369
Views
1
CrossRef citations to date
0
Altmetric
Hospitality Studies

Exploring the impact of the constructs of the three-domain approach on private social and commercial hospitality provision

References

  • Armstrong, R., Mok, C., & Go, F. (1997). The importance of cross-cultural expectations in the measurement of service quality perceptions in the hotel industry. International Journal of Hospitality Management, 16(2), 181–190.
  • Ayikoru, M., Tribe, J., & Airey, D. (2009). Reading Tourism Education: Neoliberalism unveiled. Annals of Tourism Research, 36(2), 191–221.
  • Baker, G. (2011). Politicising Ethics in International Relations: Cosmopolitanism as Hospitality. New York: Routledge.
  • Beardsworth, A., & Keil, T. (1997). Sociology on the Menu. London: Routledge.
  • Beeton, M. (1923). All About Cookery, (New Edn). London: Ward, Lock and Co., Ltd.
  • Bell, D., & Valentine, G. (1997). Consuming Geographies: We are Where We Eat. London: Routledge.
  • Brotherton, B., & Wood, R. (2000). Hospitality and hospitality management. In C. Lashley & A. Morrison (Eds.), In Search of Hospitality: Theoretical perspective and debates. Oxford: Butterworth-Heinemann.
  • Carr, E. (1961). What is History? London: Penguin Books.
  • Dark, J., & Gurney, C. (2000). Putting up? Gender, hospitality and performance. In C. Lashley & A. Morrison (Eds.), In search of hospitality: Theoretical perspectives and debates (pp. 77–99). Oxford: Butterworth-Heinemann.
  • Dann, G. M. (1981). Tourism motivations: An appraisal. Annals of Tourism Research, 8(2), 189–219.
  • Derrida, J. (2000). Hostipitality. Angelaki, 5(3), 3–18.
  • Derrida, J. (2005). The principle of hospitality. Parallax, 11(1), 6–9.
  • Freckelton, A. M., Gurr, M. I., Richardson, D. P., Rolls, B. A., & Walker, A. F. (1989). Public perception and understanding. In C. Spedding (Ed.), The human food chain. London: Elsevier Science.
  • Goody, J. (1982). Cooking cuisine and class: A study in comparative sociology. Cambridge: Cambridge University Press.
  • Jones, P. (1996). The hospitality industry. In P. Jones (Ed.), Introduction to hospitality operations (pp. 1–20). London: Cassell.
  • Kant, I. (1983). Perpetual peace and other essays on politics, history, and morals: A philosophical essay. Indianapolis: Hackett Publishing Co.
  • Kozak, M., Bigne, E., Gonzalez, A., & Andreu, L. (2003). Cross-Cultural Behavior Research In Tourism: A Case Study On Destination Image. Tourism Analysis, 8(2), 253–257.
  • Lahap, J, O'Mahony G. B. & Dalrymple J. (2013). Improving Service Quality In Malaysian Hotels: Exploring The People Dimension, Proceedings of the Global Business and Technology Conference, Helsinki.
  • Lashley, C. (2000). Towards a theoretical understanding. In C. Lashley & A. Morrison (Eds.), In Search of Hospitality: Theoretical perspectives and debates (pp. 1–17). Oxford: Butterworth-Heinemann.
  • Lashley, C., Lynch, P., & Morrison, A. (Eds.). (2007). Hospitality: A social lens. Amsterdam: Elsevier.
  • Lee, M., & Ulgado, F. (1997). Consumer evaluations of fast-food services: A cross-national comparison. Journal of Services Marketing, 11(1), 39–52.
  • Marginson, S., & Considine, M. (2000). The Enterprise University: power governance and reinvention in Australia. Cambridge: Cambridge, University Press.
  • Morrison, A., & O'Mahony, G. B. (2003). The Liberation of Hospitality Management Education. International Journal of Contemporary Hospitality Management, 75(1), 38–44.
  • Morrison, A., & O'Mahony, G. B. (2002). Hospitality: A Liberal Introduction. Journal of Hospitality and Tourism Management, 9(2), 189–197.
  • Mennell, S. (1985). All Manners of Food. London: Blackwell.
  • O'Gorman, K. D. (2010). The origins of hospitality and tourism. Oxford: Goodfellow Publishers.
  • O'Mahony, B. (2009). Relying on our virtues in troubled times. The Hospitality Review, 77(3), 3–6.
  • O'Mahony, B., & Salmon, G. (2014). The role of massive open online courses (MOOCs) in the democratisation of tourism and hospitality education. In D. Airey, D. Dredge & M. Gross (Eds.), Handbook of Tourism and Hospitality Education (pp. 130–142). Amsterdam: Elsevier.
  • O'Mahony, G. B., Sophonsiri, S., & Turner, L. W. (2013). The Impact of the Antecedents of Relationship Development on Thai and Australian Resort Hotel Guests. International Journal of Hospitality Management, 34, 214–226.
  • Ozdipciner, N. S., Li, X., & Uysal, M. (2012). Cross-cultural differences in purchase decision making. International Journal of Culture. Tourism and Hospitality Research, 6(1), 34–43.
  • Reisinger, Y., & Turner, L. (1997). Tourist satisfaction with hosts: A cultural approach comparing Thai tourists and Australian hosts. Pacific Tourism Review, 7(2), 147–159.
  • Ritzer, G. (1993). The MacDonaldization of Society. Thousand Oaks, CA: Pine Forge.
  • Schwab, J. (1973). The Practical 3: Translation into Curriculum. The School Review, 81(4), 501–522.
  • Slattery, P. (2002). Finding the hospitality industry. The Journal of Hospitality Leisure Sport and Tourism, 1(1), 19–28.
  • Strauss, A., & Corbin, J. (1990). Basics of qualitative research: Grounded theory procedures and techniques. Newbury Park: Sage.
  • Symons, M. (1996). The Post-modern Plate: Why cuisines come in threes. Australian Cultural History: Food, Diet and Pleasure, 15, 69–88.
  • Telfer, E. (2000). The philosophy of hospitableness. In C. Lashley & A. Morrison (Eds.), In Search of Hospitality: Theoretical perspectives and debates (pp. 38–55). Oxford: Butterworth-Heinemann.
  • Tribe, J. (2002). The Philosophic Practitioner. Annals of Tourism Research, 29(2), 228–257.
  • Visser, M. (1991). The Rituals of Dinner: The origins, evolution, eccentricities and meaning of Table Manners. New York: Penguin.
  • Warde, A., & Martens, L. (2001). Dining Out. London: Sage.
  • Wood, R. C. (2013). Hospitality Management Education. In R. Wood (Ed.), Key Concepts in Hospitality Management (pp. 144–149). Thousand Oaks: Sage.
  • Yeoman, I. (2008). Tomorrow's Tourist: Scenarios and Trends. Oxford: Butterworth-Heinemann.
  • Yoon, Y., & Uysal, M. (2005). An Examination of the Effects of Motivation and Satisfaction on Destination Loyalty: A Structural Model. Tourism Management, 26(1), 45–56.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.