Hospitality Administration and Management Commons^™

Tourism Networks As A Mechanism For Degrowth: The Case Of The Burren Ecotourism Network In Ireland, Aisling Ward, Shirley Millar

Publications

This exploratory paper examines how a community-based ecotourism network can sustain a destination from an economic, environmental and social perspective while pertaining to a degrowth approach that measures success beyond the traditional economic variables of volume and revenue. It focuses on the Burren Eco-tourism Network (BEN) in the West of Ireland, a region known for its unique landscape and natural heritage. Nine qualitative in-depth interviews were completed using a community-based tourism case study methodology. Evidence of a degrowth mindset was littered throughout the research and this was verified through the voluntary nature surrounding its origins, the equal requirements, training and …

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 …

The Use Of Sustainable Energy Resources In Accommodation Businesses: The Case Of Hakkâri, Murat Tamer

Journal of Mediterranean Tourism Research

This study addresses the utilization of sustainable energy resources. It aims to uncover the initiatives taken by the accommodation businesses in Hakkâri to use sustainable energy resources. To achieve this, a field study was carried out in the Center, Çukurova, and Yüksekova Districts of the city by employing qualitative research methodologies involving interviews. In-depth interviews were conducted with a study group comprised of five managers selected through non-random snowball sampling. The data collected from the field were subjected to descriptive analysis and presented within the thematic framework. The findings revealed that accommodation businesses are not only concentrated on water conservation …

Meta-Sustained Nurturing Greener Events Using The Metaverse Technology, Conner Brown, Christopher Eastment, Smita Singh Dr.

ICHRIE Research Reports

The case study focuses on the integration of sustainability principles with metaverse technology in the field of event and meeting management. The primary goal is to tackle global challenges by embedding sustainable practices that align with selected United Nations Sustainable Development Goals (SDGs): Quality Education, Reduced Inequalities, and Responsible Consumption and Production. This educational approach utilizes immersive simulations that allow students to develop and propose solutions to real-world sustainability issues. The content encourages students to understand the interconnectivity of different sustainability practices and their applications. By leveraging technology, the case study aims to enhance educational experiences and promote sustainable behaviors. …

Sustainable Service Trends In Restaurants, Suruchi Bhatt

School of Business

Being Sustainable is an essential milestone in the food industry. Companies form and fall because of consumers' reactions to the industry. The food industry and restaurants account for some of the highest Food Waste and Pollution, approximately 34% of the Global anthropogenic greenhouse gas emissions, including food production, processing, distribution, and consumption. (Crippa et al., 2021) In a sector like this, ensuring a complete understanding of sustainability in the industry is of utmost importance. However, the sheer relationship between the sustainable image, the prospect of sustainability, and the reality of implementing it may be far from reality. (Yuying-Huang, 2022)

Evaluating The Sustainability Of The Portraits Of Progress Event Using The Meter Method To Achieve More Sustainable Small-Scale Events, Anna Switzer

Human Nutrition and Hospitality Management Undergraduate Honors Theses

Global warming and climate change due to greenhouse gas emissions are causing society to re-evaluate how our actions affect the environment. This can be seen in many people’s professional and personal lives (Roy & Verplanken, 2016). The event management industry is no exception to this change of mindset. The purpose of this study is to measure the environmental impact of the Portraits of Progress Event on September 9, 2022, using the Measuring Events Through Environmental Research (METER) Method and provide recommendations to improve the sustainability of the event.

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 …

Industry 4.0 Applications Towards Sustainability In Hospitality: First Waves In The Guest Room, Sanjay Nadkarni, Florian Kriechbaumer, Natasa Christodoulidou, Marcus A. Rothenberger

Journal of Global Business Insights

Digitalization is positioned as an important element for the future of hospitality related services, especially since the onset of the COVID-19 pandemic (Gursoy & Chi, 2020; Shin & Kang, 2020). Historically, digitalization focused on amplifying returns by increasing revenue and operational efficiency. The hospitality industry utilizes resources intensely to function well; and when used properly, technological improvements can optimize the development of a sustainable business model. This manuscript explores the role of recent innovations in digitalization, such as Big Data, the Internet of Things (IoT), and artificial intelligence (AI) in enabling environmental sustainability in hotels. These innovations become transparent …

The Trace Of Sustainability Approach In Gastronomy Science: Bibliometric Analysis Of Studies On Green Restaurants, Murat Goral, Zehra Bulut, Berkan Basar, Uzeyir Kement

