Harveysmith3840

This exploratory study reviews the overall impacts of coronavirus disease 2019 (COVID-19) pandemic on China's hotel industry. A COVID-19 management framework is proposed to address the anti-pandemic phases, principles, and strategies. This study also suggests that COVID-19 will significantly and permanently affect four major aspects of China's hotel industry-multi-business and multi-channels, product design and investment preference, digital and intelligent transformation, and market reshuffle.Job satisfaction is important in the tourism sector since workers' satisfaction is key to providing high-quality service, which is very important in determining organizational success. The working conditions that influence job satisfaction depend to a large extent on the institutional context, which shows similarities in some European countries. This research aims to compare working conditions and job satisfaction among European country blocks that have similar institutional characteristics. Unlike previous studies, this research adopts a comprehensive approach by considering institutional and organizational factors in the analysis of employees' perceptions of job satisfaction. The sample is made up of 1633 workers in 16 European countries. The results demonstrate the existence of three different models of working conditions in Europe leading to differing levels of job satisfaction in tourism. These models do not correspond to the clusters identified by the previous literature, which adopts an institutional perspective.Given the emergence of solo dining resulting from the changing family structure and increasingly individualised lifestyle in contemporary Chinese society, this study investigates solo dining in the setting of Chinese restaurants in Macao, including the solo dining motivations, behavioural characteristics, and experiences, taking into considerations the underlying social and cultural factors. Adopting a sequential exploratory mixed-method design, 18 interviews were conducted, followed by a survey with 493 local diners. Findings show that freedom of choice and satisfying hunger are the main motivations for solo dining, and some solo-friendly attributes, food-related attributes, and restaurant characteristics are considered as important elements. PF-04691502 inhibitor Solo dining is perceived positively, partly because its perceptions and experiences are shaped by the diners' socio-cultural backgrounds and unique regional characteristics, in which solo dining is considered relatively common in Macao as opposed to extant literature that has suggested an essentialised assumption about Chinese group-oriented dining preference. Sociocultural insights and managerial implications are provided in catering to the growing solo diner market.The 7 Ps model is a very useful tool in helping service firms solve managerial issues in marketing. Guided by the 7 Ps marketing mix framework, a big-data, supervised machine learning analysis was performed with 1,148,062 English reviews of 37,092 Airbnb listings in San Francisco and New York City. The results disclose similar patterns in both markets, where travelers shared their experience about Service Product and Physical Evidence most often; Price and Promotion were the least mentioned elements. Furthermore, through a series of comparisons of Airbnb's 7 Ps marketing mix among the listings managed by different types of hosts, multi-unit and single-unit hosts seem to offer similar services with a small observable difference; whereas superhosts and the ordinary hosts deliver different services. This study makes valuable methodological contributions and provides practical marketing insights for hoteliers and the hosts and webmasters on home-sharing websites. Policymakers should pay special attention to multi-unit hosts.When dining in restaurants, diners often anticipate indulgent consumption, such as enjoying a dessert. This study examined the effects of anticipating such indulgence on preferences for healthy food among restrained and unrestrained eaters. Two experiments revealed that anticipating indulgent consumption reduced restrained eaters' preference for the immediate consumption of healthy food. Conversely, unrestrained eaters' expectation of indulgent consumption increased or did not change their preference for a healthy option. The interactive effect of indulgence anticipation and dietary restraint on healthy food preference held regardless of availability of nutrition information. The findings suggest that, despite increasing concern for healthy eating, restrained consumers ironically show a preference for unhealthy food options when anticipating a dessert consumption opportunity. The present study provides theoretical implications for consumption anticipation, sequential consumption, and dietary restraint, and practical implications for restaurateurs as well as for consumers, health professionals, and policymakers regarding healthy eating.The present research investigates the effects of "High Performance Work Systems (HPWS)" on employees' "work engagement" and "service-oriented Organizational Citizenship Behavior (OCB)", through the development of a social and justice climate. In doing so, "Partial Least Squares Structural Equation Modeling (PLS-SEM)" was applied based on a convenient sample of 448 customer-contact hotel employees across ten Greek hotel organizations. In summary, the study reveals first the valuable contribution of HPWS towards the development of a justice and service climate, which in turn influence positively employees' work engagement. As a consequence, employees respond by exhibiting extra role behaviors and by engaging in service-oriented OCB. Overall, the findings clarify the mechanism behind the HPWS process, known as the "black-box", a valuable knowledge for professionals practicing Human Resource Management (HRM).Utilizing a sample of 192 hospitality firms, this study investigates the moderating role of a dynamic environment, coupled with business and social networking ties and technology resources, on the relationship between entrepreneurial orientation and organizational performance in hospitality firms. This research is novel in that we adopt business network ties and social network ties as two moderating variables along with technology resources between entrepreneurial orientation and business performance, providing evidence on a topic which has received little attention to date. The results posit that in an uncertain, dynamic environment a higher level of risk and entrepreneurial orientation benefit business performance especially when coupled with strong business and social networks.