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1 – 10 of 262
Open Access
Article
Publication date: 24 January 2023

Javier de Esteban Curiel, Arta Antonovica and Beatriz Rodríguez Herráez

Catering services play important role in the Spanish economy, accounting for 6.2% of GDP in 2021. To overcome the adverse economic impacts of COVID-19, catering services are…

1209

Abstract

Purpose

Catering services play important role in the Spanish economy, accounting for 6.2% of GDP in 2021. To overcome the adverse economic impacts of COVID-19, catering services are considered one of the drivers to stimulate economic growth. Hence, the main aim of this paper is to analyse the sociodemographic profile of the family's main breadwinner who allocates most of his expenditure budget on different catering services before and during the pandemic caused by the COVID-19 in Spain.

Design/methodology/approach

The official Family Budget Survey in Spain was used. This offers information on expenditure by families in 2019 and 2020. CHAID multivariate analysis was employed. This has proved a valuable tool in predicting expenditure, as well as determining the cause–effect relationship of this expenditure.

Findings

Findings establish the main breadwinner's expenditure on catering services based on predictors such as “year” affected by the pandemic; “type of employment contract”; “gender”; and “age”. A gender “pub-gap” in consumption in bars and cafes has been revealed, and families with a male breadwinner, on a permanent contract, between the age of 40 and 60 spent the most on catering services.

Originality/value

This research presents a new interdisciplinary approach to family breadwinners as a company whose spend on catering is shaping the economic recovery and leading to new answers for hospitality management. Identified factors can lead to improved decision-making and contextualisation of economic models for food service providers in a post-pandemic future.

Details

British Food Journal, vol. 125 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 14 January 2021

Jun Wen

The purpose of this paper is to interview Mr. Jingbang Zhang, EVP of Yagao Meihua Hotel Management Co., Ltd & CEO of Madison Brand based in Shanghai, China, regarding the impact…

1497

Abstract

Purpose

The purpose of this paper is to interview Mr. Jingbang Zhang, EVP of Yagao Meihua Hotel Management Co., Ltd & CEO of Madison Brand based in Shanghai, China, regarding the impact of COVID-19 on China’s hotel industry and potential post-COVID-19 trends.

Design/methodology/approach

Interview with hotel group CEO and industry leader in China.

Findings

Several effects of COVID-19 and potential trends are discussed from a hotel CEO’s perspective.

Originality/value

Tourism and hospitality stakeholders will acquire a better understanding of the impacts of COVID-19 on China’s hotel industry and possible post-COVID-19 adjustments

Details

International Hospitality Review, vol. 36 no. 1
Type: Research Article
ISSN: 2516-8142

Keywords

Open Access
Article
Publication date: 14 March 2016

Jeroen Oskam and Albert Boswijk

Although networked hospitality businesses as Airbnb are a recent phenomenon, a rapid growth has made them a serious competitor for the hospitality industry with important…

128244

Abstract

Purpose

Although networked hospitality businesses as Airbnb are a recent phenomenon, a rapid growth has made them a serious competitor for the hospitality industry with important consequences for tourism and for tourist destinations. The purpose of this paper is to analyse the nature of the phenomenon, its potential further development in the next five years and the impact this developments will have on tourism, on hotels and on city destinations.

Design/methodology/approach

A literature study, combined with scenario workshops and a Delphi panel, were used to map current trends and uncertainties. With this input, future scenarios were elaborated using the Global Business Network (“scenario cross”) method.

Findings

Network platforms as Airbnb are often classified under something called the “Sharing Economy”, a denomination that obscures their true nature. Airbnb is a challenging innovation to which traditional hospitality will have to respond. Its impact has at the same time led to a call for regulatory policies. The definition of these policies and the evolution of tourism are variables that determine future scenarios. Attempts to ban the phenomenon mean a disincentive to innovation and protect oligopolistic markets; more receptive policies may have the desired results if tourism grows moderately but in booming destinations they may lead to a harmful commercialization.

