Heritage tourism and ethnic identity: A deductive thematic analysis of Jamaican Maroons

Purpose: The purpose of this study is to explore heritage tourism within the framework of ethnic identity by examining tourism as a tool for promoting ethnic identity and traditions of the Maroons in Jamaica. Methods: Qualitative research using in-depth interviews was used to collect relevant data. The findings were analyzed using the deductive thematic analysis approach and discussed within the theoretical framework of ethnic identity. Results: A major deduction of the study is that there are factors that either hinder or promote the Maroon’s identity and traditions. The study concludes that the Maroon’s ethnic identity can be promoted through ethnic tourism which is a form of heritage tourism. This form of tourism facilitates the showcasing of their traditions which is consequently passed on to the younger generation for posterity. Implications: The findings will be very resourceful to the Maroon communities in Jamaica and across the Caribbean, especially in terms of best practices in preserving their heritage and ethnic identity. It will also inform government and other tourism stakeholders as to their role in providing the necessary resources to enable the preservation of the Maroon’s ethnic identity and traditions

Expanding the Restaurant Value Chain through Digital Delivery: a Significant Disruptor in the U.S. Restaurant Industry

The food industry has experienced enormous growth in the use of food delivery in recent years. More specifically, digitally enabled food delivery has emerged as the most disruptive force in the foodservice industry today. Increased consumer demand for convenience and variety in conjunction with the rapid pace of technological advancements are believed to be the driving factors for the emergence of this phenomenon (Carsten et al., 2016). Foot traffic at traditional dine-in establishments has dwindled as customers opt for online delivery instead, resulting in an altering of the restaurant value chain (Huang, Kohli and Lal, 2019). In particular, the emergence of third-party delivery aggregators (TPDA), such as Grubhub and Uber Eats, present traditional, brick and mortar foodservice operators with a multitude of both opportunities and challenges. Opportunities range from lower financial and logistical barriers for marketplace entrance, to accessing new and more extensive geographical markets, as well as the opportunity for increased sales volumes (Maras, 2019). However, it has been reported that large commission and services fees (5 to 40% on each delivery order) paid to the TPDAs by restaurants are consuming already narrow profit margins (Fisher, 2019). Other reported challenges include operational issues and a lack of consistency of food and service quality (Maras, 2019). On the consumer side, the added convenience of dining at home can come at a premium expense through delivery charges and higher-priced menu items. Therefore, the decision to offer food delivery service

Race and ethnicity in hospitality management: A review of five major journals

Given the large representation of racial and ethnic minorities in the hospitality industry, it is important to understand how race and ethnicity are studied in major hospitality journals, especially due to their influence in informing research fundamental to scientific progress in the hospitality field. Informed by critical theory, this study systematically reviews the evolution of research on race and ethnicity in the top hospitality journals to highlight the possibility of hospitality management research taking a more critical turn to expose potent racial and ethnic counternarratives to the traditional broad scope of diversity management. Three themes emerged from the analysis covering issues on race and discrimination, managing diversity and perceiving authenticity. The review indicates that there is a greater need for theory development and studies focusing on deep-rooted systematic issues in hospitality academia and industry. Accordingly, theoretical and managerial implications along with suggestions for future research are discussed

COVID-19 and hospitality services: The role of information sources, believability, fear, and behavioral intentions

Based on the Social Amplification of Risk Framework (SARF) and crisis decision theory, this study examined the influence of trust in different types of information sources on the believability of COVID-19 information (BCI). Furthermore, the influence of BCI on fearfulness and the corresponding influence of fearfulness on the intention to use hospitality services and stay at home are analyzed. Structural equations modeling, using data from 1,017 American consumers, successfully confirmed the significant influences of trust in media and government on BCI and the corresponding positive effect of BCI on fearfulness. Additionally, the negative effects of fearfulness on intentions to visit hotels and restaurants (general and Chinese) and the positive effects of fearfulness on intentions to stay at home and use third-part food delivery services are validated. Trust in social media was not found to influence BCI and the negative effect of fearfulness on Chinese restaurants was weaker than that of general restaurants. Numerous implications are offered for practitioners

COVID-19 and hospitality services: The role of information sources, believability, fear, and behavioral intentions

Based on the Social Amplification of Risk Framework (SARF) and crisis decision theory, this study examined the influence of trust in different types of information sources on the believability of COVID-19 information (BCI). Furthermore, the influence of BCI on fearfulness and the corresponding influence of fearfulness on the intention to use hospitality services and stay at home are analyzed. Structural equations modeling, using data from 1,017 American consumers, successfully confirmed the significant influences of trust in media and government on BCI and the corresponding positive effect of BCI on fearfulness. Additionally, the negative effects of fearfulness on intentions to visit hotels and restaurants (general and Chinese) and the positive effects of fearfulness on intentions to stay at home and use third-part food delivery services are validated. Trust in social media was not found to influence BCI and the negative effect of fearfulness on Chinese restaurants was weaker than that of general restaurants. Numerous implications are offered for practitioners