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This paper aims to explore Chinese hoteliers' perspectives on co‐branding between hotels and products of other industries or sectors.

A survey with both structured and open‐ended questions was distributed to 300 Chinese hotel executive level hoteliers attending the 2009 International Forum on China Hotel Brand Development.

The results of the 72 surveys indicate benefits as well as drawbacks for both hotels and their potential co‐branding partners in the Chinese hospitality industry, the most important being the lack of brand awareness for both Chinese and Western brands.

The paper contributes to the existing literature by adding the Chinese hospitality industry context into the much studied Western industry context: the research is timely given the position and significance of the Chinese market in the world tourism arena.

Given the popularity of online video recipes, the purpose of this study was to explore the potential communication of food safety malpractices in YouTube video recipes.

Content analysis of purposively sampled, high-risk chicken salad video recipes (n = 38) using an observational checklist was undertaken. The checklist was based upon the requirements of the Partnership for Food Safety Education “Safe Recipe Style Guide”, which was annotated with visual and verbal communication of food safety practices being “best practice”, “inadequate” or “absent”.

None of the observed video recipes showed visual handwashing at the start of the recipe. Furthermore, there was a distinct lack of visual communication of handwashing during the video recipes.

The lack of visual and verbal food safety communications within video recipes indicates a failure to adequately inform consumers of risks and safeguarding practices.

Previous research has focussed on communication of food safety practices in broadcasted television cookery programmes and published recipe books; this research extends consumer foods safety research to include resources commonly used by consumers to obtain meal inspiration. To date, this is the first study that has utilised the “Safe recipe style guide” as a tool to assess inclusion of food safety messages.

This paper aims to review the latest management developments across the globe and pinpoint practical implications from cutting-edge research and case studies.

This briefing is prepared by an independent writer who adds their own impartial comments and places the articles in context.

Cooking is big business right now. Television cooking shows are highly popular and this in turn is generating interest in cooking as a pastime. As a result, many professional chefs are becoming celebrities, endorsing products and publishing books. Less obvious is their role as the leader of a team and the driving force behind the development of apprentice chefs. They set the pace and direction of learning in the kitchen and have an important role as a coach and facilitator.

The paper provides strategic insights and practical thinking that have influenced some of the world’s leading organizations.

The briefing saves busy executives and researchers hours of reading time by selecting only the very best, most pertinent information and presenting it in a condensed and easy-to-digest format.

The purpose of this paper is to examine the impact of user gender, celebrity gender, and celebrity-user gender congruity on celebrity personality-user personality (CP-UP) congruity, and consequently, brand purchase intention (BPI). Additionally, it delves into the mediating roles of CP-UP congruity and brand personality-celebrity personality (BP-CP) congruity.

A survey research entailing a sample of 709 adult consumers was used to test the framed hypotheses by means of a structural equation modelling.

The results indicate that while celebrity and user gender have a significant positive effect on CP-UP congruity, celebrity-user gender congruity has a negative effect. The study shows a partial mediation of CP-UP congruity in the relationship between gender congruity and BP-CP congruity. Furthermore, BP-CP congruity is shown to have a full mediation effect on the relationship between CP-UP congruity and BPI.

Consistency of the results of this study may be corroborated by employing other methods to estimate congruity scores. Also, the results of the present study may not be generalisable across different product classes with varied consumer involvement.

The findings have major implications for practitioners in understanding the significance of BP-CP congruity among celebrity-user-brand in the formation of purchasing intentions. The results of the study suggest a better CP-UP congruity when the gender of the celebrity is opposite to the gender of the user. This result questions the generalisability of the similarity theory that exhorts a prospect’s customary identification with a spokesperson of her/his own sex and further reinforces the selectivity hypothesis that indicates different information processing of males and females while they make judgements. Therefore, it might be a good idea for advertisers targeting female audiences to employ male celebrities in certain endorsements.

This is the first study that tests for the mediation effect of CP-UP congruity in the relationship between gender congruity and BP-CP congruity, and that of BP-CP congruity in the relationship between CP-UP congruity and BPI.

Gender, race, and class-based meanings inform longstanding divisions and status hierarchies within the culinary profession, such as those between public and private and amateur and professional cooking. Private and personal chefs’ work in homes disrupts these divisions and hierarchies. Given their precarious position, how do these chefs negotiate their standing within the profession?

This chapter draws on interviews with 41 private/personal chefs. Eight were primarily private household employees, while all others were primarily self-employed.

The chefs negotiated their status by making distinctions between themselves and commercial chefs, along with other private/personal chefs. The chefs both challenge and reinforce the dichotomies and criteria shaping status evaluations within the culinary profession. Similarly, they both contest and reinforce gender, race, and class hierarchies.

The chefs’ conceptual distinctions can potentially (re)produce or challenge material inequalities. Moreover, while the fields of private/personal cheffing create opportunities for more adults to cook for a living, the traditional status hierarchies remain largely the same. It is likely that as long as those hierarchies persist, the chefs’ conceptual distinctions will continue to challenge and reinforce them.

Research on private/personal chefs has been minimal, so this chapter fills this gap. It also adds to scholarship connecting workers’ status struggles and gender, race, and class inequalities. The case of private and personal chefs sheds new light on how gender, race, and class intersect to inform status evaluations within the culinary profession.

In view to the skills gap challenge in the chefs' occupation, the purpose of this study was to identify the required chefs' skills and competencies for successful careers in culinary arts management in the UK context.

