Zimbabwean hospitality students’ experiences of sexual harassment in the hotel industry

This study investigates the experiences of Zimbabwean hospitality management students in relation to sexual harassment. The students were asked to draw their responses from their industrial attachment year which is part of their four-year degree program. Guided interviews were conducted with 77 final year hospitality management students who had undertaken their industrial attachment in the hotel industry. Findings reveal that sexual harassment is not uncommon in Zimbabwean hotel workplaces. Coworkers, managers and customers were identified as perpetrators. The lack of sexual harassment training in the Zimbabwean hospitality, as well as the non-response of managers to some sexual harassment cases are possible indicators of the inadequacy, or complete lack of sexual harassment policies in Zimbabwe's hotel industry. The researcher suggests that human resource managers in the hotels should formulate, in consultation with Zimbabwean law and labour relations experts, sound sexual harassment policies. Continuous educational training for all employees and managers is also necessary to encourage more employees to report cases and to deter offenders.     

Well on the way: An exploratory study on occupational health in hospitality

This study conducted a comprehensive review of work conditions and health risks/problems for various hospitality workers and summarized the various health and wellness promotion programs available in the workplace with the aim of identifying the key elements of successful employee wellness programs. In this review, physical health problems, such as musculoskeletal disorders, lung diseases, and dermatologic diseases, as well as mental health problems that are common among hospitality employees were discussed. In addition, different types of wellness programs that may help employees to overcome these health problems were included. In the next stage, interviews with hotel staff holding multiple positions were conducted to identify the most significant health challenges and assess their preference for various types of wellness initiatives. Using MAXQDA Pro, health-related categories and themes were extracted from the interviews. Participants believed that the lack of time, physical challenges and stress are the top three wellness challenges in the hospitality industry. In order to tackle the challenges, they stated that hospitality businesses should provide various wellness initiatives including healthy eating and weight management, smoking cessation, stress management, exercise programs, and fitbits or other wellness tracker devices.     

Understanding the impact of COVID-19 intervention policies on the hospitality labor market

Using new high-frequency data that covers a representative sample of small businesses in the United States, this study investigates the effects of the COVID-19 pandemic and the resulting state policies on the hospitality industry. First, business closure policies are associated with a 20–30% reduction of non-salaried workers in the food/drink and leisure/entertainment sectors during March-April of 2020. Second, business reopening policies play a statistically significant role in slowly reviving the labor market. Third, considerable differences exist in the impact of policies on the labor market by state. Fourth, the rise of new COVID-19 cases on a daily basis is associated with the continued deterioration of the labor market. Lastly, managerial, practical, and economic implications are described.     

Development and validation of a hospitality idiosyncratic deals scale

This study explores middle and senior hotel managers’ perceptions of their own idiosyncratic deals (i-deals) and develops a scale to measure i-deals in the Chinese hospitality industry. The study uses a mixed research method consisting of a questionnaire survey of 675 middle and senior hotel managers and in-depth interviews with 20 knowledge workers in the hotel industry in mainland China. The findings reveal that there are three types of i-deals in the Chinese hospitality industry: (1) career and incentives i-deals; (2) task i-deals; and (3) flexibility i-deals. The study proposes and validates a three-dimensional scale of hotel managers’ i-deals, thereby enriching our understanding of the idiosyncratic terms of employment in the hospitality industry.     

Impacts of peer-to-peer accommodation on the hotel industry: Hoteliers’ perspectives

The sharing economy is a new phenomenon that has considerable implications for traditional industries in general and the hospitality sector in particular. Although some recent studies have investigated the effects of sharing economy on the hotel industry, they primarily focused on quantifying its effects which are not exploratory for a phenomenon. This study attempts to achieve two research objectives. First, an exploratory qualitative method via a semi-structured in-depth interview is employed to investigate the impacts of P2P accommodation on the industry from hoteliers’ perspectives in China. Second, the current study provides valuable insights about traditional hotel marketing and operations. A social science perspective is proposed because prior hospitality research, merely in its commercial sense, fails to capture the essence of hospitality. Results indicate that P2P accommodation has effects on the hotel industry in terms of host–guest interactions, product offerings, staff empowerment, and platform collaboration. The study also suggests that the extent to which P2P accommodation impacts the hotel industry is different in terms of hotel star ratings and operating model. P2P accommodation and the hotel industry in China have a supplementary relationship. This study contributes to social studies of the hospitality literature by gaining insights from hotel senior management level. It also has great implications for the hotel marketing and management practices within the sharing context.     

