Search results

This study sought to understand how having a calling influenced engagement, work–life balance and career satisfaction for Professional Golfers Association of America (PGA) and Golf Course Superintendent of America (GCSA) professionals.

A conceptual model was used to examine callings among golf course supervisors and its impact on their engagement, work–life balance and career satisfaction. This study also explored the moderation effect of employees’ generalized or specialized role on the calling–engagement relationship. Surveys were collected from a single golf management company and partial least squares structural equation modeling (PLS-SEM) was used for data analysis.

The results revealed significant relationships among all of the variables, with the exception of the impact of having a calling on work–life balance. Additionally, the more having a calling increased, the more important it was for supervisors to have specialized roles to increase their engagement.

This study identifies important differences in factors that promote career satisfaction for golf course supervisors and extends current understanding of role theory.

The purpose of this paper is to examine student, program and institutional support characteristics that relate to cohort intent to persist among Professional Golfers’ Association Golf Management University Program (PGA-GMUP) undergraduate students from 12 universities.

A survey instrument was created and disseminated to the targeted population. Multiple regressions were used to analyze the 473 responses of students’ intention to persist across the three independent variables (student, program and institutional support).

The research findings suggest higher levels of college GPA, career goals specific to the student’s desire to become a PGA professional, higher levels of faculty engagement, higher levels of satisfaction with major, being a leader in the student association and involvement in the student association are related to students’ intent to persist. Conversely, the results suggest career goals focused on being happy instead of graduation or working as a PGA professional and finding it difficult to make friends are associated with lower levels of intention to persist, while parental expectations of advanced degrees negatively affected students’ intent to persist. Additionally, passing a player ability test did not have bearing on intention to persist.

Results from this analysis offer insight into which persistence factors lead to students’ matriculation, with the ultimate goal of program completion. Identifying persistence factors may help PGA-GMUPs and other hospitality programs recruit students that are more likely to persist in the program, develop program characteristics that optimize cohort matriculation, and utilize university or institutional support services characteristics that may ensure program completion.

This exploratory study aims to integrate both quantitative and qualitative methods to examine the influence of contemporary university dining attributes and practices on student patronage.

First, a review of the extant literature on-campus dining in universities was conducted. Second, innovative practices of on-campus dining facilities of a large public university were identified. Finally, student perceptions of those practices were examined using a mixed method approach.

The review of literature uncovered 49 articles across 35 years on key topics such as food waste, healthy eating, and service evaluation. From site tours and interviews with related personnel, 40 innovative on-campus dining practices were identified.

Importance ratings revealed cleanliness of the environment, fresh fruit and vegetables, and digitally enabled ordering, as the top three highest rated practices. Factor analysis unveiled six factors that students find important: food diversity, good standards, innovativeness, quick options, menu variety, and fish and seafood. The thematic analysis further revealed four overarching themes (convenience, familiarity, food offerings, and value) and 13 subthemes which complemented the quantitative results.

In addition to shedding post-pandemic light on students’ dining needs, it highlights the paucity of theory used to support extant studies and suggests a novel theoretical underpinning.

The business ambiguity because of COVID-19 has brought the tourism industry under stress. Using the service-dominant-logic and elaboration-likelihood-model, this study tested the effects of destination-based cognitive, affective and behavioral customer brand engagement (CBE) on customer brand co-creation (CBC). This research also examined the effects of involvement and CBC on customer revisit intention (CRI) during the COVID-19 pandemic. This study also tested the moderating role of customers’ age among the modeled relationships.

Investigating these matters, a sample of 315 tourists was recruited and adopted a mixed-method approach, including structural equation modeling (SEM) as well as fuzzy set qualitative-comparative analysis (fsQCA).

SEM results render that CBE’s dimensions exercise different impacts on CBC, which affect revisit-intention. Results ascertain customer involvement’s direct effects on CBC and revisit intention. Multi-group analysis uncovers that consumer age significantly moderates the CBC and CRI relationship, and their effect increases as consumers get older. The fsQCA results revealed more heterogenous combinations to predict CBC and revisit intention.

This study focuses on CBE, CBC and involvement, and contributes unique insight to tourism marketing research; thus, it identifies plentiful opportunities for further research, as summarized.

