RESEARCH GUIDELINES:

BACHELOR OF HOSPITALITY MANAGEMENT (BHM)

BACHELOR OF CULINARY MANAGEMENT (BCM)

July 2020

RESEARCH METHODOLOGY

And

FINAL YEAR PROJECT

1

FOREWORD

This guideline aims to introduce and assist students in the research and academic writing process. Students pursuing degrees in BHM & BCM are required to undertake two semesters of research courses known as Research Methodology (RM) and Final Year Project (FYP). In particular, RM allows students to comprehend the fundamental process of conducting research. The course requires students to develop a research proposal. Consequently, the research proposal will be used as the blueprint to carry out an empirical investigation for the following semester of FYP course.

This guideline will take students through two main concerns, namely:

1) General submission requirements of a project

2) Format for a research proposal (RM) and final year project (FYP)

The appendices section provides students further illustrations to understand the requirements, specifications as well as evaluation criteria of the project.

The project is a capstone course for BHM & BCM programs, envisages students learning outcome that achieves high levels of cognitive skills (i.e. able to evaluate), psychomotor skills (i.e. able to construct), affective skills (i.e. able to propose) and social skills ( i.e. able to manage resources).

Upon undergoing the systematic research process, the project modules envision creating Hospitality and Tourism human capital with sound problem solving and decision-making abilities.

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CONTENTS

Foreword

Section 1

1 General requirements of Research Proposal and Final Year Project 1.1 Introduction 1.2 Language 1.3 Technical specification

1.3.1 Font type and size 1.3.2 Margin 1.3.3 Line Spacing 1.3.4 Page Numbering 1.3.5 Paper type 1.3.6 Binding 1.3.7 Page layout 1.3.8 Project submission

Section 2

2 Research Proposal format (Research Method) 2.1 General guidelines 2.2 Proposal Structure/ Chapters

Section 3

3 Final Year Project format 3.1 General guidelines 3.2 Chapter organization

3.2.1 Front section 3.2.2 Main section 3.2.3 Back section

Section 4

4 References within the text/ in-text citation 4.1 Introduction 4.2 Author-date system 4.2.1 Sole author 4.2.2 Co-authors 4.3.4 Corporate author 4.3.5 Authors with the same name 4.3.6 Multiple references

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Section 5

5 List of References 5.1 Author’s name 5.2 Titles of publications 5.3 Types of publication

5.3.1 Articles in journals, with a single author 5.3.2 Articles in journals, having co-authors 5.3.3 Book 5.4.4 Dissertation 5.4.5 Newspaper 5.4.6 Electronic reference materials on WWW, with author and date 5.4.7 Electronic reference materials on WWW, with author,

organization, and date 5.4.8 Electronic reference materials on WWW, with no date.

Section 6

6 Plagiarism

Appendices

A Example of the Cover of a Research Proposal

B1 Preliminary Acceptance Form

B2 Final Year Project Supervisor Form

C1 Example of the Cover of a Final Year Project

C2 Example of the Title Page

D Approval Sheet

E Format of Abstract

F Format of Acknowledgement

G Format of Originality Declaration

H Table of Contents

I Layout of a chapter

J Example of List of Tables

K Example of List of Figures

L Example of Tables

M Example of Figures

4

Section 1

General Requirements of Research Proposal and Final Year Project

1. Introduction

The purpose of this guideline is to assist students in preparing and completing their research proposal and final year project. Students are advised to communicate regularly with their respective supervisors for subject matter guidance.

2. Language

The research proposal and dissertation must be written and submitted in the English language only. Writing style should be standardized (mixture of Malay and English or American English and British English is not allowed), formal, precise and easy to understand. All proposals and dissertation submissions will be strictly monitored and comply with plagiarism terms and conditions. Students will have to submit their plagiarism reports (www.turnitin.com) together with your completed dissertation. . 3. Technical specification

The research proposal and dissertation to be submitted for grading should be typed using a word processor and printed on a letter-quality or laser printer. Students are required to comply with the following requirements:

3.1 Font type and size

The entire text of the project proposal and project dissertation including title and page numbering should be of font size 12-point and font type Times New Roman or Arial. Text in tables and figures should not be less than 8-point.

3.2 Margin (A4 Format)

The write up must be printed double-sided with:

Front side - Left margin: 4 cm; Right margin: 2.5cm Back Side – Left margin: 2.5cm; Right margin: 4cm Top and bottom margins should be at 2.5 cm. This specification should be adhered to facilitate binding.

