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The purpose of the paper is to investigate whether, and, if so, to what extent, the valuation that nations place on individual personality traits change with economic growth and development.

The paper compares the averages of the cross‐country valuations of eight different personality characteristics for various levels of development, and, in addition, employs cross‐country regression analysis to assess the impact of economic growth on the value placed on these characteristics.

In general, the findings of both the comparative analysis and the cross‐country regression analysis indicate that the valuation counties place on individual personality characteristics change with economic growth and development, and for certain characteristics, rather dramatically.

A major implication of the findings of the paper is that economic growth may not just act in a neutral fashion by merely providing additional material goods, but may have profound effect on future national identity, on the definition of the type of individual that a nation values.

Since economic growth changes the way personality characteristics are valued by a nation, it is possible that the growth process itself can alter the future growth prospects of a nation, because some personality characterizes are apt to be growth fostering, while others are likely to be growth inhibiting.

The paper should be of interest to anyone interested in the changes brought about by growth and development.

The paper attempts to empirically assess whether GDP per capita or the human capital index is a better measure of happiness.

Cross‐country regressions are run to see how GDP per capita fairs in comparison to the human capital index in explaining happiness based on survey questionnaires.

The paper finds that GDP per capita accounts for a far greater share of the cross country variation in happiness based on survey data than the human capita index and assorted other measures of human welfare.

The important implication is that the often heard criticism that GDP per capita is inappropriate for use in economic analysis, especially in the area of economic development and other international fields, because it is not specifically designed as a measure of welfare, may be unfounded.

The paper shows that GDP per capita is a better measure of happiness defined in surveys than the human capital index.

The present research aims to examine the scholarly literature on high-performance work practices (HPWPs). Relevant comparisons were made between the hospitality industry, service industry and various other contextual environments in general business that might impact the choice and implementation of HPWPs, and a set of work practices was proposed for the hospitality industry.

A comprehensive review was conducted of scholarly literature related to HPWPs that was published in the past 25 years (1991-2015). A total of 89 scholarly articles were considered in this summary. Based on this review, HPWPs in the hospitality industry were compared and contrasted with other industry sectors.

There is little consensus among researchers concerning specific HPWPs that should be used by every company to improve their organizational- or individual-level performance. Thus, a specific set of 13 HPWPs that take into consideration the unique characteristics of the industry, based on a review of empirical research, was identified for the hospitality industry as a starting point for future research in the hospitality industry.

Following a comparison of HPWPs in the hospitality, services literature and manufacturing-based industry context, the authors extend the body of knowledge and propose a set of HPWPs for future research in the hospitality industry. HPWPs can have positive impacts on both organizational- and individual-level performance. Thirteen specific hospitality HPWPs were identified that are most beneficial, and the circumstances under which they might yield optimal results enhance the scholar’s understanding of HPWPs and provide guidance to human resource professionals to make evidence-based decisions. A better understanding of HPWPs can assist human resource professionals in making policy decisions that optimize the use of human capital in their organizations.

This study aims to use a social media management framework and strategic orientation framework to explore how small restaurants manage social media.

The authors content-analyzed social media activity and interviews with 14 managers of social media in small independent restaurants in the northeast region of the USA that employed fewer than 20 employees.

The results of the study show that most small restaurants can be classified as anarchic, hierarchical and conservative defenders, and that they mainly focus on promotional activities on social media. The majority use social media also to drive traffic to a restaurant and, thus, act as calculative pragmatists. Very few use social media strategically or creatively in any of the social media management stages, and very few monitor or use social media information to improve their operations.

This study shows that the adopted theoretical framework in this study for social media management helps analyze social media operations in small restaurants, points to the strategic orientations applied in small restaurants, shows the intricacies of each stage and helps show what small restaurants do well and how they can improve. Future research may use larger samples, investigate frameworks particularly relevant to small restaurants, such as the resource-based view (RBV) framework, and may focus on creative and diverse strategic approaches toward social media management for small establishments.

As customers continue shifting to social media and review sites, more restaurants may want to invest in developing more creative approaches toward social media and do it in more structured, integrated and continuous ways. The study describes a process they may want to follow and specific tactics that could be implemented to use social media more strategically in all stages of social media management.

Not only are small business establishments the backbone of the restaurant industry, but they also appeal to customers more than large chains. This study shows how these small businesses can utilize social media to attract more customers, engage them, learn about them and their competitive environment to market and improve their operations.

The authors focus on the supplier side of social media for restaurants, a perspective lacking in the literature, and specifically small restaurants that receive less attention in prior research. Few studies exist that explore how social media is incorporated in all stages of social media management. The study points to the unique challenges that small restaurants experience in the process of using social media for marketing, monitoring and using social media to improve their operations. The study uses a relatively large sample of qualitative interviews conducted with managers of small restaurants and a content analysis of their actual social media activity.

The purpose of this paper is to identify and review attempts at mitigation and prevention of overtourism and to outline reasons for the failure to date of such efforts.

