Events Tourism: A Potential to Build a Tourist Destination Branding: the Case of Cultural Events in Egypt
Dalia
Amara
author
text
article
2017
eng
Cultural events of different types are part of the attraction of a destination and have become an increasingly significant component of destination branding. Many destinations throughout the world have developed events portfolios as a strategic initiative to attract tourists and to reinforce their brand. This implies the need to evaluate the contribution of an event not just in terms of the direct financial contribution that it generates but also in terms of its consistency with the destination brand values. The study aims to analyze and interpret the expectations and the potential impact of cultural events on destination branding, highlighting the importance of achieving a good ‘nation brand’, which became a valuable asset for any tourist destination. The paper suggested that cultural events are the key tourism marketing tool and that they present an opportunity for destinations marketers to help position their destination amongst its competitors. A field survey based on qualitative approach was conducted through interviews with the industry key stakeholders, in addition to the observational descriptive research, investigating the interaction of both cultural events and destination branding attributes on tourists’ intention to visit the destination. The study introduces the contribution and the effects of selected examples of ‘cultural events’; El-Moez street festival and Abu Simbel Sun festival. These events were selected according to latest tourist online reviews, which are so identified with the spirit or ethos of the place or the destination, gaining widespread recognition, enhancing awareness, and thus having a potential to be particularly effective in promoting, regenerating and branding Egypt as a tourist destination.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
1
12
https://ijhth.journals.ekb.eg/article_30197_78b45eebb9a5c33639cedb1994ab725e.pdf
dx.doi.org/10.21608/ijhth.2017.30197
Medical Tourism as a New Form of Niche Tourism in Egypt
Dalia
Zaki
author
text
article
2017
eng
Medical Tourism is an occasion where people who live in one country travel to another country to receive medical treatment, dental or surgical care. It is a growing new niche market in developing countries, where they can expand tourism products and maximize revenues. Recently, Egypt has emerged as a new medical destination through the innovation ‘Tour n' Cure’, which motivates patients of Hepatitis ‘C’ to visit Egypt to receive affordable medical tourism packages. The study primary aim is to examine the contemporary growth of ‘medical tourism’, where medical treatment is deliberately associated with tourism. Moreover, the research explored international tourists’ perception of medical tourism in Egypt. A questionnaire survey was conducted among a random sample drawn from tourists who used medical services in Egypt. The findings indicated that most of the tourists who visited Egypt for medical purpose were from Arab and Muslim countries, where they receive high quality medical services at international standards medical facilities at affordable prices, while staying in a first class accommodation and enjoying Egypt tourists’ attractions.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
13
27
https://ijhth.journals.ekb.eg/article_30198_c209ba14bfc268d91143b3bf613afae6.pdf
dx.doi.org/10.21608/ijhth.2017.30198
Studying Balloon Activity in Luxor
Salama
Ammar
author
text
article
2017
eng
Balloon activity in Luxor is an important part of recreational tourism that tourists practice enjoying the charm of nature, warmness of winter, and observing the monuments of the ancient city from above. It is also an adventurous activity. Therefore, the current study attempts to investigate its recreational aspects and evaluate the satisfaction level of tourists and measures of security and safety. It adopted the quantitative analysis through interviewing 30 tourists took this trip. After analyzing the data, the study concluded that in spite of all factors of balloon activity success in Luxor, it does not hold an appropriate position. In addition, security and safety measures aren’t good enough. Hence, the study recommended focusing on the diversity of recreational activities during this trip, resolving the frequent breakdowns, affording efficient staff, and no keeping prices reasonable among the competitive companies.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
28
34
https://ijhth.journals.ekb.eg/article_30199_7abc630226873c1e62fc9627c0c69fcc.pdf
dx.doi.org/10.21608/ijhth.2017.30199
Evaluating the Implementation of Strategic Management Practices in Egyptian Five-Star Hotels: An Exploratory Study
Osman
El-Said
author
Mohammed
ElMakkawy
author
text
article
2017
eng
