BA (Hons) International Hospitality and Tourism Management

Permanent URI for this collectionhttps://eresearch.qmu.ac.uk/handle/20.500.12289/7243

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A critical investigation into the decision making factors of tourists staying in all-inclusive resorts, surrounding sustainability.
(Queen Margaret University, 2017)
Sustainability is a growing interest among tourist's and the general public, in addition to this going on holiday abroad and staying in all-inclusive resorts is very popular among people. The current literature identifies the decision making factors and motivations of tourists visiting and staying in all-inclusive resorts and further to this, current literature has highlighted the growing interest of sustainability as well as the positive and negative affect these resorts have on the surrounding destination. However there is an identifiable gap in the literature in between tourists decision making factors and their interest in sustainability, to identify whether this affects there decision to stay in a resort. In order to fulfill the gap in the literature three objectives were set. The first objective was to discover whether sustainability affects a tourist's decision when booking a holiday. Furthermore, to analyse the tourist motivations towards staying in an all-inclusive resorts and identify why they are growing in popularity. Finally, to determine the understanding tourists have on the sustainability of all-inclusive resorts on the surrounding destination. To fulfill these objectives, primary research was collected through questionnaires. These were distributed between two separate groups of participants, travel agents who sell all-inclusive holidays and tourists who have been on an all in-inclusive holiday. A large response rate was required in order to gain a generalised response which could represent to the population as a whole to understand the growing interest of sustainability among tourists. The primary research revealed key themes the key themes identifying that sustainability is of growing interest and importance however there is a 'attitude-behavior gap' between what tourists know about sustainability and their actions which lack change in order to encourage sustainability. Furthermore, the research has revealed that although sustainability is of growing interest and importance, price, safety and weather remain the key 'pull' factors for staying in an all-inclusive resort. Therefore, the research begins to fill the gap in the literature highlighting that tourist's are aware of the effects all-inclusive resorts have on the surrounding destination however it can not be identified as a main decision making factor when booking a holiday.
A modification of the UTAUT model to critically analyse the satisfaction levels when using self-service technologies in 4- and 5-star hotels
(Queen Margaret University, 2017)
This dissertation investigates the impact of behavioural, demographic and situational factors on overall guest satisfaction while using self-service technologies in the setting of 4- and 5-star hotels. Previously research has been conducted about the current shift away from human customer service and the gaining popularity of self-service technologies while guest satisfaction on its own has also been a widely discussed topic. However, studies are lacking about guest satisfaction correlated with self-service technology environments. This research aims to fill this gap in the literature and provide a basis for future, more in-depth studies. As part of a quantitative method the research employed an online questionnaire distributed mainly through social media and e-mail channels. The survey reached international circulation with a decent 95 responses with a substantial percentage of that recorded by people originating from Europe. The questionnaire consists of dichotomous, multiple choice and Likert scale questions with the latter deemed the most suitable way to measure feelings and attitude. When observing the effect of the factors 13 variables are suggested in the 3 previously mentioned categories and the hypotheses were set to approve or disapprove their influence. The results were mixed as two factors had a definite impact on guest satisfaction while one did not. According to the findings the impact of demographic factors could be deemed insignificant which is a surprising result especially in the case of age demographics. Behavioural factors had the greatest statistical influence but they are hard to examine and turn into organisational decisions. Situational factors showed to effect satisfaction which carries vital managerial implications as those types of variables are easier to monitor than behavioural variables. The positive correlation between previous self-service technology experience and overall satisfaction is essential to the future of self-service technology implementation in hotels while the other three variables in this category - who the guest stayed with, what type of accommodation they stayed at and what was the purpose of their travel - could help managers with targeting specific market segments. Additional research is recommended to examine a bigger sample size while employing probability sampling to produce a higher level of generalisability.
A study of consumer attitudes and behavioural intentions concerning restaurant sustainability in Scotland.