This paper is a perspective paper and draws on an examination of relevant literature on the subject through the lens of a conceptual framework. It outlines the changing roles of tourism development and marketing organisations and the failure of public sector agencies to control and manage tourism. The varying methods of limiting tourist numbers are examined, and their weaknesses are presented.

Conclusions reveal that there are a series of global trends that are contributing to the appearance and continuation of overtourism and which, to date, are proving immune to mitigation and resolution for specific reasons. These include a lack of willingness to accept the problem of tourist numbers and to reduce or effectively manage these at all levels, from local to international.

Present approaches to mitigation need to be revisited and better integrated with management and control of all aspects of development and framed to achieve and retain political support at all levels.

There has been little attempt before to analyse the reasons for the failure to effectively mitigate or prevent overtourism, and this paper makes an original contribution in this area in that it is an evaluation of what is known and a summary of shortcomings within the industry and academia.

本论文是一篇观点性论文, 通过概念框架的视角对相关文献进行审视。它概述了旅游开发和营销组织角色的变化以及公共部门机构控制和管理旅游业的失败。研究了限制游客数量的各种方法, 并指出了它们的缺点。

本文的目的是识别和回顾缓解和预防过度旅游的措施, 并概述迄今为止这些措施失败的原因。

结论表明, 有一系列全球趋势促成了过度旅游的出现和延续, 迄今为止, 由于特定原因, 应对过度旅游的措施对这些趋势无效。这包括不愿意接受和游客人数相关的问题, 不愿意在从地方到国际各级进行减少或有效管理游客人数。

本文讨论了许多旅游目的地未能解决过度旅游问题的原因。目前的缓解办法需要重新审视, 并更好地与所有区域发展方面相关的管理和控制措施相结合, 并加以规章立制, 以便在各级获得和保持政界支持。

它概述了未来研究的潜在方向, 因此对目的地管理机构具有实际意义。特别是, 目前的缓解办法需要重新审视, 并更好地与所有区域发展方面相关的管理和控制措施相结合, 并加以规章立制, 以便在各级获得和保持政界支持。

在许多人的心目中, 过度旅游是一个非常严重的社会问题, 本文解释了为什么这个问题很难解决。对过去失败的评估可使旅游目的地居民能够提出不同和更有效的措施, 特别是这些措施该如何实施。

创新点/价值（限100字）

之前很少有人试图分析未能有效缓解或防止过度旅游的原因。本文在这一领域作出了独创性贡献, 对文献中研究和讨论的内容进行了评估, 总结了业界和学界的不足之处, 总结了公共部门政策的失败。

Este trabajo es un artículo de perspectiva y se centra en un análisis de la literatura relevante sobre el tema objeto de estudio a través de un marco conceptual. Se destacan los roles cambiantes del desarrollo del turismo y de las organizaciones de marketing, así como los errores de las organizaciones del sector público para controlar y gestionar el turismo. Se presentan los diversos métodos para limitar el número de turistas y se analizan sus debilidades.

La finalidad de este trabajo es identificar y revisar los intentos de mitigación y prevención de la saturación turística y esbozar las razones del fracaso hasta la fecha de dichos esfuerzos.

Las conclusiones revelan que existen una serie de tendencias globales que están contribuyendo a la aparición y continuidad de la saturación turística y que, hasta la fecha, están demostrando ser inmunes a la mitigación y resolución por razones específicas. Éstas incluyen la falta de voluntad para aceptar el problema del número de turistas y reducirlos o gestionarlos de manera eficaz en todos los niveles, desde el ámbito local hasta el internacional.

El trabajo analiza lo que se considera como las razones del fracaso para resolver la saturación turística en muchos destinos turísticos. Los enfoques actuales para la mitigación necesitan ser revisados e integrarse mejor con la gestión y el control de todos los aspectos del desarrollo, y deben enmarcarse para lograr y mantener el apoyo político en todos los niveles.

Se identifican las áreas potenciales para un mayor estudio, así como nuevas aplicaciones y, por tanto, presenta implicaciones prácticas para las organizaciones que gestionan los destinos. En particular, los enfoques actuales de mitigación deben revisarse e integrarse mejor con la gestión y el control de todos los aspectos del desarrollo, y deben enmarcarse para lograr y retener el apoyo político en todos los niveles y ser efectivos.

La saturación turística es un problema social en la mente de muchas personas y el documento explica por qué este problema ha demostrado ser difícil de resolver. La evaluación de los fracasos del pasado debería permitir a los residentes de los destinos turísticos abogar por medidas diferentes y más eficaces y, en particular, para que esas medidas se apliquen correctamente.

Existen escasos intentos anteriores para analizar las razones del fracaso para mitigar o prevenir eficazmente la saturación turística. El artículo presenta una contribución original en esta área al mostrar una evaluación de lo que se ha investigado y discutido en la literatura y se ofrece una síntesis de las deficiencias dentro de la industria y la academia y el fracaso de las organizaciones del sector público para implementar sus políticas.