Paragraph alignment should be left and right justified.

3.3 Line Spacing

The dissertation must have a line spacing of two (2). The figure and table should be single-line spaced. Quotes of three lines or more must be indented and be single-line spaced. Each reference within the References section should be single-line spaced. Single line spacing should be within titles, and within each entry in lists and footnotes.

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3.4 Page Numbering

All front matter page numbers must be lower case Roman numerals centered at the bottom of the page.The first page of the front matter after the Title page, is numbered “ii”. There is no page with the number “i”. The first page of the body of the FYP is numbered page 1. The student should use Arabic numerals. Words, dashes or any other symbol before or after the page number is not allowed. Page numbers font size should be the same as the text of the final year project. FYP page numbers can either be at the:

top right corner OR bottom right corner OR bottom centre .

Page numbers on landscape-oriented pages must be placed to be consistent with the numbering placement you are using in the final year project. Pages must be numbered consecutively throughout the FYP.

3.5 Paper type

The student should use 80 grams white A4 (210mm X 297mm) sized paper for printing.

3.6 Binding

The student should submit for binding only after obtaining the supervisor’s approval.

3.7 Page layout

The text should be on a portrait layout. Landscape layout is allowed for tables and figures.

3.8 Submission of the Research Proposal (RM) & Final Year Project (FYP)

The research proposal and final year project should be submitted to the School of Hospitality, Tourism & Culinary Arts on a date stated by the lecturer in-charged. A student intending to submit his/her research proposal or final year project should comply with the following procedures:

i. Research proposal (RM)

a. The completed WORDS soft copy of Chapter 1 – 3, supervisory form, cover page, table of contents, list of references, appendices, MUST be submitted through email to the Supervisor and Cc to the Coordinator.

b. All files must be in the zip folder and put YOUR FULL NAME AND STUDENT ID AS YOUR FILENAME.

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ii. Final Year Project (FYP)

a. The completed WORDS soft copy of Chapter 1 – 5, supervisory form, cover page, table of contents, list of references, appendices, SPSS input and output MUST be submitted through email to the Supervisor and Cc to the Coordinator.

b. All files must be in the zip folder and put YOUR FULL NAME AND STUDENT ID AS YOUR FILENAME.

iii. Turnitin Report must be included for both courses and should be attached towards the end, right after Appendices.

a. Digital Receipt (Appendix O ) b. Plagiarism Percent (%) (Appendix P)

Plagiarism percentage EXCEEDING 30% WILL BE CONSIDERED A FAILURE.

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Section 2

Research Methodology Format (KBRM 3014)

2.1 General guidelines

The Research Method proposal would be performed based on the basic exploratory research approach. Students are highly recommended to conduct exploratory study in regards to hospitality and tourism industry i.e. hotel, food and beverage, transportation and so forth. Students are also encouraged to select current issues of hospitality industry as their research topic. The proposal should comprise written documentation minimum 3000 words excluding appendices and should consist not more than four respective chapters.

2.2 Research Proposal Structure

The research proposal is a scientific document, hence should comply with a systematic writing sequence as shown below:

Chapter 1: Introduction

Introduction

Research background

Problem statement / Issues

Research objectives

Research questions

Significance of the research

Study plan (Gantt chart/ milestone)

Summary

Chapter 2: Literature Review

Introduction

Concepts and Theory

Review of literature

Conceptual framework

Summary

Chapter 3: Methodology

Introduction

Research design

Research Conceptual Framework

Research procedure

Sampling technique

Research instruments Statistical methods

Conclusion

Expected outcomes

References

Appendices

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Section 3

Final Year Project (FYP) Format

3.1 General guidelines

The FYP should comprise written documentation minimum 7,000 excluding the front section (3.2.1) and appendices.

