This study examined consumer attitude towards adding branded quick-service items on domestic airline in-flight menus with the aim of assessing the variables of perceived customer value and customer satisfaction. A random sample of one hundred sixteen frequent flyers residing in the United States participated in the study. An examination of consumer attitude towards branded quick-service menu items if introduced on domestic in-flight menus was performed. Multiple regression analysis was used to determine which of the four relationships was the most significant. The results showed that frequent flyer satisfaction with branded quick-service food items had the most significant relationship with perceived satisfaction of adding branded quick-service foods to coach class in-flight meal service.

Over the years, last-minute cancellations and no-shows have presented difficulties for the hospitality sector, negatively affecting hotel operations and revenue. The cancellation policies of hotels have changed significantly as a result. These rules have been modified to act as "price fences" as a result of revenue management strategies used in the hotel industry. This study aims to find out how various cancellation policies impact consumers' perceptions of risk and intent to reserve hotel rooms at various times. The study provides insight into the factors that affect consumer behavior and choices for hospitality goods and services by examining these elements. The results of the study offer some understanding into how hotels and other hospitality businesses can use cancellation policies to customize their marketing strategies to meet consumer needs and preferences while successfully managing revenue and profitability.

The purpose of this study is to examine hospitality and tourism students' attitudinal process shaping their intentions to work in the sustainable industry. The cognitive-affective-conative-attitude framework is used to examine students' intentions to work in the sustainable industry. This study proposes that intentions to work in the sustainable industry is as a result of students' satisfaction of and affective engagement with programs teaching sustainability courses. Sustainability knowledge, program perceptions and perceived value on sustainability education are identified as the factors impacting satisfaction and affective engagement. Four hundred sixty responses were collected from 14 institutions in the U.S. and Asia. A total of 342 responses were used to test the hypotheses. Factor analysis is used to identify the independent variables of the study, and multiple regression analysis is used to test the hypotheses. The results reveal that students´ satisfaction of programs teaching sustainability courses is as a result of their perceptions the program. Affective engagement with the programs teaching sustainability courses is as a result of their perceptions of the program and perceived value on sustainability education. The findings also provide evidence that affective engagement and program satisfaction are directly associated with intentions to work in the sustainable industry. Finally, the …

The purpose of this study was to develop a test blue-print for a hospitality management capstone course to measure programmatic student learning outcomes. A total of 50 hospitality industry professionals and hospitality management faculty were interviewed through focus group discussions, and a post-focus group survey was conducted to determine a weighted percentage for each of the nine determined content domains. A test blueprint was developed from the weighted proportions determined by this study and a process by which other educational institutions could follow to establish a consistent and accurate evaluation method for a capstone course was described.

This research quantifies the mediating effects of consumer satisfaction on the social responsibility dimensions of philanthropy, economics, environmental, ethical, and legal regarding the behavioral outcomes of consumer loyalty while developing a new model (small business social responsibility, SBSR) to measure these effects. The purpose of current study is to provide a contemporary perspective of the influence of organizational social responsibility strategy on consumer behavior regarding three specific characteristics: enterprise size (small business), population demographic (Generation Z), and type of industry (restaurant industry). The questionnaire was developed, modified, and designed to measure the mediating effects of consumer satisfaction on SBSR initiatives and the behavioral outcomes of consumer loyalty. Data were collected from January 15 to March 15, 2022. The sample for this study consisted of 233 students from a large public university in the southwestern United States. The study found social responsibility initiatives do impact consumer behaviors, although not all the initiatives studied had a significant effect on consumer satisfaction and ultimately on consume loyalty. Environmental initiatives had the strongest significance levels on both consumer satisfaction and consumer loyalty. Conversely, the initiatives of economics and legal had no significant influence of both consumer satisfaction and consumer loyalty. The study gave evidence …

In the past the mature market was often misunderstood and not considered to be a profitable market segment for hotel operators to pursue. Growing demographic numbers and increased affluence within the mature market are reasons for reconsideration. This study examined the business value of the mature traveler and the provision of services and attributes desired by mature travelers, as perceived by managers.

When asked to identify what characteristics are needed to fulfill an entry level management position in their companies, recruiters replied they were looking for someone “good”. When asked why they are enrolled in a 4 year hospitality program, a student may say to acquire a “good” job. The purpose of this study was to investigate the word “good” as it relates to hospitality industry recruiters in fulfilling an entry-level management position, as well as the hospitality management students perspective of “good” related to acquiring an entry level management position upon graduation from a four year hospitality degree program. This study investigated characteristics, skills, experience, and education of an entry-level manager, as defined by hospitality industry recruiters and hospitality students as “good.” There are opportunities to ensure that development is relevant and valued by both organization and students, through greater understanding of which competencies the industry recruiter is looking for in a “good” entry-level manager. Examples of good practice that enable development of existing talent should be published, in order that industry, academia and college graduates can learn from each other. Industry will ultimately determine the strengths and weaknesses of each four year hospitality degree program, based on whether or not …

Employee turnover has been one of the most serious issues facing the hotel industry for many years. Both researchers and practitioners have devoted considerable time and effort to better understand and indentify ways to decrease employee turnover. The purpose of this study was to examine the impact of individual differences focusing on career motivation and polychronicity on job satisfaction and its influence on employee turnover intention in the hotel industry. This study surveyed 609 non-supervisory employees working at two Dallas hotels. Respondents provided information regarding career motivations, polychronicity, job satisfaction, and turnover intention. Career motivations were significantly related to employee job satisfaction which impacted employee turnover intention. This finding can be useful to hotel companies and their managers when attempting to understand employee motivation.

Dining out has become an important part of the American lifestyle, greater frequencies as well as increased portion sizes have led to concern. The number of Americans that are classified as overweight or obese has also increased considerably, and the foodservice industry has become a target. Mandatory labeling of menu items has been avoided to this point, but the subject has moved to the forefront and continues to be debated. This study surveyed 502 patrons at a student-run restaurant in Texas. Respondents provided information concerning their health and dining habits as well as their attitudes toward and intended usage of nutritional information (NI) on menus in full-service restaurants. Gender, education levels, age, and household income affect the attitudes toward and intended usage of NI. Exercise frequency, the current use of nutritional information on packaged foods, and the practice of healthy eating habits are all related to the intended use of NI while dining out.