Proceeding from the challenges and the fierce global competition that have emerged in today’s business environment especially in the hotel industry, it was bound to shed light on the subject of strategic management that can be perceived as an issue of great importance for the management of profit and non-profit organizations equally. On the other side, five-star hotels play crucial role in supporting the tourism industry and the investment in Egypt. Therefore, current study aimed at exploring the scope of application of strategic management practices in five-star hotels in Egypt. Simple random sampling technique was employed to select the sample from the target population and accordingly 48 five-star hotels were surveyed from Sharm El- Sheikh, Cairo and Hurghada cities. The results of the study showed that most of the five-star hotels in Egypt apply the principles of strategic management in its different stages. The results also showed that external barriers have the greatest negative impact on the implementation process, in contrast to internal barriers that have limited impact. The results also showed that most of the strategic management tools are applied in surveyed hotels. Finally, the results have proved that hotel chains are more in line with strategic management principles and more widely used for strategic management tools than independent hotels.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
35
56
https://ijhth.journals.ekb.eg/article_30200_64f46f8e6f394964d5f427f9b06e5eac.pdf
dx.doi.org/10.21608/ijhth.2017.30200
Food Waste in Three-Star Hotels in Egypt: Quantification and Potential for Reduction
Mahmoud
Abou Kamar
author
text
article
2017
eng
Food waste, by its very nature, is extremely inefficient. It represents a missed opportunity to mitigate environmental and economic impacts throughout the food supply chain. A few scholarly publications have focused on measuring and monitoring the volume of food waste generated in the Egyptian hotels, although this information is valuable for planning and for setting benchmarks to compare the performance of one hotel against another, or of one hotel through a timeframe. Therefore, this study took the quantitative approach to identify the quantity, source points and causes of food waste in three-star hotels in Egypt. Besides, the study aimed to examine the status of food waste prevention activities currently adopted by the investigated hotels. Data have been collected through the direct weighing method using the tracking sheet approach to get certain descriptive data from three-star hotels about the quantity, type, and origin of food waste. Additionally, semi-structured interviews were conducted with hotels' executives to explore food waste prevention activities followed by the investigated hotels. The average food waste per hotel was estimated to be around (192.1) kg/day. The service/buffet stage had the biggest problem with food waste, which accounted for an estimated (48%) of all food waste produced in the investigated hotels. The majority (83%) of food waste at this stage was estimated to be avoidable food waste. These apparently high waste values were attributed to factors such as poor planning, types of food being served, facilities and technical constraints, eating behavior of customers, and lack of top management and employee support. Finally, intervention strategies were proposed based on the previous findings.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
57
78
https://ijhth.journals.ekb.eg/article_30201_2e6716cd53283586551750b838107cb3.pdf
dx.doi.org/10.21608/ijhth.2017.30201
Toward Applying Virtual Reality Technique as a Promotional Tool in Tourism and Hospitality Services in Egypt
Salama
Mohamed
author
Wael
Abd EL Naby
author
text
article
2017
eng
The current study aimed at activating the Virtual reality technique at tourism and hospitality industry in Egypt. Virtual reality application is one of the recent trends at tourism field in many countries. For example, the United Arab Emirates in November 2016 used virtual reality technique in marketing the tourism and hospitality services across the world. Also, the current study aimed at adopting the technique of virtual reality and its role in the activating international tourism movement. The study used the analytical perspective method. The questionnaire was used as the study tool to be applied on the study sample which consisted of the managers of tourism and hospitality services marketing at the hotels sectors, travels agents in Luxor and a random sample of tourists in Luxor. The study showed the absence of complete understanding and awareness, of virtual reality concept and its application at tourism and hospitality industry for managers of hotels and touristic companies, besides to the confusion between the concepts of virtual reality and e-marketing. Additionally, there is no a weakness and shortage of the provision and availability of virtual reality environment component and its tools in case of touristic collapse and the limited use of virtual reality due to its high cost. The study set a number of recommendations, most important of which is activating the cooperation at the field of hospitality and tourism represented by the Ministry of Tourism besides other ministries and authorities, e.g. Ministries of Communication, environment, and investment.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
79
97
https://ijhth.journals.ekb.eg/article_30202_a982dfd9d382207dbe1a646a02dace6c.pdf
