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Hospitality Administration and Management Commons™

Open Access. Powered by Scholars. Published by Universities.®

2024

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Institution
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Publication
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Articles 151 - 155 of 155

Full-Text Articles in Hospitality Administration and Management

Brand Trust Equation: The Role Of Brand Trust And Its Impact On Pro-Social Behavior In Peer-To-Peer Accommodation, Md Zaker Hossin, Yeasun K. Chung Jan 2024

Brand Trust Equation: The Role Of Brand Trust And Its Impact On Pro-Social Behavior In Peer-To-Peer Accommodation, Md Zaker Hossin, Yeasun K. Chung

ICHRIE Research Reports

Peer-to-peer (P2P) accommodations, like Airbnb, often don’t have the same rules and oversight as traditional hotels. This can make it riskier and less predictable to stay in P2P accommodations, and the quality of the stays varies more. Thus, this study aimed to examine the following objectives: examine how different trust dimensions influence brand trust in P2P accommodations, evaluate how brand trust influences guests’ prosocial patronage behaviors, and assess how brand trust influences guests’ prosocial stewardship behaviors. The study used a scenario-based survey of U.S. travelers. Key variables included ability, benevolence, integrity, predictability, brand trust, prosocial patronage behavior, and prosocial stewardship …

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Dine Green, Be Kind: Local Vs. Chain Restaurants In Sustainability, Brand Attachment, And Pro-Social Behaviors, Md Zaker Hossin, Yeasun K. Chung Jan 2024

Dine Green, Be Kind: Local Vs. Chain Restaurants In Sustainability, Brand Attachment, And Pro-Social Behaviors, Md Zaker Hossin, Yeasun K. Chung

ICHRIE Research Reports

The restaurant industry is characterized by excessive waste and resource consumption, and it faces a pressing need to adopt environmental sustainability practices (ESPs). This research aims to explore the sequential relationship from ESPs to brand attachment (BA) to pro-environmental behaviors while examining the enhancing role of locally-owned restaurants in strengthening these relationships. The survey used a scenario-based survey of U.S. diners and collected data about waste reduction, recycling, minimum water usage, energy conservation, brand attachment, restaurant ownership (local/chain), pro-environmental patronage behavior, and pro-environmental stewardship behavior, using a seven-point Likert Scale. This study aims to advance our understanding of the potential …

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The Impact Of Linguistic Styles On Message Delivery In Encouraging The Use Of Leftover Bags For Food Waste Reduction, Jae Eun Park, Chang Ma, Alei (Aileen) Fan Jan 2024

The Impact Of Linguistic Styles On Message Delivery In Encouraging The Use Of Leftover Bags For Food Waste Reduction, Jae Eun Park, Chang Ma, Alei (Aileen) Fan

ICHRIE Research Reports

Plate leftovers are a major cause of food waste in restaurants. To reduce food waste, many restaurants encourage customers to use “doggy bags” to take away their plate leftovers. However, the efficiency of adopting such leftover bags is still questionable as some customers may feel embarrassed to use leftover bags. Hence, the current research aims to explore how to leverage different linguistic styles (figurative vs. literal language) to encourage the usage of leftover bags for food waste reduction purposes. Furthermore, this research will investigate the linguistic style efficiency in various restaurant dining contexts across two empirical studies. Study 1 will …

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Addressing Labor Challenges In The Hospitality Industry: Insights From College Students, W. Clarke Griffin Jan 2024

Addressing Labor Challenges In The Hospitality Industry: Insights From College Students, W. Clarke Griffin

ICHRIE Research Reports

The hospitality industry is facing a growing labor crisis. College students were surveyed on their perceptions of the hospitality industry and a roundtable discussion of industry experts occurred to explore the results. College students described that the starting hourly wage and a flexible work schedule were the most important factors influencing their employment decisions. The study's findings suggest that the hospitality industry can attract and retain more college students by prioritizing employee welfare and effectively communicating the benefits of a career in hospitality. This could involve offering higher wages, more flexible work schedules, and better benefits. Creating a positive work …

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Telework In A Digitalizing Hotel Landscape, Reed Davisson, Susan E. Gordon Jan 2024

Telework In A Digitalizing Hotel Landscape, Reed Davisson, Susan E. Gordon

ICHRIE Research Reports

As many work processes grow more digitalized, jobs traditionally thought only to be executed on-site can be done remotely, even in hospitality industry operations. Using a full-service hotel as a case study, this research sought to understand the structure and benefits of telework roles in the front office and hybrid roles in the housekeeping department. Findings show that employee perceptions of telework and hybrid work were generally viewed as positive with no negative guest impact, challenges were solely focused on communication and mitigating those, and human resource considerations revolve around telework as a retention tool and ensuring employees feel deserving …

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