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The novel coronavirus (COVID-19) has completely changed the landscape of the hospitality industry. The World Health Organization does not officially recommend wearing face masks in the workplace. Wearing face masks is controversial worldwide, however it has been widely adopted in Hong Kong society. Hospitality practitioners have worn face masks to work and serve customers for almost a year long, matching the duration of the COVID-19 pandemic. This paper proposes a conceptual model of face mask effects and also discusses and evaluates the effects of wearing face masks during the pandemic.

A convenience sampling method is employed to investigate hospitality operators using in-depth and focus group interviews with managers, front-line staff and customers.

The perspectives of both hospitality practitioners and customers are included in this study. The concepts of (1) invisible care, (2) sense of safety and (3) service trust have been introduced in this study. These provide valuable insights for the service industry when facing a large-scale health crisis, now and in the future.

This paper analyzes interview data collected from 35 respondents – 14 managers, 6 practitioners and 15 customers – in order to understand the critical effects of wearing face masks during the pandemic and the perspectives of both hospitality practitioners and customers.

For the hospitality industry, wearing face mask in service has already become a “new normal”, face mask effects might create an impact on service design, service delivery and service quality.

The findings show that wearing face masks turns hygiene and safety into a form of invisible care in the Asian hospitality industry. Practitioners' perspective regarding the necessity of a smile is less important to Asian customers, showing a discrepancy between the two parties. Customers do not believe that service quality has dropped due to the wearing of masks, but that the level of hygiene has risen. Unlike customers, practitioners are more concerned about not providing good quality service. However, the interview data show that respondents generally agree that mask wearing is a gesture and symbol for the hospitality industry to make tangible a new form of caring, professionalism, safety concern and communication.

Despite the utility of social identity and social climate theories in explaining individual and group behaviour within organizations, little research has been conducted on how these approaches interconnect to explain the way high-performance work systems (HPWSs) may increase job performance. This study extends one’s understanding of the human resource management (HRM)–performance relationship by examining the interconnections between these disparate social approaches within the Chinese banking context.

Drawing on a sample of 561 employees working across 62 bank branches in China, the authors test four hypotheses: (1) HPWS is positively related to social climate; (2) social climate mediates the relationship between HPWS and social identification; (3) psychological empowerment mediates the relationship between social identification and job performance; and (4) social climate, social identification and psychological empowerment sequentially mediate the relationship between HPWS and job performance. Data were collected over two waves and job (in-role) performance was rated by managers.

The authors confirm the four hypotheses. Social climate, social identification and psychological empowerment sequentially mediate the relationship between HPWS and job performance.

This study contains some limitations. First, the authors’ research sites were focussed on one main region in state-owned banks in China. Second, this study examined only one industry with a relatively homogeneous workforce (i.e. relatively young and highly educated employees).

HPWS may translate into individual performance through a supportive social climate in which staff identify themselves with their work team. This suggests that organizations should pay close attention to understanding how their HPWS system can foster a strong social climate to enhance employee identification at the work group level. Second, as the nature of work is becoming increasingly more complex and interdependent, enabling not just individuals but also work groups to function effectively, it is critical for departments and work groups to promote a collective understanding of HRM messages with shared values and goals.

This research contributes towards a more comprehensive understanding of the HRM–performance chain as a complex social process underpinned by social identity theory. The authors demonstrate that social identification and social climate both play an important role in explaining how HPWS positively affects psychological empowerment and subsequent job performance.

The purpose of this paper is to examine if personal identification could explicate the black box between participative leadership and employee ambidexterity. Also, the authors aim to explore how and why the top-down effects of higher-level leadership styles affect lower-level outcomes.

The authors collected multilevel and multisource data from top manager teams, and unit managers and employees of research and development, marketing and sales, and operations from Taiwanese technology firms.

The results revealed that individual-level personal identification partially mediated the relationship between firm-level participative leadership and individual-level employee ambidexterity, and individual-level coworker social support moderated the effect of firm-level participative leadership on individual-level employee ambidexterity through individual-level personal identification.

This paper demonstrated the importance of participative leadership and personal identification. It contributed to profound comprehension for potential mechanisms of individual-level personal identification and an enhancer of individual-level coworker social support why and how affects firm-level participative leadership on individual-level employee ambidexterity.