3.2 Chapter organization

The project is a scientific document, hence should comply with a systematic writing sequence as shown below:

3.2.1 Front section

a. Cover page (Appendix C)

i. Full title of FYP & RM; ii. Author’s full name; iii. Degree for which the FYP & RM is submitted; iv. Name of the university; v. School of Hospitality, Tourism and Culinary Arts; and vi. Month and year of submission.

b. Title page (Appendix C) should include the following:

i. Full title of FYP & RM; ii. Author’s full name; iii. Degree for which the FYP & RM is submitted; iv. Name of the university; v. School of Hospitality, Tourism and Culinary Arts; and vi. Month and year of submission.

c. Approval sheet (Appendix D)

The approval sheet signifies that a student’s FYP has been approved and accepted by supervisor, coordinator, academic head of the SHTCA and external examiner.

d. Abstract (Appendix E)

Pay attention to the preparation of your abstract. The abstract should be as informative as possible and cover six key areas: 1) purpose, 2) scope, 3) methods used, 4) the results, 5) conclusions, and 6) recommendations. Limit your abstract to 350 words.

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e. Acknowledgement (Appendix F)

This section allows the author to express gratitude to people and organizations that have assisted in completing the FYP successfully.

f. Originality declaration (Appendix G)

The author declares that the work carried out in completing the FYP is original, true to research ethics and without plagiarism. The Turnitin report needs to be attached as part of your appendices.

g. Table of content (Appendix H)

Provides guidance to readers of the main and sub-topics that are discussed in completing the FYP.

3.2.2 Main section

Chapter 1: Introduction

Research Background

Problem statement / issues

Research objectives

Significance of the research

Chapter 2: Literature review

Introduction

Concepts and Theory

Review of literature

Conceptual framework

Chapter 3: Methodology

Introduction

Research design

Research procedure

Sampling technique

Research instruments

Statistical methods

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Chapter 4: Findings and Discussion

Primary data analysis summarized in the form of text, figures, tables etc.

All tables and illustrations used should be mentioned in the text with appropriate titles and enough explanation to make them readily identifiable.

The findings of the research should be compared and contrasted with those of previous studies presented in the literature review.

Data are reported in sufficient detail to justify the conclusions.

The discussion should also include an explanation of your deductions about the data, your speculation, and describes how this fits into the general project and the implications of the results found.

Critically assess the effectiveness of your chosen research methodology.

Chapter 5: Conclusion

Summary of findings.

Answers to research questions.

Contribution and limitation (constraints, failures, or weaknesses) of research.

Recommendations for future research.

3.2.3 Back section

Formatting the References List (Section 5)

Start the reference list on a new page, with the word References in the top center of the page.

Arrange the items alphabetically by author (if no author is given, then start with the title).

Do not spell out an author’s first or middle name: Shock, P.J. (not Shock, Patti J.).

In titles of books, articles, websites, and other major works, only the first words of the title and subtitle are capitalized (except proper nouns, which are still always capitalized): Conferences and conventions: A global industry. However, significant words in the titles of journals, magazines, & newspapers are capitalized: Journal of Hospitality and Tourism Research

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Section 4 References within the text/ in-text citation

4.1 Introduction

References in the body of the text are made to acknowledge the source of anything which is taken from other books, articles or papers. The complete bibliographical details are recorded in the list of references at the end of the FYP.

4.2 Author-date system

In this system, references within the text must include only the author and

date of publication as in the following examples:

i. If the name of the author has a surname, only the surname is written, without any initials.

ii. If it is Malay or Chinese author, the name is written in full, or it may be shortened to the writer’s name, if it is a Malay author, and the family name, for a Chinese author. Examples:

a. Mohd Azman Ali Badli. 1990.. referred to as Mohd Azaman (1990). b. Zhang Koh Hoon. 2005.. referred to as Zhang (2005).

4.2.1 Sole author

i. If the author’s name is used as part of the sentence, only the

year of publication is within brackets:

Johnson (2003) has proven that…

According to Marcus (2007)…

ii. If the author’s name is not used as part of the sentence, both name of the author and the date of publication, without a comma are placed within the bracket.

Museum is understood by most people as a tangible and concrete which comes in correspond as the essence of “material evidence” (Harrison, 1993).

iii. In cases where both author’s name and the date of publication are part of the sentence, brackets are not necessary, For instance:

In 2002, Wong examined…

4.2.2 Co-authors i. The work of two co-authors is referred to, then both names must be

mentioned each time it is referred to:

As Johns and Clark (2006) both point out…

As has been proven (Abdul Rahman and Asma, 2001) ii. Where the reference is made to a work authored by three or more

people, the name of the first author is given followed by “et al.” and the year of publication. The work “et al.” must be written in Italic.

