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This study aims to understand the impact of a pilot of the actions against racism (AAR) intervention, aimed at enhancing educators’ multicultural efficacy and attitudes in a mid-Atlantic K-8 charter school.

AAR included eight sessions delivered over one school year. Experienced facilitators led these sessions, focusing on combating racism, prejudice and discrimination. Of the 84 school staff, 56 completed a baseline survey and 33 completed a postintervention survey.

Paired sample t-tests revealed a significant increase in multicultural attitudes, t(29) = 2.55, p = 0.016, whereas the increase in multicultural efficacy was not significant, t(28) = 1.93, p = 0.063. The authors examined cultural and emotional intelligence as moderators of the intervention’s impact. Higher baseline cognitive reappraisal scores (an indicator of emotional intelligence) were linked to a larger increase in multicultural efficacy from pre- to postintervention, B = −0.59, t (27) = −2.20, p = 0.037. The number of sessions attended was unrelated to the intervention’s impact.

This study was a single-site, uncontrolled pilot of AAR with a small sample size. Further research in additional settings with appropriately powered samples is needed to validate these results and extend findings to examine the impact of AAR on the student experience.

The study demonstrates the promising potential of AAR in improving teachers' multicultural attitudes and efficacy. Exploratory findings highlight the role of cognitive reappraisal in enhancing multicultural efficacy, contributing valuable insights for designing effective teacher training programs. This research supports the implementation of critical, identity-centered and asset-based pedagogies in education.

Following previous research highlighting the importance of gastronomy experience through cooking classes, this study aims to explore the relationships among gastronomy experience, cocreation, experience satisfaction, subjective well-being (SWB) and quality of life (QOL).

Data were obtained from domestic tourists who attended the Korean temple food cooking classes. Structural equation modeling (SEM) was used to verify the hypothesized relationships. The degree of cocreation was also tested for its potential moderating role on the relationships between gastronomy experience and experience satisfaction using a multigroup analysis.

Results revealed the strong and positive effects of the four dimensions of gastronomy experience on satisfaction. Furthermore, experience satisfaction was found to indirectly influence QOL through SWB. The effects of the education and entertainment experiences on satisfaction were found to be more positive in the high degree of cocreation group compared with the low degree of cocreation group. However, the influence of the escapism experience on satisfaction was greater in those less involved with the cocreated experiential activity.

Findings may assist tourism marketers and local stakeholders to better understand the nature of gastronomy experiences and the importance of cocreation when designing and promoting gastronomy tourism experiences.

This study introduced an integrative framework that provides a better knowledge of the cocreated experience in the context of gastronomy tourism, and this model may be useful in designing impactful gastronomy experiences that lead to true value cocreation and consequently enhancing QOL.

As the event industry is supported by a wide range of suppliers that provide different products and services, all these partners in the supply chain can play a crucial role in green practices. The industry needs to have a sufficient degree of supply chain flexibility to cater to the demands in today’s dynamic environment and the flexibility in the supply chain will help event businesses to be sustainable. This study aims to explore the role of the supply chain flexibility fit between event planner’s requirements and supplier offerings on the implementation of green practices. The study also attempted to provide insights into the adoption of green event practices by identifying the moderating roles of green organization image and public pressure.

Data analysis was conducted based on 207 useable responses from event planners. Polynomial regression and response surface analysis were performed to verify the hypothesized relationships. Additionally, hierarchical regression analysis was used to test the moderating effects of green organization image and public pressure on the proposed relationships.

Results revealed that product flexibility fit was positively related to green practices; however, such effect was not found in the volume flexibility fit model. Findings also showed that public pressure significantly improved the positive effect of product flexibility fit on green practices. However, the green organization image was found to have no significant moderating effect.

The adoption of green practices requires well-designed collaboration among supply chain partners. This study offers empirical evidence regarding the importance of achieving product flexibility fit between event planners’ requirements and supplier offerings when conducting green practices. The findings provide useful implications that can be applied for successful green event management.

Despite the significance and relevance of the topic, barely any study has been conducted to assess supply chain flexibility and its relationship with green event practices. The study adopted resource orchestration theory to examine the role of supply chain flexibility on green event practices by focusing on the planner-supplier flexibility fit. A number of implications regarding supply chain management and future research are identified.

