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Purpose The purpose of this paper is to investigate the moderating role of authentic leadership (AL) on the relationship between seasonal employee’s perception of supervisor support and turnover intention (TI) in the hospitality industry. Design/methodology/approach The data on perceived supervisor support (PSS), AL and TI were gathered from 305 seasonal employees of five-star hotels in Antalya, Turkey with a time lag of one month. Hierarchical linear regression and hierarchical linear modeling were performed to test the multi-level data. Findings The findings revealed direct significant effects of both supervisor support and AL on TI. In addition, AL moderated the negative influence of PSS on TI. Research limitations/implications This multi-level research highlights the significance of AL for comprehending the link between seasonal hotel employees’ PSS and their TI. Directions for future research include a cross-cultural study examining the validity of the conceptual framework. Confirmatory factor analysis was performed to check the common method variance. Practical implications AL through strengthening PSS works as a catalyst for keeping seasonal employees in the organization for the next season. Thus, practitioners should develop supervisors’ AL skills and they should encourage supervisors to be more efficient in improving themselves as a main source of support. Originality/value The research investigates the little-researched area of AL at the group level in relation to PSS and TI.

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This study examined customers' green reviews on TripAdvisor and identified environmentally friendly themes and concepts. The differences among the 10 countries in terms of the volume of green reviews and customers' green satisfaction ratings were also analyzed. Using Leximancer analysis and multivariate analysis of a big dataset, we adopted a mixed research method to analyze 121,780 reviews posted on TripAdvisor for 87 green hotels from the top 10 tourism countries. The Leximancer analysis found that the most important themes mentioned in customers' green reviews are room, daily, hotel, staff, front, food, coffee, amazing, experience, and trip. The results also showed that highest satisfaction ratings were ranked in Italy, the USA, and Turkey, respectively, while the lowest ratings were from Germany and France. The results provide critical recommendations for hoteliers to truly comprehend what green practices are noticed and appreciated by their customers.

Purpose The purpose of this paper is to examine the model of seasonal employee leadership (SEL) in a service management process and to create a multi-dimensional scale to gauge this construct. This is because very recent qualitative research by Arasli and Arici (2019), which is the first stage of this scale, recommended a multi-dimensional SEL model for the hospitality industry. Design/methodology/approach Making use of data gathered from 1,343 seasonal hotel employees, the authors established a new scale to examine the SEL model. Two separate data sets were collected; the first set was used to perform an exploratory factor analysis, while the second set was processed to confirm the initial factor results using a confirmatory factor analysis. Findings The results show that the measurement scale developed in this research provides considerable reliability, as well as convergent and discriminant validities. In particular, the findings confirmed a four-dimensional measurement scale of the SEL: seasonal leader’s qualities, core influence, operational influence and terminal influence. Originality/value The paper is the first attempt to develop a new scale which measures the SEL approach in the hospitality literature. Therefore, this study contributes to the current literature through developing and testing the four-dimensional SEL scale and shedding light on the importance of an industry-specific leadership in managing seasonal hotel employees effectively.

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This study aims to examine the influence of constructive leadership practices on the service innovative behaviors of hotel employees by a serial mediation system that treats employee psychological safety and employee creativity as mediators. Empirical data were collected from full-time frontline hotel employees in Antalya, Turkey. By using both convenience and judgmental sampling methods, this study included 357 hotel employees. The results provide empirical evidence for all suggested hypothesized associations. In particular, the findings display that psychological safety and engagement in creative work tasks play intervening roles (in the form of a chain) in the indirect influence of constructive leadership on employee perceptions regarding their service innovative culture. The current work provides practical contributions for hotel industry professionals who are in the treatment of implementing psychological safety and employee creativity, in order to establish innovative service culture in the hotel setting. The paper is among the first studies to investigate a serial mediation model to analyze which constructive leadership practices influence their innovative service culture.

Consumers can share User Generated Content on social media sites like TripAdvisor, which allows customers to track their contentment and displeasure. These activities are an important form of electronic word-of-mouth that might affect other customers' purchasing decisions. Hence, utilizing User Generated Content from an online platform, this study attempts to investigate guest' experiences in Michelin 3-star restaurants in the United States. Broadly speaking goal of the study was to identify the key aspects of Michelin 3-star restaurant experiences and see if they differed depending on the age and nationality of the travelers. Content analysis approaches were used to examine a sample of 1,032 customer online reviews. After computer-assisted qualitative data analysis identified the dominant themes, subsequent qualitative analysis identified the important narratives connected with Michelin 3-star restaurant experiences using Leximancer software. The findings show that customers are exceedingly pleased with their Michelin 3-star dining experiences. "Food," "chefs," "restaurant," "wine," "staff," and "price" are the major motives that run across the dominant narratives. The findings provide valuable perspectives into guests' overall experiences based on social media data and make it easier to identify the primary themes associated with the guests' gender and nationality