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Partial-least-squares path modeling (PLS-PM), a composite-based
form of structural equation modeling (SEM), offers great practical
advantages to researchers and practitioners. It has been gaining
increasing attention in various disciplines, including management
information systems, marketing, strategic management, accounting,
family business research, operations management, and organizational
research. Yet advanced PLS-SEM techniques are not broadly used in
hospitality and tourism research, which spells missed opportunities
in terms of detailed analyses and actionable findings. Applying
Partial Least Squares in Tourism and Hospitality Research provides
a forum for leading names in the field to discuss the major topical
issues and to demonstrate the usefulness of PLS path modeling for
academics and practitioners in hospitality and tourism. Its ten
chapters discuss key aspects of advanced PLS analysis and its
practical applications, covering new guidelines and improvements in
the use of PLS-PM as well as individual topics such as multi-group
analysis (PLS-MGA), the predictive qualities of PLS models, minimum
sample size estimation methods, the reporting of mediation and
moderation analysis, the assessment of the reliability of
reflectively measured constructs, and the assessment of overall
model fit through consistent PLS and the bootstrap-based test. This
comprehensive coverage serves both as an introduction to PLS for
the uninitiated and as a go-to reference work for researchers and
practitioners interested in the most recent advances in PLS
methodology. Applying Partial Least Squares in Tourism and
Hospitality Research is a must-read for academics in hospitality
and tourism research and for hospitality and tourism practitioners
such as industry consultants. Insofar as it can serve as a
guidebook to recent advances within PLS-SEM, it is also of interest
to researchers from other disciplines including management,
business, and marketing.
Although many countries have created effective strategies to
recruit more international students due to proven economic and
social benefits, recruiting international students as a field of
research lacks coherence. Filling this gap, this book provides a
holistic and comprehensive overview of this emerging research area.
Exploring the theoretical and practical aspects of recruiting
international students, this edited collection considers the
financial, administrative, legislative, socio-cultural and market
related barriers to international recruitment. The chapters cover a
broad range of topics such as the role of social media in
recruiting international students, the impact of internal
environment on the recruitment of international students and the
internationalization of universities as a strategy for recruiting
international students. Offering a wide-ranging snapshot of global
policies on international student recruitment across Asia, Europe
and North America, as well as a consideration of related issues
such as student integration and cultural adjustments, the authors
and editors equip readers interested in the theory and practice
with a more sophisticated view of the field, empowering them to
engage in further research and practical strategies.
The Recipe for Success in Restaurant Management Restaurant
Management: A Best Practices Approach introduces the reader to the
vast menu of opportunities available in the restaurant industry -
from creating business plans to guest service, quality management,
labor costs and beyond. Written by a diverse collection of
restaurant industry and education experts, Restaurant Management: A
Best Practices Approach: Includes a section dedicated to career
opportunities, job prospects, and the differences between
self-ownership and franchised operations. Describes the five types
of managerial control and discusses the importance of cost control
to a foodservice operation. Explains what a menu should accomplish
for a foodservice operation as well as the nine factors involved in
menu pricing and the seven quantitative menu pricing methods.
Includes learning objectives, key terms, summaries, review
questions, and more to facilitate and assess student learning.
Describes different types of foodservice operation budgets and
offers advantages and disadvantages of each.
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