Budgeting practices in the Turkish hospitality industry: An exploratory survey in the Antalya region

The present study aims to explore budgeting practices of Turkish hotels in the Antalya region which is the most prominent tourism center of the country. The results indicate that having a budget committee and budget manual are common for Turkish hotels. Secondly, participative budgeting is advocated within the industry. Furthermore, budget period seems dynamic, because hotels state that they revise budgets and make periodic reporting within the budget period. Profitability and cost control are the primary reasons in budget preparation. Finally, budgets are viewed as one of the primary performance indicators.     

The potential for marrying local gastronomy and wine: The case of the ‘fortunate islands’

For centuries, the Mediterranean and other regions have become icons for their food, wine, laid-back lifestyle and benign weather, with each of these components ideally complementing the other three. The availability of a local cuisine and local wines provides consumers with memorable experiences. However, in many other regions little is known about ways in which the local cuisine and wine could be ‘married.’ This study examines the views of 55 small winery operators in a region that for decades has been widely known as a mass tourism destination: the Canary Island in Spain. While most operators recognise the potential for a perfect local cuisine–wine marriage, many also mention the missing link between the local hospitality and wine sectors. For instance, respondents argue that restaurateurs are not promoting local wines enough in favour of cheaper imports. The study also discusses the implications of the findings and identifies areas of future research.     

Dimensions of Chinese culture values in relation to service provision in hospitality and tourism industry

Factor and reliability analyses were employed in this exploratory attempt to investigate and refine the structure and dimensions of Chinese cultural values (CCVs) in relation to service provision. Based on the results of factor analysis, CCVs could best be conceptualized as a five-component construct that influences the attitude or behavior of employees in providing service. These five factors were identified as follows: Integration 1 (attitude towards work); Integration 2 (attitude towards people); moral discipline; status and relationships; and moderation. The identification of these dimensions has two major implications to human resource development and service management practice in the hospitality and tourism industry. First, Chinese cultural values play a critical role in determining specific interventions, challenges and barriers in service organizational management. Second, given the profound influence of Chinese cultural values on service provision, international tourism and hotel managers, particularly in human resource development, should realize the importance of ensuring that Western management practices are adopted critically in Chinese organizations. Given the limited amount of research on this topic, the findings generated from this study are very important in guiding future research and providing insights into an area that deserves more academic attention.     

Analyzing online reviews in hospitality: data-driven opportunities for predicting the sharing of negative emotional content

Hospitality is one of the sectors that are nowadays most heavily characterized by consumers’ tendency to share online reviews on dedicated digital platforms. While most past work has focused on understanding the effect of online reviews and ratings on consumers’ evaluation and purchase decisions, this research tackles the issue of what drives the sharing of certain types of online content. Specifically, we investigate the sharing of user-generated content characterized by negative emotional valence, and study the effect of two factors on the extent to which user-generated content contains negative emotions. One such factor is reviewer's expertise, while the other is hotel quality. Our analysis of 1200 TripAdvisor reviews on Italian hotels located in three major Italian cities confirm our hypothesis that expert reviewers might share reviews containing less intense negative emotional content compared to less expert reviewers especially when the hotel is of high quality. To support our hypothesis, we build on the research on psychological antecedents of word-of-mouth behaviour suggesting that expert consumers are particularly reluctant to share negative word-of-mouth to avoid projecting a negative image of themselves in social contexts, thus possibly damaging their reputation.     

When we are onstage,we smile: The effects of emotional labor on employee work outcomes

A growing body of literature has confirmed the deleterious effects of emotional labor on service employees. The study adds to it by investigating two hypothesized antecedents to emotional labor; affectivity and empathy which is conceptualized as a two-dimensional construct composed of emotional contagion and empathic concern. It also examines the impact of emotional labor on job satisfaction and exhaustion. The results confirmed a two-dimensional structure of emotional labor, emotive dissonance, and emotive effort. Hospitality employees with higher positive affect tend to experience less emotive dissonance while individuals with higher negative affect exert more effort to enact emotional labor. A positive relationship was found between emotional contagion and emotive dissonance, and emotive effort and job satisfaction. The results also suggested a negative relationship between emotive effort and emotional exhaustion. An unexpected negative relationship was found between emotional dissonance and emotional exhaustion. Managerial implications discuss training and acting techniques to more effectively manage employee emotional labor.