Pub Date : 2024-06-08DOI: 10.1016/j.ijhm.2024.103796
Cristina Miguel , Ivana Načinović Braje , Maria Hadjielia Drotarova , Kosjenka Dumančić , Berna Kirkulak-Uludag , Carlo Giglio
This paper explores how the increasing professionalization of the short-term rental market (previously dominated by individual hosts) fosters the implementation of formal quality standards in the sector. It is based on 36 in-depth interviews conducted with different stakeholders of the short-term rental industry in six European countries, namely, Croatia, Cyprus, Italy, Spain, Turkey, and the UK, and at EU level. The article maps different initiatives that outline some quality standards for short-term rentals. We found first, that to implement quality standardisation, it is important to distinguish between private and professional hosts; and, second, that consensus must be reached on: (1) whether quality would be standardised at national or EU level; (2) which governing body should be responsible for quality certifications (e.g., governments or private institutions as in the case of ISO standards); and (3) identification of practices that should be certified (e.g., property facilities/amenities, size, health & safety protection, etc.).
本文探讨了日益专业化的短租市场(以前由个人房东主导)如何促进该行业正式质量标准的实施。本文基于对克罗地亚、塞浦路斯、意大利、西班牙、土耳其、英国等六个欧洲国家短期租赁行业不同利益相关者的 36 次深入访谈,以及欧盟层面的访谈。文章描绘了概述短期租赁质量标准的不同倡议。我们发现,首先,要实施质量标准化,必须区分私人房东和专业房东;其次,必须就以下问题达成共识:(1) 质量标准化是在国家层面还是欧盟层面进行;(2) 应由哪个管理机构负责质量认证(例如,政府或私人机构,如 ISO 标准);(3) 确定应认证的做法(例如,物业设施/便利设施、规模、健康和amp;安全保护等)。
{"title":"The effects of the professionalization of hosting on service quality: Towards quality standards and certifications within the short-term rental market","authors":"Cristina Miguel , Ivana Načinović Braje , Maria Hadjielia Drotarova , Kosjenka Dumančić , Berna Kirkulak-Uludag , Carlo Giglio","doi":"10.1016/j.ijhm.2024.103796","DOIUrl":"https://doi.org/10.1016/j.ijhm.2024.103796","url":null,"abstract":"<div><p>This paper explores how the increasing professionalization of the short-term rental market (previously dominated by individual hosts) fosters the implementation of formal quality standards in the sector. It is based on 36 in-depth interviews conducted with different stakeholders of the short-term rental industry in six European countries, namely, Croatia, Cyprus, Italy, Spain, Turkey, and the UK, and at EU level. The article maps different initiatives that outline some quality standards for short-term rentals. We found first, that to implement quality standardisation, it is important to distinguish between private and professional hosts; and, second, that consensus must be reached on: (1) whether quality would be standardised at national or EU level; (2) which governing body should be responsible for quality certifications (e.g., governments or private institutions as in the case of ISO standards); and (3) identification of practices that should be certified (e.g., property facilities/amenities, size, health & safety protection, etc.).</p></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":null,"pages":null},"PeriodicalIF":11.7,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141294253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pet-friendly tourism is a modern trend that has recently attracted a lot of attention. This paper offers a broad-perspective view related to the desire of people to travel with their pets and the implications for hotels where pet owners co-exist with other tourists who may not be equally fond of pets. Quantitative and qualitative studies are used for combining the views of hotels with those of tourists, to identify solutions that can improve the experience for guests both with and without pets. Results from studies are compared with recent literature findings, with emphasis on reasons and motives of tourists and hotels and the resulting policy implications. Evidence suggests that a three-fold dynamic interaction exists between hotels, guests with pets, and guests without pets, and the hotels must consider certain identified important factors and apply specific policies to successfully manage this challenging interaction.
