Pub Date : 2024-08-09DOI: 10.1177/21649987241270518
Allison M. Causing, Yao‐Chin Wang, Heather Gibson
In this case story, we have seen that several government and private agencies helped the coffee leisure farms depending on the type of support that they need. This goes to show that each coffee leisure farm differs from one another. This also means that the challenges each coffee leisure farm faced depended on its product and activity offerings, its size, and the type of the farm. In addition, with the efforts of the coffee leisure farms to persevere through the pandemic, they also directly and indirectly positively contributed to the community and its resilience. Furthermore, the help the farms received from private and government agencies helped to strengthen and unite the community. The effects of moving everything online during the pandemic also increased the popularity of the case farms in the country. Since the coffee leisure farms had to do training, marketing, promotions, classes, and internships through social media sites like Facebook and Facebook Messenger, communication platforms like Zoom, and online news outlets like Manila Bulletin and Philippine Star, they were able to reach more coffee enthusiasts all over the country. It is also important to note that in managing coffee leisure farms during a pandemic, the management should work with the pandemic and not against it, which is exactly what Ola Coffee Farm did when they created a new site that followed the strict social distancing rules in the country. Although there are still various aspects to develop in these coffee leisure farms, such as the relationship between tourism and agriculture farms, what these case farms did, (even though the idea of infusing tourism in their operations was still in its embryonic stage), can become a model for other farms to consider in case there is another health threat in the future or another disaster that disrupts their business.
{"title":"Taste a Cup of Community Resilience: A Case of Coffee Leisure Farms in the Cordillera Administrative Region in the Philippines","authors":"Allison M. Causing, Yao‐Chin Wang, Heather Gibson","doi":"10.1177/21649987241270518","DOIUrl":"https://doi.org/10.1177/21649987241270518","url":null,"abstract":"In this case story, we have seen that several government and private agencies helped the coffee leisure farms depending on the type of support that they need. This goes to show that each coffee leisure farm differs from one another. This also means that the challenges each coffee leisure farm faced depended on its product and activity offerings, its size, and the type of the farm. In addition, with the efforts of the coffee leisure farms to persevere through the pandemic, they also directly and indirectly positively contributed to the community and its resilience. Furthermore, the help the farms received from private and government agencies helped to strengthen and unite the community. The effects of moving everything online during the pandemic also increased the popularity of the case farms in the country. Since the coffee leisure farms had to do training, marketing, promotions, classes, and internships through social media sites like Facebook and Facebook Messenger, communication platforms like Zoom, and online news outlets like Manila Bulletin and Philippine Star, they were able to reach more coffee enthusiasts all over the country. It is also important to note that in managing coffee leisure farms during a pandemic, the management should work with the pandemic and not against it, which is exactly what Ola Coffee Farm did when they created a new site that followed the strict social distancing rules in the country. Although there are still various aspects to develop in these coffee leisure farms, such as the relationship between tourism and agriculture farms, what these case farms did, (even though the idea of infusing tourism in their operations was still in its embryonic stage), can become a model for other farms to consider in case there is another health threat in the future or another disaster that disrupts their business.","PeriodicalId":515966,"journal":{"name":"Journal of Hospitality & Tourism Cases","volume":"19 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141925300","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 : 2024-08-09DOI: 10.1177/21649987241270607
Rachel Yueqian Zhang, Abdullah Al Muneem, Karen Byrd
Sustainability has become an increasingly important topic in food procurement as institutions recognize the need to make environmentally and socially responsible decisions. This case study analyzes the procurement practices of a public university in purchasing organic tea from a poverty-stricken country. The study shows how university procurement decisions could contribute to the environmental, social equity, and economic development aspects of sustainability. It demonstrates how the purchase of organic tea can support sustainable agriculture and the livelihoods of local communities and serves as a tangible example of sustainable practice for students.
{"title":"Sustainability in Food Procurement: Tea Sourcing at a University","authors":"Rachel Yueqian Zhang, Abdullah Al Muneem, Karen Byrd","doi":"10.1177/21649987241270607","DOIUrl":"https://doi.org/10.1177/21649987241270607","url":null,"abstract":"Sustainability has become an increasingly important topic in food procurement as institutions recognize the need to make environmentally and socially responsible decisions. This case study analyzes the procurement practices of a public university in purchasing organic tea from a poverty-stricken country. The study shows how university procurement decisions could contribute to the environmental, social equity, and economic development aspects of sustainability. It demonstrates how the purchase of organic tea can support sustainable agriculture and the livelihoods of local communities and serves as a tangible example of sustainable practice for students.","PeriodicalId":515966,"journal":{"name":"Journal of Hospitality & Tourism Cases","volume":"37 16","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141924698","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 : 2024-08-09DOI: 10.1177/21649987241270419
Yue Zhu, Mansha Pi, Xiaoyi Zhu, Karen Byrd
This case study describes a common foodservice business dilemma related to service inefficiency. Service inefficiency is typically multi-factorial, and operators need to reflect on several internal and external aspects to make needed changes. Therefore, this case aims to provide an analysis that includes aspects of various stakeholders, technology-involved business operation decisions, and service innovation solutions to diminish the negative effect of service inefficiency at a university-based coffee shop. The case describes possible solutions that connect the current trend of the ghost kitchen phenomenon with the technological evolvement of autonomous food delivery robots.
