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Airport Wi-Fi service delivery and monetisation strategies – an international perspective

- Louw, Candice

  • Authors: Louw, Candice
  • Date: 2019
  • Subjects: Airports , Air travel , Free Wi-Fi
  • Language: English
  • Type: Article
  • Identifier: http://hdl.handle.net/10210/398881 , uj:33226 , Citation: Louw, C. 2019. Airport Wi-Fi Service Delivery and Monetisation Strategies – an International Perspective. African Journal of Hospitality, Tourism and Leisure, 8(5):1-8. , ISSN: 2223-814X
  • Description: Abstract: With internet connectivity becoming an important enabler to knowledge sharing, information access and communication, free Wi-Fi offerings are becoming more prevalent not only in a business context, but also in a leisure context. When looking at the tourism industry in particular, airports are often the point of embarkation and debarkation for very many data hungry travellers that are operating outside of their service provider’s jurisdiction. In both the case of the business and leisure traveller, free Wi-Fi offerings have become crucial to ensuring their further mobility. As a result, this research analyses the approaches taken by a selection of international airports spanning Africa, Europe, the Middle East and North America in delivering free Wi-Fi on their premises. The typical approaches taken in order to monetize this high frequency, high demand service are subsequently identified, also noting whether end user Personally Identifiable Information (PII) is collected in the process. Initial findings from the selection of 25 airports from 15 countries indicate that advertising based revenue models, premium (upgraded at a cost) internet service business models, as well as sponsor/third party internet service provision business models are most popular when it comes to airport Wi-Fi service delivery and monetisation. Overall, unique user identification (by means of collecting PII) to make use of these free Wi-Fi services at airports is required by 9 out of 25 (36%) airports, indicating that while Wi-Fi is still regarded as a high-value resource in certain jurisdictions (most notably in South Africa), liberalisation of access is becoming a global reality. The results of this study may be used not only by other airports, but also other high frequency tourist destinations, innovation hubs, entrepreneurial co-working spaces etc., who wish to introduce their own free Wi-Fi services or to diversify their existing revenue streams.
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An exploratory inquiry : the influence of line management on an employee’s wellbeing

- Mathafena, Rose, Hewitt, Magda

  • Authors: Mathafena, Rose , Hewitt, Magda
  • Date: 2018
  • Subjects: Employee wellbeing , Emotional , Mental
  • Language: English
  • Type: Article
  • Identifier: http://hdl.handle.net/10210/288173 , uj:31228 , Citation: Mathafena, R. & Hewitt, M. 2018. An exploratory inquiry : the influence of line management on an employee’s wellbeing. African Journal of Hospitality, Tourism and Leisure, 7(4):1-19. , ISSN: 2223-814X
  • Description: Abstract: Line management plays a significant role in influencing the employee’s experience of the workplace. Managers’ behaviour towards employee wellbeing is critical, as it manifests in factors such as employee performance, productivity, absenteeism, job satisfaction, attrition, motivation, engagement and morale in the workplace. The study purposes to explore the extent in which line manager practices (leadership styles) influence employee wellbeing on an emotional, mental, physical and spiritual level. The insights from the study will advance the cause of workplace wellbeing at mental, emotional, spiritual and physical levels. In addition, best practices which improve, and guide line management practices will be illuminated to support the learning and development of line management. Exploratory qualitative research design was followed. Purposive sampling was adopted to select and identify the ten research participants. The primary data was collected through the semi-structured interviews, and the secondary data was collected through the documentation in the form of policies and research publications. The data were analysed through the content and thematic analysis methods. Based on the findings, the following management practices were identified as key in promoting employee wellbeing: communication and information sharing, ethical conduct and living the values, development of people, empowerment, building healthy relationships, supportive and caring attitude, and recognition. Effective management behaviour and practices which promote and enable employee wellbeing should be assessed through the performance systems, rewarded and recognised through various motivating mechanisms. The research findings corroborates the literature with an emphasis on the importance of management styles and practices in promoting wellbeing.
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Black Economic Empowerment and South African Tourism : The Early Pioneers

- Sixaba, Zinzi, Rogerson, Christian M.

