Towards Qualified Human Resources in the Hospitality Industry: A Review of the Hospitality Management Competencies
Year 2020,
Volume: 20 Issue: 3, 153 - 165, 30.07.2020
Rahman Temizkan
Orhan Yabancı
Abstract
The increasing internationalization and demands of the global market have put pressure on organizations to equip their staff with critical competencies. Therefore, the purpose of the study is to identify the core competencies regarded as essential in entering the senior management positions of the hotel industry. By employing a mixed method of both quantitative and qualitative techniques, the study was carried out in Turkey. The findings suggest that the core competencies pertain to the leadership, interpersonal, administrative, and conceptual/creative domains of the competency domain model.
References
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Retrieved from http://www.alexa.com/topsites.
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Research Papers, 5(5), 25-36.
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preliminary study in eastern Australian tourism.
Journal of Hospitality Leisure Sports and Tourism
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Industry expectations of education. International
Journal of Contemporary Hospitality Management,
2(4), 13-18.
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sector: A review of issues. Journal of Vocational
Education and Training, 54(3), 343-364.
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management in tourism. In L. Pender & R. Sharpley
(Eds.), The Management of Tourism. Chennai: Sage.
- Baum, T. (2006). Human resource management for
tourism hospitality and leisure: An international
perspective. London: Thomson.
- Baum, T. (2015). Human resources in tourism: Still
waiting for change - A 2015 reprise. Tourism Management, 50, 204-212.
- Belias D., Vasiliadis L. & Velissariou E. (2020). Internal
marketing int: The case of human resource empowerment on Greek hotels. In V. Katsoni & T. Spyriadis
(Eds.) Cultural and tourism innovation in the digital
era. Cham: Springer.
- Bouranta, N., Chitiris, L. & Paravantis, J. (2008). The
relationship between internal and external service
quality. International Journal of Contemporary Hospitality Management, 21(3), 275-293.
- Buergermeister, J. (1983). Assessment of the educational skills and competencies needed by beginning
hospitality managers. Journal of Hospitality and
Tourism Research, 8(1), 38-53.
- Cheung, C., Law, R. & He, K. (2010). Essential hotel managerial competencies for graduate students. Journal
of Hospitality and Tourism Education, 22(4), 25-32.
- Christou, E. & Eaton, J. (2000). Management competencies for graduate trainees. Annals of Tourism
Research, 27(4), 1058-1061.
- Christou, E. (2002). Revisiting competencies for hospitality management: Contemporary views of the
stakeholders. Journal of Hospitality and Tourism
Education, 14(1), 25-32.
- Crosby, P. B. (1980). Quality is free: The art of making
quality certain. New York: Mentor.
- D’Annunzio-Green, N., Maxwell, G. A. & Watson, S.
(2005). Human resource management issues in
hospitality and tourism: Identifying the priorities.
In N. D’Annunzio-Green, G. A. Maxwell & S. Watson
(Eds.), Human resource management: International
perspectives in hospitality and tourism. Padstow:
Thomson.
- Devanna, M. A., Fombrun, C. & Tichy, N. (1981). Human
resource management: A strategic perspective.
Organizational Dynamics, 9(3), 51-67.
- Dieke, P. U. C. (2001). Human resources in tourism
development: African perspective. In D. Harrison
(Ed.), Tourism and the less developed world: Issues and
case studies. Trowbridge: Cabi.
- Dogru, T., Isik, C. & Sirakaya-Turk, E. (2019). The balance
of trade and exchange rates: Theory and contemporary evidence from tourism. Tourism Management,
74, 12-23.
- Evans, J. (1993). Tourism graduates: A case of over-production. Tourism Management, 14(4), 243-246.
- Evans, J. R. & Dean, J. W. (2003). Total quality: Management organization and strategy. United States:
Thomson-South Western.
- Field, A. (2009). Discovering statistics using SPSS. Estella:
Sage.
- Fournier, H. & Ineson, E. M. (2010). Closing the gap
between education and industry: Skills’ and competencies’ requirements for food service internships
in Switzerland. Journal of Hospitality and Tourism
Education, 22(4), 33-42.
- George, S. & Weimerskirch, A. (1994). Total quality
management strategies and techniques proven at
today’s most successful companies. United States:
John Wiley & Sons.
- Gronroos, C. (1988). Service quality: The six criteria of
good perceived service. Review of Business, 9(3),
10-13.