(Queen Margaret University, 2016)
ABSTRACT Purpose-Thisstudy aimsto investigate consumersresiding in Scotland, to ascertain theirattitudes and perceptions towards restaurant sustainability and measure how it affects their behaviour with regardto restaurant attendance and spending. Design/methodology-A quantitative method approach was taken to conduct this study. Online questionnaires were used as a data collection tool, which were successful in gathering consumer demographical data, measuring their knowledge of sustainability and awareness of sustainable restaurants, attitudes toward sustainability implementation within restaurants, most important sustainable restaurant attributes and intentions to return and spend more to dine at sustainable restaurants. Findings-Findingsof the study show that Scottish consumers support sustainability and believe its implementation inrestaurants is important; however participants are not aware of sustainable restaurants in their local area.The findings also show that sustainability attributes do not significantly influence consumer restaurant choice and it can be assumed that consumers expect sustainable practices to be implemented as standard restaurant attributes. The study also found that sustainability positively affects consumer behavioral intentions as participants are morelikely to revisit a sustainable restaurant (over a non-sustainable restaurant) andarewilling to pay slightly more to dine at one. Some variables of participant demographicsare foundto be significant with regard to consumer knowledge, perception of sustainability and consumer revisit intention, but otherwise insignificant. Furthermore, knowledge of sustainability seemsto be importantregarding participant behavioral intentions Research Limitations-Insufficient results were gathered to represent older participants of the studywhich suggests that this needs to be investigated further. Further researchusing qualitativeresearch methods is also required to explain certain attitudes and behaviours of consumers regarding restaurant sustainability. Lastly, this study measuresconsumer behavioural intentions rather than the actual behaviour. While it can be assumed that consumerswill behave according to their stated intentions, the research cannot confirm this would be followed throughin practice.
An Analysis of How Terrorism and Political Instability has Influenced the Opinions and Movements of British Tourists
(Queen Margaret University, 2017)
Terrorism and tourism has long been a contentious issue, however, since the recent rise of attacks within Europe it is now becoming an evermore pressing concern for the Western tourist. This project aimed to understand how this 'new' concern was affecting British tourists opinions and movements. An online study of 130 respondents was conducted along with 3 interviews with industry professionals. The results from the research conducted showed that tourist opinion is affected in a copious amount of ways by terrorism. Most respondents stated that they would continue to travel to affected European destinations but would now refuse to travel to Islamic destinations. It was also established, that respondents place more importance on quality and atmosphere of a holiday than they do on safety and security. Therefore it is clear that trip satisfaction is of utmost importance to the respondents. This study concludes by offering recommendations for future related research.
An Evaluation of the Industrial Placement module and its role within Academic Core Curriculum
(Queen Margaret University, 2017)
Industrial placements have been argued to be a ''Career Laboratory'' allowing students the opportunity to test and ''try before you buy'' in the prospectus industry which they wish to have a career. (Ducat, 1980) Previous researchers have argued that for students to be successful within the Hospitality and Tourism industry, students must obtain invaluable work experience whilst completing their University undergraduate degrees. (Auburn, 2007) Although the benefit of gaining such experience from an industry perspective has been heavily documented and researched, few academic scholars have assessed the student's perceptions towards industrial work placements and their importance in academic degree programmes. Aim: This research topic analyses students and employer's perceptions toward industrial work placements and identifies the importance it has within Hospitality and Tourism management degree curriculum. Design and Methodology approach: This study follows a mixed methods approach and a comparative research design, using semi structure interviews and questionnaire to obtain data from a sample of eighty-five questionnaire respondents, currently studying a degree at Queen Margaret University International Hospitality and Tourism management degree at Key Findings: Key findings identified the fundamental purpose of Hospitality and Tourism management industrial placements integrated in degree programmes with viewpoint of all three stakeholders; the students, the Hospitality employers and lastly the academic institute lecturer. The is a need however, to establish a more triangulated cooperation between the three. Furthermore, it distinguished that although students believed in the importance of vocational learning they in fact did not acknowledge all the career options available to them in requiring a placement in both industries. Notably, not all students at QMU can gain the same experience do to several students joining the programme in the third academic year. Therefore, those students are not gaining the same invaluable experience as the students who joined the year in the first year. The Hospitality managers expressed their perceived opinion of an ideal industrial placement candidate and facilitated an overall argument of how students currently undertaking their