Facial attractiveness and stereotypes of hotel guests: An experimental research

The purpose of this research was to determine social interaction between hospitality employees and their guests, and consequently assess how front-line employees categorize and stereotype hotel guests based on their facial attractiveness with reference to three main characteristics. Social stereotypes represent a means of information transmission in the communication process and can enable a more rapid transfer of information during the service delivery in the hospitality industry. The experimental research was conducted with 113 hospitality employees at seven hospitality organizations on the Slovenian coast. The results showed a correlation between the perception of hotel guests' facial attractiveness with their assumed characteristics that can lead to stereotyping. Hotel employees often link the guest's facial attractiveness with three common perceived characteristics – guests' propensity to spend, guests' predisposition to being demanding and guests' ‘kindness’, and tend to stereotype them on the same basis. These research findings contribute to a better understanding of the complex interactions that occur during a service encounter and show how facial attractiveness of guests plays an important role in the construction of stereotypes by the hospitality employees.     

Trust and reputation in the sharing economy: The role of personal photos in Airbnb

‘Sharing economy’ platforms such as Airbnb have recently flourished in the tourism industry. The prominent appearance of sellers' photos on these platforms motivated our study. We suggest that the presence of these photos can have a significant impact on guests' decision making. Specifically, we contend that guests infer the host's trustworthiness from these photos, and that their choice is affected by this inference. In an empirical analysis of Airbnb's data and a controlled experiment, we found that the more trustworthy the host is perceived to be from her photo, the higher the price of the listing and the probability of its being chosen. We also find that a host's reputation, communicated by her online review scores, has no effect on listing price or likelihood of consumer booking. We further demonstrate that if review scores are varied experimentally, they affect guests' decisions, but the role of the host's photo remains significant.     

Peer-to-peer accommodation experience and guest actual recommendations: A novel mixed-method approach

Obtaining recommendations from guests is critical for Airbnb hosts to thrive in the peer-to-peer accommodation business. By extracting the dominant aspects of the Airbnb experience and the guests' sentiment ratings in online comments, this study examines the impact of the aspects and sentiment on guest actual recommendations. A novel mixed-method was adopted to analyse the online reviews of Airbnb guests in Los Angeles, USA. The text-mining results reveal that hosts, location, and amenities are the dominant aspects of the guests' Airbnb experience. Results show that the guests' sentiment ratings for hosts and amenities have significant impacts on the guests' recommendations, while location only influences the private-room guests' recommendations. This study contributes to the extant literature by offering an innovative methodological approach to building the link between experience aspects and guest actual recommendations.     

The importance of security for hostel price premiums: European empirical evidence

Our aim is to study the impact of hostel guest reviews posted on a consumer-generated website on hostel price premiums. More specifically, we study the effect of guests' ratings of six hostel characteristics—atmosphere, cleanliness, facilities, location, staff and security—on hostel price premiums. Given the importance of security, location and cleanliness to hostel price premiums, we analyse whether the impact of guests' ratings of these three characteristics is higher for hostels in countries with the highest crime indexes. To answer our research questions, we collect data on consumer reviews of 383 hostels in 12 European capitals, which are grouped according to crime level, from Hostelworld.The results show that guests are willing to pay a higher price and/or higher price premium in European countries with the highest crime indexes if a hostel has higher levels of security, cleanliness and location. These findings are consistent with previous studies in other fields.     

“I have to watch my back”: Exploring Chinese hotel guests’ generalized distrust and coping behavior

The hospitality industry has been suffering from a pervasive climate of suspicion among guests who are concerned about potential hygiene or safety issues. From the perspective of protection motivation theory, this study presents a conceptual model elucidating the underlying mechanism through which generalized distrust shapes hotel guests' defensive coping behavior. Exploratory semi-structured interviews and online posts were combined to identify hotel guests' on-site coping strategies and underlying mechanisms. Then, an online questionnaire was distributed to 532 respondents, and structural equation modeling was used to test the proposed research model. Results provide empirical support for the “cognition–emotion–coping behavior” pattern in cognitive appraisal theory. This study offers valuable insight into the management of hotel guests’ generalized distrust.     

