The Materiality Balanced Scorecard: A framework for stakeholder-led integration of sustainable hospitality management and reporting

The Materiality Balanced Scorecard is an integrated framework that links sustainable hospitality performance management and reporting, as an instrument to define, communicate and operationalise strategic sustainability objectives. We integrate the Balanced Scorecard as a well-established performance management system with the inclusiveness, materiality and responsiveness principles of the AA1000 Stakeholder Engagement Standard, to aid an organisation to respond to its stakeholder expectations. The framework provides a systemic, structured and integrated approach, and an opportunity for sustainable value creation. We test the framework with data reported by 20 of the world’s largest hotel groups, to find that current sustainability reports lack hierarchical cause-and-effect chains and hard evidence of impact at the system level. We argue that hospitality organisations can improve their management controls by addressing the quality, transparency and consistency of their sustainability response, thereby responding to sustainable development challenges without undermining their organisational viability.     

Sustainable development and hospitality education: employers’ perspectives on the relevance for graduate employability

This paper examines hospitality employers’ perspectives of sustainable development (SD) and the implications for hospitality education, particularly graduate employability. An exploratory approach is used in this research where semi-structured interviews were conducted with employers of hospitality graduates. The results established that respondents had mixed understandings of the meaning and relevance of SD. These employers are, however, gradually recognising the value of sustainability for their business. Though it is not currently a priority in terms of a critical employability skill specifically for the hotel sector, related industries seem more mindful of the implications of sustainability credentials. Thus, hospitality educators need to take appropriate actions in subject-specific areas where SD is critical to employment opportunities, creating more industry-ready graduates who are also globally aware citizens.     

社会化视角下接待业服务机器人对顾客体验的影响研究

随着人工智能和自动化技术日渐普及,服务机器人被越来越多地引入旅游接待业,但其应用尚处于探索阶段。在已有文献和理论基础上,本文依据互联网、社交媒体中接待业顾客对服务机器人的评价信息,以及对接待业顾客和员工进行深度访谈的数据,分析顾客对机器人服务的感知及体验。研究发现:(1)对机器人服务的感知涉及工具、社会化两个属性,社会化属性对顾客的愉悦体验产生重要影响;(2)服务机器人通过提升服务和营造愉悦氛围两条路径改善顾客体验。在此基础上,本文构建了服务机器人影响顾客体验的概念模型。本文从社会化视角探讨服务机器人的顾客体验感知,对服务机器人设计、服务场景管理和体验设计具有启示意义。     

Sustainable hospitality: a meaningful notion?

This paper explores the concept of sustainable hospitality. The relevance and status of this area of enquiry are assessed by discussing the current status of the concepts involved. These discussions are then linked to progress made in sustainable hospitality both in research and practical applications in the hospitality industry. At least six principal schools of thought within hospitality are noted: hospitality science, hospitality management, hospitality studies, the “three domain school”, the systems thinking school and the pragmatic tradition. This complexity and lack of clear definition are problems. The differences between sustainability and sustainable development, and between weak and strong sustainability add further complexities. This paper shows that progress in both sustainable hospitality and tourism has been limited by these problems. A series of technical, ethical and commercial problems are discussed. However, while sustainable hospitality as a research area is still in its infancy, it is concluded that it is very relevant within the wider context of sustainable tourism research, based on its impact and its specific position within the social–ecological–economic systems under investigation. Key areas of future work are suggested, notably to better understand the impacts of hospitality on the triple bottom line, and to explore systems approaches towards implementation.     

The nexus between sustainable practices in hotels and future Gen Y hospitality students’ career path decisions

This study explored tertiary hospitality students’ attitudes and overall perceptions about green and sustainable practices; and how these may impact their future career paths in the hotel industry. A thematic analysis with data from 12 semi-structured interviews with students in a hotel management school in Australia was used to identify patterns and interpretive themes. Results revealed positive attitudes among Generation Y hospitality students towards working in a green and sustainable hotel environment. Implications highlight the need for sustainability education in the curriculum of tertiary education providers and strong emphasis on sustainability practices in employee training programs. The results also suggest possible impacts of sustainability practices in recruiting and hiring in the hospitality industry and how this may affect future hospitality employees and leaders.     

