Search results

The purpose this paper is to offer an understanding of the role of food in the adjustment journey of Nigerian students in the UK.

A qualitative approach was used, involving interviews with ten Nigerians studying in the UK.

Thematic analysis revealed that participants found the food they ate locally to be bland and fattening, and that they quickly adopted a home country diet, using ingredients bought locally or sent and brought from home to recreate Nigerian dishes. Eating Nigerian food had a positive emotional impact, and it was also a vehicle for social interaction.

It is acknowledged that this is a small-scale preliminary study that could be extended across the UK with a more quantitative approach to get a broader picture of the eating habits of Nigerian students at British Universities. There is also an opportunity to widen it to include other African states which are neglected within the present literature. A more longitudinal study picking up migrants could also explore how adjustments have been made in their eating habits. Participants in this research equated fast food with local, English food due to their limited access to authentic local cuisine.

There are practical implications of this study whereby actions can be taken to help avoid the negative impacts experienced causing concerns in around mental well-being and poor health.

This study fills a gap in knowledge on how this important segment of the international student population adapts to a new food culture.

Solo travel for leisure and business is increasing. It is therefore timely to conduct research into the experiences of solo tourists. This paper aims to explore one aspect of the solo tourist experience that can be challenging, that of dining alone. This topic has received little attention in the tourism or hospitality literature.

A qualitative approach was adopted and narrative inquiry was selected as the optimum route to obtain detailed and rich accounts of the experiences of solo diners. In-depth interviews of 27 solo tourists were conducted with varying socio-demographic characteristics.

This study shows that though travelling alone is prized by participants, dining alone, especially in the evening, is often discomfiting. Discomfort is caused by the perceived negative judgement of others and is mitigated by the use of various props such as books and mobile phones.

A research agenda is put forward on the aspects of the solo tourist/diner experience.

The paper concludes by asking what can be done to ameliorate the solo dining experience and provides some recommendations to hospitality operators to support this market and improve competitiveness and profitability. The paper shows that inclusive environments can attract multiple market segments and agile restaurants can develop both solo and plural dining experiences.

This paper addresses a topic that has received limited scholarly attention as well as industry engagement despite the growth in solo travel.

Employees eat at least one meal per day in the workplace on a regular basis, carrying implications for their physical and emotional well-being. For migrants, this can be challenging, owing to food culture differences. This study explores migrant workers’ perceptions of the food eaten in the hospitality workplace.

Eleven in-depth, face-to-face, semi-structured interviews were carried out with migrant workers in three- and four-star hotels in the southwest of England.

The findings show that the food eaten in the workplace is perceived as unhealthy and fattening and therefore unappealing. This partly informs a decision to eat home country food away from work.

Further research is needed across many more organisations to investigate whether this would actually have the positive impact on employee well-being (migrant or home national) and employer reputation.

Providing additional “off-menu” meals for migrant employees is recognised. However, staff turnover within the hotel environment may mean that dishes acceptable to one nationality may not be acceptable to another. Alternatively, it may be that attention to such details and the provision of a food offering that is seen as fit for purpose by staff may reduce turnover and demonstrate “care” on the part of the employer. An annual staff survey could be conducted to gauge employee opinion.

This study helps to show the significance of food for migrant well-being. It highlights that in increasingly globalised workplaces, food provision is important for both emotional and physical health. The study's findings have relevance to other multicultural workplaces where the food provided to staff may have consequences for employee well-being.

Little research has focused on the link between the food consumed in the hospitality workplace and migrant worker well-being. This study therefore makes an important contribution to knowledge by exploring feelings about the food eaten at work from the perspective of migrant workers themselves.

Media and academic attention on Airbnb focuses on user experiences, implications for traditional accommodation establishments and negative sociocultural impacts. The purpose of this paper is to explore the views of Barcelona residents who have been impacted by the proliferation of Airbnb rentals.

A qualitative approach was adopted, involving semi-structured interviews with residents of Barcelona.

It highlights the problem of unregistered Airbnb rentals throughout the city, carrying implications for the gentrification of neighbourhoods, the displacement of local residents and anti-social guest behaviour. This study points to a consequent rise in anti-tourist feeling. It also reveals that the authentic experience promised by the sharing economy is illusory.

This paper presents a model that highlights a clash between the vaunted benefits of the sharing economy for hosts and tourists and the negative implications for a city’s residents.

Employees eat regularly in workplace foodservice settings, thus the food served can significantly impact their overall diet. Workplace foodservice providers are facing several challenges, including changing consumer demands, partial blame for high levels of obesity and the delivery of accessible information that can encourage healthier food choices. The purpose of this paper is to explore the industry perspective on consumer information needs and to assess the challenges faced by foodservice providers in terms of responding to these in a workplace setting.

A qualitative approach was adopted, involving ten in-depth semi-structured interviews with contract catering managers in the UK and Germany.

Canteen operators have a sound understanding of what is important to their customers. However, the amount of dish information currently provided is limited, and the reasons for this are discussed. The menu remains the traditional medium of communication of information on dishes, but there is openness to technical platforms, which not only reduce information overload but also increase customer engagement.

Technological solutions are discussed as a way to overcome barriers to information provision providing workplace caterers with a clear approach to effectively communicate enhanced dish information.

The provision of enhanced dish information has been found to influence consumers’ to make more healthful selections. This is an important public health issue given the growing rates of obesity and diabetes type 2.

This study makes an original contribution by exploring the industry perspective on consumer needs for information and on how this information can be provided.

