Ulteriori informazioni
Informationen zum Autor Salamiah A. Jamal, Salleh Mohd Radzi, Norzuwana Sumarjan, C.T. Chik, Mohd Faeez Saiful Bakhtiar, all Faculty of Hotel & Tourism Management, Universiti Teknologi MARA, Malaysia. Zusammenfassung The book presents the “up-and-coming” paradigms and innovative practices within the hospitality and tourism industries, and will be a useful reference for academics, postgraduate students as well as professionals involved in these fields. Inhaltsverzeichnis Preface; Hospitality management: Service failure recovery in the restaurant industry: A proposed methodology using experimental-based design; Students’ satisfaction towards the counter service quality at university accommodation in UiTM, Shah Alam, Malaysia; Queuing management: Installation of distractions towards customer satisfaction; Proactiveness approach towards independent restaurant performance; Perceive quality, memorable experience and behavioral intentions: An examination of tourists in National Park; Student satisfaction towards Caffé Giunto; Value of services: The psychology of queuing satisfaction; The outcomes of minimum wage implementation in Langkawi hotels; Effects of Perceived Supervisor Support (PSS) towards employees’ intention to leave a job; Modelling Importance Performance Analysis (IPA) to improve service quality of luxury hotels; Work variables and work-family conflict: How does it affect the hotel managers in Malaysia? The influence of Entrepreneurial Orientation (EO) on restaurant business performance; Emotional labor and job performance: A case study of receptionists in Carlton Holiday Hotel and Suite, Shah Alam, Selangor; The effect of physical environment on behavioral intentions through emotions: A case of five star beach resorts in Langkawi, Malaysia; The intention of Malay restaurant operators to adopt Mamak restaurant strategies; A preliminary study of the relationship between Oneworld perceived value and passenger satisfaction; Hospitality & tourism marketing; Tourism Management; Technology & Innovation in Hospitality and Tourism; Environmental management in hospitality and tourism; Gastronomy and foodservice management; Relevant areas in hospitality and tourism. ...