dx.doi.org/10.21608/ijhth.2017.30202
Evaluating Food and Beverage Courses in Higher Private Tourism and Hotels Institutes in Alexandria: Professionals’ Perception
Youssef
Agwa
author
Wael
Aziz
author
Gamal
Khalifa
author
text
article
2017
eng
The evaluation of Food and beverage courses is an important in the hospitality education since almost every hospitality program offers at least one course in food and beverage management that provides a kitchen and dining room type environment. Thus this study aimed to assess the perception of professionals’ on the food and beverage courses relating issues in higher private tourism and hotels institutes in Alexandria, Egypt. A purposive sample of 50 F& B professionals (25 from Kitchen and 25 from food service) were interviewed using structured interview. Data obtained were analyzed qualitatively using thematic approach. The findings exposed that there is a variation among the professionals with regard to their level of professionalism and academic qualifications. While some of them have the required skills and professionalism which are enough and meet the requirements, other believed that there is more need for teaching staff to be trained and developed.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
98
110
https://ijhth.journals.ekb.eg/article_30203_f7f2d30c4c6c16ad4df506fd5572bef6.pdf
dx.doi.org/10.21608/ijhth.2017.30203
Evaluating of Food and Beverage Courses in Higher Private Tourism and Hotels Institutes in Alexandria: The Students’ Perspective
Youssef
Agwa
author
Wael
Aziz
author
Gamal
Khalifa
author
text
article
2017
eng
Aim: This study aimed to assess the students' perception on the food and beverage (F&B) courses in the higher private tourism and hotels institutes in Alexandria. Methodology: This quantitative study was specifically, applied into four high institutes of tourism and hotels located in Alexandria, where 484 questionnaire forms were distributed among the second year students. Data obtained were statistically analysed using SPSS. A one-way ANOVA between subjects was used to compare the effect of the institutes on the different aspects of the evaluation of F&B courses.Findings: There is a significant effect of the institutes policy on the aspects of F&B evaluation process at the p
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
111
122
https://ijhth.journals.ekb.eg/article_30204_8b4eaaa20dd573dc409a9a017bf4bfa7.pdf
dx.doi.org/10.21608/ijhth.2017.30204
Evaluating the Service Quality of Egypt National Railways from Tourists Perspective
Nehal
Eltayeb
author
text
article
2017
eng
Transportation has been an integral part of the tourism industry as it links tourists with various touristic attractions. Tourism expands more when there are better transportation systems. The purpose of this study is to evaluate the quality of the service provided by Egypt national railways to domestic tourists in railways going from Cairo to Luxor, and present recommendations accompanied by suggested implications to achieve more improvement in the area of service quality. A questionnaire was distributed to a sample of 423 domestic tourists who have traveled on trains from Cairo to Luxor. The Quantitative method and deductive approach were employed in this research to find out the answers for the research questions and achieve its objectives. Findings indicated that most of the services provided in station facilities, train facilities and over night train accommodation were not satisfactory and were inconvenient. The study recommended that in order to enhance the quality of service they should include improvements in reservation, station improvements, reliability and punctuality, customer service, cleanliness, catering and communication facility.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
123
134
https://ijhth.journals.ekb.eg/article_30205_19a99a4c91efe315fad216a301ba6d26.pdf
dx.doi.org/10.21608/ijhth.2017.30205
Effectiveness of EHRM on the Organizations’ Performance Applied to Egyptian Tourism Authority
Islam
Ali
author
text
article
2017
eng
This Paper aims to investigate the effectiveness of Electronic human resources management on the employees’ performance at Egyptian tourism Authority in Cairo through measuring electronic infrastructure availability suitable for human resources and also measuring the level of Human resource systems Quality. To achieve that we have depended on the t analytical descriptive approach which include data collection through questionnaires have been distributed on a sample of employees at Egyptian tourism Authority in Cairo. It have been analyzed by SPSS program. The results have showed that the electronic infrastructure are moderate, as well as the quality of human resources systems are low.the study recommends importance of developing the infrastructure of devices and networks which necessary for the implementation of electronic management of human resources in the tourism sector and work on creating an electronic archive that documents all the files of the Department of Human Resources which called electronic archiving, and the need to increase the use of electronic models to manage the employees to benefit from its benefits.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
