Journal of Quality Assurance in Hospitality & Tourism最新文献

{"title":"Evaluating the Impact of Cross Border Tourism and People to People Contact on the Regional Cooperation in South Asia: A Study of India and Bangladesh","authors":"Mehraj Din Wani, Zubair Ahmad Dada, Shamim Ahmad Shah","doi":"10.1080/1528008x.2023.2262137","DOIUrl":"https://doi.org/10.1080/1528008x.2023.2262137","url":null,"abstract":"ABSTRACTIn these early decades of the 21st century, one of the most severe difficulties facing citizens worldwide is the task of peacefully coexisting with others in all spheres of personal and public life. This study explores whether cross-border tourism enhances the regional cooperation between the two South Asian countries of India and Bangladesh. The mediating role of people-to-people contact is also investigated. A total of 265 completed questionnaire sets, using convenient sampling, were collected through an online survey. Confirmatory factor analysis (CFA) and structural equation modeling (SEM) approach were used to put the suggested model through its steps and provide empirical support for the hypotheses. The results indicate that the expansion of cross-border tourism, bilateral trade, and people-to-people contact between India and Bangladesh has a favorable effect on their cross-border cooperation. The findings also show that cooperation between the countries is attributed to people-to-people contact in combination with cross-border tourism. To the best of the authors’ knowledge, it is an introductory study to uncover the vital significance of cross-border tourism in bridging the nations through cross-border tourism by incorporating people-to-people contact. The findings have ramifications for policymakers, planners, and government authorities attempting to enhance people-to-people communication for improved diplomatic connections.KEYWORDS: Cross-border tourismcooperationtradeIndiaBangladeshSEM Disclosure statementNo potential conflict of interest was reported by the author(s).DisclaimerThe authors are neutral regarding the international boundaries shown on the map. The work is only for academic purposes","PeriodicalId":46803,"journal":{"name":"Journal of Quality Assurance in Hospitality & Tourism","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135471213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A New Menu Analysis Approach: Time-Driven Menu Engineering (TDME)","authors":"Merve Özgür Göde, Vedat Ekergİl","doi":"10.1080/1528008x.2023.2262143","DOIUrl":"https://doi.org/10.1080/1528008x.2023.2262143","url":null,"abstract":"ABSTRACTThis study aims to develop a new menu analysis model using a time-based activity-based costing method which allocates costs to activities. In this new menu analysis model, in addition to food and beverage costs, labor and general production costs are taken together while calculating contribution margin. In this study, a mixed research method was utilized. An a la carte restaurant is considered in the study. Interview and observation techniques, which are qualitative research methods, were used to determine the activities in the restaurant. The activities were determined by a descriptive analysis of the interviews with the employees of the restaurant. In the quantitative part of the study, job sampling was used to determine the duration of the activities in the restaurant. Because job sampling is used to distribute the costs incurred in the restaurant to the activities, this method is not yet used in the field of gastronomy. Therefore, the durations that were previously used as estimates were actually determined. In this study, the aboyeur activity was also added to the activities in restaurants for the first time. As a result of the study, a new menu engineering model that enables cost-based menu analysis in restaurants is introduced. In this model, all costs incurred in restaurants are included in the cost analysis, and a contribution margin is calculated accordingly. In this respect, the model brings a new approach to menu analysis.KEYWORDS: Job samplingmenu engineeringtime based activity based costingfood and beverage businesses AcknowledgmentsI wish to thank Prof. Dr. Semra GÜNAY for her constructive suggestions in revising the manuscript, her support and encouragementDisclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementData will be made available on request.DisclaimerNeither the research content nor the authors’ intentions were altered in any way during the proofreading process. The authors are free to accept or reject my suggestions and changes in the proofread document. However, I do not bear responsibility for revisions made to the document after my proofreading.Implications for gastronomyMenu analysis is a vital element for restaurants. In this context, it would be good to develop menu analysis for restaurants within the scope of current issues. This study combines the application of contemporary financial accounting with the application of menu