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.     

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.     

Encouraging hospitality guest engagement in responsible action: Building comprehensive theoretical models to support effective action (invited paper for ‘luminaries’ special issue of International Journal of Hospitality Management)

Growing concerns about the state of the global environment and growing awareness of issues related to poverty and economic inequality are putting pressure on both the public and private sector to improve their sustainability performance. Hospitality businesses are at the frontline of such pressures on leisure and tourism consumption. In response there has been extensive adoption of corporate environmental and social responsibility programs in accommodation and food businesses. These programs need both the support of consumers to pay for theses initiatives and their participation in a range of behaviors. The challenge for hospitality managers is how to encourage this guest participation in corporate responsibility programs. The challenge for hospitality researchers is provide guidance to these managers based on sound research guided by appropriate theory. While researchers have begun to respond to this challenge with increasing studies focused on guest participation, the area as whole suffers from a number of misuses of psychological theory. The paper reviews the available studies focusing on their use and misuse of psychological concepts and theories. It then seeks to address these issues by setting out a dual-processing theoretical framework that links different pathways to desired guest participation to their appropriate concepts and theories. The aim is to provide researchers in this area with a better understanding of the core aspects of psychology relevant to this research area. It is hoped that the use of more appropriate concepts and theories will both improve the quality of research in this area and through this, provide more practical recommendations for hospitality managers.     

Promoting sustainable tourism in an urban context: Recent developments in Malaga city,Andalusia

The term ‘sustainable tourism’ is rarely used within a specifically urban context yet the concept is as equally applicable to city‐based tourism as it is to rural areas. This paper explores recent attempts to promote sustainable tourism in the city of Malaga, southern Spain and examines the ways in which the activity of tourism is being more closely integrated with other facets of the city's economy and life. Rather than seeing tourism as a ‘separate’ and ‘exotic’ activity, the city authorities are attempting to use tourism in a creative way. It is argued that it is this very integration which constitutes one of the main features of ‘sustainability’ within an urban context. Specific examples of the kinds of strategies being pursued are examined and the paper concludes with a critique of these initiatives from the perspective of the debate on sustainability.     

Exploring the effect of zoo post-visit action resources on sustainable behavior change

Wildlife tourism experiences that convey environmental messages about climate change and sustainability to the public are considered to be important for conservation and promoting environmentally sustainable initiatives. Previous research demonstrates that learning and good intentions often fail to lead to actual sustainable behavior change. This research explores how post-visit action resources, such as printed handouts and email updates, may affect sustainable behavior change after a wildlife tourism experience at a zoo. This mixed-methods field experiment provided treatment group participants with post-visit action resources for a two-month period and examined pre- and post-treatment sustainable behavior differences between the control and treatment group participants using questionnaires and open-ended interviews. Results were conflicting, as treatment group participants felt that their behavior had changed yet there were no significant differences found between the treatment and control groups with regard to specific targeted sustainable behaviors. These findings contribute to our understanding of the contribution of post-visit action resources in learning for sustainable behavior change in free-choice environmental education contexts.     

Commercial hospitality in destination experiences: McDonald's and tourists' consumption of space

This paper examines the multiple roles that globalised, branded spaces of hospitality can play in tourists' experiences in destinations. It is argued that previous studies have not considered adequately how such commercial hospitality services and spaces interact with and influence tourists' experiences of places. Drawing on a netnographic analysis of online discussions of McDonald's, this study explores how tourists perceive these hospitality venues, and how they use them to engage with foreign destinations and negotiate the ‘work of tourism’. The data show how tourists (re)construct their identities through reflections on consuming McDonald's. The data also demonstrate that tourists critically evaluate discourses of authenticity and the (in)authenticity of consuming McDonald's. The paper concludes by discussing the implications for the marketing and management of McDonald's and similar branded commercial hospitality venues, the marketing and management of destinations, and it outlines avenues for further research.     

BEST Think Tanks and the Development of Curriculum Modules for Teaching Sustainability Principles

The actualisation of sustainable tourism is possible only if and when managers of tourist destinations and hospitality enterprises both value and know how to implement sustainable development principles and practices. It follows that the concept of sustainable development, with its values and principles, must become part of the mindset of tomorrow's managers to move sustainable development forward from theoretical concepts to the realm of practice. Business Enterprises for Sustainable Travel (BEST) has assumed a responsibility for developing resources for educating future tourism managers about the principles of sustainable development. The goal is not only to instil the values of the principles of sustainability but also to impart the skills and knowledge needed to apply the principles. This report describes BEST's work and recent Think Tanks that have been used to progress that work.     

Sustainable rural tourism in Iran: A perspective from Hawraman Village

This paper discusses issues of sustainability and rural tourism within the context of Iran. Using a qualitative research approach, it investigates the experiences of one particular village which is already popular with visitors and has featured in official tourism development plans. The focus is on the reactions of residents and their perceptions of tourism impacts and formal policies. Findings indicate that villagers are concerned about the use of local natural and cultural resources for tourism purposes, recognising negative consequences which seem to them to outweigh positive effects. Participation has been very limited in government rural tourism initiatives which are felt to yield few benefits for village inhabitants. Current policies thus appear ineffective and reforms are necessary if the potential for sustainable rural tourism, embracing community engagement, is to be realised.     

