Search results

The purpose of this paper is to investigate the influence of employees’ trait rumination on the variability of their state rumination and the continuing influence on their negative affect at home.

A time-lagged experience sampling method was used for the data collection from full-time employees in the hotel industry. The hypotheses were tested with multilevel modeling using a random coefficient modeling approach.

Hotel employees who are high in trait rumination generally show high levels of state rumination and greater within-person variability in state rumination over time. Additionally, the negative effects of workplace state rumination can last until employees come home and the next day before going to work. Furthermore, employees who are high in trait rumination are more likely to be influenced by state rumination, as they experience more negative affect after arriving home.

Rumination has been shown to decrease hotel employee overall well-being. The findings of this study provide suggestions for remedial measures that can be taken by hotel organizations to help employees address ruminative thinking.

Drawing on response styles and work/family border theories, this study contributes to the rumination literature by considering both trait rumination and state rumination in a broader context. For a comprehensive understanding of the dynamic temporal characteristics of state rumination, this study considers the net intraindividual variability of state rumination as the outcome of trait rumination.

This daily diary study aims to examine the influences of daily poor sleep quality on employees’ emotional exhaustion at work via negative affect at home. Additionally, this study examines the moderating effects of day-level customer mistreatment and person-level workplace mindfulness in hotel frontline employees’ daily spillover from the nonwork domain to the work domain.

An experience sampling method was applied, and the survey data were collected from 98 frontline service employees in the hotel industry in China. This study included a one-time initial survey and a ten-day daily diary study.

This study reveals that frontline service employees’ poor sleep quality of the previous night influences their emotional exhaustion after work through negative affect at home. On days when employees perceived a low level of customer mistreatment, the daily positive association between negative affect at home and emotional exhaustion after work would be attenuated. Moreover, employees with a higher level of workplace mindfulness are less likely to be influenced by the negative affect at home.

This study suggests that hospitality organizations should extend their focus on caring about employees’ nonwork life quality, such as improving daily sleep quality and providing workplace mindfulness trainings.

This study adds to the current literature on work and nonwork spillover by considering the spillover process from employees’ nonwork domains to work domains by taking a dynamic and multilevel perspective.

Congruence serves as a key framework in many leader–follower dyad theories. This paper aims to introduce polynomial regression analysis with response surface methodology (PRA with RSM) as a statistical technique for investigating research questions concerning leader–follower dyadic relationships in the hospitality context.

First, this paper illustrates the necessity of applying PRA with RSM to more effectively address the research issues related to leader–follower dyadic relationships. Next, this paper presents an overview and the key concepts of PRA with RSM. Critical issues that need to be noted and two recent hospitality leadership studies that have used PRA with RSM are discussed. Third, an empirical example in the hotel context is provided to illustrate the application of PRA with RSM.

By applying this methodology to the study of hospitality leader–follower dyadic relationships, researchers will be able to address a range of topics related to dyadic theory, such as leader–member exchange and value congruence.

PRA with RSM reveals that congruence effects vary within leader–follower dyads. Industry professionals can promote a better leader–follower fit by incorporating dyadic surveys to understand mutual agreement and perceptions regarding same-workplace phenomena.

The paper addresses the misalignment between leader–follower dyadic theory and the methodology used in hospitality leadership studies.

This study aims to examine the factors influencing hotel employee satisfaction and explores the different sentiments expressed in these factors in online reviews by hotel type (premium versus economy) and employment status (current versus former).

A total of 78,535 online reviews by employees of 29 hotel companies for the period of 2011-2019 were scraped from Indeed.com. Structural topic modeling (STM) and sentiment analysis were used to extract topics influencing employee satisfaction and examine differences in sentiments in each topic.

Results showed that employees of premium hotels expressed more positive sentiments in their reviews than employees of economy hotels. The STM results demonstrated that 20 topics influenced employee satisfaction, the top three of which were workplace bullying and dirty work (18.01%), organizational support (16.29%) and career advancement (8.88%). The results indicated that the sentiments in each topic differed by employment status and hotel type.

Rather than relying on survey data to explore employee satisfaction, hotel industry practitioners can analyze employees’ online reviews to design action plans.

This study is one of only a few to use online reviews from an employment search engine to explore hotel employee satisfaction. This study found that workplace bullying and dirty work heavily influenced employee satisfaction. Moreover, analysis of the comments from previous employees identified antecedents of employees’ actual turnover behavior but not their turnover intention.

This systematic review synthesizes the recent literature (2010–2020) on hospitality employees’ emotions, affect and moods. This study has three objectives: to clarify the definitions of emotions, affect and moods; to explain how theories are integrated into understanding hospitality employees’ emotions, affect and moods; and to assess how emotions, affect and moods are measured.

Using seven major databases, the authors selected 61 peer-reviewed academic journal articles published in hospitality outlets for review. We based our study on five stages of conducting a systematic review: scoping, planning, identification, screening and eligibility.

