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Recent literature focuses on the inherent challenges of food delivery work. Less is known about how these injustices impact workers and their lives more broadly, or how workers navigate them. This empirical article is based on a 12-month ethnographic theory-relevant case study and includes an innovative shadowing method focused on migrant food delivery workers in Brisbane, Australia. We found that temporary migrant workers face intersectional injustices, exacerbated by the COVID-19 crisis, both within and beyond the platform economy. Nevertheless, the workers agentically enacted their own justices to navigate their precarity, in the absence of institutional supports. This study’s theoretical contribution is the development of a model explaining the agentic and structural underpinnings of the injustices that migrant platform workers experience. Moreover, our contribution reveals that the unique attributes that migrants bring to bear on their platform work provide them with the affordances to navigate the injustices they experience. In so doing they mitigate some of the negative impacts of platform work, and indeed derive benefits that non-migrant platform workers might not. [ABSTRACT FROM AUTHOR]

Charities play an increasingly important role in helping people experiencing poverty. However, institutionalized charity shifts the burden of poverty reduction away from the state and exposes recipients to stress and stigma. In this paper, we examine whether the need for institutionalized charity can be offset through enhanced state support. As in other countries, the Australian government responded to the COVID-19 pandemic by substantially increasing the level of income support to citizens through several temporary payments. We draw on this natural experiment and time-series data from the two largest charity organizations in Queensland, Australia to examine how these payments altered the demand for institutionalized charity. We model these data using difference-in-difference regression models to approximate causal effects. By exploiting the timing and varying amounts of the payments, our analyses yield evidence that more generous income support reduces reliance on charity. Halving the demand for charity requires raising pre-pandemic income-support by AUD$42/day, with supplements of approximately AUD$18/day yielding the greatest return on investment. [ABSTRACT FROM AUTHOR]

A debate is emerging about the evolving functions and roles of Higher Education Institutions (HEIs). New functions pivot on value-adding to the social, environmental and economic sustainability of communities – or in tourism parlance – destinations. This paper extends knowledge with a case study of an Italian-based EU project, in which a local university took a prominent role in developing a city and its countryside into a sustainable gastronomy and food tourism destination, working with a variety of stakeholders. Synthesising the collaborative destination alliance and university 'third mission' co-creation for sustainability frameworks, the study extended across various collaborative activities, including two years beyond the life of the project. Results show the university performed numerous roles enacting the co-creation for the sustainability approach, and that these roles evolved through a communicative and outcomes-based cyclical process. Theoretically, this case study serves as a functional platform explaining the new ways in which tourism academic sector performance is reviewed and evaluated. Practically, this case informs sustainable academic and community collaborations in tourism destinations. [ABSTRACT FROM AUTHOR]

In advanced industrialized economies, charitable organizations work alongside formal social services provided through welfare states to assist people living in poverty. The work of charities with socially and economically marginalized people, however, often takes place in the absence of robust evidence about what impact charity has on people's lives. This study draws on a large administrative database to investigate what determines repeat requests for charity and how people may achieve dignity. Our findings show that frequent residential address changes seem to make people more reliant on charity, whereas the more time spent with people receiving charity significantly decreases repeat requests for charity. We propose that the provision of charity can be an opportunity to promote connectedness. [ABSTRACT FROM AUTHOR]

Abstract: The demand side food tourism literature is underdeveloped with gaps in knowledge regarding the particular characteristics of the “foodies” market. Shortcomings in previous approaches have inhibited determining whether the food tourism market is behaviourally homogeneous or whether it is more nuanced. The omnivore–univore theory frames this data‐driven analysis segmentation study. The 4 food‐related travel preference segments that emerge are interpreted as distinct. Our analysis focuses on 2 particular segments. This has practical implications, especially for food tourism stakeholders in marketing but also has implications for tourism researchers more broadly, to reconsider the previously assumed homogeneity of other travel markets. [ABSTRACT FROM AUTHOR]