{"title":"Improving travel experience for hotel guests: Policy recommendations for pet-friendly hotels","authors":"Nikolaos Iason Koufodontis , Paraskevi Melissourgou","doi":"10.1016/j.ijhm.2024.103828","DOIUrl":"https://doi.org/10.1016/j.ijhm.2024.103828","url":null,"abstract":"<div><p>Pet-friendly tourism is a modern trend that has recently attracted a lot of attention. This paper offers a broad-perspective view related to the desire of people to travel with their pets and the implications for hotels where pet owners co-exist with other tourists who may not be equally fond of pets. Quantitative and qualitative studies are used for combining the views of hotels with those of tourists, to identify solutions that can improve the experience for guests both with and without pets. Results from studies are compared with recent literature findings, with emphasis on reasons and motives of tourists and hotels and the resulting policy implications. Evidence suggests that a three-fold dynamic interaction exists between hotels, guests with pets, and guests without pets, and the hotels must consider certain identified important factors and apply specific policies to successfully manage this challenging interaction.</p></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":null,"pages":null},"PeriodicalIF":11.7,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141291220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-08DOI: 10.1016/j.ijhm.2024.103821
Özgür Davras
As employee satisfaction (ES) plays a critical role in the success of hospitality businesses, the factors influencing ES have been extensively investigated in the literature. However, considering the enterprises’ limited resources, it becomes crucial to allocate these resources based on the priority of factors in order to enhance ES. Importance-Performance Analysis (IPA) and Asymmetric Impact-Performance Analysis (AIPA) are the quantitative techniques used by scholars in the prioritization of attributes. Therefore, this study aimed to examine employees’ perceptions of various internal marketing (IM) practices and the influence of each practice on ES by comparing IPA and AIPA. The analysis results of both techniques revealed different results from each other based on a sample of 764 hotel employees in Antalya. A comparison of the two approaches’ results suggests that AIPA is more efficient than IPA in achieving higher ES.
由于员工满意度(ES)对酒店业的成功起着至关重要的作用,影响员工满意度的因素已在文献中得到广泛研究。然而,考虑到企业的资源有限,如何根据因素的优先级分配资源以提高员工满意度就变得至关重要。重要性-绩效分析法(IPA)和非对称影响-绩效分析法(AIPA)是学者们用于确定属性优先级的定量技术。因此,本研究旨在通过比较 IPA 和 AIPA,考察员工对各种内部营销(IM)实践的看法以及每种实践对 ES 的影响。在对安塔利亚 764 名酒店员工进行抽样调查的基础上,两种方法的分析结果显示出了彼此不同的结果。两种方法的比较结果表明,在实现更高的 ES 方面,AIPA 比 IPA 更有效。
{"title":"Prioritization of internal marketing practices according to their influence on employee satisfaction by comparing IPA and AIPA","authors":"Özgür Davras","doi":"10.1016/j.ijhm.2024.103821","DOIUrl":"https://doi.org/10.1016/j.ijhm.2024.103821","url":null,"abstract":"<div><p>As employee satisfaction (ES) plays a critical role in the success of hospitality businesses, the factors influencing ES have been extensively investigated in the literature. However, considering the enterprises’ limited resources, it becomes crucial to allocate these resources based on the priority of factors in order to enhance ES. Importance-Performance Analysis (IPA) and Asymmetric Impact-Performance Analysis (AIPA) are the quantitative techniques used by scholars in the prioritization of attributes. Therefore, this study aimed to examine employees’ perceptions of various internal marketing (IM) practices and the influence of each practice on ES by comparing IPA and AIPA. The analysis results of both techniques revealed different results from each other based on a sample of 764 hotel employees in Antalya. A comparison of the two approaches’ results suggests that AIPA is more efficient than IPA in achieving higher ES.</p></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":null,"pages":null},"PeriodicalIF":11.7,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141291221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-07DOI: 10.1016/j.ijhm.2024.103823
Victor O. Olorunsola , Osman M. Karatepe , Elisa Rescalvo-Martin
In a world increasingly concerned with environmental sustainability, businesses recognize the pivotal role of employees in promoting green practices. Despite this recognition, evidence about employees’ perceptions of green supervisor support and its mediators, moderators, and outcomes in the hospitality literature is scarce. Therefore, this study investigates the dynamic interplay between green supervisor support, green self-efficacy (GSF), green descriptive norms, green creativity, and green task performance (GTP) in Nigeria’s burgeoning hospitality sector. The results of the structural equation modeling suggest that GSF and green creativity sequentially and partially mediate the link between green supervisor support and GTP. The results further suggest that green descriptive norms strengthen the positive linkage between green supervisor support and GSF, while green descriptive norms act as a moderator in the abovementioned sequential mediation process. Our study offers a comprehensive framework for fostering sustainability and improving green employee performance in a rapidly evolving global landscape.