Originality/value

Until now, Airbnb has been described in conceptual studies about the so-called “Sharing economy”, or more recently in empirical studies about isolated effects of holiday rentals. This paper contextualizes the evolution of networked hospitality and seeks to synthesize the sum of its impacts, thus enabling businesses and local governments to define positions and strategies.

Details

Journal of Tourism Futures, vol. 2 no. 1
Type: Research Article
ISSN: 2055-5911

Keywords

Open Access
Article
Publication date: 3 April 2017

Brendan Richard

The purpose of this paper is to better understand the future of hotel chains by exploring the evolving expectations of guests, potential innovations, emerging opportunities, and…

36729

Abstract

Purpose

The purpose of this paper is to better understand the future of hotel chains by exploring the evolving expectations of guests, potential innovations, emerging opportunities, and likely future scenarios.

Design/methodology/approach

A literature review consisting of current events, industry reports, and recent trends is utilized to summarize and categorize the challenges and opportunities facing hotel chains.

Findings

The future of hotel chains will be driven by the convergence of an increasingly competitive landscape, along with a diverse evolving customer base seeking out unique and individualized experiences. In order to survive in the future hotel chains will have to: listen to and learn from guests incorporating big data insights, go beyond segments to provide personalized services, continuously develop the brand through signature experiences, utilize collaboration and open innovation to maintain an edge in technology and service, and through total revenue management generate ancillary revenues and maximize guest spend.

Originality/value

This paper provides a comprehensive set of recommendations to hotel chains highlighting opportunities related to: financing, revenue generation, personalization, and co-creation.

Details

Journal of Tourism Futures, vol. 3 no. 1
Type: Research Article
ISSN: 2055-5911

Keywords

Open Access
Article
Publication date: 20 August 2021

Vera Amicarelli, Alina-Cerasela Aluculesei, Giovanni Lagioia, Rodica Pamfilie and Christian Bux

The hospitality industry is responsible for significant amounts of waste, more than one-third of which is food waste. Through the comparison between an Italian and a Romanian hotel

21202

Abstract

Purpose

The hospitality industry is responsible for significant amounts of waste, more than one-third of which is food waste. Through the comparison between an Italian and a Romanian hotel, this paper aims to provide a better understanding of food waste management trends in the hotel industry as well as to highlight hotel kitchens and hotel food services weaknesses and opportunities to minimize food waste.

Design/methodology/approach

In-depth interviews, personal communication and observations were conducted to investigate food service planning, food procurement and food waste management, as well as to better comprehend current individuals’ understanding and attitudes, infrastructures, legislative culture and opportunities either from the managerial and the employees’ perspective. Data were analyzed according to a content analysis approach.

Findings

Three critical hot spots emerged from the analysis: prediction and check of guests’ attendance, communication and transparency with local suppliers and among departments within the unit and purchasing frequency and perishable food provisioning. The accurate forecasting of the number of guests and their nationality is fundamental in avoiding food waste at food service, as well as implementing transparency and communication with local suppliers.

Originality/value

Although academia and authorities have recognized the crucial importance of food waste management, food waste research in the hotel industry remains under-researched. The present exploratory research contributes to the scarce empirical studies about hotels’ food waste, giving theoretical and managerial recommendations for supporting further studies, highlighting the need for formal deals between hotels and local suppliers (food procurement), as well as the importance of food-networks that holds together companies, retailers and charities (food donation).

Details

International Journal of Culture, Tourism and Hospitality Research, vol. 16 no. 1
Type: Research Article
ISSN: 1750-6182

Keywords

Open Access
Article
Publication date: 31 July 2018

Blanca Garcia Henche

The theoretical framework of this study focuses on the trends towards experiential tourism and new communication channels in the tourist sector. The specific areas of action that…

11240

Abstract

Purpose

The theoretical framework of this study focuses on the trends towards experiential tourism and new communication channels in the tourist sector. The specific areas of action that are covered in this research work focus on: a definition of experiential tourism, an analysis of markets as a resource of experiential tourism and communication strategies and the use of social media by the markets of Madrid to interact with the new experiential consumer.

