Conference Programme
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Wednesday 14 October 2015
Pre-Conference Events
Venue: Manchester Metropolitan University
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0830-1600 |
EuroCHRIE Board Meeting (by invitation) |
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0830-1730 |
Certification in Hotel Industry Analytics Train-the-Trainer Workshop Download the workshop description Contact: Steve Hood - SHood@str.com |
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1300-1700 |
The HOTS Simulation Train-the-Trainer Workshop offered by the Total Simulator Company |
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1800-1900 |
First Time Attendee Reception and Registration sponsored by EuroCHRIE |
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1900-2000 |
Welcome Reception and Registration sponsored by Manchester City Council |
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2030 |
Holland House EuroCHRIE Reception sponsored by Association Dutch Hotel Management Schools |
Thursday 15 October 2015
Experience EuroCHRIE 2015
Venue: The Lowry Hotel, Manchester, M3 5LH
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0800-0900 |
Refreshments and Registration |
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Opening Address |
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0900-0930 |
Opening Address |
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Keynote Speaker |
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0930-1030 |
Keynote: B. Joseph Pine II |
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1030-1100 |
Refreshments |
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Keynote Speaker |
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1100-1200 |
Keynote: Andrea Torrance |
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1200-1330 |
Networking Lunch and Posters Poster Presentations:Sports travelers: Destination image and loyalty The importance of mentoring: Are we failing our female hospitality management students? Antecedent and consequence of hospitality employees’ cultural competency: core self-evaluations and customer
service orientation The importance of knowledge transfer within the hotel chain internationalisation
How does the physical environment influence customer experience in upscale restaurants? Added people planet profit value of local food products for a tourism destination Using value-based communication to nudge hospitality entrepreneurs to show better sustainable behaviour in
using certification schemes for their accommodation |
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Sponsored Workshop |
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1330-1700 |
Hotel Business Acumen Instructor (HBAi) Workshop |
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Parallel Paper Presentations |
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Theme: Consumer |
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1330-1400 |
Multisensory and authentic experience of Food Tourism as a differentiation factor for tourism destination marketing |
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1400-1430 |
An experiential ethnography of the meaning and experience of participation in
cyclosportives (long distance cycling events) |
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1430-1500 |
A mixed methods phenomenological investigation into the construction of event meaning: the BMX racing events
case |
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Theme: Management |
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1330-1400 |
Big data in hospitality - The struggle for definition |
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1400-1430 |
The impact of Generation Y on the hospitality industry: A case study of a Norwegian hotel |
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1430-1500 |
The contextual antecedents of emotional labour of holiday representatives: An observational study |
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Theme: Technologies |
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1330-1400 |
From cost savings to experience enhancement: The evolving role of self-service technologies |
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1400-1430 |
Revenue Management and Booking Channels: using conjoint analysis to optimise OTA commission percentage |
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1430-1500 |
Antecedents of eCRM Success: A Study of the Hotel Industry in Thailand |
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Theme: Sustainable |
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1330-1400 |
Carbon offsetting schemes - Responsible Tourism behaviour: Issues and challenges in the 21st Century |
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1400-1430 |
Climate-friendly hospitality and circular economy |
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1430-1500 |
The integration of menu engineering as a revenue management experience In Total Enterprise Restaurant |
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Theme: Technologies |
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1330-1400 |
The moderating effect of long-term orientation on experience economy in augmented reality adoption |
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1400-1430 |
Exploring the use of smartphone applications in hospitality and tourism marketing: Experience economy
perspective |
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1430-1500 |
PageRank grade evaluation of independent Slovenian restaurant websites |
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Theme: Consumer |
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1330-1400 |
The impact of service recovery on customer satisfaction and customer loyalty: The case of airline industry |
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1400-1430 |
An empirical investigation on five-star airline service quality, customer satisfaction, and customer loyalty:
Comparison between business class customers and economy class customers |
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1430-1500 |
Unraffeling the power of customer delight |
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1500-1530 |
Refreshments |
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Sponsored Workshop |
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1530-1600 |
Changing the Learning Landscape in Hospitality Higher Education with Technology: The KP Compass
Gamified Online Learning Platform Advantage |
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Parallel Paper Presentations |
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Theme: Consumer |
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1530-1600 |
Communication and climate applications |
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1600-1630 |
A preliminary comparison of experience and service quality dimensions on customer outcomes in hospitality and
tourism |
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1630-1700 |
Customer satisfaction and loyalty in airline industry |
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Theme: Education |
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1530-1600 |
Venturing into new learning space: The case of Saxion's Hospitality Expedition |
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1600-1630 |
Assurance of learning for academic programs in tourism and hospitality management |
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1630-1700 |
Reflection of teaching entrepreneurship to tourism and hospitality students |
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Theme: Management |
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1530-1600 |
Destination marketing theory and practice – ducks or rabbits? |
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1600-1630 |
Hotel eCRM competence and performance evaluation: A case study in the Hong Kong hotel industry |
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1630-1700 |
U.S. bed and breakfast entrepreneurs: Expectations and attitudes |
