Pub Date : 2022-02-16DOI: 10.1080/15332845.2022.2015240
S. Koul, Burna Nayar
Abstract The study focuses on gauging the impact of the COVID-19 pandemic on the psychological well-being of hospitality employees. The complicated job loss grief caused by the involuntary job loss among hospitality employees due to this pandemic has been studied. The causal relationship between anxiety & depression emerging due to complicated job loss grief has been established, further affecting psychological well-being. The structural equation modeling approach empirically defines and validates constructs and studies the causal relationships between them. The results demonstrate a causal relationship between complicated job loss grief and anxiety & depression and highlight that complicated job loss grief symptoms are more inclined toward anxiety symptoms. The results also establish a negative correlation between anxiety & depression and psychological well-being. Further, the study identifies the critical enablers of recovery—hospitality employers and the individual and recommends roles for each enabler to help the affected employees cope with the situation and emerge from the crisis. The study also proposes future directions of theoretical and practical research considerations.
{"title":"Combating the COVID-19 disruption: Gauging job loss grief and psychological well-being of hospitality employees","authors":"S. Koul, Burna Nayar","doi":"10.1080/15332845.2022.2015240","DOIUrl":"https://doi.org/10.1080/15332845.2022.2015240","url":null,"abstract":"Abstract The study focuses on gauging the impact of the COVID-19 pandemic on the psychological well-being of hospitality employees. The complicated job loss grief caused by the involuntary job loss among hospitality employees due to this pandemic has been studied. The causal relationship between anxiety & depression emerging due to complicated job loss grief has been established, further affecting psychological well-being. The structural equation modeling approach empirically defines and validates constructs and studies the causal relationships between them. The results demonstrate a causal relationship between complicated job loss grief and anxiety & depression and highlight that complicated job loss grief symptoms are more inclined toward anxiety symptoms. The results also establish a negative correlation between anxiety & depression and psychological well-being. Further, the study identifies the critical enablers of recovery—hospitality employers and the individual and recommends roles for each enabler to help the affected employees cope with the situation and emerge from the crisis. The study also proposes future directions of theoretical and practical research considerations.","PeriodicalId":35371,"journal":{"name":"Journal of Human Resources in Hospitality and Tourism","volume":"21 1","pages":"82 - 104"},"PeriodicalIF":0.0,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"59882924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-03DOI: 10.1080/15332845.2022.2031608
Judith Chomitz, Alisha Ali
Abstract This paper investigates how managers deal with toxic personalities in resort environments. The hospitality literature has addressed deviant behavior, however, this is usually from the employee perspective and the focus is on those overt behaviors, which can be addressed by human resources policies, or the law. The findings revealed that toxicity is a well-recognized and pervasive type of deviant behavior. Managers, however, did not address the challenges of toxic personalities directly. Our findings offer a contribution to the literature by shedding light on a key type of hospitality worker whose impacts must be better understood and addressed.
{"title":"Exploring toxic personalities in resorts: a managerial perspective","authors":"Judith Chomitz, Alisha Ali","doi":"10.1080/15332845.2022.2031608","DOIUrl":"https://doi.org/10.1080/15332845.2022.2031608","url":null,"abstract":"Abstract This paper investigates how managers deal with toxic personalities in resort environments. The hospitality literature has addressed deviant behavior, however, this is usually from the employee perspective and the focus is on those overt behaviors, which can be addressed by human resources policies, or the law. The findings revealed that toxicity is a well-recognized and pervasive type of deviant behavior. Managers, however, did not address the challenges of toxic personalities directly. Our findings offer a contribution to the literature by shedding light on a key type of hospitality worker whose impacts must be better understood and addressed.","PeriodicalId":35371,"journal":{"name":"Journal of Human Resources in Hospitality and Tourism","volume":"21 1","pages":"226 - 245"},"PeriodicalIF":0.0,"publicationDate":"2022-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46640750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-03DOI: 10.1080/15332845.2022.2031613
Michael P. Newnham, Chris Dutt
Abstract This paper explores knowledge sharing practices among hotel workers in Dubai. Results from a survey administered to 853 employees in five hotels suggested that there was little desire or initiative by employees to share knowledge, in contrast with most literature. Workers may use more knowledge seeking behavior. Support for this assertion stems from the distinctive composition of hotel workforces in Dubai, workers’ employment circumstances, and their attitudes and motivation. Results suggest that employee performance might be enhanced if managers provide systems that support and encourage informal knowledge seeking in the workplace.
