Pub Date : 2023-07-07DOI: 10.1080/15022250.2023.2231892
A. Eriksson, R. Pettersson, Sandra Wall-Reinius
ABSTRACT Jämtland in Northern Sweden is one of the most tourism and event-intense regions in the country. The rise in volume of events in alpine and subarctic nature environments, and the subsequent increase in participants, requires closer scrutiny of the environmental impacts. The region is characterised by mountains, forests and a sensitive ecological environment, and shared by several land users. With this study, we aim to gain in-depth knowledge of how environmental impacts are understood and valued in the regional assessment process for nature-based events and organised outdoor recreation. We analyse permit documents from the County Administrative Board of Jämtland from 2011 to 2020. The results show that most events were approved, and none were rejected solely due to environmental concerns. Assessments were instead balanced against other considerations, such as local development and economic gains. We argue that these priorities make nature a commercial arena for events, visitors and recreationists. This paper sheds light on human use and the associated environmental effects that further increase the pressure on nature. We end with managerial implications and propose that the permit process can be improved and integrated into spatial planning.
{"title":"Environmental concerns in nature-based events: the permit process for organised outdoor recreation and sport","authors":"A. Eriksson, R. Pettersson, Sandra Wall-Reinius","doi":"10.1080/15022250.2023.2231892","DOIUrl":"https://doi.org/10.1080/15022250.2023.2231892","url":null,"abstract":"ABSTRACT Jämtland in Northern Sweden is one of the most tourism and event-intense regions in the country. The rise in volume of events in alpine and subarctic nature environments, and the subsequent increase in participants, requires closer scrutiny of the environmental impacts. The region is characterised by mountains, forests and a sensitive ecological environment, and shared by several land users. With this study, we aim to gain in-depth knowledge of how environmental impacts are understood and valued in the regional assessment process for nature-based events and organised outdoor recreation. We analyse permit documents from the County Administrative Board of Jämtland from 2011 to 2020. The results show that most events were approved, and none were rejected solely due to environmental concerns. Assessments were instead balanced against other considerations, such as local development and economic gains. We argue that these priorities make nature a commercial arena for events, visitors and recreationists. This paper sheds light on human use and the associated environmental effects that further increase the pressure on nature. We end with managerial implications and propose that the permit process can be improved and integrated into spatial planning.","PeriodicalId":47630,"journal":{"name":"Scandinavian Journal of Hospitality and Tourism","volume":" ","pages":""},"PeriodicalIF":3.6,"publicationDate":"2023-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47290090","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-06DOI: 10.1080/15022250.2023.2233486
J. Lind, Johanna Lindström
{"title":"Towards a framework for exploring indirect value of tourist attractions in place branding: the case of Tom Tits Experiment Science Center","authors":"J. Lind, Johanna Lindström","doi":"10.1080/15022250.2023.2233486","DOIUrl":"https://doi.org/10.1080/15022250.2023.2233486","url":null,"abstract":"","PeriodicalId":47630,"journal":{"name":"Scandinavian Journal of Hospitality and Tourism","volume":" ","pages":""},"PeriodicalIF":3.6,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47328922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-27DOI: 10.1080/15022250.2023.2221214
A. Madanaguli, A. Dhir, Puneet Kaur, Shreya Mishra, Shalini Srivastava
ABSTRACT The study offers a comprehensive and critical systematic literature review (SLR) alongside an analysis of recent literature regarding the significance of corporate social responsibility (CSR) within the hotel industry.The study utilizes the SLR method to consolidate the relevant literature on CSR initiatives in the hotel industry context. Content analysis led to the identification of 100 pertinent studies, which contributed to the formation of diverse research themes, identification of research gaps, exploration of potential future research paths, and the creation of a research framework. The five thematic areas of research are the role of (1) employees in CSR initiatives, (2) customers in CSR initiatives, (3) CSR and business performance, (4) CSR and reporting, and (5) CSR and sustainability. The findings are synthesized into a hotel-based CSR research framework. By providing valuable insights on strengthening CSR in the hotel industry, this study is one of the first SLR study that focuses explicitly on CSR in hotels and will be valuable for both practitioners and researchers.
