Hospitality Insights

Editorial

Tracy Harkison, Shelagh Mooney — Mon, 09 Dec 2024 00:39:51 +0000

Do culinary competitions have any real benefit?

Geoff Scott — Mon, 09 Dec 2024 00:10:09 +0000

Do culinary competitions have any real benefit?

New Zealand Hotel Industry Post-Pandemic Perspectives: Human Resource Management

Siddharth Baijal, Robin Hill, Ee Lin Tan, Michael Potroz — Mon, 09 Dec 2024 04:41:08 +0000

Do managers actually walk the talk? Gender equality in hotel careers in Aotearoa New Zealand

Xinye Qian; Shelagh Mooney; Claire Liu — Mon, 09 Dec 2024 04:42:31 +0000

This article offers insights into factors that affect hotel employees’ decisions to make a career in hotels. They are important as there are differences between men’s and women’s career expectations. Career progression in the hotel industry tends to be linear, from entry-level positions to senior management positions globally (Wang, 2013). Employees’ career expectations and values are important, as they drive individual career choices and influence (Kong et al., 2015). Factors such as personal interests, family background, educational level, and gender/race/ethnicity (Metz et al., 2009) all shape individual career hopes, and industry and geographical context change actual outcomes.

Millennials’ intentions to buy plant-based meat alternatives: insights for quick-service restaurants.

Giuseppe Incardona, Maria Gebbels, Thi Hong Hai Nguyen — Mon, 09 Dec 2024 05:30:46 +0000

Rapid population growth, shifting consumption patterns, and environmental stresses are challenging food security, raising concerns about the global food system's ability to sustainably feed the projected 9.3 billion people by 2050. Additionally, the increasing demand for Quick-Service Restaurants (QSRs) (also known as ‘fast-food chains’) intensifies environmental concerns. Their large-scale food production and factory farming practices contribute significantly to environmental degradation and animal welfare issues. In response to growing consumer awareness of environmental issues, QSRs have begun incorporating plant-based meat alternatives into their menus to align with sustainability objectives and appeal to eco-conscious consumers, particularly millennials. However, these alternatives face acceptance challenges due to perceptions of being highly processed and potentially containing genetically modified organisms. It is therefore essential to have a better understanding of the market’s purchasing intention to effectively market plant-based meat alternatives and advance QSRs’ sustainable practices.

Managing the Implications of a Low Carbohydrate Diet for the Hospitality Industry

Patrice Lucas — Mon, 09 Dec 2024 05:36:28 +0000