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The purpose of this paper is to explore the evolution of inclusive tourism in a small-island tourism economy of the Caribbean. Dubbed the “One Happy Island” in the Caribbean, the operationalization and development of direct and indirect channels of inclusive tourism are studied and discussed to foster policy guidance and future studies.

Based on an in-depth case study of Aruba, the findings yield significant insights on the unfolding of inclusive tourism within the context of a maturing small-island tourism economy in Aruba. A mix of historical socioeconomic analysis in conjunction with community resident perspectives provides an expanded framing of small-island inclusive tourism development.

In mature, small-island tourism economies such as Aruba, social and ecological disparities are particularly evident and over an extended period have exceeded direct economic contribution. The case study reveals an Aruban community experiencing significant negative socioecological impacts and subsequent diminishing economic contribution and well-being. Concerns about environmental pollution and destruction, the loss of quality of life and income equality, in addition to over construction and crowding, indicate a growing animosity toward tourism and further tourism growth.

Based on previous studies, this study provides an extended framing of small-island inclusive tourism, which opens opportunities for further testing and validation across other small-island tourism economies. It provides a conceptual critique of classical tourism growth maxims in small-island developing states.

The paper provides rich historical insights using an in-depth case study approach that extends the concept and evolution of inclusive tourism in mature, small-island tourism destinations, especially in the Caribbean, thus providing a contemporary framing of inclusive tourism.

This paper aims to examine the effects of perceived authenticity at an independent, full-service mainstream ethnic restaurant and the moderating effects of diners’ cultural familiarity and cultural motivation on the influence of perceived authenticity on perceived value and behavioral intention.

A total of 417 self-administered questionnaires were collected from customers of an independent, full-service Italian restaurant in southeastern USA. The data analysis was performed using structural equation modeling.

Restaurant authenticity has a positive influence on perceived value. Respondents who are more familiar with and interested in Italian culture and food tend to attach more value to the restaurant authenticity. Respondents tend to use authenticity to convey quality judgment of the restaurant.

First, this study advances previous literature on dining authenticity by incorporating cultural familiarity and cultural motivation. Second, this study extends the theoretical framework of perceived quality of ethnic restaurants by connecting authenticity perceptions and quality assessment.

Results suggest that the managers at independent, full-service mainstream ethnic restaurants should focus on the restaurants’ environment and atmospheric authenticity, especially for customers who possess cultural familiarity and cultural motivation, while also ensuring the quality of food and service.

This study makes an initial attempt at studying the role of authenticity in a mainstream ethnic restaurant context and adds to the knowledge of restaurant authenticity from the perspectives of cultural familiarity, cultural motivation and perceived quality.

Moral aspects of food are gaining increased attention from scholars due to growing complexity of the food system. The foodservice system is a complex arrangement of stakeholders, yet has not benefited from similar scholarly attention on the moral facets. This gap is of significance given that the foodservice system has increased in importance with the larger proportion of food consumed in foodservice environments. This paper aims to focus on the foodservice system with the goal of applying moral perspectives associated with the theoretical discussion on the principles of food ethics.

Food ethics is described within the theoretical framework of three principles, namely, autonomy, justice and well-being. These ethical principles are reviewed in context of the foodservice system comprised of food distribution (supply chains), preparation (foodservice establishments) and consumption (consumer demand). The review also includes international perspectives on foodservice system ethics to assess relativism (versus universalism) of moral issues.

As the foodservice system increases in complexity, greater discussion is needed on the ethics of this system. This study observes that ignoring ethical principles can negatively impact the ability of consumers, businesses and communities to make informed choices, and on their well-being. Alternatively, a focus on understanding the role of food ethics can provide an anchor for research, practice and policy development to strengthen the foodservice system. While these moral principles are universal truths, they will require relative introspection globally, based on local experiences.

This paper presents a moral principle-based description of food ethics that incorporates the various components of the expanding foodservice system.

The purpose of this summary is to review the question: What have we learned about the impact of technology in hospitality operations?

The summary considers the contribution made by each theme issue article to an overall understanding of the impact of technology – past, present and future – on human resource practices and in terms of monitoring guest satisfaction in hospitality operations.

The summary cites examples of technological innovation and discusses the implications of biometric authentication for hospitality operations, organization, and management.

The paper summarizes the types of change that are being driven by developments in technology and comments on the operational implications.

The paper interlinks with the editorial and provides a concise review of the range of innovations that are continuing as a direct result of advances in technology.

This study aimed to collect data on the perception of top executive women in the Aruban hotel sector regarding implicit gender bias.

A qualitative study on the metacognitive processes of awareness, evaluation and autocorrection was utilized. Through purposive sampling women in the top two leadership levels in Aruba Hotel and Tourism Association (AHATA) member-hotels were selected.

Results showed that a third of the top female executives experienced implicit gender bias career barriers. Different types of bias were identified such as: judgments regarding pregnancy, unequal pay and obstructions by the male general manager. How the women dealt with this bias depended on the type of bias and their personality. The identification of bias and its effects on the career trajectory were also influenced by characteristics of the work setting such as the size of the hotel and functional area.

The research limitations include the chosen scope, the impediment of the generalizability of the findings due to the nature of the study, self-perceived data and possible researcher and respondent bias.

This study added to the existing body of leadership development literature with a focus on the effects of implicit bias on female leadership advancement. Some specific theoretical concepts that were combined in this study are organizational leadership, metacognition and the unconscious mind. The important role of personality was also confirmed in this study however one element that stood out in the current study was the effect of resilience in overcoming perceived barriers and attaining personal career goals. Suggestions and directions for future research are provided.