{"title":"A systematic literature review on corporate social responsibility (CSR) and hotels: past achievements and future promises in the hospitality sector","authors":"A. Madanaguli, A. Dhir, Puneet Kaur, Shreya Mishra, Shalini Srivastava","doi":"10.1080/15022250.2023.2221214","DOIUrl":"https://doi.org/10.1080/15022250.2023.2221214","url":null,"abstract":"ABSTRACT The study offers a comprehensive and critical systematic literature review (SLR) alongside an analysis of recent literature regarding the significance of corporate social responsibility (CSR) within the hotel industry.The study utilizes the SLR method to consolidate the relevant literature on CSR initiatives in the hotel industry context. Content analysis led to the identification of 100 pertinent studies, which contributed to the formation of diverse research themes, identification of research gaps, exploration of potential future research paths, and the creation of a research framework. The five thematic areas of research are the role of (1) employees in CSR initiatives, (2) customers in CSR initiatives, (3) CSR and business performance, (4) CSR and reporting, and (5) CSR and sustainability. The findings are synthesized into a hotel-based CSR research framework. By providing valuable insights on strengthening CSR in the hotel industry, this study is one of the first SLR study that focuses explicitly on CSR in hotels and will be valuable for both practitioners and researchers.","PeriodicalId":47630,"journal":{"name":"Scandinavian Journal of Hospitality and Tourism","volume":"1 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43150418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-02DOI: 10.1080/15022250.2023.2199699
K. Heljakka, Juulia Räikkönen
{"title":"#Instadolls on staycation – doll dramas narrating popular culture tourism and regional development","authors":"K. Heljakka, Juulia Räikkönen","doi":"10.1080/15022250.2023.2199699","DOIUrl":"https://doi.org/10.1080/15022250.2023.2199699","url":null,"abstract":"","PeriodicalId":47630,"journal":{"name":"Scandinavian Journal of Hospitality and Tourism","volume":" ","pages":""},"PeriodicalIF":3.6,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48089546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-22DOI: 10.1080/15022250.2023.2202644
Kirstin Hallmann, A. Zehrer
{"title":"Interrelationships of landscapes, sportscapes and sport experiences in destinations","authors":"Kirstin Hallmann, A. Zehrer","doi":"10.1080/15022250.2023.2202644","DOIUrl":"https://doi.org/10.1080/15022250.2023.2202644","url":null,"abstract":"","PeriodicalId":47630,"journal":{"name":"Scandinavian Journal of Hospitality and Tourism","volume":" ","pages":""},"PeriodicalIF":3.6,"publicationDate":"2023-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43402701","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1080/15022250.2023.2174180
Rebecca Futtrup, K. Grunert
ABSTRACT Following the growth in the demand for organic food in many Western markets, restaurants are following up by using organic produce in their meal preparation. We conduct a study investigating the role of information on use of organic produce in consumers’ restaurant choice, and the role of a state-certified labelling scheme in this context, using the Danish Organic Cuisine Label (OCL) as an example. We conduct a preparatory focus group study to gain an initial understanding of the role of organic product in restaurant choice and of criteria when choosing restaurants in general. We then conduct a discrete choice experiment investigating the potential role of the use of organic ingredients for consumers’ choice of restaurants, and the role of a certified labelling scheme in such a choice. We find that the role of organics in restaurant choice is limited, as the use of organic ingredients is not linked to the hedonic aspects that consumers are found to put most weight on when selecting a restaurant. The role of the certified label is biggest for a small but very organic-oriented segment. Also, for a price conscious segment, the label was associated with quality, but also with higher prices.
{"title":"Does organic labelling affect restaurant choice? A study on the Danish Organic Cuisine Label","authors":"Rebecca Futtrup, K. Grunert","doi":"10.1080/15022250.2023.2174180","DOIUrl":"https://doi.org/10.1080/15022250.2023.2174180","url":null,"abstract":"ABSTRACT Following the growth in the demand for organic food in many Western markets, restaurants are following up by using organic produce in their meal preparation. We conduct a study investigating the role of information on use of organic produce in consumers’ restaurant choice, and the role of a state-certified labelling scheme in this context, using the Danish Organic Cuisine Label (OCL) as an example. We conduct a preparatory focus group study to gain an initial understanding of the role of organic product in restaurant choice and of criteria when choosing restaurants in general. We then conduct a discrete choice experiment investigating the potential role of the use of organic ingredients for consumers’ choice of restaurants, and the role of a certified labelling scheme in such a choice. We find that the role of organics in restaurant choice is limited, as the use of organic ingredients is not linked to the hedonic aspects that consumers are found to put most weight on when selecting a restaurant. The role of the certified label is biggest for a small but very organic-oriented segment. Also, for a price conscious segment, the label was associated with quality, but also with higher prices.","PeriodicalId":47630,"journal":{"name":"Scandinavian Journal of Hospitality and Tourism","volume":"23 1","pages":"29 - 50"},"PeriodicalIF":3.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46736158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1080/15022250.2023.2174183
João Romão, Klas Palm, Ulrika Persson-Fischier
ABSTRACT Despite generalised global recommendations, local communities are rarely involved in defining strategic tourism development options. Similarly, methodologies to facilitate these processes of co-creation have not been adequately implemented, tested, and generalised. This study aims to contribute to this body of knowledge by assessing the potential of a participatory planning method centred on the strategic diversification of tourism products. Focusing on the Swedish island of Gotland, where tourism dynamics partly depend on the visits to the Hanseatic town of Visby by cruise ships, a workshop based on an Open Space Methodology (OSM) was implemented, involving local entrepreneurs, representatives of organisations, students, and international researchers in tourism (an original contribution). The results revealed that these “coopetition” processes can contribute to identifying problems and determining possible solutions. In our case, these options can be framed within the concept of “penetration” (modifications and increasing promotion of existing products to the existing markets) involving aspects related to physical and digital infrastructures, along with partnerships and collaborations amongst stakeholders. Overall, this study reveals that the interaction between members and non-members of the local community appears crucial for the emergence of innovative ideas.
