How the #MeToo movement affected sexual harassment in the hospitality industry: A U.S. case study

2022 ◽  
Vol 101 ◽  
pp. 103106
Author(s):  
David M. Pearlman ◽  
Bridget M. Bordelon
Keyword(s):  
Sexual Harassment ◽  
Hospitality Industry

Model/Anti-Model Advocacy Responses to Hospitality Industry Sexual Harassment

2021 ◽  
pp. 1736-1748
Author(s):  
Jeffrey D. Brand ◽  
Gayle M. Pohl
Keyword(s):  
Sexual Harassment ◽  
Mass Media ◽  
Hospitality Industry ◽  
Restaurant Industry ◽  
Argumentation Schemes ◽  
The Mass Media ◽  
Material Conditions ◽  
Responses To Sexual Harassment

This chapter explores a case study in the restaurant industry by evaluating accusations against John Besh, a celebrity chef, and his organization, the Besh Restaurant Group (now BRG Hospitality). Applying the work of Perleman and Olbrechts-Tyteca and their identification of model and anti-model argumentation schemes, this study reveals how organizations and industries can address accusations against members (anti-model) and also propose and advocate for changes (model) to improve symbolic and material conditions for their industry, their employees, and their stakeholder communities. By evaluation of the discourses by leaders and members of the restaurant industry, celebrity chefs, and the mass media for their responses to sexual harassment and assault accusations; the opportunity for this movement and protest to serve as a catalyst for change and action might be understood. This case study, related to the restaurant industry, is also intended to illustrate how cases in other industries revealed through the #MeToo movement may also be catalysts for change.

scholarly journals Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

2021 ◽  
Vol 13 (1) ◽  
pp. 421
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Agnieszka Tul-Krzyszczuk ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Negative Impact ◽  
Food Service ◽  
Food Services ◽  
Plate Waste ◽  
Diary Method ◽  
Raising Awareness ◽  
Dining Room

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.

Coping Mechanisms of Hospitality Industry Workers in a Tourism Destina-tion during the Covid-19 Pandemic

2021 ◽  
Vol 2 (12) ◽  
pp. 1410-1415
Author(s):  
Bezaleel Joy Murchante Danay ◽  
Zephaniah Dela Cruz Danay ◽  
Cherry Colesio Escarilla ◽  
Jimmy Bernabe Maming
Keyword(s):  
Hospitality Industry ◽  
Coping Mechanisms ◽  
Tourism Industry ◽  
Case Study Method ◽  
Key Informants ◽  
Travel And Tourism ◽  
Tourism Sector ◽  
Hospitality Workers ◽  
Different Levels

The Covid-19 pandemic brought massive devastations to the different levels of society. The World Travel and Tourism Council had recently warned that Covid-19 pandemic could lead to a cut of 50 million jobs worldwide in the travel and tourism industry. A study conducted by Oxford reveals that Asia will be vilest to be affected by the pandemic and it would take time to recover its economy (Dogra, 2020). This means a wider and greater impacts to the different industries including the tourism sector. The study aims to explore the coping mechanisms of hospitality industry workers in Boracay Island during the Covid-19 pandemic particularly on their experiences during the Covid-19 pandemic and to determine the coping mechanisms of hospitality workers in Boracay Island being affected by the pandemic. The case study method through a qualitative analysis using Robert Yin's approach in the data analysis procedure to explore the data from the experiences of the key informants from the hospitality industry was used. Themes came out from the construct of the key informants like (1) hospitality industry workers experienced mental health, social, and economic issues, (2) The pandemic opens new opportunities and ways to cope with its effects. The output of this research is the proposed Danay, Danay, Escarilla, and Maming Model for Coping Mechanisms of Hospitality Industry workers during the Covid-19 Pandemic.