Business incubation for tourism SMME development : international and South African experience

- Rogerson, Christian M.

Community involvement and participation in tourism development : a Zimbabwe study

- Moyo, Sakhile, Tichaawa, Tembi Maloney

Community perceptions of the economic impacts of ecotourism in Cameroon

- Harilal, Vyasha, Tichaawa, Tembi M.

Community perceptions on the socio-economic impacts of wildlife tourism from the Kgalagadi Transfrontier Park in Botswana : the case of Tsabong

- Lekgau, Refiloe Julia, Tichaawa, Tembi M.

Conservation volunteer tourism in the Hartbeespoort region, South Africa : an exploratory study

- Van Tonder, Su-Marie, Hoogendoorn, Gijsbert, Block, Elizabeth

Creative industries in Central Johannesburg : entrepreneurs, organisation and locational choice

- Gregory, James J., Rogerson, Christian M.

Employee training contributes to service quality and therefore sustainability

- Sao Joao, E. A., Spowart, J., Taylor, A.

  • Authors: Sao Joao, E. A. , Spowart, J. , Taylor, A.
  • Date: 2019
  • Subjects: Employee training and development , Human resources , Club management
  • Language: English
  • Type: Article
  • Identifier: http://hdl.handle.net/10210/294075 , uj:31989 , Citation: Sao Joao, E.A., Spowart, J. & Taylor, A. 2019. Employee training contributes to service quality and therefore sustainability. African Journal of Hospitality, Tourism and Leisure, 8(2):1-15. , ISSN: 2223-814X
  • Description: Abstract: The truism is that training contributes to employee growth and satisfaction but how does it impact on service quality? The objective of this study was to examine the relationship between human resources, employee productivity and sustainability within the golf club sector of the hospitality industry. The study aims to dispel the idea that training is not essential for both employee and organisation. The study used a mixed method approach with both quantitative and qualitative data to establish resource efficiency within golf clubs to ensure sustainability. Firstly, the questionnaire to the club managers provided data about the general human resource and employee information. Secondly, the interviews established the resources necessary to satisfy the needs of the members, which assist the clubs to remain sustainable. Training remains a necessary part of employee retention and staff development but also contributes to improved service quality. The retention of members and employees satisfies the aspects of economic and social sustainability, as there is an improvement in the business finances, as well as a positive impact on the community. The study reconfirms the necessity to upskill employees. Training is viewed as an incentive to the employee but contributes to the sustainability of the clubs because productivity and service quality is improved.
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Employees’ perceptions of food waste management in hotels

- Mabaso, Cynthia H., Hewson, D. S.

  • Authors: Mabaso, Cynthia H. , Hewson, D. S.
  • Date: 2018
  • Subjects: Food waste , Hotels , South Africa
  • Language: English
  • Type: Article
  • Identifier: http://ujcontent.uj.ac.za8080/10210/387864 , http://hdl.handle.net/10210/285542 , uj:30883 , Citation: Mabaso, C.H. & Hewson, D.S. 2018. Employees’ perceptions of food waste management in hotels. , ISSN: 2223-814X
  • Description: Abstract: This study was designed to explain current food waste practices, specifically from the perspective of the staff in hotel kitchens. A case study of the perceptions of the staff involved in the food waste chain in a hotel group in Gauteng was undertaken, using a quantitative approach. The study objective was achieved using structured questionnaires that were administered to the relevant stakeholders involved in food waste generation. The findings revealed that the staff concerned generally had a positive perception of the environmental issues pertaining to food waste generation. With this positive foundation, the study recommends that general hotel initiatives should focus on the food waste policies and procedures that capitalise on the positive perceptions involved, by means of assisting staff to create greater balance between their beliefs and work practices. Initiatives such as specific training could assist the staff to better understand ‘best food waste practice’ in relation to such negotiated sustainability issues as “social, environmental and financial policies and procedures”. The study proposes a conceptual framework that could be useful and applicable in the managing of food waste within hotels in the South African context. The study, further, offers insights into the current food waste strategies that are in place to reduce the amount of food waste within hotels and to further unpack the nature and patterns of food waste within specific hotels.
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Factors inhibiting large enterprises from establishing sustainable linkages with black-owned tourism SMMEs in South Africa

- Harilal, V., Nyikana, S.

