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Journal of Tourism Research & Hospitality
Editorial Board: Kenneth F. Backman, PhD
 Clemson University, USA   view all
ISSN: 2324-8807
Frequency: Bimonthly
ICV Value: 21.84
 
The Journal of Tourism Research & Hospitality (JTRH) promotes rigorous research that makes a significant contribution in advancing knowledge for tourism theory, research methodologies and hospitality. JTRH includes all major themes pertaining to various functional areas of tourism and hospitality.
 
Journal of Tourism Research & Hospitality is a subscription based journal that provides a range of options to purchase our articles and also permits unlimited Internet Access to complete Journal content. It accepts research, review papers, online letters to the editors & brief comments on previously published articles or other relevant findings in SciTechnol. Articles submitted by authors are evaluated by a group of peer review experts in the field and ensures that the published articles are of high quality, reflect solid scholarship in their fields, and that the information they contain is accurate and reliable.
 
Current Issue
A Research Study on the Development of the Indicators to Assess the Tourism Impacts on Protected Areas of Mongolia   Research Article
Navchaa Tugjamba and Erdenetuul Sereeter
J Tourism Res Hospitality 2013, 2:4    doi: 10.4172/2324-8807.1000124
 Preview

A Research Study on the Development of the Indicators to Assess the Tourism Impacts on Protected Areas of Mongolia

Over 80 percent of protected areas is occupied by tourism and related activities which impose such adverse impacts as environmental pollution, land degradation, loss and damage of historic and cultural heritage sites in Mongolia. On the other hand, tourism is the main source for funding Protected Area administrations. Therefore, it is crucial to develop indicators to assess the environmental and socioeconomical impacts of tourism on Protected Areas. Development of such indicators will enable the policy makers, project initiators and project beneficiaries to duly monitor, evaluate the project implementation in order to promote and sustain positive outcomes while preventing and minimizing adverse impacts.

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Waitresses’ Hair Color and Customers’ Tipping Behavior: Blondes Receive more Tips from Men but not from Women   Research Article
Céline Jacob and Nicolas Guéguen
J Tourism Res Hospitality 2013, 2:4    doi: 10.4172/2324-8807.1000125
 Preview

Waitresses’ Hair Color and Customers’ Tipping Behavior: Blondes Receive more Tips from Men but not from Women

The study of the effect of women’s hair color on people’s behavior has revealed discrepant results, which could be explained by many methodological differences and confounding variables in the literature on this topic. For this study, the effect of hair color on behavior was experimentally tested in a tipping context. Two waitresses in one restaurant located in Brittany, France, were instructed to wear blond, brown, or dark colored wigs. The effect of hair color on tipping according to the patrons’ gender was measured. It was found that the waitresses wearing blond wigs received more tips but only from male patrons. Waitresses’ hair color had no effect on women’s tipping behavior.

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Tourism Policy Makers and Managers as Generators of Meaningful Leisure Experiences Knowledge, Skills and Values Needed by the New Professionals   Research Article
Roberto San Salvador Del Valle and June Calvo-Soraluze
J Tourism Res Hospitality 2013, 2:4    doi: 10.4172/2324-8807.1000126
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Tourism Policy Makers and Managers as Generators of Meaningful Leisure Experiences Knowledge, Skills and Values Needed by the New Professionals

The main purpose of this article is to understand the knowledge,skills and values tourism policy makers and managers need nowadays as generators of meaningful leisure experiences. The tourism sector is changing along with the changes in demand. People have greater interest in experiences and creativity and therefore, the product that the tourism industry is offering is developing from mere services to experiences. This means that there is a need for a new professional profile in the sector that is able to face the new situation and add end-user value. However, on this new scenario it is key to understand that the new professional profile must include not only a body of knowledge, but also skills and values in order to have the capacity to create and manage worlds of meaningful experiences and emotions.

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How the Transcendental Leader Facilitates Self-Motivation and Empowerment Practices: Toward Exceptional Hospitality Industry Workplace Performance   Research Article
George Alexakis
J Tourism Res Hospitality 2013, 2:4    doi: 10.4172/2324-8807.1000127
 Preview

How the Transcendental Leader Facilitates Self-Motivation and Empowerment Practices: Toward Exceptional Hospitality Industry Workplace Performance

The article posits a transcendental leadership motivational model that can be applied to the practices of hospitality industry managers. The basis of the conceptual model is found in the hospitality, business, and psychology fields as they relate to motivation, empowerment, performance, and leadership theories.The theoretical construct will become the foundation of future empirical studies concerning transcendental leadership practices

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Perceptions of Hotel Concierges on Effects of Technology on Guest Service and their Positions   Research Article
Susan Gordon and Howard Adler
J Tourism Res Hospitality 2013, 2:4    doi: 10.4172/2324-8807.1000128
 Preview

Perceptions of Hotel Concierges on Effects of Technology on Guest Service and their Positions

This study looked at how the role of the hotel concierge has changed due to technological advancements that have allowed guests to access information via their smart phones and laptops. The objective was to determine if the role of the concierge has changed in relation to the volume and types of customer requests that concierges in the United States receive. One hundred-fifty hotel concierges employed in hotels with over 200 rooms responded.Concierges felt hotel applications and technology helped them give better information and service. However, they felt that although guests have access to a great deal of information, most guests continue to rely on personal recommendations from concierges. The literature related to concierge and technology use is sparse and therefore this paper was intended to provide a basis for future investigation. Implications relate to maintaining a high level of guest contact despite the availability of technology.

