Industry Implications Of A Scaffolded Hospitality Co-Op, Juan Mendez, Joel Reynolds

ICHRIE Research Reports

The hospitality industry faces a persistent skills gap as graduates enter the workforce with limited preparation in the adaptive, operational, and AI-enabled competencies modern employers require (Jackson, 2013; Sigala, 2018). Cooperative education offers a structured response, yet many programs default to a single internship that leaves the integration of theory and practice to chance. This report presents an undergraduate scaffolded cooperative education framework developed at a U.S. hospitality business school that sequences two foundation courses, six concurrent work-integrated courses, and a capstone digital portfolio across a two-year arc. The framework is grounded in experiential learning and scaffolding theory (Kolb, 1984; …

Supporting Women On The Hospitality Career Ladder: Fixing The Leadership Pipeline Drop-Off, Samantha A. Baker, Susan E. Gordon

ICHRIE Research Reports

The hospitality industry has a large discrepancy when comparing the number of women working within higher management roles compared to the number of men. This is despite women making up a majority of the hospitality industry. The goal for this study was to bring attention to this discrepancy by investigating how companies can retain female employees and aid in their career advancement. Interviews of a diverse set of women who all carry relations to the hospitality industry, produced three main themes of flexibility, career support, and work-life balance. Some actions that can be taken by companies to help women advance …

From Kitchen To Canon: Women And Culinary Recognition Executive Summary, Eulanda A. Sanders, Andra Harris

ICHRIE Research Reports

Despite women comprising a majority of the U.S. restaurant workforce, they remain significantly underrepresented in culinary leadership and elite recognition. Using an exploratory, descriptive design that draws on secondary data from the ACS, NRA, U.S. Census Bureau, and the James Beard Foundation, this study maps gender disparities across the culinary career pipeline. Women represent approximately 54% of the restaurant workforce but only 24.8% of chefs and head cooks, with a substantial gender wage gap persisting across the occupation (NRA, 2026; U.S. Census Bureau, 2024). Of 402 James Beard Award winners analyzed, 71.6% were male and 28.1% female. Disparities intensify at …

Beyond The Lab: A Competency-Rated Model For Building Industry-Ready Hospitality Leaders, Arlene M. Garrick

ICHRIE Research Reports

Hospitality employers continue to report a persistent readiness gap between academic preparation and operational performance. Supervisors cite inconsistent communication, limited cultural intelligence, weak leadership judgment, and subjective evaluation systems as barriers to building strong talent pipelines (Baum, 2015). This report presents the Competency‑Rated Experiential Assessment Model (C.R.E.A.M.), implemented within a live hotel operation at The Lodge at Hocking College to address these challenges. Within eight weeks, students demonstrated measurable improvements in communication clarity, cultural awareness, bias mitigation, and professional judgment. The model provides a scalable, low‑cost framework that hospitality operators and educators can adopt within a 30‑day cycle to strengthen …

Designing Menus That Welcome Everyone: How Inclusive Menu Cues Drive Customer Behavior For Diners With Dietary Restrictions, Cortney Norris, Lisa Slevitch, Matthew Bauman, Soyoung Park, Seung Hyun Lee

ICHRIE Research Reports

Millions of consumers navigate dietary restrictions every time they eat out, whether due to food allergies, religious practices, or lifestyle choices such as veganism. Yet most restaurant menus do little to acknowledge these needs. This report summarizes findings from a three-phase study that explored which menu design features most effectively communicate inclusivity to diners with dietary restrictions and how those features influence emotions, attitudes, and likelihood of choosing a restaurant. The results offer restaurant operators concrete, evidence-based strategies for making their menus more welcoming and, in doing so, expanding their customer base.

Origami Sake: Building A Sustainable Supply Chain For A New Beverage Startup, Akosua Sayer Koduah, Nick E. Johnston

ICHRIE Research Reports

Sustainability has become a strategic pillar in the hospitality and beverage industry, shaping supply chain decisions, consumer behavior, and market competitiveness. This study examines how Origami Sake, a startup brewery in Hot Springs, Arkansas, integrates sustainability into its supply chain from inception. Using qualitative analysis of company interviews, secondary data, and comparative literature, the study shows that Origami Sake embeds renewable energy, localized rice sourcing, and by-product reuse into its core operations. These practices reflect circular economy principles and strengthen regional identity, yet they also pose challenges related to packaging limitations, organic rice availability, data-tracking gaps, and the risks of …

Are Hotels Ready For Flooding? Improving Employee Preparedness, Ahmin Kwon, Marketa Kubickova, Swechchha Subedi

