The Asian Paradigm in Hospitality and Tourism

Chon, Kaye; Park, Eun Hye; Zoltan, Judit

doi:10.1177/1096348020945370

Cited by 19 publications

(3 citation statements)

References 61 publications

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“…Third diverse from the earlier studies which focus primarily on Western destinations (Yang & Ong, 2020) we focus our study on tourism destinations in two major countries in the East namely Singapore and Malaysia. The process of globalization has given inspiration to many Asian countries of the East to transform Asian culture meaningfully and have combined with Western contemporaneous aspects to encourage tourism and yet upholding the richness of cultural originality, Chon et al (2020). According to the World Travel and Tourism Council Reports, Singapore is a major tourism destination in Asia.…”

Section: Introductionmentioning

confidence: 99%

The effect of global volatility, uncertainty and geopolitical risk factors on international tourist arrivals in Asia

Doğan

Ghosh²,

Tiwari

et al. 2022

Journal of Tourism Research

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The major tourist destinations in the Asian region are promoting and maintaining a conducive tourism environment. The susceptibility of the major tourist destinations in Asia to the uncertainties may encumber the arrival of international tourists. However, to the best of our understanding the research in this area is scant. Further though the tourism-uncertainty nexus has been widely explored in the literature, the deliberations in a time-varying and frequency-domain framework continue to be ignored. Thus, building upon the earlier deficiencies this study, investigates in a time and scale varying framework the tourism uncertainty/risk nexus for Singapore and Malaysia, two major tourist destinations in the Asian region. This article endeavors to investigate the role of world policy uncertainty, US Monetary Policy Uncertainty, geopolitical risk, Global Financial Stress Index and market volatility on international tourist arrivals in Malaysia and Singapore. To the best of our understanding, this study is the foremost to scrutinize the interrelatedness between these variables in a multivariate wavelet causality framework, from January 2000 to April 2020. Our results show that the global uncertainties manifested through different macro-based indicators affect international tourism demand for the destination countries. During the subprime crisis, Euro-crisis and the pandemics significant coherencies are perceptible. The major empirical findings of the impact of uncertainty indicators and geopolitical risk on international tourist arrivals over the recent period have important implications for policy makers and practitioners.

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Section: Introductionmentioning

confidence: 99%

The effect of global volatility, uncertainty and geopolitical risk factors on international tourist arrivals in Asia

Doğan

Ghosh²,

Tiwari

et al. 2022

Journal of Tourism Research

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“…Hofstede (1984) defines culture as "the collective programming of the mind which distinguishes the members of one human group from another" (p. 21). Hofstede's cultural dimension scores have been the most frequently used benchmarks in investigating crosscultural issues in tourism and hospitality (Chen et al, 2019;Chon et al, 2020;Li, 2014). In these studies, country is often used as a proxy for culture, as national culture profoundly influences the way in which individuals establish and maintain relationships and express their perceptions and emotions (Mattila, 2019;Surachartkumtonkun et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

The impact of linguistic style on customer satisfaction: a cross-cultural empirical study in Ecuador

Fan

Hoof

Dou

et al. 2021

IHR

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PurposeDrawing on the dual process theory and the cultural dimension of power distance, the current research investigates the impact of a specific service clue—the linguistic style of address forms (salutation) in hotel manager letters to guests—on customer satisfaction in a hotel context in Ecuador.Design/methodology/approachFollowing an experimental design research approach, this research conducted a series of two studies to examine how customers' cultural values (high vs low power distance), linguistic style of address forms (formal vs casual) and service valence (service success vs service failure) together influenced customer satisfaction. Specifically, Study 1 examined the service success condition, and Study 2 investigated the service failure condition.FindingsThe research results show that, in the service success condition, customers follow their distinct cultural orientations (high vs low power distance) when responding to the different linguistic styles (formal vs casual). On the other hand, in the service failure situation, as customers desire for expressions of respect that can be reflected in a formal address form, the level of satisfaction is lower when the casual address form is used in guest communications, regardless of customers' cultural orientations in power distance.Originality/valueThis research adds to existing cross-cultural service research, particularly in terms of service valence, and provides practical implications for enhancing service providers' cultural awareness and sociolinguistic competence to effectively communicate with customers from diverse cultural backgrounds.

