Transformative Service Research in Hospitality

The goal of the paper is to investigate how sustainable hospitality companies accomplish the transformative potential of their business for improving the individual and collective well-being in the tourism and hospitality industry. Hence, we took into consideration the case of the Albergo Diffuso (AD), an innovative Italian model of hospitality. We adopted a case study approach based on 17 semi-structured interviews with key informants and a netnographic study analysing 1302 comments of previous guests - 286 in English and 1016 in Italian - on the popular booking website Tripadvisor. From the data analysis, five recurring themes emerged: Sustainability Concerns, Reciprocal Exchange, Mutual Network, Cultural Views, and Authentic Experience. These represent the Transformative Factors that impact on the individual and collective well-being from a hedonic and eudaimonic perspective in hospitality organisations.     

Impression Management and the Hospitality Service Encounter

Abstract

Managers, marketers, and employees in the hotel and restaurant industry that are aware of the needs of people from different cultures will be able to better direct their efforts at product development, provide better guest services, and thereby offer a means of developing competitive advantage. This study determined cross-cultural differences in customer perceptions of employee behavior, intentions to return, and tipping between Americans and Asians living in the United States. The study was based on several impression management dimensions (ingratiation, intimidation, self-promotion, exemplification, supplication, and non-verbal behaviors). The results suggest that behaviors associated with ingratiation and exemplification techniques were perceived as being more satisfying for American than Asian respondents. Behaviors demonstrative of intimidation and supplication techniques were perceived as very dissatisfying for Americans.     

A Review of Personality Research in the Tourism and Hospitality Context

Most commentators agree that human relations are central to tourism and hospitality. Different personalities thus display different reactions to the same task. This article provides an overview of prior studies on personality in the context of tourism and hospitality. Using EBSCOHost's Hospitality & Tourism Index, the largest online database for tourism and hospitality research, we analyzed published articles on the topic. Broadly speaking, prior studies can be grouped into the seven dimensions of disposal, biological, intrapsychic, cognitive, social, and adjustment in personality research, plus brand personality. Interestingly, our results show although the Internet has become one of the major marketing channels for hospitality and tourism, only a small number of published articles are related to consumers' online behavior. We thus propose that this area be further researched in the future.     

Service Recovery Readiness in Australian Hospitality and Leisure Operations

ABSTRACT

Hospitality and leisure operations across Australia have experienced phenomenal growth over the past few decades. This growth can be attributed to globalisation, deregulation, increased household disposable income, and technological advancements. As organisations continue to strive for a competitive edge, increased attention is given to consistency and reliability of service delivery. However, given the significant human element in the production and consumption of services, mistakes are inevitable (albeit not intentional). Service recovery is therefore a central ingredient in maintaining quality of service delivery. It facilitates customer satisfaction, increases loyalty and repeat patronage, and fosters positive word-of-mouth recommendation. The present paper develops an integrated model of the key concepts of service delivery-illustrating the importance of the relationships among service quality, empowerment, and service recovery. To obtain a better understanding of the importance that organisations place on service recovery, an exploratory study is presented. This consisted of interviews and questionnaires across selected hospitality and leisure operators in Australia. The findings show that service recovery is viewed as an important component of business practices. However, there are noticeable gaps-particularly in relation to organisational readirecovery.     

Relating the Zone of Tolerance to Service Failure in the Hospitality Industry

The purpose of this study was to explore the zone of tolerance concept in relation to perceptions of service encounters, specifically when service failures are likely to occur. A simulated restaurant experience consisting of a series of dining service encounters was conducted with a sample of academic staff and research students. Results showed that individuals have different perceptions with different variability in their zone of tolerance; individuals appear to have a larger zone of tolerance when dealing with negative encounters and a narrower zone of tolerance for positive encounters. In addition, an initial negative encounter predisposes customers to future negative encounters. Failure is seen as a difficult concept to judge as individuals have diverse perceptions of what constitutes a failure and when it starts. Further research directions are proposed.     

Ethical Employment Context and Ethical Decision-Making in Hospitality Organizations Located in Mexico and the United States

This study determined how perceptions of an ethical employment context and location of employment (U.S. vs. Mexico) were related to ethical decision-making. Using a questionnaire, information was collected from individuals working for hospitality organizations in the United States and Mexico. The results indicated that a stronger perceived ethical employment context was associated with increased perceptions that an ethical issue was important. In addition, being employed in Mexico and stronger ethical issue importance were associated with an increased ethical judgment. A stronger ethical judgment was also associated with an increased ethical intention. Managerial implications, limitations, and research suggestions are discussed.     

Creating and Sustaining Fun Work Environments in Hospitality and Service Organizations

ABSTRACT

Managers of hospitality and service organizations have long believed that it is critical for their employees to have fun at work. They recognize the important relationships between their employees having fun and their customers having a pleasant experience. While everyone accepts this notion, there is little empirical support for either a definition of what managers can do to promote a fun work environment or even what makes a fun work environment fun. Further, while many positive outcomes for both the individual and the organization are claimed to be associated with fun work environments, there is even less empirical data to support this belief.

