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To guide sustainable development in the hospitality industry requires hotel staff engagement, so what causes and how to facilitate the implementation of low-carbon behaviors should be high priorities. However, most prior studies focused on hotel guest behavior or discussed, on an individual level, the psychological aspects of the factors of the low-carbon behavior of either managers or employees. Therefore, this research aims to examine the effect of influencing factors inside and outside of the hotel context on hotel staff’s low-carbon behaviors in star-rated hotels. A set of influencing factors were identified by using literature retrieval, ground theory and in-depth interviews. Structural equation modelling was then applied with 440 valid questionnaires collected from representative star-rated hotels in Eastern China. The results revealed that low-carbon managerial activities, strategic orientation, social norms, and perceived behavior control were four key factors affecting the low-carbon behavior adoption of staff from star-rated hotels. Among them, low-carbon managerial activities were found to be the strongest factor affecting hotel staff’s low-carbon behaviors. Consumer attitude, however, exerted no significant impact. Targeted strategies were finally proposed for the improvement of hotel staff’s low-carbon behavior from the perspectives of hoteliers and governments. This study contributes to the generation mechanism of low-carbon behavior among staff and, in practice, towards behavioral improvement by providing comprehensive insights about the attribution of factors belonging to multiple dimensions related to the low-carbon behavior of staff in the hotel industry.

In this lively study, Rachel Sherman goes behind the scenes in two urban luxury hotels to give a nuanced picture of the workers who care for and cater to wealthy guests by providing seemingly unlimited personal attention. Drawing on in-depth interviews and extended ethnographic research in a range of hotel jobs, including concierge, bellperson, and housekeeper, Sherman gives an insightful analysis of what exactly luxury service consists of, how managers organize its production, and how workers and guests negotiate the inequality between them. She finds that workers employ a variety of practices to assert a powerful sense of self, including playing games, comparing themselves to other workers and guests, and forming meaningful and reciprocal relations with guests. Through their contact with hotel staff, guests learn how to behave in the luxury environment and come to see themselves as deserving of luxury consumption. These practices, Sherman argues, help make class inequality seem normal, something to be taken for granted. Throughout, Class Acts sheds new light on the complex relationship between class and service work, an increasingly relevant topic in light of the growing economic inequality in the United States that underlies luxury consumption.

Background:Thailand is internationally renowned for its stringent tobacco control measures. In Thailand, a regulation banning smoking in air-conditioned hotel lobbies was issued in late 2006, causing substantial apprehension within the hospitality industry. A survey of tourists’ attitudes toward the ban was conducted.Methods:A cross-sectional survey of 5550 travellers staying in various hotels in Bangkok, Surat Thani, Phuket, Krabi and Songkhla provinces, October 2005 to December 2006. Travellers aged 15 years or older with a check-in duration of at least one day and willing to complete the questionnaire were requested by hotel staff to fill in the 5-minute questionnaire at check-in or later at their convenience.Results:Secondhand cigarette smoke was recognised as harmful to health by 89.7% of respondents. 47.8% of travellers were aware of the Thai regulation banning smoking in air-conditioned restaurants. 80.9% of the respondents agreed with the ban, particularly female non-smokers. 38.6% of survey respondents indicated that they would be more likely to visit Thailand again because of the regulation, 53.4% that the regulation would not affect their decision and 7.9% that they would be less likely to visit Thailand again.Conclusion:Banning smoking in air-conditioned hotel lobbies in Thailand is widely supported by tourists. Enforcement of the regulation is more likely to attract tourists than dissuade them from holidaying in Thailand.

In 1988 there were two outbreaks of infection with Salmonella enteritidis phage type 4 in adjacent local authorities. The first affected 18 of 75 helpers and guests who attended a private function. Investigations revealed that home-made vanilla ice-cream containing uncooked eggs was the vehicle of infection and the causative organism was identified at the premises of the egg producer. The second affected 84 of 422 delegates attending a conference dinner, and 12 of 50 hotel staff at risk. A dessert made with lightly-cooked egg yolk and raw egg white was associated with infection, and the epidemic strain was cultured from the shell of an egg and an environmental sample from the producer's farm. It is of interest that one outbreak involved free-range and one battery-produced eggs, and that in one the vehicle was prepared at home and in the other in commercial premises. In neither incident was any deficiency in standards of egg production or catering practice discovered.

An outbreak of 24 cases of hepatitis A in Aberdeen was traced to a large hotel in the city by epidemiological investigation. Food-specific questioning of those affected, their fellow diners and hotel staff, coupled with serological studies, implicated raspberry mousse prepared from frozen raspberries as the source of the infection. The raspberries were probably contaminated at the time of picking.

Tourism is a peculiar form of globalisation. It is for the purposes of national accounting classified as an export, despite the fact that it involves the import of large numbers of people. The tourist sector has been an important component in the industrialisation of Spain. It has been a significant provider of jobs in its backward link with construction and its forward link with catering services and manufacturing, as well as a vital foreign exchange earner. Foreign receipts from tourism contribute to the stabilisation of the Spanish balance of payments. These foreign exchange receipts, in strong currencies accepted in international

After our interview with the board of directors, Fran and I stayed an extra half day at the inn, so that Abby and Mr. Blake could show us around, while we asked questions and tried to look as intelligent as possible before signing the contract that afternoon. That’s how fast it happened. To wait and think about it would have been much too reasonable. Sometimes, against all your better judgment, you just do these things, especially if someone like Fran has a hand in it. “What’s to think about?” she’d asked, laying her hand very gently on the back of

“Mark, look at this,” my wife, Fran, said with a little upswing in her voice that I hadn’t heard for a while. She leaned toward me and slid the classifieds across the kitchen table. She pointed at one of the advertisements. “Maybe it’s us!” Well, itwasn’tus, not by a long shot, though the ad did have, even for me, the sort of misty appeal of an alternate life, something you might wonder about in your weaker moments: Tired of the aggravation? Want a change? Want to live and work in a beautiful lakeside setting? Position open for couple

The importance of franchising to the development of the U.S. lodging and restaurant industries cannot be overstated. Franchising was, for example, the vehicle for the initial expansion of Holiday Inn and McDonalds in the 1950s. In recent years franchising has been an expansion strategy employed by hotel and restaurant brands in many segments. For example, according to industry analyst Stephen Rushmore, “Franchised hotels account for more than 65 percent of the existing U.S. hotel-room supply.”¹ As franchising increases its share of the lodging and restaurant industries, achieving higher levels of market growth becomes more difficult for the franchisors. Lately researchers

A hotel brand’s unique selling proposition—the argument it makes to convince travelers to book its hotels instead of someone else’s properties—is known as its market position. The position comprises the bundle of attributes that the hotel offers in an effort to meet guests’ wants and needs. A brand’s position can be viewed from two perspectives, that of the brand’s management and that of the guests. The brand’s management must have a firm concept of the hotel’s intended position, and its promotional efforts must articulate not only what the brand offers but also how its offerings are distinct from