Table of Contents
1. Introduction to Hospitality / Tourism Dissertations
This guide gives you some ideas for dissertation titles. Hospitality and Tourism covers many areas, so there should be plenty to whet your appetite here. Hospitality and Tourism dissertations typically take one of two forms, focusing either upon collecting and analyzing primary data or upon appraising secondary data only. Either type can be appropriate to your area of study. You will also find an overview of how to structure your dissertation in section three below.
2. Categories and List of Dissertation Titles
2.1 Sustainability and Tourism
2.1.1 Do standards of sustainability differing from country to country impact upon global efforts to develop a more sustainable tourism? A review of recent literature.
2.1.2 Is a resource-based or a market based approach to sustainable tourism more effective? A qualitative study amongst tourism professionals in the UK.
2.1.3 What role can grass-roots education at a local level play in introducing sustainable tourism in developing countries? A study of the literature.
2.1.4 How can potential damage to natural resources in areas attractive to tourists be minimized whilst maintaining the economic benefits of welcoming visitors to the region? A case study of China’s wild plants and habitats.
2.1.5 Lip-service to ‘green’ values or committed attempts at promoting sustainability? An analysis of recent environmental programmes from major global hotel chains.
2.1.6 What are the best ways to incorporate environmental concerns into branding of tourist destinations? A critical analysis comparing marketing material from 5 resorts in the Indian subcontinent.
2.1.7 To what extent can increased awareness of the need to conserve water resources impact upon water use in tourist destinations? A quantitative study.
2.1.8. The Green Tourist: To what extent do ‘Green’ tourists really contribute to the sustainability of the areas they visit? An action research study amongst locals and tourists in an African resort.
2.2 Tourism General, Specialist
2.2.1 Dark Tourism: a tool for social justice or unnecessary voyeurism? A case study of ‘ground zero tourism’ in New York.
2.2.2 Exploitation or Understanding: To what extent does the phenomenon of ‘Poverty Tourism’ bring benefits to areas with social and economic problems? A critical analysis of tourist organizations taking visitors to slums in India.
2.2.3 Cosmetic surgery abroad: what are the factors which influence people to travel to overseas destinations to have plastic surgery? A quantitative study amongst UK residents.
2.2.4 Camping in Cornwall or cheap flight to the Costas? The impact of the recession upon destination choice amongst UK holiday makers. A quantitative study.
2.2.5 The Glastonbury effect: has the increased popularity of music festivals led to a new perception of camping holidays as fashionable? A qualitative study amongst people considering a holiday within the UK.
2.2.6 Sewer tourism and psychology: towards a typology of participants in organized tours of sewers in Europe. A qualitative study amongst tourists from 5 European countries.
2.2.7 The ‘Trip Advisor Effect’: the impact of internet review sites on bed and breakfast owner behaviour. A quantitative study amongst Brighton B&B owners.
2.2.8 What lessons were learned from the most recent Foot and Mouth epidemic in the UK in terms of tourism? A review of literature.
2.3 Marketing, Management and Tourism
2.3.1 Something for nothing? Is the propensity of people to remove items from hotel rooms linked to cost of room, education level or age of guest? A quantitative study amongst hotel visitors in London.
2.3.2 Staff satisfaction, job ‘churn’ and motivation in the hotel industry: are lower paid workers more likely to express dissatisfaction and leave their job? A review of the literature.
2.3.3 Which visitor monitoring techniques are most appropriate for assessing the impact of tourism? A review of literature from the UK, Europe and UAS comparing visitor surveys with other techniques.
2.3.4 Can competency-based pay be used to improve employee motivation in the hotel industry? A case study in a large UK hotel chain.
2.3.5 Is it as important to acknowledge and managing tourist emotions to enhance their holiday as it is to address their physical and financial issues? A review of recent literature.
2.3.6 ‘It’s not how you say, it’s how you say it’: the impact of service provider style of communication on guest perceptions and satisfaction. A quantitative study in a London independent hotel.
2.3.7 What influences visitors to small, independent bed and breakfasts in the UK to stay at the same venue again? A quantitative study amongst travelers around the UK.
2.3.8 To what extent do middle-managers fully embrace the concept of sustainable tourism? A qualitative review amongst staff in a large UK hotel chain.
2.4.1 Booze Britain: Who should take responsibility for the impact of alcohol-related destructive behaviours – government, retailers or individuals? An analysis of policy, popular culture and commercial interests.
2.4.2 Fast food and obesity: To what extent has the culture of eating in the UK changed over the last 20 years, what part has this played in the growing obesity epidemic, and what part has the growth of fast-food outlets in the UK high Street played?
2.4.3 The brand appeal of Iceland: fast, cheap and ready made? A qualitative study of customers of the ‘Iceland’ food chain.
2.4.4 Which, if any, demographic variables have a positive impact upon catering staff’s awareness of health and safety in their day to day work? A quantitative study looking at age, sex, education levels and length of tenure.
2.4.5 ‘Here comes the trolley’: is there any scope for a higher-quality menu for second class rail passengers? A quantitative study amongst passengers on a Virgin Trains London to Manchester service.
2.4.6 The demand for ethically sourced and Fairtrade products in hospitals: to what extent do patients request ‘green’ alternatives? A quantitative study in 3 UK hospitals.
2.4.7 A macho culture: to what extent do women’s perceptions of working in high-end restaurants prohibit them training as chefs? A qualitative study amongst 16-18 year old women.
2.4.8 Restaurants and colour: how does the use of colour in the interior design of independent restaurants influence customer perceptions? A phenomenological analysis.Click here to Continue Reading this Article
Category: Free Dissertation Topics and Ideas