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Sustainability
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Sustainable Management in Tourism and Hospitality Setting
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Sustainable Management in Tourism and Hospitality Setting

A special issue of Sustainability (ISSN 2071-1050).

Deadline for manuscript submissions: closed (31 December 2020) | Viewed by 26965

Special Issue Editor

Prof. Insin Kim

E-Mail Website
Guest Editor
Department of Tourism and Convention, Pusan National University, Busandaehak-ro, 63 Beon-gil 2, Geumjeoung-gu, Busan 46241, South Korea
Interests: marketing strategies in the era of the fourth industrial revolution; self-service technology for travelers; service management; airline industry; human resources management; corporate social responsibility; sustainable development; convention management; MICE industry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Sustainable management that contributes to social, cultural, and environmental enhancement in the tourism and hospitality industries is desirable, and consequently leads to economic development.

The purpose of this Special Issue is to expand the literature on methods of sustainable management in this emerging field. It also aims to provide a better understanding of the links between consumers’ decision-making process and sustainable management in the tourism and hospitality industry.

This Special Issue seeks papers advancing insights into sustainability in the tourism and hospitality context. Specifically, it focuses on consumer behaviors; marketing; management strategies; service; branding; co-creation; and corporate social responsibility for environmental, cultural, and social sustainability.

In order to advance our knowledge and practice in the field of tourism and hospitality, papers dealing with issues on sustainability from different theoretical and methodological perspectives are particularly welcome.

Prof. Insin Kim
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Environmental sustainability
  • Cultural sustainability
  • Tourists experiences
  • Consumer behaviors
  • Co-creation
  • Service
  • Corporate social responsibility
  • Philanthropic corporate social responsibility
  • Marketing for sustainability
  • Management strategies for sustainability.

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (3 papers)

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Research

14 pages, 797 KiB  
Article
The Impact of CSR on Corporate Value of Restaurant Businesses Using Triple Bottom Line Theory
by Jimin Shim, Joonho Moon, Won Seok Lee and Namho Chung
Sustainability 2021, 13(4), 2131; https://doi.org/10.3390/su13042131 - 17 Feb 2021
Cited by 29 | Viewed by 11727
Abstract
The main goal of this study was to investigate the association between corporate social responsibility (CSR) and the value of restaurant firms by employing triple bottom line theory, a framework for a business model of sustainable development focusing on profit, environment, and people [...] Read more.
The main goal of this study was to investigate the association between corporate social responsibility (CSR) and the value of restaurant firms by employing triple bottom line theory, a framework for a business model of sustainable development focusing on profit, environment, and people rather than just maximizing profit. Even though triple bottom line has been a common theoretical foundation in the CSR area, there is sparse literature on the theory in the context of CSR in the restaurant domain. Data regarding CSR dimensions and market-to-book value from 32 publicly traded restaurant firms in the US stock market for the period 1999–2012 were gathered, and panel data analysis methods of ordinary least square, one-way fixed effect, and time series feasible generalized least square were employed. The results revealed that economic CSR enhanced restaurant value, whereas environmental CSR diminished the value. The theoretical contribution of this study is that it will broaden the scope of triple bottom line theory. The results of the study will help restaurant administrators determine CSR policy. Full article
(This article belongs to the Special Issue Sustainable Management in Tourism and Hospitality Setting)
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15 pages, 385 KiB  
Article
Stress on Frontline Employees from Customer Aggression in the Restaurant Industry: The Moderating Effect of Empowerment
by Yahua Bi, Sooyoung Choi, Jie Yin and Insin Kim
Sustainability 2021, 13(3), 1433; https://doi.org/10.3390/su13031433 - 29 Jan 2021
Cited by 11 | Viewed by 7936
Abstract
In service industries such as restaurants, abusive customer (jay-customer) behaviors may evoke emotional exhaustion and burnout in frontline employees, threatening job satisfaction as well as sustainable management in the hospitality industry. Therefore, there is a need to identify whether (and to what degree) [...] Read more.
In service industries such as restaurants, abusive customer (jay-customer) behaviors may evoke emotional exhaustion and burnout in frontline employees, threatening job satisfaction as well as sustainable management in the hospitality industry. Therefore, there is a need to identify whether (and to what degree) such customer behaviors stress frontline employees enough to affect their mental health, which may lead to employee turnover. To understand jay-customer behaviors in a restaurant setting, this study investigated the factors of jay-customer behaviors that induce job stress and decrease job satisfaction. Additionally, the moderating effect of empowerment was tested to see whether employee empowerment decreases the stress caused by jay-customer behaviors. Data collected from 302 restaurant employees from several cities in South Korea were analyzed using exploratory factor analysis and structural equation modeling. The study results demonstrate that three types of jay-customer behaviors (verbal abuse, physical abuse, and sexual harassment) are directly related to frontline employees’ job stress, which in turn, reduces job satisfaction. A moderating effect of empowerment on the relationship between verbal abuse and job stress is found. The results of this study suggest a conceptual model for understanding the process in which jay-customers negatively influence the frontline employees, threatening employee well-being, and they provide valuable implications for the restaurant industry, which can help develop strategies to improve employee welfare and provide better customer management. Full article
(This article belongs to the Special Issue Sustainable Management in Tourism and Hospitality Setting)
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17 pages, 752 KiB  
Article
The Importance of Philanthropic Corporate Social Responsibility and Its Impact on Attitude and Behavioral Intentions: The Moderating Role of the Barista Disability Status
by Jinsoo Hwang, Jinkyung Jenny Kim and Seokhoon Lee
Sustainability 2020, 12(15), 6235; https://doi.org/10.3390/su12156235 - 3 Aug 2020
Cited by 15 | Viewed by 6461
Abstract
Despite the increased attention to corporate social responsibility and employment of disabled people worldwide, there is insufficient evidence about the effect of these interrelated initiatives on the formation of consumer behavior. To fill this gap, this study was designed to understand consumers’ responses [...] Read more.
Despite the increased attention to corporate social responsibility and employment of disabled people worldwide, there is insufficient evidence about the effect of these interrelated initiatives on the formation of consumer behavior. To fill this gap, this study was designed to understand consumers’ responses with respect to such activities in the coffee industry. More specifically, this study proposed that philanthropic corporate social responsibility (PCSR) aids to enhance attitude which subsequently increases behavioral intentions. In addition, this study examined the moderating role of barista disability status in the relationship between PCSR and attitude. The quantitative approach was used to examine hypotheses, and data were collected from the following two types of Starbucks: (1) Starbucks where disabled baristas provide services and (2) Starbucks where non-disabled baristas provide services. The results of data analysis showed that PCSR positively affects attitude, which in turn has a positive influence on intentions to use, word-of-mouth intentions, and willingness to pay more. Lastly, the moderating role of barista disability status was identified. Based on the findings, discussions involved theoretical and managerial implications of this study that include the encouragement of hiring people with disabilities in the coffee shops. Full article
(This article belongs to the Special Issue Sustainable Management in Tourism and Hospitality Setting)
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