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Article
Publication date: 9 October 2019

Ulrike Gretzel, Jamie Murphy, Juho Pesonen and Casey Blanton

This paper aims to provide a perspective on food waste by tourists and tourist households, now and in the future.

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Abstract

Purpose

This paper aims to provide a perspective on food waste by tourists and tourist households, now and in the future.

Design/methodology/approach

This is a perspective article that summarizes contemporary thinking about food waste and conceptualizes food waste specifically for tourist household settings.

Findings

In tourism, food is more than nourishment and extends to visitor experiences and attractions. Yet food waste arising from tourism activity is a major environmental and societal issue. Festive moods and holiday spirits – synonymous with over-sized portions, bountiful buffets and entertainment excess – exacerbate food waste. Cultural norms that portray food waste as a sign of good hospitality further aggravate the problem. This paper argues that efforts to reduce food waste in tourism require new conceptualizations of tourist households, and where food waste occurs in relation to tourism, and of who should be responsible for preventing and managing food waste.

Research limitations/implications

The tourism industry faces ever-growing economical, societal and legislative reasons to address food waste, which are dynamic and difficult to predict.

Practical implications

Savvy meal providers will migrate towards reducing their food waste or turning it into assets. However, a focus on preventing food waste only in traditional food service and accommodation establishments ignores the reality of growing tourist households and will stifle sustainability efforts unless theoretically unpacked and practically addressed.

Social implications

A third of food produced globally is lost or wasted. Stark facts, proclamations and regulations underscore food waste as a burgeoning global problem with major environmental, social and economic costs.

Originality/value

Food waste, in general, and by tourists, is a burgeoning environmental, social and economic challenge. This is one of the first articles to focus on this topic and introduces the concept of tourist households.

Details

Tourism Review, vol. 75 no. 1
Type: Research Article
ISSN: 1660-5373

Keywords

Article
Publication date: 15 January 2019

Steven Bellman, Jamie Murphy, Shruthi Vale Arismendez and Duane Varan

This paper aims to test TV sponsorship bumper effects, for the same brand, on 30-s TV spot advertising.

Abstract

Purpose

This paper aims to test TV sponsorship bumper effects, for the same brand, on 30-s TV spot advertising.

Design/methodology/approach

An experimental study tests sponsorship bumpers and 30-s TV spot ads for eight brands, four familiar and four unfamiliar, using realistic stimuli and a sample representative of the US population.

Findings

Sponsorship boosts ad effectiveness and is measured by ad awareness and ad liking. Both effects were stronger for unfamiliar brands.

Research limitations/implications

The results show that combining sponsorship with spot advertising has an additive effect. The study design did not allow tests for potential synergy (multiplicative) effects.

Practical implications

Advertisers can use the results to evaluate investing in sponsorship and advertising packages, which can help unfamiliar brands achieve familiar brand awareness.

Originality/value

To the authors’ knowledge, this is the first study to compare the effectiveness of sponsorship-boosted ads with sponsorship bumpers alone and with TV spot ads.

Details

European Journal of Marketing, vol. 53 no. 1
Type: Research Article
ISSN: 0309-0566

Keywords

Article
Publication date: 9 August 2018

Brendan Richard, Stephen Sivo, Marissa Orlowski, Robert Ford, Jamie Murphy, David Boote and Eleanor Witta

This paper aims to test the idea generation capabilities of online text-based focus groups as compared to the traditional in-person focus groups using sustainability in the…

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Abstract

Purpose

This paper aims to test the idea generation capabilities of online text-based focus groups as compared to the traditional in-person focus groups using sustainability in the hospitality industry as the idea generation topic. Idea generation quantity and quality are analyzed and the theoretical and practical implications for the hospitality industry are discussed.

Design/methodology/approach

An experimental study tested the quality of ideas generated by online versus in-person focus groups. Participants were purposively sampled from the hospitality program at a large southeastern United States university and randomly assigned into one of two treatment groups: online text-based or traditional in-person focus groups. During both treatment groups participants generated ideas focused on sustainability in the hospitality industry.

Findings

The online focus group generated a comparable quantity of ideas, in addition to a similar average quality of ideas and number of good ideas.

Practical implications

The generation of ideas and the selection of opportunities drive the innovation process through which firms can strengthen their competitive advantage and maintain and grow market share and profitability. The results of this study may assist hospitality firms in determining which form of qualitative research delivers the highest return on investment by generating the best ideas at the lowest cost.

Originality/value

This paper breaks new ground by assessing the effectiveness of idea generation in online versus traditional focus groups, comparing both the quantity and quality of ideas generated from an experimental study that uses random assignment.