{"title":"Give it 110 percent: The sequential nexus between green supervisor support, green descriptive norm, green self-efficacy, and green behavior","authors":"Victor O. Olorunsola , Osman M. Karatepe , Elisa Rescalvo-Martin","doi":"10.1016/j.ijhm.2024.103823","DOIUrl":"https://doi.org/10.1016/j.ijhm.2024.103823","url":null,"abstract":"<div><p>In a world increasingly concerned with environmental sustainability, businesses recognize the pivotal role of employees in promoting green practices. Despite this recognition, evidence about employees’ perceptions of <em>green supervisor support</em> and its <em>mediators</em>, <em>moderators</em>, and <em>outcomes</em> in the hospitality literature is scarce. Therefore, this study investigates the dynamic interplay between green supervisor support, green self-efficacy (GSF), green descriptive norms, green creativity, and green task performance (GTP) in Nigeria’s burgeoning hospitality sector. The results of the structural equation modeling suggest that GSF and green creativity sequentially and partially mediate the link between green supervisor support and GTP. The results further suggest that green descriptive norms strengthen the positive linkage between green supervisor support and GSF, while green descriptive norms act as a moderator in the abovementioned sequential mediation process. Our study offers a comprehensive framework for fostering sustainability and improving green employee performance in a rapidly evolving global landscape.</p></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":null,"pages":null},"PeriodicalIF":11.7,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141286506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-04DOI: 10.1016/j.ijhm.2024.103822
Suja Chaulagain, Jianwen Li, Abraham Pizam
This study examined the impact of sense of community (SOC) on senior living community (SLC) residents’ satisfaction. Additionally, the influence of satisfaction on overall life satisfaction was examined. The current study further investigated the impact of satisfaction on word-of-mouth (WOM) intentions toward the SLC in which they currently reside and toward moving to any other SLC. The data were collected from 274 SLC residents in the US. Structural equation modeling (SEM) was used to test the study hypotheses. The study found that all SOC dimensions significantly influenced residents’ satisfaction, and residents’ satisfaction positively impacted their satisfaction with life and WOM intentions toward the SLC, and toward moving to any other SLC. The study results offer substantial academic contributions by providing a deeper understanding of the factors influencing resident satisfaction and practical implications for SLC operators, suggesting strategies to improve resident satisfaction, and ultimately, foster positive word-of-mouth intentions.
{"title":"The impact of sense of community on residents’ satisfaction, behavioral intentions, and life satisfaction in senior living communities","authors":"Suja Chaulagain, Jianwen Li, Abraham Pizam","doi":"10.1016/j.ijhm.2024.103822","DOIUrl":"https://doi.org/10.1016/j.ijhm.2024.103822","url":null,"abstract":"<div><p>This study examined the impact of sense of community (SOC) on senior living community (SLC) residents’ satisfaction. Additionally, the influence of satisfaction on overall life satisfaction was examined. The current study further investigated the impact of satisfaction on word-of-mouth (WOM) intentions toward the SLC in which they currently reside and toward moving to any other SLC. The data were collected from 274 SLC residents in the US. Structural equation modeling (SEM) was used to test the study hypotheses. The study found that all SOC dimensions significantly influenced residents’ satisfaction, and residents’ satisfaction positively impacted their satisfaction with life and WOM intentions toward the SLC, and toward moving to any other SLC. The study results offer substantial academic contributions by providing a deeper understanding of the factors influencing resident satisfaction and practical implications for SLC operators, suggesting strategies to improve resident satisfaction, and ultimately, foster positive word-of-mouth intentions.</p></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":null,"pages":null},"PeriodicalIF":11.7,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141250832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The number of dog owners increased due to the impacts of the COVID-19 pandemic. In the foodservice industry, a noticeable gap exists related to the perceived value that consumers derive from visiting pet-friendly restaurants with their dogs. Therefore, this study aims to fill this gap using a scale development approach. Additionally, it seeks to identify the factors influencing consumers’ perceived value, purchase intentions, and willingness to pay a premium price for pet-friendly food services. This study identified eight dimensions of dog owners’ perceived value and confirmed the relationships between social norms and self-efficacy on dog owners’ perceived value. It also examined how perceived value influenced dog owners’ future behavioral intentions and willingness to pay a premium price. The findings of this study extend the understanding of consumers’ perceived value of pet-friendly food services and provide valuable suggestions for practitioners in the food service industry.