Despite the fact that gender bias was not observed in an explicit form, participants advised to be aware of the existence and effects of the implicit form and to seek education and guidance from female mentors and to remain goal oriented when confronted with this bias. Since female under-representation in senior leadership positions in other economic sectors is not observed this advice serves as a significant practical implication for the development of female leadership in this important sector in Aruba.

The purpose of this study was to investigate restaurant employee behaviors and their likelihood of intervening when witnessing food safety threats.

A mixed method was used for this study with the focus group interview and survey questionnaire. A total of eight focus groups ranging in number of participants from to 6 to 12 were asked to respond to presented scenarios that depicted restaurant employees committing food safety risk behaviors and threats in the restaurant environment that would present food safety risks such as out-of-stock bathroom supplies, dirty tables in the restaurant dining area, employee personal hygiene issues and unclean production equipment. These participants were also asked to complete a draft of the survey that would later be edited and distributed to the sample population.

Results suggest that social norms and perceived severity of threats impact the likelihood that restaurant employees will intervene. Implications for academics and practitioners are discussed.

This study was special as it provides a synthetic viewpoint that considers how service organizations can work to do a better job of interviewing employees before starting their jobs about their beliefs and personal practices of food safety at home, their previous work in the restaurant industry and food safety culture that they may have worked in before, as well as increasing the communication in restaurants to build a food safety culture. These practices can help to lower risks to the public regarding food safety and can help to build relationship trust in the brands that we all love to indulge in when dining out.

This study aims to investigate the effects of memorable dining experiences (MDEs) in the USA during the COVID-19 pandemic.

A total of 530 valid survey responses were collected in the USA. Partial least squares structural equation modeling (PLS–SEM) was used to estimate inner and outer models. A two-stage approach was applied to test the moderating effects of restaurant safety measures. Additional analyses were conducted to compare electronic word of mouth (eWOM) intention and actual eWOM behavior.

All five dimensions contributed to the overall memorability of a dining experience, with affect being the primary factor. Overall memorability was positively related to subjective well-being and actual eWOM behavior. Restaurant safety measures were positively related to the overall experience but did not moderate the relationship between any dimension and overall memorability.

Findings provide empirical support for the conceptualization of MDEs during a pandemic and underscore the importance of actual eWOM behavior in restaurant research.

Results offer guidance for restaurant managers in designing MDEs.

The restaurant industry is evolving from simply providing products and services to creating experiences. Yet the impacts of crafting MDEs are not well understood, especially during a pandemic. This study filled this gap by investigating MDEs and their effects on subjective well-being and eWOM behavior.

Drawing on theories of development economics and sustainable tourism, this research explores the differences between sovereign and nonsovereign small island tourism economies (SITEs) and identifies the antecedents and effects of overtourism in the Caribbean.

The research design is based on a comparative case study of selected Caribbean SITEs. Case study research involves a detailed empirical inquiry that investigates a contemporary phenomenon within its real-life context. The main purpose of a case study is to provide a contextual analysis of the conditions and processes involved in the phenomenon under study. A comparative case study is an appropriate research methodology to explore new multi-faceted concepts with limited empirical evidence.

The results confirm previous studies that nonsovereign SITEs have a distinctive overdrive toward tourism specialization. Moreover, the findings indicate that overtourism is driven by both global and domestic policy factors and generates significant economic volatility, social inequality and ecological stress. The paper discusses the tourism policy implications of the evolving economic disconnectedness, environmental decay and social tensions in SITEs in the Caribbean.

Policy recommendations are presented for transitioning toward a more inclusive development and strengthening the resilience of small island tourism development in the Caribbean.

The purpose of this paper is to investigate customers' perceptions and purchase intentions related to green practices in an upscale, green certified restaurant, on a university campus located in the southeastern USA. Design/methodology/approach

The survey was adapted from a previous survey conducted by DiPietro et al.

The results revealed that customers believed that they are knowledgeable about green practices but they would still like to know more about them. Customers also expressed preferences related to restaurants that are environmentally friendly and use environmentally safe products. Moreover, female customers and people with higher education were more conscious regarding green practices. Customers who utilized green practices at home intended to visit green restaurants more often. Research limitations/implications

The respondents were sampled from an upscale university restaurant, and were mostly within the age range of 50 and older (60.7 percent), which is not typical of a university foodservice operation. The restaurant used in this study catered more to faculty, staff and other professionals close to the university, and did not have a large student customer base. Another limitation of the study is that the prior knowledge and preferences of respondents regarding green practices was not measured. Because of the use of a convenience sample, the results are not generalizeable, but can be used to further research in this area. Practical implications

The practical implications of the study are that restaurant managers should target more specific marketing strategies and employee training related to green practices. Green restaurants that have a high proportion of female and highly educated customers should pay attention to promoting green practices, especially in areas that are visible to the guest, as these are the respondents who had the highest preference for being informed about green practices. Originality/value

The current study looked at an upscale, on-campus university restaurant that had a very highly educated and older population. Previous studies analysed fast food or casual dining restaurant perspectives. Compared to the Hu et al.

Building on tourism crisis studies and behavioral economics, this study describes a national survey conducted among 439 Aruban tourism and nontourism employees.

Regression analysis was subsequently conducted to analyze the relationship between experienced well-being, crisis duration and tourism and nontourism employee sentiments.

The findings indicate that tourism employee sentiments are generally, and significantly, more negative and their concerns about the future are significantly more pessimistic than nontourism employees. The results show that the experienced well-being and expected duration of the COVID-19 crisis have a significant negative effect on tourism employees' sentiments. The paper provides several policies and industry recommendations for strengthening tourism employee well-being and economic resilience. Several avenues for future research are presented.

The current study contributes to this literature by showing that the increased pessimism and negativity of the tourism employees as compared to nontourism employees during the current pandemic influence their thoughts about future income and earnings as well as future purchases.