engineering and brings a new perspective to menu engineering. The most important contribution of the study is to guide restaurants in the managerial process by providing accurate and effective cost calculation. Another contribution of the study is the use of scientific methods at each stage of the creation of this new model; determining the activities, determining the duration of the activities, and analyzing the costs and menu engineering.Additional informationFundingThis study was supported by Anadolu University Scientific Resear","PeriodicalId":46803,"journal":{"name":"Journal of Quality Assurance in Hospitality & Tourism","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135579454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Testing of a Perceived Value Model: A Two-Period Comparison in B&B Accommodations","authors":"Tingting Zhang, Bin Li, Nan Hua","doi":"10.1080/1528008x.2023.2259608","DOIUrl":"https://doi.org/10.1080/1528008x.2023.2259608","url":null,"abstract":"ABSTRACTThis study proposes and validates a holistic perceived value model (PVM) in the B&B sector and identifies the impacts of COVID-19 on guests’ perceived values toward B&B services. Ten attributes of B&B services were proposed: Ambience, Layout, Decor, Signs, Image, Cleanliness, Attentiveness, Professionalism, Guest to guest, and Reliability, which explain guests’ perceived value and their subsequent WOM behaviors. Two datasets were collected for the period of November–December 2019 (Period I) and the period of November 2020–February 2021 (Period II). PLS-SEM and comparative analysis were performed to delineate the changing perceptions of B&B guests. Findings indicate a robust model of the proposed PVM and suggest a significant increase in guests’ assessment of B&B service attributes (Ambience, Layout, Signs, Image, Cleanliness, Attentiveness, Professionalism, and Reliability). In addition, managerial implications will benefit practitioners by offering possibilities to enhance B&Bs’ attraction to guests in a dynamic environment with health-challenges-induced uncertainties.KEYWORDS: Perceived valueCOVID-19Bed and breakfastServicescape Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":46803,"journal":{"name":"Journal of Quality Assurance in Hospitality & Tourism","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135579183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Issue, Challenges and Risk of Post- Surgery Treatment Abroad Among Medical Tourists from Doctors’ Perspective","authors":"Sedigheh Moghavvemi, Kesavaartaney Mogan, Ezlika M. Ghazali","doi":"10.1080/1528008x.2023.2262142","DOIUrl":"https://doi.org/10.1080/1528008x.2023.2262142","url":null,"abstract":"ABSTRACTDoctors take great effort in ensuring that their patients understand the risks and difficulties associated with post-treatments undertaken abroad. This qualitative study outlines the risks and challenges facing medical tourists’ when seeking and undergoing treatments abroad and involved 17 doctors from both India and Malaysia. The Protection Motivation Theory (PMT) was used as a foundation of this study, and the data analyzed via thematic analysis. The results confirmed that threat and coping appraisals influence medical tourists’ decision to undertake post-treatments abroad. Doctors’ evaluation of the severity of the treatments and factors such as the lack of specialists, medications, and the doctors’ unwillingness to accept medical tourists for post-treatments in their respective home countries will affect patients’ intention to seek post-treatments abroad. Information pertaining to the post-treatment procedure and close monitoring and collaboration with doctors and service providers in the patients’ home countries will minimize its associated risks.KEYWORDS: Protection motivation theorymedical tourismpost-treatmentriskchallengesmedical doctorspatients Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":46803,"journal":{"name":"Journal of Quality Assurance in Hospitality & Tourism","volume":"101 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135536517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Virtual Reality Technology as a Marketing Catalyst for Travel Agencies","authors":"Kuang Yu Chang, Edward C. S. Ku","doi":"10.1080/1528008x.2023.2262139","DOIUrl":"https://doi.org/10.1080/1528008x.2023.2262139","url":null,"abstract":"ABSTRACTThis study examined how their place attachments and virtual reality (VR) experiences affect tourists’ travel destination choices. Prior research has not focused on the relationship between motivation from VR experience and tourists’ destination choices. A research model was developed based on the social identity and signaling perspective. Altogether, 436 tourists were interviewed after purpose sampling was adopted. The research findings show that tourists’ place attachment has no significant effect on the cognitive destination image; VR experience promotes a mental destination image; cognitive destination image