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Theme: Sustainable |
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1530-1600 |
Explore factors that influence residents’ subjective well-being |
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1600-1630 |
Circular Economy as an accelerator for sustainable experiences in the hospitality and tourism industry |
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1630-1700 |
Sustainable Tourism? Understanding the tourist market of two Italian parks: An experience-based approach |
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Human Trafficking Awareness Sessiontainable |
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1600-1700 |
Maureen Brookes, Angela Roper & Alexandros Paraskevas |
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1815 |
Manchester United Networking Reception |
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1830 |
Coach Departs Lowry Hotel |
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1900 |
Reception and Complimentary Tour of Old Trafford Stadium |
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2100 |
Coaches depart for the Lowry Hotel |
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Friday 16 October 2015
Experience EuroCHRIE 2015
Venue: The Lowry Hotel, Manchester, M3 5LH
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0800-0900 |
Refreshments and Day Delegate Registration |
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Workshop |
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0900-1030 |
Qualitative Data Analysis Workshop |
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Parallel Paper Presentations |
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Theme: Consumer |
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0900-0930 |
Tourism image: A holistic experiential view |
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0930-1000 |
Understanding destination choice from a cultural distance perspective |
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1000-1030 |
Using the framework of experience economy to explore cultural tourism experience |
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Theme: Consumer |
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0900-0930 |
The experience patterns: Understanding flow and immersion interplay during a holiday |
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0930-1000 |
The memorable tourism experience scale (MTS’e) analysis through cooking class package from number of hotels
in Ubud, Bali |
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1000-1030 |
Depictions of culture: The case of tourists’ guidebooks |
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Theme: Consumer |
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0900-0930 |
The Life Style Hub: Using design thinking to develop a new hotel concept |
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0930-1000 |
Service Experience Dimensions in Asian Hospitality: A Case Study of Hotels in Thailand and Hong Kong |
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1000-1030 |
Service Quality, Service Fairness and Customer Satisfaction: Examples Drawn from Asia’s Hotel Industry |
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Theme: Education |
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0900-0930 |
Intercultural competence, global citizenship or cosmopolitanism? No Tower of Babel if hospitality educators join
forces |
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0930-1000 |
Preparing postgraduate hospitality students for international career success: A virtual intercultural team work
initiative across three European hospitality education institutions |
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1000-1030 |
A global hospitality and tourism classroom experience without leaving home |
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Theme: Management |
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0900-0930 |
A macro econometric model for forecasting the hotel-room night demand: The case of Switzerland |
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0930-1000 |
The loyalty ladder: Fifteen years of hotel loyalty research |
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1000-1030 |
Improving the hotel employees experience will help retain then... it’s not rocket science, it’s common sense! |
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Theme: Management |
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0900-0930 |
The influence of experience economy theory on frontline managers - An exploratory study |
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0930-1000 |
The effect of familiarity and self-efficacy on value co-creation process in the dining experience |
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1000-1030 |
The material management of the restaurant experience: A Malaysian case study of DINESCAPE application in an
Indonesian themed environment |
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1030-1100 |
Refreshments |
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Keynote Speaker |
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1100-1200 |
Keynote: Professor Kaye Chon |
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EuroCHRIE Annual General Meeting |
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1100-1200 |
Grand Ballroom |
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1300-1400 |
Lunch and Networking Poster Presentations:Destination and country images differentiated by tourism destination experience The future of hotel leadership competencies Service learning: Practical implications and pedagogical reflexion Factors effecting “Eating Out” experiences of the elderly: A comparative approach from USA and Turkey An experiential approach to teaching event planning Going all in: The memories business mindset |
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Sponsored Workshop |
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1400-1600 |
REDGlobal Career Academy: Developing, writing and using case studies for educational purposes |
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Parallel Paper Presentations |
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Theme: Consumer |
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1400-1430 |
Spectator attendance at sport events: A South African experience |
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1430-1500 |
An Opera House reimagined: Social inclusion and audience development at London’s Royal Opera House |
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1500-1530 |
Do you hear the people sing? The case of Catholic processions in Macau |
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1530-1600 |
An investigation into event experience and design within agricultural shows |
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1600-1630 |
Customer emotions throughout the vacation experience: The momentary and enduring effects of guest affect |
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Theme: Education |
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1400-1430 |
Technology as a teaching aid - a blended learning approach to restaurant service training |
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1430-1500 |
The iPad in the classroom: Lessons learnt |
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1500-1530 |
Innovation for education; international transfers of knowledge – further developments of a prototype assessment
system |
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1530-1600 |
Experiential learning in the production process of Turkish Pekmez |
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1600-1630 |
An experiential approach to teaching event planning |
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Theme: Management |
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1400-1430 |
Importance of customer relationship management, innovation and corporate entrepreneurship in organizational
performance |
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1430-1500 |