This study offers key implications for destinations to build tourism/marketing strategies to strengthen the CBE/CBC or tourist/destination–brand relationship.

Though CBE/CBC and involvement are identified as important research priorities, empirically derived insights among these and related factors remain limited in the course of the COVID-19 crisis.

本文采用结构方程模型(SEM)和模糊集定性比较分析(fsQCA)相结合的方法, 对315名游客进行了调查。

由于新型冠状病毒感染症(COVID-19)产生的业务不定性给旅游业带来了压力。本研究运用服务主导逻辑和精细似然模型, 检验了基于目的地的认知、情感和行为顾客品牌参与(CBE)对顾客品牌共同创造(CBC)的影响。本研究还考察了COVID-19大流行期间参与和CBC对客户重访意愿(CRI)的影响。检验了顾客年龄在模型关系中的调节作用。

SEM结果表明, CBE的维度对CBC有不同的影响, 而这种影响又会影响着重游意愿。结果确定了游客参与对CBC和重访意愿的直接影响。多群体分析发现, 消费者年龄显著调节CBC和CRI关系, 且随着消费者年龄的增长, 其作用增强。fsQCA结果显示需更多的异质组合来预测CBC和再访意向。

-本研究关注CBE、CBC和参与, 为旅游营销研究提供了独特的见解, 因此总结出了许多进一步研究的机会。

本研究为目的地建立旅游/营销策略以加强CBE/CBC或游客/目的地-品牌关系提供了重要启示。

尽管CBE/CBC和参与被认为重要的研究重点, 但在covid −19危机期间, 从这些因素和相关因素中得出的经验见解仍然有限。

Para investigar estas cuestiones, se seleccionó una muestra de 315 turistas y se utilizó un enfoque metodológico mixto que incluía el modelo de ecuaciones estructurales (SEM) y el análisis cualitativo-comparativo de conjuntos difusos (fsQCA).

La confusión empresarial debida a la pandemia del COVID-19 ha sometido al sector turístico a una fuerte tensión. Utilizando la lógica dominante del servicio y el modelo de elaboración de verosimilitud, este estudio examinó los efectos del compromiso cognitivo, afectivo y comportamental del cliente con la marca del destino (CBE) en la cocreación de la marca (CBC). Esta investigación también analizó los efectos de la implicación y la CBC en la intención de revisita (IRC) durante la pandemia COVID-19. Este estudio también evaluó el papel moderador de la edad de los clientes entre las relaciones establecidas.

Los resultados del SEM muestran que las dimensiones de la CBE ejercen diferentes impactos sobre la CBC, que afectan a la intención de revisita. Los resultados determinan los efectos directos de la implicación del cliente sobre la CBC y la intención de revisita. El análisis multigrupo revela que la edad del consumidor modera significativamente la relación entre el CBC y el IRC, y que su efecto aumenta a medida que los consumidores envejecen. Los resultados del fsQCA revelaron combinaciones más heterogéneas para predecir el CBC y la intención de volver a visitar.

Este estudio se centra en la CBE, la CBC y la implicación, y aporta una visión única a la investigación del marketing turístico, por lo que identifica numerosas oportunidades para futuras investigaciones.

Este estudio ofrece implicaciones clave para que los destinos construyan estrategias de turismo/marketing en el fortalecimiento de la relación CBE/CBC o turista/destino-marca.

Aunque la CBE/CBC y la implicación se identifican como importantes prioridades de investigación, las percepciones derivadas empíricamente entre estos factores y otros relacionados siguen siendo limitadas en el transcurso de la crisis del COVID-19.

The purpose of this study is to identify the motivating factors that influence repeat participation among university student volunteers at a world-renowned food festival. The direct and indirection relationship (through attitude toward volunteering) was tested. Additionally, the moderating role of class standing between student volunteers' motivations, attitudes and repeat volunteer intention was assessed.

Researchers applied a quantitative methodology to data collected after the festival volunteering experience. The research team collected 205 useable surveys from university student volunteers at the Food Network and Cooking Channel South Beach Wine and Food Festival (SOBEWFF®). Structural equation modeling was used to test the relationships among volunteer motivations, attitude toward volunteering and intention to continue volunteering. Lastly, a multiple-group analysis was applied to test the moderating role of class standing.

