Zusammenfassung Am Beispiel der Region Braunschweig-Wolfsburg zeigen die Autoren anhand von Sekundär- und mehrstufiger Primärforschung, dass Fachkräftemangel bereits heute die Managementpraxis der Hotelbetriebe prägt. Trotz problematischer Beschaffung von Arbeitskräften können die meisten...

Zusammenfassung Angesichts der vorherrschenden Wettbewerbskräfte und des vielfach proklamierten Strukturwandels in der Hospitality-Industrie sowie den damit verbundenen Herausforderungen für die Unternehmensführung von Hospitality-Unternehmen, ergibt sich die zunehmende Notwendigkeit des...

Kurzfassung Aktuelle und kommende demografische Entwicklungen führen zu einer großen Anzahl von Unternehmensübertragungen gerade in familiengeführten Klein- und Mittelbetrieben. Als zentrale Herausforderung im Lebenszyklus eines Unternehmens untersucht die vorliegende Studie familieninterne...

Purpose The hospitality industry has witnessed numerous changes to enhance the stay experience of guests. To offer a memorable stay experience, the industry has started deploying intelligent robots. Therefore, this case study aims to examine and explore artificial intelligence (AI) enabled...

Investigates customer attitudes to waiting times in the hotel and restaurant industry, based broadly on Maister′s “psychology of waiting lines”. Results of a survey of 100 customers suggest that customer behaviour is affected by the length of time they have to wait. Also investigates the...

In situations where a volatile product market meets an unstable labour market, as is often found in customer contact service operations such as the hospitality industry, there is a need for the constant manipulation of labour supply to match labour demand. Functional workforce flexibility, where...

A systems framework for food production systems is posited in order to enable comparisons to be made with production operations outside the catering industry. By comparing “Cook Chill” and “Fast Food” systems it is seen that cellular production has been adopted. Other operations...

Purpose First, this study aims to investigate the factors affecting entrepreneurial intentions. Second, it is to identify the influential factors with the highest influence on entrepreneurial intention. Design/methodology/approach The sample of the current study was female employees in various...

Purpose The hospitality industry is responsible for significant amounts of waste, more than one-third of which is food waste. Through the comparison between an Italian and a Romanian hotel, this paper aims to provide a better understanding of food waste management trends in the hotel industry as...

Purpose In recent studies, tourism scholars focussed more on service failure and recovery. Thus satisfaction with service recovery (SSR) and outcome favourability in conjunction with service recovery (SR) and customers’ behavioural intention was given very little attention, while they are very...