Sameul et al. (2005) has shown that

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Has been studied (Mohd Abdullah et al., 2006)

4.3.4 Corporate author Reference to works not by an individual author but by an organization is written as:

i. (Ministry of Tourism, Malaysia 2005) ii. The name of the institution (organization, government agencies

etc.) can be abbreviated.

4.3.5 Authors with same name If the list of references includes works by two or more authors with the same name, to avoid confusion, the full name or initials of each author must be used each time one of these works is cited.

Khalid B.A.K. (2000) and Khalid Yusof (2000)

4.3.6 Multiple references i. Two or more references made in the same place should be separated

by a semicolon. The references should be arranged in yearly order in which the latest year should come last. If the references are of the same year, alphabetical order should be followed.

(Steven, 1999; James, 2000; Robert, 2000; Alan, 2001) ii. Where more than one reference is made to the same author or

authors of different publications, the year of publication of each is separated by a comma.

(Peter et al. 2000a, 2000b, 2003)

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Section 5 List of References

5 List of References

Titles of all published material such as titles of books and journals must be italicized. The reference list should be typed according to the following guidelines, based on the Author-Date System.

5.1 Author’s name

Author’s name should be written in full, as it appears on the title page of the publication, or in the copyright information containing the cataloguing-in- Publication-Data, without any titles or honorifics.

i. The name of a Western author or an author with a family name must

first be shortened to the family name, and the rest of his name in initials. The initials are written after the family name and are preceded by a comma. For examples:

Humprey John Moule Bowen is written as Bowen, H.J.M.

John Fingerald Kennedy is written as Kennedy, J.F.

ii. Names of Malay and Chinese authors that are written in full should be similarly recorded. A name that has initials is written as in the following examples. In other words, initials follow the name.

H.M. Dahlan is written as Dahlan, H.M.

S.K. Cheong is written as Cheong, S.K.

5.2 Titles of publications

Use CAPITAL LETTERS for the initial letter of the title. The rest of the title should be in lower case, except if the word is an abbreviation or acronym consisting of capital letters. Examples:

Books … 2007. Consumer behavior in tourism…. … 2003. Managing educational tourism….

5.3 Types of publication

5.3.1 Articles in journals, with a single author Wynen, J. (2013). Explaining travel distance during same-day visits. Tourism

Management, 36(2), 133-140.

Aarstad, J. (2013). Tourism destination development and industries’ scale- free distribution. Scandinavian Journal of Hospitality and Tourism, 13(1), 70-74.

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5.3.2 Articles in journals, having co-authors

Milman, A., & Ricci, P. (2004). Predicting job retention of hourly employees in the lodging industry. Journal of Hospitality & Tourism Management, 11(1), 28-41.

Risbo, J., Mouritsen, O.G., Frost, M.B., Evan, J.D. & Reade, B. (2013). Culinary

science in Denmark: molecular gastronomy and beyong. Journal of Culinary Science & Technology, 11, 111-130.

5.3.3 Book

Parker, R.M., Jr. (2003). Bordeaux: A consumer’s guide to the world’s finest

wines (4th rev. ed.). New York: Simon & Schuster.

O'Halloran, R.M., Jarvis, K., & Allen-Chabot, A. (Eds.). (2006). Cases in hospitality and tourism management. Upper Saddle River, N.J.: Pearson/Prentice Hall.

5.3.3 Chapter in an edited book

Whorton, J.C. (2000). Vegetarianism. In K.F. Kiple & K.C. Ornelas (Eds.),

Cambridge world history of food (pp. 1553-1564). Cambridge: Cambridge University

5.4.4 Dissertation

Choong, C.T. (2005). Antioxidant activity and bioactive compounds of sweet

potatoes. Thesis. Malaysia: University Kebangsaan Malaysia.

5.4.5 Newspaper

Goh, B.Y. (2006). Healthy Diet. The Star Publication. April, 10, 2006.

Chow, T.S. (2008). Branding Malaysia. The Star Publication. March, 9, 2008.

5.4.6 Brochure/ Pamphlet

Print version: Crystal Cruises. (2003). Cruise guide 2004 [Brochure]. Los Angeles: Crystal

Cruises.

5.4.7 Film/ Video/ DVD

Educational Institute of the American Hotel and Motel Association (Producer). (1997). Supervisory skill builders: Leadership [Motion picture]. East Lansing, MI: The Institute.