Proactive helping behavior in hospitality - a new measure and a test of a preliminary model |
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1500-1530 |
Connecting on a higher level: The mediating effect of Ideological Contracts on the CSR-Employee Engagement
relationship |
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1530-1600 |
From marketing to managing a destination: The potential of collaborative revenue management |
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1600-1630 |
Millennial feedback in food service: Analysis of three ways to assess customer satisfaction |
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Theme: Management |
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1400-1430 |
3D printing and co-creation of value for the visitor experience in museums and art galleries |
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1430-1500 |
Towards an understanding of managing service quality and the UK music festival experience |
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1500-1530 |
Design for zoo experience: Benchmarking the common denominators of successful zoo experiences |
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1530-1600 |
Towards 'Strategic Event Creation'; a step change for marketing events |
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1600-1630 |
Relationships among tourist loyalty dimensions: The effect of tourism experience |
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Theme: Management |
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1400-1430 |
Creating experiences in hotels and spas: The significance of culture and religion |
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1430-1500 |
Promotions in franchises: Do the inter-organizational agreements influence firm internal labour market? |
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1500-1530 |
Toward an experience innovation canvas: A tool for senior management teams leading experience organizations |
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1530-1600 |
Casino workplace bullying in Macau |
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1600-1630 |
A leadership construct for the casino and gaming industry based on the leadership style of Dennis Gomes |
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Theme: Sustainable |
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1400-1430 |
Cycles of enchantment and meaning: Exploring US tourists' photographic experiences of Ireland |
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1430-1500 |
Miami, Florida: A City at risk of slipping back into the sea |
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1500-1530 |
Reviewing place image and attachment literature in the context of resident support |
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1530-1600 |
Do hotels’ recently emerging amenities and sustainability practices lead to guests’ price premium and loyalty? |
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1600-1630 |
General values and organic wine endorsement: An empirical assessment |
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Evening Social Event |
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1600-1630 |
Gala Drinks Reception |
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1900-1930 |
Gala Drinks Reception |
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1930-2230 |
Gala Dinner and Awards Evening |
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Saturday 17 October 2015
Experience EuroCHRIE 2015
Venue: The Lowry Hotel, Manchester, M3 5LH
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0800-0900 |
Refreshments and Day Delegate Registration |
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Parallel Paper Presentations |
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Theme: Consumer |
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0900-0930 |
Creating the customer experience through eWOM: The role of docility and its determinants in restaurant selection |
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0930-1000 |
Experiencing collaborative consumption: An exploratory research on the rise of the sharing economy in the
hospitality industry |
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1000-1030 |
Experiencing hospitality: An exploratory study on the experiential dimensions of hospitality |
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1030-1100 |
Café Culture - insights into customer experiences of hospitality in a commercial setting |
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Theme: Consumer |
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0900-0930 |
Improving elderly social well-being through hospitality: The interface between service, social interaction,
satisfaction and quality of Life |
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0930-1000 |
Marketing strategy of the food industry, menu suggestion in the global market - case study of Japanese
manufacturers |
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1000-1030 |
From product line manufacturing to services conception: How service design thinking may improve customer
experience in the hospitality industry? |
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Theme: Education |
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0900-0930 |
The internship experience: Bridging theory and practice |
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0930-1000 |
Experiencing the design thinking process in hospitality education, a case study |
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1000-1030 |
Embodied leadership with tango: An experiential form to learn leading and following that makes pedagogical
sense! |
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1030-1100 |
Teaching experience in North Korea |
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Theme: Management |
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0900-0930 |
Predictors of relationship quality for Cretan SME hotel organisations |
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0930-1000 |
Relationship between the tourists’ place attachment, satisfaction and loyalty: Diversity preference as a media |
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1000-1030 |
Adding power to empowerment: The importance of personalisation and interactional justice during service delivery
and recovery |
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Theme: Management |
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0900-0930 |
Adult education and employee training in the hotel industry in Nigeria |
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0930-1000 |
Engaging stakeholders to co-create memorable city hospitality: Residents’ motives and personas |
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1000-1030 |
Tourism competitiveness and the role of government: The case of Central America |
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Theme: Technologies |
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0900-0930 |
The impact of interaction and ubiquity on trust, benefits, and enjoyment in social media continuance use |
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0930-1000 |
Enhancing customer experiences through social customer relationship management: Practical implications in
tourism and hospitality |
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1000-1030 |
The brand-land relationship in the online experiential communication: The origin-based products |
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Workshop |
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1000-1100 |
Careers Fair Workshop |
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1000-1100 |
Refreshments |
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1130-1230 |
14th APacCHRIE Conference 2016 Keynote Speaker:Keynote: Steve Hood |
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Closing Plenary |
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1230-1245 |
Closing Plenary |
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1245-1400 |
Lunch and Networking |
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