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New generations – new trends in the spa industry
21-26Views:502Today's tourism market is a scene of rapid changes that equally affect the demand and the supply side. In the spa industry market, due to the presence of both wellness and medical services, a wide range of generations appear as consumers, with different expectations toward the service providers. Therefore, the changes taking place in the present and the upcoming years are worth exploring, which, in addition to the changes in consumer habits, visualize the expansion of consumer needs. Current article attempts to describe the expected spa services by examining the nature of generations and identifying future changes that can be predicted. The author primarily tries to summarize the market trends that contribute significant changes, using international and national secondary resources and the professional experience gained in the industry.
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A comparative study of tourism Education on vocational level in Hungary and Finland
1-7Views:178The rapid growth of tourism in Hungary and the labour migration to abroad resulted in a serious labour shortage in the industry. One of the sources of skilled and motivated workforce is the system of tourism vocational education and training, which can just slowly react to market changes due to its inertness. In addition, the highly centralized system provides low-level of freedom to respond to regional differences, as the National Core Curriculum and its related regulatory documents are compulsory for the institutions and maintainers implementing them.
This paper seeks for possible solutions to the prevailing challenges by a comparative examination of the tourism VET system in Finland and Hungary. As a result the author propounds possible alternatives to develop secondary tourism education.
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Examination of the Travelling Habbits of Students Majoring in Sports and the Examination of their Satisfaction with the Elements of the Ski Camps at Eszterházy Károly College: a sportszakos hallgatók utazási szokásainak, és a sítáborozás kínálati elemeivel való elégedettségének vizsgálata
89-95Views:205In our paper we would like to give some information in connection with winter tourism and ski camps at Eszterházy Károly College. In our research we wanted to give answers to the following questions: We wanted to find out the students' travelling habits. We wanted to know which activities are the most typical during the students's trips. We would like to get to know if their trips are induvidual or are organised by a travel agency or any other organisation. We examined the number of student trips per academic years. We analysed the students's satisfaction with the different kinds of elements of ski campus. We analysed the data (frequency, percentage, average, mean, despersion figure, Pearson Chi Square, correlation, histograms with normal curve) with SPSS software.
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Tourism Competencies Development – Contradictious Perceptions of Stakeholders
126-141Views:126Tourism and hospitality sector has an important role in the national economy as it has high labour intensity, generates foreign currency income and improves the local economy by multiplier effect. Tourism labour market employs a wide range of employees from non-qualified to highqualified people. Tourism tertiary educators in Hungary continue their operation by national-level legislation, and accreditation and students who complete tourism courses (should) be capable of professional occupation. The post-Bologna system offered more opportunities in tourism and hospitality education; two distinguished courses were available on the educational market to educate hospitality or tourism experts. After 2006, by launching Bologna system, institutions are allowed to commence just one, Tourism and Catering bachelor programme. A questionnairebased survey was conducted among graduating bachelor students with tourism and catering major, tutors teaching tourism and catering students and actors of tourism market, who going to be the employers of tourism graduates. The main aim of the research was to explore the personal or organizational expectations of stakeholders for professional competence development as a result of tourism and catering bachelor-level education. The bust majority of students stated that their primary aim is to gain professional competencies in tourism and hospitality to be able to fulfil managerial positions or to continue their studies on master-level. Although generic competences as communication skills in foreign languages, social sensitivity, problem solving or creativity have salient influence on job performance, students did not believe that they would be
essential. However, these factors were thought to be the most crucial by tutors and tourism service providers despite the fact that generic skill development is not in focus in tourism and catering bachelor-level education in Hungary. Not just the educational institutions but tourism companies providing work placement for students were considered to be an appropriate basis for competencies development that raised the question of monitoring and assessment. The findings can be profitable for all stakeholder group or policy decision makers in bachelor-level curriculum development. -
Interpretative Possibilities of Local Products and their Role in the Development of Tourism Destinations
113-116Views:182Rural tourism is a progressively growing factor of local economy in Europe. For this, those products of rural tourism are needed that are based on direct rural at raci ons like natural facilii es, technical at ractions, demonstrai on of special aci vii es. The examinai on which is presented above is about the products of rural tourism. It examines the system of interaci ons between the eff ects of the development on products of rural tourism. In addii on, it examines the eff ects of arrangements made in rural development on the development of tourism. In the future one way of the rural development can be the development of rural tourism giving a chance for alternai ve aci vii es and ways of earning money. Among the several specialized tourism it is gastronomic tourism that is mostly based on tradii on. It is very close to rural people, they can easily keep these tradii ons alive and they can think they are closed related with them. The astronomical tourisi c off ers of rural small regions and the natural curiosity of tourists can induce a development that can be a base of conscious development of products.