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This study aims to examine the association between the elements which influence the career decision-making process of tenured hospitality employees and their existing level of career satisfaction (CSat) and future intention.

Adopting a quantitative approach, a questionnaire survey collected data from 564 individuals working as full-time employees at all levels of the hierarchy in four- and five-star hotel establishments in Cyprus. Structural equation modeling analysis, preceded by exploratory factor analysis, was utilized to assess the constructs’ relationships and address the postulated hypotheses.

The results suggest that accurate job-person fit, reflective career awareness and the individuals’ pragmatic occupational perceptions, positively influence their CSat and, subsequently, strengthen their intention to remain and progress within the industry.

The study’s setting, the Cyprus hospitality industry, a Mediterranean seasonal destination with unique operational characteristics, may limit the generalizability of the findings to business environments in other regions.

Insights are of interest and value to stakeholders, including academic scholars wishing to build on this investigation, industry professionals striving to revitalize interest toward relevant professions, career counselors’ vocational decision guidance tactics and strategies and individuals envisioning a prosperous hospitality career.

The paper enhances and enriches our conceptual knowledge of a relatively barren landscape, investigating the behavior of mature employees’ choice of a hospitality career.

The importance of inclusive leadership has been recognized by scholars and practitioners alike. However, the ways in which inclusive leadership can be achieved and implemented in hospitality seem to be unclear. In order to answer how inclusive leadership can be put into practice in hospitality, this paper explores (1) employees' and managers' perceptions of inclusion and (2) diversity practices in hotel organizations.

By espousing a qualitative methodology, semi-structured interviews with management representatives, as well as local and foreign employees of 4- and 5-star hotel organizations, were utilized in order to identify what inclusive leadership looks like in theory and in practice. Data were analyzed via thematic analysis and the utilization of the NVivo software.

Findings suggest that an inclusive leader should be caring and respectful, pursue fair treatment, support employee development, express employee appreciation and recognize their role in social inclusion more widely.

This original work reduces the research-practice gap in the field of diversity management by providing succinct recommendations to hospitality managers in the form of an adaptable best practice framework. The diagrammatic framework includes the values related to inclusive leadership as they emerged, as well as the practices through which each theme could be enacted.

This paper aims to explore the nature of the celebrity chef phenomenon and its impact on the contemporary hospitality industry, to both enrich current knowledge on the topic, as well as inform future research endeavors.

The study was based on a narrative literature review of secondary data sources, namely, academic literature and industry-related articles, and video data collected from popular video-hosting websites.

Despite the vast popularity of celebrity chefs, the phenomenon remains underexplored, with limited coverage given to it by hospitality-related literature. Prior investigations primarily focused on celebrity chefs’ commercial influence and power of advocacy, with little reference to their impact on the next generation of culinary professionals and on the sustainability of the profession.

This commentary has numerous theoretical and practical implications for industry stakeholders who wish to explore this phenomenon beyond the limited confinements of its commercial impact. In particular, the study explores the nature of the phenomenon, where television, social media and the celebrity status of chefs influence both the values and norms surrounding the profession, and individuals’ vocational choices. That said, findings suggest that additional research is required on this topic.

The exploration of celebrity chefs as a topic has so far been limited and has leaned toward one dimension in hospitality literature, despite its interesting scope. This critical overview provides conceptual clarity on issues such as the phenomenon’s commercial and vocational impact and highlights areas of concern and opportunity. Moreover, the study sets a clear pathway for further research.

This study aims to explore the role General Managers (GMs) play in mitigating the effects of the unprecedented COVID-19 pandemic.

Qualitative structured interviews conducted online with 50 hospitality GMs from 45 countries are used to explore the impact of the pandemic on the industry’s operational norms and the role of managers in both managing the crisis and planning contingencies for recovery.

The findings enhance the conceptual capital in this emerging field and provide insights on how GMs behave during crises. Four related sub-themes emerged from the data analysis, namely, contingency planning and crisis management, resilience and impact on GM roles, the impact on hotels’ key functional areas and some GMs’ suggestions for the future of luxury hospitality.

This study generates empirical data that inform contemporary debates about crisis management and resilience in hospitality organizations at a micro-level operational perspective.

Findings suggest that, in times of uncertainty and crisis, luxury hotel GMs are vital in coping with changes and leading their organizations to recovery. GMs’ resilience and renewed role and abilities enable them to adapt rapidly to external changes on their business environment.

This study is unique in terms of scale and depth, as it provides useful insights regarding the GM’s role during an unprecedented crisis such as COVID-19.

The purpose of this research is to investigate the burnout phenomenon in the food and beverage industry of Cyprus. The researchers aim to utilize the findings, first, to inform, thus educate, industry stakeholders as to the current status of the burnout phenomenon, and second, to develop and propose specific practical preventive measures that mitigate the burnout effects.

Following a comprehensive literature review, a questionnaire was developed and administered to a randomly identified sample of 1,000 food and beverage professionals in Cyprus. These included individuals currently holding full time positions, both at an operational and managerial level, in licensed food and beverage establishments in Cyprus.

It was found that food and beverage employees in Cyprus score slightly higher in the dimension of emotional exhaustion (34.3 percent), slightly higher in the diminished level of personal accomplishment (29.0 percent) and similar in the depersonalization dimension (25.1 percent) compared with their American counterparts.

The findings of this research activity may serve as a guide to others outside of the Cyprus specific environment, to investigate burnout within distinct hospitality environments.

The primary purpose of this paper is to investigate the association between leadership styles and burnout among hospitality managers currently working in the industry of Cyprus. Specifically, transformational, transactional and passive/avoidance are to be investigated in order to establish which leadership style is more prone to burnout effects.

