Paper presentation on how hospitality business and agrofood sector can contribute to sustainable development through hospitality principles
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This article describes a method for promoting sustainable business practices in the hospitality sector and focusses on energy usage in hotels. It raises questions about the actual impact of eco-labels on actual environmental performance.
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Hospitality organizations are particularly vulnerable to changes in demand caused by disruptive events such as natural catastrophes, geopolitical events, and pandemic diseases. Nevertheless, the development of organizational resilience by hospitality organizations has remained under-explored. The ongoing digitalization trend provides a unique opportunity for hospitality organizations to combine the adoption of digitalization tools with the development of data analytic capability as a way to anticipate disruptive events and mitigate their impact on operations and performance. Through a cross-sectional survey design and using Partial Least Square Structural Equation Modeling, the present study demonstrates that hospitality organizations can improve their organizational resilience by developing data analytic capability. This can be achieved by (1) investing in the digital tools and IT infrastructure that allows them to sense their environment and (2) adapting their organizational infrastructure to quickly be able to use this information in decision-making. A limitation of the study lies in the use of cross-sectional data which limits temporal causality inferences.
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This study investigates factors predicting hospitality management students’ intention to enter employment in the hospitality industry upon graduation. Survey data were collected from 591 hospitality management students in a hotel management school in the Netherlands. Results of multiple regression analyses showed that study progress negatively predicted, while preferences for large organisations, engaging work content and growth opportunities positively predicted students’ intention to enter the hospitality industry. Supplementary analyses further revealed that among higher study year students, growth opportunity was the most crucial predictor for intention to enter the industry. Theoretical and practical implications were discussed.
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Hospitality organizations are particularly vulnerable to changes in demand caused by disruptive events such as natural catastrophes, geopolitical events, and pandemic diseases. Nevertheless, the development of organizational resilience by hospitality organizations has remained under-explored. The ongoing digitalization trend provides a unique opportunity for hospitality organizations to combine the adoption of digitalization tools with the development of data analytic capability as a way to anticipate disruptive events and mitigate their impact on operations and performance. Through a cross-sectional survey design and using Partial Least Square Structural Equation Modeling, the present study demonstrates that hospitality organizations can improve their organizational resilience by developing data analytic capability. This can be achieved by (1) investing in the digital tools and IT infrastructure that allows them to sense their environment and (2) adapting their organizational infrastructure to quickly be able to use this information in decision-making. A limitation of the study lies in the use of cross-sectional data which limits temporal causality inferences.
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Change has become continuous, and innovation is a primary approach for hospitality, i.e., hotel companies, to become or remain economically viable and sustainable. An increasing number of management researchers are paying more attention to workplace rather than technological innovation. This study investigates workplace innovation in the Dutch hotel industry, in three- and four-star hotels in the Netherlands, by comparing them to other industries. Two samples were questioned using the Workplace Innovation survey created by the Dutch Network of Social Innovation (NSI). The first was conducted in the hospitality industry, and these data were compared with data collected in a sample of other industries. Results suggest that greater strategic orientation on workplace innovation and talent development has a positive influence on four factors of organizational performance. Greater internal rates of change, the ability to self-organize, and investment in knowledge also had positive influences on three of the factors—growth in revenue, sustainability, and absenteeism. Results also suggest that the hospitality industry has lower workplace innovation than other industries. However, no recent research has assessed to what degree the hospitality industry fosters workplace innovation, especially in the Netherlands. Next to that, only few studies have examined management in the Dutch hotel industry, how workplace innovation is used there, and whether it improves practices.
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Purpose – The hospitality industry creates a distinctive context in which learning takes place. The industry’s international perspective and large globalisation play an important role in learning, as well as the operational and structural features that give meaning to learning and development in the hospitality industry. This explorative research therefore studies the relation between workplace learning and organisational performance in the Dutch hospitality industry. Design/methodology/approach – The qualitative research is done through 15 in-depth interviews with general managers and HR managers of Dutch hotels with three or more stars and at least ten employees. Findings – It can be concluded that there is a relation between workplace learning and organisational performance in the hospitality industry, as the participants in this research and the literature both mention workplace learning enhances organisational performance. Originality/value – Little research has been done on learning and organisational performance specifically, in the (Western) hospitality industry. This research therefore focusses on HRD and studies the influence of workplace learning on organisational performance in the Dutch hospitality industry.
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This paper identifies and analyses a specific psychological barrier that plays a crucial role in explaining why the tourism accommodation sector so far has only made a limited contribution to sustainable development. This barrier represents a so-called social dilemma and relates to behavioural patterns and conflicting interests of relevant stakeholders and their inability to resolve the resulting lock-in. Through presenting and reviewing the outcomes of three empirical studies and relating them to relevant literature, this paper explores the details of this particular social dilemma. It also establishes promising avenues for moving beyond the current stagnation point. The paper concludes that there is an urgent need for more research into the social, cultural and psychological structures and barriers that lock-in the behaviour of relevant stakeholders. However, it is also concludes that actually resolving the dilemma is a shared responsibility of all stakeholders and requires more than just research, for instance setting up galvanising action groups and adjusting tourism and hospitality curricula.
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Frequent claims are made for the importance of the hospitality industry, and wider tourism sector, as potential and actual creators of employment. Many of these claims emanate from industry representative and advocacy organizations, often as part of their legitimate efforts to lobby governments for favourable treatment of their sectors. Good quality universal statistical data on employment in hospitality are noticeable by their absence, although information collected by bodies such as the International Labour Organization is extensive. This paper reviews the current state of data availability on global hospitality employment (with a primary focus on commercial hospitality operations) and seeks to employ these secondary sources in investigating the question as to whether we can in fact make plausible statements about the extent of such employment. This exercise is important both to contextualizing claims made for the employment generating capacity of the hospitality industry and to shedding light on the degree of seriousness with which data might be treated in wider policy contexts. The paper concludes, with cautious optimism, that commercial hospitality is a significant global employer and that the claims made for this employment by representative and advocacy organizations are plausible if treated with circumspection.
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Purpose: This study, a conceptual paper, analyses the growth of curation in tourism and hospitality and the curator role in selecting and framing products and experiences. It considers the growth of expert, algorithmic, social and co-creative curation modes and their effects. Design/methodology/approach: Narrative and integrative reviews of literature on curation and tourism and hospitality are used to develop a typology of curation and identify different curation modes. Findings: Curational techniques are increasingly used to organise experience supply and distribution in mainstream fields, including media, retailing and fashion. In tourism and hospitality, curated tourism, curated hospitality brands and food offerings and place curation by destination marketing organisations are growing. Curation is undertaken by experts, algorithms and social groups and involves many of destination-related actors, producing a trend towards “hybrid curation” of places. Research limitations/implications: Research is needed on different forms of curation, their differential effects and the power roles of different curational modes. Practical implications: Curation is a widespread intermediary function in tourism and hospitality, supporting better consumer choice. New curators influence experience supply and the distribution of consumer attention, shaping markets and co-creative activities. Increased curatorial activity should stimulate aesthetic and stylistic innovation and provide the basis for storytelling and narrative in tourism and hospitality. Originality/value: This is the first study of curational strategies in tourism and hospitality, providing a definition and typology of curation, and linking micro and macro levels of analysis. It suggests the growth of choice-based logic alongside service-dominant logic in tourism and hospitality.
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