Research in Hospitality Management https://www.ajol.info/index.php/rhm <p><em>Research in Hospitality Management</em> (RHM) is a peer-reviewed journal publishing articles that make an original contribution to the<br />understanding of hospitality and to the theory and practice of international hospitality management.</p><p>The journal focusses on three main areas:</p><p>(1) “Hospitality (Management) Studies” includes articles related to the study of andthe study for hospitality. The study of hospitality refers to studies about the essence and ethics of hospitality from a social sciencesperspective, while the study for hospitality refers to a more disciplinary approach according to the quintessential managerial areas of Finance, Human Resources, Operations, Marketing &amp; Sales, and Technology;</p><p>(2) “Hospitality Management Education” is devoted to articles about curriculum content and delivery methods for training and educating hospitality managers. Considering the size and scope of the hospitality industry, and the number of staff and students involved, studies on efficient, effective, and innovative ways of developing hospitality competencies are considered indispensable; (3) “Student Research Projects” allows excellent student work to be published. Student work can relate to excellent BA dissertations or MA theses.</p><p>RHM also accommodates short communications, working papers, book reviews, and discussion papers.</p><p>More information for this journal can be found <a href="http://www.nisc.co.za/products/79/journals/research-in-hospitality-management" target="_blank">here</a>. </p> NISC Pty Ltd en-US Research in Hospitality Management 2224-3534 <p>Copyright for content publish prior to 2016 is owned by the publisher: NISC (Pty) Ltd (<a title="http://www.nisc.co.za/" href="http://www.nisc.co.za/" target="_blank">http://www.nisc.co.za/</a>)</p><p>The content published in 2016 and beyond falls under <span>a</span><span> </span><span>Creative Commons Attribution Licence (CC BY 4.0).</span></p><p> </p> Editorial https://www.ajol.info/index.php/rhm/article/view/209615 <p>No Abstract</p> Erwin Losekoot Copyright (c) 2021-06-29 2021-06-29 11 2 What is luxury hospitality? A need to move towards a scientific understanding https://www.ajol.info/index.php/rhm/article/view/209617 <p>The world of luxury and that of luxury hospitality has been growing for numerous years. From hotels such as the Burj Al Arab in Dubai, The Torch in Doha and The Savoy in London, luxury hospitality and the variety which is now on offer are growing exponentially. Despite the growth of the industry, little research and literature is available to practitioners, scholars and researchers alike to help them better understand the current situation. While there is a little literature on offer, there is a need for more detailed research and analysis to be conducted. This article is a call for research which it is hoped will help to add to the current body of knowledge as well as help to attract future researchers to collaborate on developing new insights. A brief analysis of the current situation and literature is provided along with future tracks and themes which could potentially be a means for research development.</p> <p><strong>Keywords</strong>: comparison, hotels, London, United Arab Emirates</p> Andy Heyes Copyright (c) 2021-06-29 2021-06-29 11 2 67–69 67–69 The impact of orphanage tourism on Bali https://www.ajol.info/index.php/rhm/article/view/209618 <p>This article deals with the phenomenon of orphanage tourism in Bali, Indonesia. Context is given based on a recent published report by the Dutch government on the impact of orphanage tourism. Findings are derived from larger-scale qualitative research based on child welfare institutions in Bali, Indonesia (50 children, 16 familial caregivers) between 2015 and 2020. Two axial codes (forced attendance and suspicion) of this research are used in this article. Deductions are based on recent literature, prior research and findings. The conclusion of this article is that children in Bali should not be institutionalised for the sake of poverty or education and that a continuous flow of tourists visiting and donating to child welfare institutions means that children have become commodities for such institutions, causing a plethora of problems for children living in these institutions.