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This study aims to provide important insights in advancing the hospitality workforce by exploring the dimensions of calling. By identifying significant calling dimensions among hospitality employees, the study is guided by work as calling theory by also examining the mediating role of employees’ professional identity on intention to leave the industry.

This study used an exploratory mixed-methods approach. Study 1 included an online qualitative survey to explore the significant dimensions of calling among hospitality employees. Study 2 measured the significance of hospitality calling dimensions on intention to leave the industry, mediated by professional identity.

Study 1 identified transcendent summons, passion and purposeful life as significant dimensions of hospitality calling. Study 2 examined calling as a second-order construct with the aforementioned dimensions and proposed calling increases professional identity and decreases intention to leave the industry. However, professional identity did not significantly influence the intention to leave the industry.

This study brings value to the calling literature by exploring the calling dimensions unique to the hospitality workforce. Findings also highlight that subjective professional identity alone cannot lower employees’ intention to leave the industry. Organizational and industry support focusing on transcendent summons, passion and purposeful life are recommended.

The purpose of this paper is to identify and map competencies required by frontline employees to enhance guest experience in the hospitality industry, in the context of an emerging experience economy.

Secondary research through extensive review of relevant literature in the area of experience economy and hospitality management.

This study proposes a new construct of “Hospitality Intelligence” (HI) encompassing mainly Emotional Intelligence (comprising Interpersonal Intelligence and Intrapersonal Intelligence), Cultural Intelligence and Hospitality Experiential Intelligence dimensions.

Practitioners and HR professionals in the field of hospitality would find the Hospitality Intelligence construct useful in recruiting and training frontline employees, while educationists could use the findings of this study in designing curricula and pedagogical interventions for developing the right skill set for the hospitality industry.

This study proposes a competencies framework and develops a construct of Hospitality Intelligence required by frontline employees in the hospitality industry to elevate guest experience from a simple interaction to a memorable experience.

Wine choices are not always fully understood by academic researchers or the industry. This paper aims to outline and test a theoretical model proposing that wine consumption may be dependent on differences in consumer expertise, the hospitality situation, characteristics of the wine itself and an interaction of these variables.

Three empirical studies (total sample size = 356) tested these theoretical propositions. Consumers with varying levels of wine knowledge were presented with experimental vignettes showing videos of wine opening and pouring and were asked to pair wines with hospitality situations.

Study 1 found that consumers with low product knowledge were more sensitive to hospitality situations and extrinsic product attributes (closures) than were the experts. Study 2 found that wine hospitality situations fall into three predicted categories, namely, food, friends and formality, although contrary to prediction, the presence of food was the weakest predictors. Study 3 demonstrated the robustness of the three-dimensional structure of wine hospitality situations.

These studies provided important practical information because targeting various market segments requires the industry to know what product attributes are favored by different groups of consumers different situations.

Previous researchers have discussed the difficulty of measuring consumption situations. By limiting these studies to wine consumption within hospitality situations, the authors learned much about how consumers’ characteristics, product attributes and the situations interact to influence not only product assessments but also choices.

The purpose of this paper is to investigate the extent to which workplace spirituality (WPS) is related to hospitality supervisors’ organizational commitment (OC) and intention to quit (ITQ), examined through the lens of self-determination theory (SDT).

Based on survey data collected from 190 supervisors employed by a large US hospitality organization, the relationships were examined using confirmatory factor analysis, second-order factor analysis and structural equation modeling.

The results of this study suggest that three dimensions of WPS (i.e. meaning and purpose in their work, sense of community and alignment with organizational values) are positively related to OC and negatively related to ITQ. Moreover, these supervisors’ OC fully mediates the negative relationship of WPS to ITQ.

This study tests the validity and reliability of three WPS dimensions in the hospitality environment. It also provides a theoretical perspective through SDT for explaining how WPS impacts employee work attitudes, which can be used to guide future studies.