Case study of sustainable service design in the hospitality industry

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Yi-An Chen ◽  
Chun Liang Chen
Keyword(s):  
Sustainable Development ◽  
Customer Value ◽  
Hospitality Industry ◽  
Service Providers ◽  
Corporate Sustainability ◽  
Service Design ◽  
Cultural Resources ◽  
Content Type ◽  
Holistic Understanding

Purpose The purpose of this study is to explore how creative-cultural hotels can achieve sustainable service design through the development of a holistic conceptual framework. Design/methodology/approach The authors created this framework using a qualitative exploratory multi-case study of four creative-cultural hotels in Taiwan. The framework comprises strategic, organizational and interface levels to describe the design process and implementation of service offerings that co-create value within a multifaceted network of actors. Findings The findings of this study show that incorporating local arts and culture into sustainable service design can generate unique value and experiences for customers. From the perspective of sustainable development, these hotels seek to add value by using local creative and cultural resources to ensure that they have a sound commercial base from which to showcase their cultural features. As such, this study recommends that the hotel industry shift its focus to a paradigm that provides a strategic and sustainability-framed vision to create value for society while protecting local natural and cultural resources. Originality/value This multilevel model reframes the development of customer value constellations through a holistic understanding of user experience, eco-design practice, service encounters aligned with user touchpoints and front-line employee capabilities. To integrate the perspectives of both service providers and their customers, the proposed model embeds these stakeholders within a single model through the vehicle of local value co-creation. This holistic framework can assist in designing sustainable service within the hospitality industry to deliver better services and customer experiences. The findings provide an illustration of how the proposed multilevel sustainable-development-oriented service design framework can serve as a useful tool in guiding hotels toward corporate sustainability.

The Potential of The Hotel Industry In Pandemic Era Based On Finance Performance Point Of View, Case Study: Indonesia

2021 ◽  
Vol 1 (1) ◽  
pp. 111-123
Author(s):  
Anton Effendi ◽  
◽  
Bambang Hadi Prabowo
Keyword(s):  
Hospitality Industry ◽  
Stock Exchange ◽  
Hotel Industry ◽  
Secondary Data ◽  
Reliable Data ◽  
Point Of View ◽  
Threshold Autoregressive ◽  
Performance Point ◽  
Occupancy Rates

This article aims to investigate and analyze the potential of the hospitality industry by comparing the potential occupancy rates and hotel revenues of foreign and domestic tourists. This investigation uses an investigation of company data obtained from reports from hotel companies throughout Indonesia which are listed on the Indonesia Stock Exchange and secondary data obtained from world banks and other reliable data. This study uses behavioral data analysis using Threshold Autoregressive from 2000 to 2019. It was found that domestic tourists are a new hope that needs to be considered in surviving and restoring the hospitality industry after being exposed to the COVID-19 pandemic which has led hotel companies. temporarily closed operations and part of the hotel went bankrupt. Optimization of domestic tourists allowed the hotel industry to develop rapidly after the Covid-19 pandemic ended.

A Case Study of a Hospital Workplace Culture of Injustice for Women Physicians

2020 ◽  
Vol 10 (1) ◽  
pp. 15-36
Author(s):  
Darrell Norman Burrell ◽  
Anton Shufutinsky ◽  
Shanta Bland ◽  
Cherise M. Cole ◽  
Jorja B Wright ◽  
...  
Keyword(s):  
Sexual Harassment ◽  
Organizational Development ◽  
Corporate Culture ◽  
Equal Employment Opportunity Commission ◽  
Female Physicians ◽  
Diversity And Inclusion ◽  
Medical Centers ◽  
And Gender ◽  
Survey Responses

Decades after the U.S. Equal Employment Opportunity Commission (EEOC) issued regulations surrounding sexual harassment, hospital medical centers still struggle to identify and implement policies and practices to proactively address and mitigate occurrences of sexual harassment and gender inequality. An organizational development intervention occurred in which all the female physicians completed a climate survey developed to evaluate the hospital's toxic corporate culture around equity and diversity. Survey responses highlight significant issues of concern around diversity and inclusion from the perspective of women in toxic workplace hospital settings, especially for female physicians.

scholarly journals THE ANTECEDENT OF CUSTOMER SATISFACTION

2020 ◽  
Author(s):  
Andala Rama Putra Barusman ◽  
Evelin Putri Rulian ◽  
Susanto Susanto
Keyword(s):  
Customer Satisfaction ◽  
Structural Equation Model ◽  
Customer Relationship Management ◽  
Structural Equation ◽  
Hospitality Industry ◽  
Relationship Management ◽  
Customer Retention ◽  
Equation Model ◽  
Customer Relationship

Taking a case study of tourism as hospitality industry in Lampung Province in Indonesia, we analyze the antecedent of customer satisfaction and its impact on customer retention. Using Structural Equation Model (SEM), we find that customer relationship management has a significant impact on service quality, customer satisfaction and customer retention.

Sign in / Sign up

Export Citation Format

Share Document