{"title":"Knowledge sharing among hotel workers in Dubai, UAE","authors":"Michael P. Newnham, Chris Dutt","doi":"10.1080/15332845.2022.2031613","DOIUrl":"https://doi.org/10.1080/15332845.2022.2031613","url":null,"abstract":"Abstract This paper explores knowledge sharing practices among hotel workers in Dubai. Results from a survey administered to 853 employees in five hotels suggested that there was little desire or initiative by employees to share knowledge, in contrast with most literature. Workers may use more knowledge seeking behavior. Support for this assertion stems from the distinctive composition of hotel workforces in Dubai, workers’ employment circumstances, and their attitudes and motivation. Results suggest that employee performance might be enhanced if managers provide systems that support and encourage informal knowledge seeking in the workplace.","PeriodicalId":35371,"journal":{"name":"Journal of Human Resources in Hospitality and Tourism","volume":"21 1","pages":"315 - 339"},"PeriodicalIF":0.0,"publicationDate":"2022-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45898309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-01DOI: 10.1080/15332845.2022.2031607
Quynh Tran Xuan, My Dang Van, Nadine Tournois
Abstract The present study explores the impacts of servicescape on its users - service employees in the café setting. The centrality of this study is to investigate the effects of café servicescape characteristics on job experience, employee-to-customer interaction (ECI), employee inner emotion and their relationship toward job satisfaction. The researchers administered a survey to 185 coffee shops with approximately 608 employees of the three largest cities in Vietnam by the self-administered questionnaires. The research findings indicated the significant impacts of café servicescape on ECI, job experience and emotional experience. Additionally, both ECI quality and employee inner emotion were shown to remarkably influence employee job experience. Moreover, this study denoted that ECI, job experience and employee inner emotion are critical antecedents to constitute job satisfaction in the café environment. The moderating role of gender groups in the research model was analyzed as well. Based on research findings, the discussions and applications for marketers and scholars are provided.
{"title":"The effects of café servicescape on employee job satisfaction-centered on social interaction, job experience and emotional experience: A study in Vietnam","authors":"Quynh Tran Xuan, My Dang Van, Nadine Tournois","doi":"10.1080/15332845.2022.2031607","DOIUrl":"https://doi.org/10.1080/15332845.2022.2031607","url":null,"abstract":"Abstract The present study explores the impacts of servicescape on its users - service employees in the café setting. The centrality of this study is to investigate the effects of café servicescape characteristics on job experience, employee-to-customer interaction (ECI), employee inner emotion and their relationship toward job satisfaction. The researchers administered a survey to 185 coffee shops with approximately 608 employees of the three largest cities in Vietnam by the self-administered questionnaires. The research findings indicated the significant impacts of café servicescape on ECI, job experience and emotional experience. Additionally, both ECI quality and employee inner emotion were shown to remarkably influence employee job experience. Moreover, this study denoted that ECI, job experience and employee inner emotion are critical antecedents to constitute job satisfaction in the café environment. The moderating role of gender groups in the research model was analyzed as well. Based on research findings, the discussions and applications for marketers and scholars are provided.","PeriodicalId":35371,"journal":{"name":"Journal of Human Resources in Hospitality and Tourism","volume":"21 1","pages":"197 - 225"},"PeriodicalIF":0.0,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41616200","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-21DOI: 10.1080/15332845.2022.2031609
Rachel Mammen
Abstract All companies in the lodging industry require hotel housekeeper cleaning services, which vary depending on the type of business. Overall, hotel cleaners are predominantly women, immigrants, and minorities working under difficult conditions, including long hours, ergonomic strain, chemical exposure, poor pay, low job control, job insecurity, and a wide array of other physical and mental health risks. Hotel employees have higher rates of occupational injuries and sustain more severe injuries than most other service workers. The current research on occupational injuries and illness suggests that very little scholarly work has been published in the domain of hotel housekeepers’ health and safety to date. Firstly, the study examined the relationship between the time taken to clean rooms and ergonomic problems, and it was found that ergonomic problems cause maximum time taken by housekeepers to clean rooms. Secondly, the study finds a relationship between the prevalence of pain and race. The applied implications of the research findings are provided.