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management of tourism: The public sector and
tourism policies. In L. Pender & R. Sharpley (Eds.),
The management of tourism, Chennai: Sage.
- Helm, S. (2003). Calculating the value of customer
referrals. Managing Service Quality, 13(2), 124-133.
- Isik, C., Sirakaya-Turk, E. & Ongan, S. (2019). Testing
the efficacy of the economic policy uncertainty
index on tourism demand in USMCA: Theory and
evidence. Tourism Economics, 1-14, https://doi.
org/10.1177/1354816619888346.
- Isik, C., Dogru, T. & Sirakaya-Turk, E. S. (2018). A nexus of
linear and non-linear relationships between tourism
demand renewable energy consumption and economic growth: Theory and evidence. International
Journal of Tourism Research, 20(1), 38-49.
- Israel, G. D. (1992). Determining sample
size. Retrieved from https://a7852d97-a62cb3a1a-s-sites.googlegroups.com/site/
estadisticayunpocomas/tama%C3%B1omuestra.
pdf?atta-chauth=ANoY7crE4AnZRqdzHczqfNWB95NMtWdObXK77UBvLhbQKrDMyGaED_Ef-0SKYu8c78EEMdtfhhoYfQHihbq7OzqogTXQpGlvcR2kxFv813AbTHp2m7Gd3al0KbAJz0sBxqLt7M8AGnNKBHPfSOFJapYoO4gJ8WGAfd60OTDcTOgDCeS8jxRqmKf8Lv8bHIwFZUa1uwPgW5Sk_N7lu9gcm6_z_
hE-D93cYzaCZTynCobyW1QkCF_BIC4%3D&attredirects=0.
- Jolliffe, L. & Farnsworth, R. (2003). Seasonality in
tourism employment: Human resource challenges.
International Journal of Contemporary Hospitality
Management, 15(6), 312-316.
- Kandampully, J. & Suhartanto, D. (2000). Customer
loyalty in the hotel industry: The role of customer
satisfaction and image. International Journal of Contemporary Hospitality Management, 12(6), 346-351.
- Katz, R. L. (1955). Skills of an effective administrator.
United States: Harvard Business School Publishing.
- Kay, C. & Moncarz, E. (2004). Knowledge skills and
abilities for lodging management success. Cornell
Hotel and Restaurant Administration Quarterly, 45(3),
285-298.
- Kotler, P., Bowen, J. T. & Makens, J. C. (2010). Marketing
for hospitality and tourism, New Jersey: Pearson.
- Lepak, D. P. & Snell, S. A. (1999). The human resource
architecture: Toward a theory of human capital
allocation and development. The Academy of Management Review, 24(1), 31-48.
- Lund, E. & Gram, I. T. (1998). Response rate according
to title and length of questionnaire. Scandinavian
Journal of Public Health, 26(2), 154-160.
- Mariampolski, A., Spears, M. C. & Vaden, A. G. (1980).
What the restaurant manager needs to know: The
consensus. The Cornell Hotel and Restaurant Administrative Quarterly, 27(3), 77-81.
- Morris, C. O. (1973). Job competencies expected of hotel
and restaurant administration graduates with implications for curriculum development (Unpublished
master’s thesis). Oklahoma State University Faculty
of Graduate College, Oklahama.
- Nelson, A. A. & Dopson, L. (2001). Future of hotel education: Required skills and knowledge for graduates of
US hospitality programs beyond the year 2000 part
one. Journal of Hospitality and Tourism Education,
13(5), 58-67.
- Neuman, W. L. (2014). Social research methods: Qualitative and quantitative approaches. United States:
Pearson Education.
- Nolan, C., Conway, E., Farrell, T. & Monks, K. (2010).
Competency needs in Irish hotels: Employer and
graduate perspectives. Journal of European Industrial Training, 34(5), 432-454.
- Normann, R. (1977). Management for growth. Chichester: Wiley.
- Oakland, J. S. (2014). Total quality management and
operational excellence. Abingdon: Routledge.
- Pardo, C. & Ruiz-Tagle, J. (2017). The dynamic role of specific experience in the selection of self-employment
versus wage-employment. Oxford Economic Papers,
69(1), 189-212.
- Pfeffer, J. (1994). Competitive advantage through people
unleashing the power of the work force. United States:
Harvard Business School Press.