significantly affects destination choice; and responsiveness has moderation effects on cognitive destination image and destination choice. VR technology allows travel agencies to combine destination marketing with attractive tourist destinations so that tourists can experience a destination’s beauty in advance. VR has become a powerful marketing tool for travel agencies.KEYWORDS: Virtual reality experienceplace attachmentresponsivenessdestination marketing Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":46803,"journal":{"name":"Journal of Quality Assurance in Hospitality & Tourism","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135864086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Classifying Quality Attributes of Hotel Services Considering Review Characteristics and Semantic Consistency: A Review-Driven IPA","authors":"Ru-Xin Nie, Jun-Hua Hu, Hong-Yu Zhang, Jian-Qiang Wang, Kwai-Sang Chin, Xin Bao","doi":"10.1080/1528008x.2023.2259610","DOIUrl":"https://doi.org/10.1080/1528008x.2023.2259610","url":null,"abstract":"ABSTRACTService quality is associated with customer satisfaction and a determinant to success of hospitality enterprises. Different types of quality attributes affect customer satisfaction in varying degrees. Online reviews offer opportunities and challenges in terms of building importance-performance analysis (IPA). Considering review characteristics and semantic consistency, this paper explores a review-driven IPA that achieves the classification of service quality attributes, based on which appropriate improvement strategies are generated for hotel services. First, measuring service quality from online reviews is conducted to convert the voice of customer into requirements associated with service quality. The performance of the attributes is estimated by considering multiple aspects with different proportions among reviews. Second, the importance estimation is advanced with a newly defined semantic consistency that can reflect customers’ actual preferences, ensuring the reliability of the classifications. Subsequently, the proposed method is validated by applying it to chained-brand hotels in Hong Kong together with correlation and comparison analyses. The derived results contribute theoretically to service quality analysis and IPA, while providing meaningful findings to the hospitality sector.KEYWORDS: Service qualityonline reviewsclassificationIPAreview characteristicssemantic consistency AcknowledgmentsThe authors would like to thank the editors and anonymous reviewers for their helpful comments and suggestions. This work was supported by the National Natural Science Foundation of China (No. 72301277) ,the Fundamental Research Funds for the Central Universities (No. 2023QN1052) and the Project of Philosophy and Social Science Fund of Universities in Jiangsu Province (No. 2023SJYB1050).Disclosure statementNo potential conflict of interest was reported by the author(s).Notes1. https://en.wikipedia.org/wiki/List_of_chained-brand_hotelsAdditional informationFundingThe work was supported by the National Natural Science Foundation of China [72301277], the Fundamental Research Funds for the Central Universities [2023QN1052] and the Project of Philosophy and Social Science Fund of Universities in Jiangsu Province [2023SJYB1050].","PeriodicalId":46803,"journal":{"name":"Journal of Quality Assurance in Hospitality & Tourism","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135926437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preferences of Technology Amenities, Satisfaction and Behavioral Intention: The Perspective of Hotel Guests in Hong Kong","authors":"Xinyan Zhang, Pimtong Tavitiyaman, Wing Yin Tsang","doi":"10.1080/1528008X.2022.2070817","DOIUrl":"https://doi.org/10.1080/1528008X.2022.2070817","url":null,"abstract":"ABSTRACT Technology in the hospitality industry is becoming increasingly important nowadays, because it has a close relationship with guest satisfaction and behavioral intention. This research aims to investigate hotel guests’ preferences of in-room technology amenities by different demographic groups, and to find out how technology amenities including robots, artificial intelligence, and service automation, affect hotel guests’ satisfaction, which in turn influence future behavioral intention to choose hotel and destination. This study uses a mixed quantitative and qualitative approach. Data are analyzed using SPSS and NVIVO. Results show that hotel guests’ preferences of technology amenities vary significantly by their education levels and will influence guests’ satisfaction and behavioral intention with regard to both hotel selection and destination selection. This paper appears to be the first attempt to investigate the influence of hotel guests’ technology preferences on their behavioral intention in both the hotel and the tourism destination context. With the expectation to help the hotel industry, managerial implications and suggestions on technology adoption