The mission of the marketing program is to develop and deliver quality marketing programs and to foster an educational culture that helps students to excel at developing, implementing and controlling strategies and tactics. These fall into the areas of markets, products and services, distribution, promotion and pricing. Students should thus be capable of achieving their goals and meeting the needs and wants of employers, customers, and society.
3. Li, X., & Yen, C., (2013). Understanding the influence of hotel brand personality and brand familiarly on brand loyalty in economy hotel sector. Paper presented at The 3rd Advances in Hospitality and Tourism Marketing and Management (AHTMMC) Conference, Taipei, Taiwan.
Each program within the Bryan school has separate learning goals as listed with the degree program. The essential components of a professional education in business (excluding the B.S. and B.A. in Economics, the B.S. in Consumer, Apparel, and Retail Studies and the B.A. in Sustainable Tourism and Hospitality) include common courses for breadth and opportunities for advanced work for depth in the various business disciplines. These core business programs share the following common learning goals:
French: If you plan to take a French course, we recommend that you take a placement test. Contact the Language Lab at (902) 457-6247 in advance to schedule an appointment during the summer or take the test during Early Advising and Registration. If you are in doubt about which level of French you should take, please consult with a member of the Modern Languages Department.
The additions and replacements to the laboratory equipment have upgraded the quality and quantity of resources available to the students over the last three years. The Carl Perkins Grant and Coastal Bend Community Foundation Grant acquisitions totaling over $73,000 include a buffalo chopper, meat slicer, automatic bread slicer, blast freezer, 4 food mixers, 3 gas ranges and gas broiler, a freezer reach in, food heating cabinet, fryer, and Point of Sale system. The operating budget adequately meets the needs of students and faculty in the HospitalityManagement program. However, the committee would like to support the construction of a new facility to meet the needs of current and future students and provide outreach to the community. The current Restaurant Management building is 50 years old and facing obsolescence. A new state of the art facility will assist with recruitment and retention of students, including students enrolled in a degree plan, dual credit, and continuing education. The design and construction could be a model of commercial food service sustainability in the areas of energy, water, waste, and procurement. Also, faculty and staff are spending numerous hours outside of their normal requirements to make the department ready for student learning in addition to their course overloads. The program review committee recommends increasing support staff for the program by adding a full time staff person whose main job duties include facilities management,
This digital marketing certification program designed specifically for the hospitality industry identifies candidates who are able to leverage their knowledge of the Internet marketing channel to maximize direct online channel revenues through lead generation, customer engagement and loyalty, online brand awareness and positive product exposure. At the conclusion of this certification, the candidate will exhibit expertise in most tactical areas of digital marketing, be proficient in creating basic strategic initiatives, utilize the analytical and management tools necessary to communicate results and execute an effective hospitality digital
HOSP7050 Designing Food and Beverage Experiences This course provides students with advanced professional skills in creating food and beverage experiences. It invites students to embrace a multidisciplinary perspective to investigate the design of food and beverage experiences in various contexts, including tourism, festivals and events and the traditional hospitality sector. Utilising an experiential teaching and learning style students will assess the impact of state of the art scientific and social scientific research that food and beverage professionals employ to construct and design experiences. Core concepts include food and beverage management, culinary arts, gastronomy and wine appreciation, authenticity, sustainability, servicescapes, food science, neuro- gastronomy, ego-involvement and destination/product marketing. HOSP7051 Global Hospitality Operations
hospitality cost structure, but it has all the necessary elements to reinvent itself, reshape its product, and market itself efficiently in order to maintain positive publicity (Papadimitriou and Trakas, 2008). It also has to confront mismanagement aspects such as the lack of appropriate risk and crisis management knowledge, insufficient communication with employees, and an unwillingness to seek external help and support from specialised experts (BCL, 2012); all of these problems are intensified by a shortage of highly qualified, educated and specialised labour (Chalkiti and Sigala, 2010). Unique characteristics of the Greek crisis, such as widening public deficits in conjunction with declining external competitiveness (Kourteas and Vlamis, 2010), the persistent deficit in the current account, and the continuous growth in ‘twin deficits’ together with the lack of structural reforms at home regarding labour market
The adoption of this more holistic approach to hospitalitymarketing theory, enables marketers in their everyday practice to shape products, campaigns on a more personal or cultural level, this is important for a number of reasons from the more traditional tailoring of experiences for existing or potential customers to the imminent development of Web 3.0 or ‘Semantic Web’, whereby, search engines will understand and respond to individual complex human requests based on their meanings, and understanding of the consumer. As such, truly understanding your customer will become more important than ever before, and the continued dominance of positivistic traditions on its own will not generate the type of data required to effectively market in this new technological landscape. This ‘understanding’ of the individual, must be ontologically and semantically structured so that that the relevant information is linked to individual consumers or groups of consumer’s worldviews or axiological foundations. Marketing is becoming a more personal activity whereby we interact, build relationships and that consumers become interactive participants in the marketing process, rather than passive bystanders. Additionally, there still needs to be a further empirically based exploration of the relationship between the practicalities of incorporating the type of data generated by this more social science/interpretivistic approach into contemporary hospitalitymarketing practice. Additionally, there needs to further research undertaken on the application of anthropological, sociological and psychological methodologies and how these may be applied effectively within the sector. Hospitality research is at the forefront of many areas of commercial activity such as revenue management, however somewhat illogically within the arena of marketing the sector dogmatically continues to ‘borrow’ from other areas of general non-experientially based approaches and this is perpetuated by editorial policy within hospitality academic journals which stifle conceptual and philosophical debate. These more open and conceptual debates should challenge orthodoxies and forward the effectiveness and distinctiveness of hospitalitymarketing practices.
