Most prior studies have investigated the relationship between green purchase attitude and behaviorbased on the Theory of Planned Behavior (TPB). However, TPB is a behavioral theory based on acausal process, and thus ignores consumers’ motivational aspects. The purpose of this study is toexamine consumers’ motivational variables, in which monetary, convenience (location), hedonic andvirtual motivation (social media) influence consumers’ intentions to visit green hotels based ongenerational characteristics. A survey questionnaire was developed where a total of 775 questionnaireswere ultimately collected followed by subsequent empirical testing of the postulated hypotheses usingSPSS and Structural Equation Modelling. The results suggest monetary and virtual motivation positivelyinfluence green purchase attitude (GPA) respectively, while convenience negatively influence GPA.GPA displays a positive influence on green purchase intention (GPI) while hedonic motivation plays norole in this study. In addition, statistically significant differences in monetary, convenience, hedonic,virtual motivation and GPI were observed between generations of consumers towards green hotelselection. The theoretical and practical implications of the results were highlighted, including limitationsof the research. Lastly, this study addressed the relationship between motivational traits and behavioralintention in the hospitality and tourism field, and its results will provide useful information for greenhotels’ stakeholders.
{"title":"CONSUMER MOTIVATIONS, ATTITUDE AND BEHAVIORAL INTENTION TOWARD GREEN HOTEL SELECTION","authors":"Lei Wang, Zi-Xu Wang, P. P. Wong, Qi Zhang","doi":"10.37715/jtce.v1i2.2081","DOIUrl":"https://doi.org/10.37715/jtce.v1i2.2081","url":null,"abstract":"Most prior studies have investigated the relationship between green purchase attitude and behaviorbased on the Theory of Planned Behavior (TPB). However, TPB is a behavioral theory based on acausal process, and thus ignores consumers’ motivational aspects. The purpose of this study is toexamine consumers’ motivational variables, in which monetary, convenience (location), hedonic andvirtual motivation (social media) influence consumers’ intentions to visit green hotels based ongenerational characteristics. A survey questionnaire was developed where a total of 775 questionnaireswere ultimately collected followed by subsequent empirical testing of the postulated hypotheses usingSPSS and Structural Equation Modelling. The results suggest monetary and virtual motivation positivelyinfluence green purchase attitude (GPA) respectively, while convenience negatively influence GPA.GPA displays a positive influence on green purchase intention (GPI) while hedonic motivation plays norole in this study. In addition, statistically significant differences in monetary, convenience, hedonic,virtual motivation and GPI were observed between generations of consumers towards green hotelselection. The theoretical and practical implications of the results were highlighted, including limitationsof the research. Lastly, this study addressed the relationship between motivational traits and behavioralintention in the hospitality and tourism field, and its results will provide useful information for greenhotels’ stakeholders.","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125051965","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Musawenkosi M. Tapfuma, O. Chikuta, F. N. Ncube, R. Baipai, Precious Mazhande, Vitalis Basera
The process of making career choices is complex since there are diverse factors affecting students’selection of programs when they enrol in higher and tertiary institutions. Just like in any other discipline,tourism and hospitality management graduates are affected by various factors when deciding theircareers post-graduation. Preliminary studies have shown that a significant percentage of tourism andhospitality graduates divert from tourism to some other, sometimes totally unrelated, industries foremployment. This study seeks to discover tourism and hospitality degree graduates’ perceptions andcareer attainment in Zimbabwe. The following critical questions were asked in order to achieve theobjective of the study; Why do they enrol for the tourism/hospitality program in the first place, that iswhat factors affect the students’ selection process of tertiary education programs? and why do someend up in totally different fields after graduating? Qualitative research approach was adopted in orderto understand the graduates’ perceptions, data was collected by the way of interviews. Data wasanalysed using the thematic approach. Findings revealed that while most of the graduates are employedin the tourism and hospitality industry in Zimbabwe, they are not satisfied with their jobs. Some feel thatthey studied tourism/hospitality as a last resort hence they do not have satisfaction while others areonly in the industry because they do not have an option. Poor working conditions and poor remuneration were also cited as causes of dissatisfaction. There are however a significant number who do not regrettheir career choice.