Food and tourism: an effective partnership? A UK-based review

This paper focuses on the role of food tourism in delivering sustainability agendas by examining how the agriculture and tourism sectors have struggled to realise measurable successes because of constraints, conflicting ambitions and low levels of social capital. It focuses on the United Kingdom, which has tasked regional development agencies to adopt food tourism as a means to grow local economies, create jobs and improve natural resources and diversify. In 2009/10, 16 interviews and six workshops were conducted with stakeholders to gauge industry challenges and needs in implementing food tourism. Based on qualitative findings, a model was developed which maps five emergent themes (knowledge exchange, the supply chain, fear of change, regionalisation and marketing) alongside five sustainability principles (strong and just society, good governance, sustainable economy, working within environmental limits and using sound science responsibly). The paper argues that if food tourism is to deliver its purported sustainable benefits, the policy environment must cultivate significant social capital through the cooperation of different industries with varying needs, motivations and challenges through joint marketing schemes, more localised distribution channels and enhanced policy engagement. Scotland and Wales are more successful than England, but overall food and tourism are not yet in effective partnership.     

“I recycle,I turn out the lights”: understanding the everyday sustainability practices of backpackers

As holidays merge more intimately with the everyday lives of an increasing number of people, questions of sustainability in tourism contexts become ever more urgent. Using the concept of everyday practices, in which sustainability is thought to emerge in the routines of people going about their day-to-day lives, this mixed-method study aimed to understand how sustainability figures in the practices, of backpackers. Findings revealed sustainability to be of minimal concern to most backpackers who nevertheless performed a range of sustainable practices but unintentionally. Environmental sustainability was practised via reduced resource consumption and waste, economic sustainability by working and spending more money overall than other tourist types, and social sustainability through demonstrating cultural respect and community participation. The main factors encouraging sustainable practices amongst backpackers were their low-budget focus and their use as a labour source by industries that require temporary and flexible workers. When backpackers were employed, each facet of sustainability became mutually reinforcing. The results of this study are in contrast to usual perceptions of tourism as a time in which norms of sustainable behaviour are suspended, as backpacking was found to provide opportunities for the performance of more sustainable practices compared to home.     

Is sustainable tourism an obstacle to the economic performance of the tourism industry? Evidence from an international empirical study

Sustainability has become an important strategic objective for tourism destinations worldwide. All analytical tourism competitiveness models make direct or indirect positive references to sustainability. It is accepted that sustainable tourism can reduce resource costs and help create market differentiation. Nevertheless, it has traditionally been considered that, short term, sustainability measures can reduce profitability and compromise competitiveness. Debates on the progress, implications, and practicality of sustainable tourism remain open. The relationship between economic sustainability, and environmental and sociocultural sustainability, is a central but largely unresearched area for tourism scholars, especially at the macro level. This study explores that difficult but essential area, using the World Economic Forum's empirical evidence from 128 countries, backed by the economic data search tool of the World Travel & Tourism Council. It demonstrates that progress in tourism sustainability does not affect a country's main economic tourism indicators in the short term, and does not constrain profitability and competitiveness. It also finds that sustainable tourism is not a luxury that only rich countries can afford, nor should it prevent development and perpetuate poverty in developing countries. An effective marketing and communication program about sustainable tourism is, however, found to be essential for economic success.     

Tackling the complexity of guests' food waste reduction behaviour in the hospitality industry

Food waste reduction represents a significant sustainability and economic problem and is being effectively examined by researchers, organisations, and governments around the world. Yet, guests' decision formation for such sustainable behaviours has not been sufficiently investigated in the hospitality and tourism industry. This study fills such gap, utilising advanced approach to demonstrate how a combination of demographic and socio-economic, attitude and values, and anticipated feelings can stimulate guests' food waste reduction behaviour (FWRB). A conceptual framework has been developed according to complexity theory, which was tested utilising fuzzy-set qualitative comparative analysis (fsQCA) of 1295 guests. Our empirical findings revealed that no single variable is sufficient to predict guests' behaviours towards food waste reduction, but five casual recipes were identified for stimulating high FWRB. These findings help practitioners to develop new strategies and approaches to stimulate guests' behaviours towards food waste reduction.     

Price placebo effect in hedonic consumption

Given the widespread use of premium pricing strategies as a marketing practice, how consumers evaluate premium pricing actions is an interesting issue for both marketing researchers and practitioners. Thus, the objective of this study was to examine perceptions of premium prices and the role of prices, which act as a cue that improves consumers’ experiences in an upscale café setting. Indeed, the results indicated that both price–quality schema and prestige sensitivity were significant factors that induce a positive overall perception of quality at luxury cafés, including coffee, service, and atmosphere. Thus, this study evidences that a price placebo effect exists in hedonic consumption settings. To better understand consumers’ mental accounting based on their income source, the study examined the moderating effect of the origin of the respondents’ income as well. The results revealed that the price tag generates positive consumer responses to café quality.     

