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- Volume 12, Issue 3, 2022
Hospitality & Society - Volume 12, Issue 3, 2022
Volume 12, Issue 3, 2022
- Viewpoint
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Hospitality futures: Towards a sustainable, healthier and ethical way of catering
More LessThis viewpoint piece aims to draw attention to the opportunities that the development and active promotion of an attractive and nutritionally sound plant-based offer present to the hospitality industry on environmental, health and ethical bases that impact societal well-being. The case for advancing the promotion and normalization of plant-based eating at catering facilities is argued using the threefold dimensions associated with food production. First, the environmental impacts of different food types are discussed. This is followed by an evaluation of health-related debates linked to culinary consumption along with a selection of ethical issues involved in food production systems. This review highlights that the environmental sustainability challenges posed by the animal agricultural sector call for innovative and effective mitigating measures that can be linked to the development and promotion of plant-based food consumption which the hospitality industry can actively promote. From the health perspective, plant-based diets can report health benefits in the prevention and treatment of health conditions, but this requires planning by catering providers for nutritionally adequate and wholesome eating. From the ethical dimension, removing animals from the food chain would not only achieve lesser environmental pressures and social issues associated with the consumption of animal-derived produce. This would also reduce the suffering that sentient beings endure across different stages in food production which in turn can improve the hospitality sector’s corporate image and ethical stance whilst progressing positive social messages on sustainability, ethics and health.
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- Articles
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Luxury service brand extensions and their spillover effects on customers’ evaluations of luxury gastronomy foodservice: The case of Michelin-starred restaurants
By Wided BatatDrawing on a consumer perspective, this article identifies the types of brand extension strategies in the luxury hospitality and foodservice field and their spillover effects on consumers’ evaluations of the image of the parent brand of the luxury restaurant. Using a multi-method approach combining focus groups and in-depth interviews, we conducted an exploratory qualitative research study utilizing 35 participants to examine their perceptions of Michelin-starred restaurants’ extension strategies and how they can affect customers’ attitudes towards the images of Michelin-starred chefs and the luxury gastronomic sector overall. The study found that not only brand extension types count when examining the spillover effects – positive, negative and mixed – on customers’ evaluation of the parent brand image. Two other elements should be considered: a brand’s strategic focus (i.e. personal, social or functional) and customers’ acquaintance and levels of knowledge of the consumption field in which the parent brand operates. Our results contribute to the literature on brand extensions and spillover effects that mainly focus on products. Thus, the findings provide valuable insights into service brand extension factors that influence customers’ perceptions and attitudes towards luxury service brands and thus contribute to scholars’ calls for more studies on brand extensions and their effects in the service field – ones combining hospitality, luxury and the foodservice industry.
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A marriage of convenience: How employers and students working in hospitality view the employment relationship
Authors: Claire Evans, Caroline Ritchie, Hilary Drew and Felix RitchieSince the 1990s, the hospitality industry has been increasingly characterized by temporary and insecure forms of employment, a development, which has coincided with rising numbers of students seeking part-time employment. This provides increased job competition for non-students and would appear to be of primary benefit to the employer in terms of an enhanced labour pool. This study reports the findings from seven semi-structured interviews with hospitality employers and six student focus groups (31 participants) in South-West England and Wales. It suggests that hospitality employers manage students and non-students to complement each other, particularly with reference to working time preferences. There is evidence that employers pay more attention to the welfare and needs of non-student workers in order to protect their core of full-time and permanent part-time staff. However, when employing students, employers and students take a pragmatic commercial view of their symbiotic relationship and both parties report satisfaction with this arrangement. Employers also consider both student and non-students as potential leaders. Finally, the study shows that student-employees can, and frequently do, provide long-term commitment to employers, contradicting the usual view of student work as transitory within the hospitality industry.
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Tourism and the transformation of religious hospitality: An ethnography of osettai along the Choishi-michi pilgrimage route, Japan
Authors: Kaori Yanata and Adam DoeringThe increasing popularity of walking pilgrimage has created new forms of interaction and exchange between pilgrims and residents along pilgrimage routes. As a result, religious hospitality along these pilgrimage routes is also under transformation. Drawing on ethnographic fieldwork conducted along the Koyasan Choishi-michi pilgrimage route in Wakayama, Japan, this article examines how the meanings and experiences of osettai (‘religious hospitality’) change over time and space. Focusing specifically on the role tourism plays in the current transformation of religious hospitality, the article begins with a historical analysis of osettai and its meanings in pre-modern Japan. Next, we examine how osettai was interrupted due to the decline in walking pilgrims, but also sustained through the maintenance of indirectly related religious practices. The discussion then outlines the transforming meanings of osettai from a practice of giving offerings in return for spiritual reward, to a commodified economic service and finally to a form of cultural exchange. We conclude that placing religious faith as a central theme of analyses, not tourism, can offer new insights and deepen our understandings of how religious hospitality is both transformed and maintained through tourism.
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Lines that do not speak: Multispecies hospitality and bug-writing
More LessThe article, situated at the crossroads of hospitality studies, human–animal studies and writing studies, offers a more-than-human perspective on hospitality by exploring the book The Language of Bugs (2018) by Chinese book designer and artist Zhu Yingchun and its crafting process. In existing scholarship, hospitality has been mainly considered in anthropocentric terms. The article suggests that the multispecies relations that unfolded between the artist, his garden and bugs not only unsettle and disrupt this anthropocentric bias but also complicate the predominant dyadic understanding of hospitality: their hospitable entanglement needs to be analysed as a triadic configuration, where there are no fixed positions, but each member may in its turn be placed in the position of the host/guest/third. Ultimately, the paradox of the hospitality offered by the artist to the bugs is that he was only possible to welcome their visitation by endangering the life or well-being of his other guests, the plants. The article also highlights the non-phonemic, material and performative ‘asemic’ aspects of writing by considering writing in terms of traces and lines and argues that bug-writing has great theoretical potential for liberating the notion of writing from its anthropo-, phono- and logocentric subordination.
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