A quantitative approach was employed with a survey questionnaire on competencies. Data were collected from different stakeholders with 407 valid responses presenting views on necessary competencies and skills to pursue a career in culinary arts.

This study suggests that professionals in commercial kitchens should demonstrate strong managerial and leadership skills, as well as operational and administrative. Professionalism and democratic management should be exhibited by chefs, who should further develop their emotional intelligence (EI) competency.

Organizations and academic institutions should provide such training to develop managerial and leadership skills that chefs need. Organizations should recruit based on these competencies model. Attention to diversity, equality and different cultures are important. Academic institutions should redesign their curriculum to address the industry's need on chefs' skills and competencies.

This is the first study to investigate chefs' competencies with empirical evidence from professionals, academics and students in the UK context. This study proposes a model with four sets of competencies, namely management, technical, strategic and operational.

The purpose of this paper is to explore intrinsic and extrinsic factors impacting the job satisfaction of casino hotel chefs, and whether chefs' background characteristics are associated with their overall and specific facets of job satisfaction.

A total of 152 surveys were analyzed using a randomly selected sample of 25 major casinos in Las Vegas, Nevada. The sample selection represented chefs working in various types of foodservice operations within the hotel segments.

Overall, the casino hotel chefs were satisfied with their jobs (M=3.9). Among intrinsic factors, the chefs were most satisfied with the “work itself” and least satisfied with “growth and recognition” they received. Among extrinsic factors, they were most satisfied with “supervision” and least satisfied with “company policy” pertaining to sick leave and paid vacation. Highest job satisfaction levels were found among chefs who worked in the fine dining kitchens and supervised between 21 and 30 employees.

Results reinforce the value of recognition at work and creation of specialized incentive programs. In order to be most effective, these programs should be tailored to chefs working in different kitchen types and with various levels of management and supervisory responsibilities.

Job satisfaction of casino hotel chefs has been minimally studied, yet they have significant roles in successful hotel operations. This study is unique in directing attention to the “back of the house leaders” – hotel chefs, in a top tier gaming and tourism city.

The purpose of this paper is to shed new light on the role of country of origin (COO) for the competitiveness of luxury restaurants. The main goal is to understand how an haute cuisine (HC) chef can develop a personal cooking style and language based on the exploitation of COO in such a highly institutionalized field.

A single case study methodology is applied based on the analysis of the Italian HC chef Niko Romito.

Findings of this paper highlight the existence of pervasive use of strategies based on the search, recombination and codification of procedure that take direct inspiration by national and regional traditional gastronomic resources and recipes.

Research implications refer to the interpretation of how a chef can work by formulating and developing competitive strategies through the recombination, reinterpretation and codification of local and typical gastronomic resources and cooking recipes.

The paper provides managerial insights into the relative effectiveness to use COO as a strategic resource for HC restaurants.

A model is presented and the three gears that form the COO chain of chef Romito are explained. This model will help academics and practitioners to better understand the ways need to be followed to improve firms’ competitiveness fostering COO.

The purpose of this study is threefold. First, human brands are conceptualized and the distinction between them and personal brands is established. Second, human-brand research is reviewed in light of a strategic brand management framework and gaps in the knowledge that may suggest new research pathways are identified. Third, the extent to which a brand management model designed for products could be applied to human brands is explored.

A systematic literature review was conducted in this study. The content analysis of the selected set of papers allowed the assessment of the state of this field of brand management and the identification of proposals for future research.

Substantial research exists on different aspects of human brands. However, these studies are fragmented in nature, thus highlighting the need for specific and complete human-brand management models.

A limitation of this literature review is that it is based on a sample of papers collected by one specific criterion; furthermore, the way the papers were classified may be challenged. However, this study provides a comprehensive picture of studies on human brands available today.

A parsimonious distinction and connectivity between human and personal brands suggest a branding-by-individual continuum. Additionally, to the best of the authors’ knowledge, this study is the first identifiable one that summarizes the growing literature on human brands, reveals important gaps in the knowledge and calls for the development of particular human-brand management models.

Climate change and global population growth are threatening the sustainability of hospitality food systems. Foodservice organizations are seeking an optimal solution for this problem. The United Nations Food and Agriculture Organization proposed edible insects as a solution, yet the “yuck” factor discourages consumers from actively endorsing this option. Thus, this study aims to find ways to increase consumer acceptance of edible insects.

A 2 (message framing: hedonic vs utilitarian) × 2 (celebrity endorsement: absence vs presence) × 2 (social support: low vs high) between-subjects factorial design experiment was conducted.

The significant three-way interaction effects show that when celebrity endorsement is absent, there is no difference in restaurant advocacy (RA) and experience satisfaction between utilitarian and hedonic message framing, regardless of low (vs high) social support. However, when celebrity endorsement is present and social support is not lacking, a hedonic (vs a utilitarian) message had more significant effects on dependent variables. Conversely, when celebrity-endorsed messages receive high social support, utilitarian (vs hedonic) messages had a more substantial effect on the outcome variables.

This study contributes to alternative protein and associated consumer psychology and hospitality marketing literature by introducing marketing strategies for edible insects. By demonstrating the three-way interaction effects of message framing, celebrity, endorsement and social support on RA and experience satisfaction, this study could demonstrate some boundary conditions to consider when applying celebrity endorsement strategies (e.g. message framing and social support). Also, by addressing the effects of social support, this study builds upon the lack of hospitality literature on online social support.