125
142
https://ijhth.journals.ekb.eg/article_30206_8596b3bdf3571ccac2f3a73774b613fe.pdf
dx.doi.org/10.21608/ijhth.2017.30206
Critical Analysis and Current Challenges Facing HRIS Adoption in Arab Countries - the Case of Saudi Arabia
Abdulrahman
Alhazemi
author
text
article
2017
eng
Human Resource Management (HRM) system has become a necessity in the changing business technology services to meet global competition. The organisations around the world are increasingly adopting Human Resource Information System (HRIS) to gather deeper insights into the nature and performance of their human resources as well as to identify the various different means to develop the quality of these resources. Moreover, HR is especially important in a knowledge-based Information Technology (IT). Information technology has permeated through a number of different fields of management during the recent years. Human resources management is once such field that has benefited immensely from the development in computing power and Internet capabilities. The centralised HR departments in multinational organisations attempt to monitor the performance of employees across geographical borders using scientific measures and also attempt to provide services to employees around the world using centralised systems, which help to standardise the HR practices and to reduce the costs associated with maintaining multiple HR departments. Human Resources Information Systems (HRIS) help to accomplish these seemingly difficult tasks of centralised HR department in an easier manner. The growing importance of HRIS is due to the recognition of HR practitioners that IT and IS should be a part of HR functions mainly to develop better HR programmes. Even though HRIS has been touted as a major development in the area of HRM, it is noted that there are some very important issues associated with the decision-making with respect to HRIS and the implementation of the system. Even though a number of researchers have focussed on the issues and problems faced by the organisations, it is noted that very few researchers have studied the special problems faced by developing organisations. HRIS, which was used originally by very large multinational companies, has now been adopted even by smaller organisation as it provides the benefits of scientific management of human resources. This research attempts to study the various issues faced by the organisations in Arab countries . It also attempts to ascertain if the issues faced are different for small and large organisations. Primary research methodology is adopted to accomplish these objectives. Accordingly, a detailed process of data collection is undertaken to collect data from a range of participants who represented different organisations engaged in one of the four different kinds of businesses – IT, trading, manufacturing and services. It is noted that the problems faced by small organisations are quite different from those faced by the large organisations. Following conclusions are made on the basis of the data analysis.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
143
164
https://ijhth.journals.ekb.eg/article_30207_c04674ec70d1d3a805b422a8943e802a.pdf
dx.doi.org/10.21608/ijhth.2017.30207
Beating Tambourine in Social and Religious Occasions Till the End of Greco-Roman Period
Abdallah
Diab
author
text
article
2017
eng
Tambourine was a favorite musical instrument, known in ancient Egypt since the Old Kingdom and still used till now. This study deals with various terminologies of tambourine in the Egyptian language, and the two kinds of tambourine both circular and rectangular which played on sacred and festive occasion, and by professional musician and ordinary people. This paper traces using tambourine by men, women alike since the Old Kingdom. Highlighting also the meaning behind this act of joy, pleasure and appease, and the role of gods/goddesses with certain emphasize on Bes, as the most Egyptian god represented beating tambourine, and both Hathor and Anubis.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
165
181
https://ijhth.journals.ekb.eg/article_30208_c91be3b858fbffb657de51a00b814244.pdf
dx.doi.org/10.21608/ijhth.2017.30208
The Evaluation of DEMEC Training Program Effectiveness by Using The eQvet-us Model
Sally
Khalil
author
text
article
2017
eng
Evaluation of training effectiveness signifies measuring the improvement in the participant's knowledge, skill and behavior within the organization as a result of the acquired training experience. This measurement helps to match the training design and implementation cost with the associated benefits. Thus, it indicates whether the program has been able to deliver its intended goals and objectives. The purpose of this paper is to evaluate the effectiveness of 'The Development of Ecotourism in the Middle East Countries' (DEMEC) training program using the eQvet-us Model. Both objectives and evaluations levels of the model are implemented following the Plan-Do-Check-Act cycle (PDCA) in opposite senses. Results expose the training program effectiveness in both levels and in each phase of the PDCA cycle. In the objectives level, the effectiveness of the program building and the alignment between outcomes and contents, performance, knowledge, and motivation are analyzed. In the evaluations level, training impact on participants' reaction, learning, behavior, and results are investigated including: knowledge, skills, and behaviors of ex-participants; training impact on career promotion of ex-participants; training impact on knowledge, skills, and attitudes transfer to fellow colleagues at work; training impact on relationships with local people; and networking with other ex-participants. Finally, this paper sets recommendations to improve the effectiveness of DEMEC training program.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
