Zurinawati Mohi

The managerial competencies required by Indonesia’s leading hotel groups: A preliminary investigation

This study investigates contents from the websites of leading hotel groups in Indonesia which specify the competencies that are required by star hotels for potential managerial level recruits. This preliminary investiga-tion identified a list of competencies that are expected by hotels and incorporated them into Sandwiths competency domain model with a view to determining the essential competencies. The results showed that leader-ship and interpersonal competencies were deemed as the most expected competencies at both junior and senior management levels. The identified competencies may be used as a basis for providing a better understanding of hotel manager competencies as a foundation for improving hospitality curricula in Indonesia.

Tourism development and local community empowerment

The purpose of the study is to describe the Gen Z perception towards the effect of green hotel practices on service quality. To attain the goal, a purposive judgment sampling was used where twenty students from the hospitality management study program have been selected as the participants of a Focus Group Discussions (FGD). The result of the study shows favorable findings towards the green hotel practices, from the students who could be the potential future customer group or as the potential future employees group. This result may motivate the hotel industry to communicate more intensively their green hotel concept implementation to their stakeholders.

Tour operators’ information and communication technology adoption in Malaysia

The major shift in the international travel industry business strategies is attributable to the progress of Information and Communication Technology (ICT). Conversely, the capability of Tour Operators to remain in the travel industry, regardless of the fast changes in ICT, has become a current debateable issue. Therefore, the objective of this paper is to determine the type of ICT adoption patterns among Tour Operators in the Central Region of Malaysia. Descriptive research designs were employed using questionnaire as the data collection method. Predefined questionnaires were distributed to Tour Operators through random sampling, via online surveys and face-to-face, located in Wilayah Persekutuan and Selangor, Malaysia. SPSS software application assists in data analysis process. The result reveals the types of ICTs adopted by Tour Operators in the Central Region of Malaysia according to the five categories of ICT adoption.

The relationship between green practice and green trust of five-star hotel segment

The importance of education of sustainability became more prominent in higher learning institutions of developed nations in the form of research and policy setting since the publication of the United Nations’ Decade for Education for Sustainable Development report. On the other hand, this movement has yet to advance as effectively in developing and emerging countries. In line with the crucial need to expand the understanding of environmental studies in higher learning institution in Malaysia, this conceptual paper proposes to gauge students’ grasp on sustainability issues by employing the Environmental Attitudes Inventory (EAI) as measurement scale. This instrument was designed to evaluate the psychological tendency in favour or disfavour towards the conservation of the natural environment, constructed on two factors: preservation and utilization. The findings will provide insight into theoretical knowledge discussion and practical recommendations in actions that can be undertaken to promote sustainability on campus.

Unlocking tourist shopping preferences on souvenir attributes

Food service business in Surabaya has experienced a significant growth. As such, it is essential for the management to take into account factors that influence consumers’ behavioural intentions. The over¬arching aim of this study was to investigate the effect of three major dining experience aspects, namely: food quality, service quality, and physical dining environment on consumer perceived value and behavioural inten¬tions. In total, 3096 samples were approached at 25 restaurants and cafes to participate in the questionnaire-based survey. The result showed that the quality of food was found to be the major antecedent that significantly influenced consumer perceived value when they went dining-out at the restaurants and cafes. Further, con-sumer perceived value was proven to have a positive significant effect on consumers’ behavioural intentions.