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Tourism and Hospitality, Volume 2, Issue 3

September 2021 - 3 articles

Cover Story: This paper examines how and why edible food ends up as waste at various stages of the production and service cycle in luxury hotels. The findings show that the importance of waste prevention is widely recognised among staff, but it is viewed as risky because it may compromise hedonistic hospitality experiences and undermine the corporate brand image. Consequently, edible, nutritious food is rendered ‘unusable’; therefore, food waste is rationalised and normalised. The findings suggest that corporate social responsibility policies and international luxury brand standards interact to disrupt pro-environmental action in the workplace. Hence, integrated control systems and cross organisational policies and practices are required to prevent waste from developing during food procurement, storage, preparation and service. View this paper.

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Article

5 Citations

4,321 Views

8 Pages

CSR Communication among Tourism SMEs through Their Websites

Rojan Baniya and
Brijesh Thapa

Tour. Hosp.2021, 2(3), 319-326;https://doi.org/10.3390/tourhosp2030020

19 August 2021

Small and Medium Enterprises (SMEs) in tourism are increasingly communicating their Corporate Social Responsibility (CSR) initiatives via their websites to build a positive image and promote customer relationships. This study examined such CSR engage...

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Feature Paper
Article

18 Citations

10,042 Views

17 Pages

Food Waste Drivers in Corporate Luxury Hotels: Competing Perceptions and Priorities across the Service Cycle

Gaurav Chawla,
Peter Lugosi and
Rebecca Hawkins

Tour. Hosp.2021, 2(3), 302-318;https://doi.org/10.3390/tourhosp2030019

9 July 2021

Drawing on data gathered through semi-structured interviews, participant observation and document analysis at five-star hotels in UK and Germany, this paper examines the competing pressures driving waste generation and prevention at different stages...

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Article

4,478 Views

14 Pages

The Effect of IMC of Golf Product Exhibitions on Customer Behavior and Recommendation Intention

Taeyoung Cho,
Taesoo Cho and
Hao Zhang

Tour. Hosp.2021, 2(3), 288-301;https://doi.org/10.3390/tourhosp2030018

2 July 2021

The aim of this study was to present strategic measures for the sustainability of exhibitions and fairs by examining the relationship between integrated marketing communication (IMC) and the customer behavior and recommendation intentions of the part...

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Tour. Hosp. - ISSN 2673-5768

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