MARC details
| 000 -LEADER |
|---|
| fixed length control field |
09468cam a2200457 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
FlBoTFG |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20251203145538.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
200413t20212021enka ob 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781003018193 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
100301819X |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781000172065 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1000172066 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781000172034 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1000172031 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781000172003 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1000172007 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Cancelled/invalid ISBN |
9780367862893 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Cancelled/invalid ISBN |
9780367860745 |
| 041 ## - LANGUAGE CODE |
|---|
| Language |
English |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
BUS |
| Subject category code subdivision |
081000 |
| Source |
bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
KNSG |
| Source |
bicssc |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
910.68 |
| Edition number |
23 |
| Item number |
KOC |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Koc, Erdogan, |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Cross-cultural aspects of tourism and hospitality : |
| Remainder of title |
a services marketing and management perspective / |
| Statement of responsibility, etc |
Erdogan Koc. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Abingdon, Oxon : |
| Name of publisher, distributor, etc |
Routledge, |
| Date of publication, distribution, etc |
2021. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xvi, 354 pages : |
| Other physical details |
illustrations. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Contents |
Cover<br/>Half Title<br/>Title Page<br/>Copyright Page<br/>Table of contents<br/>Figures<br/>Table<br/>Preface<br/>Acknowledgements<br/>Chapter 1 Introduction: international and global nature of tourism and hospitality<br/>Introduction<br/>International and global nature of tourism and hospitality<br/>The dyadic influence of culture on tourism and hospitality services<br/>The dyadic perspective<br/>The rationale for the dyadic perspective<br/>The dyadic perspective and approach to business management<br/>The context: tourism and hospitality businesses and the stakeholders<br/>Tourism and hospitality businesses<br/>Lodging and accommodation businesses<br/>Food and beverage businesses<br/>Recreation businesses<br/>Travel and tourism businesses<br/>The stakeholders<br/>Customers of tourism and hospitality businesses<br/>Staff at tourism and hospitality businesses<br/>Suppliers and intermediaries<br/>Tourism authorities<br/>Related industries and businesses and the general public<br/>Conclusion<br/>Notes<br/>Recommended further reading<br/>References<br/>Chapter 2 Culture: a cross-cultural perspective<br/>Introduction<br/>Influence of culture<br/>The pre-purchase and consumption phase<br/>Purchase and consumption phase<br/>Post-purchase and consumption phase<br/>Culture<br/>Cross-cultural theories and dimensions<br/>Conclusion<br/>Recommended further reading<br/>References<br/>Chapter 3 Intercultural competence, intercultural sensitivity, and cultural intelligence<br/>Introduction<br/>The adjustment and adaptation of interaction and communication, mimicking and mirroring<br/>Adjustment and adaptation<br/>Mimicry and mirroring<br/>Emotions developed during tourism and hospitality service encounters<br/>Similarity-Attraction Theory<br/>Social Identity Theory<br/>Role Theory<br/>Intercultural competency, intercultural sensitivity and cultural intelligence<br/>Intercultural competency. Knowledge component<br/>The affective component<br/>Psychomotor features<br/>Contextual/Situational characteristics<br/>Intercultural sensitivity<br/>Conclusions<br/>Note<br/>Recommended further reading<br/>References<br/>Chapter 4 Culture and context in communication<br/>Introduction<br/>High- and low-context cultures<br/>Characteristics and implications of high- and low-context cultures<br/>Association<br/>Learning<br/>Interaction<br/>In-group collectivism<br/>Territoriality and space<br/>Conclusion<br/>Notes<br/>Recommended further reading<br/>References<br/>Chapter 5 The influence of indulgence and restraint on tourism and hospitality<br/>Introduction<br/>The concept of restraint and indulgence<br/>The relationship between restraint and indulgence and tourism and hospitality operations<br/>Marketing mix elements<br/>Service quality<br/>Service quality dimensions<br/>Emotional labour<br/>Customer participation in tourism and hospitality services<br/>Service orientation<br/>Conclusion<br/>Note<br/>Recommended further reading<br/>References<br/>Chapter 6 Power distance as a cultural variable<br/>Introduction<br/>The concept of power distance as a cultural variable<br/>The dyadic influence of power distance on tourism and hospitality operations<br/>Marketing mix elements<br/>Service quality<br/>Communication, interaction, and decision making<br/>Staff training<br/>Empowerment<br/>Conclusion<br/>Questions<br/>Research questions/ideas to pursue for researchers<br/>Notes<br/>Recommended further reading<br/>References<br/>Chapter 7 Uncertainty avoidance as a cultural variable<br/>Introduction<br/>The concept of uncertainty avoidance<br/>The influence of personal factors on uncertainty avoidance and attachment on uncertainty<br/>Uncertainty avoidance and tourism and hospitality<br/>The implications of uncertainty avoidance for marketing<br/>The implications of uncertainty avoidance for management. Risk and the concept of control<br/>Types of risk<br/>Concept of control<br/>Conclusion<br/>Questions<br/>Research questions/ideas to