This primary purpose of the paper is to identify and define the actions and activities that managers can do or support to create and sustain the feeling employees have that their firm is a fun place to work or have a “fun work environment.” The paper reports results of a large e-mail survey of human resource managers designed to identify what cues managers send to create a fun work environment, the degree to which these cues actually are associated with a work environment that is fun, and the positive individual and organizational outcomes that are claimed to be associated with working in such an environment. The study offers definitions and measurements of the cueing process, a fun work environment, and outcomes of the process.

We found a strong relationship between the antecedent cues and the degree to which the work environment was perceived as fun. The relationships between a fun work environment and various outcomes were not as strong or comprehensive. While the results of this research are positive and extend our knowledge of cues, culture and especially “fun work environments,” more needs to be done in validating the measures and extending the research.     

Cross-Cultural Service Encounters in the Hospitality Industry and the Effect of Intercultural Sensitivity on Employee Performance

Abstract

Foreign visitors are such important contributors to the American economy that tourism officials are working hard to reassure them that the U.S. is still a safe place to visit. The significant increase in foreign visitors over the past decade caused U.S. scholars to pay more attention to the unique challenges of cross-cultural service encounters. This exploratory study adds to that trend by attempting to measure the effect of intercultural sensitivity on the performance of hospitality employees in cross-cultural service encounters. The results indicate that employees with high intercultural sensitivity scored significantly (p < .05) higher on measures of service attentiveness, revenue contribution, interpersonal skills, job satisfaction, and social satisfaction as they relate to cross-cultural encounters. There was no significant difference in scores for motivation-to-work, job tenure, and primary rewards (compensation, recognition, etc.).     

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。     

Hotel Guests' Cumulative Satisfaction Updating Process in the Context of Service Failure and Service Recovery

ABSTRACT

Consumers constantly revise their satisfaction judgments as they gain new service experience. While some researchers found that consumers weigh their prior cumulative experience more heavily than their most current individual service encounters when updating their cumulative overall satisfaction, others found the opposite result. Following the development of the literature, this study investigated customers' satisfaction updating process in the context of service failure and service recovery in the hotel industry. The results of the data analysis show that when updating overall satisfaction, participants weighed their current service encounter satisfaction more heavily than prior cumulative overall satisfaction, regardless of different levels of service failure and service recovery. The findings of this research also suggest that once customers experience service problems, it is difficult to bring customers' satisfaction level back to where it was.     

Hospitality Student Expectations

ABSTRACT

This article reports the findings of an exploratory study that primarily examined the relationship between hope and expectations of success among hospitality students at a southeastern university. It also discusses relationships among factors such as grade point averages, student class standing, and declared program majors. The article presents results of the study that identify relationships between measurable criteria associated with the concept of hope and expectations for student success, as well as other associated factors. The article concludes with areas for future research, as well as implications for hospitality educators and human resource practitioners.     

如何提高饭店业一线员工的服务补救绩效:模型与实证

文章应用巴顾兹(Bagozzi)的态度模型,采用结构方程建模方法,构建并验证了基于饭店业一线员工感知视角的服务补救绩效预测模型。实证结果表明:(1)一线员工对授权、培训、奖励以及对饭店进行顾客抱怨管理的感知正向影响其工作满意度;(2)顾客抱怨管理和授权不仅通过一线员工情感变量(工作满意和情感承诺)的中介作用间接正向影响服务补救绩效,还能够直接预测服务补救绩效;(3)一线员工的情感变量是解释员工培训和奖励正向影响其服务补救绩效的完全中介变量;(4)工作满意直接正向影响一线员工的情感承诺,而在工作满意和服务补救绩效之间的间接正向影响关系中,情感承诺变量起到了全部中介效应。文章最后总结了对服务补救理论和饭店业管理实践的贡献。     

Peer Assessment in Hospitality Education

ABSTRACT

This paper explores the role of peer assessment in managing student performance in hospitality education. Issues, such as reliability and effectiveness for students and educators, are investigated with a focus on the impacts of group size on the practice of peer assessment. Differences between peer assessment in groups of less than five students and groups with five or more are explored. Findings indicate differential patterns of marking based on group size with smaller groups tending to mark peers more generously than larger groups. Issues of collusion and subversion of the instrument and the process of peer assessment are also examined.     

Hospitality Programs in Korean Graduate Schools

ABSTRACT

This study compared student, academy, and industry views of graduate school-level curriculum issues in hospitality programs. Research findings revealed that with regard to reasons for student's entry into graduate programs, the academy placed higher importance on raising the academic background through the obtaining of a master's degree than did students and industry groups while students put higher emphasis on networking with industry people than the other two groups. However, students expressed less interest in the “benefit of promotion in the workplace” variable than did the other two groups. With respect to competencies needed by graduate students, industry placed higher importance on leadership, company loyalty, and service-mindedness than did the other two groups. This study concludes with a discussion of the implications of these findings for graduate curriculum development.