Guest Satisfaction Barometer and Benchmarking

Abstract

An increasing number of companies use customer satisfaction data for improvement programs, strategic decision making, and compensation schemes. Typically, single companies carry out satisfaction measurement for their own purposes. As a consequence, results are not comparable with other companies. Thus, valuable information on competition is not available and benchmarking is not possible. Moreover, in order to use satisfaction data for decision-making, it should be measured continuously and systematically. In practice, however, many firms do not have the required resources or competencies to carry out these research activities on their own. As a result, there is a lack of reliable data. The implementation of a customer satisfaction barometer seems to be a promising approach. It facilitates competitive benchmarking and delivers valuable information for quality improvement. provide participating hotels with information on overall satisfaction, attribute satisfaction, price satisfaction, complaining behavior, loyalty, word-of-mouth, etc.; (3) to identify strengths and weaknesses, as well as improving opportunities; and (4) to provide participating hotels with data for competitive benchmarking. Thirty-seven hotels participated in the pilot phase and data from more than 3,500 guests were collected. In order to illustrate the ideas of the guest satisfaction barometer and the benefits for the participating hotels, the authors first describe the basic ideas and guiding principles of the barometer and report some empirical findings to demonstrate how benchmarks can be used to improve quality and satisfaction. The paper closes with a summary of the experiences and some recommendations for future applications.     

Knowledge sharing in revenue management teams: Antecedents and consequences of group cohesion

The practice of Revenue Management has received widespread acceptance in the international hospitality industry yet a lack of best practice in terms of organizational integration persists. This paper follows the notion that revenue management is first and foremost a human activity, dependent on knowledge exchange and concerted decision within revenue management teams. One critical attribute of effective teams is group cohesion. The authors contrasted communication networks of 38 revenue management teams by means of social network analysis to identify the antecedents and consequences of group cohesion. It was found that industry employment, age and revenue management experience define the structure of communication networks and that awareness of other's expertise is central in explaining differences team performance across the sample. The findings highlight the issue of knowledge asymmetry in teams and suggest that the Revenue Manager occupies a more active role as an information broker in order to enhance group decision making.     

CEO letters: Hospitality corporate narratives during the COVID-19 pandemic

For hospitality organizations, the need for compelling corporate narratives is particularly acute in dealing with the COVID-19 crisis due to the scope and severity of its threat to employees, customers, the general public, and the fundamental survival of the company itself. Thus, this study aims to identify corporate narrative strategies and examine how hospitality companies deploy such narrative strategies with impression management tactics during the COVID-19 pandemic. Anchored in the Aristotelian concept of persuasive rhetoric and impression management theory, this study content-analyzed 57 CEO letters published by hospitality companies during the COVID-19 outbreak and found the prevalent rhetoric appeals and patterns of rhetoric appeals with impression management tactics embedded in the letters.     

Corporate social responsibility reporting in the cruise tourism industry: a performance evaluation using a new institutional theory based model

This paper creates a conceptual model that helps explain the corporate social responsibility (CSR) reporting behaviour of cruise lines in the context of institutional theory. It presents findings from an analysis of 50 cruise lines' websites and sustainability reports and discusses the findings within this conceptual context. The study investigated cruise line reporting on commitments to specific CSR goals, the extent of reporting on initiatives contributing to those commitments and the extent of reporting on progress towards those goals. The analysis indicates limited use of formal international reporting guidelines, an almost complete absence of third-party assurance of reported information, and unclear presentation of information on websites, failing to specify time frames and the scope/source of information. Although most cruise lines reported on commitments, fewer reported on specific initiatives, and still fewer provided meaningful assessments of their impacts or performance. Environmental issues and social and community well-being issues received most attention, while issues of economic prosperity, employment quality, and diversity and accessibility were reported to a much lesser extent. Access to information, its credibility, ease of interpretation, and comparability between companies were found to be poor. Since 2009, industry reporting declined, but recently shows signs of resurgence.     

Corporate enterprise: a new reality for hospitality organisations?

Corporate enterprise (CE) is in many ways a new subject and yet paradoxically, there is nothing new about the practice of enterprise in larger organisations. This paper has examined the changing nature of hospitality organisations using the lens of ‘entrepreneurship’ rather than that of organisational behaviour and/or strategic management. The work is primarily conceptual illustrating how larger hospitality organisations can become more enterprising and thus utilises ideas and theories from research into CE. The paper explores in detail a conceptual framework for understanding CE developed by the author. It applies this framework to hospitality organisations showing the principles involved with the promotion of business creation and innovation. Further, the paper illustrates practical steps one can take to promote new ventures in existing organisations.     

