Relevant bibliographies by topics / Hospitableness

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters

Academic literature on the topic 'Hospitableness'

Author: Grafiati
Published: 20 February 2023
Last updated: 21 February 2023

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Journal articles on the topic "Hospitableness"

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Telfer, Elizabeth. "HOSPITABLENESS." Philosophical Papers 24, no. 3 (November 1995): 183–96. http://dx.doi.org/10.1080/05568649509506530.

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Tasci, Asli D. A., Gurhan Aktas, and Fulya Acikgoz. "CULTURAL DIFFERENCES IN HOSPITABLENESS: A STUDY IN TURKISH CULTURE." Tourism and hospitality management 27, no. 2 (2021): 339–61. http://dx.doi.org/10.20867/thm.27.2.6.

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Purpose – Hospitableness is one of the oldest concepts that define human interactions. Many conceptual and empirical studies have discussed and attempted to capture what this concept means. Some recent studies measured what hospitableness means; however, the cultural differences in hospitableness have not been documented empirically. The current study measured what hospitableness means in Turkish culture. Design/Methodology/Approach – A mixed-method was used in data collection since the cultural context requires a constructivist approach to identify the nuances and intricacies of the highly cultural concept of hospitableness. Using a 26-item scale of hospitableness with the consolidated and new items, an online sample (N=307) was recruited to collect the data. The reliability and validity of the scale were tested using Principal Component Analysis (PCA) with IBM’s SPSS 24 and Partial Least Squares-Confirmatory Factor Analysis (PLS-CFA) using SmartPLS 3.0. Findings – Open-ended questions revealed several additional items, some of which cannot be even directly translated into English (e.g., generous-hearted, gönlü bol in Turkish). PCA and CFA procedures revealed a detailed, complicated, and nuanced structure of the hospitableness concept in Turkish culture. The study revealed 19 hospitableness items loading onto six factors; lenience, grace, compassion, civility, proficiency, and veracity, with increasing levels of contributions to Turkish hospitableness in that order. Originality of the research – A measure of hospitableness designed in one culture may be too narrow or too detailed in another culture. Cultural differences need to be carefully handled by the industry; education of both sides may be needed to avoid the cultural clash, disorientation, and even worsening prejudices. This study empirically displays the heavy cultural influence on the concept of hospitableness, which is a common assumption. The study provides empirical evidence for the need to approach cultural concepts with a realist paradigm to capture them in their reality in different cultural contexts.
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Tomasella, Barbara, and Alisha Ali. "The importance of personal values and hospitableness in small foodservice businesses’ social responsibility." Hospitality & Society 9, no. 3 (September 1, 2019): 307–29. http://dx.doi.org/10.1386/hosp_00004_1.

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This article investigates the relationship between personal values, hospitableness and social responsibility in small, independent foodservice businesses. Semi-structured interviews were conducted with 24 owner-managers of these businesses located in Sheffield, United Kingdom. The results established that hospitableness is expressed through the way in which these small businesses engage in social responsibility. In lifestyle and family businesses, personal values, such as altruism, friendliness and a passion for food, influence the hospitableness and social responsibility of the small foodservice business. In the long term, social responsibility actions expressing hospitableness add value to the business itself. This research contributes to the hospitality literature by empirically demonstrating how hospitableness can be expressed through small business social responsibility, which can provide, in the long term, a competitive advantage for small, independent foodservice businesses.
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Lashley, Conrad. "Hospitality and hospitableness." Research in Hospitality Management 5, no. 1 (January 2015): 1–7. http://dx.doi.org/10.1080/22243534.2015.11828322.

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Ramdhony, Allan, and Norma D’Annunzio-Green. "A dialogic reframing of talent management as a lever for hospitableness." Worldwide Hospitality and Tourism Themes 10, no. 1 (February 12, 2018): 14–27. http://dx.doi.org/10.1108/whatt-10-2017-0066.

