Tourism and hospitality industry最新文献

{"title":"THE INFLUENCE OF DETERMINATION OF THE REQUIRED COMPETENCIES ON THE BUSINESS PERFORMANCE OF SMALL AND MEDIUM ENTERPRISES","authors":"Iva Klepić, Zdenko Klepić","doi":"10.20867/thi.26.5","DOIUrl":"https://doi.org/10.20867/thi.26.5","url":null,"abstract":"Purpose - Small and medium enterprises (SMEs) are very important from a social and economic point of view. They account for two-thirds of jobs in the private sector and are responsible for more than half of the total added value attained by companies in the EU. Competency management consists of three phases: determining the required competencies; determining current competencies and the competency gap; and undertaking activities to ensure and develop the necessary competencies. The required competencies determine the key activities and behaviors required in each key area of work. They represent the basis for the quality performance of other phases of competency management. The primary aim of this research is to determine whether and to what extent determining the required human resources competencies influence the business performance of small and medium enterprises. Methodology - The empirical research was conducted on 234 SMEs in the Federation of Bosnia and Herzegovina (FB&H) in January 2021. The percentage of processed SMEs reflects the real situation according to statistical data on the number of SMEs in the FB&H. An original questionnaire was created for the survey. Data collected by the conducted empirical research were analyzed using graphic representations; descriptive statistics; structural analysis; KolmogorovSmirnov test; Mann-Whitney U test; Kruskal-Wallis test; correlation analysis; factor analysis; and hierarchical multiple regression models. Findings - The research results showed the correlation between the studied variables and the influence of determining the required human resources competencies on the business performance of SMEs. The paper includes a comparison with similar research and recommendations for future research. Contribution - Given that very little research in this area is available in the literature, and that research has not been conducted in this way so far, the contributions of the paper are reflected in several achievements that have made a significant departure from other research on this issue. The same or similar research has not been conducted in Bosnia and Herzegovina so far. The subject of research has been set in a new and original way linking the determining the required human resources competencies and business performance of SMEs through the development of a theoretical model of the relationship between defined variables. An original theoretical and empirical model has been formed, the purpose of which is to determine the impact, direction, and intensity of the links between the first phase of human resources competency management and the business performance of SMEs. A model for measuring business performance has been developed using a balanced scorecard model that includes four perspectives (financial, customer, internal business processes, and learning and growth). Empirical verification of the defined model expanded and deepened the insight into the paradigm of modern business, the first phase o","PeriodicalId":313374,"journal":{"name":"Tourism and hospitality industry","volume":"236 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124593430","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}

{"title":"FLEXIBLE WORKSPACES AND REMOTE WORK IN HOTEL ACCOMMODATION OFFER – COMPETITIVENESS CONTEXT","authors":"N. Pavia, Tamara Floričić, E. Mrnjavac","doi":"10.20867/thi.26.10","DOIUrl":"https://doi.org/10.20867/thi.26.10","url":null,"abstract":"Purpose - The dynamic globalisation processes and the processes of tourism and hospitality business development put ever increasing challenges before hoteliers. The COVID-19 pandemic has called for hotel guests’ new routines and expectations. The combination of work and holiday is taking hold, especially since the pandemic changed work methods which have become more f lexible. Remote work has enabled people to travel and conduct their business activities; therefore, a new word explaining this new concept is forged; workspitality (abbreviation of words work + hospitality). The purpose of this paper is to show in what measure hotel companies, given the guests’ new routines and expectations, have adapted their offer to their guests’ new requirements. By consideration of the tourists’ requirements, a new specific trend has been identified, which presumes stays in hotels away from home, with pursuit of business activities. The aim of this paper is to research the hotels’ preparedness to offer workspaces as an element of their offer during tourists’ stays in the hotels, combining work and leisure activities. Methodology – includes qualitative and quantitative analyses of the potential of affirmation of the new accommodation concept in hotels. The paper analyses aspects which affect the positioning of remote workplaces as a part of hotel offer, given the tourists’ new routines and expectations. The research was conducted using a survey questionnaire on a sample of hotel managers of small hotels, medium-sized and large sized hotels. The questionnaire contained Likert scale 1-5 research and open-ended questions which explored in depth the attitudes by combining them coded by statistical methods with qualitative research where the results were obtained via open ended questions. The methodology, supported by creative thinking techniques, included desktop meta research and impacted the formation of conclusions which point to new scientific knowledge. Findings – The research results point towards scientific and practical comprehension of hotel offer organisation and innovativeness. The research results influence the formation of scientific knowledge in the area of hotel offer organisation, as well as on the identification of its key elements. Space organisation and Internet communication technologies – ICT services in hotels, by which remote work with simultaneous use of accommodation services and leisure activities would be enabled for tourists, present a prerequisite for new offers. The findings indicate that this new concept produces higher price levels, affirm new market niches and prolong the tourism season. Contribution – The paper represents a valuable contribution to the comprehension of the organisation and innovation of a competitive hotel offer. The possibility of remote work enables tourists to stay in a hotel on holiday and take advantage of a wide choice of recreational facilities. Remote work has become commonplace for many employees, and it is","PeriodicalId":313374,"journal":{"name":"Tourism and hospitality industry","volume":"280 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122129093","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}

