General Considerations on Leadership in the Hospitality Industry. Conceptual Analysis and Practical Studies

Leadership in the hospitality industry is still an open research field especially in describing the effects of leadership style on hotel employees. The purpose of the paper is to present and analyze the following concepts: leadership and leadership style, hospitality industry; the practical aspects of leadership in the hospitality industry and to identify relevant studies regarding the importance of leadership styles applied in this industry. The research methodology consists of analyzing the foreign and Romanian specific literature regarding the hospitality industry and leadership, highlighting the current state of leadership in hospitality emphasizing both theoretical and practical studies. The results are focused on clarifying the current leadership concepts and practices in the hospitality industry by pointing out the best approaches.leadership and leadership style, management, hospitality, hotel industry, hospitality leadership, performance

THE TOURIST PERCEPTION OF THE HOSPITALITY INDUSTRY: ROMANIA VERSUS EUROPEAN UNION

Automatically when we talk about tourism, tourism industry and hospitality industry we refer to the term also increasingly mentioned. Through this work we describe the hotel, restaurant business and other travel related activity services, which since 2008 have been continuously developed and represent a source of benefit to the economy of any country. The paper aims to assess the perception of tourists based on a questionnaire about the quality of hospitality services in Romania compared to European Union countries.hospitality, hotel industry, restoration, perception

INTERCULTURALITY – A FACTOR OF TOURISM DEVELOPMENT (PART 1 - GASTRONOMY IN TOURISM, ATTRACTION OR IMPEDIMENT)

In order to transmit a culture without altering it, while creating tourism, cultural and religious products, a variety of details must be taken into account regarding the basic tourism services such as accommodations and food. (gastronomy)These servicestourism, gastronomy, tradition, interculturality, advertising, tourism product

COMPETITIVENESS THROUGH SUSTAINABILITY AND FINANCIAL EFFICIENCY OF SPA TOURIST DESTINATIONS

In the specific literature, success may be achieved by two important attributes: competitiveness and sustainability. Competitive advantage represents an essential criterion for surviving on the tourist market and defines the ability of one destination to use these resources effectively and in the long term. The paper work continue a study begun last year by the same authors about tourist perception of attractiveness of the two tourist SPA destinations (Buziaş and Băile Felix) on a different market segment (18-35 years old people). This time, we undertake an analysis on SC Turism Felix SA in order to determine and underline the tourist competitiveness through sustainability and financial efficiency (tourism performance indicators evolution, market share, turnover, investment volume, financial returns and costs).Competitive advantage, financial efficiency, sustainability, SPA

The Perceived Leadership Style and Employee Performance in Hotel Industry – a Dual Approach

Hotel industry is an industry based on specific services and a high degree of employees (especially front line employees) client direct contact. A good relationship with the manager helps the subordinate to work beyond his daily effort, to be oriented to improve continuously his work performance and to give maximum of satisfaction to clients. This research paper is aiming to discuss the perceived leadership style and employees’ individual performance related to job satisfaction and organizational commitment in the hotel industry from Romania. In order to achieve this, it was explored a dual perception: managers’ perception and employees’ perception. Four leadership styles were studied: autocratic, participative, transformational and transactional. The employee performance was studied taking into account: efficiency and efficacy. The method of research was based on questionnaires using Likert Scale measurement. These were applied on 20 managers and 30 employees without management position. The differences and similarities were identified in the dominance of the leadership style and in employees’ perceived individual performance. Managers perceived their own leadership style more autocratic and participative meanwhile employees perceived them to be more autocratic and transformational. Employee performance is not perceived as being high by them self and managers. Both agree that the quality of employees’ work majority depends of their interest and of their relationship with their colleagues

COMPARATIVE ANALISYS – SERVANT LEADERSHIP AND TRANSFORMATIONAL LEADERSHIP

Servant Leadership (Greenleaf, 1970) and Transformational Leadership (Burns, 1978) are the main subjects in organizational research beginning with the ’70. During this period the ideas where conceptualized, studies where done to observe the effects of applying the styles inside the organizational environment, the impact on individual and group performance. During the same period were also formulated principles, characteristics and conceptual models for their implementation. Among the well-known forms of leadership, transformational and servant leadership are the most desirable forms inside organizations. The purpose of this paper is to make a comparative analysis of the two concepts of leadership through the dynamics of the concepts, the features, characteristics and principles with the main focus on common elements, what is distinctive for each of the two styles, what makes the difference between transformational leadership and servant leadership. The method used is qualitative research based on comparative analysis. By this article we wanted to shape some arguments to sustain the feasibility of the two concepts inside different organizational contexts in Romania (hotel industry and automotive industry)

COMPETITIVENESS THROUGH SUSTAINABILITY AND FINANCIAL EFFICIENCY OF SPA TOURIST DESTINATIONS

In the specific literature, success may be achieved by two important attributes: competitiveness and sustainability. Competitive advantage represents an essential criterion for surviving on the tourist market and defines the ability of one destination to use these resources effectively and in the long term. The paper work continue a study begun last year by the same authors about tourist perception of attractiveness of the two tourist SPA destinations (Buziaş and Băile Felix) on a different market segment (18-35 years old people). This time, we undertake an analysis on SC Turism Felix SA in order to determine and underline the tourist competitiveness through sustainability and financial efficiency (tourism performance indicators evolution, market share, turnover, investment volume, financial returns and costs)

THE TOURIST PERCEPTION OF THE HOSPITALITY INDUSTRY: ROMANIA VERSUS EUROPEAN UNION

Automatically when we talk about tourism, tourism industry and hospitality industry we refer to the term also increasingly mentioned. Through this work we describe the hotel, restaurant business and other travel related activity services, which since 2008 have been continuously developed and represent a source of benefit to the economy of any country. The paper aims to assess the perception of tourists based on a questionnaire about the quality of hospitality services in Romania compared to European Union countries

INTERCULTURALITY – A FACTOR OF TOURISM DEVELOPMENT (PART 1 - GASTRONOMY IN TOURISM, ATTRACTION OR IMPEDIMENT)

In order to transmit a culture without altering it, while creating tourism, cultural and religious products, a variety of details must be taken into account regarding the basic tourism services such as accommodations and food. (gastronomy) These service