ADOPTION OF ICT IN THE TOURISM AND HOSPITALITY INDUSTRY Abstract Information Communication Technologies (ICTs) have revolutionised the travel industry in the last decade. eTourism reflects the digitalisation of all processes and value chains in the tourism‚ travel‚ hospitality and catering industries. It emerges as a term describing the entire range of applications of ICTs on tourism and the implications for the tourism value chain. Major opportunities and challenges have emerged and need to be
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The world and business activities are gradually becoming more globalized as many firms extend their operations into overseas markets. With the advent of globalization‚ there are more influences than ever on the hospitality industry. Put simply‚ this means that people share their cultures with others. International hotel chains have been growing and because of this‚ the number of people engaged in foreign business markets has increased. An overseas assignment is an increasingly common career experience
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$18 million would be spent over calendar years 2007 and 2008. Before making a capital budget decision we must ignore any sunk costs and include both opportunity costs and side effects. Capital budgeting must be done on an incremental basis and Worldwide Paper Company did not have any sunk costs. In order to analyze the capital budgeting process for this case‚ I took Sales Revenue and found the difference from operating expenses and cash flows to get operating cash flows. It is imperative to calculate
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CT and e-Hospitality e-Hospitality is an umbrella term that incorporates the entire range of information communication technology (ICT) applications in the hospitality area. ICTs penetrate at a fast pace‚ by integrating the hotel operation; reshaping the marketing function; improving total efficiency; providing tools for marketing research and partnership building; enhancing customer services while providing strategic opportunities. Consumers increasingly expect ICT-enabled communications and interactions
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Work‚ Employment & Society http://wes.sagepub.com Employee experience of aesthetic labour in retail and hospitality Chris Warhurst and Dennis Nickson Work Employment Society 2007; 21; 103 DOI: 10.1177/0950017007073622 The online version of this article can be found at: http://wes.sagepub.com/cgi/content/abstract/21/1/103 Published by: http://www.sagepublications.com On behalf of: British Sociological Association Additional services and information for Work‚ Employment & Society can
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Human Resource Management in Hospitality Industry One of the most important departments of any hotel staff is human resources management. Proper human resources management can be the difference between a really well run hotel and a poorly one hotel. The human resources manager can control almost the whole feeling and presence of the entire hotel. This makes the importance of human resources management for hotels very evident. Managing human resources in the hospitality industry presents special challenges
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Review of related literature According to Pizam’s article (1982)‚ the tourism and hospitality industry has been applauded by industrialized and developing countries for the number of jobs created. A large amount of position vacancy is generated within the tourism industry and the supported industries. As a labor-intensive industry‚ its contribution to employment is not only restricted to the area or country but it also provides those jobs to women‚ youngsters‚ unskilled‚ minorities and the socially
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Room Division Management Essay: Employee retention & Hospitality Industry Group: Bindiya Salat (19176) Executive Summary * Employee retention is a process in which the employees are encouraged to remain with the organization for the maximum period of time. * Employee retention is beneficial for the organization as well as the employee. * As soon as employees feel dissatisfied with the current employer or the job‚ they switch over to the next job especially in hotel
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Skip to Main Content Home Help PUBLICATIONSBROWSE BY SUBJECTRESOURCESTraining and TutorialsFor ResearchersFor LibrariansFor SocietiesFor AuthorsFor AdvertisersFor MediaFor AgentsABOUT USLOGIN Enter e-mail address Enter password REMEMBER ME NOT REGISTERED ? FORGOTTEN PASSWORD ? INSTITUTIONAL LOGIN > Home > Microbiology & Virology > Travel / Tropical Medicine > Journal of Travel Medicine > Vol 17 Issue 1 > Abstract JOURNAL TOOLS Get New Content Alerts Get RSS feed Save
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Food and Beverage 1. Description of organizational procedures for use of legal measurement of drinks and the importance of doing so. I was employed as a waiter at Co.Fi restaurant in Brooklyn. According to their policies and procedures I was not allow to serve alcohol to any person under the age of 23. I was required to ask customers for identification. Although the South African Liquor Act states that any person over the age of 18 may be served with alcohol‚ Co.Fi did not allow that. I
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