{"title":"KNOWLEDGE FOR THE IMPLEMENTATION OF SUSTAINABLE TOURISM DEVELOPMENT - STUDENTS’ ATTITUDES","authors":"Dora Smolčić Jurdana, R. Agbaba","doi":"10.20867/thi.26.18","DOIUrl":"https://doi.org/10.20867/thi.26.18","url":null,"abstract":"Purpose – The purpose of the paper is to analyse students’ attitudes about the concept of sustainable development and knowledge significant for its implementation in tourism. More precisely, the aim was to determine which knowledge students perceive as particularly important for the application of sustainable development and whether there are significant differences in the attitudes of students of different years of study regarding gender, year and status (full time and part time students) of study. Methodology – For the formation of the theoretical part, secondary data sources were used, based on the analysis of relevant literature in the field of sustainable tourism development, such are articles and reports. The research part includes quantitative data collection based on an online questionnaire distributed to students of the Faculty of Tourism and Hospitality Management of all years, enrolled in the study of Management of Sustainable Development, to assess the importance of relevant knowledge about the sustainable development and also their own knowledge in this f ield. Data processing was performed through the statistical program for social sciences - SPSS while descriptive statistics were used for the purposes of data processing and interpretation. Findings – Based on the conducted research, the respondents evaluated the importance of knowledge for the implementation of sustainable development of tourism regarding environmental, social and economic aspects. In addition, the respondents expressed personal assessments of their level of knowledge/habits/actions in the mentioned areas. Also, differences will be determined with regarding the gender, field and year of study of the respondents. Respondents mostly show positive attitudes towards sustainable development and assess the importance of further education for sustainable development. The emphasis should be on acquiring knowledge related to sustainable development, developing abilities and skills that will help in facing the challenges of the 21st century, through organizing workshops, debates, learning to solve problems, promoting extracurricular activities such as volunteering or participating in local community projects, etc. Contribution – Contribution of the paper is in identifying and ranking the importance of specific knowledge for sustainable development from the perspective of students. According to the results, new educational programs of student interest could be developed. This research presents an opportunity for students to develop a methodological approach to the self-assessment process through a questionnaire.","PeriodicalId":313374,"journal":{"name":"Tourism and hospitality industry","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126779108","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}

{"title":"LITHUANIAN GASTRONOMIC TOURISM POTENTIAL: OPPORTUNITIES AND PERSPECTIVES","authors":"Danguolė Baltrūnaitė, Danutė Jakštienė, Jadvyga Voišnis","doi":"10.20867/thi.26.9","DOIUrl":"https://doi.org/10.20867/thi.26.9","url":null,"abstract":"Purpose – the aim of this paper is to analyze the gastronomic tourism trends in the world and in Lithuania, to determine the opportunities and the potential of gastronomic tourism in Lithuania and to provide recommendations for its development. Design – the theoretical part gives the understanding of gastronomic tourism in the world and its potential in Lithuania. The research gives an understanding of gastronomic tourism situation in Lithuania. Methodology – the research was done using analysis of scientific literature, secondary data analysis method of analysis and synthesis, quantitative research. The quantitative method used in this paper is a survey conducted among the local travelers. The results of the research were statistically processed using the Excel. Approach - gastronomic tourism is becoming an increasingly popular area of tourism, generating billions in revenue for businesses worldwide. According to the Global Report on Food Tourism, 79 percent travelers travel itinerary consists of a pre-analyzed calendar of gastronomic events and local cuisine, one in three travelers consider national cuisine to be a motivating travel choice and spends about 30 percent on food of total travel expenses. Findings – in Lithuania, gastronomic travel is still a relatively new niche in tourism. In recent years, this area of tourism has attracted considerable interest from foreign tourists and local travelers, however, the Covid 19 pandemic halted travel. Due to the tense situation in Europe, Lithuania still does not receive a larger number of tourists from foreign countries. Hospitality businesses use variety of means to engage, attract, and encourage local people to travel. Gastronomic tourism is one of such measures, as Lithuania can offer travelers quality local food, interesting national dishes with deep traditions, various food festivals and events. Originality of the research – the article analyzes results of research, discusses ways of attracting local tourists introducing more variety in gastronomic tourism. Practical implications are based on research findings and could be used by local travel agencies creating new gastronomic tourism products.","PeriodicalId":313374,"journal":{"name":"Tourism and hospitality industry","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127914706","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}