From a closed country in which tourism was virtually unknown, China has become a major player in the international tourism market since the country opened its doors to the outside world in 1978. Because of the constant increase in international and domestic tourism in China, provincial tourism planning has become a widely discussed topic in recent years. Thus, the purpose of this paper is to address the human resources‐planning issues in the development of provincial tourism in China, using Heilongjiang as a case study.

Tourism education in China plays an important role of supporting tourism development and ensuring the continuous supply of quality human resources to meet the overwhelming industry requirements. This paper presents a comprehensive review of current tourism education in China in terms of the various educational programs. The attitude of tourism employers towards human resource development was also assessed. The results indicate that a big gap exists between supply and demand for quality personnel, as the tourism industry is growing rapidly in China. A key dilemma of tourism education in China is poor curriculum design. Graduates from tourism education institutes and vocational training schools cannot fulfill industry needs and demands in terms of quality and quantity. A number of education reforms are discussed regarding curricula design, scholars’ and educators’ qualifications and knowledge, and standardisation of tourism education practices in China.

China’s tourism and hotel education at tertiary level started in the late 1970s. A lack of qualified tourism educators and employees is a common concern for all levels of Chinese tourism education. Further education and training for the faculty in institutions has become an urgent need for the Chinese government and the institutions themselves. The purposes of this study are to examine the education needs of tourism academics in terms of their perception of the value of upgrading their qualifications, the likelihood of further studies, levels of attainment, preference of study places and possible barriers; to understand the degree of importance of upgrading their qualifications; and to identify the main tourism training and education issues facing China in the twenty‐first century. The results suggest that the Chinese academics perceive upgrading their qualifications and getting more exposure to the outside world as important to them. The training and education issues facing China in the twenty‐first century are improvement of the tourism education system and its structure, improvement in the design of the syllabuses with more language training and the balance of theory and practice, change from a traditional teaching mode to a more modernized innovative and interactive teaching mode, and greater responsiveness of education to the needs of the industry.

The area of customer complaint behaviour has received considerable attention from hotel managers as dissatisfied customers engage in a variety of complaint actions that could ruin the reputation of a hotel. This study examined Chinese customer complaint behaviour towards Hong Kong hotel restaurant services. The main objectives were to identify complaint patterns and the relationships between customers’ demographic backgrounds such as age, gender and education levels; and their complaint behaviours. Based on a survey of 220 hotel restaurant diners, complainers and non‐complainers were identified. The research findings suggested that at most customers are likely to engage in private complaint behaviours such as word‐of‐mouth communication and ceasing to patronize the restaurant. It highlights that the complaint intentions of Chinese diners were quite low and they were passive about communicating dissatisfaction to restaurateurs. Restaurateurs can make use of these findings to improve their existing customer feedback systems and complaint handling strategies.

Presents the results of an empirical study of work motivation and job satisfaction among managers in Chinese restaurants in Hong Kong. The findings indicated that work environment, job itself, and rewards are critical factors in predicting managers’ satisfaction in this specific catering sector. A significant relationship was found between job satisfaction and turnover intentions that has supported many studies in the discipline of social psychology. In addition, sectorial and cultural specificity is suggested to address the unique characteristic of the Hong Kong Chinese restaurant environment.

Studies of new employees’ socialization have gained importance in the fast food industry in view of the demand for high quality service in this increasingly competitive business environment. New employees in the industry are unique in terms of job expectations. The aim of this study was to investigate the unmet expectations of new employees, and the relationships between unmet expectations, job satisfaction and organizational commitment in the Hong Kong fast food industry. A sample of 203 employees from the industry was collected. The results show that expectations are normally unmet, and job characteristics, training and development, and compensation and fairness are related to satisfaction and commitment.

The purpose of this paper is to empirically examine the relationship between psychological diversity climate (PDC) and organizational identification (OID) when influenced by racial dissimilarity between the subordinate and supervisor.

Ordinary least squares hierarchical regression analysis was run for hypotheses testing.

Three of the four hypothesized relationships were supported. Support was found for the direct relationship between PDC and OID. The moderator race was significant thus also supported. The moderator of dissimilarity was not supported. Finally the three-way interaction with race and dissimilarity was supported.

OID is an important variable for overall organizational success. OID influences a wealth of organizationally relevant outcomes including turnover intentions. Considering higher turnover exists for minority employees, understanding how diversity climate perceptions vary by employee race and therefore impact OID differently, helps managers when making decisions about various initiatives.

This study is the first the authors know of to investigate the impact of dissimilarity on the PDC-OID relationship.