{"title":"GRADUATES’ PERCEPTION OF TOURISM AND HOSPITALITY DEGREE PROGRAM RELEVANCE TO CAREER ATTAINMENT: A CASE OF GRADUATES FROM THREE STATE UNIVERSITIES IN ZIMBABWE","authors":"Musawenkosi M. Tapfuma, O. Chikuta, F. N. Ncube, R. Baipai, Precious Mazhande, Vitalis Basera","doi":"10.37715/jtce.v1i2.2185","DOIUrl":"https://doi.org/10.37715/jtce.v1i2.2185","url":null,"abstract":"The process of making career choices is complex since there are diverse factors affecting students’selection of programs when they enrol in higher and tertiary institutions. Just like in any other discipline,tourism and hospitality management graduates are affected by various factors when deciding theircareers post-graduation. Preliminary studies have shown that a significant percentage of tourism andhospitality graduates divert from tourism to some other, sometimes totally unrelated, industries foremployment. This study seeks to discover tourism and hospitality degree graduates’ perceptions andcareer attainment in Zimbabwe. The following critical questions were asked in order to achieve theobjective of the study; Why do they enrol for the tourism/hospitality program in the first place, that iswhat factors affect the students’ selection process of tertiary education programs? and why do someend up in totally different fields after graduating? Qualitative research approach was adopted in orderto understand the graduates’ perceptions, data was collected by the way of interviews. Data wasanalysed using the thematic approach. Findings revealed that while most of the graduates are employedin the tourism and hospitality industry in Zimbabwe, they are not satisfied with their jobs. Some feel thatthey studied tourism/hospitality as a last resort hence they do not have satisfaction while others areonly in the industry because they do not have an option. Poor working conditions and poor remuneration were also cited as causes of dissatisfaction. There are however a significant number who do not regrettheir career choice.","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121760238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Bakso is one of the top Indonesian local culinary from Malang City. This study tries to reveals types of food-related behaviour and culinary experiences in psychographic segmentation for bakso culinary tourism in Malang City. In addition, identifying the motivational factors of Bakso Malang tourists is useful for the development of culinary tourism. This study involved 210 samples and the results represented an exploration of market segmentation and motivation factors of bakso culinary tourists. That could be an in-depth consideration of the bakso restaurant even for culinary development strategies in Malang City. Bakso Malang's consistent understanding of market management will provide important intangible capital for the development of culinary products in Malang City.
{"title":"MARKET EXPLORATION OF BAKSO CULINARY TOURISTS IN MALANG CITY, INDONESIA","authors":"Ahmadintya Anggit Hanggraito","doi":"10.37715/jtce.v1i2.2217","DOIUrl":"https://doi.org/10.37715/jtce.v1i2.2217","url":null,"abstract":"Bakso is one of the top Indonesian local culinary from Malang City. This study tries to reveals types of food-related behaviour and culinary experiences in psychographic segmentation for bakso culinary tourism in Malang City. In addition, identifying the motivational factors of Bakso Malang tourists is useful for the development of culinary tourism. This study involved 210 samples and the results represented an exploration of market segmentation and motivation factors of bakso culinary tourists. That could be an in-depth consideration of the bakso restaurant even for culinary development strategies in Malang City. Bakso Malang's consistent understanding of market management will provide important intangible capital for the development of culinary products in Malang City.","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127647580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Basri B. Rashid, Han-Hua Chao, Nor Rabiatul Adawiyah Nor Azam
In today’s digital information era, it is common for hotels guests to share their visit experience to their acquaintances or public online especially on popular social media platforms. Hence, reviews and experience sharing have moved from the traditional words of mouth to the electronic word of mouth (eWOM). This paper aims to develop and propose a testable research framework for assessing hotel guests’ experience and their eWOM responses. Methodically, desk research was carried out by conducting an exhaustive review of past literature to establish a theoretical understanding of hotel experience assessments and to determine the variables and their measurements. Meaningful encounters with the hotel’s products and services are summed up as consumption experience in the forms of perceived value and satisfaction. This cumulative experience may entice the guests to upload their responses on digital platforms. Theoretically, the proposed framework reduces the gaps related to the formulation of research constructs for hotel visit experience assessment. Practically, this paper offers hotel operators a testable framework that can guide them in the development of survey materials in order to gain a comprehensive understanding about their guests visit experience assessment and their electronic word-of-mouth response.
