A critique of “Response Bias” in the tourism,travel and hospitality research

Measurement accuracy of respondents' opinions, perceptions, attitudes and behaviors is vital for better managerial suggestions, theoretical conclusions and advancement of science. There is a growing concern, voiced frequently in other disciplines that a high rate of response bias exists and this casts serious doubts on generalizability of conclusions. Based on limited research on the topic, this paper examines the extent to which response bias is acknowledged as a limitation in tourism, travel and hospitality research. Additional analyses were carried out to explore i) researchers' attentiveness to cautions when citing a biased study and ii) editorial policies of journals against bias. The results revealed that i) acknowledgement of response bias was low, ii) that researchers’ negligence to reported response bias limitations was high, and iii) that editorial policies of the examined journals were far from encouraging authors to discuss and include response bias related limitations. Implications were discussed.     

Managers from “Hell” in the hospitality industry: How do hospitality employees profile bad managers?

This study aimed to explore the perceived characteristics of “bad” managers working within the hospitality industry. By employing a grounded theory approach, 72 hospitality employees were interviewed and asked to describe the attributes and behaviors of a current or past bad manager. In addition, the respondents were asked about the root cause/s of the undesirable qualities described in the study. The research findings identified six themes relating to the attributes of bad managers: unprofessional, autocratic management style, poor leadership skills, unethical, poor operational and technical skills, and poor decision and delegation skills. In addition, perceptions of the root causes of bad managers were categorized into four themes: company culture and structure, personal characteristics, unqualified, and tenure and comfort zone. This is one of the first studies in the hospitality field to address bad managers’ attributes and why and how managers became bad managers. Specific theoretical and practical implication are provided.     

Do personal values affect perceptions of the hospitality performance?

With the sharing economy and the mainstream hotel industry battling it out to deliver authentic experiences, there is a renewed emphasis on the concept of hospitality, and how it should be integral to both product strategy and marketing communications. A key facet of this this study examines the relationships between personal values and two measures of service evaluation namely, hospitality performance (HOSPERF) and customer satisfaction. Findings show that personal values have distinctive relationships with HOSPERF and customer satisfaction. Also, HOSPERF adds significant variance to the model and confirms its role as a strong antecedent of customer satisfaction. Findings present a compelling case for the inclusion of HOSPERF as a measure of service evaluation in addition to customer satisfaction in hospitality-based experiences. Theoretical and practical implications are discussed.     

Undergraduate students’ perceptions of the importance of English in the tourism and hospitality industry

Educators commonly promote English as beneficial to future employability, but students’ perceptions of the importance of English in the tourism and hospitality industry are often not considered. It is important that students’ perceptions are examined as gaining better insights could allow more positive attitudes to both English and the industry being fostered. This study investigated the perceptions of students (n = 71) enrolled at a university in Japan and found no statistically significant differences based on gender, country of origin, year of study, work experience, or future work intentions. However, it was indicated that communicative competence, confidence, English listening, and English speaking were the factors perceived to be most important by the students. Consequently, it is suggested that tourism and hospitality courses should incorporate components that focus mainly on these skills, but not to the detriment of English reading and writing, which were also perceived as important.     

Exploring employees’ perceptions of costs and benefits of unionization in the hospitality industry

There is scant research on the impact of unionization on hospitality employees’ job security, health, and working conditions. This research explores employees’ beliefs of costs and benefits of unionization in hospitality organizations given that previous research has mainly focused on its influence on the firm and the industry. The findings of this study suggest that unionization can present a unique set of challenges both for line-level employees and managers. The ‘it’s not my job’ attitude associated with unionization can have a dampening impact on employees’ future career opportunities. Future research needs to consider the long-term consequences of unionization on employees.     

Leadership research in the root of hospitality scholarship: 1960–2020

This study documents the intellectual structure and progress of hospitality leadership research over the past sixty years by presenting a perspective and conspectus. The authors use text mining analysis to explore topic highlights and how they have shifted over time. Leadership development has been the predominant feature followed by contemporary leadership behaviors. Of the eight leadership domains revealed by the co-citation and text mining analyses, four are associated with leadership styles, which in their turn impact on employees. LMX is the leading theme in hospitality leadership research, with growing attention to the darker side of leadership, particularly abusive supervision. The current study contributes to the hospitality literature by considering coverage of leadership issues since the 1960 s. Furthermore, it encompasses the evolution of hospitality leadership research from the development of theory to a focus on impacts, thereby providing crucial insights that may allow industry professionals to lead their organizations more effectively and efficiently.     