The purpose of this paper is to explore the experiences of employees excluded from a talent pool and to identify what career development is provided for them.

A qualitative approach was adopted, and narrative inquiry was selected as the optimum route to obtaining detailed and rich accounts of the experiences of employees excluded from a talent pool. Fifteen in-depth interviews were conducted with eight employees and seven managers in a small hotel chain in the south of England.

The study shows that employees who are excluded from a talent pool feel frustration, mistrust in the organisation, have low expectations of career development and show an intention to leave the organisation.

The study was conducted in a chain of hotels where talent management (TM) strategies are one of the key priorities in the organisation. The results may be different in hotels where TM strategies are less formal and talent pool segmentation is not clearly identified.

Hotel managers should consider employees who are excluded from a talent pool and build effective TM strategies and provide career development to minimise adverse reactions and improve commitment and motivation.

This research contributes to understanding talent pool exclusion and its consequences for the hotel sector. Narrative interviewing is used in this context for the first time.

This paper aims to explore the reasons why descriptive phenomenology (DP) can provide an improved understanding of hospitality, tourism and event experiences. This is achieved through two objectives: first, by revealing the complexities and philosophical depths of DP; second, by providing a practical, stepped method that offers rigour and transparency.

This paper is based upon a study that explored the lived experience of the popular music festival-goer. It generally discusses the phenomenological philosophies of Husserl (1965 [1911]) and the descriptive phenomenological method in psychology of Giorgi (2009). It identifies not only some of the challenges and criticisms of DP but also the strengths of using a scientific approach to phenomenological research.

The philosophical strengths underlying DP afford a deeper understanding of the phenomenon being studied. The lived experience music festival study illustrates that the method of data collection and analysis highlights the intricacy of the philosophical debate and research findings. Although the bracketing, or epoché, method of DP has been criticised, the actual application is far more complex than trying to blank out prior knowledge. The aim is to ensure that it is the participants’ experiences that are used to identify the structure that is the phenomenon rather than the personal interpretation of the researcher.

It is recognised that researching the lifeworld affords a greater depth of understanding of experiences in people’s lives. One of the disappointments has been that one branch of phenomenological research, DP, has been underutilised and at times misunderstood in hospitality, tourism and event research. This paper aims to demonstrate and illustrate why and how DP should be considered in the future research of such experiences.

There is limited research on international students' acculturation with respect to food habits and the food environment. Hence, the purpose of this paper is to evaluate the extent of international (European and Asian) students' food acculturation in the United Kingdom. The paper seeks to report the findings from a qualitative study of the adjustment experience of a group of postgraduate international students at a university in the South of England.

Semi‐structured in‐depth interviews were conducted with a group of postgraduate international students (European and Asian) (n=10) at a university in southern England.

A “push‐pull” model towards food choice is proposed where adjustment is described as a dynamic and multifaceted process fluctuating as a result of individual, cultural and external factors. A longing for home was apparent which could be alleviated by paying greater attention to food orientation.

If adjustment is to be assisted, understanding the complexity of the process will help determine intervention strategies to support international students such as organising extracurricular activities in the form of tasting sessions or cooking clubs during orientation week which coincidently will also allow opportunity for group interaction and familiarisation. There should be an understanding on the part of all service providers and in so doing provide a climate for positive learning.

The paper shows that adjustment can be a stressful experience, where the role of food in student acculturation is under researched. Understanding the complexity of the process will help to determine the intervention strategies to be used by those offering pastoral or social support.

The purpose of this paper is to investigate the changes in emotion brought by eating the midday meal. Many aspects of eating out have been studied, yet emotions remain an under‐researched area, despite having been shown to play a significant role in food consumption.

This paper reports findings from a qualitative study, involving semi‐structured interviews with British undergraduates about changes in their emotional state after eating their lunchtime meal. Data were analysed through the technique of thematic analysis.

Participants observed a clear relationship between their emotions and eating a meal, with changes noted in concentration, energy and happiness levels. The quality of the food eaten was an issue of concern to participants; access to a healthy meal was seen to be important, given the perceived benefits for emotional and physical health. Finally, eating was deemed to be both a physical and social activity. Eating in company enhanced the emotional experience of dining, as it offered the opportunity to bond with friends. Recommendations for further research are made.

This research addresses a paucity of information on the link between food and emotion, helping to better understand the role of emotions when eating out. Further research into different settings is called for in order to broaden the understanding of the relationship between eating and emotional state, and to find out whether or not similar findings emerge from alternative settings.

This study aims to recommend initiatives that can be adopted to overcome overtourism in host destinations of mega sport events.

This study adopts a qualitative research design that involves 20 semi-structured interviews with key informant stakeholders of the London 2012 Olympic Games. An exploratory case study approach was used to investigate strategies used to leverage tourism benefits in host destinations, and the authors used thematic analysis to present strategies to overcome overtourism in host cities.

This study emphasises the need for spreading tourists beyond the host city as a main strategy. To do so, three initiatives are recommended: spreading domestic tourism outside the host city, showcasing destination beyond the host city and promoting regional collaboration.

This research provides tourism practitioners and destination management organisations in host destinations of mega sport events with an advanced strategic insights to capitalise on mega sport events. The authors suggest considering the events as a theme through an event planning process to overcome potential overtourism in unique host cities.

As overtourism has an impact on visited destinations, this study argues that overtourism can be generated by mega sport events. This paper offers an extended insight into overcoming overtourism by implementing strategic event tourism, leveraging initiatives that can be extended in use to reach geographic areas beyond host cities of mega sport events.