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Organic Food as a New Trend in the Egyptian Hospitality Industry: Perspectives of Hotel Guests and Employees   Research Article
Mostafa Attia A El-Fattah, Mohamed Hany Bahi El-Din and Mohamed A El-Moneim Saleh
J Tourism Res Hospitality 2013, 2:4    doi: 10.4172/2324-8807.1000129
 Preview

Organic Food as a New Trend in the Egyptian Hospitality Industry: Perspectives of Hotel Guests and Employees

The study originates from a need to reveal the level of the use of organic foods in the hospitality industry in Egypt. The main aim of this study is to explore the importance of organic food in the Egyptian hotel industry. Questionnaires were distributed to hotel employees and guests in three Egyptian destinations to investigate their perspectives in terms of the concept of organic food. The results revealed a lack of labour awareness, skills and lack of guest awareness. There are no specific rules/laws to confirm that the food in the market is organic. The high cost of organic food materials is the biggest challenge facing the hotels when using organic food. The results also recommended that using organic food as a main product attracts more customers; especially those who are looking for this type of food.

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Using the Delphi Technique to Develop a Conceptual Model for Employee Productivity in the Egyptian Hotel Industry   Research Article
Karam Gomaa Mohamed Zaki, Eleri Jones, Mohamed AbdelwahabMorsy and Ashraf Elsayed Abdelmabood
J Tourism Res Hospitality 2013, 2:4    doi: 10.4172/2324-8807.1000130
 Preview

Using the Delphi Technique to Develop a Conceptual Model for Employee Productivity in the Egyptian Hotel Industry

Employee Productivity (EP) in the hotel industry is a controversial issue but has attracted little attention because it is difficult to measure. EP has been mainly measured in the manufacturing sector rather than in the service sector, which is characterized by its: intangibility; heterogeneity; perishability; difficulty of separating production from consumption, these special characteristics sector pose particular challenges for measuring EP. This paper proposes a working definition for the concept of EP in hotels and develops a conceptual model to help hotel managers and supervisors measure and manage EP. The proposed conceptual model is based on non-financial measures and combines employee and customer measures. Customer measures (e.g. service quality) play a pivotal role in this conceptualization because it is considered a major goal in the hotel sector. Therefore, it would be erroneous not to consider customer inputs in any decision-making process related to EP.

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Hotel Visitation, Self-other Image Congruency, Satisfaction, Loyalty, and Image   Research Article
Dev Jani
J Tourism Res Hospitality 2013, 2:4    doi: 10.4172/2324-8807.1000131
 Preview

Hotel Visitation, Self-other Image Congruency, Satisfaction, Loyalty, and Image

Despite the call for the inclusion of social environment in service consumption, few studies have done so. This study took a plunge into the incorporation of social environment through the use of self-other image congruency concept in explaining hotel guest satisfaction, loyalty, and hotel image. Through the use of a self administered questionnaire directed to hotel guests, the collected data was subjected to a series of regression analyses. The results indicate behavioural consistency to explain satisfaction, loyalty, and hotel image significantly. Albeit not being statistically significant the impact of self-other image congruency was higher for business guest compared to pleasure oriented guest; the frequency of staying in hotel also enhanced the relationship up to a point of decline and then rising abruptly. Practically, the results indicate the usage of self-other image congruency to hoteliers in strategizing their service provision that can elevate the guests’ perception of the behaviour of other guests.

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The Environmental Quality Assessment Based on Expected and Comprehended Indicators in Coastal Area of Ramsar- Iran   Research Article
Sajjad Aliupoureshliki, Bahram Abedini Angerabi, Hossein Jonosh Farahani and Shirin Kamali Rad
J Tourism Res Hospitality 2013, 2:4    doi: 10.4172/2324-8807.1000132
 Preview

The Environmental Quality Assessment Based on Expected and Comprehended Indicators in Coastal Area of Ramsar- Iran

The main object of this paper is evaluating the qualitative indicators of the coastal areas with tourism functions and providing a pattern based on perception and expectation of individuals. According to this, qualitative indicators of the environment were evaluated by the users and compared to their expected indicators and the differences in their significance were analyzed. For achieving to this goal, by use of systematic sampling method, 304 questionnaires were distributed among sea coastal tourists and after gathering the data, they were analyzed.

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