{"title":"Furry friends welcome! Investigating dog-owners’ perceived value of dining out with their pets","authors":"Xiaolong Shao , Xingyi Zhang , Eunha Jeong , Jing Li , Heejin Shin","doi":"10.1016/j.ijhm.2024.103820","DOIUrl":"https://doi.org/10.1016/j.ijhm.2024.103820","url":null,"abstract":"<div><p>The number of dog owners increased due to the impacts of the COVID-19 pandemic. In the foodservice industry, a noticeable gap exists related to the perceived value that consumers derive from visiting pet-friendly restaurants with their dogs. Therefore, this study aims to fill this gap using a scale development approach. Additionally, it seeks to identify the factors influencing consumers’ perceived value, purchase intentions, and willingness to pay a premium price for pet-friendly food services. This study identified eight dimensions of dog owners’ perceived value and confirmed the relationships between social norms and self-efficacy on dog owners’ perceived value. It also examined how perceived value influenced dog owners’ future behavioral intentions and willingness to pay a premium price. The findings of this study extend the understanding of consumers’ perceived value of pet-friendly food services and provide valuable suggestions for practitioners in the food service industry.</p></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":null,"pages":null},"PeriodicalIF":11.7,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141240059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-03DOI: 10.1016/j.ijhm.2024.103792
Wei-Wei Qiu , Hai-Tao Yu , Pearl M.C. Lin , Wai Ching Wilson AU
Hospitality’s central role in the tourism experience is well documented. However, traditional methods of hospitality measurement fail to capture tourists’ multi-dimensional experiences and the varying impacts of hospitality dimensions on individuals’ behavior. This study employed a big data–based mixed method approach, integrating grounded theory, natural language processing, and multiple linear regression. 68,421 online reviews of rural homestays were analyzed to investigate guests’ hospitality experiences. Findings showed that rural homestay hospitality comprises four dimensions: material objects, services, information, and emotions. The devised rural homestay hospitality index significantly influenced property ratings, with different hospitality dimensions having unique effects. The outcomes of this study hold implications for product creation, guest satisfaction, and the development of evaluation systems for rural homestays.
{"title":"Evaluating rural homestay accommodations in China using the hospitality index: An online review–based approach","authors":"Wei-Wei Qiu , Hai-Tao Yu , Pearl M.C. Lin , Wai Ching Wilson AU","doi":"10.1016/j.ijhm.2024.103792","DOIUrl":"https://doi.org/10.1016/j.ijhm.2024.103792","url":null,"abstract":"<div><p>Hospitality’s central role in the tourism experience is well documented. However, traditional methods of hospitality measurement fail to capture tourists’ multi-dimensional experiences and the varying impacts of hospitality dimensions on individuals’ behavior. This study employed a big data–based mixed method approach, integrating grounded theory, natural language processing, and multiple linear regression. 68,421 online reviews of rural homestays were analyzed to investigate guests’ hospitality experiences. Findings showed that rural homestay hospitality comprises four dimensions: material objects, services, information, and emotions. The devised rural homestay hospitality index significantly influenced property ratings, with different hospitality dimensions having unique effects. The outcomes of this study hold implications for product creation, guest satisfaction, and the development of evaluation systems for rural homestays.</p></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":null,"pages":null},"PeriodicalIF":11.7,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141240060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-03DOI: 10.1016/j.ijhm.2024.103798
Lanlan Huang , Henry Tsai
Drawing upon the effort-recovery model and conservation of resources theory, we examine the mechanisms through which recovery experiences influence hotel workers’ subjective well-being, organizational citizenship behavior, and task performance. Following this, we conducted semi-structured interviews to delve deeper into the results obtained from structural equation modeling. Results show that employees’ relaxation and mastery over recovery experiences positively and significantly affected their subjective well-being, organizational citizenship behavior, and task performance. No significant relationship was found among psychological detachment, subjective well-being, and task performance, or between control and organizational citizenship behavior. Despite this, organizational citizenship behavior played a mediating role between the three dimensions of recovery experiences and task performance. Theoretical and practical implications are provided.
