During the coronavirus disease 2019 (COVID-19) pandemic, which is caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), hotel-sector employees attempted to cope with the fear of becoming infected; however, they were also faced with job insecurity. Both the anxiety over COVID-19 and the risk of job insecurity have affected the employees’ economic and social conditions as well as their mental state. The present study examined the effect of COVID-19 anxiety and job insecurity perceptions on the burnout levels of hotel-sector employees and the moderator role of the employees’ financial well-being on this relationship. The study was conducted by collecting data from 396 participants who worked in 17 different five-star hotels in Antalya, Turkey. Because of social isolation and social distancing rules, our research data were obtained using an online questionnaire to avoid close contact with other people. The findings showed that COVID-19 anxiety and perceptions of job insecurity had negative effects on hotel employees in the form of mental burnout. In addition, we determined that as an individual characteristic, financial well-being was a moderator variable that affected the severity of burnout based on COVID-19 anxiety and job insecurity. The research findings exhibited theoretical and practical contributions for decision makers and researchers.
This study examines the effects of dispositional greed, impulsivity, food satisfaction, and ecolabeling on consumers’ plate waste in all-inclusive hotels. Using a moderated mediation research model, a cross-sectional survey was conducted among 1253 tourists of different nationalities, all staying in five-star hotels in Alanya, Türkiye. The results show that both dispositional greed and impulsivity positively predict and significantly contribute to plate waste. Conversely, food satisfaction was found to be an influential variable that moderates the effects of greed and impulsivity on plate waste, highlighting its critical role in waste reduction strategies. Ecolabels, despite their intended purpose, were not found to have a significant impact on consumer attitudes toward plate waste. Future research is encouraged to explore strategies to counteract dispositional greed and impulsivity, given their significant impact on plate waste behavior. At the same time, refining methods to promote food satisfaction and the effective use of ecolabels may contribute significantly to reducing plate waste in all-inclusive resorts. This research contributes to our understanding of the psychological factors that influence consumer behavior in buffet settings and provides guidance to hospitality industry practitioners seeking to reduce waste.
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