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The purpose of this paper is to show how tea relates to hospitality in both the home and commercial contexts. Tea, when taken out of the home situation, represents a service product with a resultant revenue stream that has the potential to be more than a “cuppa”.

This viewpoint reviews related literature and management strategies.

Identifies from a practitioner viewpoint the possibilities for using tea to increase profits within the hospitality business.

Argues that tea drinking is pivotal to a wide array of hospitality events and that its potential to generate revenue is often underestimated.

An original look at a very old service.

In conventional discourses on sustainability, the relationship between economics and ecology is central. A number of nations' economies benefited from responsible tourism following these conferences. By supporting local businesses and attractions, ‘green’ tourism helps communities achieve their natural and cultural objectives while also preserving their limited resources. In terms of sustainable travel, Kerala was an early leader. This study looks at RT initiatives in various stages, with an emphasis on green tourism's sustainable responsible travel practises. The green economic development bottom line method was used for this descriptive research. These results highlight the difficulties inherent with RT implementation. Our review of secondary data shows that the first rollout of RT was unsuccessful, but that subsequent stages showed great promise. In order to create sustainable tourism on a worldwide scale, the study also highlights the necessity for more research in other culturally distant places.

The development of artistic services is often unsuccessful because quality artistic services are characterized by offering new experiences to customers and pursuing excellence of the performing services in the details. To successfully facilitate developing artistic services, this study builds an ambidextrous service innovation and service effectiveness (ASISE) model that describes the processes and steps of art-oriented services development.

A case study was conducted on Relais & Châteaux (R&C) hotel membership in Taiwan to better understand the steps and activities that describe service innovation processes. Triangulation was performed by compiling secondary data (e.g. official R&C notebooks and documents relating to Volando) and conducting field investigations and semi-structured interviews (with managers, employees, customers, artists).

This study combined the ambidexterity perspective with the Plan-Do-Check-Action (PDCA) principle and expanded the application range of the model from improving the service process to addressing the overall service innovation process, and included the gradual construction of the eight steps of scanning, linking, designing, performing, assessing, feedback, improving and adjusting.

Hotels can use the ASISE model developed by this study to simultaneously create new artistic service activities and enhance the effectiveness of current artistic services.

Based on the ASISE model, which emphasizes an art-oriented and continuous cycle, this study thoroughly analyzed the obstacles of integrating art into hotel service processes, and successfully established a series of steps for developing art-oriented services.

The purpose of this paper was to develop a framework linking the concept of nostalgia and experiential consumption, articulating the transformation of a mundane activity to a special experience, using the context of the small business and afternoon tea.

The methodology is based on a grounded theory approach and draws on multiple methods of data collection including participant observation, in-depth interviews with afternoon tea room managers, researcher introspection and consumer interviews.

By employing nostalgia cues through product, ritual and aesthetics, an idealised home can be constructed emphasising belonging and sharing. The small business owner can be effective in transforming an ordinary activity to an experiential event. Contemporary tea rooms do not replicate tradition; they use it as a cultural resource to construct something novel.

This paper demonstrates how the careful configuration of the retail space can be a key success factor, not only for marketers in large flagship brand stores, but also for smaller, independent and local businesses. The essential interplay between product, ritual and aesthetics creates positive moods of belonging and sharing and may increase satisfaction.

Understanding the emotional value of everyday experiences is a point of differentiation in a crowded marketplace and may directly influence consumer loyalty. Staging experiences is a key competitive strategy.

This paper is one of the few to empirically assess links between the nostalgia paradigm and experiential consumption. Existing research has emphasised large retail spaces; in contrast, the authors demonstrate how consumer experiences can be staged in smaller, independent and local businesses.

A survey of 12 residential homes assessed the nutritional balance of the meals selected and consumed by the elderly residents. With the increasing age of the population and the demand for professional care there is an increasing pressure on the professional caterer and carer to meet the nutritional needs of those in their care. However the ongoing concern over the safety of various foods and the requirement for residential homes to remain within budget can have an impact on the food offered to and consumed by the elderly person. The results show a general satisfaction by the consumer with the food supplied but the research indicates that the meals are not generally nutritionally balanced. The overall concern of the providers is to remain within budget and any nutritional balance of meals is obtained more by accident than as a planned policy. If this is an indication of the situation in Northern Ireland there is the possibility that throughout the United Kingdom there may be similar widespread imbalance in the nutritional provision to the older members of the population.

Culture has become accepted as an important and constitutive element in the domain of business management. A great deal of research has been undertaken on the nature and effect of corporate culture and a limited amount of research has examined the conflict between corporate and national culture. However, the concept of an industry culture as a third element in this scenario and the notion of ethnocentrism has only recently been introducted into the business sphere. The expanding body of knowledge on the impact of culture and ethnocentrism on business has led to improvements in organisational structure, labour relations, customer relations, productivity and profitability. The concept of hospitality is particularly culture bound but the hypothesis that the hotel industry (as a central component of the hospitality industry) and the provision of alcoholic drinks, as a strong industry culture has never been tested. Nor has it been questioned whether this industry culture can conflict with the worldview and accepted norms of communities around the world that have a different culture setting. It is the purpose of this paper to give an analysis of culture and ethnocentrism applied to the provision of alcoholic beverages within the hotel industry in Durban, South Africa. The main sources of data for the paper are objective observation of the position and posture of the four and five star hotels in the Durban Metropolitan Region and structured interviews conducted with the General Managers of these establishments.

