Corporate social responsibility and work–life balance provisions for employee quality of life in hospitality and tourism settings

Abstract

Purpose

This study aims to outline the rationale for the theme issue question and introduces articles written by MBA students at Les Roches Global Hospitality Education, Switzerland. The issue provides best practice examples of corporate social responsibility in hospitality settings and explores the outcomes and implications for employee quality of life.

Design/methodology/approach

This study provides a descriptive review of the theme issue approach and the ways in which industry case study examples have been integrated with a review of literature to analyse the ways in which corporate social responsibility initiatives are increasingly focusing on work–life balance and quality of life considerations.

Findings

During their analysis and case study research, the MBA group found that the provision for quality of life outcomes has been enhanced in recent years by hospitality and tourism firms, and that since the onset of the pandemic, momentum has been building. Yet, a bigger and more complex question relates to work–life balance – a critical component of quality of life outcomes – and whether it is transferable to society as a whole.

Originality/value

The aim of this theme issue is to explore the linkages between work–life balance, corporate social responsibility and the concept of circular economic thinking and how this impacts on quality of life. The authors argue that by better understanding these relationships, it is possible to contribute to the longer-term goal of sustainability and sustainable development. In part, this is because work life provisions are not only applicable at the micro level (firms) but also at the macro level (society), the latter through enhanced focus on circular economic thinking and practice.

Citation

Diamantis, D. and Puhr, R. (2022), "Corporate social responsibility and work–life balance provisions for employee quality of life in hospitality and tourism settings", Worldwide Hospitality and Tourism Themes, Vol. 14 No. 3, pp. 207-209. https://doi.org/10.1108/WHATT-02-2022-0026