Purpose: This paper aims to examine, discuss and intertwine theory and practice related to hotel guests’ home and lodging environments to identify their in-room psychological and physical needs. Design/methodology/approach: The research design is qualitative, with a focus on understanding...

Purpose – This exploratory study aims to determine Asian hospitality managers' (AHMs') perceptions of HIV education in their workplaces and their knowledge of HIV. Design/methodology/approach – A mixed‐methodology research design gathered quantitative data from 32 English‐speaking AHMs,...

Brings together the main findings of a pilot study which aims to improve operational front‐of‐house employee selection in a large international company‐owned hotel group. The study involves the development and testing of a method for scoring applicants for operational front‐of‐house...

Indentifies the dimensions of a higher customer contact food and beverage operative′s job as perceived by managers, supervisors and operatives and examines within‐source and between‐source differences in these perceptions. Uses two instruments, the repertory grid and the work profiling...

Looks at the selection criteria for vocational courses from the viewpoint of graduate employers. Asks the question: to what extent can the selection criteria for vocational degree courses reflect those qualities which are sought by subsequent employers of the graduate trainees? Questions...

Centres on the selection of undergraduates for hotel and catering management (HCM) courses in the UK. Semi‐structured, face‐to‐face in‐depth interviews ( N = 25) were conducted with HCM tutors in 16 UK institutions to identify the source, nature and ways of measurement of the qualities...