The purpose of this study is to incorporate aspects of existing research to develop a model of hospitality students’ willingness to work with older adults. It evaluates whether the addition of multi-age perspective (MAP), a concept adapted from multi-cultural literature which addresses perceptions of different age groups, and separating attitudes into favorable and unfavorable constructs provide better predictive power than previous models.

A survey combining various measures suggested from the literature was conducted electronically with hospitality students from five US universities.

Factor analysis and structural equation modeling resulted in a model of the relationships between six latent constructs: contact quality, aging anxiety, MAP, unfavorable attitude, favorable attitude and willingness to work with older adults. While MAP and contact quality significantly influenced the respondents’ unfavorable and favorable attitudes, aging anxiety only affected their unfavorable attitude. Respondents’ MAP was the strongest antecedent for willingness to work with older adults, followed by favorable attitude and unfavorable attitude.

The research investigated the beliefs of hospitality students studying in the USA and may not be representative of all younger hospitality workers and those in other countries.

Incorporating MAP into both educational and business contexts through methods such as intergenerational service learning, leadership commitment to age-diversity and reverse mentoring will facilitate cooperation and improved relations among younger and older hospitality workers.

This study is the first to apply the construct of MAP to hospitality and to separate the constructs of the influence of unfavorable attitudes from that of favorable attitudes.

This paper aims to explore the challenges encountered by the hospitality and tourism industry in managing the labour challenges it faces presently and will face in the coming years. Although there are several issues at play, there are actions that industry members can take both internally and by advocating externally for change.

This paper draws on insights from three industry members and two academics to explore key areas in which action can be taken to address labour demand challenges in the hospitality and tourism workforce. The identified action items combine these various types of expertise to provide a holistic frame of action.

The Canadian hospitality and tourism industry is facing an ever-increasing labour demand shortage. Industry members can confront this on multiple fronts, from front-line employee satisfaction to more regional and national advocacy efforts. A combination of activities is recommended.

Hospitality and tourism industry members can take numerous actions from this analysis, including developing stronger organization cultures that align with employee needs, exerting effort in balancing wage gap issues and maintaining pressure on government partners to provide support for establishing hospitality and tourism, so that it is viewed as a valuable career path.

This paper increases knowledge in the hospitality and tourism field by combining the current human resource management theory with observations from industry experts on the needs that exist now and are predicted in the coming years.

From the standpoint that “communication is everything” begins with the assumption that only when armed with a more universal imagery of what TQM truly encompasses can we appreciate its significance to competitive human resource utilization and management development. Traces the germinal roots of what is commonly referred to as TQM, operationalizing much of the “semantic jungle” which has evolved from the disparate disciplines contributing to its present status. Makes comparisons between TQM and more traditional schools of management thought as a means of demonstrating the potential universality of this paradigm as an appropriate model for organizational development in today′s global, competitive environment. Reviews its applications in corporate training and academic educational programmes and contrasts them with implications for the future.

The purpose of this study is to discover what attributes of casino buffet restaurants are the most important for customers’ willingness to pay (WTP).

Choice-based conjoint analysis was used in this study to test seven attributes: food, price/value, real price, service, atmosphere, the number of reviews and user-generated star ratings. Sawtooth Software was used to do the conjoint analysis, and a series of significance t-tests were run to determine the significance of each attribute on WTP with Statistical Package for the Social Sciences (SPSS).

Based on a survey of 483 respondents who had visited a buffet at a casino within the last two years, this study found that food is ranked as the most significant attribute of a casino buffet restaurant, followed by real price and service quality.

Theoretically, this work is the first to the authors’ knowledge to apply the antecedents of behavioral intention to willingness-to-pay for niche restaurants. Practically, the results of this study will help casino buffet operators as they re-open after COVID-19. Future studies could collect data in the post-pandemic environment and examine WTP at casino buffets in different geographic locations.

The existing research finds a positive financial impact of franchising for relatively short time windows, usually less than ten years. As a result, these studies leave one critical research question unanswered: does franchising influence restaurant firms' financial performance consistently in the long term? The purpose of this paper is to address the research question and offer relevant managerial implications.

This study uses and expands the models derived from Ohlson, from Amir and Lev and from Lev and Zarowin to address the financial impacts of franchise in the restaurant industry from a long-term and consistent perspective.

Carrying out empirical tests over all ten-year testing windows that span 1980-2010 with quarterly data, this study finds that franchising is an effective mechanism to systematically and consistently outperform non-franchise firms in the long term and provides compelling empirical evidence to answer the research question. Further, limited-service restaurants also exhibit consistent and positive impacts on firm financial performance in the long term, suggesting limited-service operations are also effective to enhance firm value and outperform competitors.

First, this study expands the set of variables employed by many financial researchers to explain stock price in the restaurant industry. Second, this study tests and shows that franchising systematically leads to financial outperformance over the long term. Third, this study tests and shows that limited service restaurants consistently and systematically outperform their peers in the long run. Finally, the results of this study can be used to help investors and fund managers select restaurant company stocks and offer compelling evidence in support of franchising and limited service operations.