As for any other business, our collective challenge to realize sustainable development requires hotels to incorporate the principles of sustainability in their operations and to simultaneously create economic, social and environmental value. Although hotels are increasingly engaged with specific aspects of sustainability, many if not most hospitality professionals still seem to assume that guests are predominantly driven by hedonic and gain motives, view sustainable measures as a threat to their hospitality experience, and are therefore not willing to accept more progressive sustainability measures. This article explores whether this assumption is correct and whether guests are willing and able to focus on sustainability related (normative) values during their stay in a hotel, and thus accept an adjustment to the current host-guest relationship in hotels. By reviewing relevant literature and analysing the results of interviews with hotel guests, this article concludes that as far as the guest is concerned, the host-guest relationship within hotels need not be limited to a purely economic transaction but actually offers room for an open and informed discussion between host and guest on ways to transform this relationship to one that actually supports sustainable development of the hotel sector and wider society. This conclusion will hopefully inform a more mature approach by hotels to the integration of sustainability in their strategy and operations, and a more unreserved and collaborative dialogue with guests about current and future sustainability measures.
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This research explores commercial friendship within Dutch pubs, focusing on the transition from transactional to personal interactions between bartenders and guests. The study uses semi-structured interviews and thematic analysis to reveal that commercial friendship shares many similarities with non-commercial friendship but differs in important aspects. We found six levels of commercial friendship that range from minimal interactions, categorized as 'guest,' to deep, personal connections identified as 'best friend.' We identified three dimensions of commercial friendship quality: activities, self-disclosure, and social support. A critical finding is the 'tipping point'—a stage in the relationship development where interactions shift from professional to personal, characterized by mutual personal disclosure and balanced social support, redefining professional relationships. These findings demonstrate that commercial environments can foster genuine friendships, and provide valuable insights for enhancing interpersonal relationships within the hospitality industry.
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Subjective well-being in host-guest relations has only been considered from the viewpoint of the guest. This study addresses the host perspective and assesses the association between perceived tourism impacts and residents' subjective well-being in a mass tourism destination. Findings indicate that perceived tourism impacts are associated with life satisfaction, the cognitive component, and not with hedonic level of affect, the affective component. The life domains of health, interpersonal relationships, friends, and services and infrastructure, in particular, are positively affected.
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