Hospitality organizations can benefit from the insights of this research into how WPS can increase the commitment and retention of supervisors, who in turn positively impact front-line workers and customer service quality delivery.

This study provides additional implications for SDT and offers new insights into the emerging field of WPS scholarship. While other studies have tested relationships related to involving these WPS variables, a scarcity of research has been offered in hospitality or with a theory-based explanation of these relationships.

This study aims to propose a new procedure called innovation radar in hospitality (IRH), which was specifically designed to measure the innovations in hotels.

Based on a systematic review, a structured questionnaire was developed with 31 questions. The questions covered 12 dimensions related to hospitality: offer, platform, solutions, customer, customer experience, value capture, processes, organization, supply chain, presence, network and brand. The developed IRH instrument allowed to identify five ordered stages of innovation in the hospitality industry: basic operational, advanced operational, basic innovator, intermediate innovator and advanced innovator. The IRH was tested in real environment in Brazilian Hotels.

The procedure proved to be stable and able to rank hotels by innovation. The IRH allocated hotels consistently into one of the five stages. By analyzing each survey hotel individually, the procedure showed no discrepancies between the individual rates and the allocated stage by IRH.

The IRH can be an automated and structured instrument to measure innovation by consumers, platforms, agencies, research studies and governments.

To the best of authors’ knowledge, this is the first structured and quantitative procedure to measure innovation in hotels. The radar was able to detect specific actions aimed at innovation that serve as a good prediction mechanism for innovation in the hospitality sector. In this context, the radar emerges as an important tool for innovation metrics in the tourism sector, offering analysis mechanisms and a way to evaluate and monitor companies.

本论文旨在提出一种新流程, 名为酒店服务创新雷达（IRH）, 其设计用来评估酒店的创新服务

本论文通过系统文献综述的方法, 设计结构性问卷, 此问卷有31个问题, 其问题涉及酒店服务的12个维度：产品、平台、解决方案、顾客、顾客体验、价值获得、流程、组织、供应链、存在、网络、和品牌。本论文开发的IRH量表可以用来确认酒店服务业中五个创业阶段：基础运营、升级运营、基础创新者、中级创新者、和高级创新者。IRH在多个巴西酒店中得到了真实的测评

IRH流程证明其是稳定的且能够评定酒店的创新级别。IRH流程将酒店体系地分在五个阶段。通过分析每个酒店, IRH流程显示酒店价格与IRH创新阶段之间并无偏差联系。

IRH流程是自动结构性的量表, 用来衡量创新, 其中参考了消费者、平台、组织、研究人员、和政府等多重方面。

本论文是首个科研项目, 提出这个结构性定量的流程, 以评估酒店的创新。IRH流程能够检测每个创新项目, 以作为酒店业中的创新预测指标。旅游业中IRH也可以作为很好的创新机制, 提供分析机制和评估监督公司。

This study aims to identify the underlying dimensions of hospitality organizational climate and then measure the influence of it on employee turnover tendency.

Data were obtained from 504 employees across 18 upscale hotels in India. Factor analysis was adopted to identify the organizational climate dimensions and its influence on turnover tendency was measured by SEM. One-way ANOVA tested the hypothesis related to the perceived differences among the employees regarding turnover intention.

Result supports the hypothesized relationship between the constructs that the identified organizational climate structure have strong inverse relationship with employee turnover tendency and its dimension “leaders facilitation and support” was found to influence turnover intention the most, followed by “cohesion, clarity and objectivity of system,” “esprit of profession, organization and workgroup” and “job challenge, variety and feedback.” Results also determined differences among the hotel employees of different job levels and gender regarding turnover tendency.

Study reveals that employee turnover tendency is predominantly influenced by the identified factors of organizational climate and more among the male frontline employees and attrition reduces with age and position. This knowledge will help the hotel's management in designing strategic HRM to control attrition.