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“…It is recognised that the hospitality business is about people (Chon et al 2020). From the smallest enterprise to the largest corporation, organisations are created and designed by people to fulfil human objectives.…”

Section: Introductionmentioning

confidence: 99%

Food, Aging, and Dementia: Exploring caterers’ rôles in elderly care homes nourishment

Dinsdale

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Although much of the research carried out for this thesis, both desk and field, was conducted prior to the current COVID-19 pandemic the resultant focus on care homes, and in particular the catering services, thoroughly justifies the current and future need for systematic research into care home catering. There has been a burgeoning volume of research seeking solutions for improved nutrition for people living with dementia in residential care homes. My thesis explores how the feeding and nutrition of residents of Long-Term Care Homes living with dementia is carried out by professional caterers and catering companies and offers a contribution to knowledge but, above all, offers a contribution to improved practice. The literature review examines previous research carried out on the medical and dietetic elements of feeding and nurturing those residents. It was surprising to note there is a paucity of research related to the physical, operational, elements of food and beverage provision, or how the caterers can fulfil their rôle in the provision of nutritious and sustainable food and drink. It is important to note, however, that the majority of residential care homes are in business for profit and just as Important to appreciate that even non-profit organisations need to control their expenditures in order to minimise losses. This completed thesis is presented as a first-person piece of work. It is often said there are no “I’s” in academic writing but all that would do is remove my active voice, my distinctive self, and result in ambiguity. Qualitative researchers have, for many years, had research papers rejected because they had been written in the first person. See Chapter 1.5. Positioning myself for detail. The qualitative case-study approach was chosen as being the most appropriate, using semi-structured interviews and questionnaires to collect rich, contextual, data. The use of multi-method, or mixed method, research has found greater favour over the last few years. Sector participants were chosen from a database generated through the NHS Enabling Research in Care Homes (ENRICH) on-line directory of care homes willing to take part in research. Five care homes were selected from the database, in accordance with the pre-determined criteria for selection, reflecting the general reality of the sector, and allowing for a degree of generalisation. There was one care home response added to the list following an open invitation to participate and a further care home identified for a pilot survey, giving a total of seven participant care homes altogether. In each of the care homes participants included all those involved in the provision of care with direct contact with residents: Resident Managers; Health Care Assistants; Nursing Staff; Chefs; Cooks and Food Service staff. None of the care homes directly employed nutritionists or dietitians. These staff were asked to either take part in a semi-structured interview or to complete a questionnaire. Some questionnaires were distributed by hand and respondents completed the questionnaire during the visit to the care home, others completed the questionnaire remotely, online, via Qualtrics. Key to the research were the additional insights obtained from individuals who were either currently working in the care home sector or the NHS catering services at a group level, or had recently retired, as well as senior executives within the foodservice supply industry. These were a key part of the research. This research extends the boundaries of knowledge in the long-term care home sector, signalling a significant contribution to the care home catering industry knowledge, enabling practitioners to resolve many of the challenges faced at a strategic level, rather than the common, tactical, solutionsoften found in practice. The overarching results of the research signpost to the following: • There is a significant lack of education and / or training in effective Food and Beverage provision within the sector. • Catering production and food service staff have indicated a desire and need for further training. • There is a significant lack of funding for that education and training in the sector. • There is a significant underspend on Food and Beverage provision within the publicly funded sector to ensure good, high quality, products. • There are significant differences in understanding of the rôles of catering staff by nutrition and nursing staff. • Catering staff do not feel valued or trusted by medical, dietetic, and nutritional staff. • Several of the care homes are using antiquated and ineffective kitchen equipment. The above results show a commonality in direction. Each of these points will be discussed in greater depth and detail in the main body of the thesis. Each chapter will begin and end with links, via the Golden Thread, hopefully creating a sense of anticipation and encouraging you, the reader to keep following the narrative, referencing upcoming chapters, and piquing your curiosity to ensure a smoother flow from one section to the next.

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The Asian Paradigm in Hospitality and Tourism

Cited by 19 publications

References 61 publications

The effect of global volatility, uncertainty and geopolitical risk factors on international tourist arrivals in Asia

The effect of global volatility, uncertainty and geopolitical risk factors on international tourist arrivals in Asia

The impact of linguistic style on customer satisfaction: a cross-cultural empirical study in Ecuador

Food, Aging, and Dementia: Exploring caterers’ rôles in elderly care homes nourishment

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