placement may do so. However, the felt that students must understand the basics and need help from academic professionals to secure worthwhile placements to get the best possible experience whilst away from academia. Therefore, this view raises concerns although the industrial placement can benefit the academic institutions and professional employers there is currently still not a direct link between the two working together to develop the placement module and the core consensus necessary to gain the best possible outcome for the students cooperative learning but for students entering the industry. Future Recommendations: The key recommendation for future research, is the need to identify the academic measurement of examination towards the reflective portfolio in which students are examined at the end of their placement. Due to the importance of all three stakeholder's perceptions being vital and there is a need for triangulation, the measurement in which students are examined should also favour this viewpoint. Thus, allowing a moretransparent depiction of how students performed on placement and will enable the academic institute to develop the module for future students who will undertake and industrial placement in year two of the International Hospitality and Tourism Management Degree Programme. In terms of the research the quantitative research could be replicated by other Hospitality Degree courses to extend the sample size and hence validate the findings of this study. To only therefore, compare the findings from students who had undertaken an academic placement and those students who did not. Furthermore, a quantitative based upon the qualitative research could be conducted with respondents from Managers in the Hospitality and Tourism Industry.
An exploration of the perceptions' of chefs regarding entomophagy in Michelin and Rosette awarded restaurants - a case study of Edinburgh's finest chefs.
(Queen Margaret University, 2015)
The 21st Century has seen an increase in the number of developments aiming to introduce insects into the Western diet. This study explores the perceptions of chefs in Edinburgh, Scotland working in the hospitality industry. Interviews were conducted to provide an insight into the views and opinions of chefs regarding the adoption of insect cuisine on their menus. Literature claims that the modeling of insect cuisine from chefs is important for the introduction of edible insects on menus. The key focus of this research is to analyse the perceptions and willingness of chefs in the local area on their views about using insects on their menus. To achieve this, a qualitative research approach was adopted. From a purposive sample of six chefs, the researcher conducted six semi-structured interviews. Interviews were audio recorded and transcribed verbatim. An inductive analysis approach was adopted using a thematic analysis which helped highlight a number of important issues within the data. These themes were crossed between the data and the literature using a constant comparative technique. The study findings highlight the knowledge of chefs about insect cuisine is an important factor towards the introduction of edible insects on menus. In relation, it was discovered by the researcher the level of enthusiasm also had an impact on their perceptions. The more enthusiastic the participant, the more open to ideas they were about insect cuisine. It was concluded therefore that education to increase chef and consumer knowledge is essential to increase the chances of edible insects featuring on the menus of Edinburgh restaurants. This research provides empirical evidence on the subject of entomophagy. However, the researcher believes a change in perception, and alternative research methods is required to help not only promote awareness of insect cuisine but to also gain a greater understanding of its potential, with respect to different locations other than Edinburgh.
An Investigation into Ethical Management within Scottish Dark Tourism
(Queen Margaret University, 2015)
The aim of this dissertation is to gain a clear understanding of the current ethical issues regarding dark tourism, and the ways in which Scottish dark tourism businesses acknowledge and address them. The paper seeks to understand what exactly constitutes ethical dark tourism. The primary research was conducted, focusing on Scottish dark tourism businesses. A qualitative research method was used, in the form of semi-structured, one to one interviews. The findings were then manually coded, for analysis and discussion. The results indicate that certain dark tourism businesses do act unethically, and exploit the subject of death and suffering, in order to be profitable. Furthermore, some businesses were found to disregard authenticity and historical accuracy within their dark tourism product. Interestingly, the term dark tourism itself was found to spark the most debate and interest within the study. All interviewees agreed that the umbrella term could be considered confusing, disrespectful and to incorporate too many forms of attraction, and therefore did not like to associate their business with the term. It is therefore recommended that the term be disregarded, and instead broken down into other terms such as: Grief tourism, Social-history tourism, Entertainment-based dark tourism and Supernatural tourism It is hoped that the findings form this study, will encourage dark tourism businesses to consider their ethos and ethical consideration in addressing social responsibility. Furthermore, the study may encourage further academic study into dark tourism, as, although the term is widely researched, it is rarely applied into the practical industry of tourism. In order to gain a deeper understanding of the issue, a much wider study is advised, in order to analyse darker destinations and their approach to ethics.