This study is the first to establish an organizational climate measure of hotel industry in India and opens scope for future research. It also draws attention to the relationship of organizational climate with turnover tendency.

Caring for older adults is an increasingly complex and multi-dimensional global concern. This article provides a comprehensive definition of the older adult care experience and discusses its key components to help practitioners deliver older adult-centered care to maximize well-being outcomes for older adults.

Based on prior research on service operations, service experience, person-centered care and the unique, evolving needs of older adults regarding their care, this paper develops a conceptual framework in which the older adult care experience is the central construct, and key dimensions of well-being are the outcomes.

The older adult care experience is shaped by older adults' perceptions and evaluations of the care that they receive. Older adult-centered care has autonomy, dignity, unique needs and social environment as its core dimensions and results in those older adults feel empowered, respected, engaged and connected as part of their experience. The article also discusses how such experience can be evaluated by using quality dimensions from service operations, hospitality and healthcare contexts, and challenges that service firms may face in creating older adult care experience.

Given the changing demographics and unique needs of older adults, it is an imperative for academics and practitioners to have an understanding of what determines older adult care experience to better serve them. Such understanding is important as by creating and fostering older adult care experience, service organizations can contribute to individual and societal well-being.

To the authors' best knowledge, this is the first paper to provide a comprehensive conceptualization of the older adult care experience.

The purpose of this paper is to develop and validate a measurement brand personality scale for golf destinations and simultaneously to assess the destination personality of the Algarve as a golf destination.

A set of 36 unrepeated items, generated from individual interviews with experts in tourism and golf in the Algarve and from promotional texts in golf-related websites, was the base for a survey instrument. The survey was applied to a convenient sample of 600 golf players in the Algarve, and 545 (valid) questionnaires were analysed to refine the scale. Golf players assessed the Algarve as a golf destination and the components of the relational brand personality (functional, symbolic and experiential). Two multi-dimensional brand personality models were estimated by using structural equation modelling.

Findings indicate that golf players ascribe personality characteristics to destinations. The brand personality of the Algarve is translated into three main dimensions enjoyableness, distinctiveness and friendliness when tourists/golf players reveal their overall perception of the destination. The brand personality of golf destination Algarve is reflected in the dimensions reliability, hospitality, uniqueness and attractiveness when tourists/golf players assess the components of the relational brand personality. Refined scales consisting of 10 and 11 items were finally derived meeting both reliability and validity requirements.

The analysis is based on personality perceptions of only one golf destination. Another limitation is the fact that both interviewees and respondents had great difficulty in expressing themselves tending to use repeated words. Also, the fact that the research was conducted in two languages since translation and retroversion of the items may lead to some loss in meaning or sense. Moreover, the experiential component of the relational brand personality might have been further explored to relate golf destination brand personality to the tourist experience.

Important contributions are that both qualitative and quantitative approaches should be used in the measurement of brand personality. A reliable and valid tool to assess golf destination brand personality is a valuable marketing management resource.

Destination managers will be able to plan marketing actions that will help to change general destination attitudes and product-destination attitudes, establishing the destination brand and creating differentiation, resulting in increased preference and usage, higher emotional ties, trust and loyalty towards the brand. Also, marketers should place great emphasis on building a connection between destination personality and tourists/golf players’ self-concept.

This is one of the first pieces of research to validate a specific brand personality scale to golf destinations. Results of this study make important theoretical contributions to the understanding of brand personality in the context of tourism destinations in general, and golf destinations in particular.

This paper aims to study the disclosure of information about city hospitality within municipal popular reporting documents, by conducting a photo-thematic analysis of the photographic imagery contained therein. These documents have great potential for integrating supplementary information in a simplified, short and attractive form. Supplementary disclosure by means of pictures, such as that concerning city hospitality, has not previously been researched.

This qualitative research uses visual data, specifically photographs, as a data source. To capture city hospitality disclosure, a photo-thematic analysis was conducted on a total of 495 photographs contained in a sample of 30 US municipal Popular Annual Financial Reports singled out for best practice. Photographs were inductively thematized using the qualitative data analysis software “QDA Miner”.