ICHRIE Research Reports

Focusing on the experiences of 500 current hotel employees in the United States, this report evaluates current levels of flood preparedness and the role of organizational support in shaping employee proactive response. Findings indicate that most employees have experience with flooding and rely on multiple information sources, yet trust in government response remains moderate. Clear disparities emerge across hotel segments, with significantly higher preparedness commitment and proactive behavior among employees in luxury hotels and those with longer tenure. Importantly, prior experience does not necessarily translate into effective preparedness. Although many respondents perceive existing information as sufficient, there is a continued …

Exploring Hotel Sustainability Through A Service Design Lens: An Espoused Theory Vs. Theory-In-Use Perspective, Cindy Yoonjoung Heo, Jaehyun Park, Sanqi Yang, Chen Ni, Lei Tang, Lei Yu, Julneth Rogenhofer, Geraldine Assen

ICHRIE Research Reports

Sustainability is now widely embedded in hotel strategies, but it is often assessed through what hotels communicate rather than what guests actually experience. This study examines that disconnect by drawing on Argyris and Schön’s distinction between espoused theory and theory-in-use, combined with a service design perspective. Using document analysis alongside in-situ observations at the front desk and in guest rooms, the study looks at how sustainability appears across service touchpoints and whether it is likely to be noticed and understood by guests. The findings suggest that many initiatives are operationally in place but remain largely out of sight during the …

Robot Ready, Deploying Semi-Autonomous Food Delivery Robots, Betsy Bender Stringam, Somang Min, Jennifer Martinez

ICHRIE Research Reports

Semiautonomous food delivery robots are expanding rapidly across college campuses, healthcare facilities, office complexes, and other food delivery settings. The semiautonomous food delivery robot market grew to about $800 million in 2025 and is expected to exceed $3.24 billion by 2030.

This report draws on research studies conducted at a university contract foodservice beta deployment site, involving in-depth interviews with employees and managers who worked directly with semiautonomous food delivery robots during and after implementation, triangulated with field notes and observations by the research team. The report highlights key findings and develops an original practitioner framework around these findings, called …

Building Consumer Trust In Short-Term Rentals: A Literature Review On Factors Influencing Consumer Booking Motivations And Trust Formation, Alyssa N. Thornton, Kiyan Shafieizadeh

ICHRIE Research Reports

This study synthesizes existing research on consumer trust formation and booking motivations in short-term rental (STR) platforms through a systematic literature review. Drawing on 19 peer-reviewed studies published between 2015 and 2025, the review examines how trust-building cues and motivational factors jointly influence consumer booking decisions in peer-to-peer accommodation contexts. Using a thematic analysis approach, the findings reveal five dominant themes: visual and aesthetic cues, host attributes, reviews and reputation mechanisms, economic and functional motivations, and host–guest interaction. The results highlight the central role of visual presentation and social signals in reducing perceived risk and fostering trust, while economic and …

Pricing Hawaii: When Discounts, Fees, And Transparency Collide In Hotel Pricing, Kody Dominguez, Ingrid Lin

ICHRIE Research Reports

This report examines how hotel pricing structures in Hawaiʻi; specifically, Kamaʻāina discounts, visitor rates, and destination fees interact to shape perceptions of fairness, transparency, and booking behavior.

Using survey data from 192 respondents and a pricing audit of 57 properties in Oahu, Hawaii, the findings reveal a structural disconnect between pricing intent and guest experience. While Kamaʻāina discounts range from 20–30%, mandatory destination fees averaging $37.69 significantly erode realized savings, particularly at mid-tier price points. As a result, 62% of residents perceive hotel pricing as unfair, compared to 27% of visitors, and nearly 70% of respondents report abandoning bookings due …

Beyond The Aisle: The Essential Guide For Event Planners To Navigate Cultural Diversity In Weddings, Ellee N. Marsh, Mary Olle Dr.

ICHRIE Research Reports

This research aims to address an educational gap within the event planning community regarding cultural diversity across the wedding industry. As the wedding market within the United States continues to increasingly globalize, planners are encountering couples from a wide variety of cultural, ethnic, and religious backgrounds. Understanding and appreciating a wide range of these cultures creates an important baseline of someone else’s background in order to recognize where people are coming from and why they want certain traditions present. Recognizing this lack of cultural knowledge within the wedding planning community, I have developed a cultural wedding handbook that is designed …

From Miso To Tray-C: The Impact Of Hedonic And Utilitarian Name Preference On Non-Humanoid Service Robots In Restaurants, Fatmah Almeer, Amit Sharma

