Culture‚ Hospitality and Tourism The word “culture” cannot be defined with a precise and singular definition. In fact‚ Raymond Williams‚ a leading cultural theorist‚ pointed out “Culture is one of the two or three most complicated words in the English language” (Williams 1983:87). There are more than one hundred definitions of culture depending upon the various academic disciplines‚ ranging from literacy studies to anthropology and sociology. Different scholars have different views about what
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The Future of the Feminine Hygiene Market Published on 19TH MAR. 2014 The Future of the Feminine Hygiene Market in the United Kingdom to 2017: Market Size‚ Distribution and Brand Share‚ Key Events and Competitive Landscape" is the result of Canadeans extensive market and company research. This report presents detailed analysis on the Feminine Hygiene consumption trends in the United Kingdom‚ historic and forecast Feminine Hygiene consumption volumes and values at market and category level. It
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As the trend towards sugar-free and low-calorie foods gathers momentum‚ food and beverage firms like Cadbury‚ HLL‚ ITC Foods‚ Glaxo Smithkline and Weikfield are firming up plans to foray in this segment. While HLL is working on low-calorie pre-mixed tea and coffee mixes‚ Cadbury is planning to launch sugar-free chocolates and confectionery. “We are exploring options in the sugar-free chocolate segment‚” confirmed a Cadbury official. Other firms working on sugar-free or ’healthier’ food products
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Situational Leadership in Hospitality If one look at the nature of the hospitality industry‚ it is serviced-base‚ it is labor-intensive‚ it is renowned for its high staff turnover and labor diversity in term of age‚ culture‚ and background; one may conclude that the industry is all about people. When people become the most valuable asset of an organization‚ simply managing them is no longer sufficient to compete in today’s challenging business world. Leadership has become the new key operative word
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Issues & Trends in the Automotive Industry: Implications for Eastern Ontario Prepared for: The Ontario East Economic Development Table of Contents EXECUTIVE SUMMARY ........................................................................................................................ 1 1. INTRODUCTION................................................................................................................................... 3 2. STRUCTURAL INTEGRITY OF THE AUTO SECTOR .........
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Pentacyclic Triterpene Distribution in Various Plants – Rich Sources for a New Group of Multi-Potent Plant Extracts Sebastian Jäger 1‚*‚ Holger Trojan 1‚ Thomas Kopp 1‚ Melanie N. Laszczyk 2 and Armin Scheffler 1 1 2 Carl Gustav Carus-Institute‚ Am Eichhof 30‚ D-75223 Niefern-Öschelbronn‚ Germany Betulin-Institute‚ Blumenstrasse 24‚ D-64297 Darmstadt‚ Germany; E-Mail: m.laszczyk@betulin-institut.de (M-N.L.) * Author to whom correspondence should be addressed; E-Mail: sebastian.jaeger@carus-institut
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of service quality The Gap model of service quality was developed by Parasuraman‚ Berry and Zeithaml (1985)‚ and more recently described in Zeithaml and Bitner (2003). It has served as a framework for research in services marketing‚ including hospitality marketing‚ for over two decades. The model identifies four specific gaps leading to a fifth overall gap between customers’ expectations and perceived service. The five gaps x Customers have expectations for service experiences and they use them
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SERVICE QUALITY IN HOSPITALITY INDUSTRY THROUGH MANAGING THE ‘MOMENT OF TRUTH’: A THEORETICAL APPROACH Deborah Christine Widjaja Lecturer‚ Hotel Management Program‚ Faculty of Economics‚ Petra Christian University Email: dwidjaja@peter.petra.ac.id Abstract: Hospitality industry is one of the service businesses that pays so much attention to service quality as it is the main intangible product that it produces. This short article examines how to manage service quality in hospitality industry through managing
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Competing values in the culinary arts and hospitality industry Leadership roles and managerial competencies Michael W. Riggs and Aaron W. Hughey Abstract: It is important that education and training programmes align with the needs of the professions they are designed to support. The culinary arts and hospitality industry is a vocational area that needs to be examined more closely to ensure that the skills and competencies taught are those that will actually be needed when students matriculate
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Pricing In the retail industry there are numerous uncontrollable external influences that affect profitability and a retailer’s ability to produce profit. Being able to establish the “right” price is vital in the delicate process of generating revenues to sustain business operations. In order to be successful a retailer must utilize an effective retail pricing strategy. The retailer must account for the costs associated with the products. Two key elements in factoring product cost is the cost
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