Design/methodology/approach

This paper is arranged as follows: first, a review of the documents on new tourist sector trends towards the demand of experiential tourism, on marketing 2.0 and on social media has been carried out; second, communication strategies of the food markets seen as tourist resources are described herein, including results of the research in the use of social media; and finally, conclusions of the study are developed.

Findings

According to the conceptual approach and after reviewing the documents cited in this paper, it is possible to conclude that food markets are tourist resources that shall be exploited as “experiential providers” for a market niche that is increasingly demanding and expects to have a “tourist experience”. The present paper contributes to the literature on experiential tourism, including new communication strategies as a tool to contact experiential tourists. Accordingly, an analysis is carried out of a specific product/resource, such as the food markets of Madrid as resources or experiential leisure centers, and a study on product strategies (offer of experiences) and communication strategies on their experiential tourism offer fundamentally based on social media and websites.

Research limitations/implications

Although this work represents an in-depth study of the food markets analyzed, the research could be extended to other markets or to other cities that are also working with markets as experiential tourism resources, though not in a structured design as in Madrid.

Practical implications

This work is different from previous studies for several reasons. In the first place, food markets are integrated as elements for the study of experiential tourism as tourist resources, and second, commercial interaction and other types of productive activities in urban centers are considered. In particular, social relations and collaboration between small retailers in markets, their managers and the institutions responsible for tourism management in the city of Madrid are barely analyzed in the literature. This includes the collaboration between public (Madrid City Council), cultural and business institutions (Madrid Fusión and Gastrofestival), hospitality and other businesses (established in the food markets) to promote cultural experiences and historic tourism.

Social implications

The performed study has several implications for employers and policymakers. As historical, cultural and experiential tourism are growing trends throughout the world, new tourist consumer profiles must be analyzed. There are new groups of tourists looking for unique experiences and “local” activities, eager to visit renovated urban historical centers with a developed experiential leisure offer. This tourist activity facilitates the rebirth of the traditional food markets and promotes the creation of jobs and new opportunities for traditional businesses as shown in the present case study focused on the markets of Madrid.

Originality/value

The present paper contributes to the literature on experiential tourism, including new communication strategies as a tool to contact experiential tourists. Accordingly, an analysis is carried out of a specific product/resource, such as the food markets of Madrid as resources or experiential leisure centers, and a study on product strategies (offer of experiences) and communication strategies on their experiential tourism offer fundamentally based on social media and websites. The role played by food markets in the creation of an experiential tourism offer in Madrid and the communication strategies generated by them is described in this research. This study not only sheds light on the changes undergone by the tourist demand, specifically urban tourism but also it helps understand some of the strategies that big tourist cities are implementing in historic centers to reduce the risks of mass tourism.

Details

Journal of Tourism Analysis: Revista de Análisis Turístico, vol. 25 no. 1
Type: Research Article
ISSN: 2254-0644

Keywords

Open Access
Article
Publication date: 14 September 2022

Cheetra Bhajan, Hudaa Neetoo, Shane Hardowar, Navindra Boodia, Marie Françoise Driver, Mahindra Chooneea, Brinda Ramasawmy, Dayawatee Goburdhun and Arvind Ruggoo

This study aims to shed light on the phenomenon of food waste generation by the food and beverage sector of hotels of Mauritius as well as examine the current status of food waste…

5363

Abstract

Purpose

This study aims to shed light on the phenomenon of food waste generation by the food and beverage sector of hotels of Mauritius as well as examine the current status of food waste management.

Details

Tourism Critiques: Practice and Theory, vol. 3 no. 2
Type: Research Article
ISSN: 2633-1225

Keywords

Open Access
Article
Publication date: 14 March 2016

Gamze Özogul and Günseli Güçlütürk Baran

The purpose of this paper is to contribute to the comprehension of the importance of “Accessible Tourism” for the specialized travel agencies by proposing suggestions and key…

11863

Abstract

Purpose

The purpose of this paper is to contribute to the comprehension of the importance of “Accessible Tourism” for the specialized travel agencies by proposing suggestions and key factors to improve the supply of accessible tourism offers.