- Ployhart, R. E & Moliterno, T. P. (2011). Emergence of
the human capital resource: A multilevel model.
Academy of Management Review, 36(1), 127-150.
- Rosander, A. C. (1985). Applications of quality controls in
the service industries. United States: ASQC Quality
Press.
- Ross, J. E. & Perry, S. (1999). Total quality management:
Text cases and readings. United States: St. Lucie Press.
- Sandwith, P. (1993). A hierarchy of management training requirements: The competency domain model.
Public Personnel Management, 22(1), 43-62.
- Swarbrooke, J. & Horner, S. (2007). Consumer behaviour
in tourism. Great Britain: Butterworth-Heinemann.
- Tas, R. F. (1988). Teaching future managers. Cornell Hotel
and Restaurant Administration Quarterly, 29(2), 41-
43.
- Thite, M. (2019). e-HRM: Digital approaches directions &
applications. Abingdon: Routledge.
- Touminen, P. & Kettunen, U. (2003). To fade or not to
fade: That is the question in customer relationships
too. Managing Service Quality, 13(2), 112-123.
- Tsai, F. C., Goh, B. K., Huffman, L. & Wu, C. K. (2006).
Competency assessment for entry-level lodging
management trainees in Taiwan. The Chinese
Economy, 39(6), 49-69.
- United Nations. (2016). Provisional guidelines on standard international age classifications. Retrieved from
http://unstats.un.org/unsd/publication/SeriesM/
SeriesM_74e.pdf.
- Williams, C. & Buswell, J. (2003). Service quality in leisure
and tourism. Trowbridge: Cabi.
- Whitelaw, B. (2005). Hospitality management education
in Ireland: Meeting industry needs a competency-based approach. Proceedings of Tourism and
Hospitality Research in Ireland: Exploring the Issues.
Portrush, University of Ulster.
- Yamane, T. (1967). Elementary sampling theory. United
States: Prentice-Hall.
- Zaccaro, S. J. & Klimoski, R. J. (2001). The nature of organizational leadership: an introduction. In S. J. Zaccaro
& R. J. Klimoski (Eds.), The nature of organizational
leadership: Understanding the performance imperatives confronting today’s leaders. United States:
Jossey-Bass.
Year 2020,
Volume: 20 Issue: 3, 153 - 165, 30.07.2020
Rahman Temizkan
Orhan Yabancı
References
- Alexa. (2016, March 15). The top 500 sites on the web.
Retrieved from http://www.alexa.com/topsites.
- Auw, E. (2009). Human capital capabilities and competitive advantage. International Review of Business
Research Papers, 5(5), 25-36.
- Ayres, H. (2006). Education and opportunity as influences on career development: Findings from a
preliminary study in eastern Australian tourism.
Journal of Hospitality Leisure Sports and Tourism
Education, 5(1), 16-28.
- Baum, T. (1990). Competencies for hotel management:
Industry expectations of education. International
Journal of Contemporary Hospitality Management,
2(4), 13-18.
- Baum, T. (2002). Skills and training for the hospitality
sector: A review of issues. Journal of Vocational
Education and Training, 54(3), 343-364.
- Baum, T. & Kokkranikal, J. (2005). Human resource
management in tourism. In L. Pender & R. Sharpley
(Eds.), The Management of Tourism. Chennai: Sage.
- Baum, T. (2006). Human resource management for
tourism hospitality and leisure: An international
perspective. London: Thomson.
- Baum, T. (2015). Human resources in tourism: Still
waiting for change - A 2015 reprise. Tourism Management, 50, 204-212.
- Belias D., Vasiliadis L. & Velissariou E. (2020). Internal
marketing int: The case of human resource empowerment on Greek hotels. In V. Katsoni & T. Spyriadis
(Eds.) Cultural and tourism innovation in the digital
era. Cham: Springer.
- Bouranta, N., Chitiris, L. & Paravantis, J. (2008). The
relationship between internal and external service
quality. International Journal of Contemporary Hospitality Management, 21(3), 275-293.
- Buergermeister, J. (1983). Assessment of the educational skills and competencies needed by beginning
hospitality managers. Journal of Hospitality and
Tourism Research, 8(1), 38-53.
- Cheung, C., Law, R. & He, K. (2010). Essential hotel managerial competencies for graduate students. Journal
of Hospitality and Tourism Education, 22(4), 25-32.