182
198
https://ijhth.journals.ekb.eg/article_30209_631be90f52e07e498f232a485932c2e3.pdf
dx.doi.org/10.21608/ijhth.2017.30209
Assessing Therapeutic Tourism and Hotels Marketing Using the Video-Sharing Websites in Egypt
Hanaa
Fayed
author
Mohammed
Farrag
author
Karam
Zaki
author
text
article
2017
eng
Social media is considered new potential wave in the online business marketing. Tourism and hospitality marketers are beginning to drive the use of social media as a new tool in their marketing plan to stretch out to customers. YouTube is a popular video-sharing site and considered one of the most important social media sites that can be used in tourism and hotels marketing to keep up with incremental changes in the information technology applications. This paper aimed to explore the advantages of using YouTube in tourism marketing in general and therapeutic tourism and hotels in particular based in Egypt. The research problem is that there is no any governmental YouTube Channel in Egypt to market the therapeutic tourism and hotels.Two phases of data collection methods were employed in this research: first, using the online content analysis of the available YouTube videos and channels; second, using questionnaire strategy targeted the Egyptian experts in the marketing field.The research implications that can be inferred from this research are twofold: first, this paper highlighted a new social media tool in E-marketing using YouTube for academics; second, it will help practitioners to depend on the developed strategy to use YouTube in marketing the Egyptian therapeutic tourism and hotels. Finally, this study recommends the need for further research to develop a conceptual framework using a mixed methods research to widen the roles for which social media can be utilized for the Egyptian marketers.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
199
212
https://ijhth.journals.ekb.eg/article_30210_29d0a3ab28ab69eee64c766de0be0249.pdf
dx.doi.org/10.21608/ijhth.2017.30210
Assessing the Procedures Followed to Avoid the Risk of Food Allergies in the Food and Beverage Sector within Lodging Establishments: The Case of Red Sea Governorate
Mostafa
Abd El-Fattah
author
Mohamed
Saleh
author
text
article
2017
eng
A food allergy can be explained as an immune system response to a food that the body mistakenly believes is harmful. Once the immune system decides that a particular food is harmful, it creates specific reactions to fight it. The next time the individual eats that food, the immune system releases massive amounts of chemicals, including histamine, in order to protect the body. These chemicals trigger a cascade of allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, and cardiovascular system and reactions can be deadly (The Food Allergy & Anaphylaxis Network, 2010). Several studies illustrated that many of the hotels suffer of the problem or risks that occurring, including the symptoms of allergies to some of the guests so there are many of the actions taken by hotels to avoid this allergies, hence the importance of this research, which is based on the assessing the procedures followed to avoid the risk of food allergies in the food and beverage sector within lodging establishments of Red Sea Governorate, in order to access the best recommendations and suggestions that could contribute to the control of this type of risk so as to ensure the safety of the guests, as well as to avoid the problems that occur for hotels and the hospitality industry in general. In order to reach these goals has been to take advantage of using the two research tools, first Personal interviews with the number of executive chef and food and beverage managers, secondly designed model of personal observations check list that help to evaluate the procedures that already taken inside the hotel in order to control food allergies risk. Finally, it is worth mentioning that due to many obstacles, including difficult access to all Red Sea Governorate hotels destination in addition to the elements of time and cost therefore, the investigated hotels are limited to some of three, four and five star hotels in Red Sea Governorate destination (Hurghada, Quseir and Marsa Alam).
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
213
227
https://ijhth.journals.ekb.eg/article_30211_c246251d96797c91a22cb929c5d94cf3.pdf
dx.doi.org/10.21608/ijhth.2017.30211
How Do Small Hotels Handle E-Complaints in Egypt?
