Abstract: The quality of service operations can be measured by waiting time because of its impact on customer’s perception of service efficiency and operational capabilities. Hotels and restaurants are broadly rated based on their facilities and quality of cuisine respectively. This study assesses the quality of service of the hospitality industry (hotels and restaurants) using waiting time as a proxy. It explores how service quality relates to star ratings. The study is based on data from 149 restaurants and 116 hotels in Ghana. It is concluded that there is no correlation between the star rating of hotels and restaurants and the service quality measured in terms of waiting times.

• Publication Date: 13-Mar-2016
• DOI: 10.15224/978-1-63248-089-7-35
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Abstract: This conceptual study examines peripheral and core tourism experiences in Australia using online data collection of reviews by tourists. To date most of the obvious and major tourism factors have been researched and recognized as a single driver to a tourist community including major events, major attractions and popular well known world locations (Crompton & McKay 1997)[1], while little is known of how these factors contribute to initial and subsequent visits to a destination. Limited research has been conducted in tourism to ascertain how the choice of destination contributes to the over success and visitation in a region (Schmallegger & Carson 2010)[2]. Other fields of product and service marketing recognize the premise of core and peripheral attributes as consumption motivators (Qu, Kim & Im 2011)[3]. Applied in tourism core and peripheral factors suggest the notion of a core or main experience to a destination such as a major attraction or major event with a peripheral experience

• Publication Date: 13-Mar-2016
• DOI: 10.15224/978-1-63248-089-7-36
• Views: 0
• Downloads: 0