The aim of this paper is to discuss the testing, diffusion and application of newly developed experience accounting (EA) system to academics and practicians in the hospitality industry. As the EA system is based on the production of experiences, it will be important to test and diffuse the idea...

Among the diverse services of the tourism sector, this paper concentrates on the hotel industry, which includes a set of companies that is homogenous in production and competitive setting. The hotel industry is a key component of the tourism sector since it is fundamental to the provision of all...

In the recent decade, the global tourism industry is showing trends of increasing visitor arrivals in the developing countries. On one hand, this implies that more tourist dollar is coming into small island developing states; on the other hand, it means that there will be more need for...

In an incessantly altering global tourism industry, hotels are forced to develop new strategic models. Models that do not simply fit new competitive conditions, but perpetually and automatically predict and adapt to these, according to the pace and nature of change. The aim of this research is...

In a 1996 article in Cornell Hotel and Restaurant Administration Quarterly, Michael Lynn introduced the idea that restaurant managers could increase tips for there servers, and therefore reduce turnover, by training servers to engage in one or more of seven tip-enhancing behaviours. Since then,...

In den drei großen europäischen Ländern Deutschland, Frankreich und Großbritannien sowie in den USA stellen Einwanderer einen beträchtlichen Teil der Bevölkerung. Die Lage von Einwanderern am Arbeitsmarkt ist in all diesen Ländern im Schnitt deutlich schlechter als die Lage von...

The purpose of this study is to assess perceptions of restaurant customers and to determine the factor structure of perceived restaurant service quality. A modified DINESERV model was applied. The model was tested on the sample of 32 restaurants on the Opatija Riviera (Croatia), resulting with...

The present paper aims to study the application of new standard of food safety: ISO 22000:2005 in the catering industry. At the beginning the study made a comparison between ISO 22000 with the HACCP system and the ISO 9000:2000 standard, in order to identify their similarities and differences,...