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> en-US <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> publishing@nisc.co.za (Publishing Manager) journals@nisc.co.za (Editorial Support) Mon, 27 Jul 2020 14:13:07 +0000 OJS 3.1.2.4 http://blogs.law.harvard.edu/tech/rss 60 Media images and the gendered representation of chefs https://www.ajol.info/index.php/rhm/article/view/198058 <p>Images portrayed in online media may influence societal perceptions of chefs, with the potential to perpetuate gender segregation in the&nbsp; professional kitchen. Little scholarly attention in previous research has been given to the examination of gender and images in hospitality media. This article aims to fill that gap through an exploration of how online hospitality media may socially construct the gendered nature of the chef&nbsp; profession. The visual research method — the use of images to learn about the social world — was used to analyse 315 images collected from lifestyle magazines accessed online, food event websites, hospitality and restaurant industry-related websites, cookbooks and cooking equipment websites in New Zealand. Specifically, images depicting male and female chefs were sourced and analysed in relation to their gender&nbsp; representation. The findings revealed a marked difference between the portrayed images of male and female chefs. Not only did female chefs feature less frequently in the images, they were also predominantly portrayed in more domestic settings, with feminine aspects emphasised. The<br>potential implications of these results are discussed, including the reinforcement of gender stereotypes underpinning segregation in the chef profession.</p> <p><strong>Keywords</strong>: female chefs, gender segregation, magazines, male chefs, metaphors, visual research </p> Beverly (Shih-Yun) Chen, Alison McIntosh, Candice Harris, Warren Goodsir Copyright (c) https://www.ajol.info/index.php/rhm/article/view/198058 Mon, 27 Jul 2020 00:00:00 +0000 Measuring language usage in hospitality situations https://www.ajol.info/index.php/rhm/article/view/198059 <p>In this study, language usage in hospitality situations is measured. To this end, a corpus of utterances taken from a Colombian Spanish novel is quantitatively analysed. As a starting point of the analysis, it is illustrated that different modes of address (T and V) are used in hospitality situations, since they affect an interlocutor’s positive face. Likewise, different types of verb moods seem to be relevant to hospitality situations, as they&nbsp; influence the negative face of speakers. Furthermore, whether linguistic forms enhance or threaten the interlocutor’s positive and negative face is determined by the type of social relationship between the speakers and the communicative situation in which they are used. Moreover, it is assumed that hospitality situations can be defined as interactions between non-relatives that are non-conflictive in nature. Based on this assumption, the quantitative analysis indicates that in hospitality situations V is more likely to be used than T, whereas in non-hospitality situations T is more likely to be used than V. In contrast, hospitality situations do not necessarily differ from non-hospitality situations in the use of verb moods. Together, these findings serve to illustrate how the use of language may shape hospitality experiences. They suggest that hospitality may be related to different linguistic systems interacting with the context. Hospitality professionals working in a field that is highly dependent on a smooth host-guest interaction could especially benefit from these findings. Furthermore, from an academic point of view, these findings may function as a starting point to further investigate the relation between the use of language and the experience of hospitality.</p> <p><strong>Keywords:</strong> communicative situation, linguistic forms, modes of address, politeness, social relationship, speech acts, verb moods</p> Leanne Schreurs Copyright (c) https://www.ajol.info/index.php/rhm/article/view/198059 Mon, 27 Jul 2020 00:00:00 +0000 Exploring the key components of a contemporary hospitality servicescape: Architecture, theology and community https://www.ajol.info/index.php/rhm/article/view/198060 <p>This article aims to contribute to the theoretical understanding of the hospitality servicescape. Through this analysis this article makes&nbsp; recommendations to managers on how they can set about creating a genuine sense of welcome and hospitality in a contemporary setting. It uses a case study of Jabixhûs, a “prayer house” in the northern Dutch city of Leeuwarden to investigate how religious convictions can blend with architectural expertise and a lifetime love of hosting “the other” to create a hospitable space where people can share experiences. The location of&nbsp; Jabixhûs on the actual historical pilgrimage route to Santiago de Compostela and socially within the community in Leeuwarden provides a combination of influences on the religious hospitality experiences offered. As well as extensive observations, a phenomenological interview was conducted with its owners, designers and operators, supplemented by feedback posted on the accommodation’s Airbnb listing. The three theoretical servicescape-related themes identified are the provision of hospitality through architecture, theology and community. Management recommendations include the suggestion that the closer personal motivations and the hospitality offering are aligned, the easier it is to deliver a<br>meaningful experience. A clear and authentic hospitality servicescape can help to ensure that this occurs.