The Effects of Music on Room Attendants' Work Performance — An Exploratory Study

Abstract

In recent years, the hospitality industry has become increasingly concerned with environmental sustainability. This trend has been apparent mainly in traditional areas of the industry such as hotels and restaurants. In universities, there have been moves to develop environmental policies, which have impacted on those sectors of the hospitality industry involved with foodservice and student residences. This study investigated the implementation of waste management policies and practices within twenty-seven university residences in Ontario and Quebec. Despite the small size of the sample, this study found a significant variance between the location of the university residence and the existence of a written waste management policy and waste management practices. University residences in Ontario were more likely to have a written policy, although the differences in the number of practices implemented by universities in Ontario and Quebec were not significantly different.

In this paper it is argued that universities are in a strong position to influence consumers of the future through their procedures and practices. This is supported by the findings of the research, which indicate that response to the needs of students is one of the main reasons given for developing waste management policies.     

Customer Satisfaction,Training and TQM

Abstract

Managers within the hospitality industry make frequent reference to TQM principles. The extent to which these principles are applied effectively within the human resource management area of hospitality however remains under-researched. By applying TQM principles, this paper focusses on the relationship between customer service and training drawing upon comparative data from Western and Thai hotels. The paper also examines the perceptions of staff towards of hotels' guest-orientation and the provision of quality guest services. The researchers found that guest assessments of the performance of hotel frontline staff depend on their services function (e.g., front-office, housekeeping). The service quality skills needed by frontline staff were also found to differ in the case of Western and Thai hotels. Such differences merit proper consideration on the part of managers within the major hotel chains. The various findings may assist hospitality managers to determine appropriate strategies for the enhancement of guest services particularly in cross-cultural settings.     

Developing sustainable tourism through ecomuseology: a case study in the Rupununi region of Guyana

Sustainability is a concept that continues to evolve and perplex in tourism, one of the world's largest industries. Effective new theories and practices are constantly explored so as to incorporate sustainability into tourism frameworks. Due to their focus on participation processes, integration of resources, and responses to specific needs and contexts, ecomuseum principles can be very useful for the development of sustainable tourism. This paper examines the potential of using the principles of ecomuseology to support sustainable tourism development. The study adopted a mixed-methods approach involving local expert stakeholders at the case study site, the Rupununi region of Guyana, South America. The findings from this research suggest that the principles of ecomuseology possess considerable potential to support sustainable tourism development in the Rupununi and potentially other destinations internationally. In particular, this study illustrates how ecomuseological principles can be used to manage heritage resources and economic development by focusing on, for example, holistic interpretation and information sharing, placing equal attention on heritage resources, and monitoring changes to the region over time.     

Learn from the past and prepare for the future: A critical assessment of crisis management research in hospitality

Given the substantial impact of crisis on the hospitality industry, crisis and crisis management have drawn attention from scholars. While each study makes a significant contribution to the existing knowledge of crisis management in hospitality, the fragmented perspective of each study makes it difficult to identify the key findings and unsolved problems. This paper presents a synthesis and critical assessment of state-of-the-art crisis management research in hospitality. It categorizes articles based on a three-stage framework covering pre-crisis planning, mid-crisis management, and post-crisis recovery. Two main perspectives in the literature are identified: one from hospitality service providers and one from stakeholders. Core research topics and concepts in each stage and perspective are reviewed. In addition, this paper proposes four major directions for future research: crisis management from stakeholders’ perspectives, integrative research, causal and behavioral research, and theoretical enhancement. It discusses the theoretical and practical implications of this study.     

An importance–performance analysis of sustainability factors for long-term strategy planning in Slovenian hotels

This paper explores the potential role of economic, environmental and social reporting in long-term strategy planning in the hospitality industry. The context of study is Slovenia. Following the development of a set of “sustainability” indicators, hospitality managers were asked to rate the importance of each indicator to sustainable operations and the performance of their firms in implementing management actions. Seven hotel performance factors were established across the triple bottom line. Using importance–performance analysis (IPA), key issues are identified as requiring the attention of stakeholders to support the sustainable development of Slovenia's hospitality industry. For managers, the 10 most important indicators include those related to economic performance, customer relationship and cost saving environmental activities: performance here, and in marketing, was perceived as poor. In contrast, actions taken to increase environmental awareness, and improve relationships with employees are seen by managers as less important, and even as possible overkills. Community relationships are seen as of low importance and where the industry performs relatively poorly. A major recommendation is that Slovenian hotel managers should focus on improving their economic performance: neglecting this could threaten hotels’ long-term survival. IPA analysis is shown as applicable to strategy making for sustainable development in hospitality industry contexts worldwide.     

