The purpose of the study was to determine the possible relationship of green hospitality and operating costs in Zimbabwe’s hotels. To achieve this, it looked at practices in hotels and their effect on operating costs and also on the awareness levels of the employees on the subject. The study showed that there is both a negative and positive relationship between green hospitality and operating costs as perceived by the hotel employees. The findings also revealed that employee awareness is important in the discussion of green tourism as a measure of controlling costs as they (employees) are the key drivers of the green revolution.
The Zimbabwe hospitality environment is recognised for its importance to Zimbabwe economy. It is a booming industry, yet there is very little research that focuses on the specific issues affecting those working in the kitchen. Based on employees perspective this case study looks at the issue of the absence of females in the Executive Chef Position. The case study focuses on the kitchen department of R.T.G hotels. The lack of research into the kitchen, and more specifically the Hospitality in Zimbabwe environment is perplexing because it is predominately female, yet at Executive Chef Levels these females are not equally represented. Purposeful sampling was used in coming up with a sample of thirty respondents. Data from this study was analysed using tables, bar graphs, pie charts and the findings were categorised under themes according to the major areas of investigation and followed by discussion. The findings revealed that marital status (work family conflict), lack of experience, negative attitude of females, and the harsh conditions in the kitchen are the major contributing variables to the absence of females in the Executive Chef Position in the commercial kitchens. The research recommended that females should market their selves by being employed in other sections other than the pastry section. The research recommended that chefs must be employed and promoted by merit, equal salaries /wages and opportunities to kitchen job in any position in Hospitality Industry irrespective of sex. There is need for more research in the kitchen on the nature and conditions of the kitchen job hence the National Gender Policy Implementers must not generalised with other industries.
Purpose: In Zimbabwe, people with disabilities have limited options when looking for hotel accommodation as hotels often lack facilities that cater to their specific needs. This study sought to explore the perceptions of people with disabilities on the compliance of Zimbabwean hotels in the provision of innovative facilities for guests with disabilities.Methods: Data was collected by administering a semi-structured interview guide to 55 respondents. Thematic analysis of the data was carried out.Results: The findings indicate that hotels are not compliant in terms of providing innovative facilities for guests with disabilities. Accessibility of facilities emerged as the most important consideration for guests with disabilities.Conclusion: It is recommended that hotels be more innovative and upgrade their facilities so that they are accessible to people with disabilities. This would not only enhance their guests’ hotel experience, but would also expand the hotels’ customer base to include this clientele.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.