Special Issue "Post COVID-19: Sustainable Strategic Management and Consumer Behavior in the Hospitality/Tourism Industry"

A special issue of Sustainability (ISSN 2071-1050).

Deadline for manuscript submissions: 31 December 2021.

Special Issue Editors

Prof. Dr. Hyeon-Mo Jeon
E-Mail Website
Guest Editor
Department of Hotel, Tourism, and Foodservice Management, Dongguk University-Gyeongju, Gyeongju, Korea
Interests: sustainable hospitality and tourism management; restaurant management and operations; e-commerce in hospitality industry; consumer behavior
Prof. Hyung-Min Choi
E-Mail Website
Guest Editor
Office of Academic Affairs, Konkuk University-Glocal Campus, Chungju, Korea
Interests: hospitality sustainable management; hospitality organization behavior; hospitality; human resources management; hospitality brand management; research methodology; psychometrics: structural equation modeling
Prof. Hye Jin Sung
E-Mail Website
Guest Editor
Department of Foodservice Management, PaiChai University, Daejeon-si 35345, Korea
Interests: sustainable strategic management for the foodservice industry; e-commerce in hospitality industry; consumer behavior

Special Issue Information

Dear Colleagues,

Currently, hospitality and tourism firms are experiencing serious management difficulties due to COVID-19. Because of social distancing measures, the public cannot tour and travel, and it is difficult to visit hotels and restaurants. Although non-face-to-face services are spreading as an alternative to face-to-face services, this cannot be a fundamental solution for achieving business performance management in the hospitality and tourism sectors. However, consumers in the hospitality and tourism industry, who have become accustomed to non-face-to-face services, are expected to use both face-to-face and non-face-to-face services even after the end of the COVID-19 pandemic. We believe that it is time to rethink the sustainable management strategy of hospitality and tourism firms in preparation for the post-COVID-19 era. During the COVID-19 pandemic, consumer behavior has changed, requiring efficient organizational management by hospitality and tourism firms.

In conclusion, sustainable management strategies for hospitality and tourism firms have become very important. Therefore, this Special Issue aims to address issues related to consumer behavior and organizational management in the post-COVID-19 era for companies in the hospitality and tourism industry, such as travel management firms, hotels, restaurants, food services, airlines, cruise operators, and casinos. It focuses on developing business strategies for the sustainable management of hospitality and tourism firms and the improvement of business performance. Thus, this Special Issue calls for the papers focusing on strategic management and consumer behavior for sustainable management of the hospitality and tourism sectors.

Prof. Dr. Hyeon-Mo Jeon
Prof. Hyung-Min Choi
Prof. Hye Jin Sung
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • hospitality/tourism consumer behavior
  • hospitality/tourism sustainable marketing
  • hospitality/tourism sustainable human resource management
  • hospitality/tourism management innovation
  • ‘Untact’ service experience
  • ‘Untact’ service quality
  • sustainable e-commerce
  • eco-environmental practices

Published Papers (3 papers)

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Research

Article
Relative Effects of Physical Environment and Employee Performance on Customers’ Emotions, Satisfaction, and Behavioral Intentions in Upscale Restaurants
Sustainability 2021, 13(17), 9549; https://doi.org/10.3390/su13179549 - 25 Aug 2021
Viewed by 149
Abstract
This study explored the structural relationships among the physical environment, employee performance, and diners’ emotional states, satisfaction, and behavioral intentions, applying the Mehrabian–Russell’s theoretical framework in upscale restaurants. Empirical data were collected from 275 upscale restaurant patrons. The results showed that both intangible [...] Read more.
This study explored the structural relationships among the physical environment, employee performance, and diners’ emotional states, satisfaction, and behavioral intentions, applying the Mehrabian–Russell’s theoretical framework in upscale restaurants. Empirical data were collected from 275 upscale restaurant patrons. The results showed that both intangible (employee service) and tangible (physical environment) factors have significant impacts on diners’ emotional responses (pleasure and arousal), and these emotional responses affect customer satisfaction and behavioral intentions. This study found that the physical environment exerted a greater impact on arousal than employee behavior while employee behavior had a greater impact on pleasure than physical environment. In addition, arousal was found to have a positive influence on pleasure. We discussed managerial and theoretical implications based on these findings. Full article
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Article
Digital Consumers in the Foodservices Market
Sustainability 2021, 13(13), 7403; https://doi.org/10.3390/su13137403 - 01 Jul 2021
Viewed by 528
Abstract
The dynamic development of e-commerce in the foodservice market has been observed in recent years (especially during the COVID-19 pandemic), both in Poland and in other countries. The purpose of the study was to determine the characteristics of e-foodservice customers, identify their motivations [...] Read more.
The dynamic development of e-commerce in the foodservice market has been observed in recent years (especially during the COVID-19 pandemic), both in Poland and in other countries. The purpose of the study was to determine the characteristics of e-foodservice customers, identify their motivations for ordering food online and the nutritional consequences of such actions, as well as recognize the influence of consumers’ s-commerce activity on their foodservice market behavior. The study was carried out using the CAWI method on a sample of 1018 adult Poles. With the use of cluster analysis, three consumer segments were distinguished: frequent e-commerce users (221), moderate users (400), and sporadic users (397). The results indicate that frequent users of e-commerce in the foodservice market are slightly more often young and educated men who work full-time, have a higher than average income, and live in a large or medium city. In their own opinions, frequent users are the most concerned about proper nutrition, but despite such declarations, their nutritional quality is inferior to other groups. Compared to other segments, they are the most socially active and show the greatest commitment to s-commerce activity, which influences their purchasing intentions and behaviors. Full article
Article
The Importance of Safety and Security Measures at Sharm El Sheikh Airport and Their Impact on Travel Decisions after Restarting Aviation during the COVID-19 Outbreak
Sustainability 2021, 13(9), 5216; https://doi.org/10.3390/su13095216 - 07 May 2021
Viewed by 697
Abstract
Travel decisions during the COVID-19 pandemic might be substantially influenced by destination-based attributes, in particular, health safety measures at airports. In the current study, we aimed to assess the effects of the perceived importance of safety measures at the Sharm El Sheikh airport [...] Read more.
Travel decisions during the COVID-19 pandemic might be substantially influenced by destination-based attributes, in particular, health safety measures at airports. In the current study, we aimed to assess the effects of the perceived importance of safety measures at the Sharm El Sheikh airport on the intention of international passengers to revisit the destination, which might reflect their behavioral control for traveling to other tourism destinations. A total of 954 international travelers were asked to fill out a survey to reveal their travel risk perceptions, the importance of airport safety measures, and their future intentions to revisit the destination, and the data were integrated in an SEM model. The results showed that passengers with low-risk perceptions and highly perceived importance of logistic and sanitization procedures, as well as traveler- and staff-related safety measures, were more likely to exhibit greater intentions to revisit the city and lower intentions to cancel or change future travel plans to other touristic regions. Health safety at airports should be stressed in future strategic plans by governmental authorities and stakeholder activities to mitigate the psychological barriers of tourists. Full article
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