Details

International Journal of Contemporary Hospitality Management, vol. 30 no. 11
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 4 September 2017

Mark Shevlin, Eoin McElroy, Jamie Murphy, Philip Hyland, Frédérique Vallieres, Ask Elklit and Mogens Christoffersen

While research has consistently identified an association between cannabis use and psychosis, few studies have examined this relationship in a polydrug context (i.e. combining…

Abstract

Purpose

While research has consistently identified an association between cannabis use and psychosis, few studies have examined this relationship in a polydrug context (i.e. combining cannabis with other illicit substances). The paper aims to discuss this issue.

Design/methodology/approach

The present study sought to examine the association between recreational drug use (cannabis only vs polydrug) and psychotic disorders. Analysis was conducted on a large, representative survey of young Danish people aged 24 (n=4,718). Participants completed self-report measures of lifetime drug use and this information was linked to the Danish psychiatric registry system.

Findings

Multivariate binary logistic regression analysis was used to examine the association between drug use (no drug use, cannabis only, cannabis and other drug) and ICD-10 psychotic disorders, while controlling for gender and parental history of psychosis. Compared with no drug use, the use of cannabis only did not increase the risk of psychosis while the odds ratio for cannabis and other drug were statistically significant.

Research limitations/implications

Psychosis risk may be associated with the cumulative effect of polydrug use.

Practical implications

Cannabis use may be a proxy for other drug use in research studies.

Originality/value

This study is innovative as it uses linked self-report and administrative data for a large sample. Administrative data were used to as an objective mental health status indicator.

Details

Drugs and Alcohol Today, vol. 17 no. 3
Type: Research Article
ISSN: 1745-9265

Keywords

Article
Publication date: 1 March 2005

Jamie Murphy, Pearlin Ho and Calvin Chan

Internet characteristics — enhanced distribution customer relationships and information access in an information intensive industry — fit the tourism industry. There is little…

3394

Abstract

Internet characteristics — enhanced distribution customer relationships and information access in an information intensive industry — fit the tourism industry. There is little sense having an Internet presence though if visitors cannot find and use the website or receive answers to their e‐mail inquiries. Research lauds online tourism initiatives, yet little research investigates Internet use in wine tourism. Given the competitive nature of wine tourism, an important research area is what website features and e‐mail policies do wine tourism operations use for better site navigation site popularity and relationship marketing? Two online analyses of eight wine tourism operations, within and outside Western Australia, illustrate a methodology and dozens of possible metrics for analysing the competition and marketing electronic wine tourism. The results give wine tourism managers insights into short‐term competitive advantages via website features and e‐mail policies, and add to the academic literature and future research of the Internet's role in wine tourism.

Details

International Journal of Wine Marketing, vol. 17 no. 3
Type: Research Article
ISSN: 0954-7541

Keywords

Article
Publication date: 1 February 2003

Thouraya Gherissi‐Labben, Roland Schegg and Jamie Murphy

This research replicates and extends Frey et al. (2003), using a typical e‐mail query to investigate e‐mail customer service by 260 Tunisian hotels. Based on the hotel responses…

Abstract

This research replicates and extends Frey et al. (2003), using a typical e‐mail query to investigate e‐mail customer service by 260 Tunisian hotels. Based on the hotel responses, this study found that guests had one chance in ten of receiving a reply within a day and even less chance that hotels answered the inquiry professionally, promptly, politely and personally. Diffusion of innovations failed to explain differences in responsiveness by Tunisian hoteliers but did help explain the quality of e‐mail replies. The results suggest that reply quality differs across hotel size and hotel affiliation. Hotel affiliation as well as hotel category and website presence showed no significant differences in responsiveness. Differences aside, the results highlight that Tunisian hotels can gain an immediate competitive advantage by analysing common e‐mail queries and implementing basic e‐mail procedures.

Details

Tourism Review, vol. 58 no. 2
Type: Research Article
ISSN: 1660-5373

Keywords

Article
Publication date: 5 June 2007

Jamie Murphy and Arno Scharl

Draws upon Hofstede's cultural values and Rogers' diffusion of innovations to investigate relationships between search engine popularity and a company's preference for global…

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Abstract

Purpose

Draws upon Hofstede's cultural values and Rogers' diffusion of innovations to investigate relationships between search engine popularity and a company's preference for global versus local online branding.

Design/methodology/approach

Investigates the global versus local domain name selection strategies and web site popularity of multinational corporations based on their organizational characteristics and Hofstede's cultural values of their host countries.

Findings

Organizational size, industry and two cultural values – individualism and masculinity – relate to how companies adopt innovations, in this case selecting and promoting a global or local online identity. For their web presence, most Fortune Global 500 companies use the global.com domain rather than a local country domain. The results also suggest a virtual divide in online visibility, favoring.com companies over companies using country domains.

