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Environmental issues are getting significant attention from academicians and practitioners. In this regard, a top to bottom integration of actions has become necessary to address these issues. Therefore, the present study addresses the question of fostering the pro-environmental behaviors from a leadership perspective. The study examines the relationship between environmentally specific servant leadership and workplace pro-environmental behaviors. Additionally, the study examines the mediating effect of organizational support and environmental commitment. Since the study is designed in the context of hospitality industry, the population of this study comprises employees working in hotels. Following a positivist research philosophy, the study adopted a quantitative deductive approach. The questionnaire was developed by adapting previously validated measures. A total of 400 questionnaires were distributed among the respondents, and 204 returned questionnaires were subjected to data analysis using SPSS and SMART-PLS. The results of the study revealed that environmentally-specific servant leadership positively influences environmental commitments, organizational support, and workplace pro-environmental behaviors among employees. Additionally, the results identified a positive significant influence of environmental commitments, and organizational support on workplace pro-environmental behaviors. It was also found that organizational support and environmental commitments significantly mediate the relationship between environmentally-specific servant leadership and workplace pro-environmental behaviors. Notably, workplace environmental behaviors were found to be moderately influenced by environment-specific servant leadership. It is concluded that leaders play a crucial role in determining the environment oriented behavior among the employees. The study offers valuable insights for both policymakers and top management of hotels to focus on servant leadership for fostering pro-environmental behaviors among hotel employees to achieve environmental sustainability. [ABSTRACT FROM AUTHOR]

This paper investigates denial, a rapport-challenging speech act. It discusses the performance of denial in the review response genre – managerial responses addressing negative online comments made by dissatisfied customers. In this study, the speech act of denial is taken to be instantiated as Deny Problem, one of the moves constituting the review response genre. The moves were identified by qualitatively analysing a total of 2,577 managerial responses produced by hotels of different star-ratings (2-star to 5-star) with the aid of the software Nvivo 12. The Deny Problem move and its proximal discourse environment were analysed further to address three main broad areas of interest: the forms of denial, the functions performed by denial, the targets of denial, and the work, if any, done by the hotel management to mitigate the potential damage to rapport resulting from the performance of the rapport-challenging act. Our analysis suggests that denial, be they used alone or in series, can target the asserted information, the customer's rationality, the hotel's responsibility, and the seriousness of the problem. While discursive effort is usually made to repair the damaged rapport with the customers, rather unexpectedly, instances of further rapport challenge are found in the proximity of the denial. • Denial is a rapport-challenging speech act. • Denial is instantiated as the Deny Problem move in seven different forms in the review response genre. • Targets of denial include the problem complained about, reviewers, and hotel's responsibility. • Denial can occur alone or in series, causing various degree of damage to rapport. [ABSTRACT FROM AUTHOR]

This study is part of an on-going 3-year research project which seeks to develop a thorough understanding of the review response genre – hotel management's responses to negative online reviews. As managing (which could be enhancing or damaging) rapport with dissatisfied customers who made the negative comments is regarded as a key component of managerial responses, the present paper specifically investigates the manager's degree of commitment to the act of enhancing and damaging rapport in the responses. The investigation is based on the premise that appealing to pathos is a meta strategy for managing rapport, making it logical and possible to evaluate the degree of commitment to managing rapport from a metadiscourse perspective. A total of 200 managerial responses given by 200 hotels of different star-ratings based in different parts of the world were analyzed by drawing upon genre theory and the metadiscourse construct. Results show that managers had a higher degree of commitment to enhancing rapport than challenging rapport with reviewers, suggesting that they valued a harmonious relationship with customers. [ABSTRACT FROM AUTHOR]

The growing relevance of green marketing, sustainability and eco-labels is indisputable fact in the hospitality industry. These concepts are based on the philosophy of caring for the Earth and not only save the environment, but also enhance the image and market value of enterprises. Despite the fact that since the 1970s eco-labels in the hospitality industry began to gain momentum in the different countries, but Kyrgyzstan lagged behind in this matter. In this study, a national eco-certificate model proposal was developed that would take into account the geographical and cultural characteristics of the hospitality industry in Kyrgyzstan. The first step of the development eco-labeling model was to define the green hotel management practices (GHP) and the green marketing perceptions (GMP) of hotel managers. So, a mixed-method research design was used in the study and data was collected between October 2021 and February 2022 from the hotel managers in Kyrgyzstan. 178 survey forms were quantitatively analysed; additionally, 13 hotel managers were interviewed to gain qualitative data for eco-labelling model proposal. In order to test the study hypotheses, Anova and Pearson correlation analysis were used; also multiple linear regressions were applied. Qualitative data was analysed with the conventional content analysis and to draw a word cloud of the most mentioned words in the interviews was performed using NVivo. According to the findings, the GMP of the participants differs depending on their educational level and position. However, there is no significant difference in terms of managerial experience and number of years working in the tourism sector. Significant relationships were found between the sub dimensions of green marketing perception and green hotel practices at different levels. Based on the findings, some suggestions have been developed for the literature and the tourism industry. In addition, an eco-labelling model was proposed for environmentally friendly hotels in Kyrgyzstan. [ABSTRACT FROM AUTHOR]