An investigation into how Edinburgh Travel Agents, are remaining competitive in a fast changing; technically driven market.
(Queen Margaret University, 2016)
The aim of this research is to investigate how Edinburgh Travel Agents are remaining competitive in a fast changing; technically driven market. There is a gap in the research, due to the limited amount of literature on travel agent's perception's in relation to the future of high street travel agents. With the current market becoming more technically driven it is important to see how travel agents are remaining successful, given that recent figures show high street travel agents are diminishing. The primary research was collected by interviewing 10 high street travel agents around Edinburgh. Independent, specialised and multi-chain travel agents were interviewed in order to gain the most representative data possible. Semi-structured interviews were chosen as it allowed themes to emerge which the researcher may not have accounted for, as well as gaining in-depth information regarding the research question. The findings were then coded and analysed. Two travel agents interviewed, stated how their companies do not use online methods, therefore, showing that they are managing to stay competitive in a technically driven market. Furthermore, they are expanding, suggesting that there is still a demand for high street travel agents. In addition, all bar one of the respondents said that they would choose to go to a high street travel agent rather than using online methods. One of the main outcomes from this study is that high street travel agents are still seen as popular and in demand by consumers. They continue to be vital in the hospitality and tourism industry, despite the advancing technically driven market.
An investigation into innovation measurement and its impact on customer satisfaction and performance of visitor attractions, a case study of Rosslyn Chapel.
(Queen Margaret University, 2017)
This research project aims to analyse the measurement of innovation and its impact on customer satisfaction and overall performance of visitor attractions with a specific case study of Rosslyn Chapel. Three objectives were established to guide primary and secondary research and achieve the aim of the dissertation, these are: to analyse different types of innovation in tourism; to examine different ways of innovation measurement; and to investigate whether the innovation has a positive impact on performance of visitor attractions. A mixed methods approach enabled to gain an in-depth understanding of innovation in Rosslyn Chapel. Two semi-structured interviews were carried out with employees of the chapel. The total number of 40 questionnaires was conducted with customers of Rosslyn Chapel. Collecting data from both employees and customers helped to analyse innovation from both perspectives to gain more comprehensive results. Main findings corroborated the earlier studies about the positive impact of innovation in visitor attractions on customer satisfaction. The findings showed that there is a positive correlation between innovation and customer satisfaction in Rosslyn Chapel. However, positive correlation between innovation and overall performance of the chapel was only estimated because further analysis of annual reports is needed to provide exact results. Both recommendations on further improvement of the visitor centre in Rosslyn Chapel and future research in this field were provided.
An investigation into student food choice.
(Queen Margaret University, 2017)
This dissertation will explore student food choice, investigate the main influences on students' decision-making, and analyse the connection between student eating habits and their programme of study. There has been much literature surrounding food choice and consumers, but very little research has been conducted focusing on students and their main influences along with the impact that their university degree could have on their food choice. In order to achieve the set objectives, this research adopts a mixed method approach which uses both a focus group, followed by an online survey which was derived from the results of the focus group. Key findings from this research include: the finding that a large number of students eat out and eat take-away food frequently; the most important influence on student food choice is taste, while there was a large proportion of the sample that noted the importance of social media; and the impact of university degree programme was inconclusive when broken down into International Hospitality and Tourism Management (IHTM) students, where an even split between the students meant that the objective could not be conclusively proved that an IHTM degree programme had an impact on food choice, in comparison with the general results which found conclusively that there was little impact on food choice from degree programme.
