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The purpose of this study was utilize the experience economy to assess the value of the network hospitality experience for the guest and to develop a better understanding of network hospitality as a unique alternative to traditional lodging.

This study used a mixed-methods approach, relying on content analysis and interpretive phenomenological analysis to answer the research questions. Guest reviews of hosts for a lodging-specific network hospitality website were used as the data source for this study.

The educational dimension of the experience economy was most represented during network hospitality experiences. Additionally, the factors that create value for network hospitality users include verbal communication, a sense of feeling at home, engagement in entertainment, food and beverage and the functional experience while the spirit of network hospitality, reciprocity and desire for continuation through future intention can have a great impact on the travel and tourism industry.

This research adds value to the current literature by providing a better understanding of the experience economy at work in network hospitality, primarily education and esthetics. Additionally a better understanding of what factors of the network hospitality experience create value for guests is developed. This work focuses on a fast-growing substitute for traditional lodging and therefore needs to be better understood.

The purpose of this paper is twofold: first, to formulate an exhaustive list of the issues, gaps, and barriers at each level of the agri-food value chain in North Carolina (NC), and second, to identify the issues of greatest importance to its members.

This research employed the Delphi technique in two stages of input. The first round of input was designed to create a comprehensive list of issues for each of nine “stages” of the agri-food value chain. In round two, the issues were prioritized.

The top ten responses of each stage were aggregated into themes that represent the most critical issues identified by respondents: connectedness within the value chain, access to markets and marketing, affordability/availability of food and food distribution, farm profitability, societal awareness, and education about healthy, local food, and supporting institutions.

The findings could be used by practitioners to inspire innovation in food-related products, programs, processes, organization, and marketing. The findings can help farmers, institutions, food distributors, policy makers, and other members of the agri-food value chain to make decisions about food distribution and access in NC and in other states facing similar issues and circumstances. The findings of this research also have further reaching implications, such as the connectivity of members along the agri-food value chain, the impact of a strong agri-food value chain on agritourism and the potential value of state marketing initiatives.

The purpose of this research was to begin to answer the question “Can a person as an employee, an individual or a leader be pre‐disposed to deliver service?”.

To answer this question the research began exploring service from the provider's perspective to better understand how it is understood and how the need to serve is developed. This study used an interpretive phenomenological approach and collected data through semi‐structured interviews. Purposeful sampling produced hospitality management operators as participants. The focus of the interviews was their understanding of service, and how one develops a need to serve others. An editing style of data analysis was conducted.

Findings included an understanding of how hospitality operators view service, including necessary external and internal attributes. Additionally, a basic understanding of how the need to serve develops in service providers was garnered from the data collected.

Specific implications for service practitioners included training and selection. Selection based on these findings likely produces employees that are a better fit for service provision, resulting in more satisfied employees and guests. Training employees in these key areas is also likely to produce employees that deliver service effectively and are contributing members to the organization.

This research is valuable to service practitioners as it identifies key attributes necessary of service providers that can aid in selection and training. Additionally, this research provides value to other researchers as it notes a spectrum approach to understanding how the need to serve develops.