University of South Florida (USF) M3 Publishing

In this study, it is aimed to analyze the studies on green restaurants in the literature through a bibliometric method. Thus, it is aimed to evaluate the performance of research on green restaurants in the international databases and to shed light on the evolutionary development of studies in this field through bibliometrics. It is thought that providing a holistic view to the studies on green restaurants and revealing the possible relationships between them will make important contributions to the literature. According to the research findings, the number of studies published in this field in the last two years has increased …

Bibliometric Profile Of Studies In The International Literature On Sustainability Aviation, Nil Konyalilar

University of South Florida (USF) M3 Publishing

In the research, bibliometric profiles of publications in which the concepts of sustainability and aviation are used together were revealed. As a publication, the studies reached by scanning the words sustainability and airline/airway/aviation in the Scopus database were considered. A total of 80 studies published between 1984-2022 were the subject of the research. The data obtained within the scope of the research were reached on January 10, 2022. Examined publications; publication year, authors, field, institution of publication, country of publication, type of publication, cited journals and keywords used in the research. Research data were also analyzed in the VOSviewer bibliographic …

Sustainability - A Shifting Paradigm In The Hospitality Industry, Julia Ransom

Senior Capstone Projects

The purpose of this review is to explore the topic of sustainability and how it relates to the hospitality industry. As one of the largest consumers of vital resources like energy, water, and land, the hospitality industry requires more sustainable solutions to negate the risk of environmental damage. This review will provide insight into the importance of sustainability, how sustainability is defined, numerical representation of sustainability, and sustainable solutions to environmental concerns in the hospitality industry.

The Analysis Of Japanese Consumers’ Purchasing Behaviour Towards Single-Use Plastic Packaging., Yui Setojima

Business ETD Collections

In recent years, the concept of sustainability has been put into the spotlight due to greater concern of environmental issues. Plastic pollution is one of serious sustainability issues which governments are rushing into making new regulations to deal with. The Japanese government is struggling to manage Japan’s heavy use of plastics and Japanese organizations are being asked to take positive actions towards reducing the use of plastic through media coverage and public pressure. However, plastic pollution requires huge efforts not only from governments but also organizations, whether large or small, and all individuals on Earth. This research aims to investigate …

Tourism As Industry And Field Of Study: Using Research And Education To Address Overtourism, Kathleen M. Adams, Peter Sanchez

Anthropology: Faculty Publications and Other Works

Purpose: The purpose of this article is (1) to highlight the dual, Janis-faced, nature of the study of tourism as an industry and as a field of study; (2) to discuss how education is used to promote sustainable tourism and prevent overtourism, both in the academic arena as well as where tourism occurs; and (3) to offer suggestions concerning the value of education as an avenue for harmonizing the Janus-faced character of tourism, in order to foster a tourism industry that can better achieve global sustainability.

Design/methodology/approach: This paper combines literature review with assessment. The authors use existing literature on …

An Analysis Of The Awareness Of Sustainability In Food Consumption In Dublin., Thayla Penzin Goulart

Business ETD Collections

Millennials have been much more concerned with the origin of the food that they consume and its ultimate destination. It has been said that all over the world this new generation seeks for healthier options and also concerns about the use of plastic in packaging, waste reduction and compostable, reusable and recyclable materials. This is a research paper that aimed to investigate if the Dublin’s food buyers are following this global path while getting more conscious about their consumption, engaging with environmental agendas and behaving sustainably through their consumption. Through an applied structured online questionnaire, 290 participants’ results demonstrate that …

#Thirsty4change: Bubble Tea, Coding And Data Visualisation, Singapore Management University

Social Space

In our introductory article to #Thirsty4Change, we met Ishan and Elyza, undergrads of Singapore Management University who have teamed up with LASALLE College of the Arts students to explore design interventions to bring about a more sustainable-looking future for bubble tea packaging and consumption. Throughout six weeks of workshops, the students embarked on data collection, and learned more about coding and data visualisation.