As commercial cooking is known as a source that generates great concentrations of particulate matter (PM) emissions first accumulating in kitchens before spreading to dining areas, this study aims to explore how to improve restaurants’ efforts to reduce PM emissions by the application of attribution theory.

Data were obtained from restaurant managers operating their business in South Korea, considered to be qualified to provide accurate information regarding the survey questions. A scenario-based experimental approach was used to test the hypothesized relationships. Cognitive and emotional risk judgements were assessed for its potential interaction effects on the relationships between restaurant perceptions of PM source attributions, preventions attitudes and mitigation behavioral intentions.

Results revealed that perceptions of PM main sources were attributed to internal rather than external factors, which improved mitigation behavioral intentions. Such an effect was partially mediated through PM pollution prevention attitudes. Additionally, when applying external source attributions, PM mitigation behavioral intentions were improved by cognitive risk judgements, and PM prevention attitudes were enhanced by affective risk judgements.

Results assist restaurants to better understand their operations that may be emitting significant levels of PM, thereby encouraging them to set more ambitious and effective PM mitigation operational guidelines for their employees and diners.

This study provides a fundamental baseline of management perceptions regarding PM emissions related to restaurant mitigation behavioral intentions. Results are useful in designing appropriate communication strategies addressing restaurant PM pollution issues to improve internal restaurant practices regarding clean air quality.

Today’s consumers are aware of restaurants’ effects on the environment and pressure them to implement green practices. As restaurant success largely depends on how employees meet customer expectations, employee green creative behavior (EGCB) is critical. Therefore, this study aims to investigate how to enhance EGCB by integrating a comprehensive set of three-dimensional components: external, organizational and individual factors.

Data analysis was conducted using responses from full-time employees in the US restaurant industry. The PROCESS macro was used to test the direct and indirect relationships between the study variables. A series of mediation analyzes were conducted to investigate the mediation effects of “restaurant ethical standards” and “employee green passion” on their relationships to “customer pressure” and EGCB.

The results verified a direct effect of “customer pressure” on “restaurant ethical standards” and EGCB. The study also demonstrated positive direct relationships of “restaurant ethical standards” – “employee green passion” and “employee green passion” – EGCB. The result showed that “restaurant ethical standards” and “employee green passion” sequentially explained the partial impact of “customer pressure” on EGCB.

The study recommends that restaurant managers acknowledge growing customer environmentalism and prepare to address their customers’ stricter green requirements. Restaurants need to review their ethical standards on a regular basis to meet rising customer pressure. The study also offers empirical evidence regarding the importance of selecting employees who are passionate about sustainability and empowering them to encourage their green creative behavior.

Although past studies have introduced various determinants of employee creative behavior, they have mainly focused on organizational and individual-level factors but have ignored a critical external factor, which is customer pressure. The study addresses this research gap by investigating the interrelationships between customer pressure and EGCB through restaurant ethical standards (organizational-level) and employee green passion (individual-level).

Blockchain technology has created possibilities for environmental supply chain sustainability and climate protection. However, because of its early development stage, users tend to resist the adoption of this new technology. The purpose of this study is to investigate the effects of resistance on blockchain adoption intentions in the context of the foodservice industry. This study further explores if public pressures and climate change awareness could possibly weaken the negative relationships between blockchain resistance and adoption intentions.

Data were collected from managers and full-time employees in the foodservice industry, using an online research panel survey. A structural equation model was developed and tested to examine the hypothesized relationships. Additionally, a multi-group analysis was performed to test the moderating roles of public pressures and climate change awareness.

The findings from this study confirmed that foodservice employees’ characteristics, including traditional barriers, and blockchain technology factors, like perceived risk, are both significant in forming resistance to blockchain. This study also demonstrated the significant roles of internal and external stakeholders in weakening the negative associations between blockchain resistance and adoption intentions.

This study recommends that foodservice companies address how to reduce their employees’ negative perceptions about changes imposed by blockchain adoption. This study also suggests the joint consideration of the pressures from internal and external stakeholders to provide continued insights into developing environmental practices for the foodservice industry.

This study extends the theoretical underpinning of the innovation resistance theory by incorporating the stakeholder theory as a strong foundation for understanding how external pressures and internal awareness may influence foodservice employees’ responses to the implementation of blockchain technology to mitigate climate change.

