Hospitality Research

Dr. Nigel Hemmington

Nigel Hemmington is Pro-Vice Chancellor and Dean of the Faculty of Culture and Society at Auckland University of Technology (AUT). He is a former Professor and Dean of the School of Services Management at Bournemouth University. Professor Hemmington was also a Reader and Director of Research at Oxford Brookes University.

His research and consultancy interests are in the areas of consumer experiences, professional development and learning and consumer behaviour in hospitality and tourism.


Dr. Peter B. Kim
Dr Peter B. Kim is an Associate Professor in the School of Hospitality and Tourism and an Associate Director of the New Zealand Tourism Research Institute at AUT University. He has a variety of hospitality work experiences from the entry-level to managerial-level at various hotel properties such as Park Hyatt, Sofitel, Marriott and Westin.

Peter's research interests include strategic Human Resource Management and Service Marketing/Management in the hospitality and tourism context. He has examined hospitality/tourism organizations' strategic decisions in dealing with their internal customers to ensure quality services which eventually affect business performance (i.e., Strategic Human Resource Management), and dealing with their external customers (i.e., Service Marketing/Management).


NZTRI’s Hospitality Research programme undertakes research for the hospitality and related service industries, and seeks to improve connections between academia and industry. In collaboration with AUT’s School of Hospitality and Tourism, our experienced team of researchers and practitioners generates research that informs policy, and assists practitioners. The team’s expertise is diverse, and the majority of researchers have significant industry experience, which enables them to present and interpret data from both a theoretical and practical persective.

Areas of Interest Include:

  • Consumer experiences and behaviour
  • Services and facilities for the disabled
  • Hospitality human resources, workplace problems and conditions (e.g. staff turnover), employment law and industrial relations, training and development, productivity, gender issues, older workers, the nature of labour
  • Alcohol service and consumption, menu analysis, cost control
  • Hospitality education
  • Service management, hospitality marketing and branding, strategy