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McCallum, R. (Producer), Lucas, G. (Director), & Lucas, G., Hales, J. (Writers). (2002). Star wars II: Attack of the clones [Motion picture]. Beverly Hills, CA: Twentieth Century Fox.

5.4.6 Electronic reference materials on WWW, with author and date

Cope, J. (2003). Towards a dynamic learning perspective of entrepreneurship

[Online]. Retrieved from Lancaster University Management School website: http://www.lums.co.uk/publications/viewpdf/224/ [Accessed 2 Aug. 2010].

5.4.7 Electronic reference materials on WWW, with author, organization and date

Grossman, M. (2001). Technology and Diplomacy in the 21st Century [Online]. U.S. Department of State. Retrieved from: http://www.state.gov/p/6580.htm [Accessed 21 may 2004].

5.4.8 Electronic reference materials on WWW, with no date.

Royal Institute of British Architects (n.d.). Shaping the Future: Careers in Architecture [Online]. Retrieved from: http://www.state/gov/p/6580.htm [Accessed 21 May 2004].

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Section 6 Plagiarism

Plagiarism is committed when one author uses another work (typically the work of another author) without permission, credit or acknowledgment.

Plagiarism comes in three forms: (i) literal copying, reproducing a work word for word, in whole or in part, without permission and acknowledgment of the original source, (ii) substantial copying, reproducing a significant portion of a work, without permission and acknowledgement of the original source in both the quantity and the quality of the copied content are relevant and (iii) paraphrasing, copying without literal or substantial copying but involve actual copying without reproducing the exact words used in the original work.

It is now possible to detect possible plagiarism by using plagiarism checker, Turnitin (www.turnitin.com) that provides instant analysis on submitted papers against web pages, student papers, and leading library databases and publications.

Plagiarism is considered a severe offense in the academic world. It constitutes academic theft, where the offender stole the work of others and presented the stolen work as if it were his or her own. As such, if plagiarism is proven in an FYP at the examination stage, the FYP is failed and may fail of the course.

How to avoid plagiarism

The key to avoiding plagiarism is to make sure credit is given when incorporating another writer’s work into the FYP. The student should always cite appropriately and integrate quote, paraphrase, or summary into the text effectively.

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Appendix A Preliminary Acceptance Form

PRELIMINARY ACCEPTANCE FORM

FYP Title:

Name of Student:

The draft copy of this FYP contains the following technical specifications:

MINIMUM SPECIFICATION

YES

NO

1. At least, 7,000 words in the Body of the report (does not include cover pages, pre-texts, and

reference list) □ □

2. At least 30 references, evidenced by actual referencing (in-text) in the body of the report □ □

3. Completed ‘FYP Consultation Form’ indicating a minimum of 10 contact hours or at least 10

meetings with the supervisor. □ □

4. Appropriate cover pages Title page

Declaration page showing:

i. Word count

ii. Plagiarism report

Table of Contents

List of Tables (if applicable)

List of Figures (if applicable)

□ □

5. Acceptable format Margins: Left: 4cm / Top, Bottom, Right: 2.5cm

Space and page arrangements: Double-space except for cover pages and prose (blocked) quotes more than 4 lines

Paragraph alignment: Left & Right Justified

Font: Times Roman Size / Arial 12

Page numbering: Arabic numerals, positioned at the bottom center or bottom right corner or top right

corner of the page.

□ □

Note: all criteria must be marked “Yes” for acceptance

□ My preliminary assessment of this FYP (draft copy) shows that it complies with the minimum

technical specification, as listed above. I recommend that the FYP committee ACCEPTS this draft

for marking.

□ My preliminary assessment of this FYP (draft copy) shows that it does not comply with one

or more of the minimum technical specifications, as listed above. I recommend that the FYP

committee REJECTS this draft for marking.

Signed:

(FYP Supervisor)

Name:

Date :

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Appendix B

SUPERVISORY FORM

Students will be assigned to work with a supervisor; it is the student’s responsibility to contact

the supervisor. A student must be in contact with the supervisor at least once per month either

by personal meeting or by email. Student and supervisor will have to sign this form for every

meeting.

Student’s Name:

Title:

Supervisor:

Meetings/email contacts between student and supervisor (continue on 2nd form if

necessary): Date Student’s

Signature

Comment / Subject of Discussion Supervisor’s

Signature

1

2

3

4

5

6

7

8

9

10

Final report submission:

Date

Submitted

Signature of

Supervisor

Supervisor’s comment(s)

Please ENCLOSED the form with your Final Report submission.

