Travel Reference
In-Depth Information
product and service, increasing the operating cost
and having barriers to meeting the required quality
standards (Marchante, Ortega & Pagan, 2003).
Besides, the changing nature of employee demo-
graphic and attitude require new ways of under-
standing values, attitude and behaviors needed
(Solnet & Hood, 2008). The main argument by the
authors is that the current nat ure of work offered by
hospitality and tourism organizations do not appear
to motivate generation Y employee. Thus, employers
must have the understanding of the needs and aspi-
ration of the new generation of employee to ensure
the industry can offer the opportunities seek by
this group. With a proper human resource manage-
ment practice by organizations, such as recruitment,
intrinsic and extrinsic benefits and performance
management, it will generate a positive organiza-
tional outcomes leading to higher profitability, lower
turnover and better customer retention.
In Malaysia, the major challenge in upcoming
years for tourism industry is to ensure that Malay-
sia's tourism industry's service is at level of excel-
lent. Malaysia received about 22 million tourists and
they have a different kind of expectation. Thus, it
is the challenge for Ministry of Tourism and Tour-
ism Malaysia to ensure that the tour operators and
tour guides are well monitored. In order to ensure
that the supply of labor is continuous, the tourism
industry will need to rebrand itself. This forum is
to create a favorable image of the industry so that
future candidates feel interested to join the tourism
workforce, and later reside their careers with the
tourism industry.
Alonso, A.D. & O'Neill, M.A. (2009). Staffing issues
among small hospitality businesses: A college town
case. International Journal of Hospitality Manage-
ment, 28 , 573-578.
Chen, P. & Choi, Y. (2008). Generational differences
in work values: A study of hospitality management.
International Journal of Contemporary Hospitality
Management, 20 , 595-615.
Chiang, F.F.T. & Birtch, T.A. (2008). Achieving task and
extra-task-related behaviors: A case of gender and
position differences in the perceived role of rewards in
the hotel industry. International Journal of Hospitality
Management, 27 , 491-503.
Collins, A. (2007). Human resources: A hidden advan-
tage? International Journal of Contemporary Hospital-
ity Management, 19 (1), 78-84.
Doherty, L., Guerrier, Y., Jamieson, S., Lashley, C. &
Lockwood, A. (2001). Getting ahead: Graduate careers
in hospitality management. London, England: Council
for Hospitality Management Education/Higher Edu-
cation Funding Council for England.
Dermody, M., Young, M. & Taylor, S. (2004). Identifying
job motivation factors of restaurant servers: Insight
for the development of effective recruitment and
retention strategies. International Journal of Hospital-
ity and Tourism Administration, 5 (3), 1-13.
Francis-Smith, J., (2004). Surviving and thriving in the
multigenerational workplace. Journal Record , 1.
Ferris, G.R., Berkson, H.M. & Harris, M.M. (2002). The
recruitment interview process persuasion and organi-
zation promotion in competitive labour markets.
Human Resource Management Review, 12 , 359-375.
Gursoy, D., Maier, T.A. & Chi, C.G. (2008). Genera-
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and generational gaps in the hospitality workforce.
International Journal of Hospitality Management, 27 ,
448-458.
Hinkin, T.R. & Tracey, J.B. (2000). The cost of turnover.
Cornell Hotel and Restaurant Administration Quar-
terly, 43 (1), 14-21.
Jenkins, A.K. (2001). Making career if it? Hospitality
students' future perspectives: An Anglo-Dutch Study.
International Journal of Contemporary Hospitality
Management, 13 (1), 13-20.
Karatepe, O. & Uludag, O. (2007). Conflict, exhaustion
and motivation: A study of frontline employees in
Northern Cyprus hotels. International Journal of Hos-
pitality Management, 26 , 645-65.
Karatepe, O.M. & Karadas, G. (2012). The effect of
management commitment to service quality on job
embeddedness and performance outcomes. Journal of
Business Economics & Management, 13 , 614-636.
Kulsuvan, S. & Kulsuvan, Z. (2000). Perceptions and
attitudes of undergraduate tourism students towards
working in the tourism industry in Turkey. Tourism
Management, 21 , 251-269.
Lee, K.E. & Shin, K.H. (2005). Job burnout, engagement
and turnover intention of dieticians and chefs at a
contract foodservice management company. Journal
of Community Nutrition, 7 (2), 100-6.
Lucas, R. & Johnson, K. (2003). Managing students
as a flexible labour resource in hospitality and tour-
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S. Kuslavan (Ed.), Managing employee attitudes and
4 FUTURE RESEARCH
Based on previous studies, a niche industry like
tourism will usually require a group of well-edu-
cated, skilled, enthusiastic and committed to work.
Since this industry is unique in nature, it is neces-
sary to conduct extensive research on its human
resource requirements and challenges before con-
tinuing to develop a typology of skill set and values
that would fit into it. The intention of developing a
typology is to make better projections of the future
workforce needs. At the same time, the study also
intends to look at the variation in term of skills,
values and expectations of Gen Y pertinent to the
current recruitment practices.
REFERENCES
Abdullah, R., Mohd Alias, M.A., Zahari, H., Karim,
N.A., Abdullah, S.N., Salleh, H. & Musa, M.F. (2010).
The study of factors contributing to chef turnover in
hotels in Klang Valley, Malaysia. Asian Social Science,
6 (1), 80-85.
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