The results showed the motivating factors purposive, personal enrichment and family traditions were significant in predicting attitude toward volunteering. These motivations did not significantly affect intention to continue volunteering; thus researchers found only an indirect relationship (through attitude toward volunteering) between volunteering motivations and intention to continue volunteering. Additionally, a positive attitude toward volunteering resulted in an intention to continue volunteering. Lastly, testing the moderating role of class standing revealed significant results on three pathways, indicating that students are motivated to volunteer differently based upon class standing (freshman through junior vs. senior, graduate).

The data were collected prior to COVID-19, and the ways in which COVID-19 has impacted the events industry and the scape of future events are yet to be determined.

Festival organizers and managers should appeal to different motivations of potential student volunteers depending on their class standing. For example, results of the moderator “class standing” indicated that the relationship between personal enrichment motivation and attitude toward volunteering was strongest and significant among freshmen, sophomores and juniors, but insignificant among seniors and graduate students. Thus, freshmen through juniors are more highly motivated to obtain practical experiences, and this motivation results in a positive attitude toward volunteering.

This study tests the moderating role of class standing to help predict intention to continue volunteering at a special event. The research is further unique by extending an understanding of the validity and reliability of the special events volunteer motivations scale.

Internet of Things (IoT) adoption is a differentiating factor in the hospitality industry which facilitates the integration of the digital and real world. This paper aims to explore academic research and practical applications of IoT in the hospitality domain to help identify opportunities and challenges with implementing the technology for creating competitive advantages and service operations process improvements.

This paper uses previous works and exemplars to demonstrate the use of IoT in hospitality. Academic indexing websites such as Google Scholar and ScienceDirect are used to search for related terms. Whitepapers, IoT project websites of service providers and media coverage are accessed to collect information. Related work is investigated by classifying into major categories of hospitality.

Hospitality is one of the leading industries that has adopted IoT to create innovative services, but this topic has not been investigated deeply. A comprehensive study is needed to give guidance to decision-makers and helps to design better services by presenting practical and potential benefits.

The IoT will usher in great opportunities in hospitality by enabling novel applications for customization and personalization of the services. Operational processes will be redefined for efficiency and speed. It will alter the expectations and servicescape; thus, its integration will be vital in terms of competitiveness and success.

This study provides a comprehensive overview of IoT research and applications in the hospitality domain. It contributes to better understanding of recent trends and potentials. A holistic approach was used instead of focusing on a single sector which enables the consideration of all aspects of the topic. Theoretical support in addition to technical aspects, challenges and concerns are offered to the reader.

This paper aims to understand the relationships among calling, employee engagement, work-life balance and life satisfaction for executive chefs based on role theory and spillover theory.

Surveys were completed by members of the American Culinary Federation in North America, the Nevada Restaurant Association and attendees at the ChefConnect Annual Conference. The data were analysed with confirmatory factor analysis and structural equation modelling.

All relationships in the model were significantly positive except for calling to life satisfaction. Importantly work-life balance was a significant mediator between calling and life satisfaction as well as for employee engagement and life satisfaction.

The research provides a more comprehensive framework for hospitality scholars to understand the outcomes of work as a calling through meaningfulness. The sample of executive chef limits generalizability.

The identification of a calling through in-depth interviews is recommended. Once recognized, managers should further foster chef’s passion through employee engagement facilitated by workplace autonomy and continuing education and work-life balance supported with human resource management practices including time off for critical life events. This will allow calling to flourish, increase life satisfaction and reduce the likelihood of turnover and burnout.

Outcomes reveal the complexity of the relationship between calling and life satisfaction. Contrary to previous findings, the presence of positive work-life balance was critical to attain life satisfaction, even when work was viewed as a calling.

This study aims to analyze the importance and performance of customer-facing technologies in luxury hotels. The study also assessed differences between and within the four generations in the importance-performance analysis (IPA).

Data were collected using a Qualtrics panel of recent luxury hotel customers in the USA belonging to all four generations. The cross-generational IPA was conducted using t-tests and (ANAOVA).

