Howard Feiertag Department of Hospitality and Tourism Management

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Browsing Howard Feiertag Department of Hospitality and Tourism Management by Department "Hospitality and Tourism Management"

Now showing 1 - 5 of 5
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    Antecedents of coopetition in small and medium-sized hospitality firms
    Kallmuenzer, Andreas; Zach, Florian J.; Wachter, Theresa; Kraus, Sascha; Salner, Patrick (2021-10)
    Coopetition, which is entering cooperation with competitors, lets firms overcome the challenges of uncertain environments and their intense competition and pressure to innovate. The hospitality industry frequently experiences this kind of competition. It is also dominated by family-run small and medium-sized enterprises (SMEs), which are inclined towards cooperation due to their limited size and resources, along with their strong social ties. Investigating hospitality SMEs’ decision-making, this mixed-method study tests the antecedents of coopetition in 171 hospitality SMEs in western Austria. Its findings show that economic benefits and destination networks directly and positively influence coopetition, while family involvement indirectly and positively moderates the effect of environmental conditions and social relationships on coopetition. Information from follow-up interviews with 15 firm managers complements the understanding of these effects. Our findings encourage destinations to establish services helping family firms to coopete.
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    Comparison of college students' behavior toward nutrition information communication between Korea and the US
    Kim, Chang-Sik; Bosselman, Robert; Choi, Hyung-Min; Lee, Keum Sil; Kim, Eojina; Moon, Hyeyoung; Jang, Yoon Jung; Ham, Sunny (2020-08)
    BACKGROUND/OBJECTIVES: The expansion of menu labeling to restaurants has created a need to study customers' behavior toward nutrition information. Therefore, the purpose of this research was to compare college students' behavior toward nutrition information communication between Korea and the US. This study consisted of three objectives: 1) to compare the frequency of usage as well as degree of trust regarding smartphone-based communication channels in the acquisition of nutrition information among college students between Korea and the US, 2) to compare knowledge-sharing behavior related to nutrition information among college students between Korea and the US, and 3) to identify the role of country in the process of knowledge-sharing behavior. SUBJECTS/METHODS: A survey was distributed via the web to college students in Korea and the US. Data were collected in the 2nd week of March 2017. Completed responses were collected from 423 Koreans and 280 Americans. Differences between Koreans and Americans were evaluated for statistical significance using a t-test. In order to verify the effects of knowledge self-efficacy and transactive memory capability on knowledge-sharing behavior related to nutrition information, a regression analysis was performed. RESULTS: Significant differences were found in the frequency of usage as well as degree of trust in communication channels related to nutrition information between Korean and American college students. While knowledge self-efficacy and tractive memory capability had positive effects on knowledge-sharing behavior related to nutrition information, country had a significant effect on the process. CONCLUSIONS: This study is the first to compare customer behavior toward nutrition information acquisition and sharing between Korea and the US. Comparative research on nutrition information revealed differences among the different countries. Therefore, this study contributes to the body of knowledge on the nutrition information research, in particular, by providing a comparison study between countries.
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    Customers' perception of the attributes of different formats of menu labeling: a comparison between Korea and the US
    Bosselman, Robert; Choi, Hyung-Min; Lee, Keum Sil; Kim, Eojina; Cha, Jaebin; Jeong, Jin-Yi; Jo, Mina; Ham, Sunny (2020-06)
    BACKGROUND/OBJECTIVES: This study compared the perception of customers from Korea and the U.S. on the attributes of different formats of menu labeling The specific objectives were 1) to compare the customers' perceived usefulness, ease-of-understanding, clarity, and attractiveness of different formats of menu labeling between Korea and the U.S.; and 2) to compare the customers' use intention to different formats of menu labeling between Korea and the U.S. SUBJECTS/METHODS: A survey was conducted in Korea and the U.S. The participants were allocated randomly to view 1 of the 7 restaurant menus that varied according to the following types of menu labeling formats: (type 1) kcal format, (type 2) traffic-light format, (type 3) percent daily intake (%DI) format, (type 4) kcal + traffic-light format, (type 5) kcal + %DI format, (type 6) traffic-light + %DI format, and (type 7) kcal + traffic-light + %DI format. A total of 279 Koreans and 347 Americans were entered in the analysis. An independent t-test and 1-way analysis of variance were performed. RESULTS: Koreans rated type 4 format (kcal + traffic light) the highest for usefulness and attractiveness. In contrast, Americans rated type 7 (kcal + traffic light + %DI) the highest for usefulness, ease-of-understanding, attractiveness, and clarity. Significant differences were found in the customers' perceived attributes to menu labeling between Korea and the U.S. Americans perceived higher for all the 4 attributes of menu labeling than Koreans. CONCLUSIONS: The study is unique in identifying the differences in the attributes of different formats of menu labeling between Korea and the U.S. Americans rated the most complicated type of menu labeling as the highest perception for the attributes, and showed a higher use intention of menu labeling than Koreans. This study contributes to academia and industry for practicing menu labeling in different countries using different formats.
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    Factors Influencing Exhibitor Satisfaction and Loyalty: A Meta-Analysis on the Chinese Exhibition Market
    Liu, Linyan; Xiang, Zheng; Liu, Yuyao; Zach, Florian J.; McGehee, Nancy G. (MDPI, 2020-10-12)
    With the exhibition sector becoming increasingly important for the hospitality and tourism industry, it is critical to understand what drives the success of an exhibition. Through a comprehensive literature review, we first identified two broad categories of factors, namely exhibition attributes and exhibitor perceptions, that influence exhibitor satisfaction and loyalty. Next, a meta-analysis was conducted based on 26 empirical papers studying the Chinese exhibition market to quantitatively evaluate these relationships. The results show that among the exhibition attributes, booth management, service personnel, and exhibition environment are the most important factors affecting exhibitor satisfaction, while exhibition brand is the most important factor affecting loyalty. Among exhibitor perceptions, service quality is more important for satisfaction, while perceived value is more meaningful to loyalty. This study offers insights into strategies for exhibition organizers to cultivate long-term relationships, and to better cope with the challenges of emerging forces such as the Internet.
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    Progress Evaluation for Transnational Restaurant Chains to Reformulate Products and Standardize Portions to Meet Healthy Dietary Guidelines and Reduce Obesity and Non-Communicable Disease Risks, 2000–2018: A Scoping and Systematic Review to Inform Policy
    Kraak, Vivica; Rincón-Gallardo Patiño, Sofía; Renukuntla, Deepthi; Kim, Eojina (MDPI, 2019-07-31)
    Transnational restaurant chains sell food and beverage products in 75 to 139 countries worldwide linked to obesity and non-communicable diseases (NCDs). This study examined whether transnational restaurant chains reformulated products and standardized portions aligned with healthy dietary guidelines and criteria. Firstly, we describe the transnational restaurant industry structure and eating trends. Secondly, we summarize results from a scoping review of healthy dietary guidelines for restaurants. Thirdly, we describe a systematic review of five electronic databases (2000–2018) to identify studies on nutrient profile and portion size changes made by transnational restaurants over 18 years. We used Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines, identified 179 records, and included 50 studies conducted in 30 countries across six regions. The scoping review found a few expert-recommended targets for restaurants to improve offerings, but no internationally accepted standard for portions or serving sizes. The systematic review results showed no standardized assessment methods or metrics to evaluate transnational chain restaurants’ practices to improve menu offerings. There was wide variation within and across countries, regions, firms, and chains to reduce energy, saturated and trans fats, sodium, and standardized portions. These results may inform future research and encourage transnational chain restaurants to offer healthy product profiles and standardized portions to reduce obesity and NCD risks worldwide.