Tourism Education in Canada

SUMMARY

This paper explores the past, present, and future directions of tourism education in Canada, from its origins in the late 1960s until today. The study reviews the development of tourism education over four decades, with a particular focus on developments in Ontario. The influence of tourism organizations, and the impact of legislation on tourism and hospitality education in developing future industry leaders capable of sustaining and growing Canada's tourism industry are discussed. The paper also reflects on the current status of tourism education in Canada, the lack of government support for tourism research initiatives, and the loss of research talent to overseas universities. The research discovered a paucity of past historical documentation of tourism education in Canada and this paper is perhaps the first concerted effort to chronicle the 40-year cumulative history of formal tourism education in Canada.     

Using segmentation to compete in the age of the sharing economy: Testing a core-periphery framework

Airbnb has emerged as a credible competitive threat to the hotel industry. Consequently, hotel brands are having to rethink the experiences they provide to customer in an increasingly competitive environment. Despite these trends in the industry, experience-related research that examines and informs these developments remains under-represented in the hospitality and tourism literature. The present study offers a systematic approach to examine the potential differences in experiential consumption in the accommodations industry. Using a multiple-group analysis approach, it examines the moderating effects of individual characteristics and situational factors on the nature and dynamics of experiential consumption in the accommodations industry. The findings of the study culminate in the core-periphery framework of the hospitality consumption experience that can provide a relevant theoretical lens for future research into the different sectors and types of experiences within the hospitality and tourism industry. The study also outlines important implications for the hotel industry’s strategic experience design initiatives, from the standpoint of product development, the segmentation, targeting and positioning (STP) process, and marketing communications.     

The influence of the political environment and destination governance on sustainable tourism development: a study of Bled,Slovenia

In the context of sustainable tourism development, there are many studies about the exchange process between residents and tourism, yet this issue is practically unexplored with respect to the political environment of tourism. Therefore, this paper introduces and posits that the political environment is a necessary enabler for implementing sustainable tourism. The authors extend the established three-pillar sustainability concept by adding in the political dimension. Then they surveyed how residents' positive and negative perceptions of tourism impacts determine their satisfaction with life in the tourism destination and thus their support for tourism in their community. The model was empirically tested within the context of the long-established Alpine destination of Bled in Slovenia. The findings confirm the importance of the political environment and question the sustainability of Bled's tourism development. It is suggested that the community has relatively weak destination governance due to the underdeveloped political environment. The survey expands and deepens the tourism sustainability debate by adding in the political environment and how it relates to the emerging growth of research on destination governance. The proposed model can be adapted and applied to any destination in order to improve its governance, including the implementation of sustainable tourism development.     

Assessment of university campus café service: The students' perceptions

This paper presents the results of a study conducted to examine the important attributes in food service provision on a large Australian university campus. Ten café outlets (A to J to maintain anonymity of the café outlets) positioned across a large university campus located in an urban residential area were surveyed. A total of 410 students participated in the survey. Based on the frequency of patronage to the cafés results showed that five of the ten café outlets were more frequently visited in a given week. These were Café A, Café B, Café H, Café F, and Café I; however, the focus of this paper would be on Café A, which was just recently opened for business. Results indicated that students considered quality, price and service as the most important attributes in patronizing a particular café on campus. Results also indicated that students were most satisfied with important attributes such as convenience, ambience and quality during their visit to the café. Paired samples' t-test results showed statistically significant differences between the perceived importance and level of satisfaction with all attributes except the opening hours attribute. Results are discussed with possible implications and suggestions for further research.     

What do tourism students know about sustainability and sustainable tourism? An exploratory study of Latin American students

While research has started to pay attention to the content and delivery of sustainable tourism education, little is known about what students actually know and feel with respect to sustainability. This preliminary study explores students’ knowledge of and attitudes toward sustainable tourism as well as their sense of competence and empowerment to make sustainability-related decisions. The focus was on Latin America, where tourism has caused severe negative impacts and where sustainability knowledge and skills are most needed to protect fragile natural and cultural resources. Results show that although most tourism students think sustainable tourism is important, they have limited knowledge of sustainability principles and technical aspects related to sustainable tourism. Implications for teaching are discussed.     

Tacit knowledge spillover and sustainability in destination development

This study examines tacit knowledge spillover among lodging firms within a destination and how it contributes to sustainable destination development. Longitudinal data for this study were collected primarily through in-depth interviews with lodging firms' managers and operators in a destination located in southern China. The findings suggest that tacit knowledge spillover in a region may lead to hospitality firm agglomeration. Furthermore, the eco-friendly hotel pioneers' tacit knowledge spillover may, over an extended time period, enhance the eco-friendly initiatives and operations of local hospitality firms, which may contribute to the successful development of sustainable destinations. The findings also indicate that local government's effective interventions tend to encourage and facilitate tacit knowledge spillover through establishing knowledge transfer mechanisms in the community, which is significant in the context of sustainable destination development.