Hesham
Saad
author
Karam
Zaki
author
text
article
2017
eng
This research aimed to assess the strategies implemented by small-sized hotels to handle e-complaints via website and TripAdvisor as a social media platform and to identify the most common reasons for online customers' complaints. To achieve research objectives, data were collected using a mix of quantitative and qualitative approaches. First, an online survey targeted 150 customers who had made e-complaints in the last year. Second, content analysis of 198 collected complaints from the hotels' websites and accounts on TripAdvisor site during the last 12 months. The findings have highlighted that the low quality of food and beverage service was the most common reason for online complaints. The results also revealed that the majority of hotels neither responded to nor monitored complaints via social media, so it was not surprising to find out that the respondents were not satisfied with the aspects of handling e-complain process that adapted by the investigated hotels. The results pointed out that the surveyed hotels did not provide an explanation of what mistakes have been made and did not describe the action taken to ensure it won't occur again. One of the main finding that the small sized hotels did not make the required effort for investigating and collecting all relevant information surrounding the complaints to make the picture clear and determine the suitable taken action. These results will benefit small hotels management to develop better handle customer e-complaints system with precise procedures as well as, they will distinguish the major aspects that they should change and improve. Future research may consider each hotel category investigations deeply to find more about their complaint management strategies.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
228
243
https://ijhth.journals.ekb.eg/article_30212_3d4cc5ce5cfeb2a46d0cc98d6c99aac0.pdf
dx.doi.org/10.21608/ijhth.2017.30212
Assessing the Effectiveness of the Ministry of Tourism Youth Training Program in Five-Star Hotels: Trainee Perspective
Yasser
Abdelaty
author
Gamal
Ibrahim
author
text
article
2017
eng
The Egyptian Ministry of Tourism plays an important role in preparing graduates for employment in hotels through the provision of youth training program in the five-star hotel chains. Despite the recognition of the program importance, neither the program nor its outputs have been assessed yet. Also, there is no a clear evaluation criteria or scientific technique followed by the Egyptian Ministry of Tourism to determine the success or effectiveness of this training program. Hence, the objectives of the study were to explore the design of the youth training program provided by the Ministry of Tourism in five-star hotels and to examine whether the Ministry of Tourism contributed to the program or not. In addition, this study also used Kirkpatrick model to measure the trainees’ reaction toward the program, to assess whether the learning objectives of the program were met or not, and to identify the effect of the program on participants’ behavior. For achieving these objectives, data were collected using questionnaires. A convenience sample of 400 trainees from 14 five-star hotels in Greater Cairo was chosen for investigation. However, only 149 questionnaire forms received from the trainees who completed the program. To analyze these forms, Mann-Whitney and Kruskal-Wallis tests were used. The findings showed that the hotels and the Ministry of Tourism did not concern about measuring the level of trainees’ knowledge, skills, and attitudes. In addition, there was no specific test for trainees during or after the training program. Results suggested that hotels and the Ministry of Tourism should adopt a specific technique in evaluating the level of the trainees’ skills. Furthermore, the Ministry of Tourism should follow-up both the hotels and the trainees during the training process
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
244
264
https://ijhth.journals.ekb.eg/article_30213_d4bcdd648fdfbc2bb5c035d6e1bc50eb.pdf
dx.doi.org/10.21608/ijhth.2017.30213
Enhancing Women's Empowerment through Participation in the Development of Hospitality Industry Small Projects in Upper Egypt
Hany
Kouzmal
author
Maisa
Abd El-latief
author
text
article
2017
eng
Empowerment has become a key rhetoric of the last decades. Whether in social, political or employment fields, commentators use empowerment in a variety of contexts and with a variety of intentions. Hospitality Industry is one of the most sensitive sectors that are mostly affected by promoting women's empowerment. The research objective was to shed light on the importance of promoting the Egyptian women's empowerment through involvement in developing hospitality industry projects in Upper Egypt. The study has some of limitations: The data was collected through questionnaire with a sample of Luxor and Aswan Residents in the period of June 2017 till October 2017. The correct samples to be statistically analyzed were (452) with a percentage of 87%. This tool was used to investigate the importance of promoting women's empowerment through involvement in developing hospitality industry projects in Upper Egypt.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
265
285
https://ijhth.journals.ekb.eg/article_30214_ce29ab421db742dbe964844286b63d33.pdf