An investigation into the experiences of volunteer tourists in Kenya
(Queen Margaret University, 2016)
The aim of this dissertation is to investigate the experience of the volunteer tourists, how they perceived their relationship with the community and the company as well as their thoughts on the use of their time and money, and how they saw changes as a result of their contributions. The paper seeks to understand the concept of volunteer tourism seen from the volunteers' point of view. The primary research was conducted focusing on the experiences and perceptions of the volunteers. The study used a qualitative research method and conducted semi-structured interviews either over Skype or in person. The collected data was then manually coded through a thematic analysis for further research and discussion. The results indicate that as a whole, the volunteers had positive experiences in regards to relationships with both community and company. Much of the literature stresses the importance of this and the findings show that actual experiences contribute towards positive relationships. The opinions were more diverse in terms of use of funds and time as well as the impacts they saw. An explanation of the findings was provided to create an understanding of them. The most surprising theme that emerged from the research was the effect choices made by the company had on the perceived impression of the locals towards the volunteers. The volunteers felt stereotypes were enhanced and this was one of the biggest challenges they faced during their projects. It is hoped that the findings from this study will provide a wider understanding of the individuals' situation in volunteer tourism. Furthermore, this study may provide encouragement for similar studies to be conducted in order to gain a deeper understanding of the volunteers' experience across the world.
An investigation into the impacts of reintroducing species to Scotland, with a focus on those which could affect the Scottish tourism industry.
(Queen Margaret University, 2016)
Aims & Objectives: The aim of this investigation is to explore the impacts that reintroducing species could have; focusing especially on those which could affect the Scottish tourism industry. Therefore, the objectives of this investigation are; to investigate the possible economic, ecological and social impacts that reintroducing species could have on Scotland, to ascertain the feeling of the general public and the organisations involved towards reintroducing species to Scotland and to discover whether alternate reintroduction options are more feasible. Methodology: This research will be qualitative in nature as it will be building theory on the topic of reintroductions. The data collection method chosen for this investigation is semi-structured interviews, with these interviews carried out with nine participants; five individuals with an interest in the reintroduction of species and four members from organisations which could either be affected by the reintroduction of species or are involved in conservation in the Scottish countryside. The findings were then transcribed, coded and analysed by the researcher. Results & Discussion: There are a number of impacts which can occur from the reintroduction of species, with the extent of these varying depending on the type of species reintroduced. In relation to impacts on the tourism industry, there are a number of positive impacts including; economic opportunities, strengthening Scotland's image of natural beauty and the dispersion of tourists around Scotland, helping to spread economic benefits around the country. On the other hand, negative impacts may also occur, including; restrictions on movement and the issue of fear preventing visitors from travelling to the reintroduced area. Conclusion: The findings from this investigation could be beneficial for organisations involved in the reintroduction of species in helping to understand the potential impacts this could have on the tourism industry of Scotland. This is of significant importance due to the importance of the tourism industry to Scotland's economy
An investigation into the impacts outsourcing has on job satisfaction within the Splendid Hospitality Group in Edinburgh.
(Queen Margaret University, 2016)
The aim of this dissertation is to investigate why the Splendid Hospitality Group (SHG) has introduced outsourcing to their two hotels in Edinburgh and to identify what effects outsourcing is having on the job satisfaction of both insourced and outsourced employees as well as managers. The paper also seeks to gain a full perspective of the differing employee attitudes towards the outsourcing strategy. Firstly, secondary research was carried out in order to define the term "outsourcing" and to recognize the pros and cons that the outsourcing strategy can have on an organisation and especially, the hotel industry. Following this, primary research was conducted which focused on the experiences and opinions from both insourced and outsourced employees as well as managers in regards to outsourcing within the Splendid Hospitality Group. A qualitative research method was used where six semi-structured, face-to-face interviews were conducted which involved two insourced employees, two outsourced employees as well as two managers of the Splendid Hospitality Group. The data was later transcribed from recordings which were then manually coded where the researcher identified main themes. The themes included the reason to outsource, job performance, conflict between insourced and outsourced employees and the benefits of outsourcing. Moreover, the data was critically discussed which gave an insight into how outsourcing is affecting job satisfaction and the impact this has on a hotel as an organisation within a competitive market. Interestingly, all but one of the interviewees agreed that outsourcing only impacts negatively on a hotel which has resulted in these participants experiencing challenges such as poor job performance and communication barriers between departments. Moreover, both outsourced employees confirmed feelings of dissatisfaction within their employment which further added to the poor performance of the SHG hotels. Therefore, a set of recommendations were applied where the Splendid Hospitality Group can continue using the outsourcing strategy in a way that will allow job satisfaction amongst employees in order to prevent danger to the organisation's reputation.