The photo-thematic analysis yielded an array of themes and sub-themes important to an overall understanding of municipal government disclosure about city hospitality. Going far beyond hosting the hospitality industry segment, city hospitality proved to be a complex area involving city livability and sustainability; it encompasses environmental and landscape resources, facilities, services, activities, events, culture, history, sociability, innovation and much more. Photographs were able to suitably provide supplementary nonfinancial disclosure in popular reports, conveying a welcoming image to the city’s guests – including both its citizens and visitors – in a timely and appealing way.

This study is the first to examine information disclosure via photographs in popular reporting, focusing on municipal government disclosures about city hospitality. It, therefore, offers new knowledge in both the areas of city hospitality and popular reporting, using an innovative qualitative research approach which gives insight into the power of pictures to generate and convey information beyond textual data.

本研究通过市政流行报告中基于城市好客度的相关图片进行主题分析。这些文件为整合补充信息从而提炼成为简化和有吸引力的信息形式提供强大潜力。通过图片来做为补充信息, 例如城市好客度, 并未在前人研究出现。

本论文运用了视觉数据, 尤其是图片作为数据源。为了诠释城市好客度, 本研究对由30个美国流行年度财务报告 (PAFRs) 作为样本中的495张图片来进行图片主题分析。本研究将这些图片运用归纳主题分析法通过定性数据软件QDA进行分析。

图片主题分析产生了一系列衡量城市好客度有重要影响力的主题和分主题。非局限于开发酒店行业, 城市好客度被证实其概念更加复杂并涉及城市宜居性和可持续程度; 其主要包含环境资源, 城市设施, 服务, 活动, 节事, 文化, 历史, 社交性, 创新性和更多。图片可以更合适的在流行年度报告中提供补充性, 非财务性的信息, 从而向城市宾客 – 本市居民以及访客 –用及时和更具吸引力的方式传递好客的城市形象。

本研究首创性的运用城市政府报告中含城市好客度为焦点, 通过图片来提取信息。运用了创新性定性研究方法来从图片提取非文字可传递的信息, 从而为城市好客度和流行报告方面的研究提供新知识。

This paper aims to unveil the factors that contribute to a positive hostel experience by electing key features and describing their nature from a customer perspective.

The study uses an exploratory, empirical approach, applying netnography to collect information about guests’ experiences from the five selected top-rated hostels in Europe and Latin America. A content analysis of 500 positive reviews was conducted exploring the critical features of service experience in hostel sector. Lisbon and Rio de Janeiro were selected for this study as they are among the destinations that have received top-rated hostel awards.

The findings reveal that a hostel experience carries a more symbolic than utilitarian meaning, especially in relation to its social dimension. Results indicate that a hostel stay is positively enhanced by ten key features, namely, staff, supplementary services (e.g. social activities), facilities, location, atmosphere, guests’ interactions, cleanliness, design and decoration, value for money and safety. Staff, supplementary services and facilities were the most mentioned hostel features, which emphasizes their potential to create a favourable environment for social interactions.

Findings are restricted to a limited sample size and geographical area. The main limitation of the study lies, though, in the lack of studies concerning the specific context of hostels within a service experience approach.

Some hostels renounce low-quality stigma to establish themselves as a “cool” type of tourist accommodation. Offering a stay based on good value for money and social atmosphere, these establishments are shaping the industry’s future by both redefining the contemporary hostel’s image and attending to modern travellers’ specific needs. Given the increasing importance of hostels to tourism, this study provides information to scholars and industry practitioners who are interested in understanding how service experience can be enhanced in the hospitality industry.

This paper is a preliminary in-depth examination of factors that positively influence a hostel stay from a customer experience perspective. Thus, it provides insights into service experience management for the tourist accommodation sector.