How do hospitality entrepreneurs use their social networks to access resources? Evidence from the lifecycle of small hospitality enterprises

This study investigates entrepreneurs’ use of social networks to access resources during the conception, start-up, and consolidation stages of small enterprises in the hospitality industry in Sergipe State, Brazil. This study analyzes four cases of small hotel ventures, employing cross-case analyses to identify the patterns, similarities, and differences between the cases. The study findings highlight that, in the start-up stage, entrepreneurs access fewer resources, utilizing only family and friends, primarily as moral support. In the consolidation stage, entrepreneurs rely more on their weak links, accessing them with greater frequency. Mobilizing social networks is a dynamic process, and how entrepreneurs use these networks changes throughout the business-creation process. This is one of the first studies on how entrepreneurs use their social networks, especially in a developing economy.     

Oh the places they’ll go. Examining the early career path of hospitality alumni

ABSTRACT

This research adds to the overall literature and academic understanding of early career progression of hospitality professionals. The results of an analysis of the career profiles of graduates of an undergraduate business school majoring in Hospitality and Tourism Management indicate that there are five potential career paths for hospitality professionals graduating from this program. The groups are (1) Traditional Hospitality; (2) Stallers; (3) Nonhospitality; (4) Loyalists; and (5) Entrepreneurs. The findings indicate that there is substantial job movement in the first three years after graduation. Further, if promotion happens within the first 6 months to a year, graduates are more likely to stay with the organization. Finally, those that leave hospitality are likely to go into highly related fields such as health care and real estate.     

Trust and outsourcing: Do perceptions of trust influence the retention of outsourcing providers in the hospitality industry?

The global trend toward outsourcing necessitates unprecedented symbiosis between client-based organizations—purchasers of these services—and their multiple suppliers. Building on existing empirical work that suggests that the level of trust that exists between a purchaser and a supplier is fundamental in determining the strength of such a dyadic relationship, we examine how an organization's outsourcing efforts can be influenced by trust, and how perceptions of trust influence buyer retention of outsourcing providers. The resulting causal model suggests that communication, benevolence, and trust are vital to developing and maintaining productive, enduring relationships between purchasers and suppliers.     

Am I choosing the right career? The implications of COVID-19 on the occupational attitudes of hospitality management students

The hospitality industry is under threat from COVID-19 and the possibility of future crises remains very real. To improve understanding of how such a crisis impacts the attractiveness of pursuing a career in the hospitality industry, this study examines the effects of negative emotions invoked by COVID-19 on hospitality management students’ occupational attitudes. Using a sample of 425 students, we find that in addition to diminishing their occupational identification and in turn, job choice intentions, that the effects of these negative emotions are channeled through three salient motivational pathways, namely self-efficacy, intrinsic and extrinsic motivation, and passion. Thus, the study not only advances theory by providing a more nuanced conceptualization of the effects of negative emotions on occupational attitudes but it identifies important leverage points that can be harnessed to help mitigate the harmful emotional effects of a crisis, such as COVID-19, important and timely contributions that the authors hope will benefit aspiring hospitality industry talent and help restore the attractiveness of careers in the hospitality industry. Future research directions and implications to theory and practice are discussed.     

Dealing with pandemics: An investigation of the effects of COVID-19 on customers’ evaluations of hospitality services

The hospitality industry is highly vulnerable to pandemics. However, little is known about how pandemics alter travelers' evaluations of hospitality services. Therefore, this study investigates the changes in travelers' expectations and perceptions of hotel services during different stages of the novel coronavirus 2019 (COVID-19) pandemic. 98,163 Chinese hotel reviews were collected and scrutinized via text mining and sentiment analysis techniques to derive new implications for service optimization. The results reveal shifts in consumers’ evaluations well beyond hygienic requirements. Insights obtained from this research can help guide hospitality practice in organizing its priorities during acute pandemic situations and adjusting to possibly longer-lasting shifts in consumer preferences.     

