International Journal of Tourism Cities,
Год журнала:
2022,
Номер
8(4), С. 912 - 930
Опубликована: Янв. 26, 2022
Purpose
This
study
aims
to
evaluate
the
consumer
perceptions
related
sanitation
in
five-star
hotels
due
COVID-19
pandemic.
It
also
identified
most
significant
dimensions
and
their
influence
on
pertinent
emotions
experienced
by
hotel
consumers.
Design/methodology/approach
seven
(i.e.
exterior
of
hotel,
guestrooms,
washrooms/restrooms,
in-house
restaurant
dining,
employees,
public
areas
handling
food)
which
were
assessed
through
10
positive
negative
emotions.
A
structured
online
survey
was
conducted
collect
data
from
763
Exploratory
factor
analysis
applied
35
parameters
dimensions,
variance
(ANOVA)
used
determine
among
Findings
Results
revealed
that
“exterior
hotel”
“public
area”
found
be
statistically
less
compared
other
dimensions.
showed
a
significantly
high
percentage
consumers
strong
emotions,
i.e.
disgust
discontent
toward
poor
standards
hotels.
Practical
implications
The
results
may
helpful
for
administrators
managers
adequately
plan
training
sessions
employees
based
perception
Further,
it
help
implementation
awareness
program
inputs
perceptions.
Originality/value
Although
few
studies
have
been
performed
explore
hospitality
sector
before,
but
this
will
first
attempt
identify
measure
corresponding
Tourism Analysis,
Год журнала:
2024,
Номер
30(1), С. 5 - 22
Опубликована: Ноя. 5, 2024
The
sustainability
of
tourism
destinations
is
highly
dependent
on
an
innovative
and
thriving
sector
comprised
predominantly
small
medium
enterprises
(SMEs).
Such
businesses
are
the
economic
engines
many
regional
rural
communities
pivotal
in
providing
essential
services
accommodations,
attractions,
experiences.
As
post-COVID-19
recovery
takes
hold,
national
borders
reopen
rebounds,
rethinking
resilience
such
has
become
essential.
Tourism
need
to
be
not
only
responsive
or
reactive
aftermath
disaster
events
but
structure
themselves
a
way
that
strengthens
their
resilience.
This
study
systematically
evaluates
existing
literature
hospitality
SMEs
using
bibliometric
analysis
synthesize
knowledge,
identify
major
developments,
themes,
issues,
stimulate
future
research.
A
lexical
network
identifies
five
interrelated
clusters
research
themes
within
extant
resilience,
comprehensive
framework
help
understand
corpus
knowledge
this
important
domain,
while
temporal
facilitates
understanding
how
these
have
developed
over
time,
helping
developing
gaps
literature.
gap
identified
lack
integration
as
topic
into
business
tourism.
also
outlined
insights
for
academia,
practitioners,
marketers,
developers,
policymakers.
Tourism and hospitality management,
Год журнала:
2022,
Номер
28(2), С. 381 - 396
Опубликована: Янв. 1, 2022
Purpose
-
Among
the
five
SERVQUAL
dimensions,
reliability
is
one
of
most
criticised
dimensions
because
it
ambiguous
and
interpreted
differently
in
service
literature.
In
addition,
perceived
hygiene,
which
related
to
attribute
safety,
becoming
increasingly
important
customer
perceptions
COVID
-19
hospitality
tourism
industries.
this
study,
three
different
sources
information
are
examined
using
a
qualitative,
exploratory
methodology
gain
better
understanding
dimension
safety
spa
industry,
focusing
on
spas
Bangkok.
Design/methodology
Three
(secondary
data,
expert
interviews,
interviews)
through
content
analysis
methodology.
Findings
There
two
main
findings.
First,
assurance
quality
can
be
sub-divided
into
four
key
categories:
1)
product
2)
staff
3)
physical
4)
process
assurance.
Second,
hygiene
during
COVID-19
pandemic
integrated
attributes
quality.
Originality
The
study
advances
knowledge
relation
industry
has
been
conceptualised
regard
current
situation.
International Journal of Tourism Cities,
Год журнала:
2022,
Номер
8(4), С. 912 - 930
Опубликована: Янв. 26, 2022
Purpose
This
study
aims
to
evaluate
the
consumer
perceptions
related
sanitation
in
five-star
hotels
due
COVID-19
pandemic.
It
also
identified
most
significant
dimensions
and
their
influence
on
pertinent
emotions
experienced
by
hotel
consumers.
Design/methodology/approach
seven
(i.e.
exterior
of
hotel,
guestrooms,
washrooms/restrooms,
in-house
restaurant
dining,
employees,
public
areas
handling
food)
which
were
assessed
through
10
positive
negative
emotions.
A
structured
online
survey
was
conducted
collect
data
from
763
Exploratory
factor
analysis
applied
35
parameters
dimensions,
variance
(ANOVA)
used
determine
among
Findings
Results
revealed
that
“exterior
hotel”
“public
area”
found
be
statistically
less
compared
other
dimensions.
showed
a
significantly
high
percentage
consumers
strong
emotions,
i.e.
disgust
discontent
toward
poor
standards
hotels.
Practical
implications
The
results
may
helpful
for
administrators
managers
adequately
plan
training
sessions
employees
based
perception
Further,
it
help
implementation
awareness
program
inputs
perceptions.
Originality/value
Although
few
studies
have
been
performed
explore
hospitality
sector
before,
but
this
will
first
attempt
identify
measure
corresponding