Tackling food waste in all-inclusive resort hotels

Food waste remains a serious environmental and economic concern within the hospitality and tourism industry. This study therefore investigates how managers, chefs, and employees in all-inclusive hotels view the impact of food waste and extant waste reduction processes in their workplaces. It explores (1) why and how food waste occurs, (2) employees’ perceptions of the reasons behind food waste, and (3) how it can be reduced in all-inclusive hotels. Semi-structured face-to-face interviews were undertaken with 33 individuals working in all-inclusive hotels in Turkey. The findings indicate that guest behaviors, preferences, and attitudes are perceived as the primary stimulants of food waste. The findings also suggest that guests’ cultural backgrounds influence their eating behaviors, further contributing to the volume of waste generated. As such, this study provides a nascent exploration of employee perceptions of the reasons behind food waste, and how best to reduce it, in the all-inclusive resort hotel context.     

Hosts’ online affinities and their impacts on the number of online reviews on peer-to-peer platforms

Different from traditional hotels, hosts' affinity is an essential feature of homestays. This study uncovers how Airbnb hosts demonstrate their affinity online through the data from 114,310 listings, and examines the relationship between hosts' affinity and the number of reviews, as well as the moderating role of hosts' affinity in the associations among sub-ratings, host listings count, and the number of reviews. The findings indicate a positive link between hosts' affinity and the number of reviews. Guests tend to assign higher overall scores to homestays with poor performance but high affinity, and may alter their homestay attribute requirements in future reservation decisions. Hosts' affinity from guest reviews has greater direct and moderating effects on the number of reviews than hosts' self-statements. Interestingly, hosts' affinity from guest reviews can reduce the guests' requirements for homestay attributes of multiple listings. Meanwhile, hosts’ affinity displayed by host self-statements exhibits the opposite moderating effects.     

Assessing the Role of Ecotourism Training in Changing Participants' Pro-Environmental Knowledge,Attitude and Behaviour

Ecotourism training is usually considered to be undertaken only by tourism practitioners for professional development. However, ecotourism training has a more important role to play, as it could be adopted as a long-term strategy for environmental conservation by altering people's attitudes and behaviours towards greater environmental responsibility. In this study, the role of ecotourism training with respect to pro-environmental knowledge enhancement as well as attitude and behavioural changes is investigated. A questionnaire survey was conducted on participants of an ecotourism training programme. Participants' environmental knowledge, attitudes and behaviours were evaluated using a pre- and post-test method. The results indicated that participants demonstrated a significant increase in environmental knowledge after the training. Moreover, participants' demographic characteristics such as age group, occupation and salary are significantly associated with the improvement in knowledge, change in pro-environmental attitudes and behaviours. Participants tend to adopt environmentally responsible attitudes and behaviours after completion of ecotourism training.     

Communication of food waste messages: The effects of communication modality,presentation order,and mindfulness on food waste reduction intention

This study investigates how businesses can persuade customers to participate in food waste reduction efforts by using communication strategies. Grounded in information processing and persuasion theories, we conducted two studies. In study 1, a focus group interview was performed to explore how customers process food waste communication from foodservice operations. In study 2, a 2 (communication modality: written vs. verbal) × 2 (presentation order: before meals vs. during meals) × 2 (mindfulness: low vs. high) between-subjects design quasi experiment was conducted to examine these interaction effects on customers’ intention to support the restaurants’ food waste reduction efforts. The findings are consistent across the two studies. The findings indicate that people with low mindfulness have lower intention to participate when the message is delivered verbally (vs. written) and the message is prompted before meals (vs. during meals). Conversely, people with high mindfulness tend to have higher intention to participate regardless of communication modality and presentation order.     