- Christou, E. & Eaton, J. (2000). Management competencies for graduate trainees. Annals of Tourism
Research, 27(4), 1058-1061.
- Christou, E. (2002). Revisiting competencies for hospitality management: Contemporary views of the
stakeholders. Journal of Hospitality and Tourism
Education, 14(1), 25-32.
- Crosby, P. B. (1980). Quality is free: The art of making
quality certain. New York: Mentor.
- D’Annunzio-Green, N., Maxwell, G. A. & Watson, S.
(2005). Human resource management issues in
hospitality and tourism: Identifying the priorities.
In N. D’Annunzio-Green, G. A. Maxwell & S. Watson
(Eds.), Human resource management: International
perspectives in hospitality and tourism. Padstow:
Thomson.
- Devanna, M. A., Fombrun, C. & Tichy, N. (1981). Human
resource management: A strategic perspective.
Organizational Dynamics, 9(3), 51-67.
- Dieke, P. U. C. (2001). Human resources in tourism
development: African perspective. In D. Harrison
(Ed.), Tourism and the less developed world: Issues and
case studies. Trowbridge: Cabi.
- Dogru, T., Isik, C. & Sirakaya-Turk, E. (2019). The balance
of trade and exchange rates: Theory and contemporary evidence from tourism. Tourism Management,
74, 12-23.
- Evans, J. (1993). Tourism graduates: A case of over-production. Tourism Management, 14(4), 243-246.
- Evans, J. R. & Dean, J. W. (2003). Total quality: Management organization and strategy. United States:
Thomson-South Western.
- Field, A. (2009). Discovering statistics using SPSS. Estella:
Sage.
- Fournier, H. & Ineson, E. M. (2010). Closing the gap
between education and industry: Skills’ and competencies’ requirements for food service internships
in Switzerland. Journal of Hospitality and Tourism
Education, 22(4), 33-42.
- George, S. & Weimerskirch, A. (1994). Total quality
management strategies and techniques proven at
today’s most successful companies. United States:
John Wiley & Sons.
- Gronroos, C. (1988). Service quality: The six criteria of
good perceived service. Review of Business, 9(3),
10-13.
- Hall, C. M. (2005). The role of government in the
management of tourism: The public sector and
tourism policies. In L. Pender & R. Sharpley (Eds.),
The management of tourism, Chennai: Sage.
- Helm, S. (2003). Calculating the value of customer
referrals. Managing Service Quality, 13(2), 124-133.
- Isik, C., Sirakaya-Turk, E. & Ongan, S. (2019). Testing
the efficacy of the economic policy uncertainty
index on tourism demand in USMCA: Theory and
evidence. Tourism Economics, 1-14, https://doi.
org/10.1177/1354816619888346.
- Isik, C., Dogru, T. & Sirakaya-Turk, E. S. (2018). A nexus of
linear and non-linear relationships between tourism
demand renewable energy consumption and economic growth: Theory and evidence. International
Journal of Tourism Research, 20(1), 38-49.
- Israel, G. D. (1992). Determining sample
size. Retrieved from https://a7852d97-a62cb3a1a-s-sites.googlegroups.com/site/
estadisticayunpocomas/tama%C3%B1omuestra.
pdf?atta-chauth=ANoY7crE4AnZRqdzHczqfNWB95NMtWdObXK77UBvLhbQKrDMyGaED_Ef-0SKYu8c78EEMdtfhhoYfQHihbq7OzqogTXQpGlvcR2kxFv813AbTHp2m7Gd3al0KbAJz0sBxqLt7M8AGnNKBHPfSOFJapYoO4gJ8WGAfd60OTDcTOgDCeS8jxRqmKf8Lv8bHIwFZUa1uwPgW5Sk_N7lu9gcm6_z_
hE-D93cYzaCZTynCobyW1QkCF_BIC4%3D&attredirects=0.
- Jolliffe, L. & Farnsworth, R. (2003). Seasonality in
tourism employment: Human resource challenges.
International Journal of Contemporary Hospitality
Management, 15(6), 312-316.
- Kandampully, J. & Suhartanto, D. (2000). Customer
loyalty in the hotel industry: The role of customer
satisfaction and image. International Journal of Contemporary Hospitality Management, 12(6), 346-351.
- Katz, R. L. (1955). Skills of an effective administrator.
United States: Harvard Business School Publishing.