An investigation into the influence of dog ownership on consumer behaviour and motivations towards travel.
(Queen Margaret University, 2016)
This research project investigates the extent of the influence that dog ownership has on owner's behaviours and motivations within the leisure and tourism industry whilst assessing the overall levels of demand and satisfaction for dog-friendly establishments within the UK. This cross-sectional study has followed the interpretivist and constructionist theories collecting qualitative primary data, through semi-structured interviews and diary methods, from a convenience sample of both industry experts and dog-owners. The foundation of this project is based on the human-dog relationship which is explored in depth and as a result the influence this has upon their owner's leisure and tourism activities. The results of this study suggest that the significance of the relationship between owners and their dogs has resulted in a huge increase in demand for dog-friendly tourism within the UK as owners want to include their companion animals in their travel planning and indeed leisure and tourism related activities. Despite there being a huge demand for dog-friendly facilities, it is evident that the tourism industry needs to be doing more to provide for this market segment in terms of satisfaction, whilst minimising the constraints involved when travelling with dogs. Research findings demonstrated that a greater choice of dog-friendly establishments as well as facilities/services and appropriate measures are required in order to further develop dog-friendly tourism. Such findings within this study have contributed towards dog-owners expectations and has identified ways in which the industry can improve the quality of their facilities and services to better accommodate dog-friendly tourism, by bridging the gap between the consumers demand and the tourism industries supply of dog-friendly products. Recommendations include the development of a dog-friendly Quality Assurance measure to improve the information available to dog owners, meet and exceed expectations and improve the quality of the services provided. This study also provides valuable research on a widely understudied topic by creating increased awareness of this innovative niche market both in academia and within the tourism industry, which this study demonstrates has the potential to grow significantly in the future.
An investigation into the management strategies within historic tourism sites in Edinburgh and the Scottish Borders. Conservation versus Tourism Experience
(Queen Margaret University, 2015)
Conservation and visitor experience are extremely important for a historic tourism attractions sustainability. Conservation efforts must be made in order to maintain the buildings, in order to ensure that future generation will be able to enjoy them. From an economic perspective however, the attractions heavily rely on tourism as a source of funding. This therefore means it is essential to ensure that visitors have a good experience within the site. This causes many issues within the management strategies, as one aspect can be seen to directly impact another. The aim of the study stems from this complexity. "To investigate the management strategies needed within Historic Tourism sites to facilitate conservation practices and maintain visitor experience." The method of collecting data used within this study is qualitative research. Semi- structured interviews were carried out with managers from sites within the Scottish Borders and Edinburgh. This allowed the researcher to gain an in depth understanding of the problems faced by managers whilst trying to manage the site. The investigation has highlighted the difficulties faced by managers when trying to maintain conservation efforts, as well as providing a great experience for visitors. The research has established that it is extremely fine balance between both aspects, as both heavily rely on the other with regards to sustainability. It has been expressed that although tourism contributes to the damage of these buildings, the attractions rely on tourism as the primary source of funding for maintaining the building, as well as financing any conservation projects. The study has highlighted that visitor experience is affected by conservation efforts within these sites, however, when the visitors have gained an understanding of the importance of the conservation carried out, visitor satisfaction is less likely to be affected.
An Investigation into Why Independent Restaurants in Edinburgh use Local Produce.