• A systematic overview of food waste drivers in an island-based hotels. • Using qualitative content analysis, eight food waste drivers were identified. • A holistic approach required to reduce food wastage for the hotel sector. Food waste (FW) generation from hotel operations have a significant negative impact on the environment, society and economy. Hence, the urgent need to introduce sustainable food management to reduce both FW and operational costs in hotels. The aim of this paper is to identify the drivers of FW generation and barriers to sustainable food waste management (SFWM) in island based hotels. The data were collected using in-depth interview coupled with the observations conducted at 23 selected hoteliers in Langkawi Island, Malaysia. Based on the analysis, using qualitative content analysis (QCA), eight FW drivers were identified and the drivers were classified into three categories of factors, mainly internal, external and intermediate influence. There are four FW drivers identified as internal factors that influenced the implementation of food waste management namely (1) poor hotel management and policies, (2) lack of skills in food preparation, (3) lack of facilities and FW technology and (4) non-implementation of waste audit and waste separation. For external factors, there are two FW drivers, including (5) unsustainable food consumption patterns of the customers and (6) risk of food ingredients spoilage. As for intermediate factors, two FW drivers were identified, which are (7) ineffective communication and (8) inadequate education and awareness. Findings from this study contribute towards a better understanding on the complexity of FW issues, particularly for island-based hotel sector. It was also suggested that a holistic approach with multi-stakeholders is crucial to reduce food wastage towards achieving SFWM. [ABSTRACT FROM AUTHOR]

Abstract The present study aims to identify the linguistic strategies and resources that characterize the review response genre, hotel management's responses addressing negative comments posted by dissatisfied customers on travel websites. It has been established that hotel management should proactively manage the hotel's online reputation by monitoring the online comments and by giving each of the negative ones an effective response. While the majority of the research has primarily explored the effectiveness of the genre from the analysts' perspective, the present study approaches the issue from the customers' perspective by collecting the dissatisfied customers' views upon their reading of the hotel management's responses. The data comprises these responses downloaded directly from TripAdvisor and responses of a questionnaire survey administered to frequent travelers. Results suggest that effective responses and less effective responses differ in the use of moves and metadiscourse, the two linguistic resources hotel management uses in their attempt at achieving respectively rapport management and persuasion. [ABSTRACT FROM AUTHOR]

This research builds on the relational theory and the natural-resource-based view (NRBV) of the firm to examine the direct and indirect effects of eco-innovation, environmental orientation and supplier collaboration on hotel performance. Survey responses of 182 hotel managers and officers from the United Arab Emirates (UAE) have been validated and analysed by means of structural equation modelling using the partial least squares method. The findings capture the dynamic role of environmental orientation and eco-innovation practices in influencing hotel performance. Surprisingly, the impact of environmental supplier collaboration on eco-innovation practices and hotel performance was not supported. This paper extends the body of sustainability knowledge by linking environmental orientation and supplier collaboration to eco-innovation in hotel organisations. It is also an early attempt to examine these relationships in a developing context. Theoretical and managerial implications are also discussed. [ABSTRACT FROM AUTHOR]

Information about the quality of the accommodation services provided by hotels in different cities across the globe can now be conveniently obtained by accessing travelers’ reviews posted on various travel websites such as TripAdvisor, Orbitz, and Expedia. These reviews, especially negative ones, can have serious impact on the hotels concerned whose reputation and business are at stake. Hotel management thus needs to address negative comments with an effective response, termed review response genre in this study, to achieve service recovery. Drawing upon the construct of rapport as the analytical framework, this paper focuses particularly on the ways the review response genre serves this communicative purpose while responding to unjust negative comments. It is found that hotel management deals with such comments with denials of the problems mentioned in the comments and attempts to enhance rapport with the dissatisfied customers. The findings should be of practical significance to hotels and the practitioners responsible for writing review responses. [ABSTRACT FROM AUTHOR]

Debates regarding sustainable management have become notorious, significant and pertinent to contemporary society. This perspective is justified by the fact that modern management should address concerns of a fully aware audience regarding limits to be imposed on the use of natural/cultural resources and the negative impact of operations on the environment and on society and individuals. Undoubtedly, this assumption is even more important in industries where the power of socioenvironmental, cultural and economic transformation is increasingly latent, such as in the case of hotels. First, this article introduces a bibliometric analysis that exposes sustainable criteria verified in current management models, which allows for an identification among hotel companies for a predisposition for environmental and external social responsibility. Second, a primary contribution lies in structuring more holistic criteria, integrated in the internal/external hotel organizational background, in a manner that will enable organizations to help protect the environment as well as sociocultural, political and economic aspects of society. [ABSTRACT FROM AUTHOR]