ICHRIE Research Reports

Service robots are become common in the restaurant industry. Robot suppliers recommend business name such robots to increase the likelihood of their acceptance by employees and consumers. The purpose of this study was to investigate the preferences of robot names representing "Utilitarian" and "Hedonic" attributes. Our findings show that study respondents had a significantly stronger preference for hedonic names compared to utilitarian names. Names with hedonic attributes were perceived positively and were considered more trustworthy. The name identified through this study was adopted for the service robot at a hospitality management program in the United States. This report also provides …

Transportation Needs And Commuting Stress Among Hospitality Employees: A Perspective From The Las Vegas Strip Corridor, Mehmet Erdem, Shashi Nambisan, Jehun Moon, Billy Bai, Juliana Byzyka, William Werner, Bethany Khan

ICHRIE Research Reports

This study examines the determinants of commute-related stress by integrating behavioral and situational perspectives within Las Vegas contexts. Grounded in the spillover theory, this study conceptualizes commuting stress as a cross-domain process in which strain generated during commuting extends into broader psychological outcomes. Employing an ordinary least squares (OLS) regression model, this study identifies the key components associated with commuting stress using survey data from 1,224 union workers in the Strip Corridor in Las Vegas. Findings reveal that experiential and situational factors play a dominant role in shaping stress perceptions. Specifically, traffic disruptions and behavioral adaptations (e.g., leaving earlier) emerge …

Passenger Delight In Liminal Spaces: Uncovering The Dynamics Of Airport Airside F&B, Thorsten Merkle, Sushanta Das

ICHRIE Research Reports

The airport airside environment is a unique and highly consequential setting for consumer behavior, where passengers’ food and beverage (F&B) decisions are shaped by time pressure, emotional states, and spatial constraints. This study empirically validates two complementary frameworks - the CX Delightors Framework and the Airport Airside Consumption Model - in the U.S. context to deepen understanding of passenger behavior in this liminal space. Using survey data from 1,374 passengers across three major U.S. hub airports (DEN, PHX, SLC), we conducted principal component analyses to refine the original nine CX Delightors attributes into five robust dimensions: Hospitality & Ambiance, Value …

Sustainable Practices In The Restaurant Industry: Review 2020-2025, Joel Reynolds

ICHRIE Research Reports

This review examines sustainability practices in the restaurant industry from 2020-2025, analyzing environmental, social, economic, and technological dimensions. Using a rigorous methodology including comprehensive database searches and thematic synthesis, we identified significant fragmentation across research streams and persistent gaps between theoretical frameworks and practical implementation. Our analysis reveals how contextual factors—including geographical location and restaurant segment—significantly influence sustainability approaches, challenging universal prescriptions. The review highlights critical methodological limitations in current research, particularly regarding measurement approaches, system boundaries, and ethical considerations of technological innovations. These findings provide a foundation for developing more integrated, context-sensitive sustainability frameworks for both researchers and practitioners.

Beyond Compliance: Investigating The Motivational Power Of Equality, Diversity And Inclusion (Edi) In European Hospitality, Alessandro Ferrazza Dr

ICHRIE Research Reports

The base concept of this study is to explore the interrelationship between Equality, Diversity and Inclusion (EDI) practices, employee motivation and performance within the European Hospitality Industry. The research aims to identify the barriers and facilitators that shape motivational synergies stimulating performance outcomes, particularly for underrepresented employee groups. The researcher employed a mixed-methods approach underpinned by a pragmatic interpretivist framework. The findings revealed that there is wide use of discriminatory practices, limited career progression and poor work-life balance which act as significant demotivators (Siu et al., 1997). The study also reconceptualises EDI not merely as a compliance requirement, but as …

Are We Truly Diverse: Investigating The Diversity In Hospitality And Tourism Faculty Within The United States, Michael D. Caligiuri, Abigail Foster, Phillip M. Jolly, Miranda Kitterlin

ICHRIE Research Reports

Both practice and research within the hospitality and tourism field have grown increasingly concerned with issues of diversity, equity, and inclusion (DEI). Yet while a significant and growing body of research has looked into the drivers and effects of representation in the workplace, very little has investigated the state of diversity in hospitality and tourism faculties. This is a serious oversight, as faculty diversity has been linked to a number of individual, organizational, and societal benefits. Drawing on an in-depth investigation of the racial/ethnic and gender makeup of 57 hospitality and tourism programs in the United States, our results indicate …

Can Human Engagement And Artificial Intelligence (Ai) Co-Exist In The Online Classroom?, Mimi Gough

