Branding and brand management have been top management priorities in the hotel industry. Some researchers have concluded that strong branding would be an efficient way for hotels and hotel chains to differentiate themselves from each other. Recent studies have focused on the establishment of a brand equity model and the relevant causal relationships of the model. Most of these studies have used types of desirability scales examining the importance of individual factors in measuring brand equity. However, they ignore the trade-offs that affect and characterize choice. Particularly, the personal decision process implied by the hierarchical brand equity model is absent. This study proposed two alternative measures of brand equity, analytic hierarchy process (AHP) and conjoint analysis (CA), to address these limitations. The AHP and the CA were compared using several validity measures to aid in selecting efficient methods. This study examined the validity of AHP and CA under two data collection methods applied to hotel branding: paper-based survey and online survey. Result showed that the AHP data collection methods were easier, as well as with respect to saving time and costs. Results also indicated that the AHP is equivalent to the CA with respect to predictive accuracy. Practical differences for hotel branding in attribute preferences were clearly observed between the AHP and the CA. The AHP results were consistent with previous studies by awarding high importance to perceived quality and brand loyalty and lower importance to brand awareness and brand image. Managerial implications were provided for results. In terms of practicality in data collection, the study results revealed that the data gathered online leads to a slightly lower internal and predictive validity. A limitation of this study was that the two methods were not perfectly comparable. Nevertheless, the validity of both AHP and CA seems satisfactory for both methods. The study results also offer useful perspectives to consider when choosing between the two methods, as well as between AHP and CA.

Hotel amenities and their influence on consumer choice have been extensively studied by academics. These have largely focused on consumer preferences vacation modes and the psychographic characteristics of travelers. Revenue managers make practical use of this information by attempting to match available hotel rooms with traveler demands for accommodations, setting prices that maximize profits for the hospitality company. The experienced revenue manger is able to determine the most profitable price schedule for a room types across many distribution channels. This study was conducted to test the use of choice modeling for objectively assessing dollar values of three basic amenities for consumers (room type, kitchen availability and price). Researcher used paired comparisons modeled as a conditional logit. This study used market segmentation and choice modeling to determine the value of amenities for an aggregate group and 16 more homogenous groups. Market segmentation and choice modeling allowed this study to segment markets into more homogenous groups, and by doing that allowed for calculation of customer willingness to pay for additional amenities. Results from this study confirm that customers are willing to pay for kitchen $65.43 on top of their room value. All responders generally agree to liking an extra bedroom in their hotel room and they are willing to pay $37.39 more than for a studio room. A surprising result is that it seems based on the results that responders generally do not like to have a second bedroom and they are not willing to pay for it. By knowing customer willingness to pay, it can be assured that customers always feel they are getting a high value out of the transaction and increase the likelihood of future transactions. The significance of this research is the concrete numbers that can be, and already have been, applied immediately in the hospitality industry, and is positively impacting business revenue and customer experience.

In order to be competitive in the hotel market, more and more hotels have proposed various types of "wow" services to inform customers' impressions of the hotel in a positive way. Many customers consider these services excellent, and they often exceed their expectations. However, some "wow" services only generate the effect of amazement instead of meeting customers' needs and wants. Applying the notion of the Zone of Tolerance (ZOT: the range between customers' desired and adequate levels of service expectations) to the unique services provided by the Hotel Royal Chiao Hsi Spa in Taiwan, this research study explores hotel customers' service expectations and perceived service quality while revealing the relationship between service quality, satisfaction, and future behavioral intentions. The findings indicate that the ZOT indeed exists in customers' service expectations through the significant difference between the desired and adequate levels of expectations. In addition, findings indicate that customers have diverse tolerance zones toward different hotel services regarding the perceived level of essentialness. Ultimately, the findings specify that customers' perceived service quality has a direct effect on both customer satisfaction and future behavioral intentions.

Developing new markets in tourism is vital for the prosperity of Small Island Tourism Economies like Bermuda (McElroy). Countries must continuously improve and reinvent themselves in order to maintain growth. SCUBA diving in Bermuda is a market that could be improved. Most SCUBA divers are of higher than average household income and can make an attractive tourist base. This thesis analyzes SCUBA tourists in Bermuda to ascertain their characteristics, economics impacts, and participation in island activities in order to help guide future endeavors involving SCUBA tourism in Bermuda and provide an outline of how to analyze other Niche markets. Comparisons are made between SCUBA and Non-SCUBA tourists (those who participated in Scuba against those that did not). The results show that spending, activities/events participated, and SCUBA tourists characteristics are not all significantly different from one another at the 5% level. Meaning that some variables were significant and some weren't , with in their respective groups. Within Trip Expenditures it was shown that, of the 9 variables tested, 3 were significant. In Activities, 8 of the 11 tested were significant, attractions there were 8 of the 18 variables that were significant and in Evening Entertainment, there was 2 out the 6 variables being significant at the 5% level.

