JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)最新文献_第3页

CONSUMER MOTIVATIONS, ATTITUDE AND BEHAVIORAL INTENTION TOWARD GREEN HOTEL SELECTION 消费者选择绿色酒店的动机、态度和行为意向

JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE) Pub Date : 2021-10-04 DOI: 10.37715/jtce.v1i2.2081

Lei Wang, Zi-Xu Wang, P. P. Wong, Qi Zhang

{"title":"CONSUMER MOTIVATIONS, ATTITUDE AND BEHAVIORAL INTENTION TOWARD GREEN HOTEL SELECTION","authors":"Lei Wang, Zi-Xu Wang, P. P. Wong, Qi Zhang","doi":"10.37715/jtce.v1i2.2081","DOIUrl":"https://doi.org/10.37715/jtce.v1i2.2081","url":null,"abstract":"Most prior studies have investigated the relationship between green purchase attitude and behaviorbased on the Theory of Planned Behavior (TPB). However, TPB is a behavioral theory based on acausal process, and thus ignores consumers’ motivational aspects. The purpose of this study is toexamine consumers’ motivational variables, in which monetary, convenience (location), hedonic andvirtual motivation (social media) influence consumers’ intentions to visit green hotels based ongenerational characteristics. A survey questionnaire was developed where a total of 775 questionnaireswere ultimately collected followed by subsequent empirical testing of the postulated hypotheses usingSPSS and Structural Equation Modelling. The results suggest monetary and virtual motivation positivelyinfluence green purchase attitude (GPA) respectively, while convenience negatively influence GPA.GPA displays a positive influence on green purchase intention (GPI) while hedonic motivation plays norole in this study. In addition, statistically significant differences in monetary, convenience, hedonic,virtual motivation and GPI were observed between generations of consumers towards green hotelselection. The theoretical and practical implications of the results were highlighted, including limitationsof the research. Lastly, this study addressed the relationship between motivational traits and behavioralintention in the hospitality and tourism field, and its results will provide useful information for greenhotels’ stakeholders.","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125051965","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

GRADUATES’ PERCEPTION OF TOURISM AND HOSPITALITY DEGREE PROGRAM RELEVANCE TO CAREER ATTAINMENT: A CASE OF GRADUATES FROM THREE STATE UNIVERSITIES IN ZIMBABWE 毕业生对旅游和酒店学位课程与职业成就相关性的看法:以津巴布韦三所州立大学毕业生为例

JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE) Pub Date : 2021-10-04 DOI: 10.37715/jtce.v1i2.2185

Musawenkosi M. Tapfuma, O. Chikuta, F. N. Ncube, R. Baipai, Precious Mazhande, Vitalis Basera

{"title":"GRADUATES’ PERCEPTION OF TOURISM AND HOSPITALITY DEGREE PROGRAM RELEVANCE TO CAREER ATTAINMENT: A CASE OF GRADUATES FROM THREE STATE UNIVERSITIES IN ZIMBABWE","authors":"Musawenkosi M. Tapfuma, O. Chikuta, F. N. Ncube, R. Baipai, Precious Mazhande, Vitalis Basera","doi":"10.37715/jtce.v1i2.2185","DOIUrl":"https://doi.org/10.37715/jtce.v1i2.2185","url":null,"abstract":"The process of making career choices is complex since there are diverse factors affecting students’selection of programs when they enrol in higher and tertiary institutions. Just like in any other discipline,tourism and hospitality management graduates are affected by various factors when deciding theircareers post-graduation. Preliminary studies have shown that a significant percentage of tourism andhospitality graduates divert from tourism to some other, sometimes totally unrelated, industries foremployment. This study seeks to discover tourism and hospitality degree graduates’ perceptions andcareer attainment in Zimbabwe. The following critical questions were asked in order to achieve theobjective of the study; Why do they enrol for the tourism/hospitality program in the first place, that iswhat factors affect the students’ selection process of tertiary education programs? and why do someend up in totally different fields after graduating? Qualitative research approach was adopted in orderto understand the graduates’ perceptions, data was collected by the way of interviews. Data wasanalysed using the thematic approach. Findings revealed that while most of the graduates are employedin the tourism and hospitality industry in Zimbabwe, they are not satisfied with their jobs. Some feel thatthey studied tourism/hospitality as a last resort hence they do not have satisfaction while others areonly in the industry because they do not have an option. Poor working conditions and poor remuneration were also cited as causes of dissatisfaction. There are however a significant number who do not regrettheir career choice.","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121760238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

MARKET EXPLORATION OF BAKSO CULINARY TOURISTS IN MALANG CITY, INDONESIA 印尼玛琅市巴索美食游客市场探索

JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE) Pub Date : 2021-10-04 DOI: 10.37715/jtce.v1i2.2217

Ahmadintya Anggit Hanggraito

引用次数: 0

THE ANTECEDENTS OF ELECTRONIC WORD OF MOUTH RESPONSES IN HOTEL EXPERIENCE EVALUATION 酒店体验评价中电子口碑反应的前因

JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE) Pub Date : 2021-10-04 DOI: 10.37715/jtce.v1i2.2238

Basri B. Rashid, Han-Hua Chao, Nor Rabiatul Adawiyah Nor Azam

{"title":"THE ANTECEDENTS OF ELECTRONIC WORD OF MOUTH RESPONSES IN HOTEL EXPERIENCE EVALUATION","authors":"Basri B. Rashid, Han-Hua Chao, Nor Rabiatul Adawiyah Nor Azam","doi":"10.37715/jtce.v1i2.2238","DOIUrl":"https://doi.org/10.37715/jtce.v1i2.2238","url":null,"abstract":"In today’s digital information era, it is common for hotels guests to share their visit experience to their acquaintances or public online especially on popular social media platforms. Hence, reviews and experience sharing have moved from the traditional words of mouth to the electronic word of mouth (eWOM). This paper aims to develop and propose a testable research framework for assessing hotel guests’ experience and their eWOM responses. Methodically, desk research was carried out by conducting an exhaustive review of past literature to establish a theoretical understanding of hotel experience assessments and to determine the variables and their measurements. Meaningful encounters with the hotel’s products and services are summed up as consumption experience in the forms of perceived value and satisfaction. This cumulative experience may entice the guests to upload their responses on digital platforms. Theoretically, the proposed framework reduces the gaps related to the formulation of research constructs for hotel visit experience assessment. Practically, this paper offers hotel operators a testable framework that can guide them in the development of survey materials in order to gain a comprehensive understanding about their guests visit experience assessment and their electronic word-of-mouth response.","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"201 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116164782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

AN EXPLORATION OF THE IMPACT OF HOTEL FACILITIES ON EMPLOYEE MOTIVATION AND PERFORMANCE: AN INDONESIA CASE STUDY 酒店设施对员工动机和绩效影响的探讨:以印度尼西亚为例

JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE) Pub Date : 2021-03-18 DOI: 10.37715/JTCE.V1I1.1798

N. S. Putri

引用次数: 0

THE ROLE OF THE PROMOTIONAL VIDEO "WONDERFUL INDONESIA: A VISUAL JOURNEY" ON BRAND IMAGE AND TOURIST VISITING INTEREST TO WAKATOBI 宣传片“精彩印尼:视觉之旅”对品牌形象和游客对瓦卡托比的参观兴趣的作用

JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE) Pub Date : 2021-03-18 DOI: 10.37715/JTCE.V1I1.1799

Herien Natasya Santoso, Christy Widyawati, Rizki Adityaji

引用次数: 3