The impact of material and immaterial sustainability on firm performance: The moderating role of franchising strategy

CSR and sustainability engagement is growing rapidly with ever-increasing attention. Accordingly, restaurant stakeholders now demand restaurant companies to disclose relevant ESG information (i.e., materiality) to analyze risks and opportunities that ESG factors bring to firms over the long term. As established in stakeholder theory, restaurant materiality is shaped by a firm's key stakeholders and also by the industry's distinguishing factor, franchising. However, despite their importance and timeliness, materiality and franchising remain largely absent from scholarly discussion in the field of tourism and hospitality. Using a novel industry-specific materiality classification of sustainability initiatives, here we show that franchising positively moderates the impact of investing in immaterial sustainability on firm performance. The results provide early empirical validation of stakeholder theory in relation to restaurant materiality and franchising, and show the impact of allocating a firm's resources to material and immaterial sustainability issues on firm performance in the restaurant context.     

New employee orientation,role-related stressors and conflict at work: Consequences for work attitudes and performance of hospitality employees

Combining role theory with theories on hindrance stressors and intragroup conflict, we develop a model of the attitudinal and behavioral consequences of new employee orientation in hospitality organizations. We test hypotheses about main and mediated effects in this model, using data from a sample of 156 recently hired hospitality interns and applying a longitudinal approach, with data collection shortly after organizational entry and several months later. Results suggest that employee orientation is negatively related to two hindrance stressors: role ambiguity and role conflict. Role ambiguity predicts a range of attitudinal outcomes and the relationship is partially mediated by relationship conflict. In addition, role ambiguity is negatively related to task performance. Role conflict predicts hospitality employees’ job attitudes and this relationship is fully mediated by relationship conflict. We discuss important theoretical and practical implications of these findings for human resource management in hospitality firms.     

Understanding corporate philanthropy in the hospitality industry

This study makes a unique contribution to the corporate social responsibility literature, both from a theoretical perspective and corporate philanthropy (CP) perspective that has been under-researched so far. Specifically, it extends the investigation of the motives of CP to the hospitality industry in the emerging country of Taiwan and is the first examination of the determinants of CP in the hospitality industry based on the value enhancement (VE) and agency cost (AC) theories. Previous studies found that either AC or VE determinants, not both, play a major role in making philanthropy decisions. This study reveal new and interesting findings using the data from 13 publicly traded hospitality companies in Taiwan collected between 1996 and 2011. Panel regression test results show that both VE determinants (labor intensity and profitability) and AC determinants (board size and the ratio of independent directors to total directors) were found to be significant factors in explaining the discretionary behavior of CP in the hospitality industry. Furthermore, the lagged philanthropy-to-sale ratio was also significantly related to CP decisions in the hospitality industry in Taiwan, suggesting that the behavior of CP in the Taiwanese hospitality industry is persistent. The possible explanation is that changing philanthropy pattern may lead to market-adverse expectations and reactions and damage the reputation of companies.     

The Hospitality Culture Scale: A measure organizational culture and personal attributes

The hospitality industry has a unique and specific culture when compared to other industries. Because of this, not everyone will want to make this industry a career, as evidenced by the high turnover. Yet, the hospitality industry needs to attract and keep motivated and dedicated employees. This study set out to discover attributes that are unique to hospitality organizations as well as the characteristics and values of a person who would be successful in a work environment that exhibited this culture. This includes determining if a person is a match to the culture of the hospitality industry. In order to identify the variables of hospitality culture, an extensive review of the literature and a panel of industry experts were consulted. The items identified from both groups were used to establish the constructs for a scale, which is called the Hospitality Culture Scale. Seven hundred and forty one hospitality professionals rated the attributes. Principal component analysis determined the final factors for the organizational culture and personal attributes. These constructs included: management principles, customer relationships, job variety, job satisfaction, principles, propitiousness, leadership, risk taker, accuracy, and composure.     

Drivers and consequences of sustainability committee existence? Evidence from the hospitality and tourism industry

This study's objective is twofold: (1) to investigate whether board characteristics predict the existence of a sustainability committee, and (2) to examine whether the establishment of sustainability committees stimulates sustainability reporting, external assurance, and the adoption of the Global Reporting Initiative (GRI) framework in hospitality and tourism (H&T) firms. For this purpose, the data was derived from the Thomson Reuters Eikon database for publicly traded H&T firms from 2013 to 2018. The results indicate that while board size is a significant predictor of sustainability committee establishment, female and independent directors are not. Furthermore, the H&T firms with a sustainability committee are more likely to issue a sustainability report, to get an independent assurance statement on sustainability reporting, and to follow GRI guidelines in configuring sustainability report content and structure. Overall, the results suggest important implications to help H&T firms achieve sustainable goals and to design their boards accordingly.