The objective of this study was to understand domestic and foreign-born housekeeper's individual perceptions of labor mobility and job satisfaction related to their jobs within the hospitality industry. Literature regarding the bridging of tourism, immigration, and labor supply was addressed to expose broad conceptual frameworks that lead to the development of this study. More specifically, literature regarding labor mobility within tourism industries, migrant decision making, and barriers to mobility and immigration helped to construct a narrowed conceptual framework specific to hospitality labor in Phoenix, Arizona. Similar and previous studies focused on perceived labor mobility during significant economic or industry shifts. This study included the addition of a policy factor to help determine to what degree state policy change effected hospitality workers' perceived labor mobility. Arizona's recently passed and implemented legislative act SB1070 regards immigrant identification and employment, and enforcement of the act in the state of Arizona; this serves as the implicated policy change. Data were collected via on-site survey administered February to May 2011. An overall score was created for the five motivational dimensions: 1 — Status; 2 — Economic; 3 — Refugee; 4 — Entrepreneurial; and, 5 — Political using principle component factor analysis using a varimax rotation with Kaiser normalization. Theory and literature suggest that the economic advancement, status advancement, and the refugee orientation are effective explanatory variables for motivating a career move into the tourism industry. A total of 82 questionnaires were delivered and completed (N = 82), and none were eliminated. The statistically-determined Economic Dimension was characterized by eleven statements explained 51% of the variation and was the overwhelming motivational force. The average coded response for change in job satisfaction was very positive at .75. Ten features of changes in job satisfaction were used as the basis of the second measure of change in job satisfaction. The first Principle Component of the ten features of job satisfaction change explained 45% of the variation in these features and loadings were positive near or above 0.60 for all items. The relationship between variations in each of the measurements of change in job satisfaction and motivating factors was explored using regression analysis. The two dependent variables were Overall Change and First Principle Component, and the independent variables for both regressions included the four motivating factors as measured by the rotated factors scores to represent dimensions of Economic, Status, Refugee and Entrepreneurial. In addition to the motivational factors, four demographic variables were included as independent variables to account for personal and situational differences. None of the regression coefficients were significant at even the 10% level. Although this result was expected, the positive sign of regression coefficients suggest that expectations of working as a housekeepers results in a positive outcome. Understanding this relationship further is necessary, and seeking larger sample sizes over a longer period of time would be most beneficial to this field of research.

Thousands of children are being injured every day in bicycling accidents. Interventions, like Safe Routes to School, are currently in place to combat injury rates by providing programs to teach children safe biking behaviors. In order to develop effective behavioral change programs, behavior and the components of which it is composed must be understood. Attitudes, subjective norms, and self-efficacy are important predictors of intention to perform a behavior. The purpose of this study was to ascertain the extent to which attitude, subjective norms, self-efficacy, and bike rodeo participation explain third through eighth graders' intentions to bike safely. These constructs were tested using a survey research design in a purposive sample of fifty-seven third through eighth grade students in Safe Routes to School schools in the Southwest. Students took an online survey in the computer lab at their respective schools supervised by a teacher. The study found attitudes to be comprised of three factors: happy/safe, not afraid, and calm. Overall, the model explained approximately 71% of the variance in children's intentions to bike safely, R2=.749, Adjusted R2=.713, F(7, 49)=20.854, p<.01. The significant predictors were happy/safe attitudes, subjective norms, self-efficacy, and a quadratic self-efficacy term explaining 10% (p=.019), 28% (p<.01), 18% (p<.01), and 15% (p<.01) respectively. The results of the study can be used to create future and improve current bike safety interventions for children.

Cuisines are becoming increasingly significant in a tourist's experience and as such looking into different cuisines and their effects on the tourist's destination provides strong indicators of the outlook for the destination. Metropolitan areas within the United States have a history of being known for specific food items as well as types of cuisines. This study explores the Metropolitan area of New Orleans and the cuisine specific to this region: the Creole cuisine. A mixed methods approach was used to identify the Creole cuisine within the New Orleans area as both a regional cuisine and as a culturally significant cuisine, within the context of the United States of America. Once established, and through the help of the local New Orleans' Convention and Visitors Bureau, an online questionnaire was distributed to individuals that had shown an interest in visiting the New Orleans area. The questionnaire identified the characteristics of the Creole cuisine and the respondents' most recent trip to New Orleans. The Brief Sensation Seeking Scale, adjusted for cuisine tourism, provided a categorical separation of the respondents into three groupings: "Foodies", "Semi-foodies", and "Non-foodies". Two important findings emerge from this study, the cultural significant cuisine segmentation model and the foodie scale. These two findings allow for an in depth look at characteristics of regional cuisines and food tourists, while providing a way to predict food characteristics of both destination and individual.