What certifications are important in the hospitality industry?

The purpose of this study was to explore the need for certification in hospitality; and specifically to see if professional certifications are valued when earned at the college level and brought to the workplace when hired. There were 79 online surveys completed by hospitality industry professionals at the level of hiring manager. The results of the study showed that there is value in completing certificates while in college, before entering the hospitality workforce. Such certifications as ServSafe, Alcohol Awareness, and Guest Service Professional, were found important when applying to hospitality industry related positions after earning a 4-year degree.     

Generic dimensionality of hospitality in the hotel industry: A host–guest relationship perspective

The main objectives of this study are to identify the generic facets of hospitality for hotel services irrespective of their star rating, as well as to determine the impact of generic dimensionality on guest satisfaction. The responses of 305 local and foreign hotel guests in a questionnaire survey were analysed using a Structural Equation Modelling technique. The generic facets of hotel hospitality were identified as personalisation, comfort, and warm welcoming. Of the three, only personalisation and warm welcoming contributed significantly to predicting guest satisfaction. This study is aimed at adding to the body of related literature by sharing new insights on how the generic dimensionality of hospitality in its entirety differs from that of upscale hotel hospitality.     

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.     

On the Occasion of the Publication of the 20th Volume of “Tourism Tribune”

This issue of “Tourism Tribune” in the hands of our readers is the first issue of the 20th Volune since its publication. In the past nineteen years, “Tourism Tribune”has witnessed great development thanks to the sincere trust from our readers and unremitting contributions from our writers.     

“Crisis management in the hospitality sector SMEs in Pakistan during COVID-19″

The COVID-19 pandemic has delivered one of the worst economic shocks in modern history and the hospitality sector has been severely affected. Since small businesses from the hospitality sector are known to be relatively more susceptible to the economic complications arising from a crisis, we explore the underlying factors and management practices that influence their continuity of operations as they continue to struggle with the on-going COVID-19 crisis in Pakistan. Using a phenomenological approach, in-depth interviews were conducted to comprehend the experiences of owners-managers. The findings show that government support, cordial relationships with stakeholders, self-determination of entrepreneurs and formal planning are the most crucial factors that shaped the immediate adjustments of operational activities in response to COVID-19. These resilient practices are hygiene concerns, increased promotion through social media, innovative marketing practices (e.g., revised offerings), operational cost-cutting and employee training to comply with changing standard operating procedures from the government and industry. The practical and theoretical implications are also discussed.     

How is the hospitality and tourism industry different? An empirical test of some structural characteristics

Structural characteristics, such as competition, risk, leverage and capital intensity, directly impact the strategic management of firms operating within an industry. We provide an empirical test and formally compare the structural characteristics of the hospitality and tourism (HT) industry with other industries. Our results, based on a sample of firms from the S&P 1500 index over 21 years, show that the HT industry has higher leverage, higher risk, higher capital intensity and higher competitive rivalry than other industries in the U.S. economy. The formal identification and recognition of these differences provides justification for using the HT industry as a context for testing business theories, and can explain differences in decision-making and firm outcomes such as financial and social performance, as well as efficiency, growth, and survival of HT firms.     

Social servicescape’s impact on customer perceptions of the hospitality brand – The role of branded social cues

This research examines how the social servicescape (i.e., employee-customer, employee-employee and customer-customer) impacts brand-related outcomes via branded social cues. Informed by theories related to cue consistency and conceptual fluency, results from three experimental studies conducted across sectors and scales of hospitality businesses (i.e., luxury hotel, high-end restaurant and limited-service hotel), indicate that branded social servicescape cues have direct, indirect and interactive effects on brand-related outcomes. In luxury contexts, when the brand’s personality is absent in employee-customer social cues, the negative effects were buffered if brand personality is reflected in employee-employee social cues. Conceptual fluency mediated the relationship between branded employee-customer social cues and brand-related outcomes, which was moderated by branded employee-employee social cues. Conceptual fluency also mediated the relationship between branded customer-customer social cues and brand-related outcomes. This research sheds light on how hospitality firms can leverage branded social cues to enhance customer evaluation of the hospitality brand.