  • Authors: Harilal, V. , Nyikana, S.
  • Date: 2019
  • Subjects: Tourism , SMMEs , Linkages
  • Language: English
  • Type: Article
  • Identifier: http://hdl.handle.net/10210/293537 , uj:31918 , Citation: Harilal, V. & Nyikana, S. 2019. Factors inhibiting large enterprises from establishing sustainable linkages with black-owned tourism SMMEs in South Africa. African Journal of Hospitality, Tourism and Leisure, 8(3):1-14. , ISSN: 2223-814X
  • Description: Abstract: South African policy has identified the need for the tourism sector to undergo transformation, especially in relation to the black ownership of tourism companies. However, in reality the above has not taken place at the pace that the government desired, owing to various challenges. Of particular concern has been the uncertain nature of the effective linkages between large enterprises and smaller, black-owned enterprises, in relation to the opportunities that the large enterprises present for mutual benefit and participation in the tourism value chain. The current study aims at determining the main factors that inhibit large enterprises from establishing such long-lasting business linkages with black-owned SMMEs, for the sustainable development of South Africa’s tourism industry. A qualitative research design was adopted in conducting the study. Through a series of interviews with large tourism enterprises, the study reveals a number of factors that impede cooperation between large and small tourism enterprises. Among others are the negative perceptions that are held by large businesses regarding the capacity and resourcing of small black enterprises, as well as the lack of access between the two, linked to the procurement patterns of large enterprises, in particular. The study, therefore, proposes some potential strategies for nationwide adoption, which might serve to improve cooperation between the large and small enterprises for the overall benefit of the South African tourism industry, thereby forming sustainable linkages between the dominant large enterprises and the smaller, blackowned tourism SMMEs.
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Good, better, best practise – a comparative analysis of official destination websites

- Louw, Candice

  • Authors: Louw, Candice
  • Date: 2017
  • Subjects: E-tourism , Tourism websites , Official destination websites
  • Language: English
  • Type: Article
  • Identifier: http://hdl.handle.net/10210/259378 , uj:27289 , Citation: Louw, C. 2017. Good, better, best practise – a comparative analysis of official destination websites. African Journal of Hospitality, Tourism and Leisure, 6(3):1-13. , ISSN: 2223-814X
  • Description: Abstract: The uplifting financial impact that tourism may have on local and global economies of scale has resulted in tourists becoming a highly sought-after commodity capable of turning almost any tourism destination and its attractions into thriving exports. With the rapid evolution of Information and Communication Technologies (ICTs) and the introduction of smart technologies in particular, however, tourism has become not only more accessible, but arguably also more competitive with an online, try-before-you-buy tourism experience now becoming a reality. Subsequently, the battle is no longer for top offline destination only, but also for online destination of choice. An opportunity thus exists for Official Destination Websites (ODWs) to take advantage of these, and additional opportunities, to enhance a prospective tourist’s online, pre-tourism experience. By analysing seven of the world’s most popular destinations’ capital city ODWs, we come to realise that ODWs have become an integrated, rather than independent, part of facilitating tourism. As such, the importance of developing, implementing and maintaining an ODW to increase the likelihood of a possible tourist conversion from mere browser to buyer is highlighted. Finally, the similarities and differences between the analysed ODWs are also listed in an attempt to guide prospective tourism destinations in their endeavour to establish a new ODW, as well as allowing destinations with an existing ODW to possibly implement improvements.
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How African is the African Journal of Hospitality Tourism and Leisure? An analysis of publishing trends for the period 2011-2018

- Rogerson, Christian M., Rogerson, Jayne M.