ICHRIE Research Reports

Today’s academic environment is faced with a new predicament in trying to understand the implications of Artificial Intelligence (AI). Many online educators are asking “What do I need to know about AI as it applies to academics? How do I prepare my students for careers in the hospitality and tourism industry while trying to balance human engagement with AI? In its current form, AI has created apprehension among higher education stakeholders about developing policies, procedures and usage as they redesign curriculum that supports students who may use AI in their future careers. This manuscript, based on a 2024 ICHRIE Conference …

Enhancing Workforce Readiness In The Hospitality Industry: A Gender-Based Study Of Hospitality Business Students’ Internship Experiences, Kira Saroken, Yongwoo Nam, Benjamin Kim, Mi Ran Kim, Hala Sun, Troy Walker

ICHRIE Research Reports

Internships play a vital role in bridging the gap between academic knowledge and practical industry experience for hospitality business students. This study investigates the impact of internship experiences on workforce readiness, focusing on gender-based differences in perceived achievements and areas for improvement. Grounded in Experiential Learning Theory (ELT) and Work-Integrated Learning (WIL), the research examines how internships contribute to students’ career preparation. A survey of 373 students revealed that female students emphasized interpersonal and creative problem-solving skills, whereas male students highlighted technical expertise and leadership. These findings suggest that both educational institutions and the hospitality industry should tailor internship structures …

The Two Faces Of Airbnb Disruption: Licensed Accommodations Perspective On Contrasting Impacts On Community In Nova Scotia, Maria Matthews, Ioannis S. Pantelidis, Rodrigo Lucena

ICHRIE Research Reports

This paper examines the disruptive impact of Airbnb on urban and rural communities within the province of Nova Scotia, Canada, from a licensed accommodations perspective. Utilizing qualitative methods, this study gathers insights from general managers and owners in the licensed accommodation sector to understand similarities and differences in how Airbnb influences socioeconomic factors, housing markets, and community dynamics in both urban and rural settings. Overall, Airbnb's influence is double-edged, offering economic opportunities while simultaneously posing significant socioeconomic challenges. The findings underscore the need for nuanced policy approaches relating to Airbnb that balance economic growth with community well-being, ensuring sustainable development …

Generative Artificial Intelligence In Hospitality And Tourism Marketing: Exploring Perceptions, Risks, And Benefits From A Managerial Standpoint, Faizan Ali, Usman Khan, Kashif Ali Khan

ICHRIE Research Reports

The rapid adoption of Generative Artificial Intelligence (GAI) is transforming hospitality and tourism marketing, offering both opportunities and challenges for industry professionals. This study explores the integration of GAI in the U.S. hospitality sector, focusing on its ethical, operational, and strategic implications. A mixed-methods approach was used, combining qualitative insights from 20 industry professionals with quantitative data from 163 participants. The findings reveal a dual perspective: while GAI enhances personalization, customer engagement, and operational efficiency, concerns remain regarding data privacy, customer trust, and ethical considerations. Despite these challenges, the high level of familiarity with GAI among participants suggests its growing …

Ai Avatars In Hospitality Employee Training: Transforming Learning Through Innovation, Eulanda A. Sanders, Nikol K. Lopez Llantuy, Li Jiang

ICHRIE Research Reports

The hospitality industry faces challenges in delivering consistent, engaging, and scalable training. Traditional training often fails to address cost, efficiency, and learner engagement. Organizations are turning to technologies like artificial intelligence (AI) to enhance employee development, including AI-driven avatars. Drawing on recent literature in microlearning, avatar-mediated education, and technological adoption models, this study examines the potential of AI avatars to personalize instruction, enhance accessibility, reduce costs, and enhance learning outcomes. Content analysis of fifteen YouTube videos reveals ten themes associated with the use of AI avatars in real-world hospitality settings. The report includes implementation guidelines for integrating AI avatars into …

Event Planners And Plants: Creating A Blooming Experience, Rebekah E T Rowland, Mary S. Olle

ICHRIE Research Reports

This research examines how event planners and horticulturists can collaborate to enhance guest experiences through events hosted at arboretums and public gardens. The meeting and event industry offers diverse opportunities, aiming to create memorable, engaging experiences that encourage return visits. Unique venues such as botanical gardens blend natural beauty, education, and community engagement, elements that traditional spaces often lack. Horticulture, rooted in the art, science, and business of plants, benefits from partnerships with event planners who bring expertise in design and guest experience. Based on existing literature, this study explores how thoughtful event design featuring sustainable floral arrangements and nature …

Sustainability In The Cruising Industry: Innovations In Air Quality, Energy Efficiency, And Waste Management, Fikret Durmus, Mi Ran Kim

