L’évolution de la conception des espaces extérieurs hôteliers by Ikram Saidane, Pierre Donadieu, Hichem Rejeb

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Des démarches de DD/RSE à la dégradation du rapport social de travail dans le secteur hôtelier by Clémence Clos

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Children in Tourism: a fresh perspective ? by Fiorella Dallari, Alessia Mariotti

“…It was a major coastal tourist destination for children between the two wars, welcoming an estimated 400,000 visitors in 1935 ; in recent years, public bodies, hotelier associations and private associations in the area have directed renewed energy towards this target group, due to growing awareness of new sustainable lifestyles. …”
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SOFT SKILLS AS KEY COMPETENCIES IN HOSPITALITY HIGHER EDUCATION: MATCHING DEMAND AND SUPPLY by DANIELA WILKS, KEVIN HEMSWORTH

“…Both the literature review and the results of a survey with a sample of hoteliers indicate that soft skills are consistently rated as being the most important to effective performance in the field. …”
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USER-GENERATED REVIEWS AND OFFICIAL STAR RATINGS: CAN THE TWO WORK TOGETHER IN HOTEL EVALUATION SYSTEMS? by Femi Odebiyi, Vitaliya Gontar

“…The qualitative study is based on the analysis of 240 feedbacks, taken from the TripAdvisor.com, for 20 hotels of 3 and 4 star ratings in Klaipeda (Lithuania) and Kaliningrad (Russia), and interviews of eight hoteliers. The most important review categories for guests were found to be that of amenities, service, and location. …”
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Influence of cultural distance on the internationalisation of Spanish hotel companies by Germán Gémar

“…As a goal, we propose to discover if these have a measurable influence, how “cultural distance” affects choice of a destination at which to internationalise a chain, and if countries chosen by Spanish hoteliers are more culturally compatible with Spain. …”
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USER-GENERATED REVIEWS AND OFFICIAL STAR RATINGS: CAN THE TWO WORK TOGETHER IN HOTEL EVALUATION SYSTEMS? by Femi Odebiyi, Vitaliya Gontar

“…The qualitative study is based on the analysis of 240 feedbacks, taken from the TripAdvisor.com, for 20 hotels of 3 and 4 star ratings in Klaipeda (Lithuania) and Kaliningrad (Russia), and interviews of eight hoteliers. The most important review categories for guests were found to be that of amenities, service, and location. …”
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Finger Lime: An Alternative Crop with Great Potential in South Florida by Aditya Singh, Edward A. Evans, Jeff Wasielewski, Manjul Dutt, Jude Grosser

“…So far in the United States only California grows finger limes commercially, but this 4-page fact sheet written by Aditya Singh, Edward Evans, Jeff Wasielewski, Manjul Dutt, and Jude Grosser and published by the UF/IFAS Food and Resource Economics Department makes the case that exotic, colorful finger limes would likely grow well in Florida, where they would appeal to hoteliers and restaurants and to adventurous, health-conscious consumers on the lookout for a delicious new fresh fruit snack to try.  …”
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Finger Lime: An Alternative Crop with Great Potential in South Florida by Aditya Singh, Edward A. Evans, Jeff Wasielewski, Manjul Dutt, Jude Grosser

“…So far in the United States only California grows finger limes commercially, but this 4-page fact sheet written by Aditya Singh, Edward Evans, Jeff Wasielewski, Manjul Dutt, and Jude Grosser and published by the UF/IFAS Food and Resource Economics Department makes the case that exotic, colorful finger limes would likely grow well in Florida, where they would appeal to hoteliers and restaurants and to adventurous, health-conscious consumers on the lookout for a delicious new fresh fruit snack to try.  …”
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Adaptasi dan Validasi Alat Ukur Perilaku Inovatif Karyawan by Iffah Rosyiana, Fendy Suhariadi, Seger Handoyo, Fajrianthi Fajrianthi

“…This condition encourages hoteliers to compete to advance their business with a variety of service innovation processes. …”
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Online hotel ratings and its influence on hotel room rates: the case of Lisbon, Portugal by Conceição Castro, Fernanda A. Ferreira

“…Our main findings provide signs to hoteliers to take corrective actions towards the attributes most valuable for consumers and that can provide a higher room rate premium.…”
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Analyzing solid waste management practices for the hotel industry by S.T. Pham Phu, M.G. Hoang, T. Fujiwara

“…Also, this study revealed that the implementation status of waste management practices of the hoteliers initially reaped quite positive achievements with 76% for sorting, 39% for recycling, 29% for reduction, and 0.8% for composting. …”
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EVALUATING LOYALTY IN SOUTH AFRICA’S HOTEL INDUSTRY: THE EFFECT OF SERVICE QUALITY AND BRAND EQUITY by Sharmila Ragunanan, Michael C. Cant, Johannes A. Wiid

“…Establishing and maintaining customer loyalty is essential for hoteliers to ensure repeat business and stand out in a crowded market. …”
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EVALUATING LOYALTY IN SOUTH AFRICA’S HOTEL INDUSTRY: THE EFFECT OF SERVICE QUALITY AND BRAND EQUITY by Sharmila Ragunanan, Michael C. Cant, Johannes A. Wiid

“…Establishing and maintaining customer loyalty is essential for hoteliers to ensure repeat business and stand out in a crowded market. …”
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Biofortification and fortification of wheat flour: Qualitative analysis for implementation and acceptance. by Rahima Yasin, Zahra A Padhani, Mushtaque Mirani, Muhammad Khan Jamali, Mahwish Memon, Sana Khatoon, Riya Rai, Areeba Rahman, Anushka Attaullahjan, Jai K Das

“…Various stakeholders involved in the wheat-flour industry including farmers, seed suppliers, owners of atta-chakkis and flour mills, grocers and flour merchants, bakers and hoteliers, consumers, and agronomists were interviewed to gauge their knowledge of bio-fortified and fortified wheat-flour. …”
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Presenting a model of ecotourism and sustainable tourism development with an emphasis on foreign exchange and economic development of Qeshm Island by Naser Rajabi, Vahid Reza Mirabi, Khosro Moradi Shahdadi

“…The statistical population in the qualitative section includes 19 experts, including managers and experts in the field of tourism, hoteliers, travel agencies, tours and ecotours; by means of the snowball sampling method, and in the quantitative section, it includes 244 employees of the Cultural Heritage Organization, handicrafts and tourism of Qeshm Free Zone. …”
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