Environmental issues are increasingly recognised as a significant concern for tourism industries worldwide. In this exploratory work, a model of environmental practices adoption and its impact on independent hotels is developed. Two different destinations are proposed and analysed: the mature market of Madrid in Spain and the emerging destinations of Santiago and Valparaiso in Chile. To test the model, a qualitative method based on case studies of 24 hotels—12 hotels for each country—was used. The findings show that environmental practices are implemented in both destinations and demonstrate the diverse impacts of this implementation, primarily in the financial and operational spheres. Differences are observed in the two countries regarding the proposed model, mainly in terms of barriers to implementing environmental practices, products used and processes related to clients and suppliers' responsibility. Therefore, this research implies that the hotels analysed are adopting an environmental management approach, although in different ways. The added value of this research is that it sheds light on the vision of sustainability in emerging and mature destinations and offers practical suggestions for hotel management regarding the implementation of various environmental practices and new environmental practices in hotel management. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this study was to analyze food safety control systems (FSCS) in selected hotels in Taiwan in order to identify current issues and future trends in the hotel industry. Fourteen interviews were conducted with personnel in six large international tourist hotels with a FSCS in place. Analysis of the interviews indicated that a hotel''s food safety standards and operations depended significantly on the attitudes of the hotel management. Public concern, competitive advantage and the government''s food safety policies all had less influence on the implementation and maintenance of a FSCS than the ongoing support of management. Hotel managements hope, therefore, that the government will educate the public on food safety and provide incentives that enable hotels to adopt FSCS strategies while reducing the cost. The study contributes to the development of theory relating to the implementation of food safety strategies, particularly for the hotel industry. [Copyright &y& Elsevier]

Abstract: The focus of this study is to analyze the existence of Management Systems in the hospitality industry in Spain. This will be undertaken from the point of view of the organizational context – especially as far as environmental management is concerned – considering also its scope, implementation sequence and possible integration of different MSs. In order to study the aforementioned aspects, information from 294 hotels was used. The findings reveal differences with regard to previous research regarding other geographical areas and industries for adoption patterns and for integration of the management systems. Thus, this study contributes to a better understanding of the specific needs of the hotel industry for hotel management, consultancy firms, auditing firms and policy makers. [Copyright &y& Elsevier]

This paper presents some insights into Jordan’s energy consumption in the tourist accommodation sector. The results of a recent survey on environmental performance in the tourist accommodation sector in Jordan were used to evaluate energy conservation in hotels. A survey was designed and distributed to hotels’ managers and departments’ supervisors in order to understand the environmental performance in the tourist accommodation sector in Jordan during the period 10–17 August 2006. Also some field visits were conducted to fully understand hotels interaction regarding the environment, in addition to help interpreting the results of the survey. The study is limited to all classified hotels in Jordan. It was found that lighting hotels’ main building and outside areas, and air conditioning consume more electricity compared to other departments. The results show that few classified hotels already installed energy saving equipments, though, it was noticed that managers of one star hotels were not really willing to make such changes in their hotels, on the other hand, other classified hotels (2–5 star hotels) have shown a high willingness to make changes in their hotels to reduce the consumption of different types of energy. Hotel’s classification played a significant role in explaining variations in most of the results, particularly when it comes to long-term investments to reduce energy consumption by using energy efficient appliances. Five and four star hotels were the most hotels willing to use energy efficient appliances to reduce energy consumption. The study suggested some strategies to help reduce the negative impacts of high energy consumption in hotels. These strategies include better insulation, and enhanced insulation for the hot water reticulation system. Moreover, enhancing and increasing the level of awareness among all hoteliers through a directed and well-designed campaign. Also offer interest free loans; and activate precise standards and specifications for new hotels. [Copyright &y& Elsevier]

Due to a steady growth of tourism, hotels in Nigeria generate disproportionate amounts of solid waste. Little is however known about what approaches, if any, Nigerian hoteliers adopt for its mitigation. This study has set to establish the approaches to managing solid waste and evaluate their effectiveness in a sample of hotels in Lagos. To this end, it has applied the method of in-depth, semi-structured interviews with 17 hoteliers to reveal the role of organisational (managerial and staff attitudes, corporate policies), institutional (governmental policies) and consumption market related (consumer attitudes) factors in shaping the scope of solid waste mitigation. The interview results have demonstrated that Lagos hotels do very little to mitigate solid waste generation. This was attributed to the insufficient support received from the government, but also to the disinterest of hotel guests, managers and employees in environmental conservation. To improve the quality of solid waste management in Nigerian hotels, it is necessary to raise environmental commitment of managers and improve environmental awareness of guests and staff. Governmental involvement is required in the form of educating hotel guests and providing environmental training and 'green' incentives to hoteliers. •Approaches to solid waste management are explored in a sample of Lagos hotels • Extensive waste disposal practices dominate while prevention is not prioritised • Lack of governmental support and low environmental awareness of consumers are the prime reasons • Managerial action framework to optimise solid waste management is proposed [ABSTRACT FROM AUTHOR]

Examines the nutrition knowledge and attitudes of hotel and restaurant management students. Ranking the importance of factors involved in menu planning; Importance of diet in the prevention of heart disease; Obtaining optimal flavors and richness without adding high-fat ingredients and salt; Effective education in nutrition for hotel and restaurant management students.

Reports on New York University's Department of Nutrition, Food and Hotel Management's offering of classes beginning October 1994. Courses offered; Contact information.