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Purpose The purpose of this paper is to consider how the talent of hospitableness can be transposed to commercial settings without a wholesale erosion of its altruistic and moral core and how it can be effectively leveraged within the talent management (TM) process. Design/methodology/approach The authors unpack the concept of hospitableness which entails an unconditional disposition and moral obligation in the host to care for their guest. This paper also exposes its moral dilemmas and the risks it presents to both host and guest – leading to the endorsement of reciprocal altruistic hospitableness which warrants altruistic sentiments and moral obligations in both parties as the necessary condition for a more protective, mutually beneficial and enduring host–guest relationship. Against the backdrop of the tourism and hospitality industry, this paper examines the challenges of transposing hospitableness to commercial settings without a wholesale erosion of its altruistic and moral core. It posits that what is needed is a reframing of TM as a dialogic process through which hospitableness can be effectively leveraged as a unique talent. Findings In carrying out this exercise, this paper develops a conceptual framework that brings the TM process under the overarching principle of free dialogue – which the authors see as a precondition for preserving the altruistic and moral core of hospitableness even when transposed to commercial settings. Practical implications The framework contains concrete guidelines on how to reframe TM as dialogic practice and can be used as a canvas for experimentation in managing the talent of hospitableness and for training purposes. Originality/value The paper expands the conceptual dimensions of hospitableness and deepens understanding of its application via the TM process to commercial settings.
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Qiu, Hailian, Minglong Li, Billy Bai, Ning Wang, and Yingli Li. "The impact of AI-enabled service attributes on service hospitableness: the role of employee physical and psychological workload." International Journal of Contemporary Hospitality Management 34, no. 4 (January 11, 2022): 1374–98. http://dx.doi.org/10.1108/ijchm-08-2021-0960.

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Purpose Hospitableness lies in the center of hospitality services. With the infusion of artificial intelligence (AI) technology in the hospitality industry, managers are concerned about how AI influences service hospitableness. Previous research has examined the consequences of AI technology based on customers’ assessment while ignoring the key players in service hospitableness – frontline employees (FLEs). This study aims to reveal how AI technology empowers FLEs physically, mentally and emotionally, facilitating hospitableness provision. Design/methodology/approach As the starting point, the instrument for AI-enabled service attributes was designed based on previous literature, hotel FLE interviews, expert panel and a pilot survey, and then validated using survey data. After that, a paired supervisor-employee sample was recruited in 15 hotels, and 342 valid questionnaires covering the constructs were obtained. Findings Factor analyses and measurement model evaluation suggest that the four factors, including anthropomorphic, entertainment, functional and information attributes, explain the construct of AI-enabled service attributes well, with high reliability and validity. Additionally, anthropomorphic, functional and information attributes of AI technology have been found to enable FLEs physically, mentally and emotionally, which further lead to increased service hospitableness. The entertainment attributes do not significantly reduce physical and mental fatigue but lead to positive emotions of FLEs significantly. Additionally, psychological job demand moderates the effects of AI-enabled service attributes on physical fatigue. Practical implications Practical implications can be made for AI technology application and hospitableness provision, in terms of AI technology analysis, job design and employee workload management. Originality/value This research contributes to understanding AI-enabled service attributes and their consequences, extends the conservation of resources theory to AI application context and promotes the research on service hospitableness.
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Margutti, Auhana Nardini, and Roseane Barcellos Marques. "Qual é a influência da hospitableness e do servicescape na hospitalidade percebida em estabelecimentos de varejo: uma reflexão pós-COVID-19." Retail Management Review 1, no. 1 (August 3, 2021): e7. http://dx.doi.org/10.53946/rmr.v1i1.7.

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Objetivos do estudo: O cliente está presente na prestação de serviços, porém o avanço tecnológico, as alterações no comportamento de compra e consumo e as mudanças no estilo de vida das pessoas produziram um distanciamento nas relações sociais. A discussão a respeito das características hospitaleiras empregadas nos espaços com oferta de serviços, tendencialmente, proporciona a (re)construção de interações sociais entre anfitrião-cliente nas atividades comerciais da hospitalidade. Neste contexto, os objetivos deste estudo são o de identificar a influência do Hospitableness e o Servicescape presentes no ato da interação social, gerando a percepção de hospitalidade promovida dentro do Varejo na cidade de São Paulo e analisar de que maneira a Hospitalidade está presente no ambiente de varejo como diferencial competitivo, em uma reflexão pós- Covid-19.Metodologia: Para alcançar os objetivos e responder à pergunta que norteia esta pesquisa: “Qual a influência da Hospitableness e do Servicescape na hospitalidade percebida em estabelecimentos de varejo?” Pergunta de pesquisa respondida antes da pandemia que tinha uma orientação. Porém, pós-pandemia, a reflexão que se faz é que os serviços sofrerão alterações e adaptações que exaltarão a Hospitableness e o Servicescape. Para a sua condução, foi utilizado o enfoque quantitativo, por meio da aplicação de uma survey em clientes do varejo. As hipóteses propostas foram: H1- A Hospitableness está diretamente relacionada à Percepção de Hospitalidade do cliente; H2- A Hospitableness tem relação na percepção de Servicescape; e H3- O Servicescape tem uma influência na Percepção de Hospitalidade do cliente.Principais resultados: os principais resultados obtidos foram que a Hospitableness possui uma forte relação com a percepção de hospitalidade e se manteve presente também na percepção de Servicescape.Contribuições teóricas e metodológicas: As características hospitaleiras influenciam na percepção de Hospitalidade e de Servicescape em estabelecimentos de Varejo. Confirmação da teoria na relação de Hospitableness e Hospitalidade e, em menor proporção, Servicescape e Hospitalidade relacionados ao Varejo.Relevância: Um novo olhar através das lentes da hospitalidade para os negócios no Varejo, utilizando, principalmente, a Hospitableness e o Servicescape como direcionamento.
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Lashley, Conrad. "Hospitality studies: escaping the tyranny?" Quality Assurance in Education 23, no. 4 (September 7, 2015): 364–77. http://dx.doi.org/10.1108/qae-04-2015-0014.