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Appendix C Example of the Cover of RM / FYP

IMPORTANCE OF DEVELOPING MULTICULTURAL DIVERSITY TRAINING

PROGRAM IN THE HOTEL INDUSTRY IN MALAYSIA

Clark Kent

A FINAL YEAR PROJECT SUBMITTED IN PARTIAL FULFILLMENT OF

THE REQUIREMENTS OF THE DEGREE OF BACHELOR

OF INTERNATIONAL HOTEL AND TOURISM MANAGEMENT

KDU UNIVERSITY COLLEGE

SCHOOL OF HOSPITALITY, TOURISM AND CULINARY ARTS, MALAYSIA

MONTH YEAR OF SUBMISSION

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Appendix D Approval Sheet

The final year project committee of KDU University College, School of Hospitality, Tourism

and Culinary Arts (Malaysia) certifies that this manuscript is the approved version of the

FYP with the following title:

TITLE OF STUDENTS FINAL YEAR PROJECT

COMMITTEE:

Supervisor, Supervisor’s Name

Coordinator, Coordinator’s Name

Academic Head, Department of Hotel and Tourism, KDU University College, SHTCA

External Examiner

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Appendix E Format of Abstract

ABSTRACT

IMPORTANCE OF DEVELOPING MULTICULTURAL DIVERSITY TRAINING

PROGRAM IN THE HOTEL INDUSTRY IN MALAYSIA

Clark Kent

Research supervisor: Lex Luthor

This paper is about combining workers who have different cultures, legal systems,

and languages imposes on the firm that would not be present were all workers to conform to

xxxxxxxxxxxxxxxxxxxx (200 - 350 words). Ideally should fit in this 1 page.

KEYWORDS:

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Appendix F Format of Acknowledgement

ACKNOWLEDGEMENT

This final year project is dedicated to my family who shared with me, in the trials, tribulations and sacrifices required to complete it. The first of these is my best friend, husband, and motivator, Francis, for his tremendous strength and encouragement whilst walking beside me, during my journey. To my mother, my ardent supporter, without whose support this journey would not have been embarked upon at this stage.

To my dear friends, who very willing came forth and offered support, encouragement, and advice, namely .........................

or

Much appreciation and thanks are due to the following people who dedicated their own time, knowledge and effort to enable me to gather all the relevant information required for this research purposes. My thanks go to the following individuals for their guidance and knowledge sharing in conducting my research;

and of course not forgetting my ex-colleagues from the hotels in Perak who had given their generous support and time in my research.

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Appendix G Format of Originality Declaration

DECLARATION

I declare that the contents in this final year project (FYP)

are the end result of my original work, and all sources and materials used in this study are duly

acknowledged.

The plagiarism/ similarity index of this report is in words (16%); and is

deemed acceptable under the rules set forth by the FYP committee.

The word count of the whole FYP is in words (no) words. This does not

exceed the required word limit and as such it was granted and approved by the supervisor as

signed below.

Signed:

(Student)

Date:

Approved:

(FYP Supervisor)

Date:

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Appendix H Table of Contents

TABLE OF CONTENTS

Certification Page

Title Page

Abstract ii

Acknowledgement iii

Declaration iv

Table of Contents v

List of Equation, Tables and Figures vi

List of Appendices vii

CHAPTER ONE Introduction 1

1.1 Research Background 1

1.2 Problem Statements 3

1.3 Research Objectives 4

1.4 Research Questions 4

1.5 Theoretical and Conceptual Framework 5

1.6 Significance of the Study 12

CHAPTER TWO Literature Review 2.1 Gender Perception

14

2.2 Legal Framework on Equality 14

2.3 Supporting factors 16

2.4 Other literature reviews 18

CHAPTER THREE Research Methodology 20

3.1 Research Design 21

3.2 Sources of data 22

3.2.1 Primary Data 24

3.2.2 Secondary Data 26

3.3 Sampling Technique 27

3.3.1 Respondents 28 3.4 Data Analysis Method 28

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CHAPTER FOUR Analysis and Results 30