The purpose of this paper is to examine whether factors that may affect potential attendees' convention participation decision change over time. In today's competitive environment, marketers of associations and destinations make considerable efforts to increase the number of attendees for the conventions they host. Optimizing attendance relies on a clear understanding of the dynamic decision‐making process of prospective attendees.

The study panel was selected from a pool of hospitality and tourism association members, and they were surveyed with an identical questionnaire on two separate occasions. The 107 paired sets were used for data analysis.

The study showed that there were significant changes in the effects of the following factors on the convention participation decision: networking opportunities, safety and health situation, and travelability.

The generalizability of the research is limited by its time scope and sample size. A three‐month split between the two sampling periods may not be sufficient to assess the temporal changes. The empirical results of the study can serve as a base to reveal how potential attendees' convention participation decision may change over time. Using the measurement scale, industry practitioners can evaluate the impact of their marketing strategies and assist in changing potential attendees' convention participation decision into one for convention attendance.

The study is the first attempt to assess the dynamic aspects of the convention participation decision‐making process.

Spas have become increasingly popular with consumers and have emerged as important profit centers for hotels. However, the uniqueness of this market has been largely overlooked in hospitality literature. The purpose of this paper is to fill the research gap by identifying different market segments among spa goers, based on a set of benefit variables.

A survey was administered to customers visiting hotel spas in Texas. Factor analysis was performed on 214 completed surveys to identify the dimensions underlying the benefits sought by spa goers. Cluster analysis was then applied to classify spa goers into different groups based on the benefit variables. Finally, importance‐performance analysis (IPA) was performed according to the groups to determine significant patterns.

Three distinct customer segments are identified based on the benefits sought by spa goers: escapists, neutralists, and hedonists. IPA results showed what each segment perceives as important and how well the hotel spas perform to meet expectations. The results of this paper support the effectiveness of the use of IPA with benefit segmentation.

The results of this paper should be interpreted cautiously and considered tentatively until they are replicated by a larger spa population. Currently, there are very few benchmark studies on spas to aid in the understanding of this promising market segment. It is hoped that this paper will stimulate much‐needed spa research in hospitality literature.

Future researchers and industry practitioners can gain insight into the motives and benefits sought by spa goers through the use of IPA in conjunction with benefit segmentation.

The purpose of this study is to develop and test an integrative model that explores the structural relationships among perceived justice, service recovery satisfaction, post‐recovery customer relationships, and post‐recovery customer partnerships.

The self‐administered survey was distributed to restaurant customers who had experienced service recovery in the previous six months. Path analysis was performed to estimate the research model and to test the research hypotheses.

The study findings advance the understanding of the beneficial effects of effective service recovery on long‐term relationships and on partnership building with the customers.

This study examines post‐recovery customer relationships and post‐recovery customer partnerships as outcome variables of service recovery satisfaction. Future research should be followed to deepen the understanding of the two consequence variables in different contexts of the hospitality industry.

The proposed model may help restaurant service providers to understand many facets of the service recovery process by identifying the range of recovery strategies.

The proposed model extends the conventional justice‐based model and provides a starting point for investigating the structural relationships among the variables from a holistic perspective. Such information may offer richer insights into the structure, processes, and outcomes of service recovery satisfaction.

The study aimed to test the antecedents and consequences of emotional labor (EL) acting strategies in the hotel industry. More specifically, the purpose of this study was to examine the impacts of emotional intelligence (EI) on the relationships among EL acting strategies, emotional exhaustion (EE) and service recovery performance (SRP).

The survey was administered in five‐star hotels in Korea. Frontline employees of the hotels participated in the survey and a total of 353 returned questionnaires were used for data analysis.

The research confirmed the importance of EI in the context of EL. The paper provided empirical evidence that EI affected the EL acting strategies and their consequential behavioral outcomes.

The study suggests that hospitality managers must find ways to elevate employees' EI level. Performance management processes should incorporate identification and positive reinforcement of EL acting strategies that enhance SRP and customer satisfaction.

This study explored the under‐researched subject of EL and its role within a hospitality industry context. The study is among the first to examine EI as an emotional resource, EL acting strategies, EE and SRP as a form of job‐related performance simultaneously.