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The occupation of cookery has been identified as one sharing a shortage of skilled employees. While the trade attracts moderate numbers of new recruits, the attrition or wastage rate, either before completion of an apprenticeship or soon after, is high. While chefs share many of the traditionally...
The importance of service quality for business performance has been recognized in the literature through the direct effect on customer satisfaction and the indirect effect on customer loyalty. The importance was recognized by Parasuraman et al. (1985. A conceptual model of service quality and its...
Some service environments are specifically intended to foster interactions among the various individuals within the environment (e.g., a hotel conference room or lobby). This exploratory study examines how the physical environment affects the interactions among people within the environment, with...