(Queen Margaret University, 2017)
The research carried out in this study investigates why independent restaurants based in Edinburgh use local produce. While there are a number of studies based around the connection between local food and hospitality businesses, there are few which refer to small scale and independent restaurants, and none which focus solely on Edinburgh, Scotland. 7 semi-structured interviews took place with individuals who were the owner and/or head chef of independent restaurants who use local produce. This method was chosen due to the nature of the research and the busy schedules of the participants. Thematic Analysis was used to identify emerging themes from the primary data gathered during the interview process. These results found that there were a number of challenges and advantages related to using local produce. The results also found that participants had mixed views on the importance of sustainability, that participants felt local produce does contribute to tourism and they had a number of methods in place to make tourists and customers aware of their usage of local produce, and lastly that The Slow Food Movement, while influential to some, was viewed as problematic to others. Recommendations for further research would be to gather data from a larger sample and to conduct research in other cities across Scotland in order to create a comparison of results based on location.
An investigation on how social media influences 18 to 30 year olds in Edinburgh when planning their holiday. Other thesis, Queen Margaret University.
(Queen Margaret University, 2017)
The use of social media within 18 to 30 year olds, also known as Generation Y, have shown to have increased from the last decade. With over half of the UK's population visits social networking sites frequently (eMarketer,2016). This growth has influenced purchasing power within the consumer decision process. A total of 76% respondents use social media as a part of holiday research. Overall, 18% strongly believe that social media plays an influential role within their holiday planning. The main aim of this study was to investigate the influences of social media within 18 to 30 year olds in Edinburgh when holiday planning. The research will illustrate the use of social media within holiday planning, the consumer decision process and the level of trust within social media websites. For this research, a quantitative method was adopted and an online survey was created. 22 questions were asked, and in return, 100 responses were gathered to support the study and its findings. All the respondents were between the ages of 18 to 30 years old and are currently living in Edinburgh. The results of this research were linked to the literature review from chapter 2 and the findings were discussed further in chapter 4. The final chapter will conclude the research and recommendations will be developed for future studies.
“An Analysis of the Factors Affecting Employee Retention and Employee Turnover in the British Hospitality Industry”
(2018)
Purpose The purpose of this dissertation is to investigate retention strategies that should be implemented in the hospitality industry to improve the high levels of turnover. The main aim of this study is to analyse the factors affecting employee retention and employee turnover in the British hospitality industry, specifically focusing on nine key themes: compensation and remuneration;; reward and recognition;; opportunity for growth;; participation in decision making;; work-life balance;; good work environment;; training and development;; job security and effective management. During this study, it discovers whether the use of these specific factors are successful in terms of enhancing retention and if the perceptions of each individual vary. Furthermore, understanding how each factor is valued and whether or not intrinsic and extrinsic factors are preferred. Design/Approach A literature review was conducted through the use of secondary research which provides a deeper understanding of the literature existing on this chosen topic. The study was directed in the form of a survey, with data being gathered on a social media platform following a quantitative approach. A total of 200 hospitality employees participated in the survey which captured employees’ perceptions on the factors that attract employees to stay in an organisation and what factors led to dissatisfaction. Findings The research reveals that all factors do significantly impact employee retention in some way, shape or form. This was evident as each factor was considered important which demonstrates the significance of these factors to different individuals and their preferences as employees. However, one significant finding presented was that intrinsic factors motivate, retain and enhance job satisfaction considerably more than extrinsic, beside remuneration for basic needs. Evidence suggests that ‘work-life balance’ and ‘relationships with co-workers’ were among the most important factors for retaining employees and the most significant cause of dissatisfaction was when employees felt their hard work was not recognised by management. This highlights the importance of implementing intrinsic factors in the work place and emphasises the significance of understanding the relationship that extrinsic and intrinsic motivators have over the increase in retention and reduction of turnover. Research Limitations/Implications Recommendations for the hospitality industry are suggested in relation to retention and how employee turnover can be prevented. Furthermore, to improve validity of this investigation, it is recommended to conduct further research focusing on a larger data sample. Validity may also be increased by conducting a mixed method approach, whereby interviews with managers were presented in order to gain a deeper perception of retention and turnover.