{"title":"Busiest Store in a Cramped Space: Can a Ghost Kitchen Optimize Coffee Shop Efficiency?","authors":"Yue Zhu, Mansha Pi, Xiaoyi Zhu, Karen Byrd","doi":"10.1177/21649987241270419","DOIUrl":"https://doi.org/10.1177/21649987241270419","url":null,"abstract":"This case study describes a common foodservice business dilemma related to service inefficiency. Service inefficiency is typically multi-factorial, and operators need to reflect on several internal and external aspects to make needed changes. Therefore, this case aims to provide an analysis that includes aspects of various stakeholders, technology-involved business operation decisions, and service innovation solutions to diminish the negative effect of service inefficiency at a university-based coffee shop. The case describes possible solutions that connect the current trend of the ghost kitchen phenomenon with the technological evolvement of autonomous food delivery robots.","PeriodicalId":515966,"journal":{"name":"Journal of Hospitality & Tourism Cases","volume":"52 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141922952","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 : 2024-07-28DOI: 10.1177/21649987241259257
Eric D. Olson, Randy Minten, Ken Maglasang
Gay bars are traditionally where members of the gay/LGBTQ+ community gather to socialize, entertain, and relax in a safe and hospitable environment. Often, gay bars focus on creating an environment specifically for a subsection of the overall LGBTQ+ community, such as the bear, lesbian, leather, and other microcommunities. However, many gay bars have been closing at historic rates for numerous reasons such as a competitive marketplace, the impact of COVID-19, and urban gentrification. Drawing on servicescape and neotribal theory, this case study examines how DENVER SWEET, a “bear-inspired LGBTQ friendly” bar located in Denver, Colorado, stays relevant among fierce competition with changing consumer preferences. This case study contributes to the bar servicescape literature by drawing recognition on the physical spaces utilized by the LGBTQ+ community. This case study further sheds light on an underserved community in the hospitality literature by focusing on the importance of gay space to the LGBTQ+ community.
{"title":"How Sweet It Is: The Future of Gay Bars in Hospitality Contexts","authors":"Eric D. Olson, Randy Minten, Ken Maglasang","doi":"10.1177/21649987241259257","DOIUrl":"https://doi.org/10.1177/21649987241259257","url":null,"abstract":"Gay bars are traditionally where members of the gay/LGBTQ+ community gather to socialize, entertain, and relax in a safe and hospitable environment. Often, gay bars focus on creating an environment specifically for a subsection of the overall LGBTQ+ community, such as the bear, lesbian, leather, and other microcommunities. However, many gay bars have been closing at historic rates for numerous reasons such as a competitive marketplace, the impact of COVID-19, and urban gentrification. Drawing on servicescape and neotribal theory, this case study examines how DENVER SWEET, a “bear-inspired LGBTQ friendly” bar located in Denver, Colorado, stays relevant among fierce competition with changing consumer preferences. This case study contributes to the bar servicescape literature by drawing recognition on the physical spaces utilized by the LGBTQ+ community. This case study further sheds light on an underserved community in the hospitality literature by focusing on the importance of gay space to the LGBTQ+ community.","PeriodicalId":515966,"journal":{"name":"Journal of Hospitality & Tourism Cases","volume":"20 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141796795","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 : 2024-07-28DOI: 10.1177/21649987241259258
Ingrid Lin, Chassidy Sakamoto
Emerging from the need for mid-scale properties in Waikiki, the Hawaii-founded hotel brand, Outrigger was born. The Outrigger hotel company’s brand portfolio quickly grew alongside Hawaii’s tourism. As the company continued to grow, the need for brand differentiation within the company arose. Today, the company has three distinct segments in its portfolio defining its economically priced, premier, and long-stay accommodations. As the company continues to grow and strive to achieve its current mission of becoming “The Premier Beach Resort Brand in the World,” it may signal a time to reevaluate its product offerings, positioning, and branding strategy.
