Deborah D. Canter

Hospitality and Tourism Research Rankings by Author, University, and Country Using Six Major Journals The First Decade of the New Millennium

This study reports productivity of authors, universities, and countries using research contributions to top hospitality and tourism journals. Since the new millennium, hospitality and tourism research has seen tremendous expansion and diversification. To understand hospitality and tourism research in the first decade of the new millennium, this study examined articles published in the six most commonly cited hospitality and tourism journals: Journal of Hospitality & Tourism Research, International Journal of Hospitality Management, Cornell Hospitality Quarterly, Tourism Management, Annals of Tourism Research, and Journal of Travel Research. To provide more insight, this study classified and analyzed articles from the selected journals into various research agendas. A total of 2,834 research articles in these journals from 2000 to 2009 revealed the 50 most prolific authors and universities and the 20 countries of residence of these authors and institutions in the field of hospitality and tourism. In addition, overall productivity rankings for 100 hospitality and tourism authors and universities and 30 countries are presented. The results of this study provide valuable and detailed information for academic stakeholders such as current and prospect graduate students, faculty, and academic administrators.

An Expectancy Theory Model for Hotel Employee Motivation: Examining the Moderating Role of Communication Satisfaction

ABSTRACT The study investigated the role of communication satisfaction as a moderator strengthening the effect of three components of the expectancy theory (expectancy, instrumentality, valence) on work motivation in a hotel setting. High and low communication satisfaction groups respond differently to expectancy, instrumentality, valence, and work motivation. Employees who are highly satisfied with communication respond more positively toward motivation components, and they are more likely to perform well in their job when they are motivated. However, a series of confirmatory factor analyses of metric invariance indicated that there is no significant difference in the moderating effect between high and low communication satisfaction groups. Communication should be managed collectively to motivate employees. Implications and suggestions for future research are provided to better explain the process of decision-making when hotel employees are motivated.

Factors Affecting Franchise Decisions in the Restaurant Industry

Franchising captures a sizeable portion of the restaurant industry and plays an important role in its growth. However, despite the importance of franchising to the restaurant industry, little has been done to investigate the characteristics of restaurant firms that engage in franchising. This study intends to explain what characteristics of restaurant firms relate to franchising. Accordingly, a logistic regression model was developed to identify variables that best differentiate restaurant franchisor firms from nonfranchisor firms. The results indicated that (a) the degree of geographic dispersion and involvement in foreign countries increases the probability of becoming a restaurant franchisor; (b) as a restaurant firm ages, the probability of franchising decreases; and (c) the decrease of specific knowledge requirements increases the probability of franchising. This study also provides suggestions to help restaurant firms considering franchising for their operations.

Senior casino gaming motivation: measurement scale development.

Casino gaming is an emerging leisure activity for the senior population. Finding out what motivates older adults to spend time in casino gaming is fundamental to determining their future casino patronage intention. This study has explored a comprehensive inventory of senior casino gaming motivations and then generated a scale development procedure to find five distinctive senior casino gaming motivation dimensions: winning and thrill, socialization, escape, enjoyment, and curiosity. Ultimately, confirmatory factor estimates supported model unidimensionality, reliability, and validity while the measurement scale was parsimonious and captured various dimensions of senior casino gaming motivation.

A Food Manufacturer as a Setting for Supervised Practice Experience in a Dietetics Education Program

Abstract Registered dietitians can fill many roles within a food manufacturing setting including provision of technical support, enforcement of regulatory functions in labeling and quality assurance, product development, and sales. While many of these roles may not require the RD credential per se, the knowledge base of RDs can provide a high level of understanding of and ability to help fulfill the needs of a food manufacturer. Kansas State Universitys Coordinated Program in Dietetics and Schwans Sales Enterprises have cooperated to form a setting for an exciting supervised practice experience in a food manufacturing program. For a full semester, a senior dietetics student is assigned to various projects that will develop competencies critical to dietetics practice in the food industry. The program has been successful in introducing the potential RD candidate to the roles that lend themselves well to their education and potential careers.

Distance Courses for Dietetic Education: The Next Generation

Abstract Distance courses in dietetic education have progressed from text-based correspondence courses to packages of audio and video material for students interested in fulfilling college requirements or in gaining continuing education hours for dietetic registration. The current generation of distance courses relies more heavily on computer-based and telecommunication applications and is moving toward continued integration of both audio and video components. This presentation will illustrate how the World Wide Web offers many opportunities to transfer information to students unavailable for traditional classrooms. The distance dietetic education program at Kansas State University is in its second generation using lecture notes designed into an HTML framing format that allows maneuvering within the web. Lecture notes are linked to additional web-based resources and class exercises. Chat rooms and message boards enable students to discuss materials and bring up additional questions reclaiming an element of interaction lost in remote learning. Traditional paper and pencil exams and self-assessment formats are rapidly being replaced by on-line testing formats for immediate feedback. Evaluation of these courses to detect effective or not so effective learning experiences will be accomplished by student/peer review and student registration exam pass rates. The next generation of web-based courses are being developed with audio streaming to coincide with slides and lecture notes. The distance student will experience the same lecture given in a traditional classroom. Internet 2, available in the fall of 1999, provides opportunities for video streaming and live interaction with instructors. Distance education continues to serve a population unable to attend classes or workshops who are in need of continued learning opportunities to gain or maintain credentials.