Affect is an umbrella term encompassing moods and emotions. Emotions are distinct from emotion-laden constructs, such as emotional labor and emotional intelligence. Theories on conservation of resources, emotional labor and social exchange have been most frequently used to understand hospitality employees’ emotions. However, they overlooked the dynamic nature of emotions when using these theories. Hospitality researchers often used a subset of the positive and negative affect scale and did not discuss back-translation.

Hospitality employees’ emotions lead to far-reaching consequences in attitudes, intentions and behaviors in work and non-work domains. Effective practices (e.g. creating a supportive climate) that help evoke positive employee emotions and reduce negative employee emotions are thus desirable.

Our findings crystallize the understanding of emotions, affect and moods of hospitality employees. We further provide a roadmap for future research on hospitality employees’ emotions. Data triangulation, cross-cultural research and mixed emotions are novel opportunities for future research.

The purpose of this paper was to investigate how managers react to their own abusive supervision. Accordingly, this research identified a mechanism that managers may use to make amends for their abusive supervisory behaviors.

Two studies were designed. Study 1 was an online experimental study involving 99 full-time managers in the hotel industry that examined how managers’ internal factors moderated the relationship between enacted abusive supervision and embarrassment. By applying a critical incident technique to survey 235 full-time managers in the hospitality industry in Study 2, the moderating role of power distance belief as a context-related factor was tested. Furthermore, the mediating role of embarrassment between managers’ abusive supervision and their impression management was examined.

Managers who enact abusive supervision may experience embarrassment and thus be more likely to use impression management tactics, such as apology. Moreover, this study revealed the boundary conditions that influence managers’ reaction toward their own abusive supervision.

Hospitality industry practitioners can use the findings of this study as a basis for the development of policies and training programs to promote positive organizational culture and minimize unethical workplace behaviors.

Previous studies in this area have focused on subordinate-centric perspectives; this study is one of the few that has examined abusive supervision from an actor-centric perspective.

The purpose of this paper is to examine the relationship between wine tourism experiences (i.e. winescape, winery service quality, winery brand differentiation and tourist motivation) and tourist behavioral intentions (satisfaction, loyalty and revisit intention) from both demand and supply perspectives in Ningxia, China, by using the SERVQUAL model and the self-determination theory.

The research comprises two studies with an exploratory sequential mixed-methods approach. Study 1 adopted semi-structured interviews with winery owners and managers to explore the factors related to wine tourism experiences that influence tourists’ tourism experience. The results from the Study 1 leads to Study 2, which used a survey to explore wine tourist experiences and their behavioral intentions

This study provided important information regarding the factors that influence wine tourists experience in Ningxia wine region from the perspectives of supply and demands sides. Frist, this study confirmed the various factors influence wine tourism experiences in Ningxia based on the results from Study 1 (supply perspectives). Second, by further investigation in the Study 1, this study integrates the SERVQUAL model and the self-determination theory as fundamental theoretical frameworks in Study 2 to analysis the tourist perspectives. Third, as results, the authors finally confirmed the theoretical frameworks of wine tourism in Ningxia based on dual supply-demand perspectives.

The integration of multiple research approaches enriches the research findings and provides a more robust understanding of the wine tourism experiences in Ningxia.

When processing 11Cr-3Co-3W martensitic heat-resistant steel, the traditional pouring cooling method often appears large cutting force, high cutting temperature, serious tool wear and poor surface quality. This paper aims to use new cooling methods for processing this problem.

Different performance indicators such as cutting force, tool wear and surface quality were measured and analysed under different continuous milling times. The relationship between liquid nitrogen flow and cutting force and surface roughness was analysed and measured.

The results show that with the increase of liquid nitrogen flow, the cutting force decreases, especially the Fx component, which decreases by 10%. When the liquid nitrogen flow reaches 8 L/min, the effect of increasing the liquid nitrogen flow on reducing the cutting force becomes smaller. The cutting force reduced by up to 15%, and the tool life increased up to 20% using liquid nitrogen cryogenic cooling than in cutting liquids cooling. When minimal quantities of lubricant (MQL) was added, the cutting force was reduced by 23%, and the tool life increased by 25%. When the cutting speed increases from 100 m/min to 250 m/min, the cutting force with cutting liquid cooling does not change significantly while the cutting force with liquid nitrogen cooling decreases with the cutting speed increasing. It shows that liquid nitrogen cooling is more suitable for high-speed machining. After the cutting length reaches 66 m, the surface roughness of the workpiece using liquid nitrogen cooling method larger than that of the cutting liquid cooling method. When MQL is added into liquid nitrogen, the lubrication performance is improved, and the surface roughness of the workpiece is reduced about 8%.

Many studies had focused on the improvement of tool life and surface quality by different cooling methods, or on the injection process and chip mechanism. However, there are few relevant studies on the variation of cooling and lubrication properties with the change of cutting length in liquid nitrogen cryogenic processing. In this research, different performance indicators such as cutting force, tool wear and surface quality were measured and analysed under different continuous milling times. The relationship between liquid nitrogen flow and cutting force and surface roughness was analysed and measured.

The peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-03-2023-0053/