{"title":"The Outrigger Hotels and Resorts Brand Portfolio and Brand Extension","authors":"Ingrid Lin, Chassidy Sakamoto","doi":"10.1177/21649987241259258","DOIUrl":"https://doi.org/10.1177/21649987241259258","url":null,"abstract":"Emerging from the need for mid-scale properties in Waikiki, the Hawaii-founded hotel brand, Outrigger was born. The Outrigger hotel company’s brand portfolio quickly grew alongside Hawaii’s tourism. As the company continued to grow, the need for brand differentiation within the company arose. Today, the company has three distinct segments in its portfolio defining its economically priced, premier, and long-stay accommodations. As the company continues to grow and strive to achieve its current mission of becoming “The Premier Beach Resort Brand in the World,” it may signal a time to reevaluate its product offerings, positioning, and branding strategy.","PeriodicalId":515966,"journal":{"name":"Journal of Hospitality & Tourism Cases","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141797088","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 : 2024-06-12DOI: 10.1177/21649987241259259
Riana L. Madison, B. Okumus
This case study examines how a destination can be marketed through a signature dish. In particular, this case study discusses how Visit Orlando selected its signature dish and how they use it to promote Orlando. Orlando’s signature dish “Orlando’s Honey Nougat Glace” created by Chef Catherine Delrieu of Mon Petit Cheri was decided to be a great way to display the fresh and unique ingredients found in the local area. This dish showcases local honey, which is a huge staple of Florida. Visit Orlando used this as an opportunity to encourage visitors to explore outside of the theme parks and taste the area’s delicious local cuisine. This study discusses why and how destination marketing organizations (DMOs) can utilize signature dishes to promote their destinations.
{"title":"Destination Marketing Through a Signature Dish: The Case of Orlando’s Signature Dish","authors":"Riana L. Madison, B. Okumus","doi":"10.1177/21649987241259259","DOIUrl":"https://doi.org/10.1177/21649987241259259","url":null,"abstract":"This case study examines how a destination can be marketed through a signature dish. In particular, this case study discusses how Visit Orlando selected its signature dish and how they use it to promote Orlando. Orlando’s signature dish “Orlando’s Honey Nougat Glace” created by Chef Catherine Delrieu of Mon Petit Cheri was decided to be a great way to display the fresh and unique ingredients found in the local area. This dish showcases local honey, which is a huge staple of Florida. Visit Orlando used this as an opportunity to encourage visitors to explore outside of the theme parks and taste the area’s delicious local cuisine. This study discusses why and how destination marketing organizations (DMOs) can utilize signature dishes to promote their destinations.","PeriodicalId":515966,"journal":{"name":"Journal of Hospitality & Tourism Cases","volume":"111 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141352262","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 : 2024-06-10DOI: 10.1177/21649987241259249
Lorraine L. Taylor
As the Sales Manager for Revelation Resort in Telluride, Colorado, Ben Sullivan noticed significant changes in the community and hospitality industry as tourists flocked to the area in 2021. Affordable housing had long been an issue, but real estate sales swelled from the Covid-19 pandemic and residents were being pushed out of the community. The subsequent labor shortage left businesses struggling to find employees and also maintain five-star service standards. Telluride started to exhibit symptoms of over tourism. As a long-time resident and leader in the hospitality industry, Sullivan was set to weigh in on possible solutions. The purpose of this study is to consider the personal and professional impacts of a tourism destination that is experiencing an imbalance within sustainable development principles.
{"title":"Overtourism in A Luxury Mountain Town: The Case of Telluride, Colorado","authors":"Lorraine L. Taylor","doi":"10.1177/21649987241259249","DOIUrl":"https://doi.org/10.1177/21649987241259249","url":null,"abstract":"As the Sales Manager for Revelation Resort in Telluride, Colorado, Ben Sullivan noticed significant changes in the community and hospitality industry as tourists flocked to the area in 2021. Affordable housing had long been an issue, but real estate sales swelled from the Covid-19 pandemic and residents were being pushed out of the community. The subsequent labor shortage left businesses struggling to find employees and also maintain five-star service standards. Telluride started to exhibit symptoms of over tourism. As a long-time resident and leader in the hospitality industry, Sullivan was set to weigh in on possible solutions. The purpose of this study is to consider the personal and professional impacts of a tourism destination that is experiencing an imbalance within sustainable development principles.","PeriodicalId":515966,"journal":{"name":"Journal of Hospitality & Tourism Cases","volume":"112 24","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141360958","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 : 2024-06-07DOI: 10.1177/21649987241259248
Riana L. Madison, B. Okumus
This case study discusses Visit Orlando’s Magical Dining Program® as part of its Corporate Social Responsibility (CSR) efforts. Through Visit Orlando’s Magical Dining initiative, local participating restaurants offer deals to customers and a certain amount of revenues is shared with selected charities. This case study presents a good example of how a destination marketing organization (DMO) can successfully involve local restaurants and customers to help certain charities. Specific discussions are provided on why and how DMOs can and should create such CSR initiatives and whether such initiatives can create some unexpected challenges for DMOs and participating organizations.