Purpose This paper explores how hospitality frontline employees understand, interpret and practice “hospitality” in a hotel industry context.Design/methodology/approach Framed by interpretivist and phenomenological approaches a dual-stage semi-structured interview study design was conducted. A sample was drawn from hotel employees in Australia.Findings Findings support the proposition that the hospitality workforce tends to favor service management and service processes as the guiding paradigm. The essence of what it means to be hospitable, and the host-guest model, appears to be largely absent in practice.Research limitations/implications This paper contributes to a scarcity of literature exploring the understanding of hospitality, and how this understanding can translate into hospitable behavior, from the employee perspective. Our main implication is that service management terminology colonizes hospitality within a commercial context, while the essence of hospitality and the “hospitality” lexicon is concomitantly diminishing. The authors advocate for developing an inter-paradigmatic view of hospitality management.Practical implications While the study revealed that the majority of frontline hotel employees struggle with grasping and verbalizing their understandings and perceptions of the hospitality construct, although some acknowledged the importance of hospitality as being an integral component to service delivery. We identified consistent organizational practices and intrinsic employee traits that either enabled or obstructed hospitable behavior in hotel settings.Originality/value The study reveals tensions between the hospitality and service paradigms in hospitality literature and practice. We uncover hotel management practices that may help to conserve and foster the essence of hospitality in hospitality organizations. [ABSTRACT FROM AUTHOR]

Purpose The purpose of this study is to identify across a number of workplace variables the similarities and differences in attitudes between three key frontline hotel worker groups: housekeepers, front office employees and food and beverage front-of-house staff.Design/methodology/approach A qualitative study was conducted using 25 semi-structured interviews with frontline workers employed in full-service hotels across Eastern Australia. Analysis was augmented through the Leximancer® software package to develop relational themes in the aggregation and disaggregation of the occupations.Findings Although work/life balance was a common theme across the three occupations, several distinct attitudinal differences emerged, in particular regarding perceptions of one occupational group towards another.Practical implications This study highlights the importance of hotel managers being cognisant of occupational differences and collecting data capable of assisting in the identification of these differences. Several practitioner relevant recommendations are made.Originality/value This exploratory study challenges assumptions regarding a “pan-industrial” hospitality occupational community and applies an emerging qualitative software package to highlight occupational differences and relational perceptions. [ABSTRACT FROM AUTHOR]

Hotels are diverse and constantly evolving, changing over time, inter alia, in their shape and appearance, their size, purpose, location and, perhaps above all, their representation of luxury and comfort. These changes have been and, intuitively, will continue to be driven by a complex amalgam of drivers. Representations that depict hotels of the future accommodate the consequences of change in varying ways – design, service, interaction with systems and technology among other considerations. This article is concerned less with the consumer and the physical properties of the establishment but rather seeks to focus consideration primarily on the possible changing roles of service workers within various conceptions of what hotels in the future may look like through to 2030 and beyond. The article applies a qualitative approach involving a literature review and subsequent Delphi method to develop and examine in depth three key drivers affecting the roles and skills of employees in hotels of the future. The attendant alternative workforce implications of each are discussed in turn. [ABSTRACT FROM AUTHOR]

Involvement is a much theorized construct in the consumer behavior literature, yet extant food involvement scales have not been developed for leisure- or tourism-based contexts. Adopting a phenomenological approach, this article reports a study with two primary aims: to develop a customized food involvement scale and to administer the instrument to a sample of self-declared “food enthusiasts” with analysis focusing on identifying the underlying constructs of food involvement. An exploratory factor analysis finds four dimensions of food involvement: Food-Related Identity, Food Quality, Social Bonding, and Food Consciousness. The four dimensions are validated by discriminant analysis between the food enthusiast sample and a general population sample and logistic regression reveals that identity is the most powerful predictor of being a food enthusiast. We demonstrate the utility of the four factors by operationalizing them as variables in tests of difference vis-à-vis demographic variables and conclude the study by summarizing the theoretical and tourism destination implications. This research addresses a need for theory-driven knowledge to inform the burgeoning special interest tourism of food tourism. [ABSTRACT FROM AUTHOR]

A large-scale sample of food lovers accessed by an online survey, which followed a qualitative focus group study, employed the photo elicitation technique to investigate their preferences for travel experiences. This technique identified top choices both for food-related and other types of urban, nature-oriented and active recreational pursuits. Overall, the most popular experience sought was described as ‘enjoy regional cuisine in a local restaurant’ and depicted a couple dining informally with a waterfront backdrop. The photo conveyed the romantic, authentic and informal messages all at once. More detailed analysis revealed significant differences according to respondent country of residence and previous food-related travel. Specifically, the most experienced food tourists were the most likely to select food festivals and meeting/learning from chefs. Those who had travelled less for food experiences had more general, leisure-oriented preferences that included nature and heritage. Results have implications for precise targeting at food tourists; the packaging of experiences; and destination development, branding and promotion. A number of methodological and theoretical issues are discussed, including the issue of how photos communicate messages and their use in marketing. [ABSTRACT FROM AUTHOR]