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Purpose – The purpose of this paper is to explore current strands in hospitality management education and research, and suggest that future programs should reflect a more social science informed content. Design/methodology/approach – The paper reviews current research in hospitality management education and in the study of hospitality and hospitableness. It is, therefore, essentially a literature review, but founded on a variety of research insights gained by the author. Findings – Some have argued that the hospitality management education is currently dominated by the tyranny of relevance. Yet, the study of hospitableness in wider social settings has much to offer to both students and their future employers. This paper suggests there is need to allow for more flexibility in the curriculum so as to be less concerned with immediate relevance of content and more concerned with developing graduates who are critical and analytical thinkers. Research limitations/implications – It is not founded on primary research per se, but reflects upon a number of formal studies about the nature of the field, the preferred learning styles of students and nature of hospitableness. Originality/value – The paper suggests changes to the current curriculum that may, or may not, result in name changes to programs studying hospitality and preparing the sector’s future management personnel.
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Tasci, Asli D. A., and Kelly J. Semrad. "Developing a scale of hospitableness: A tale of two worlds." International Journal of Hospitality Management 53 (February 2016): 30–41. http://dx.doi.org/10.1016/j.ijhm.2015.11.006.

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Blain, Matthew, and Conrad Lashley. "Hospitableness: the new service metaphor? Developing an instrument for measuring hosting." Research in Hospitality Management 4, no. 1-2 (January 2014): 1–8. http://dx.doi.org/10.1080/22243534.2014.11828307.

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Dissertations / Theses on the topic "Hospitableness"

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Blain, M. J. "'Hospitableness' : can the sub-traits of hospitableness be identified, measured in individuals and used to improve business performance?" Thesis, Nottingham Trent University, 2012. http://irep.ntu.ac.uk/id/eprint/328/.

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Motives for hospitality were considered by Telfer (1996) when she argued that not only might some people have a higher innate propensity for hospitality than others, but that these people may be drawn to work in the hospitality industry. At the point of service the profit motive may be secondary to more altruistic motives of hospitableness such as the simple enjoyment of the act or a desire to serve others and, if true, it is possible that contrary to assertions by Ritzer (2007), genuine hospitableness could be found in the hospitality industry. However what impact would deliberately identifying and employing individuals with a high natural propensity to hospitableness have on customer satisfaction or business performance? This DBA thesis is the compilation of a five document research arc that explores these ideas. It seeks to understand the traits of hospitableness through a motives-based conceptual framework and then uses this model to inform the development of a profiling instrument that aspires to measure them in individuals. It looks for answers to Telfer’s challenge about differing levels of natural propensity for hospitableness, and attempts to correlate the results against measures of business performance. The documents chart the development of a hospitableness profiling instrument through a number of iterations. Although it ultimately demonstrated high levels of internal reliability, validity analysis provedinconclusive due to a lack of appropriate third-party calibration measures and a concern over the high face validity of the question bank. In the last stage of the research the hospitableness profiling tool was deployed in a commercial setting with a group of pub tenants and business owners. The (non-validated) hospitableness scores achieved by participants were then tested for correlation against sales and mystery customer information provided by a regional brewery. Although no relationship was found a number of mitigating factors were acknowledged that may have been significant and the document concludes with clear areas for further post-doctoral research identified.
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Lovell, Genevieve P. "A study of hospitality : from human imperative to professional practice." Thesis, 2009. http://handle.uws.edu.au:8081/1959.7/506969.