{"title":"Assessment of ergonomic problems and prevalence of pain among low wage hotel housekeepers in Orlando","authors":"Rachel Mammen","doi":"10.1080/15332845.2022.2031609","DOIUrl":"https://doi.org/10.1080/15332845.2022.2031609","url":null,"abstract":"Abstract All companies in the lodging industry require hotel housekeeper cleaning services, which vary depending on the type of business. Overall, hotel cleaners are predominantly women, immigrants, and minorities working under difficult conditions, including long hours, ergonomic strain, chemical exposure, poor pay, low job control, job insecurity, and a wide array of other physical and mental health risks. Hotel employees have higher rates of occupational injuries and sustain more severe injuries than most other service workers. The current research on occupational injuries and illness suggests that very little scholarly work has been published in the domain of hotel housekeepers’ health and safety to date. Firstly, the study examined the relationship between the time taken to clean rooms and ergonomic problems, and it was found that ergonomic problems cause maximum time taken by housekeepers to clean rooms. Secondly, the study finds a relationship between the prevalence of pain and race. The applied implications of the research findings are provided.","PeriodicalId":35371,"journal":{"name":"Journal of Human Resources in Hospitality and Tourism","volume":"21 1","pages":"246 - 271"},"PeriodicalIF":0.0,"publicationDate":"2022-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45710574","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-02DOI: 10.1080/15332845.2022.2052605
H. Adler
{"title":"Marking the twentieth anniversary of JHRHT","authors":"H. Adler","doi":"10.1080/15332845.2022.2052605","DOIUrl":"https://doi.org/10.1080/15332845.2022.2052605","url":null,"abstract":"","PeriodicalId":35371,"journal":{"name":"Journal of Human Resources in Hospitality and Tourism","volume":"21 1","pages":"1 - 2"},"PeriodicalIF":0.0,"publicationDate":"2022-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41926715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-23DOI: 10.1080/15332845.2022.2015233
Bruce McAdams, Monica Gallant
Abstract Anecdotal evidence suggests that restaurant leaders are not prepared to deal with the mental health issues of their employees. A total of 20 leaders of restaurants were interviewed to address the implications of this question: “Is there a gap between mental health support needed for restaurant workers and the preparedness of their leaders and organizations?” Findings suggest restaurant leaders believe dealing with employee mental health issues is an increasingly significant part of their job, especially with the onset of the COVID-19. While there is a varying range of leader preparedness to deal with these issues, restaurants as organizations seem unprepared.
{"title":"Full-service restaurant leaders’ preparedness for managing employee mental health issues post COVID-19","authors":"Bruce McAdams, Monica Gallant","doi":"10.1080/15332845.2022.2015233","DOIUrl":"https://doi.org/10.1080/15332845.2022.2015233","url":null,"abstract":"Abstract Anecdotal evidence suggests that restaurant leaders are not prepared to deal with the mental health issues of their employees. A total of 20 leaders of restaurants were interviewed to address the implications of this question: “Is there a gap between mental health support needed for restaurant workers and the preparedness of their leaders and organizations?” Findings suggest restaurant leaders believe dealing with employee mental health issues is an increasingly significant part of their job, especially with the onset of the COVID-19. While there is a varying range of leader preparedness to deal with these issues, restaurants as organizations seem unprepared.","PeriodicalId":35371,"journal":{"name":"Journal of Human Resources in Hospitality and Tourism","volume":"21 1","pages":"3 - 30"},"PeriodicalIF":0.0,"publicationDate":"2021-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45495473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-23DOI: 10.1080/15332845.2022.2015231
Musawenkosi Mildred Tapfuma, Regis Musavengane
Abstract The COVID-19 (coronavirus) induced fear has gripped both tourism service providers and tourists. This study seeks to explore hotel frontline perception of the impact of COVID-19 on customer relationship. Heider’s balance theory was used to explore the relationship between the hotel frontline employees and the customers during the COVID-19 pandemic. It further determines the level of social trust in the theater of service provision. Using Zimbabwe 3–5 star rated hotels frontline employees as a case study, the study reveals the imbalanced relations between the hotel frontline staff and the customers due to COVID-19 Pandemic. Fear appears to be the greatest factor affecting the relationship between hotel employees and customers. Mistrust between the host and guest affects the relationship between the employee and customer.