Adopting a quantitative approach, the multifactor leadership questionnaire (MLQ 5X‐Short) was utilized to allow research participants to describe their leadership style as they perceive it. In addition, the most widely acknowledged tool for measuring burnout, the Maslach burnout inventory (MBI), was also incorporated in the questionnaire, which was then distributed to 500 hospitality managers in Cyprus. A number of hypotheses, reflecting the primary objective of the study, were postulated.

The findings suggest that transformational leadership has a significant positive association with personal accomplishment and is negatively related to emotional exhaustion and depersonalization. In addition a positive relationship exists between passive avoidance leadership and emotional exhaustion and depersonalization. Finally, individuals with a passive avoidance leadership style exhibited higher levels of burnout.

It is well documented in the literature that surveys measuring sensitive issues, such as leadership styles and burnout levels, have inbuilt limitations. With regards to leadership, the authors acknowledge that they were not able to replicate the original nine‐factor solution of the MLQ 5X, therefore, findings should be viewed with caution. The second limitation is the small sample size (n=131) and the homogeneity of the sample, which limit the generalizability of the findings.

The findings have a practical relevance to both hospitality stakeholders and academic scholars who wish to further explore the leadership‐burnout association. In addition, human resources practitioners could utilize the findings when developing strategies for recruiting and developing leaders.

The paper adds to existing knowledge by investigating an issue presented in just a few hospitality‐related studies. While burnout and leadership separately have captured the attention of hospitality researchers, studies investigating their association are ubiquitous by their absence. The insights derived from this paper are of value to academic scholars wishing to build on this exploratory investigation.

The primary purpose is to investigate the relationship between hospitality education and the industry of Cyprus as it relates to students' internship practices. The mismatch between the educational experience delivered to hospitality students and the “real world” practice they experience is investigated.

Methodological triangulation was utilized in order to investigate the unique characteristics of all three primary hospitality stakeholders; the students, the educators and the hospitality professionals. Quantitative survey and qualitative semi‐structured interview data were utilized to provide conceptual clarity of the discrepancies between hospitality education and the industry.

Analysis of both quantitative and qualitative data produced a five‐element model and revealed a number of respective gaps on the issues affecting the hospitality industry‐education relationship in Cyprus.

The article proposes the development of a model which measures the relationship, gaps or commonalities, between the hospitality industry and education. Such a model is of value and will find a multitude of uses for all stakeholders involved.

The primary purpose of the study was to investigate the relationship between leadership styles (Multifactor Leadership Questionnaire (MLQ 5X‐Short)) and the “Big Five” personality traits (NEO‐FFI) of neuroticism, extraversion, openness to experience, conscientiousness and agreeableness among managers currently working in the hotel industry of Cyprus.

Adopting a quantitative approach, the MLQ 5X‐Short was utilized to allow research participants to describe their leadership style as they perceive it. In addition, the most widely acknowledged tool for measuring personality traits, NEO‐FFI, was also incorporated in the questionnaire.

Findings suggest that transformational leadership is positively associated with extraversion, openness and conscientiousness; while in contrast, passive/avoidance leadership style is negatively associated with conscientiousness and agreeableness.

The small sample size (n=131) and the homogeneity of the sample, limit the generalizability of the findings to other environments.

Hospitality organizations should recruit, promote and invest in developing extrovert individuals who are both open to experience and conscientious, and who also exhibit transformational leadership behaviours.

This paper contributes to the scientific literature by investigating the association between the “Big Five” personality traits and transformational leadership behaviours.

The primary purpose is to investigate specific human resources issues that challenge managerial level employees of the Cypriot hospitality industry. In particular the study, aims to examine: the motivational factors that directly impact on hospitality managers; burnout among hospitality managers; and the factors most likely to cause managers to either change employers or change industry segments entirely.

The research design included both an extensive literature review of secondary data sources relevant with the topics under investigation and a quantitative primary data collection tool; a survey questionnaire. The sample consisted of 200 randomly selected individuals currently holding managerial level positions in 5‐, 4‐ and 3‐star hotels operating in Cyprus, in order to address our research questions. The data was analyzed utilizing both descriptive and inferential statistics.

The findings on motivation tend to echo those which relate to the content motivation theories whose focus is on what it is about the individual. Furthermore, the findings affirm earlier research which suggests that motivational factors are likely to change as demographics change. In addition, the findings indicate that hospitality managers experience low levels of accomplishment, irrespective of age, while those with high levels of customer contact are at greater risk of experiencing burnout.

As far as turnover and leakage issues are concerned, the local hospitality industry could do well by reviewing its manager retention practices.

An investigation of this type has not been undertaken in Cyprus before. Consequently it is creating new knowledge in the Cypriot hospitality industry, and which could be utilized by the stakeholders in their future human resource strategies.

The primary purpose of the research study conducted was to investigate hospitality internships and improve such practices within the distinct environment of the hospitality industry of Cyprus by acquiring new knowledge, related to and of value to its primary stakeholders.

The unique characteristics of the three groups under investigation necessitated the utilization of different research methods and techniques – an approach known as methodological triangulation.

While the findings reliably measure the Cyprus‐specific environment, the author argues that the particular strategies produced can effectively be implemented in other countries.

By comparing and contrasting the views and expectations of all stakeholders involved, the author recommends specific strategies for improving the quality and enhancing the value of internship practices for hospitality students.

The paper is of value to all hospitality stakeholders, since it can serve as a guide for the provision of a pedagogically sound internship experience to students.