ICHRIE Research Reports

The cruise industry, a cornerstone of the global hospitality and tourism sector, faces increasing scrutiny over its environmental impact. As passenger numbers grow, so does the industry's responsibility to adopt sustainable practices. This report examines key innovations in air quality management, energy efficiency, and waste management, highlighting the industry's transition from historically high emissions and waste production to advanced sustainability initiatives. Key focus areas include evolving maritime regulations, adopting cleaner propulsion technologies, integrating energy-efficient solutions, and improving waste treatment practices. Findings indicate that industry leaders are investing in liquefied natural gas engines, exhaust gas cleaning systems, and onshore power supply …

Hospitality Operators And Cannabis Tourism In The South: Insights On Policy & Regulations, Nick E. Johnston, Kelly Way, Chloe Tyner, Betsy Garrison

ICHRIE Research Reports

Cannabis tourism offers new opportunities for U.S. hospitality, although regional adoption is limited and complex due to diverse legal frameworks. Through qualitative document analysis (QDA) of regulatory frameworks in 14 Southern U.S. states, this study compares policies on consumption, sales, and employment in states with limited or emerging cannabis programs. Findings reveal that hospitality operators can enhance guest experiences by creating private, wellness-focused cannabis environments and advocating for gradual policy adjustments. However, compliance with strict consumption, licensing, and workplace rules is essential to mitigate legal risks. This study highlights the South's cannabis tourism potential within politically conservative markets, suggesting that …

Who’S The Real Victim? Marriott’S Victimization And Customers’ Perception Of It - Marriott Data Breach Crisis In 2018, Jae Eun Park, Alyssa Lynn Reed, Alei Fan

ICHRIE Research Reports

This study examines the Marriott data breach crisis of 2018, analyzing Marriott's crisis communication through the lens of Situational Crisis Communication Theory (SCCT). It explores how Marriott framed and responded to the crisis and assesses public perception of these actions. Marriott's official statements were analyzed to determine if there was a match between the company's crisis response strategies and public comments from online news articles were analyzed to explore how the public actually perceived the crisis. The findings indicate that while Marriott employed rebuilding and diminishing strategies to position the crisis in a victim cluster, the public largely saw the …

Examination Of The Interaction Of Tourism Seasonality, Hospitality Enterprise Size, And Patronage Rate In Visitor Flow Dynamics In Kisumu Region, Kenya., Destaings N. Nyongesa, Mathias M. Amata, Samuel Irungu

ICHRIE Research Reports

Tourism seasonality has significantly impacted hospitality enterprises' financial stability and operational efficiency. However, its interaction with enterprise size and patronage rate remains underexplored, particularly in urban destinations such as Kisumu Region, Kenya. This study examines how tourism seasonality, hospitality enterprise size, and patronage rate influence visitor flow dynamics. A mixed-methods research design was adopted; the study integrated quantitative analysis of visitor numbers with qualitative insights from key industry stakeholders. Results indicate that Seasonality significantly affects visitor numbers, with larger enterprises exhibiting more pronounced seasonal fluctuations than smaller ones. However, patronage rates do not significantly moderate these trends, suggesting that customer …

Food Delivery Robots On College Campuses: Understanding Consumer Perceptions And Value Dimensions, Hayeon (Hailey) Choi, Hyun-Woo (David) Joung, Eun-Kyong (Cindy) Choi

ICHRIE Research Reports

The integration of autonomous delivery robots in the foodservice industry offers a promising innovation for enhancing delivery efficiency. College campuses, with their controlled environments and predictable layouts, serve as optimal testing grounds for these robots. This study examines the multifaceted values influencing the adoption and perception of food delivery robots on college campuses, providing insights for industry stakeholders. Findings indicate that functional and emotional values play the most significant role in shaping consumer perceptions, followed by price, novelty, and social values. However, preferences vary based on gender and role (students and faculty/staff), highlighting the need for targeted marketing strategies. These …

Effect Of Street-Pricing Deregulation In U.S. Airports On Customer Satisfaction, Thorsten Merkle, Satheesh Seenivasan, Sushanta Das

ICHRIE Research Reports

This study investigates the impact of pricing policies and food and beverage (F&B) strategies on traveler satisfaction in the dynamic airport environment, with a focus on Phoenix airport in comparison with two other (undisclosed) major U.S. airports. Using a mixed-methods approach that integrates unstructured observations and social media analytics, the research provides a comprehensive understanding of passenger behavior, satisfaction, and spending patterns in airside F&B outlets.

Key findings reveal that traveler satisfaction is driven by factors such as service quality, timeliness, perceived value, and emotional engagement, with price sensitivity playing a relatively minor role. Phoenix International Airport exemplifies a successful …