{"title":"COVID-19 and employee-customer relationship: hotel frontline employee perceptions","authors":"Musawenkosi Mildred Tapfuma, Regis Musavengane","doi":"10.1080/15332845.2022.2015231","DOIUrl":"https://doi.org/10.1080/15332845.2022.2015231","url":null,"abstract":"Abstract The COVID-19 (coronavirus) induced fear has gripped both tourism service providers and tourists. This study seeks to explore hotel frontline perception of the impact of COVID-19 on customer relationship. Heider’s balance theory was used to explore the relationship between the hotel frontline employees and the customers during the COVID-19 pandemic. It further determines the level of social trust in the theater of service provision. Using Zimbabwe 3–5 star rated hotels frontline employees as a case study, the study reveals the imbalanced relations between the hotel frontline staff and the customers due to COVID-19 Pandemic. Fear appears to be the greatest factor affecting the relationship between hotel employees and customers. Mistrust between the host and guest affects the relationship between the employee and customer.","PeriodicalId":35371,"journal":{"name":"Journal of Human Resources in Hospitality and Tourism","volume":"21 1","pages":"31 - 56"},"PeriodicalIF":0.0,"publicationDate":"2021-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46946469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-20DOI: 10.1080/15332845.2022.2015239
F. Dayour, I. Adam
Abstract Relying on the Push-Pull and Entrepreneurial Events theories, this study explores the motivations for entrepreneurial activities among COVID-19 induced redundant Ghanaian hospitality and tourism employees during COVID-19 pandemic. The study used a qualitative lens in selecting 20 respondents for interviews in Accra. The study revealed that the COVID-19 pandemic itself, firm liquidation, retrenchment, redundancy and associated socio-psychological burden were push factors driving entrepreneurial motivations while financial success, self-employment/independence, role taking, time flexibility and recognition were pull factors. The study also revealed the push and pull factors are not mutually exclusive but interlinked.
{"title":"Entrepreneurial motivations among COVID-19 induced redundant employees in the hospitality and tourism industry","authors":"F. Dayour, I. Adam","doi":"10.1080/15332845.2022.2015239","DOIUrl":"https://doi.org/10.1080/15332845.2022.2015239","url":null,"abstract":"Abstract Relying on the Push-Pull and Entrepreneurial Events theories, this study explores the motivations for entrepreneurial activities among COVID-19 induced redundant Ghanaian hospitality and tourism employees during COVID-19 pandemic. The study used a qualitative lens in selecting 20 respondents for interviews in Accra. The study revealed that the COVID-19 pandemic itself, firm liquidation, retrenchment, redundancy and associated socio-psychological burden were push factors driving entrepreneurial motivations while financial success, self-employment/independence, role taking, time flexibility and recognition were pull factors. The study also revealed the push and pull factors are not mutually exclusive but interlinked.","PeriodicalId":35371,"journal":{"name":"Journal of Human Resources in Hospitality and Tourism","volume":"21 1","pages":"130 - 155"},"PeriodicalIF":0.0,"publicationDate":"2021-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42018083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-20DOI: 10.1080/15332845.2022.2015235
Hiran Roy, A. Faroque, Vikas Gupta, M. Gani
Abstract This study examines the effects and relative importance of organizational support that can mitigate the negative effects of COVID-19 knowledge on the psychological well-being of employees. The survey was conducted with employees of 5-star hotels in Dhaka, Bangladesh. A total of 231 employees participated in an online survey. Using partial least squares structural equation modeling (PLS-SEM), the proposed conceptual model reveals that COVID-19 knowledge is the most influential factor for both job insecurity and psychological well-being, followed by perceived social isolation. Additionally, organizational support was revealed to act as a moderator for this study, and perceived social isolation and job insecurity acted as a mediator. Theoretical, practical, and limitations are discussed.
{"title":"Mitigating the negative effect of COVID-19 from the lens of organizational support in Bangladesh hotels","authors":"Hiran Roy, A. Faroque, Vikas Gupta, M. Gani","doi":"10.1080/15332845.2022.2015235","DOIUrl":"https://doi.org/10.1080/15332845.2022.2015235","url":null,"abstract":"Abstract This study examines the effects and relative importance of organizational support that can mitigate the negative effects of COVID-19 knowledge on the psychological well-being of employees. The survey was conducted with employees of 5-star hotels in Dhaka, Bangladesh. A total of 231 employees participated in an online survey. Using partial least squares structural equation modeling (PLS-SEM), the proposed conceptual model reveals that COVID-19 knowledge is the most influential factor for both job insecurity and psychological well-being, followed by perceived social isolation. Additionally, organizational support was revealed to act as a moderator for this study, and perceived social isolation and job insecurity acted as a mediator. Theoretical, practical, and limitations are discussed.","PeriodicalId":35371,"journal":{"name":"Journal of Human Resources in Hospitality and Tourism","volume":"21 1","pages":"105 - 129"},"PeriodicalIF":0.0,"publicationDate":"2021-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41958357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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