</p> <p><strong>Keywords:</strong> Bali, impact, orphanage tourism, right to education, underprivileged children</p> Rodney Westerlaken Copyright (c) 2021-06-29 2021-06-29 11 2 71–75 71–75 Re-imagining and transforming events: Insights from the Australian events industry https://www.ajol.info/index.php/rhm/article/view/209620 <p>Over the past year, COVID-19 has hit the events industry with unprecedented force, resulting in event cancellations, reduced employment and salary cuts, with most event organisations moving either partially or fully to virtual events. Most challenging is the uncertainty in regard to the way(s) that events will be reshaped and rejuvenated. Our aim in this study is to discover how practitioners interpret the pandemic in relation to events and how events are reimagined and transformed in a pandemic world. Theories relating to transformative experiences and resilience are used to explore the phenomenon. This study contributes a framework based on qualitative insights by event professionals, suggesting the industry should focus on key priorities for event transformation, namely connectivity, meaningful experience design, adaptive capacity and education and, finally, practitioner well-being. Research limitations are discussed, and future research is proposed.</p> <p><strong>Keywords:</strong> event education, event experiences, event industry, human connectivity, meaningful events, transformation</p> Effie Steriopoulos Jeff Wrathall Copyright (c) 2021-06-29 2021-06-29 11 2 77–83 77–83 Sexual harassment as perceived and experienced by male and female restaurant employees https://www.ajol.info/index.php/rhm/article/view/209621 <p>The purpose of this study was to gain knowledge about sexual harassment as perceived and experienced by male and female restaurant employees. The research was carried out by using an online survey and five interviews. The 137 participants of the survey and the five interviewees are all students at a university of applied sciences in the Netherlands who work or have worked in the restaurant industry. The results indicate that females label more incidents as sexual harassment than males; that females experienced more incidents of sexual harassment from guests than males did; and that sexual harassment negatively affects both females’ and males’ motivation and well-being. Based on the incidence and impact of sexual harassment, we recommend raising awareness and educating people from an early age regarding sexual harassment and to insist that every restaurant has a proper policy and training programme to prevent and penalise sexual harassment.</p> <p><strong>Keywords:</strong> gender differences, health and safety, restaurant employees, sexual harassment</p> Andreea-Stefania Baltag Melanie Bosman Andrea Bravo Wilson Joanne Huismans Wichard Zwaal Copyright (c) 2021-06-29 2021-06-29 11 2 85–92 85–92 Local food consumption and practice theory: A case study on guests’ motivations and understanding https://www.ajol.info/index.php/rhm/article/view/209627 <p>This study explores the relationship between guests’ perceptions of local food and the motivations leading to its consumption at restaurants. Applying practice theory to consumption studies, the research draws on the “practical turn” in social theories and the renewed interest in “everyday life” and “lifeworld”. In doing so, the study uses Schatzki’s and Reckwitz’s reformulation of practice as a routinised set of behaviours interconnected with one another and rooted in a background knowledge made up of understanding, know-how, state of emotion and motivational knowledge. The research is organised as a case study collecting data from 162 potential guests of local restaurants in the municipality of Ooststellingwerf, in the northern Netherlands, via a survey questionnaire. The dataset was analysed using the Statistical Package for Social Science [SPSS] software, focusing on customers’ understanding of “local food” and the factors motivating them to order a local dish at restaurants. The exploratory findings contribute to the understanding of the conceptualisation of “local food” from the consumers’ perspective and shed light on the use of practice theory in tourism studies with regard to consumers’ pro-sustainability behaviour.</p> <p><strong>Keywords</strong>: consumer behaviour, food consumption; local food; practice theory</p> Lucia Tomassini Simona Staffieri Elena Cavagnaro Copyright (c) 2021-06-29 2021-06-29 11 2 93–100 93–100 Undergraduate hospitality students’ perceptions of careers in the industry: The Ghanaian context https://www.ajol.info/index.php/rhm/article/view/209628 <p>The study examined undergraduate students’ perceptions about careers in the hospitality industry in Ghana. Students were sampled from traditional and technical public universities through a stratified random sampling technique. With a sample size of 1 341, exploratory factor analysis, t-test and one-way analysis of variance were employed to analyse the data. The findings show that career attractiveness, prestige and mobility and the nature of hospitality careers were the main constructs of students’ perceptions about careers in the hospitality industry. Also, undergraduate students were generally indifferent about careers in the industry. Specifically, students perceived careers in the industry to offer opportunities to meet new people, but this was also stressful. Implications for educators and industry practitioners are presented.