Reducing the plate waste of families at hotel buffets – A quasi-experimental field study

Twenty percent of all global greenhouse emissions are food-related. Tourism and hospitality contribute significantly, with food accounting for nearly half of the waste these sectors produce. One type of food waste – plate waste – could easily be avoided. Plate waste is the food people leave behind uneaten on their plates. It does not increase the enjoyment of the meal, yet costs the hotel money, and harms the environment. We develop and test – in a quasi-experimental field study – a game-based intervention that reduces plate waste by 34 percent, and is available for immediate adoption by hotels globally. Our study contributes to theory by demonstrating the power of increasing pleasure in pleasure-seeking contexts when aiming to change environmentally significant tourist behaviour. Our findings also challenge established behavioural theories, which postulate that people's beliefs are the key drivers of pro-environmental behaviour.     

From internal brand management to organizational citizenship behaviours: Evidence from frontline employees in the hotel industry

This paper examines the links between internal brand management, organizational identification, work engagement, and organizational citizenship behaviours in the hospitality industry. A model is proposed and tested using a sample of 323 frontline employees from the main hotel chains operating in Spain. This model includes different dimensions of internal brand management and different manifestations of citizenship behaviours. Data are analysed through the use of partial least squares. The findings confirm that transformational leadership leverages organizational identification and work engagement. However, brand training and brand communications do not directly raise positive emotions in the workplace. The results also suggest that work engagement is a better predictor of citizenship behaviours than organizational identification. Identification influences citizenship behaviours towards the organization. However, this variable does not explain extra-role supportive behaviours towards customers and other employees. These results extend previous research by empirically analysing the effects of internal brand management from the employees' perspective.     

Waste Minimisation Supporting Urban Tourism Sustainability: A Mega-Resort Case Study

This paper documents major solid waste minimisation (SWM) practices, challenges, and recommendations identified in an environmental sustainability case study. The analysis was performed in the 3,530 room Flamingo Hilton Resort and Casino (LVFH) in Las Vegas,Nevada,USA.The city's 29 million tourists a year leave behind mountains of dollars... and garbage. The main research contributions are the SWM hierarchy, and the study's documentation of corporate actions and attitudes relating to waste minimisation in an urban tourism setting. Resort areas studied ranged from reprographics to guest rooms. Selected findings and recommendations of this study are presented according to a five level hierarchy for waste minimisation, from most to least critical. The first and most fundamental hierarchy level is commitment to environmental goals such as conservation and environmental protection from tourism's negative impacts. Levels two through four are critical sub-strategies of source reduction. Level two necessitates applying eco-intelligence within purchasing policies and activities. Level three involves the source reduction principles of using and wasting less through such practices as using electronic communications. Re-fillable packaging is an example of level four; re-use. To avoid final disposal, level five requires recycling.     

Can colored sidewalk nudge city tourists to walk? An experimental study of the effect of nudges

Physical inactivity has been an increasing sub-health condition. Nudging people to participate in physical activities consequently becomes a public health priority. This study aims to showcase how color as a design factor can work to nudge city travelers to take on walking. Alongside the color effect, this experimental study incorporates another two design factors, namely, priming and social norms. The findings suggest that the use of colored sidewalks stimulate perceptual salience and individuals' moods, thereby increasing travelers' desire for walking. Priming tourists with sneakers and displaying social norms were also found to increase travelers’ interest in walking. The current study is innovative in incorporating color in the design of walkable routes in cities for its visitors. It is the first to apply nudges into the context of walkable city design oriented towards tourists.     

An Assessment of Key Hotel Guest Contact Personnel in Handling Guest Complaints

Abstract

The quality of a guest's hotel experience is frequently dependent on the consistency with which hotel standards of service are applied. Where the existing systems break down, guests will complain. This should be viewed as an opportunity for the hotel's management. However, some hotel direct guest contact personnel may view guest complaints as causes for panic rather than opportunities for improving the hotel operation. Guests whose complaints were resolved satisfactorily were willing to return back to the hotel. Proficiency in handling their complaints results in greater guest satisfaction and loyalty. The application of the research will be on Hotel Assistant Managers/Guest Relations Agents to investigate whether they are applying the necessary steps and techniques to solve guests' complaints related either to tangible or intangible products in hotels. Results indicate that Hotel Assistant Managers and Guest Relations Agents could improve their effectiveness in handling guests' complaints. Assistant Managers were found in this study to be better at handling complaints than Guest Relations Agents.     