{"title":"Open spaces for co-creation: a community-based approach to tourism product diversification","authors":"João Romão, Klas Palm, Ulrika Persson-Fischier","doi":"10.1080/15022250.2023.2174183","DOIUrl":"https://doi.org/10.1080/15022250.2023.2174183","url":null,"abstract":"ABSTRACT Despite generalised global recommendations, local communities are rarely involved in defining strategic tourism development options. Similarly, methodologies to facilitate these processes of co-creation have not been adequately implemented, tested, and generalised. This study aims to contribute to this body of knowledge by assessing the potential of a participatory planning method centred on the strategic diversification of tourism products. Focusing on the Swedish island of Gotland, where tourism dynamics partly depend on the visits to the Hanseatic town of Visby by cruise ships, a workshop based on an Open Space Methodology (OSM) was implemented, involving local entrepreneurs, representatives of organisations, students, and international researchers in tourism (an original contribution). The results revealed that these “coopetition” processes can contribute to identifying problems and determining possible solutions. In our case, these options can be framed within the concept of “penetration” (modifications and increasing promotion of existing products to the existing markets) involving aspects related to physical and digital infrastructures, along with partnerships and collaborations amongst stakeholders. Overall, this study reveals that the interaction between members and non-members of the local community appears crucial for the emergence of innovative ideas.","PeriodicalId":47630,"journal":{"name":"Scandinavian Journal of Hospitality and Tourism","volume":"23 1","pages":"94 - 113"},"PeriodicalIF":3.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43743849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1080/15022250.2023.2174182
F. K. Alemayehu, S. Tveteraas, S. Kumbhakar
ABSTRACT The earlier literature either measured management practices in terms of the general management traits or did not account for the effects on firm performance. However, the transformation of the Enterprise Resource Planning (ERP) systems from general to more specific practices, the counteractive managerial goals and standardization and measurement issues requires the measures with more specific goals in a specific setting. The current paper aims at filling the gaps in measuring management practices and its effects on production costs and technical efficiency using daily data of 92 hospitality firms, i.e. chain hotels, in Norway from 2012 to 2014. We measured management practices in an index constructed from multiple criteria that capture managers' user patterns of the software-as-a-service (SaaS) systems. The empirical model identified inefficiency using a translog stochastic frontier input distance function (IDF). The findings show, on average, a 10% improvement in management practices increases production costs by 1.2%, but it improves efficiency by 0.9%. However, the marginal effect of improved management practices on the production cost is found to be U-shaped, while the marginal impact on inefficiency gradually declines to zero. The study also provides managerial implications on how to effectively use the ERP system and improve firm performance.
{"title":"Effects of management practices for using the SaaS system on performance of hospitality firms in Norway","authors":"F. K. Alemayehu, S. Tveteraas, S. Kumbhakar","doi":"10.1080/15022250.2023.2174182","DOIUrl":"https://doi.org/10.1080/15022250.2023.2174182","url":null,"abstract":"ABSTRACT The earlier literature either measured management practices in terms of the general management traits or did not account for the effects on firm performance. However, the transformation of the Enterprise Resource Planning (ERP) systems from general to more specific practices, the counteractive managerial goals and standardization and measurement issues requires the measures with more specific goals in a specific setting. The current paper aims at filling the gaps in measuring management practices and its effects on production costs and technical efficiency using daily data of 92 hospitality firms, i.e. chain hotels, in Norway from 2012 to 2014. We measured management practices in an index constructed from multiple criteria that capture managers' user patterns of the software-as-a-service (SaaS) systems. The empirical model identified inefficiency using a translog stochastic frontier input distance function (IDF). The findings show, on average, a 10% improvement in management practices increases production costs by 1.2%, but it improves efficiency by 0.9%. However, the marginal effect of improved management practices on the production cost is found to be U-shaped, while the marginal impact on inefficiency gradually declines to zero. The study also provides managerial implications on how to effectively use the ERP system and improve firm performance.","PeriodicalId":47630,"journal":{"name":"Scandinavian Journal of Hospitality and Tourism","volume":"23 1","pages":"114 - 140"},"PeriodicalIF":3.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48680920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1080/15022250.2023.2194272
Mario L. Cassar, Jirka Konietzny, A. Caruana
ABSTRACT Customer satisfaction research is often undertaken quantitatively employing multi-item standard questionnaires. Instead, this study seeks to understand how restaurant customers themselves articulate their encounter satisfaction experiences from the user-generated content (UGC) reviews they post on TripAdvisor. UGC reviews for all fine dining restaurants in Stockholm are collected. Leximancer and Diction software are used in the analyses to determine the concepts and themes used by UGC reviewers to express their encounter satisfaction and to measure narrative force among customers expressing different levels of restaurant encounter satisfaction. Results indicate that customers who provide different satisfaction scores on TripAdvisor also post UGC that exhibits divergencies in the concepts and themes they use to communicate their experience. Additionally, narrative force is stronger among customers providing reviews exhibiting moderate and low satisfaction scores.
