HG Parsa - Academia.edu (original) (raw)

Papers by HG Parsa

Journal of Product & Brand Management, 2011

PurposeThe purpose of this research is to understand the effects of self‐monitoring, dining compa... more PurposeThe purpose of this research is to understand the effects of self‐monitoring, dining companions and industry segments on the usage of alternate currencies while dining out.Design/methodology/approachAn experimental design using frequent consumers of restaurant services is being used with a scenario approach with a sample size of 471.FindingsResults indicate that self‐monitoring has significant impact on consumers' choice for alternate currencies. In addition, the type of dining companion (boss vs friend vs alone) has significant affect on usage of alternate currencies. Industry segments were not found be a significant factor in making usage of alternate currencies. For high self‐monitoring individuals, the preferences for currency usages are more likely influenced by the image delivered by the currency than for low self‐monitors. Consumers who dine with a friend or alone are more likely to prefer to pay with frequent usage points‐only (as opposed to dollars‐only) than con...

$Research paper thumbnail of Consumers\u27 Environmental Concerns and Behavior in the Lodging Industry: A Comparison Between the United States and Greece$

This study utilizes data collected from Greece and the United States to examine consumer attitude... more This study utilizes data collected from Greece and the United States to examine consumer attitudes and behavior intentions toward the environmentally responsible practices (ERP) of hotels. Specifically examined is the impact of ERP on consumers\u27 willingness to pay (WTP) for such hotel practices. The results indicate that consumers in both countries were more likely to patronize and demonstrate a strong WTP for hotels that provide ERP. Furthermore, the results reveal thatconsumers in Greece have higher environmental concerns and WTP than those in the United States, confirming that differences in culture and social structure determine a consumer\u27s Green orientation and WTP

Journal of Hospitality & Tourism Research

Can hoteliers take the possibility of disasters such as COVID-19 into account? We think so. Howev... more Can hoteliers take the possibility of disasters such as COVID-19 into account? We think so. However, it does require a paradigm shift, a different approach to the strategic decision-making process....

Supplemental material, sj-pdf-1-jht-10.1177_1096348020980794 for We're Teaching IT All Wrong:... more Supplemental material, sj-pdf-1-jht-10.1177_1096348020980794 for We're Teaching IT All Wrong: A Need for Premortem Analysis in Hotel Strategy Education (and Practice) by Jan Adriaanse, Jean-Pierre van der Rest and H. G. Parsa in Journal of Hospitality & Tourism Research

Supplemental material, Appendix for It's raining complaints! How weather factors drive consum... more Supplemental material, Appendix for It's raining complaints! How weather factors drive consumer comments and word-of-mouth by Milos Bujisic, Vanja Bogicevic, H. G. Parsa, Verka Jovanovic and Anupama Sukhu in Journal of Hospitality & Tourism Research

International Journal of Hospitality & Tourism Administration, 2021

The Lodging Shared Economy (LSE) has recently become a dominant force in the lodging industry. Ai... more The Lodging Shared Economy (LSE) has recently become a dominant force in the lodging industry. Airbnb is a well-known example of LSE and has become a favorite for business and leisure travelers. Ho...

Concerns related to the environment have become more central in our societies; however, environme... more Concerns related to the environment have become more central in our societies; however, environmental concerns and awareness may not necessarily lead positive changes in consumer buying behaviors toward green products (Hanas 2007). Most of the consumers often endorse environmental protection, but only a few of them put it into practice. Interestingly, very often, consumers’ attitudes toward green products and services are mixed with both positive and negative reactions. Thus, a significant level of ambivalence arises as consumers make their green choices. The main antecedents of ambivalence attitude are intrapersonal and interpersonal discrepancy vis-a-vis the object (Priester and Petty 2001). Moreover, ambivalent attitudes lead to less predictable consumer judgments and behaviors than non-ambivalent attitudes (Conner et al. 2002). Therefore, understanding the formation of ambivalent attitudes toward green products is a significant research issue. Because ambivalent attitudes are fo...

International Journal of Revenue Management, 2016

Utilising secondary data, the present study investigated the effect of operational attributes and... more Utilising secondary data, the present study investigated the effect of operational attributes and product type (cuisine) on the price that consumers paid in restaurants. Contrary to the commonly held belief, food quality generally had the lowest impact on price. High-end restaurants differed

International Journal of Technology Enhanced Learning, 2016

With the advance of learning technologies, computerised simulations are finding a more prominent ... more With the advance of learning technologies, computerised simulations are finding a more prominent place in the learning environment. Previous research has shown the usefulness of internet-based hospitality simulations and the positive effect they have on the course performance. This study demonstrates that the use of computerised simulations has a positive impact on student's performance. Results indicated that students who used 'Pro-Sim' restaurant management simulation software had a 3% higher average test scores in a restaurant management course compared to students who took a traditional course model without a computerised simulation module. Another finding was that students' perception scores of overall teaching effectiveness for the instructor has improved when simulation was implemented.