dx.doi.org/10.21608/ijhth.2017.30214
The Role of Tourism and Hotels Faculties in Developing Soft Skills for Undergraduate Students in Egypt
Mohammed
Ezzat
author
text
article
2017
eng
The role of tourism and hotels faculties is not only focusing on academic knowledge and hard skills for students, but also including the development of soft skills in order to improve the quality of graduates and employability. Soft skills development is intended to enable and enhance personal development, participation in learning, and success in employment paths. Soft skills are to be considered as complementary to technical skills (hard skills) and knowledge that students acquire during their university study. This study aims to exploring the role of tourism and hotels faculties in Egypt in developing soft skills for undergraduate students. A survey tool is designed covering four main study dimensions including: Perception of Soft Skills Importance, Faculty’s Encouragement, Types of Soft Skills, and Practiced Methods for Soft Skills Development. A total of 388 completes are collected from students (255 completes) and faculty staff members (93 completes). The study found that the most serious obstacles for developing students’ soft skill were: lack of clear policies and programs, the absence of interest of students in developing their soft skills, some staff members give more attention to basic technical skills (hard skills) than soft skills. This study presented few recommendations that can help the faculties and staff members to better develop soft skills for students including: diversification of soft skills using a variety of methods, offering clear policies and programs for soft skills development such as training programs, seminars and workshops, embodying soft skills in curriculums, and increasing the level of students' activities encouraging them to participate in. Moreover, staff members should give attention to both basic technical skills (hard skills) and soft skills.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
286
301
https://ijhth.journals.ekb.eg/article_30215_e3e3747985c53381bf800cc88830c60d.pdf
dx.doi.org/10.21608/ijhth.2017.30215
Socio-economic and Customer Preference on Evaluation of Materials used for Interior Decoration in Selected Hotels in Nigeria
Taibat
Adebisi
author
F. E.
Oduneye
author
O. J.
Adediran
author
text
article
2017
eng
The study investigated effect of socio-economic characteristics on Hotel customers’ preference of interior decoration in Abeokuta, Ogun State, Nigeria. Out of six hotels, two were selected and ninety respondents were used for data. Questionnaire was used to solicit information. The data was analyzed using descriptive statistics of frequency and simple percentage. Chi-square used to test for the hypotheses formulated at 0.05 level of significance. The findings revealed that majority of the respondents were male and also had tertiary education. It also revealed that majority of the respondents were married. The study also revealed that there was no significant difference between the utilization of quality materials used for interior decoration and customer’s preference. The study concluded that important socio economic indicators were examined. Among recommendations made is good quality materials for interior decorations should be encouraged by the hotel keepers to facelift and maximize customers’ preference.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
302
309
https://ijhth.journals.ekb.eg/article_30216_94b2e967f693fe6a6c6de89c6e820563.pdf
dx.doi.org/10.21608/ijhth.2017.30216
Evaluating Challenges Facing Global Quick Service Restaurants and Proposed Solutions
Mohamed
Abdelgawwad
author
text
article
2017
eng
The global Quick Service Restaurants (QSRs) adapted strategy of "think globally or plan globally and act locally" to accomplish a unique brand name globally. This strategy means to follow the global standards in product (features, quality, quantity, flavor and packaging), design, equipment; service etc. worldwide. Applying this strategy, global QSRs face some economic challenges in achieving standardized products to maintain its brand name in Arab market (Egypt). This study is focusing on evaluating challenges facing the global QSRs and proposed solutions to lure Foreign Capital Investment (FCI) in Egypt especially in the global business (QSRs). Qualitative research approach adopted in this research because of the globalization phenomenon (Yin, 2009). Research used case study the global QSRs semi-structured interviews with global QSRs managers and experts and printed documents are used. The sampling frame of the global QSRs are McDonald's, KFC, Hardee's and Burger King in Cairo. Findings that there are some challenges faced the global QSRs in the Arab market (Egypt). These challenges are sourcing raw materials, currency exchange rate, global economic crises, inflation and global food crises. There are some proposed solutions, which are localization strategy, hedging strategy, launching economic meals and sandwich, company share inflation with suppliers and change source of food.
International Journal of Heritage, Tourism and Hospitality
Fayoum University, Faculty of Tourism and Hotels
2636-4131
11
v.
2
no.
2017
310
321
https://ijhth.journals.ekb.eg/article_30217_592dccf5a102cb33dc5da663cdebc30e.pdf
dx.doi.org/10.21608/ijhth.2017.30217