</p> <p><strong>Keywords</strong>: careers, Ghana, hospitality industry, industry experience, perceptions, undergraduate students</p> Grace Anthony Ishmael Mensah Eunice Fay Amissah Copyright (c) 2021-06-29 2021-06-29 11 2 101–111 101–111 Exploring hotel identity by focusing on customer experience analysis https://www.ajol.info/index.php/rhm/article/view/209629 <p>Changing customer demands in the 21st century have led hotels to rethink their way of doing business. While most hotels operate with an internal focus, it is essential to examine interactions from the customer’s perspective. This study explored what makes a hotel’s identity through a customer experience analysis by interviewing nine customers using semi-structured interviews. The data was processed based on open, axial, and selective coding. The following themes emerged: the customer journey, hotel performance, physical and non-physical components, buying behaviour, and customer engagement. The findings show that guests reported positively about both hotels used in this study, and most of them stated that the overall experience exceeded their expectations. The determining factors in this outcome were the spacious rooms, unique interior design, and product quality. The hotel staff’s excellent and personalised service mainly made most of their experience an exceptional stay. The study concluded that boutique-style hotels create a unique experience which could be a determinant for return guests.</p> <p><strong>Keywords</strong>: customer satisfaction, guest service, hotel performance, service quality</p> Javed Suleri Roos Meijer Edwin Tarus Copyright (c) 2021-06-29 2021-06-29 11 2 113–120 113–120 Can social norms motivate Thermomix<sup>®</sup> users to eat sustainably? https://www.ajol.info/index.php/rhm/article/view/209630 <p>Modern food systems, but especially animal farming, are found to be the leading driver of global climate change, accounting for 30% of the world’s greenhouse gas emissions. Simultaneously, diets high in animal proteins cause serious health issues worldwide, including premature death, and will force health insurance companies to face significantly increasing costs. Therefore, an urgent transformation towards sustainable dietary choices is required by increasing plant-based diets while decreasing animal proteins. This will create environmental, social, and economic value. By applying value orientation and nudging theory, this research proposes (1) a positive impact of social norms on sustainable behaviour, (2) which is increased by self-transcendence values. These hypotheses were analysed using ordered logit models based on survey data obtained from users of a recipe website. Findings suggest that although a self-transcendence value orientation enhances sustainable dietary choices, social norm nudges are ineffective.</p> <p><strong>Keywords</strong>: celebrity recommendation nudge, nudging, online food platform, sustainable behaviour, sustainable food</p> Clara Amend Elena Cavagnaro Copyright (c) 2021-06-29 2021-06-29 11 2 121–135 121–135 How hotels suffer from and deal with the economic effects of tourism seasonality: A case study of Aksum, Ethiopia https://www.ajol.info/index.php/rhm/article/view/209631 <p>The aim of this study is to assess the economic costs of tourism seasonality on hotels, and strategies for addressing these costs by taking Aksum, northern Ethiopia, as a research context. Semi-structured interviews were employed to collect data from 14 hotel managers in Aksum town and the data were analysed using thematic analysis. Findings from the study showed that seasonality causes large occupancy drops during off-months and brings about a considerable drop in hotels’ revenue. However, in terms of recruitment and staff-related costs, hotels in Aksum do not concede serious economic costs and this is mainly attributed to their size. Study results also revealed that increasing supply of additional hotel products in peak season and diversifying products that cater to local markets are the major strategies for addressing tourism seasonality. The study offers an important theoretical contribution as it presents the economic costs of tourism seasonality on small hotels, and the major ways of overcoming it in a developing-destination context.</p> <p><strong>Keywords:</strong> economic consequences, low season, peak season, response strategies, thematic analysis</p> Amare Yaekob Chiriko Copyright (c) 2021-06-29 2021-06-29 11 2 137–143 137–143 Moving to design-based education in hotel management school: proof of success and beyond — a research journey https://www.ajol.info/index.php/rhm/article/view/209632 <p>NHL Stenden University of Applied Sciences adopted the innovative educational concept design-based education (DBE) in 2018. The Hotel Management School is one of the programmes that introduced a DBE curriculum.&nbsp; It is important to explore to what extent DBE is successfully implemented and to monitor the long-term impact of DBE on students, lecturers and the industry. The purpose of the current article is to position a longitudinal research journey in which stakeholders’ personal and social experiences and perceptions are the starting point for the research focus. Using educational design research, the current research aims to contribute to the four intended impact areas: knowledge, personal development, system development and product development.