What services do Muslim tourists want? Uncovering nonlinear relationships and unobserved heterogeneity

Halal tourism is a dynamic emerging market segment that is growing at a notable pace. Understanding the Muslim travelers' needs, interests and behaviors is a key priority for professionals. Therefore, the goals of this study are twofold: first, to examine the linear and nonlinear effects of Islamic physical and nonphysical hotel attributes on Muslim guests' visit intention and willingness to pay extra, and second, to employ an advanced segmentation method for revealing different types of Muslim travelers. Data were randomly collected from 559 Muslim in the United Arab Emirates. The study adopted the finite mixtures partial least squares technique to investigate the question of unobserved heterogeneity among Muslim travelers. The study results reveal important linear and nonlinear relationships and three new Muslim segments. The segment-specific findings offer distinctive insights for managers, policy makers and decision makers in developing long-term strategies for tapping into the Muslim travel market.     

A justice framework for understanding how guests react to hotel employee (mis)treatment

This study models guests' reactions to a hotel based on the way they perceive management's treatment of staff. First, it is suggested that guests empathize with staff by placing themselves in the staff member's position, and that customers who perceive unfair treatment of staff show decreased loyalty and increased dysfunctional behavior. Second, treatment considered unfair is internalized by guests, thus leading guests who also perceive themselves as victims of unfair treatment to identify even more with hotel staff. Data were collected from 343 guests in seven sampled hotels in the Canary Islands (Spain). Results of hierarchical multiple regressions demonstrate that only reduced loyalty is a substantive reaction to perceived injustice toward employees, whereas engaging in disloyal and dysfunctional behavior are significant reactions to perceived mistreatment of self. These effects on dysfunctional behavior are also found to be intensified among guests who perceive management's mistreatment of them and staff members, and stay in an all-inclusive package situation. Managerial implications of these findings are discussed.     

Nonverbal communication in hotels as a medium of experience co-creation

Although the Service-Dominant Logic literature hinted on the importance of nonverbal language for value co-creation, nonverbal communication as an experience co-creation component has not been explicitly addressed in either hospitality and tourism or general management context. Through the constructivist lens, this research focuses on kinesics, which is the most noticeable component of nonverbal communication, in hotels as a medium of experience co-creation in the guest-employee dyad. Four video-elicitation focus groups, with 12 hotel employees and 12 guests, found reciprocity (mutual recognition, insight exchange, expectation formation) and engagement (customized attention, relationship building, a sense of affinity) as two major dimensions of kinesic experience. Furthermore, employees' imperative and guests' complacent cues act as value triggers, contributing to experience co-creation between guests and employees. Based on empirical results and related literature, the framework of experience co-creation centred on kinesics is proposed; practical implications regarding frontline employees’ nonverbal communication competencies are discussed.     

The culture of hospitality: From anecdote to evidence

We examine the effects of hotel workers' national culture on hotel guests' satisfaction with services rendered by the workers. The results suggest that workers from countries scoring low on Hofstede's cultural dimensions named Individualism and Indulgence are particularly gifted for rendering high quality hotel services. Interestingly, many Asian countries, including Japan, Pakistan, Hong Kong, China, Lebanon, India and the Philippines have advantageous overall cultural profiles, which is consistent with portrayals of the Asian (or Eastern) hospitality culture in the scientific and professional literature. The insights presented in this study have important implications for the processes of staff recruitment and training in the global hotel industry.     

Value co-creation behaviours from customer-to-customer interactions (CCIs) in recreational social tango experiences

ABSTRACT

Drawing on customer-dominant (C-D) logic, the main objective of this study is to examine value co-creation behaviours that emerge from customer-to-customer interactions (CCIs) in recreational dance experiences. In-depth interviews were held with 15 dance participants located in Chile, who take social tango classes. The findings identify seven CCI value co-creation behaviours, such as seeking and sharing information about the service with other participants, complying with service requirements and behaving responsibly towards other participants, developing personal interactions with other participants, helping and providing feedback to other participants, and finally being tolerant of and courteous to other participants. The findings of this study advances knowledge on value co-creation and can assist recreational services and dance school managers to develop more effective service strategies for improved customer experiences.