{"title":"Corporate Social Responsibility Efforts of Destination Marketing Organizations: The Case of Visit Orlando’s Magical Dining® Initiative","authors":"Riana L. Madison, B. Okumus","doi":"10.1177/21649987241259248","DOIUrl":"https://doi.org/10.1177/21649987241259248","url":null,"abstract":"This case study discusses Visit Orlando’s Magical Dining Program® as part of its Corporate Social Responsibility (CSR) efforts. Through Visit Orlando’s Magical Dining initiative, local participating restaurants offer deals to customers and a certain amount of revenues is shared with selected charities. This case study presents a good example of how a destination marketing organization (DMO) can successfully involve local restaurants and customers to help certain charities. Specific discussions are provided on why and how DMOs can and should create such CSR initiatives and whether such initiatives can create some unexpected challenges for DMOs and participating organizations.","PeriodicalId":515966,"journal":{"name":"Journal of Hospitality & Tourism Cases","volume":" 36","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141375400","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 : 2024-05-24DOI: 10.1177/21649987241241941
Tamara O’Neil, Lori A. Coakley
When a business is not performing well, the biggest challenge of the leader is to determine the root cause of the issues and address each issue to turn performance around. This case study focuses on the deterioration of a hotel once considered one of the “grandest hotels in New England,” and the efforts undertaken by its new general manager, Barbara Jones, to return the hotel to its earlier stature of grandeur, superior customer service, and financial performance. The case study requires students to understand the role trust, accountability and inclusive leadership play to heighten employee engagement, manage conflict, and improve overall organizational performance.
{"title":"The Grand Park Hotel: Using Accountability and Inclusive Leadership to Save a Failing Business","authors":"Tamara O’Neil, Lori A. Coakley","doi":"10.1177/21649987241241941","DOIUrl":"https://doi.org/10.1177/21649987241241941","url":null,"abstract":"When a business is not performing well, the biggest challenge of the leader is to determine the root cause of the issues and address each issue to turn performance around. This case study focuses on the deterioration of a hotel once considered one of the “grandest hotels in New England,” and the efforts undertaken by its new general manager, Barbara Jones, to return the hotel to its earlier stature of grandeur, superior customer service, and financial performance. The case study requires students to understand the role trust, accountability and inclusive leadership play to heighten employee engagement, manage conflict, and improve overall organizational performance.","PeriodicalId":515966,"journal":{"name":"Journal of Hospitality & Tourism Cases","volume":"56 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141102196","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 : 2024-05-22DOI: 10.1177/21649987241253948
Emily Zirbes
This case study follows an employee who after working for the Quad City Golden Hotel (QCG) for several years, ultimately handed in her resignation after complaining the demands of her new position were overwhelming and offered little to no support. Like many before her, the resignation was disregarded as a typical characteristic of the dynamic employment turnover in the hospitality industry. Through the use of a job design optimization tool (JDOT), this case study explores how a balanced job design can ensure employees are provided with the most efficient tools to complete their jobs effectively. This method of strategic design can, in turn, also lead to a reduction in turnover as employees begin to feel more supported in the workplace and equipped to do their jobs.
{"title":"Reducing Employee Turnover in the Hospitality Industry Through the Use of Job Design Optimization","authors":"Emily Zirbes","doi":"10.1177/21649987241253948","DOIUrl":"https://doi.org/10.1177/21649987241253948","url":null,"abstract":"This case study follows an employee who after working for the Quad City Golden Hotel (QCG) for several years, ultimately handed in her resignation after complaining the demands of her new position were overwhelming and offered little to no support. Like many before her, the resignation was disregarded as a typical characteristic of the dynamic employment turnover in the hospitality industry. Through the use of a job design optimization tool (JDOT), this case study explores how a balanced job design can ensure employees are provided with the most efficient tools to complete their jobs effectively. This method of strategic design can, in turn, also lead to a reduction in turnover as employees begin to feel more supported in the workplace and equipped to do their jobs.","PeriodicalId":515966,"journal":{"name":"Journal of Hospitality & Tourism Cases","volume":"10 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141112439","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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