</p> <p><strong>Keywords</strong>: architecture, community, hospitableness, hospitality, religion, servicescape, theology</p> Peter Singleton, Erwin Losekoot Copyright (c) https://www.ajol.info/index.php/rhm/article/view/198060 Mon, 27 Jul 2020 00:00:00 +0000 Exploring the concept of hostmanship through “50 cups of coffee” https://www.ajol.info/index.php/rhm/article/view/198061 <p>This article explores how hospitality academics and students understand, interpret and experience hostmanship. Building on a literature review which outlines and discusses the development and definition of hospitality, this exploratory study is framed by an interpretivist approach. Semi-structured interviews were conducted with 46 hospitality academics, staff and students (50 were initially invited). Each individual interview focused on uncovering the individual’s understanding of and attitude towards hostmanship, and was transcribed before being analysed by both researchers in order to identify themes that could be used to investigate the concept of hostmanship. Findings show that a genuine connection, the pro-active behaviour of the host, and surprises led to a welcoming feeling for the guest. An unwelcome feeling was mostly created when protocols and systems were prioritised above the human being and, on occasion, specific, unpleasant behaviour of the host. When people were asked to define hostmanship, the following aspects were mentioned most: being and acting sincerely from the heart, and creating a true connection between people.</p> <p><strong>Keywords</strong>: genuine connection, hospitality, host-guest interaction, hostmanship, qualitative research, touchpoints, welcoming feeling</p> Monique Medema, Brenda de Zwaan Copyright (c) https://www.ajol.info/index.php/rhm/article/view/198061 Mon, 27 Jul 2020 00:00:00 +0000 On the challenges of making a sustainable kitchen: Experimenting with sustainable food principles for restaurants https://www.ajol.info/index.php/rhm/article/view/198062 <p>Concerns with the sustainability of food have moved from the margins of the gastronomy world to a much more central stage, mirroring a growing concern by citizens around food origins, carbon footprint and social practices in value chains. Evolving literature on food sustainability addresses many of these challenges, with macro and systemic approaches that have proved valuable in certain domains, such as food policy. However, professionals from the hospitality industry are still very under-informed on the methods adopted by researchers investigating food sustainability. This article tries to fill this gap by presenting an approach on how micro-level practices in restaurant kitchens can be informed by sustainable principles derived from the conceptual lens of food sustainability. It demonstrates the identification of principles and the definition of sustainable practices with two empirical cases: Hermann’s restaurant in Berlin, and Mesa pra Doze gastronomic project, in Brasília. Comparing those two different experiences, similar and dissimilar challenges were found. Contrary to common thinking, the higher costs normally associated with sustainable sourcing were diluted by the higher margins and low weight of sustainable ingredients in the total operational costs. Access to these, in terms of time and availability, proved to be the real challenge, given their less developed distribution channels. Lastly, the high degree of freedom and meaningful deliberation which the kitchen team benefited from, in both cases opened the possibility to more coherent and comprehensive definitions of sustainable principles and practices.</p> <p><strong>Keywords</strong>: food sustainability, food systems, sustainable kitchen, sustainable gastronomy </p> Matheus Alves Zanella Copyright (c) https://www.ajol.info/index.php/rhm/article/view/198062 Mon, 27 Jul 2020 00:00:00 +0000 The effect of employees’ behaviour on organisational competitiveness in hospitality https://www.ajol.info/index.php/rhm/article/view/198063 <p>The purpose of this research was to establish the effect of employee behaviour on organisational competitiveness in the hospitality industry. A sample of 51 employees took part in the study. Results show that employee attitude and perceptions towards various aspects of hotel operation are key antecedents that shape employee behaviour. It was established that employee behaviour has a direct effect on organisational competitiveness.