were provided on the basis of data analysis.","PeriodicalId":46803,"journal":{"name":"Journal of Quality Assurance in Hospitality & Tourism","volume":"24 1","pages":"545 - 575"},"PeriodicalIF":3.3,"publicationDate":"2023-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44521881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Examining a Perceived Value Model of Servicescape for Bed-and-Breakfasts","authors":"T. Zhang, Bin Li, Arthur Huang, Nan Hua","doi":"10.1080/1528008X.2022.2051219","DOIUrl":"https://doi.org/10.1080/1528008X.2022.2051219","url":null,"abstract":"ABSTRACT The purpose of this study was to examine the impact of various determinants on bed-and-breakfast (B&B) guests’ perceived value, which leads to customer satisfaction and positive word-of-mouth (WOM) intentions. Through online surveys completed by 238 B&B guests, the study examined the proposed theoretical framework via the structural equation modeling technique. Physical space and social relationship factors significantly affected B&B guests’ perceived value, customer satisfaction and WOM intentions. The physical space factor contained six dimensions: ambience, layout, decor, signage, image, and cleanliness. The social relationship factor considered attentiveness, professionalism, host-guest interaction, and reliability. The study fills a gap in the literature by establishing a perceived value model encompassing both physical space and social relationship factors in the B&B industry. The study further examines the outcome of satisfaction and WOM. It also provides insights for B&B practitioners to implement in their management and marketing strategies per their guests’ expectations and preferences.","PeriodicalId":46803,"journal":{"name":"Journal of Quality Assurance in Hospitality & Tourism","volume":"24 1","pages":"359 - 379"},"PeriodicalIF":3.3,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42768074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Toward Developing a Model to Examine Destination Attributes and Length of Stay within Satisfaction Matter in Jordan","authors":"Bashar Alhaj Mohammad, Fadi Herzallah","doi":"10.1080/1528008X.2022.2073938","DOIUrl":"https://doi.org/10.1080/1528008X.2022.2073938","url":null,"abstract":"ABSTRACT The purpose of this study is to examine the relationship between destination attributes (attraction, information source, product quality, and price) and length of stay within satisfaction as a mediation factor. A self-administration questionnaire was adapted to collect the data from foreign tourists who visited Jordan in the summer season 2019. PLS is used to analyze the questionnaires. The results of this study indicated that there is a statistically significant relationship between destination attributes and mediation factor (satisfaction), and also the findings showed that satisfaction plays a positive action to mediate the relationship between destination attributes and length of stay in Jordan. The tested model in this study can be applied to different cities in the country. Finally, there is many information, and results in this study have been given to decision-maker and taker in Jordanian tourism.","PeriodicalId":46803,"journal":{"name":"Journal of Quality Assurance in Hospitality & Tourism","volume":"24 1","pages":"629 - 662"},"PeriodicalIF":3.3,"publicationDate":"2022-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45084312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Restaurant Dining Environment, Restaurant Formality and Dining Involvement in the Context of Memorable Dining Experiences (Mdes)","authors":"Jessica J. Yuan, Matthew J. Bauman, Bo H. Ferns, Manya Ebrahimzadeh, A. Alshiha","doi":"10.1080/1528008X.2022.2094848","DOIUrl":"https://doi.org/10.1080/1528008X.2022.2094848","url":null,"abstract":"ABSTRACT This research study investigates the importance consumers place on four restaurant dining facets (design, ambience, sociability, food and beverage) to ascertain how these elements contribute to memorable dining experience (MDEs). Restaurant formality and restaurant dining involvement were explored as additional influencing factors within the context of MDEs. Data were collected using an online survey administered to a sample of American diners. Through a measurement model approach, all four facets were found to define restaurant dining environment under MDEs. The findings provide meaningful insights to restaurant managers about how the dining environment of a restaurant can influence consumers’ experience in terms of co-creating memorability. These insights are particularly relevant in the post-pandemic era, when the way consumers interact with restaurant environments may change.","PeriodicalId":46803,"journal":{"name":"Journal of Quality Assurance in Hospitality & Tourism","volume":"24 1","pages":"957 - 984"},"PeriodicalIF":3.3,"publicationDate":"2022-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44012585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}