</p> <p><strong>Keywords</strong>: accompanying research, design thinking, educational design research, game changers, hospitality management education, innovative education</p> Hanneke Assen Marte Rinck de Boer Macmillion B Fernandes Copyright (c) 2021-06-29 2021-06-29 11 2 145–150 145–150 How do employees really feel about team building? An exploratory netnographic investigation https://www.ajol.info/index.php/rhm/article/view/209635 <p>This study explored employees’ attitudes towards team-building events. Anonymous qualitative data were obtained using netnography and analysed through an interpretive content analysis approach. The data analysis yielded sixteen codes and five main themes, on the basis of which employees’ attitudes were modelled into eight categories, represented on a two-dimensional coordinate system along two axes (attitudinal and behavioural): true believers, go with the flow, rational thinkers, pragmatists, saboteurs, political dropouts, honest opt-outs, and absentees with genuine reasons. Theoretical and practical implications of the findings are discussed both in general terms and for hospitality enterprises.</p> <p><strong>Keywords:</strong> behavioural tendency, employee attitude, management, netnography, team-building activiti</p> Ran Zhang Erwin Losekoot Copyright (c) 2021-06-29 2021-06-29 11 2 151–158 151–158 Crisis management: The response of a small Dutch hospitality company during the COVID-19 pandemic https://www.ajol.info/index.php/rhm/article/view/209636 <p>The purpose of this study was to explore how a small Dutch hospitality company responded to the COVID-19 pandemic and hence create an understanding of how hospitality businesses can potentially use this knowledge when facing similar crises in the future. This study is based on exploratory research and used interviews to collect primary data. Five themes were found: initial crisis response, operational expenses, health scare, marketing, and crisis impact. It is seen that crisis management was implemented during the COVID-19 pandemic, where reactive strategies were key for survival. Immediate actions were taken and implementing change was seen as easier due to the small size of the company. Further, operational expenses were adjusted to the changed demand and a favourable reputation helped to rebuild customers’ trust, where marketing initiatives were seen as important to reach customers. Finally, the impact of COVID-19 can strengthen organisational efficiency when handled well. Research about the impact of COVID-19 on the hospitality industry is limited, therefore further research is recommended on the long-term crisis response and the crisis consequences as well as the attitude of owners and employees of the hospitality industry during the COVID-19 pandemic.</p> <p><strong>Keywords:</strong> COVID-19, crisis management, crisis response, hospitality management</p> Nanda van Leeuwen Boomkamp Nicole Vermolen Copyright (c) 2021-06-29 2021-06-29 11 2 159–164 159–164 A preliminary evaluation of the impact that the COVID-19 pandemic could have on female employability in the tourism and hospitality sectors in Italy https://www.ajol.info/index.php/rhm/article/view/209637 <p>The article focuses on the analysis of preliminary data regarding the challenges that female employability in the tourism and hospitality sectors in Italy has faced and will continue to experience as a result of the economic impact of the COVID-19 lockdown. A review of the literature shows the precarious nature of the female employability opportunities that were already inherent in the industry. The research surveyed 54 male and female employees in the tourism and hospitality sectors regarding perceptions and expectations of work security and future job opportunities. The results revealed that no significant differences were found regarding job opportunity expectations between male and female respondents in general. The gaps in expectations became significant, however, when household, pressure obligations such as childcare, care of relatives or household duties are taken into consideration. These expectations seem to be less for the male respondents. These preliminary results suggest a need for governmental policies to aid in the provision of household support.</p> <p><strong>Keywords:</strong> crisis, expectations, female workforce, lockdown</p> Radu Mihailescu Azzurra Rinaldi Copyright (c) 2021-06-29 2021-06-29 11 2 165–170 165–170 Book Review: Slavery and Liberation in Hotels, Restaurants and Bars https://www.ajol.info/index.php/rhm/article/view/209639 <p>Conrad Lashley (Ed.), 2021. 1st edition. London: Routledge. 208 pages. eBook ISBN: 9780367855383.</p> Georges El Hajal Copyright (c) 2021-06-29 2021-06-29 11 2 171–172 171–172