An Exploratory Study Of Generational Coffee Preferences, Lindsey Falkner

Honors College Theses

This research focuses on generational differences in preferences towards coffee-style beverages. The aim of this research is to provide recommendations to marketers within the saturated coffee industry. An online exploratory study was conducted with two-hundred and fifty-two participants from Amazon Mechanical Turk. The results show that differences exist between the coffee preferences across all generations, especially when it comes to the current trends (e.g., premiumization, convenience, and sustainability). Further, the results reveal several factors that may cause these generational differences. Finally, the study explored several ways that marketers in the coffee industry can appeal to different generations’ preferences, especially utilizing …

Social Media In Experiential Marketing, Miyosha Biggs

Hospitality Graduate Student Scholarship

Through targeted tourism-related practices, the hospitality industry has been able to grow broadly over time. It has also been able to accommodate each new generation of tourists seeking unique experiences on a global level. To do so, the industry continues to successfully leverage technological advancements and improvements in business practices and experiential marketing efforts. All of which has helped the industry maintain both stability and sustainability. A significant advancement in particular involves the personalization of preferences instigated by consumers themselves, who by making such decisions become even more informed, and confident patrons, users, and customers. Much of the latter is …

Case Study: Tourism In Traditional Brazilian Quilombo Communities – From Theory Into Practice, Carolin Lusby, Thais Pinheiro

Journal of Global Business Insights

This case study discusses an initiative to aid a traditional Quilombo community in the State of Rio de Janeiro through community-based tourism (CBT). Through the Young Leaders of Americas program, a US Department of State funded initiative, the authors worked together in Brazil and the United States to increase visibility, linkages and awareness of this CBT project. The paper highlights how research in the field influenced what specific steps would be taken in practice to increase the benefits of tourism for the community. CBT as a concept is briefly discussed, and a background of Quilombos in Brazil is given.

Do Hotel Guests Act According To Their Intentions As It Relates To Sustainability In A Hotel Setting?, Heather A. Price

Honors Theses and Capstones

As humans continue to use our planet’s resources at a rapid pace, we must act quickly to implement solutions and strategies that will create a positive impact on our environment. The hotel industry represents a huge opportunity for increasing sustainability practices, as these establishments tend to consume tremendous amounts of natural resources through energy and water usage; thus creating quite a bit of waste. For this customer-centric industry, change starts with consumer expectations and intentions to act. The purpose of this study was to assess hotel guests’ values and intentions for sustainable hotels, and compare how this aligns with their …

Educators As Leaders: Perspectives On Teaching And The Ethics Associated With Culinary Sustainability, Deborah N. Smith

Siegel Institute Ethics Research Scholars

In this qualitative pilot study, the author conducts research on chef educators and their background and interest in, preparation for, and comfort level with teaching college students about culinary sustainability. Five chef educators teaching in a culinary/hospitality program were interviewed about their personal and professional experiences with culinary sustainability. Two broad themes emerged from the data. First, initial exposure of participants to culinary sustainability was impactful and led to subsequent internalized, habitual practices. Two sub-themes under this first finding were related to the influence of early family and early career experiences. Second, continued learning about sustainable culinary practices is primarily …

Exploring The Impacts Of Study Abroad On Hospitality Student’S Perceptions Of Emotional Intelligence, Diversity And Sustainability, Jordan Glynn Griffin

Graduate Theses and Dissertations

This study investigated if there was a significant difference in hospitality students who did and did not participate in a study abroad program to determine if study abroad had an impact on their emotional intelligence, diversity, and sustainability awareness. The results of this study will assist both hospitality education and study abroad by providing information.

A descriptive, four-section survey was distributed online via Qualtrics utilizing snowball sampling. A total of 110 respondents participated in the study; 72 nonstudy abroad and 38 abroad. The respondents completed the questionnaire that measured emotional intelligence, career longevity, perceptions of diversity, sustainability awareness, and demographic …

Applying The Holistic Conceptual Conservation Framework For Sustainable Tourism, George Alexakis, Larry Rice

Journal of Tourism Insights

The tourism and hospitality industry has not always followed sound environmental stewardship. Increased awareness among tourists worldwide has prompted sustainabilit­y discourse encouraging long-term systemic approaches to planning and development. The research article proposes a holistic conceptual conservation framework that shows how a united tourism and hospitality industry can curtail the processes of environmental destruction and collectively offer authentic touristic experiences. Visitors can fully experience tourist destinations through integrated ecotourism, ethnotourism, and other related tangential offerings alongside those of larger tourism and hospitality providers. The conservation framework hypothetically strengthens the customer loyalty of tourists towards all industry operators and related practitioners, …