{"title":"The effects of recovery experiences on hotel employees’ subjective well-being, organizational citizenship behavior, and task performance","authors":"Lanlan Huang , Henry Tsai","doi":"10.1016/j.ijhm.2024.103798","DOIUrl":"https://doi.org/10.1016/j.ijhm.2024.103798","url":null,"abstract":"<div><p>Drawing upon the effort-recovery model and conservation of resources theory, we examine the mechanisms through which recovery experiences influence hotel workers’ subjective well-being, organizational citizenship behavior, and task performance. Following this, we conducted semi-structured interviews to delve deeper into the results obtained from structural equation modeling. Results show that employees’ relaxation and mastery over recovery experiences positively and significantly affected their subjective well-being, organizational citizenship behavior, and task performance. No significant relationship was found among psychological detachment, subjective well-being, and task performance, or between control and organizational citizenship behavior. Despite this, organizational citizenship behavior played a mediating role between the three dimensions of recovery experiences and task performance. Theoretical and practical implications are provided.</p></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":null,"pages":null},"PeriodicalIF":11.7,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141240061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-30DOI: 10.1016/j.ijhm.2024.103808
Hyeyoon Choi , Woojin Lee , Hwansuk Chris Choi , Alireza Zolfaghari
This research explores the determinants and implications of brand attachment in the fast-growing online meal-kit industry. The objectives were to explore the components constituting the system and food quality, establish their impact on brand attachment, and examine the subsequent impact on consumer behavioral intentions. Utilizing big data analytics, the study analyzed real-time app content sourced from consumer reviews using a text mining technique and employed structural model analysis to validate a proposed model with five emerging factors from the consumer review data. The findings suggest that system quality parameters—perceived ease of use and perceived usefulness—significantly influenced food quality. Enhanced food quality cultivated brand love yet reduced brand hate. Notably, brand love and hate exhibited opposing correlations with negative electronic word-of-mouth and continuous usage intention. The outcomes secure crucial insights for ongoing engagement with online meal-kit services, significantly contributing to academic research and industry practice.
{"title":"From click to fork: An empirical analysis of system and food quality influences in online meal kit consumption","authors":"Hyeyoon Choi , Woojin Lee , Hwansuk Chris Choi , Alireza Zolfaghari","doi":"10.1016/j.ijhm.2024.103808","DOIUrl":"10.1016/j.ijhm.2024.103808","url":null,"abstract":"<div><p>This research explores the determinants and implications of brand attachment in the fast-growing online meal-kit industry. The objectives were to explore the components constituting the system and food quality, establish their impact on brand attachment, and examine the subsequent impact on consumer behavioral intentions. Utilizing big data analytics, the study analyzed real-time app content sourced from consumer reviews using a text mining technique and employed structural model analysis to validate a proposed model with five emerging factors from the consumer review data. The findings suggest that system quality parameters—perceived ease of use and perceived usefulness—significantly influenced food quality. Enhanced food quality cultivated brand love yet reduced brand hate. Notably, brand love and hate exhibited opposing correlations with negative electronic word-of-mouth and continuous usage intention. The outcomes secure crucial insights for ongoing engagement with online meal-kit services, significantly contributing to academic research and industry practice.</p></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":null,"pages":null},"PeriodicalIF":11.7,"publicationDate":"2024-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141187710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The purpose of this study was to investigate food waste reduction strategies at the consumption stage in restaurants and addresses United Nations Sustainable Development Goal (SDG) 12.3. Interviews with Thai restaurant managers found that managers attributed much of the problem to business competitiveness and cultural traditions of Thai diners which included being wasteful and holding beliefs about food abundance. A 2 ×2 between subjects’ field experiment was then conducted with 178 diners at a casual-dining restaurant. The two intervention treatments were based on symbolic consumption and communication message theories. The cultural norm of presenting gourmet carved vegetables for the side dish had a strong effect on actual plate waste (measured in grams). In contrast, a specific zero waste sustainability message had a moderate effect on plate waste. The findings have implications for the casual-dining restaurant sector worldwide, together with industry associations, event planners, hotel managers and university educators.
{"title":"Investigating guest reactions to plate waste reduction strategies: A field experiment in a casual-dining restaurant","authors":"Piyanart Junkrachang, Kenneth Butcher, Chachaya Yodsuwan","doi":"10.1016/j.ijhm.2024.103805","DOIUrl":"10.1016/j.ijhm.2024.103805","url":null,"abstract":"<div><p>The purpose of this study was to investigate food waste reduction strategies at the consumption stage in restaurants and addresses United Nations Sustainable Development Goal (SDG) 12.3. Interviews with Thai restaurant managers found that managers attributed much of the problem to business competitiveness and cultural traditions of Thai diners which included being wasteful and holding beliefs about food abundance. A 2 ×2 between subjects’ field experiment was then conducted with 178 diners at a casual-dining restaurant. The two intervention treatments were based on symbolic consumption and communication message theories. The cultural norm of presenting gourmet carved vegetables for the side dish had a strong effect on actual plate waste (measured in grams). In contrast, a specific zero waste sustainability message had a moderate effect on plate waste. The findings have implications for the casual-dining restaurant sector worldwide, together with industry associations, event planners, hotel managers and university educators.</p></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":null,"pages":null},"PeriodicalIF":11.7,"publicationDate":"2024-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141187704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}