- Kay, C. & Moncarz, E. (2004). Knowledge skills and
abilities for lodging management success. Cornell
Hotel and Restaurant Administration Quarterly, 45(3),
285-298.
- Kotler, P., Bowen, J. T. & Makens, J. C. (2010). Marketing
for hospitality and tourism, New Jersey: Pearson.
- Lepak, D. P. & Snell, S. A. (1999). The human resource
architecture: Toward a theory of human capital
allocation and development. The Academy of Management Review, 24(1), 31-48.
- Lund, E. & Gram, I. T. (1998). Response rate according
to title and length of questionnaire. Scandinavian
Journal of Public Health, 26(2), 154-160.
- Mariampolski, A., Spears, M. C. & Vaden, A. G. (1980).
What the restaurant manager needs to know: The
consensus. The Cornell Hotel and Restaurant Administrative Quarterly, 27(3), 77-81.
- Morris, C. O. (1973). Job competencies expected of hotel
and restaurant administration graduates with implications for curriculum development (Unpublished
master’s thesis). Oklahoma State University Faculty
of Graduate College, Oklahama.
- Nelson, A. A. & Dopson, L. (2001). Future of hotel education: Required skills and knowledge for graduates of
US hospitality programs beyond the year 2000 part
one. Journal of Hospitality and Tourism Education,
13(5), 58-67.
- Neuman, W. L. (2014). Social research methods: Qualitative and quantitative approaches. United States:
Pearson Education.
- Nolan, C., Conway, E., Farrell, T. & Monks, K. (2010).
Competency needs in Irish hotels: Employer and
graduate perspectives. Journal of European Industrial Training, 34(5), 432-454.
- Normann, R. (1977). Management for growth. Chichester: Wiley.
- Oakland, J. S. (2014). Total quality management and
operational excellence. Abingdon: Routledge.
- Pardo, C. & Ruiz-Tagle, J. (2017). The dynamic role of specific experience in the selection of self-employment
versus wage-employment. Oxford Economic Papers,
69(1), 189-212.
- Pfeffer, J. (1994). Competitive advantage through people
unleashing the power of the work force. United States:
Harvard Business School Press.
- Ployhart, R. E & Moliterno, T. P. (2011). Emergence of
the human capital resource: A multilevel model.
Academy of Management Review, 36(1), 127-150.
- Rosander, A. C. (1985). Applications of quality controls in
the service industries. United States: ASQC Quality
Press.
- Ross, J. E. & Perry, S. (1999). Total quality management:
Text cases and readings. United States: St. Lucie Press.
- Sandwith, P. (1993). A hierarchy of management training requirements: The competency domain model.
Public Personnel Management, 22(1), 43-62.
- Swarbrooke, J. & Horner, S. (2007). Consumer behaviour
in tourism. Great Britain: Butterworth-Heinemann.
- Tas, R. F. (1988). Teaching future managers. Cornell Hotel
and Restaurant Administration Quarterly, 29(2), 41-
43.
- Thite, M. (2019). e-HRM: Digital approaches directions &
applications. Abingdon: Routledge.
- Touminen, P. & Kettunen, U. (2003). To fade or not to
fade: That is the question in customer relationships
too. Managing Service Quality, 13(2), 112-123.
- Tsai, F. C., Goh, B. K., Huffman, L. & Wu, C. K. (2006).
Competency assessment for entry-level lodging
management trainees in Taiwan. The Chinese
Economy, 39(6), 49-69.
- United Nations. (2016). Provisional guidelines on standard international age classifications. Retrieved from
http://unstats.un.org/unsd/publication/SeriesM/
SeriesM_74e.pdf.
- Williams, C. & Buswell, J. (2003). Service quality in leisure
and tourism. Trowbridge: Cabi.
- Whitelaw, B. (2005). Hospitality management education
in Ireland: Meeting industry needs a competency-based approach. Proceedings of Tourism and
Hospitality Research in Ireland: Exploring the Issues.
Portrush, University of Ulster.
- Yamane, T. (1967). Elementary sampling theory. United
States: Prentice-Hall.
- Zaccaro, S. J. & Klimoski, R. J. (2001). The nature of organizational leadership: an introduction. In S. J. Zaccaro
& R. J. Klimoski (Eds.), The nature of organizational
leadership: Understanding the performance imperatives confronting today’s leaders. United States:
Jossey-Bass.