Cornell Hotel and Restaurant Administration Quarterly, 2001

A menu price that ends in a "9" usually conveys to consumers an impression of an item's value, wh... more A menu price that ends in a "9" usually conveys to consumers an impression of an item's value, while prices ending in "0" may say something about quality. T his paper mvestlgates the warketmg strategy of using oddand even-number price endmgs m the restaurant industry to convey d&erent mformatlon about a restaurant, and how consumers interpret and respond to that mformatlon SpeclficaIly, we devised experiments to test the numbers 9 and 0 for consumer response The use of odd

Journal of Retailing and Consumer Services, 2015

This paper provides an historical analysis and contemporary evaluation of the debate around and p... more This paper provides an historical analysis and contemporary evaluation of the debate around and practice of corporate social and environmental responsibility (CSER) in Argentina. It identifies key trends that have characterised the evolution of ideas about the role of business in society in Argentina and provides explanations for those trends based on a reading of the political, economic and social context in which they took place. The economic crisis in 2001-2002 marked a particularly significant turning point, prompting debates about the role of business in poverty alleviation, but contemporary discussions reflect and embody a much longer history of negotiating the appropriate role of business in society. The analysis is disaggregated by sector and size of firm to allow for an examination of which firms in which sectors have embraced ideas of CSER most fully. The role of the state, civil society and the extent of globalisation of key firms and sectors in the Argentine economy will be highlighted in accounting for the degree of embeddedness of CSER in past and current corporate practice in Argentina. The paper ends with reflections about whether the key trends in CSER in Argentina are externally driven or increasingly reflect domestic priorities and developmental agendas. G Corporate social and environmental responsibility (CSER)

Journal of Foodservice Business Research, 2008

... Mohr and Webb (2005) found evidence showing that CSR affects consumers' purchase intenti... more ... Mohr and Webb (2005) found evidence showing that CSR affects consumers' purchase intentions more ... of customers are willing to pay up to 10% in the hospitality industry from their ... This explains the increasing demand for luxury and leisure-related products and services in ...

Journal of Foodservice Business Research, 2009

Employee turnover and its effects on business have been the topic of many research articles and t... more Employee turnover and its effects on business have been the topic of many research articles and the concern of businesses in all industries. The traditional method of measuring employee turnover ratio (ETR) includes a ratio of number of employees leaving the firm compared to the total number of employees. Unfortunately, this method assumes that all employees are of equal value

Journal of Foodservice Business Research, 2010

Price promotions play a crucial role in enhancing value and creating an economic incentive for co... more Price promotions play a crucial role in enhancing value and creating an economic incentive for consumers to purchase products and services. Results from this study clearly demonstrate that different discount levels and discount formats have a significant impact on consumers&amp;amp;#x27; perceptions. Non-hospitality services differed significantly from hospitality firms preferring the percentage format over the dollar format for value perceptions and

International Journal of Contemporary Hospitality Management, 2007

PurposeThe purpose of this research is to explore the reasons for service failure in restaurants.... more PurposeThe purpose of this research is to explore the reasons for service failure in restaurants. The paper aims to give insights into customers' perceptions and response regarding service failure and recovery and to try to draw a parallel between consumers in a developing economy like India and the same in a developed society, such as USA.Design/methodology/approachThe paper is empirical and involves data from 200 respondents from India and the USA. The sampling unit is individual restaurant customers and the data collection instrument is a structured, non‐disguised questionnaire. The questionnaires have been administered through personal interviews.FindingsThe study found conclusive results on the reasons for service failure in the restaurant business in the context of developed and developing economies. It also sheds light on the behavioral aspects of customers' perception towards these failures and their responses to the same. The paper further looked into the recovery s...

International Journal of Contemporary Hospitality Management, 2006

PurposeThe aim of this paper is to understand the price‐ending strategies in European restaurants... more PurposeThe aim of this paper is to understand the price‐ending strategies in European restaurants and make practical suggestions to the managers.Design/methodology/approachData were collected from restaurant menus in three European countries. Results were compared with those of USA and Taiwan.FindingsThe price‐ending strategies of European restaurants are distinctly different from those of the USA and, interestingly, have more in common with those of Taiwan.Research limitations/implicationsThe small sample size is a concern. Data were limited to three countries. Inclusion of more European restaurants is highly desired, especially with the Euro as a common currency.Practical implicationsRestaurant companies could have better understanding of the impact of cultural differences, while implementing price‐ending strategies.Originality/valueThis paper presents a case where cultural differences are of significant economic value in setting restaurant menu prices. In Europe, dining out is co...

Asia Pacific Journal of Tourism Research, 1999