4.1 Profile of Respondents 30

4.1.1 Gender 30

4.2 Survey Questions 31

4.2.1 Influencing factors for interest in hospitality and tourism

Programme 31

4.2.2 Analyse the influencing factors for interest in hospitality

And tourism programme 32

4.2.3 Reasons for choosing present institution of higher learning 34

4.2.4 Analyse the reason for choosing the present institution

Of higher learning 35

4.3 Sample Respondents 37

4.3.1 Analyse of gender in relation to income 38

4.3.2 Analyse of the relationship between country of origin

And support facilities 39

CHAPTER FIVE Conclusions and Recommendations 40

5.1 Summary of Findings 41

5.2 Conclusions 42

5.3 Recommendations 44

5.4 Scope and Limitation 45

5.5 Future Studies 46

References/ Bibliography 49

Appendices 52

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Appendix I Layout of a chapter

CHAPTER I (Chapter number)

INTRODUCTION (Title of chapter)

2.1 Background (Main heading No.1)

2.2 Objectives/ Aims (Main heading No.2)

2.3 XXXX (Main heading No. 3)

2.3.1 XXXXX (Subheading No.2)

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Appendix J Example of List of Tables

List of Tables

Table No.

Page

3.1

Descriptive profile of destination stakeholders (N=83)

40

3.2 Level of importance of characteristics in choosing a restaurant

45

3.3 Willingness to pay more for green practices 60

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Appendix K

Example of List of Figures

Figure No.

List of Figures

Page

2.1 The service management overlaps 25

2.2 Conceptual framework 30

3.1 Perceived value research instrument construct 35

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Appendix L Example of Tables

Table 3.1 Descriptive profile of destination stakeholders (N=83)

Variable Category Sample size (n) Percentage (%)

Gender Male 38 45.8

Female 42 50.6

Missing value 3 3.6

Age group (years) Below 34 30 36.1

35-44 22 26.5

45-54 19 22.9

55-64 9 10.8

Missing value 3 3.6

Job title Officer 22 26.5

President/ Owner 8 9.6

Manager 35 42.2

Consultant/ specialist

14 16.9

Other 4 4.8

Length of time in current job (years)

Less than 1 8 9.6

1-3 21 25.3

3-5 13 15.7

Over 5 40 48.2

Missing value 1 1.2

Educational level High-school diploma

6 7.2

Associate’s degree 21 25.3

Bachelor’s degree 34 41.0

Master’s degree 18 21.7

Doctorate 1 1.2

Missing value 3 3.6

[Adapted from Lin et al. 2011]

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Table 3.2 Level of importance of characteristics in choosing a restaurant

Level of importance N M SD

Food quality 259 4.5 0.916

Service quality 257 4.33 0.941

Price 256 4.04 0.994

Appropriate portion size 257 3.94 1.004

Restaurant appearance 259 3.93 1.036

Convenient location 259 3.88 1.064

Environmental record 257 3.43 1.239

Provided info and local offerings 254 2.94 1.208

Has recycle bins 255 2.78 1.235

[Adapted from Dipietro et al. 2013]

Table 3.3 Willingness to pay more for green practices

Statement N M SD

I prefer to eat at restaurants that are environmentally friendly

258 3.26 1.04

I prefer to purchase environmentally safe products, even if they’re more expensive

257 3.19 1.151

I believe that a restaurant should cover the costs of the environmentally safe products

257 3.44 1.063

I believe that the restaurant and the consumer should share the cost of the environmentally safe products

256 3.23 1.106

I am willing to pay up to 1% more for environmentally safe products

256

3.61

1.268

I am willing to pay up to 5% more for environmentally safe products

256 2.97 1.367

I am willing to pay up to 10% more for environmentally safe products

255 2.44 1.308

I am willing to pay more than 10% more for environmentally safe products

254 2.21 1.258

I prefer to purchase environmentally safe products even if it is somewhat lower in quality

253 2.65 1.122

[Adapted from Dipietro et al. 2013]

31

Appendix M Example of Figures

Figure 2.1 The service management overlaps

[Adapted from Solnet 2012]

Management

Human Resource

Marketing

Benchmarking

Service

Operations

Consumer Behaviour

Strategic Planning

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Figure 2.2 Conceptual framework [Adapted from Lehto et al. 2006]

Figure 3.1 Perceived value research instrument construct [Adapted from Ashton et al. 2010]

33

Appendix O Example of Digital Receipt

34

Appendix P Example of Turnitin Plagiarism Percentage