Design/methodology/approach

The paper adopts specialized travel agencies on the accessible tourism perspective of disabled tourist flows. Also, this paper describes the circumstances, social, politic, economic consequences and key decisions that thereby Turkey would be recognized, preferring, establishing on the intention of purchased and suggested positive word of mouth among people.

Findings

According to European Commission (EU) (2013) more than half of the individuals with disabilities in the EU made approximately 170 million day trips and a similar number of overnight trips within the EU during the 12 months between mid-2012 and mid-2013. Despite the developments in tourism, lack of product/service appropriate to the travel rights of the individuals with accessibility needs is one of the obstacles should be overcome. Accessible tourism is one of the keys for the survival of the specialized travel agencies in the future. Providing appropriate product/service by targeting the individuals with accessibility needs together with a correct approach and strategy, the specialized travel agencies will be able to have a competitive advantage and continue their activities. Also this market segment will create having sustainable activity and a golden opportunity for the specialized travel agencies in the future.

Originality/value

Little research has been done on accessible tourism, future development and on the impact that disabled tourists have on tourism. The paper presents suggestions on what the specialized travel agencies should do with regards to making Turkey be preferred in the future by the individuals having accessibility needs.

Details

Journal of Tourism Futures, vol. 2 no. 1
Type: Research Article
ISSN: 2055-5911

Keywords

Open Access
Article
Publication date: 22 July 2022

Alexander Preko and Hod Anyigba

The aim of this study was to conduct a comprehensive investigation into declining and emerging occupations and job titles and to develop a national career progression pathway for…

5516

Abstract

Purpose

The aim of this study was to conduct a comprehensive investigation into declining and emerging occupations and job titles and to develop a national career progression pathway for the tourism and hospitality (T&H) sector.

Design/methodology/approach

Anchored on the Social Cognitive Career Theory, this study used face to face in-depth interviews of 33 industry stakeholders: policymakers, trade association, training providers and beneficiaries (T&H).

Findings

The finding reveals that only the “watchman” occupation was identified as the declining job while majority of the emerging jobs were more related to information technology and environmental occupations (website designers, digital marketers, data analysts, hygienists, and safety and hazard experts).

Practical implications

The findings provide a valuable signal for the growing number of jobs in security services, hygiene and information technology-oriented occupations, which the Ministry of Tourism, Arts and Culture including practitioners including HR directors and general managers should respond timely to and to these growing needs in order to remain competitive in the sector.

Originality/value

This is the first study in context that responded to a call by industry players to fill in a practical knowledge gap in examining declining and emerging jobs and job titles in the T&H sector. The study provides vocational insights into mapping the entry level requirements for the jobs allied with occupations in the national technical and vocational educational training qualifications framework of Ghana at the national level.

Details

International Hospitality Review, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 2516-8142

Keywords

Open Access
Article
Publication date: 21 September 2022

Jing Bill Xu, Pimtong Tavitiyaman, Xinyan Zhang and Mingfang Zhu

This paper aims to explore students’ work-integrated learning experience. Particularly, students’ application of knowledge and improvement of multiple skills in work-integrated…

2100

Abstract

Purpose

This paper aims to explore students’ work-integrated learning experience. Particularly, students’ application of knowledge and improvement of multiple skills in work-integrated learning, their influence on positive industry image change due to the COVID-19 pandemic, and students’ desired career prospect were explored.

Design/methodology/approach

A questionnaire survey with valid responses from 168 undergraduate students in hospitality and tourism management was conducted in four colleges/universities in Guangdong, China in 2021. PLS-SEM method was used to analyze the data.

Findings

It was found that students’ multiple skills had improved through application of knowledge in work-integrated learning. Skill improvement helped form positive industry image change and shape future career prospect. However, such positive industry image change did not impact students’ career prospect directly.

Originality/value

Today, work-integrated learning has become one of the most valuable opportunities for students in hospitality and tourism management to gain industry experience. However, recent literature has largely examined the negative impacts of COVID-19, whereas few studies have examined the positive aspects of work-integrated learning.

Details

Public Administration and Policy, vol. 25 no. 3
Type: Research Article
ISSN: 1727-2645

Keywords

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