Envisaging the future of tourism anywhere is difficult but is amplified when making predictions for the dynamic and rapidly changing Asia-Pacific region. The purpose of this conceptual article is to problematize a 2030 Asia-Pacific tourism future by modeling one polarized and probable scenario, theoretically framed within the mobilities paradigm and the core–periphery model. This scenario proposes that planning for the development of Asia-Pacific tourism will be heavily influenced by a growing tourist trend for experiences in the “pleasure periphery” while the contemporary pattern of increasing urbanization will continue to mobilize the required workforce toward the core. This scenario models divergent tourist and worker mobilities between the core and periphery. By focusing a scenario on this increasingly important discrepancy between labor supply and tourism demand, we can identify the challenges for those areas representative of this divergence that tourism development and destination stakeholders must plan for before 2030. [ABSTRACT FROM AUTHOR]

This article addresses the challenges of long-term planning for a tourism workforce at a regional level, a significant yet underconceptualized area in the literature. We draw on Yeoman’s future thinking techniques to generate a four-quadrant matrix designed to facilitate the development of scenarios that identify workforce challenges the tourism sector in the Asia-Pacific is likely to face through to 2030. Applying a modified Delphi technique, an expert panel aided in the formulation of dimensions on which our matrix is based. Their inputs over three rounds informed the development of four scenarios for the future of the tourism workforce in the Asia-Pacific. Utilizing these scenarios or “possibility spaces,” the article provides a framework for discussion and a platform for workforce planning and policy within this region. [ABSTRACT FROM AUTHOR]

Purpose - Cookery has been identified as an occupation with skills shortages, at least in the developed world. There is currently a dearth of research into the cookery labour market, its occupational culture and characteristics. This paper seeks to address this issue. Design/methodology/approach - The study utilised a tracking approach to collate and investigate aspects of electronically-listed job advertisements for cookery-related vacancies in Australia's northern state of Queensland. Content analysis of advertised employment vacancies has previously been utilised as a method in tourism and hospitality research. Findings - The findings support the proposition that industry demand exceeds labour supply. Moreover, the content analysis of the vacancies' characteristics suggest that a range of job advertisement details, including remuneration, is infrequently supplied. Research limitations/implications - The study was limited in scope to cookery-related vacancies and to those advertised for Queensland. Accounting for vacancy duplications and consequential vacancies were the two key analytical challenges. Future research with refined instruments and more generalisable samples is invited. Originality/value - The study reveals that the increased electronicisation of information facilitates both the collection and generation of labour market research. [ABSTRACT FROM AUTHOR]

Previous research has identified several models which higher education institutions might adopt in approaching the delivery of food and beverage (F&B) studies. This study investigates the various models adopted in the delivery of Australian hospitality degree programs. A two phase research design is employed. An initial time-series institutional case study informed the second phase, an Australian nation-wide survey of all hospitality degree programs. The findings suggest that overall F&B content is given space in most hospitality curricula but that there is a complexity of models apparent. A level of inconsistency and several potential gaps in relation to F&B program content have been observed. Given F&B is an integral component of hospitality these findings may inform industry stakeholders, hospitality educators and undergraduate program directors. [ABSTRACT FROM AUTHOR]

Both the provision of quality food and beverage services and perceived authenticity are accepted as determinants of visitor satisfaction for special events. The aim of this paper is to draw on the authenticity literature from several fields of study to develop a broad understanding of the manifestations of authenticity as they apply to special events and set some platform for further enquiry. This conceptualisation is supplemented by two case studies. They find that authenticity and food and beverage service at special events can facilitate differentiation; food and beverage services can be appropriated to enhance event authenticity through association; and a promotion of authentic food and beverage offerings can be exploited as a mechanism for quality management. These are relevant in the context of stated practitioner implications, particularly for brand management. The contribution of this paper is that it directly focuses on an aspect of special events not previously directly addressed. [ABSTRACT FROM AUTHOR]

This article reports on a small-scale exploratory study of professional chefs to assess the association between occupational values of creativity and skill, job satisfaction and motivation, and turnover behaviour. The embraced `mono-occupational approach responds to the inadequacies of generalisability evident in recent `pan-industrial' methods. A further aim of the project was to examine whether any link existed between perceived poor working conditions, job satisfaction and turnover. It was found that there was a strong connection between the workplace expression of creativity and skill and job satisfaction, and this was also articulated by some as a contributor to turnover decisions. Although working conditions, particularly long and unsociable hours, were listed as sources of discontent, these were not articulated as triggers for turnover. In summary the findings suggest that intrinsic work qualities, including the ability to express artistic, creative and skill-based ambitions, have a stronger association with turnover than perceived poor working conditions. This project also validates the research method employed: that is to examine social phenomena from within, rather than as an objective observer. [ABSTRACT FROM AUTHOR]