Focuses on the estimation of the contribution of the hotel industry to Hong Kong’s gross domestic product (GDP) and an analysis of the factors influencing the hotel industry’s recent and likely future contribution to the GDP. The investigation also covers a method of speeding up the...

Traditionally, the hotel industry has prided itself on its provision of quality service and therefore guest satisfaction. Unfortunately, hotel managers are often reluctant, or even resistant, to accept technologies, fearing that technologies might change their ability to provide hotel guests...

Among all the Asian markets, mainland China was least affected by the economic downturn. It provides a leading source of tourism revenue to Hong Kong. In order to fully capture this market, it is important to satisfy the needs of the mainland Chinese travelers. This study aims to measure the...

Presents the results of an empirical study of work motivation and job satisfaction among managers in Chinese restaurants in Hong Kong. The findings indicated that work environment, job itself, and rewards are critical factors in predicting managers’ satisfaction in this specific catering...

This paper reports on a study about applying regression techniques to identify the determinants and functional forms of tourism hotel expenditure in Hong Kong. Annual time series data from 1983 to 1997 of average room rate, the number of visitor arrivals, the service price index, and hotel...

Hotels and travel agents struggle constantly to innovate and conceive new business strategies to meet the ever‐changing travel needs and diversity of demands from the increasingly discerning traveler. Hong Kong and Singapore, as the leading tourist destinations, compete fiercely to serve as...

As a result of inadequate safe food handling and food safety procedures, school catering organisations take tremendous risks with people who are arguably more vulnerable to food poisoning than adults. Food poisoning can be a serious affliction, the symptoms of which usually start between one and...

Aims to identify the job‐related barriers to creativity as perceived by managers and supervisors in the Hong Kong hotel industry. Two pilot tests using individual in‐depth interview and dichotomous selection test were conducted to identify possible barriers. Based on the result of the first...

The purpose of this study is to provide relevant information for non‐Chinese hoteliers and caterers who plan to engage in the Chinese food service industry within or beyond China’s boundaries. A total of 152 Chinese restaurant managers working in Hong Kong hotels were surveyed. Factor...

The area of customer complaint behaviour has received considerable attention from hotel managers as dissatisfied customers engage in a variety of complaint actions that could ruin the reputation of a hotel. This study examined Chinese customer complaint behaviour towards Hong Kong hotel...