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The purpose of this research is to contribute to the evolving discourse among hospitality scholars and practitioners regarding the development of a philosophical foundation for the emerging paradigm of hospitality studies. This research takes a contra position from that depicted in mainstream hospitality literature, combining as it does, my own thoughts and observations over a long period of time, my experience and knowledge of hospitality business practices, as well as concepts, models and debate from the academic literature. The contribution of this thesis is achieved by encompassing two competing, perhaps collaborative discourses: the discourse of commercial hospitality and the discourse of hospitableness. I see these two discourses as constituting a dichotomy. To embrace the dichotomy, the research begins by looking at some of the enduring legacies of early hospitable social practices and the contributions these legacies have made. From hospitable pronouncements on ancient clay tablets, reminders of one’s hospitable duties in early texts and training models from early guilds by master craftsmen, I argue that we catch a glimpse of the beliefs and values that have contributed to the flavour of what we have come to call the hospitality industry. From here, I next examine the contemporary hospitality industry context. Within this context, the research focuses on the education and training environment of the prospective employee and the subsequent contribution of this to the successful and efficient delivery of service to guests. However, I demonstrate how this managerial focus is concerned with service and operational efficiency, overlooking the more human focus of the employee’s individual contribution to guest satisfaction. I conclude that employees as people have been overlooked, and it would be beneficial to society and the hospitality industry for their humanity to be accounted for in their employee roles. The research explores Steven Shapin’s (1994) theory that it is through trust that relationships are established, maintained and developed, so making social order possible. I then use his framework for analysing relationships in the hospitality industry. I establish that these harmonious interactions of employees and management, and more specifically between employees and guest strangers, are trust dependent. Having established the possibility of a harmonious relationship with a guest stranger, I then explore Hannah Arendt’s (1958) conception of humans as actioning beings, having the capacity to reveal themselves as unique and distinct, as a way of explaining the employee’s spirit of generosity in creating an hospitable environment for guest satisfaction. Discussion of the theoretical constructs of trust and actioning beings is grounded in a philosophical exploration of the spirit of generosity during the service encounter. The research concludes that the service encounter is a multi‐layered space, where mundane and dynamic levels of employee interactions with guests coexist to accommodate service and hospitableness. Moreover, the foregoing exploration reveals a set of tensions at the heart of the industry. The tensions exist because front line employees are actioning beings, part of what it means to be human. I conclude the research by communicating the implications of the findings in a letter to the industry.
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Books on the topic "Hospitableness"

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Borders and Debordering: Topologies, Praxes, Hospitableness. Lexington Books, 2018.

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Book chapters on the topic "Hospitableness"

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Marcher, Anja, Philipp Corradini, Harald Pechlaner, and Michael Volgger. "The Special Role of ‘Hospitableness’ for Customer Satisfaction in South Tyrol (Italy)." In The Routledge Companion To International Hospitality Management, 338–52. Title: The Routledge companion to international hospitality management / edited by Marco A. Gardini, Michael C. Ottenbacher and Markus Schuckert. Description: New York: Routledge, 2021. | Series: Routledge companions in business, management and marketing: Routledge, 2020. http://dx.doi.org/10.4324/9780429426834-33.

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Linge, Tone Therese, Trude Furunes, Tom Baum, and Tara Duncan. "Hospitality Through Hospitableness: Offering a Welcome to Migrants Through Employment in the Hospitality Industry." In Tourism Employment in Nordic Countries, 401–24. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-47813-1_19.

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"Hospitableness." In Food for Thought, 90–110. Routledge, 2012. http://dx.doi.org/10.4324/9780203002308-11.

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TELFER, E. "The philosophy of hospitableness." In In Search of Hospitality, 38–55. Elsevier, 2001. http://dx.doi.org/10.1016/b978-0-7506-5431-9.50007-x.

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Lashley, Conrad. "The Concept of Hospitableness." In Talent Management in Hospitality and Tourism. Goodfellow Publishers, 2017. http://dx.doi.org/10.23912/978-1-910158-66-1-3328.

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Gehrels, Sjoerd. "Chapter 4 Hospitableness in Human Resources Management." In Employer Branding for the Hospitality and Tourism Industry: Finding and Keeping Talent, 43–60. Emerald Publishing Limited, 2019. http://dx.doi.org/10.1108/978-1-78973-069-220191005.

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Journal articles
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