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The purpose of this study is to examine how quality-of-life (QoL) provisions can be integrated with the corporate social responsibility (CSR) initiatives of hospitality firms and the influence of CSR initiatives on quality of working life (QWL) and the circular economy.

The article outlines the core characteristics of CSR and QoL and how they relate to hospitality industry settings. These theoretical underpinnings are then used to examine the practices of Hoshino Resort Tomamu, Japan and the findings of several similar case study applications: the Hoshino Resort group, Intercontinental Jordan; Sheraton Amman Al Nabil hotel and towers and Hotel Casa de Palmela.

Sustainability has become the primary agenda for many nations globally and the hospitality industry can significantly impact sustainability outcomes. Among the strategies that have been used by firms to promote sustainability is CSR. However, prior studies have primarily focused on CSR activities in manufacturing and production and often on external stakeholders. Recent research reveals the importance of internal stakeholders – employees – in promoting sustainability.

Comparatively little has been published about the deployment of CSR initiatives in hospitality settings – especially in relation to the impact that these initiatives have on thinking about quality of work life, quality of life and the circular economy. This article explores the linkages with reference to hotel and resort company applications.

Examines literature surrounding several issues concerning interlibrary lending (ILL). Reviews the value given to statistical analysis in ILL. Discusses the importance of acquiring documents speedily and reliably. Looks at the increasing demand for old and precious materials through ILL and whether special privileges given to researchers are justified. Finally, outlines the role of ILL for school libraries.

The aim of the paper is to analyze how actors in foodservice companies organize for inbound open innovation (OI).

This paper conducted a case analysis of a large and successful foodservice company operating in the Dutch market. Furthermore, drawing on 18 interviews and archive data, we identified the main organizational practices involved in the implementation of inbound innovation activities and the ways they are embraced are defined.

The results provide a holistic view of the main organizational practices a foodservice company implemented at different organizational levels, to exploit external knowledge coming from third parties and to promote the sharing and recombination of knowledge resources within the organization. The identified organizational practices reveal the main interaction patterns between relevant internal actors and other external parties in the company network, as well as between actors on different hierarchical organizational levels which allows processing relevant innovation information and make relevant decisions about it.

Implications are provided in terms of both theory and practice. This paper helps foodservice companies to create an internal organizational environment that supports the exploitation of customer knowledge.

There are few studies on how companies organize themselves for OI in general, and especially in the foodservice sector.