Human beings spend about a third of their day working, so it is very important that they are integrated into a good community work environment. When the setting is teleworking in a family and housing context, it is important to keep a good environment and also a good physical, psychological and ergonomic aspects to attain job performance. The purpose of this paper is to characterize teleworking carried out in Portuguese communities in the context of the state of emergency caused by the COVID-19 pandemic.

A survey questionnaire was used, which analyzed general information about teleworking and the individual’s adaptation process and the difficulties they faced during the teleworking period. The sample consists of 359 individuals aged 18 years or over, who were teleworking in their homes and in a family environment.

The results show that adapting to teleworking was easy or very easy and that it happened very quickly. The main difficulties encountered by the individuals were the lack of professional interaction/communication with coworkers, the lack of resources related to support infrastructures, such as the internet or a printer, and the reconciliation of teleworking with family life/household chores/dedication to children and time/schedule management.

This study hopes to contribute to the increase of the scientific knowledge in the teleworking field and to allow companies to rethink the teleworking strategies to optimize resources and costs and to improve the organization’s productivity without harming the quality of life and well-being of their workers.

The purpose of this study, a case study, is to present the uniqueness of the only UNESCO-awarded tea consumption tradition worldwide and its implications on the tourism industry by analyzing and weighting initializing effects of tea on the regional economy, as well tea tourism-related cultural and social rootings.

Between 20 July 2020 and 20 August 2020, qualitative interviews have been conducted with regional experts, as well as relevant statistics have been evaluated, cultural and social effects have been analysed and weighted, following two main research questions: can “Tea”, along with its history and tradition, be used effectively for initializing tourism and destination brand management? What kind of instruments are useful for reinforcing authentic tea-oriented destination marketing? In addition, the European Tea Speciality Association (ESTA) supported this research project also with another qualitative interview. Furthermore, two workshops of the Working Group on International Tea Tourism have been used to discuss and reflect the impacts of tea museums and tea consuming traditions as well as the European Tea Research Circle (ETRC).

Tea and its culture is a strong motive for initializing tourism, as it is linked to cosy ceremonies and social gathering. The brand awareness of the destination “East Frisia” as the “tea destination” of Germany is powerful, and the “East Frisian Tea Ceremony” became a regional social anchor and element of loyalty for tourists and citizens. It is useful and profitable to develop more tea-related authentic evens and products to use this UNESCO award and the positive image of tea ceremonies to strengthen the regional economy.

As the UNESCO award was awarded in 2016, any impacts could only be evaluated for a short period of time.

The specific tea culture in East Frisia has the potential for establishing this region as the most unique region for Tea Tourism in Central Europe. This should be evaluated and developed within additional measurements and programmes. The aim should be a plan for additional mapping and tea-related events and attractions to use this unique heritage for developing sustainable tourism and strengthening the regional hospitality infrastructure.

The East Frisian tea culture is empowering people and functions as a harmonic link among the inhabitants of a structurally underdeveloped region. Thus, this habit is a key factor for the stability and pride of the inhabitants, involving citizens and keeping traditions alive.

The combination of a cultural heritage award and a habit for celebrating the consumption of a hot beverage is unique worldwide. Therefore, this analysis is a valuable support for the transfer of applicable knowledge from academia to the industry as well as the first research project about the link between tea consuming heritage and tourism in Europe.

In quest of exploring the issues, challenges and opportunities prevailing in the tea tourism industry, this study aims to present a comprehensive morphological analysis (MA). More specifically, it identifies critical dimensions that bear significance for the sustainable growth of tea tourism.

The present study adopted a triangulation method of research involving an ethnographic study (ES) followed by a series of focus group sessions carried out from the prominent tea-producing districts in India. This study accords equal importance to both the demand and supply perspectives of tea tourism and its stakeholders.

Critical dimensions such as improper planning and marketing efforts, limited collaboration among stakeholders, the involvement of local people, socio-economic inequality and consumer’s attitude towards tea tourism were identified as major issues and challenges.

The present research limits its scope to the geographical boundary within India keeping cross-boundary research for future study. This study will aid future researchers and scholars in expanding the domain of tea tourism.

The present study bears significance to the policymakers, governing bodies, marketers, tour operators in embracing a socio-economic perspective while undertaking a suitable strategy towards marketing of tea tourism and ensuring its sustainable development.

This study makes a novel attempt in blending the ES, focus group sessions and MA, together in a single research initiative, making it a single point reference in tea tourism literature.