Universities And Sustainable Food Practices: An International Comparison Along The Pacific Coast Of North America, Alexandra Schulte

Mahurin Honors College Capstone Experience/Thesis Projects

My research project examined sustainable practices in relation to food sources at three universities located along the Pacific Coast of North America. The academic institutions were the University of Alaska Anchorage (UAA), the University of California Santa Barbara (UCSB), and the University of British Columbia (UBC) in Vancouver. These schools were selected because while they each foster an abundance of “local” foods and food industries, they represent different stages in the three pillars of sustainability for food practices. My project sought to understand the role of each institution in building a local and sustainable food culture at each university. I …

A Research Agenda For Advancing The Marketer's Understanding Of Ethical Consumption In A Post-Modern World, Julie M. Pharr

Atlantic Marketing Association Proceedings

The attribution of moral significance to the choice of everyday consumer goods may well mean that personal consumption is increasingly viewed as an ethical exercise and not simply an economic transaction.

Consumer behavior has emerged as an important moral battleground in the 21^st century. Those in doubt of this statement need look no farther than their local Catholic church. In a church encyclical released 06.18.15, Pope Francis called for radical transformation not only of global politics and economics but of individual lifestyles in the battle to confront the environmental deterioration of Earth. An encyclical is a document that serves …

The Financial, Social, And Environmental Impacts Of Sustainable Practices On The Las Vegas Hospitality Market, John Brady

UNLV Theses, Dissertations, Professional Papers, and Capstones

Sustainability is important to Las Vegas hospitality organizations because they operate in an environment with constrained resources. Water supply is one such constrained resource and Lake Mead is and has been far below its normal level. This lake provides the potable water supply for Southern Nevada. Southern Nevada, which is anchored by Las Vegas, worked to reduce their water consumption by 32 billion gallons between 2002 & 2014 (Southern Nevada Water Authority, 2015). This pattern tells me that Las Vegas is aware of the footprint they leave on the environment and look for ways to reduce said footprint. This is …

Food Waste At Retail, Erin G. Killeen Davis

Graduate Theses and Dissertations

Food waste at retail represents forgone sales and embodies store management and disposal costs. Fresh produce is the largest contributing sector to food waste at retail and bulky, seasonal products are an added challenge when stores experience a high waste event. In order to improve, retailers need to better understand the costs of food waste, as well as how management strategies can impact these costs.

Using pumpkins as an example of bulky, seasonal products, a twofold research project was conducted to better understand contributors to, and costs of food waste at the retail level. In part one, using data from …

A Model For Meeting And Event Venues To Implement Green Practices, Justine Clewer

UNLV Theses, Dissertations, Professional Papers, and Capstones

In 2007 green meetings were ranked as the third most anticipated trend by Event Solutions magazine’s survey of 1,350 event professionals, however by 2011 it was an emerging trend (Goldblatt, 2012). Today, meeting and event planners are increasingly including clauses in their contracts with venues pertaining to green practices, and are willing to look elsewhere if a venue does not agree to partake in the green initiatives. For venues the failure to “go green” can mean a substantial loss of revenue. Nonetheless, many businesses are hesitant to engage in green (sustainable) practices, because they are not properly educated on the …

An Exploration Of The Role Of Food Tourism In Sustaining Cultural Authenticity In Ireland, Lisa O'Riordan, Dr. Aisling Ward

Irish Business Journal

Authenticity is often a motivating factor for tourists. In many situations what occurs, however, is staged authenticity. Food is one of the few entities left that indicates true cultural authenticity. Food can bridge the gap between tourists and their understanding of and involvement in a place. Native cultures that are struggling to preserve their heritage and ways of life from globalising forces can use food as a defensive mechanism. This paper is part of a wider postgraduate study on food tourism and culture so will focus on the research completed to date, mainly the literature reviewed as well as initial …

Weddings And Sustainability: A Case Study Examining Green Practices At Green With Envy Events, Jessica Roth

Recreation, Parks, and Tourism Administration

Green with Envy Events is a sustainable event planning company based out of San Diego, California. This company was used when conducting a case study examining sustainable wedding practices. The research was gathered using internet research, academic journals, and information from the Green with Envy Events website. The company demographics were examined and the company’s sustainable practices were analyzed by comparing various aspects to a complete checklist. It was found that there are numerous sustainable materials and services that can be used, that sustainable materials and services are a better option than non-sustainable materials and services, and that the company …