The IPA matrix concentrated most technology items in either low importance – low performance or high importance – high performance quadrants. One-way ANOVA revealed significant differences between generations on the importance ratings of all technology items except wireless charging power solutions and on the performance ratings of all technology items. Furthermore, post hoc tests indicated that millennials rated luxury technology most favorably among the four cohorts, followed by generations Z, X and Baby Boomers. In addition, significant differences between the importance and performance of many technology items within each generational cohort were observed. Overall, Wi-Fi was unanimously ranked across generations as the most important technology among luxury guests, but it was the only one that scored lower in performance than importance.

The findings of this study contribute to hospitality scholarship in two primary ways: the importance and performance of technology and generational differences. The results advance the understanding of the impact of generational factors on customer-facing technological adoptions in the luxury hotel sector.

Technologies that are pervasive in the home also become vital offerings for hotels. The more pervasive technology, the more a luxury hotel must work to ensure that it performs at optimal levels. Additionally, which technologies are most important to targeted generations are provided so practitioners may budget for their implementation.

This research is a pivotal step forward in unraveling the intricate interplay between generational factors and technological evaluations, providing a foundation for future research and practical applications in a rapidly evolving technological landscape in the hospitality industry.

Extending the technology acceptance model (TAM) to a new context, the purpose of this paper is to propose an integrative model of the brand of artificial intelligence-enabled voice assistants (AI-EVA) and customers’ perceptions and behavioral intentions of using AI-EVA in hotels. Moderating effects of construal levels and hotel scales were examined.

This paper adopted a mixed method approach. A qualitative and phenomenological methodology was adopted in Study 1 to explore hotel customers’ experience with AI-EVA. Study 2 applied experimental design to investigate the effects of the brand of AI-EVA and construal level on customers’ perceptions and behavioral intentions of using AI-EVA. Based on Studies 1 and 2 results, Study 3 examined how the brand of AI-EVA and hotel scale affect customers’ perceptions and behavioral intentions of using AI-EVA during hotel stays.

This research found that customers perceive a higher level of perceived usefulness, perceived ease of use and anthropomorphism when AI-EVA is branded (vs off-brand). Perceived usefulness positively affects customers’ intention to use and to spread positive word-of-mouth. Anxiety of using AI-enabled devices and privacy concerns inhibit customers’ intention to use AI-EVA. Anthropomorphism increases customers’ willingness to spread positive word-of-mouth. Construal level moderates the effect of the brand of AI-EVAs on perceived ease of use and anthropomorphism. Hotel scale moderates the effect of brand on perceived usefulness.

This paper is one of the first attempts to uncover and integrate different factors underlying customers’ perceptions of using AI-EVA in an extended TAM in hotel settings. This paper provides an integrative model extending the TAM to a new context by deploying a mixed-method approach across three studies.

This paper aims to review the extant hospitality and tourism literature on the state of robotics and artificial intelligence (AI) in the service industry. The aim was to highlight the current areas of research on this emerging topic and identify areas for future application and study.

A list of hospitality and tourism journals was used to identify articles related to AI and robotics using the terms AI, robots, robotics, hospitality and tourism, and several combinations thereof. Additional sources were identified through the literature reviews from the identified works.

The findings revealed several studies on the current state of robotics and AI in hospitality and tourism. Additional research examines and discusses implications for internal and external customer service, legal and ethical issues and theory.

This paper provides a compilation of the current studies that examine the impact of robotics and AI in hospitality and tourism. It offers scholars an overview of the current knowledge in the field on this rapidly emerging and evolving topic.

本文审阅了有关服务行业中机器学和智能技术（AI）发展的相关文献。其研究目的在于强调有关这个新兴话题的研究领域和指出未来研究方向。

本文样本包括有关AI和机器学的期刊文献，关键搜索词包括AI、机器人、机器学、酒店管理、旅游，以及几项关键词组合。本文还通过文献综述审阅了多个数据源。

研究结果描述了目前酒店旅游行业机器学和AI有关领域的研究状态。此外本文还研究和提出对于内部和外部客户服务、法律伦理问题、以及理论等领域做出研究启示。

本文对目前有关机器学和AI酒店旅游学术研究进行系统梳理。为学者对其相关领域的现状提供全局视角，并且显示这个新兴话题的迅速发展。

文献综述、AI、机器学、酒店科技