pursue for researchers<br/>Note<br/>Recommended further reading<br/>References<br/>Chapter 8 Masculinity versus femininity, gender egalitarianism, and assertiveness<br/>Introduction<br/>The concept of masculinity and femininity<br/>Assertiveness and egalitarianism<br/>The influence of masculinity and femininity, gender egalitarianism, and assertiveness on tourism and hospitality<br/>Marketing mix elements<br/>Service quality, service quality dimensions, and manager-subordinate relationships<br/>Service failures and service recovery<br/>Customer loyalty<br/>Conclusion<br/>Questions<br/>Research questions/ideas to pursue for researchers<br/>Recommended further reading<br/>References<br/>Chapter 9 The influence of individualism and collectivism on tourism and hospitality<br/>Introduction<br/>The concept of individualism and collectivism<br/>The implications of individualism and collectivism for tourism and hospitality<br/>Marketing mix elements<br/>Service quality dimensions<br/>Service failures, attribution, and complaint behaviour<br/>Service recovery, attribution, and justice<br/>Customer loyalty and risk<br/>Conclusion<br/>Questions<br/>Research questions/ideas to pursue for researchers<br/>Recommended further reading<br/>References<br/>Chapter 10 Performance and humane orientation as cultural variables<br/>Introduction<br/>The concepts of performance orientation and humane orientation<br/>The implications of performance orientation and humane orientation for tourism and hospitality<br/>Marketing mix<br/>Service quality<br/>Organisational behaviour<br/>Conclusion<br/>Questions<br/>Research questions/ideas to pursue for researchers<br/>Recommended further reading<br/>References<br/>Chapter 11 Time orientation as a cultural variable<br/>Introduction. The concept of time orientation<br/>Time orientation and tourism and hospitality marketing and management<br/>Organisational behaviour<br/>Implications of temporality for tourism and hospitality<br/>Marketing mix elements<br/>Service quality, service failures, service recovery, complaints, and loyalty<br/>Conclusion<br/>Questions<br/>Research questions/ideas to pursue for researchers<br/>Recommended further reading<br/>References<br/>Chapter 12 A review of Trompenaars and Hampden-Turner's cultural dimensions<br/>Introduction<br/>Characteristics of societies according to Trompenaars and Hampden-Turner's framework<br/>Universalism versus particularism<br/>Individualism vs communitarianism (collectivism)<br/>Neutrality versus affective neutrality<br/>Specific versus diffuse<br/>Achievement versus ascription<br/>Sequential time versus synchronous time<br/>Internal versus external control<br/>Conclusion<br/>Questions<br/>Research questions/ideas to pursue for researchers<br/>Recommended further reading<br/>References<br/>Chapter 13 Conclusions<br/>Introduction<br/>The need for and the benefits of the dyadic perspective<br/>Marketing and consumer behaviour perspective<br/>Marketing mix<br/>Organisational behaviour, HRM, and management perspective<br/>How to use cross-cultural dimensions and conclusions<br/>Questions<br/>Research questions/ideas to pursue for researchers<br/>Recommended further reading<br/>References<br/>Index<br/> |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"Cross-Cultural Aspects of Tourism and Hospitality is the first textbook to offer students a guide to the influence of culture on service providers as well as its influence on customers, affecting both the supply and demand sides of the industry - organisational behaviour and human resource management, and marketing and consumer behaviour. Given the demand for delivering superior customer value, understanding different cultures from both host and guest sides of tourism and hospitality and the impact of culture on these international industries is an essential part of all students' learning. This book takes a research-based approach critically reviewing seminal cultural theories and evaluating how these influence employee and customer behaviour in service encounters, marketing, and management processes and activities. Individual chapters cover a diverse range of cultural aspects including; intercultural competence and intercultural sensitivity, uncertainty and risk avoidance, context in communication, power distance, indulgence and restraint, time orientation, gender, assertiveness, individualism and collectivism, performance orientation and human orientation. This book integrates international case studies throughout to show the application of theory, includes self-test questions, activities, further reading and a set of PowerPoint slides to accompany each chapter. This will be essential reading for all students and future managers in the fields of Tourism and Hospitality"-- |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Tourism |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Tourism |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Tourism |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="https://ezproxy.lib.gla.ac.uk/login?url=https://www.taylorfrancis.com/books/9781003018193">https://ezproxy.lib.gla.ac.uk/login?url=https://www.taylorfrancis.com/books/9781003018193</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
General Books |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Relator term |
author. |
| 506 ## - RESTRICTIONS ON ACCESS NOTE |
|---|
| Terms governing access |
Access restricted to subscribing institutions. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Form subdivision |
Cross-cultural studies. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| General subdivision |
Marketing |
| Form subdivision |
Cross-cultural studies. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| General subdivision |
Management |
| Form subdivision |
Cross-cultural studies. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Public note |
Connect to resource |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b42933638 |