Lean practices for efficiency in the South African hospitality sector

- Govender, Cookie M., Jasson, Cashandra C.

  • Authors: Govender, Cookie M. , Jasson, Cashandra C.
  • Date: 2018
  • Subjects: Lean practices , Lean advantages , Lean challenges
  • Language: Article
  • Type: Article
  • Identifier: http://hdl.handle.net/10210/289978 , uj:31472 , Citation: Govender, C.M. & Jasson, C.C. 2018. Lean practices for efficiency in the South African hospitality sector. African Journal of Hospitality, Tourism and Leisure, 7(2):1-14. , ISSN: 2223-814X
  • Description: Abstract: Lean thinking and practices entail the reduction of waste, time, effort and cost while perfecting the quality of products and services towards improved customer satisfaction. Lean practices are regarded as global business best practice; especially in light of the recent global recession, greening of the planet initiatives and the millennial need for streamlined systems and processes. The purpose of this article is to propose a set of lean tools by exploring the advantages and difficulties of lean implementation in the South African hospitality sector. The motivation for this paper is that there is a gap in the literature with limited conceptual and empirical knowledge on lean practices in South African organisations, especially in the hospitality sector. This conceptual paper presents the intensive literature study undertaken to explore the advantages and challenges of lean thinking, implementation and practice. The implications of this paper are that the hospitality sector in South Africa and Africa may benefit by adopting the lean advantages and eliminating the lean challenges highlighted by this theoretical paper. Furthermore, leaders and managers can practically engage with the identified lean benefits and challenges and adapt it as required by the process and systems in their organisation. This paper adds theoretically and practically. Theoretically, it increases the body of knowledge on lean thinking, lean practices, advantages and challenges as applied in the South African context. The practical contribution is that it creates awareness on lean thinking and practices as hospitality operational managers may immediately be able to reduce waste, increase profit and improve product, performance and people in their line function.
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Less visited tourism spaces in South Africa

- Rogerson, Christian M.

  • Authors: Rogerson, Christian M.
  • Date: 2017
  • Subjects: Tourism space economy , Uneven development , Peripheral spaces
  • Language: English
  • Type: Article
  • Identifier: http://hdl.handle.net/10210/239217 , uj:24572 , Citation: Rogerson, C.M. 2017. Less visited tourism spaces in South Africa. African Journal of Hospitality, Tourism and Leisure, 6(3):1-17. , ISSN: 2223-814X
  • Description: Abstract: Within the vibrant and expanding body of tourism scholarship around peripheral regions, there are limited geographical studies on locational issues. Notwithstanding a substantive contribution by geographers to understanding a cross-section of tourism issues the need exists to ‘re-spatialize’ our understanding of tourism patterns in peripheral areas. It is against this backdrop that the purpose of this paper is to build upon recent analyses of South Africa’s tourism space economy and investigate the location of ‘less visited tourism spaces’ in the country. Situated within an international literature on peripheral tourism this analysis reviews a range of indicators concerning less visited tourism spaces in South Africa. The focus is explicitly upon identifying the most marginal and in many respects most ‘off the tourism map’ local municipalities in South Africa as a counterpoint to previous works that identify across a range of similar indicators the most significant and leading spaces for tourism development. Overall, the paper represents a contribution both to an evolving South African scholarship on tourism geography, as well as to an expanding international literature around peripheral tourism spaces.
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Measurable operational risk in human capital development in the South African service sector

- Govender, Cookie M., Jasson, Cashandra C.