{"title":"THE ANTECEDENTS OF ELECTRONIC WORD OF MOUTH RESPONSES IN HOTEL EXPERIENCE EVALUATION","authors":"Basri B. Rashid, Han-Hua Chao, Nor Rabiatul Adawiyah Nor Azam","doi":"10.37715/jtce.v1i2.2238","DOIUrl":"https://doi.org/10.37715/jtce.v1i2.2238","url":null,"abstract":"In today’s digital information era, it is common for hotels guests to share their visit experience to their acquaintances or public online especially on popular social media platforms. Hence, reviews and experience sharing have moved from the traditional words of mouth to the electronic word of mouth (eWOM). This paper aims to develop and propose a testable research framework for assessing hotel guests’ experience and their eWOM responses. Methodically, desk research was carried out by conducting an exhaustive review of past literature to establish a theoretical understanding of hotel experience assessments and to determine the variables and their measurements. Meaningful encounters with the hotel’s products and services are summed up as consumption experience in the forms of perceived value and satisfaction. This cumulative experience may entice the guests to upload their responses on digital platforms. Theoretically, the proposed framework reduces the gaps related to the formulation of research constructs for hotel visit experience assessment. Practically, this paper offers hotel operators a testable framework that can guide them in the development of survey materials in order to gain a comprehensive understanding about their guests visit experience assessment and their electronic word-of-mouth response.","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"201 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116164782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The purpose of this study is to examine the impact of staff facilities on employee motivation and performance by using a case-study of Oberoi Beach Resort – a five-star hotel situated in Lombok, Indonesia. This study begins with a review of the research background, aim, and objectives. The author then addressed issues in the hospitality industry and the importance of maintaining employee morale and productivity. Next, the main topics of this study, i.e. employee productivity & well-being, staff facilities, motivation, and performance were analyzed. Such topics were narrowed and established as the basis for primary research. Mixed-method approach was adopted to verify theories with acquired data. Despite several limitations, this research found that wages, events for staff, and medical-room are effective in motivating them to perform better and to stay with the brand. Additionally, training and development is the best tool for performance enhancement.
{"title":"AN EXPLORATION OF THE IMPACT OF HOTEL FACILITIES ON EMPLOYEE MOTIVATION AND PERFORMANCE: AN INDONESIA CASE STUDY","authors":"N. S. Putri","doi":"10.37715/JTCE.V1I1.1798","DOIUrl":"https://doi.org/10.37715/JTCE.V1I1.1798","url":null,"abstract":"The purpose of this study is to examine the impact of staff facilities on employee motivation and performance by using a case-study of Oberoi Beach Resort – a five-star hotel situated in Lombok, Indonesia. This study begins with a review of the research background, aim, and objectives. The author then addressed issues in the hospitality industry and the importance of maintaining employee morale and productivity. Next, the main topics of this study, i.e. employee productivity & well-being, staff facilities, motivation, and performance were analyzed. Such topics were narrowed and established as the basis for primary research. Mixed-method approach was adopted to verify theories with acquired data. Despite several limitations, this research found that wages, events for staff, and medical-room are effective in motivating them to perform better and to stay with the brand. Additionally, training and development is the best tool for performance enhancement.","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130692347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wakatobi is a tourist destination that has potentials for remarkable natural beauty. The Indonesian government is also aggressively promoting Wakatobi through the making of the video Wonderful Indonesia: A Visual Journey. However, the tourist visiting rate in Wakatobi is still not very high. Therefore, this study aims to determine the effect of the promotional video on brand image and interest in visiting Wakatobi. This study involved 151 people as samples and the results showed that promotional videos are able to have a positive and significant influence on brand image and tourist visiting interest. Likewise, the brand image is able to provide a positive and significant influence on tourist visiting interest
{"title":"THE ROLE OF THE PROMOTIONAL VIDEO \"WONDERFUL INDONESIA: A VISUAL JOURNEY\" ON BRAND IMAGE AND TOURIST VISITING INTEREST TO WAKATOBI","authors":"Herien Natasya Santoso, Christy Widyawati, Rizki Adityaji","doi":"10.37715/JTCE.V1I1.1799","DOIUrl":"https://doi.org/10.37715/JTCE.V1I1.1799","url":null,"abstract":"Wakatobi is a tourist destination that has potentials for remarkable natural beauty. The Indonesian government is also aggressively promoting Wakatobi through the making of the video Wonderful Indonesia: A Visual Journey. However, the tourist visiting rate in Wakatobi is still not very high. Therefore, this study aims to determine the effect of the promotional video on brand image and interest in visiting Wakatobi. This study involved 151 people as samples and the results showed that promotional videos are able to have a positive and significant influence on brand image and tourist visiting interest. Likewise, the brand image is able to provide a positive and significant influence on tourist visiting interest","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129112706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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