Hybrid journal (It can contain Open Access articles) ISSN (Print) 2050-0483 - ISSN (Online) 2050-0491 Published by Inderscience Publishers[439 journals]
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Authors:Rachel Dodds, Brittany Jenkins, Wayne W. Smith, Robert E. Pitts Pages: 95 - 108 Abstract: The need to make profit affects the overall ability of a festival to operate. Merchandise sales are one way to increase revenue and also promote a festival. This study conducted a field experiment to test willingness to pay theory at the Canadian Mariposa Folk Festival. Results indicated that personal sales efforts, Canadian and sustainability branded merchandise increased sales and profitability. Implications from this study demonstrate that brands that match the market sell best but festival managers need to understand their market and their margins if they wish to capitalise on increased revenues. Keywords: festivals; merchandise; willingness to pay; WTP; field experiment; sustainability Citation: International Journal of Hospitality and Event Management, Vol. 2, No. 2 (2019) pp. 95 - 108 PubDate: 2020-09-30T23:20:50-05:00 DOI: 10.1504/IJHEM.2019.109936 Issue No:Vol. 2, No. 2 (2020)
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Authors:Rachel Dodds, Brittany Jenkins, Wayne W. Smith, Robert E. Pitts Pages: 109 - 134 Abstract: Exhibition attachment is a burgeoning yet still under-examined concept. However, the internal mechanism of the black box of whether and how attendees' on-site experience influences exhibition loyalty through exhibition attachment remains unexplored. Specifically, this study divides the attendees' experience into on-site activity and on-site service. Based on stimuli-organism-response (SOR) theory, the dynamics between on-site experience, exhibition attachment, and exhibition loyalty are examined. Data were collected at a major annual exhibition in China. The results show that: 1) on-site activity and on-site service are positively correlated; 2) on-site activity positively influences both exhibition dependence and exhibition identity, with a greater effect on exhibition identity than exhibition dependence; 3) on-site service positively influences exhibition dependence but not exhibition identity; 4) exhibition dependence positively influences exhibition identity; 5) both exhibition dependence and exhibition identity positively influence exhibition loyalty, while exhibition identity has a greater effect. Finally, theoretical and practical implications are discussed. Keywords: exhibition experience; on-site activity; on-site service; exhibition attachment; loyalty Citation: International Journal of Hospitality and Event Management, Vol. 2, No. 2 (2019) pp. 109 - 134 PubDate: 2020-09-30T23:20:50-05:00 DOI: 10.1504/IJHEM.2019.109951 Issue No:Vol. 2, No. 2 (2020)
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Authors:Girish K. Nair, Nidhi Choudhary, Swati Prasad Pages: 135 - 154 Abstract: The scope of food wastage is wide. This research paper discusses the aspect of avoidable food wastage in hospitality industries in Qatar. The study seeks to find if the hotels can avoid food wastage through considering their food transportation infrastructure or by considering their food portioning while serving the food to the customers. It even seeks to find if the problem of food wastage in hotels can be trimmed if the consumers change their behaviour in terms of buying, preparing and storing food. Three prominently used concept of food waste management were used in hotel industries have been considered. The research methodology uses interpretivist paradigm using SEM to test the six hypotheses with a sample size of 210 managers chosen from 21 five star hotels. Implications have been drawn to benefit the strategic managers to enhance food waste reduction. Keywords: food wastage; logistic issues; individual behaviour; food portioning; hospitality industry Citation: International Journal of Hospitality and Event Management, Vol. 2, No. 2 (2019) pp. 135 - 154 PubDate: 2020-09-30T23:20:50-05:00 DOI: 10.1504/IJHEM.2019.109953 Issue No:Vol. 2, No. 2 (2020)
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Authors:David J. Shonk, Gonzalo Bravo Pages: 155 - 172 Abstract: Sport mega-events (SMEs) are highly complex undertakings that have important social, political, and economic ramifications. The purpose of this paper is to propose a three-dimensional model that examines the inherent complexity unique to SMEs. Complexity theory is used as a lens to further explain three important types of complexity (i.e., structural, behavioural, and cognitive) which are embedded within three divisions (algorithmic, deterministic, aggregate) of complexity. Taking into account classifications (e.g., first, second, and third order) of SMEs, the model suggests that higher order (e.g., first-order) SMEs will exhibit greater complexity and higher level of reputation than lower level (e.g., third-order) SMEs based on the types and divisions of complexity. Keywords: organisational complexity; complexity theory; reputation; sport mega-events; SMEs; structural complexity; behavioural complexity; cognitive complexity; algorithmic complexity; deterministic complexity; aggregate complexity Citation: International Journal of Hospitality and Event Management, Vol. 2, No. 2 (2019) pp. 155 - 172 PubDate: 2020-09-30T23:20:50-05:00 DOI: 10.1504/IJHEM.2019.109992 Issue No:Vol. 2, No. 2 (2020)
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Authors:Harumi Nakagawa, Miyuki Iwamoto, Noriaki Kuwahara Pages: 173 - 190 Abstract: Japanese culture values hospitality, and fragrance is supposed to be a part of that hospitality. In the present study, seasonal experiments were used to examine whether various aromas evoke feelings of hospitality differently from season to season, as Japan has four seasons. Therefore, in this experiment, fragrances were examined in summer (August), in autumn (September), in winter (December) and in spring (April). A questionnaire survey was conducted about the impressions made by a number of fragrances based on the SD method, and analysed by factor analysis to determine which fragrances elicited a feeling of hospitality in different seasonal settings. Keywords: fragrance; Japanese hospitality; SD method; factor analysis; scent; social event; Japanese tradition; sensitivity; seasons; environment Citation: International Journal of Hospitality and Event Management, Vol. 2, No. 2 (2019) pp. 173 - 190 PubDate: 2020-09-30T23:20:50-05:00 DOI: 10.1504/IJHEM.2019.109994 Issue No:Vol. 2, No. 2 (2020)
Hybrid journal (It can contain Open Access articles)
[439 journals]
