Welcome to lOGISTICS AND TOURISM INTERNATIONAL RESEARCH JOURNAL

Associate prof. John Bell,   University of Tennessee at KnoxvilleUSA

Dr Zach Zacharia, Lehigh UniversityUSA

Professor Nathalie Fabbe-Costes, Aix-Marseille UniversitéFrance

Professor Stanley E Fawcett, Weber State UniversityUSA

Dr Wojciech PiotrowiczHUMLOG InstituteFinland
Dr Andrew PotterCardiff UniversityUK

Dr Hans-Joachim Schramm, WU Wirtschaftsuniversität WienAustria

Dr Daniel Hellström, Lund UniversitySweden

Dr. Uta JuttnerHochschule LuzernSwitzerland

Professor Booi Kam, RMIT UniversityAustralia

Ruth BanomyongThammasat University, Thailand

Professor Paul Coughlan, University of Dublin, Ireland

Alan McKinnon, Kühne Logistics University, Germany

Andy Yeung, Hong Kong Polytechnic University, Hong Kong

Vincent Yu, National Taiwan University of Science & Technology, Taiwan

Damien Power, University of Melbourne, Australia

Helen Rogers, Nuremberg Institute of Technology, Germany

Grzegorz Sierpiński Silesian University of Technology, Poland

Christopher, Martin, Cranfield University, UK

Croom, Simon, University of San Diego, USA

Fernie, John, Heriot-Watt University, UK

Goh, Mark, National University of Singapore, Singapore

Goyal, Suresh, Concordia University, Canada

Grubbström, Robert W., Linköping Institute of Technology, Sweden

Gupta, Jatinder (Jeet) N.D., University of Alabama, Huntsville, USA

Hellebust, Anders, SINTEF Industrial Management, Norway

LTIRJ is currently index in thomson Reuter research ID, google scholar, PubMed, ResearchGate, lockss

Impact Factor® as reported in the 2018 Journal Citation Reports (scientific Journal Impact Factor, 2018): 3.07

CUSTOMER PERCEPTION ON THE INCORPORATION OF NUTRITIONAL INFORMATION ON MENUS IN HOSPITALITY INDUSTRY

Obinwanne, Cletus Okechukwu

Abstract: The study examined customer perception on the incorporation of nutritional information on menus in hospitality establishments in Umuahia, Abia State. The purpose of the study was to determine if the incorporation of nutritional information on menu will help consumers make healthy food choice and improve customer satisfaction. A survey design was adopted in this study, with the use of questionnaire, interview schedule and observation. A total of 69 registered hotels, 10 registered fast-foods and seven registered restaurants were used for this study from which 246 customers and 86 managers were drawn. Two sets of questionnaire A for customers and B for managers were designed and used. The sample size for managers was statistically determined using Taro Yamane formula for

ASSESSMENT OF HOLIDAY HABIT OF WORKERS IN UNIVERSITIES TOWARDS VACATION

Obinwanne, Cletus Okechukwu

Abstract: The study investigated the holiday habits among workers of universities in Abia State towards vacation. This study employed the use of descriptive survey design, with the aid of a well-structured questionnaire. The sample of 368 which was calculated using Yaro Yammane’s formula used for known population and purposive sampling technique was adopted to reach the respondents. The data were tested using descriptive statistics comprising of frequency, percentage, mean and standard deviations while the hypothesis was tested with z-test. The findings show that majority of the respondents engage in holidays during their leave only to a moderate extent. Vacation improved the workers personal relationship with their family and friends. It revealed that destination attribute or characteristics of a vacation destination can affect the desire of one to go on a holiday, influences the date of a vacation, influences the amount spent on a holiday, it also influences the activities engaged in when on holiday, it influences the type of accommodation used, influences choice of restaurant and influences decision whether or not to take children along with mean responses.

HOSPITALITY INNOVATION AND GUEST SATISFACTION IN HOSPITALITY INDUSTRY OF ENUGU STATE: A STUDY OF SELECTED HOTELS

Nwabuze Amarachi E, Onyekwere George C and Okpara Augustina O

Abstract: this study focused on Hospitality Innovation and Guest Satisfaction in Hospitality Industry of Enugu State: A Study of Selected Hotels. This study is a descriptive research, and it adopts the quasi-experimental research design which is most appropriate for administrative and social sciences research. The study covered a population of 89 guests from 3 hotels in Enugu state from where a sample of 73 guests was selected for the study. Researchers designed questionnaire was the major tool for data gathering and the statistical tool used for data analysis is the simple linear regression with the aid of 23.0 version of statistical package for social sciences (SPSS). This study therefore concludes that hotels that must remain viably competitive with guest satisfaction at its core must embrace hospitality innovation as a pivot of its strategy development and implementation. From the results