<br>For future improvements, it is recommended that managers within the hospitality establishments make conscious efforts to involve employees in operational decision-making, communicate ideas in a way that is easy to understand, and lastly the salaries of employees should be adjusted periodically following key inflation factors such as the prices of essential commodities.</p> <p><strong>Keywords</strong>: employee attitude, employee behaviour, employee perception, organisational competitiveness</p> Belmiro D. Simbine, Eddy K. Tukamushaba Copyright (c) https://www.ajol.info/index.php/rhm/article/view/198063 Mon, 27 Jul 2020 00:00:00 +0000 Luxury consumption in tourism: The case of Dubai – Part 2 https://www.ajol.info/index.php/rhm/article/view/198064 <p>2016 was a year of critical discussion and reflection for Nadkarni and Heyes as they considered the luxury image of Dubai in this journal. Discussions outlined the theoretical nature of luxury while also addressing the current hotel industry statistics coming out of the Emirate. Now four years on, Nadkarni and Heyes look to deliver this critical reflective research note to readers and researchers on what is and has happened in Dubai, looking to examine whether the luxury image of the destination is being progressed, maintained or diluted.</p> <p><strong>Keywords</strong>: destination, hotel pipeline, luxury hotels, management, marketing, reputation</p> Andy Heyes, Sanjay Nadkarni Copyright (c) https://www.ajol.info/index.php/rhm/article/view/198064 Mon, 27 Jul 2020 00:00:00 +0000 The future of hospitality jobs https://www.ajol.info/index.php/rhm/article/view/198065 <p>This article reviews the literature on artificial intelligence (AI)-driven technology and looks at its effects on the future of hospitality jobs, and the skills needed for the future. The purpose of this article is to understand and describe how developments in AI-driven robotics and automation will shape the future of hospitality jobs, the skills in demand, and their impact on the design of education and training. Various input parameters are significant in understanding the future of hospitality jobs. For an optimised understanding, literature has been critically reviewed and investigated from different angles, namely academics, technological advancements, developments in the industry, and governments and policymakers. The literature reveals that AI-driven technology is developing at a very high speed and shows its extensive application in tourism and hospitality&nbsp; management and other related industries. Many of today’s jobs will be lost to AI, automation and robotics, and new jobs with new skill-set requirements will emerge. Education establishments will have to adopt a new futureproof educational system or risk becoming obsolete. This review article will be beneficial for industry and education. The article reveals the detailed literature review on jobs that are at high risk of disappearing and offers an insight into what future jobs might be and what skills and competences will be required.</p> <p><strong>Keywords</strong>: artificial intelligence, employment, skills, hospitality, human resources, training and education</p> Georges El Hajal, Bill Rowson Copyright (c) https://www.ajol.info/index.php/rhm/article/view/198065 Mon, 27 Jul 2020 00:00:00 +0000 Happiness at work: a phenomenological study of the experiences of hospitality industry employees https://www.ajol.info/index.php/rhm/article/view/198066 <p>Though happiness might be an interesting factor to consider in the discussion on retaining employees, only a limited number of studies on&nbsp; happiness of hospitality employees has been done. This master’s thesis study, rooted in the tradition of the interpretative phenomenological analysis, unpacks the connection of work experiences and feelings of happiness of five hospitality employees aged between 20 and 30. In-depth interviews revealed that happiness is found in moments of external recognition of professional achievements, while contributing to the company’s performance or to guest experiences. We see that these moments reinforce a high-performance attitude that, however, could also create a form of addiction. We recommend integrating appreciative feedback of staff achievements on a regular base during operations. Furthermore, we suggest staff coaching with the aim to develop self-awareness and self-acknowledgement.</p> <p><strong>Keywords</strong>: added value, external recognition, happiness, interpretative phenomenological analysis, transient level </p> Anne Eline Frederique Melie, Jan Arend Schulp, Marte Rinck de Boer Copyright (c) https://www.ajol.info/index.php/rhm/article/view/198066 Mon, 27 Jul 2020 00:00:00 +0000