Lynn Huffman

Competency Assessment for Entry-Level Lodging Management Trainees in Taiwan

The lodging industry in Taiwan is forging new links with hospitality management academia in the chain of supply and demand for entry-level managerial personnel. Essential competencies for entry-level lodging management trainees, based on input from industry professionals and academic educators in Taiwan, Republic of China, provided the basis for this investigation. The differences between perceptions of lodging professionals and hospitality educators regarding managerial trainee competency were examined. ANOVA [analysis of variance] was employed in testing relationships between perceptions of lodging management personnel and hospitality management educators. There were sixteen significant differences (p < .05) found between two groups within the sixty competency statements investigated. Recommendations and suggestions for the lodging industry, hospitality management education, and future research were included.

A Taxonomy of Academic Quality Indicators for U.S.-Based 4-Year Undergraduate Hospitality Management Programs

The purpose of the study was to classify quality indicators into unique construct groups. Seventy-two quality indicators were investigated as predictors of undergraduate hospitality management program excellence. A multidimensional approach was used on a sample of 277 stakeholders to answer relevant research questions. By cluster analysis of primary quality indicators for undergraduate hospitality management programs, three construct groups were identified: (a) students/alumni, industry support, faculty; (b) facilities, curriculum; and (c) research. Furthermore, results showed these groups to be unique in quality indicator characteristics. Implications for hospitality management program planning and assessment and suggestions for further research are discussed.

Investigating relationships between internal marketing practices and employee organizational commitment in the foodservice industry

Purpose – The purpose of this study is to investigate the relationships between internal marketing practices, employee job satisfaction, organizational commitment and turnover intention in the foodservice industry. Design/methodology/approach – The target population was employees who were currently working at a restaurant in the USA. All respondents were recruited from different states for the generalization of the study results. A confirmatory factor analysis validated the measurement model, and subsequently, structural equation modeling tested the proposed model. Findings – Three internal marketing practices – vision, development and rewards – were good indicators for predicting employee job satisfaction, and two internal marketing practices – development and rewards – in addition to job satisfaction were significant predictors for employee organizational commitment. Finally, the findings indicated that job satisfaction and affective commitment had a significant impact on lowering employee turnover inte...

Conceptualization of Quality Indicators for U.S. Based Four-Year Undergraduate Hospitality Management Programs

ABSTRACT The purpose of this research was to (a) generate a composite list of hospitality management program quality indicators and (b) arrange the quality indicators in dimensional categories under conceptual themes. Three focus group interviews were conducted with twenty-eight hospitality educators and administrators. Sixty-nine quality indicators emerged based on the content analyses of the data under five conceptual themes: students/alumni, curriculum, faculty, industry support, and facilities. Categories under each theme varied in the unidimensional and multidimensional nature of their indicators. Implications for stakeholders and recommendations for future research to determine specific quality measures that would be useful to hospitality faculty and administrators in planning and assessing academic programs are provided.

A Study of Emotional Intelligence Levels in Hospitality Industry Professionals

ABSTRACT Little research has been conducted on emotional intelligence (EI) in the hospitality industry. Therefore, this study was designed to investigate the relationship between specific socio-demographic variables and the EI levels of hospitality industry professionals. Although few significant differences were found between the groups, the professionals in this study possess above average levels of EI, which may be indicative of their achievement and longevity in a service-based industry.

Value Pricing How Low Can You Go

Abstract The effectiveness of value pricing for some food-service operations is unquestionable, but not for others. Heres a simple technique that operators can use to determine whether value pricing might increase their profits.

Predictors and Outcomes of Perceived Image of Restaurant Innovativeness in Fine-Dining Restaurants

This study proposed and empirically tested a model of the relationships among five predictors of restaurant innovativeness (e.g., perceived innovativeness of food quality, perceived innovativeness of environment quality, perceived innovativeness of service quality, price fairness, and satisfaction with existing service), perceived image of restaurant innovativeness, and three outcome variables (e.g., brand credibility, brand preference, and customer loyalty) within the context of fine-dining restaurant patronage. Specifically, the study focused on the role that perceived image of restaurant innovativeness plays in explaining the link between five predictors and three outcome variables. Hypotheses implied by the model were tested on a sample of 375 patrons of U.S. fine-dining restaurants. Findings revealed that perceived innovativeness of food quality, perceived innovativeness of environment quality, and price fairness are significant predictors of perceived image of restaurant innovativeness. The analysis also showed that perceived image of restaurant innovativeness influences both brand credibility and brand preference, while brand credibility had effect on both brand preference and customer loyalty.

The Usefulness of the Theory of Planned Behavior: Understanding U.S. Fast Food Consumption of Generation Y Chinese Consumers

The purpose of this study was to assess how well a popular U.S. developed behavioral model, the theory of planned behavior, was able to explain Generation Y Chinese consumers’ purchase behavior regarding a fast food restaurant meal. Results provided considerable support in terms of robustness of the theory of planned behavior to predict and explain intentions to buy a fast food meal. The model also provided reasonable measures of fit for the Chinese sample. The findings can enhance the extant literature on the universal applicability of the model and can serve as useful references for further investigations of the validity of the model under other cultural settings and for other behavioral categories.

Value Negotiation for Healthy Food Selection in Restaurants

This research was designed to investigate healthy food selection in restaurant settings using several related valid scales to elicit information on the value negotiation portion of the food choice model. A snowball technique was used to collect data from a convenience sample of consumers. Results found weak relationships among the food negotiation items. This study provided initial insights into the trade-offs involved in value negotiation utilized when a customer selects a healthy food item in a restaurant setting. These results can benefit the restaurant industry by understanding healthy food choice strategies among consumers that may serve as the basis for new marketing approaches.

Cruise Passengers’ Perception of Key Quality Attributes of Cruise Lines in North America

This study identified cruise passengers’ perceived importance and performance of quality attributes for cruise lines in North America by utilizing an importance–performance analysis tool. The results concluded that: (a) room temperature, behavior of other passengers, food and beverages, and accommodation require immediate attention from cruise line operators; (b) the cruise lines are succeeding in providing excellent services for their customers, as well as maintaining a high level of overall shipboard cleanliness; and (c) cruise marketing efforts should promote the attractiveness of onboard activities and facilities, including entertainment, recreation and sports facilities, fitness and health facilities, supplementary facilities, and facilities for children. Overall, the results of this study help cruise lines identify which onboard attributes need more attention and determine the areas that may be consuming too many resources.