  • Authors: Govender, Cookie M. , Jasson, Cashandra C.
  • Date: 2018
  • Subjects: Service sector , Measurement , Human capital development (HCD)
  • Language: English
  • Type: Article
  • Identifier: http://hdl.handle.net/10210/264574 , uj:27997 , Citation: Govender, C.M. & Jasson, C.C. 2018. Measurable operational risk in human capital development in the South African service sector. African Journal of Hospitality, Tourism and Leisure, 7(2):1-16. , ISSN: 2223-814X
  • Description: Abstract: The contemporary global business, political, technological and social arena is fraught with challenges, rapid development, continuous change and turbulence, which impact on all employees and the manner in which they are led and managed. Organisations in developed as well as emerging and developing economies, such as South Africa (SA), whether they offer goods or services, are especially affected by radical shifts in operational processes that often impede strategic success. Leaders and managers try to mitigate gaps in performance caused by such turbulence, via change management, organisational development and training and development interventions; however, they have to be extra vigilant of the operational risks that are associated with business operations and human capital development (HCD). Empirical research was conducted to understand and explain the perspectives of South African managers operating in the service sector on the measurable operational risks associated with their investments in HCD initiatives. Qualitative semi-structured interviews were conducted with leaders and managers who were responsible for HCD in selected organisations. Responses were analysed thematically to seek for common patterns and profound narratives. The key finding indicate that the top five risks in HCD are: poor staff retention; lack of learning transfer; misaligned training needs; disengaged trainees; and budget constraints. Risks ranked as high are: staff retention; lack of transfer; competitors; misaligned training; training aversion; limited budget; changing landscape; and training without impact. Further research is recommended to explore whether managers, HCD professionals and training providers measure specific risks, as well compare the operational effectiveness and risks of human capital development.
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Mise en place : time management behaviour and flow within the hospitality training environment

- Geyser, Ita, Crous, Freddie, Geldenhuys, Madelyn

Perception of tourism graduates and the tourism industry on the important knowledge and skills required in the tourism industry

- Wakelin-Theron, Nicola, Ukpere, Wilfred I., Spowart, Jane

  • Authors: Wakelin-Theron, Nicola , Ukpere, Wilfred I. , Spowart, Jane
  • Date: 2018
  • Subjects: Important knowledge and skills , Tourism industry , Graduates
  • Language: English
  • Type: Article
  • Identifier: http://hdl.handle.net/10210/279706 , uj:30042 , Citation: Wakelin-Theron, N., Ukpere, W.I. & Spowart, J. 2018. Perception of tourism graduates and the tourism industry on the important knowledge and skills required in the tourism industry. African Journal of Hospitality, Tourism and Leisure, 7(4):1-18. , ISSN: 2223-814X
  • Description: Abstract: Higher education institutions (HEIs) are under increasing pressure to equip graduates with the necessary knowledge, skills, and attributes that would make them employable and highly versatile in various tourism sectors. This means that the various qualifications in tourism that are awarded by HEIs should reflect the tourism industry’s needs and expectations. Consequently, it is important to identify the kind of knowledge skills that need to be developed in tourism graduates to prepare them for the working world. The purpose of this article is to identify the perceptions of tourism graduates and the tourism industry on the important knowledge and skills required in the tourism industry. The research adopted a sequential explanatory mixed method, which entailed combining quantitative and qualitative methods. However the findings, both from the quantitative and qualitative phases highlight the important knowledge and skills required. In terms of important knowledge and skill, both parties seem to be at par in their perception. The study found that the most important knowledge and skills required in the tourism industry are customer service/awareness, ethical conduct at work, verbal communication, acceptance of responsibility, attention to detail, ability to work under pressure, time management skills, and motivation. Significant differences existed between the perceptions of tourism graduates and those of the tourism industry regarding professional, operational, knowledge and skills attributes. However, no significant differences existed between the perceptions of tourism graduates and those of the tourism industry regarding personality traits. This paper is hopefully useful for the development of important knowledge and skills required in the tourism industry. As such it has meaning for higher education institutions that offer tourism qualifications as well as the tourism industry who employs tourism graduates. This paper is original, as the study contributes to the body of knowledge and skills required in the tourism industry since no other paper as far as could be assessed, has taken up the topic of the perception of tourism graduates and the tourism industry on the important knowledge and skills required in the tourism industry in South Africa.
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Perceptions of local residents and authorities on human–wildlife coexistence in Zimbabwe

- Mudimba, Talent, Tichaawa, Tembi M.

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