Zobrazeno 1 - 10
of 73
pro vyhledávání: '"Lisa Slevitch"'
Autor:
Bardia Batala, Lisa Slevitch
Publikováno v:
Annals of Tourism Research Empirical Insights, Vol 5, Iss 1, Pp 100115- (2024)
This study examines bleisure travel across pre-trip, during, and post-trip phases. After interviewing 23 bleisure travelers, the study found that in the pre-travel phase, bleisure travelers had more complex planning and needed more coordination. Ther
Externí odkaz:
https://doaj.org/article/c98c8cca990f4f02b5c03d97878a6f95
Publikováno v:
Tourism Analysis. 28:69-85
The literature investigating the role emotions play on patrons' casino gambling behavior within the theory of planned behavior (TPB) framework have primarily focused on anticipated emotions. However, anticipated emotions are more unstable compared to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1391c3466a222ea4952f1326a7a038c
https://doi.org/10.3727/108354223x16748508672288
https://doi.org/10.3727/108354223x16748508672288
Publikováno v:
Journal of Hospitality and Tourism Management. 53:176-187
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::914dcee77bf188309843e127d16fd25d
https://doi.org/10.1016/j.jhtm.2022.10.005
https://doi.org/10.1016/j.jhtm.2022.10.005
Publikováno v:
Cogent Business & Management, Vol 5, Iss 1 (2018)
Purpose-This study examines the interrelationship among restaurant attributes (including food, service, and physical environment), satisfaction and return patronage intentions with a focus on solo diners’ experiences. Design/methodology/approach- A
Externí odkaz:
https://doaj.org/article/77b196ac573b4f519772220f24a04b52
Autor:
Lisa Slevitch, Latoya Gibbs
Publikováno v:
Journal of Teaching in Travel & Tourism. 19:267-284
Enhancing student competences in the classroom is essential for gaining employability skills and the development of hospitality employees, longevity in the industry, and consequently the service of...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37ff588bf9937caa7a2779234b0d1ef9
https://doi.org/10.1080/15313220.2019.1635974
https://doi.org/10.1080/15313220.2019.1635974
Publikováno v:
Journal of Hospitality & Tourism Education. 31:246-255
This article examines what kind of competencies Russian hotel industry employers expect from hospitality master’s program graduates and compares them to current Russian academic standards. The main...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66648ae02f1ce53c05e2be90d2003e1e
https://doi.org/10.1080/10963758.2019.1575747
https://doi.org/10.1080/10963758.2019.1575747
Publikováno v:
Administrative Sciences, Vol 6, Iss 4, p 12 (2016)
The effects of integrated word-of-mouth (WOM), both traditional and electronic, on tourism products are yet to be fully investigated. The current study aims to assess the effects of and differences between traditional WOM and electronic WOM, between
Externí odkaz:
https://doaj.org/article/c84c0997afe74bf18eae97eecfa0b4c2
Publikováno v:
Journal of Foodservice Business Research. 22:20-36
Within the competitive foodservice industry, the ability to accurately measure the meal process known as turn-time is critical to the success of the firms in the industry. This is traditionally done through linear techniques such as multiple least sq
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7a2cf9eef5168988077b1f8553d597c
https://doi.org/10.1080/15378020.2018.1534529
https://doi.org/10.1080/15378020.2018.1534529
Autor:
Latoya Gibbs, Lisa Slevitch
Publikováno v:
Journal of Hospitality & Tourism Education. 31:99-110
Given that hospitality students are the main prospective labor source in the industry, employees, academicians, and practitioners agree that improving competences is central to the education, training, and development of hospitality employees. The cu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92d0d56e251310c1dad9a5935c4fe166
https://doi.org/10.1080/10963758.2018.1485500
https://doi.org/10.1080/10963758.2018.1485500
Publikováno v:
International Journal of Hospitality Management. 70:85-94
Color is one of the key visual dimensions of the environment that has an impact on behavior and emotions. The emotional effect of color is particularly important in the hospitality industry because emotions comprise a powerful affective component of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::041ca793794c6b0d793d5d1dc578d005
https://doi.org/10.1016/j.ijhm.2017.10.025
https://doi.org/10.1016/j.ijhm.2017.10.025