An analysis of the potential impacts of Brexit on the Hospitality Industry in Edinburgh and its EU labour market; an investigation of perceptions of Human Resource managers’
(2018)
This research aim is to analyse the potential impacts of Brexit on the Hospitality industry (HI) in Edinburgh and its EU labour market; an investigation of perceptions of HR managers” This study begins with a chapter based on the review of the literature where the researcher follows the two objectives of this research in order to achieve secondary research approach. Those objectives are: • Objective 1: To provide an overview of the current political situation within the EU with specific reference to EU migration. • Objective 2: To investigate the nature and significance of the EU labour market in the UK and Hospitality industry. This study follows a qualitative research method using semi-structured face-to-face interviews which enabled the researcher to obtain data from a non-probability convenient sample based on seven Human Resource (HR) managers from different hospitality businesses across Edinburgh. The data has then been transcribed and analysed in order to answer the research question and achieve the primary data objectives which are: • Objective 3: To investigate the perceptions of the HR management from Edinburgh’s HI on the potential impact of Brexit on the EU labour market. • Objective 4: To investigate the potential threats of Brexit together with planned strategies of HR managers regarding the hospitality labour market post-Brexit. Thereafter the data obtained from primary research has been reflected and compared with the secondary data findings. Results and key findings: The key findings showcase that the high amount of EU citizens is highly required by the hospitality industry (HI) in UK. With the upcoming Brexit and current low levels of unemployment and significant shortage of skilled staff, HI across the UK and Edinburgh is forced to introduce steps to manage the potential issues. It has been identified that one of the biggest issues and threats identified by the respondents is the alarming future forecast for a significant deficit of workforce caused by lack of EU nationals and the potential closure of single market which currently allows the free movement of services, goods and people. In order to deal with this situation some respondents are already introducing steps and strategies such as promotion of various scholarships and apprenticeships to young people in schools and colleagues, to attract young workforce to the industry straight after leaving school. However, on the other hand, some respondents feel that due to the high level of uncertainty, the best option is to continue their businesses as usual and wait until the decision about Brexit and its future progress is made. It is suggested by BHA (2017) that an analysis of the potential impacts of Brexit will be necessary to identify the weight of it and to appropriately manage future strategies. Whether this impact is going to have predominantly negative or positive effects is still questionable due to the level of uncertainty caused by the long lasting process however, the majority of participants within this study are sceptical about it.
Brexit and staff motivation: What challenges are faced by managers in motivating EU staff during changing circumstances as a result of the Brexit vote? An exploratory case study of Margiotta Catering and Margiotta Ltd.
(2018)
In June 2016 Britain decided to leave European Union (EU). One of the key arguments of the Leave campaign was that Brexit would allow more control over the flow of immigration, especially from the EU. The result of Brexit vote had an unsettling and upsetting impact on EU nationals and had generated high levels of concern and insecurity. Moreover, it contributed to them feel less welcomed and valued in the UK after the vote as well as developed a need to be assured by their employers that they want them to stay. Consequently, all these factors led to EU staff feeling demotivated, insecure and distressed which in turn brings new challenges for managers with regards to motivating their EU workforce. This exploratory research case study explored the challenges faced by managers in Margiotta Catering and Margiotta Limited in motivating their EU staff during changing circumstances as a result of the Brexit vote. A qualitative approach was implemented in the form of ten in-depth semi-structured interviews (four from British managers and six from EU employees from general assistant to supervisory positions) in order to gain an insight into work motivation during the uncertain times of Brexit from both managerial and employee perspectives. The findings of this study suggested that Brexit is negatively affecting the majority of the participants. The main EU employees’ motivators to stay in the UK despite the uncertain situation caused by Brexit are money, job security and interpersonal relations. Additionally, employees had some criticism regarding managers meeting their motivational needs. Despite feeling valued at work, half of the participants claimed that they lack in appreciation, support and understanding from their managers during the difficult times of Brexit.