There is a Graduate Student Orientation meeting scheduled during the beginning of the fall semester that is designed for new graduate students to meet current graduate students, faculty and staff. The students receive a brief introduction to the HRIM department and the Dual MS in HBM and MBA program. There is an MBA orientation program the following day as well. Faculty will deliver brief presentations of their expertise and research interests for students to make effective decisions pertaining to their research projects. This meeting also offers us an opportunity to answer questions about such items as student parking, course registration and other pertinent questions.
In today’s increasingly competitive environment, organizations in both the private and public sectors are interested in individuals that would provide effective leadership at all levels of their organizations. The Department of Management and Marketing offers Bachelor of Science programs designed to provide students with a broad-based education for managerial success. This broad-based education prepares students for excellent employment and entrepreneurial opportunities in business, government and the not-for-profit sector.
Licensed under Creative Common Page 10 1997). It is also predicted that satisfied customers might repeat and become loyal (Guiltinan et al, 1997). On the other hand, there is also another view by (Sivadas and Baker-Prewitt, 2000) who argued that satisfaction can lead to recommendation of department store and repurchasing from it but cannot directly affect loyalty. According to this satisfaction will not lead to loyalty by itself. However, satisfaction can trigger desirable attitude like recommending and repeated purchasing of store which those behavior are related to loyalty. While customers recommend a store to others increase the chance of re- patronage and loyalty for that store. Therefore, it seems recommending a store to others will lead to loyalty. Customers will recommend the store to others if they feel satisfied and experiencing favorable attitude towards the store.(Evans and Berman, 1997) believed that there is a likelihood companies with more satisfied customers can experience more loyal customers who spend over long time.
Results of activities of companies depend on numer- ous interrelated internal and external influences. Their analysis is a constant concern of both academicians and practitioners. However, very complex nature of the sub- ject requires dividing the issue into more narrow aspects of research. One of possibilities is looking through the prism of marketing activities in a company, assuming that they predetermine contact between a company and its markets, and through this significantly influencing over- all success of a company.
The present research established and tested a theoretical model that illustrates the relationships between entrepreneurship strategies and their antecedents and consequences. The results are anticipated to provide guidance for farmers and other rural residents in improving the long-term profitability of agritourism businesses. The present study also offers a theoretical foundation for future research on entrepreneurship in the tourism industry. The specific objectives of this research were to: 1) understand two entrepreneurship strategies (defenders and analyzers); 2) discuss the impacts of five entrepreneurship characteristics (locus of control, firm profitability, market-driven propensity, need for achievement, and innovation) as antecedents of entrepreneurship strategies; and 3) assess the influence of the two entrepreneurship strategies on four consequential factors (economic impact, joint marketing, environmental sustainability, and public awareness).
The research reported in this section addresses Lynch’s (2005) appeal for the adoption of subjective and re ß exive approaches to hospitality enquiry. It extends the work of O’Gorman (2007) who investigated textual evidence of hospitality within Classical Antiquity (generally accepted as the period between 770 B.C. and 529 A.D.). The focus is on St. Benedict’s Rule (c. 530 A.D.), which was written in the period immediately following Classical Antiquity, and is recognised by Borias (1974) as one of the key foci for Christian and subsequent Western European hospitality. Limited research had been undertaken into the importance of St. Benedict’s Rule: Andrade Cernadas (1991) investigated monastic hospitality in Spain during the twelfth century; and Ryan and McKenzie (2003) discussed the evolution of the monastic community of New Norcia in Western Australia as a tourist resort. However, research by O’Gorman and MacPhee (2006) identi Þ ed that in the sixth century St. Benedict had codi Þ ed the provision of hospitality within the monastic guesthouse. In St. Benedict’s Rule the main focus for religious hospitality in chapter 53 is entitled De Hospitibus Suscipiendis – The Reception of Guests. Justi Þ cation for such historical means of enquiry is provided by O’Connor (2005, p. 267) who states that: ‘only once an understanding of hospitality’s origins and its place in human nature is achieved can one expect to discover what hospitality means today, and more importantly what it will mean to those entering the industry in the future’.
As future supervisors and managers, your students need to be familiar with the skills used by line-level employees. These online hospitality skills training programs include activities, printable checklists and worksheets, and quizzes to test learner mastery of required tasks and skills.
All services require A work order* to be submitted electronically along with any copy or images needed to complete the job. All copy must be submitted in Microsoft Word. The designers job is to place the content into a Desktop Publishing software, i.e., Quark or InDesign. NO PUBLISHER FILES ACCEPTED! They will then add artwork and design a piece that meets the specifications of the requester. All content should be edited, spell-checked and corrected prior to submission to marketing. Any corrections found upon proofing of the designed piece will be corrected by the designer. On an average, most jobs require a minimum of two weeks to complete; from