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Now showing items 1-7 of 7
Employee satisfaction from a generational and gender perspective in the Puerto Rico lodging industry: An exploratory study
(2012-12)
Through this study, the author examined the perceived job satisfaction among hotel-line employees in Puerto Rico to determine whether differences or similarities exist by generational cohorts and gender. This exploratory ...
Study to examine the preparation and training of hospitality expatriate executives
(2007-07)
Scope and Method of Study: This study solicited information from the members of the International Hotel and Restaurant Association (IH&RA) to examine the preparation and training of hospitality expatriate executives for a ...
Cost Comparison of Sustainable Versus Conventional Interior Finishes for a Luxury Hotel Suite Prototype
(Oklahoma State University, 2011-05-01)
This project proposed to provide evidence for the research hypothesis: Sustainable products and materials can be specified for the interior design of a luxury hotel suite and attached guest room, without more than a 15% ...
Role of higher education for successful managers in the hospitality industry
(2011-07)
Scope and Method of Study:
Integrated Theoretical Model of e-WOM Adoption - A Case in Hotel Industry
(2019-05-01)
The purposes of this study were (a) to establish and empirically test an integrated theoretical model of e-WOM adoption based on technology acceptance model and elaboration likelihood model; and, (b) to provide implications ...
Internet Travel Booking Activities Among College Students
(Oklahoma State University, 2006-12-01)
This study evaluates the online travel booking habits and activities of university students. The population for this study was the entire student body of Oklahoma State University, a total of 23,307 students for the Fall ...
Pilot Study of Essential Competencies as Perceived by Multi-Unit Operations and Human Resources Leaders in the Restaurant Industry
(Oklahoma State University, 2006-07-01)
The overall objective of this pilot study was to determine if a universal set of generic competencies, which are considered "soft skill" in nature, could be identified among multi-unit restaurant operations and human ...