{"title":"Customer encounter satisfaction and narrative force: an investigation of user-generated content on TripAdvisor","authors":"Mario L. Cassar, Jirka Konietzny, A. Caruana","doi":"10.1080/15022250.2023.2194272","DOIUrl":"https://doi.org/10.1080/15022250.2023.2194272","url":null,"abstract":"ABSTRACT Customer satisfaction research is often undertaken quantitatively employing multi-item standard questionnaires. Instead, this study seeks to understand how restaurant customers themselves articulate their encounter satisfaction experiences from the user-generated content (UGC) reviews they post on TripAdvisor. UGC reviews for all fine dining restaurants in Stockholm are collected. Leximancer and Diction software are used in the analyses to determine the concepts and themes used by UGC reviewers to express their encounter satisfaction and to measure narrative force among customers expressing different levels of restaurant encounter satisfaction. Results indicate that customers who provide different satisfaction scores on TripAdvisor also post UGC that exhibits divergencies in the concepts and themes they use to communicate their experience. Additionally, narrative force is stronger among customers providing reviews exhibiting moderate and low satisfaction scores.","PeriodicalId":47630,"journal":{"name":"Scandinavian Journal of Hospitality and Tourism","volume":"23 1","pages":"51 - 72"},"PeriodicalIF":3.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49421616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1080/15022250.2023.2190934
Anna Näppä, Maria Ek Styvén, T. Foster
ABSTRACT This study explores the role of employees as both a target group and co-creators of employer brand equity in tourism and hospitality. Extant research has largely focused on the effects of external employer brands; however, studies on internal employer branding have been lacking. The research problem is addressed through the conceptual lens of employer brand equity. To provide empirical insights into employee experiences, exploratory in-depth interviews were conducted with 16 employees in hotels, restaurants, and retail stores in Northern Sweden. While employees constitute a target market for internal employer branding, they also co-create the employer value proposition. Employees act as brand members, representatives, advocates and influencers, increasing knowledge about the organization internally and externally. However, in practice, companies in the service sector seem to place more focus on the customer experience than on reminding the employees of the brand promise towards them. This study identifies and describes the role of employees in the employer branding process by developing a new conceptual framework. Thereby, it adds to the understanding of co-creation in employer branding, an under-researched area which has been suggested to become a new paradigm in the employer branding literature.
{"title":"I just work here! Employees as co-creators of the employer brand","authors":"Anna Näppä, Maria Ek Styvén, T. Foster","doi":"10.1080/15022250.2023.2190934","DOIUrl":"https://doi.org/10.1080/15022250.2023.2190934","url":null,"abstract":"ABSTRACT\u0000 This study explores the role of employees as both a target group and co-creators of employer brand equity in tourism and hospitality. Extant research has largely focused on the effects of external employer brands; however, studies on internal employer branding have been lacking. The research problem is addressed through the conceptual lens of employer brand equity. To provide empirical insights into employee experiences, exploratory in-depth interviews were conducted with 16 employees in hotels, restaurants, and retail stores in Northern Sweden. While employees constitute a target market for internal employer branding, they also co-create the employer value proposition. Employees act as brand members, representatives, advocates and influencers, increasing knowledge about the organization internally and externally. However, in practice, companies in the service sector seem to place more focus on the customer experience than on reminding the employees of the brand promise towards them. This study identifies and describes the role of employees in the employer branding process by developing a new conceptual framework. Thereby, it adds to the understanding of co-creation in employer branding, an under-researched area which has been suggested to become a new paradigm in the employer branding literature.","PeriodicalId":47630,"journal":{"name":"Scandinavian Journal of Hospitality and Tourism","volume":"23 1","pages":"73 - 93"},"PeriodicalIF":3.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45860961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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