Research limitations/implications

Limitations of this study include the lack of a longitudinal perspective and a possible Google bias – towards English content – in its proprietary PageRank metric. Future research could validate the results with other third‐party data and enrich the independent variables through automated web content analysis.

Practical implications

In countries with strong cultural values of masculinity and collectivism, international business managers should consider paying homage to local domain names for web site and employee email addresses.

Originality/value

Extending diffusion of innovations and cultural research to domain name selection and search engine popularity, this study underscores the importance of culture in international branding research.

Details

International Marketing Review, vol. 24 no. 3
Type: Research Article
ISSN: 0265-1335

Keywords

Article
Publication date: 27 September 2013

Ahmad Fareed Ismail, Steffen Frank Zorn, Huey Chern Boo, Sambasivan Murali and Jamie Murphy

The purpose of this paper is to investigate how three organizational factors – affiliation, sufficient capital and company age – related to 323 Malaysian foodservice companies'…

1429

Abstract

Purpose

The purpose of this paper is to investigate how three organizational factors – affiliation, sufficient capital and company age – related to 323 Malaysian foodservice companies' diffusion of six information technology (IT) applications. The IT applications, basic or advanced, respectively, represent two innovation diffusion levels, adoption and implementation.

Design/methodology/approach

This study drew on a survey of chief executive officers, owners, information system/technology managers, operations managers, and account/financial managers in 323 Kuala Lumpur and Selangor foodservice companies. The study conducted logistic regression to examine factors related to the adoption and implementation of IT applications.

Findings

IT adoption and implementation related significantly to sufficient capital. Company age and affiliation showed an insignificant relation with adopting and implementing IT applications.

Originality/value

To the authors' knowledge, this is the first hospitality study to examine simultaneously the diffusion of basic and advanced IT applications. Most studies investigate the adoption of one or two innovations, such as spreadsheets, web sites, and e‐mail, without considering diffusion stages. This study demonstrates multiple innovations, multiple diffusion stages and multivariate analyses.

Details

Journal of Hospitality and Tourism Technology, vol. 4 no. 3
Type: Research Article
ISSN: 1757-9880

Keywords

Article
Publication date: 5 June 2009

Charles F. Hofacker and Jamie Murphy

The purpose of this paper is to explain why visitors click the last several menu items on a web page at a higher rate than middle items in the menu, a menu recency effect. A…

7781

Abstract

Purpose

The purpose of this paper is to explain why visitors click the last several menu items on a web page at a higher rate than middle items in the menu, a menu recency effect. A secondary goal is to test the use of visitor reaction time data as routinely collected by live web servers on the internet and the use of such data in understanding consumer response to direct marketing efforts at the level of an individual web page.

Design/methodology/approach

This paper uses a field experiment on a live web site belonging to a medium sized hospitality business, specifically a restaurant. Data, including visitor reaction time, come from the standard web log files routinely collected on all web sites. The sample consisted of more than 40,000 visitors to the web site.

Findings

The reasons for the recency effect seem more likely to pertain to short‐term memory advantages for later menu items and less likely to relate to eye movements in which the visitor's gaze prematurely jumps to the end of a menu.

Originality/value

The first contribution of this paper is to bring to bear a very large sample in order to explain a paradox of search behavior, namely that consumers are more likely to click on the last link in a menu than middle links. Understanding this phenomenon will allow web site managers to better optimize their sites according to their marketing goals. The second contribution is to demonstrate the usefulness of reaction time data in a direct marketing context. Web log servers automatically collect such data. Such data represent an ideal opportunity to leverage the direct connection between marketers and consumers that exists online.

Details

Direct Marketing: An International Journal, vol. 3 no. 2
Type: Research Article
ISSN: 1750-5933

Keywords

Article
Publication date: 1 December 2003

Don Thi Hong Chau Nguyen, Jamie Murphy and Doina Olaru

This study investigates electronic customer service, e‐service, by Australian organisations, replicating and building on Heuchan et al.’s study of relationships among…

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Abstract

This study investigates electronic customer service, e‐service, by Australian organisations, replicating and building on Heuchan et al.’s study of relationships among organisational characteristics and e‐service. Compared to one year earlier, the study found more organisations with Web sites, shorter response times to customer e‐mails and higher response quality to customer e‐mails. Response rate and response quality, however, was virtually the same – poor. Australian organisations have e‐service tools such as Web sites and e‐mail, yet they face an assimilation gap delivering e‐service. Organisational diffusion of innovations provides a theoretical base for these results and future research. The paper gives manager insights into existing e‐service and ways to improve e‐service in their organisation.

Details

Managing Service Quality: An International Journal, vol. 13 no. 6
Type: Research Article
ISSN: 0960-4529

Keywords

1 – 10 of 62