PurposeWith an industry 5.0 revolution taking place in the hospitality industry, a shift from manual to cognitive labor is anticipated, characterized by greater sustainability, resilience and a human-centric approach. In this regard, hospitality educators' ability and willingness to teach novel topics such as automation at work, upskilling of employees, man-machine interaction and service robots have become more important than ever. This study aims to interpret the perspectives of hospitality educators about bridging the gap in the employability skills of (next-gen) hospitality graduates and the concerns relating to career sustainability in times of transition.Design/methodology/approachA case study method was used given the novelty of the topic in a developing country like India. A qualitative survey with open-ended questions, is employed to understand the viewpoints of Indian hospitality educators, including those with more than 15 years of teaching experience. In-depth interviews were conducted with 23 hospitality educators to reach the theoretical saturation point. MAXQDA software was used to analyze the qualitative data collected in the study.FindingsThe findings reveal the challenges and motivations of hospitality educators in adapting to frequently changing business environments. In doing so, it sheds light on the methods employed to create a generation of hospitality graduates aligned with the changing dynamics of the industry.Originality/valueThe paper presents the viewpoints of hospitality educators in India in relation to a futuristic approach to next-gen employability and career sustainability. Whilst numerous studies have focused on the role of robots and artificial intelligence in replacing the human component of the service environment, the concept of people working alongside advanced technologies is fairly new and needs to be fully explored.
Qualitative education is one of the key contributors in achieving the goal of sustainability. Several studies mention that the sustainability curriculum and educators can play an immense role in developing awareness in practicing the concept of sustainability. Relatively there is no comprehensive study to typify the recent contributions of teacher education for sustainability. In this light, the aim of the study is to understand the progress of the research on teacher education for sustainability (TES) in terms of growth, evolution, influence and significant research themes. To achieve the aim of the study, 1782 documents indexed in the Scopus database over three decades starting from 1991 to 2020 were analyzed by using bibliometric analysis. The data are visualized in the paper by using VOSviewer and Tableau. Results show that there has been a significant increase in yearly publications and citations over the years, trending research papers, productive authors, institutions and countries and thematic areas of research. Most frequently published journal has a considerable cite score and quartile. Universities from Australia published the most. The most commonly published themes are education for sustainability, Agenda 21, sustainable development education, environmental education, and later the focus is shifted to teacher training, teachers, education, values, teaching and education policy, sustainability competencies. Future research should focus on blended learning, digital learning, other modern tools and techniques to achieve the goal of sustainable development as well as to address the issue of teaching sustainability during uncertainty conditions.
Purpose The purpose of the paper is to review the existing landscape of consumption and production in wildlife tourism and, more precisely, discuss how tiger tourism is packaged and produced as a product or commodity for the consumption of wildlife tourists. In doing so, the study explores the issues and challenges for responsible consumption and production (SCP) of wildlife tourism in the context of progress toward sustainable development goal (SDG12) responsible consumption and production. Design/methodology/approach The paper combines an analysis of existing literature and insights from the tiger reserve stakeholders. Qualitative analysis using semi-structured interviews and participant observation methods are used to derive insights. Findings This paper explores the status of SCP of wildlife tourism, particularly tiger tourism in Indian national parks. The paper then discusses the implications of SCP for various stakeholders in wildlife tourism. Originality/value This paper explores the perspective of SCP in wildlife tourism, and it provides innovative approaches that stakeholders should adopt.
INTRODUCTION There is growing concern among environmental scientists that our food consumption pattern is harming the planet and acting as a catalyst for climate change. With the world already in the Anthropocene epoch, considerable harm is caused to the environmental systems by human activity. Achieving environmentally sustainable food systems is an immediate challenge. Food consumption is massively influenced by food trends and culinary innovations conceptualised by traditional and modern chefs. The greatest chefs in the past have linked food artistry with expensive ingredients and most importantly meat. Traditional culinary education was based on learning the art and science of cooking, but in the last decade, there has been a growing inclination to incorporate sustainable culinary practices, such as optimal usage of ingredients and controlling food wastage. Due to this, there has been an introduction of innovative cooking programmes initiated by culinary schools. Food, climate change and sustainable menus should be driving the next generation of chefs to rethink the way fine-dining is approached. This calls for understanding the various changes that can be brought in to change the face of culinary education, thus making it environmentally friendly. MATERIALS AND METHODS The current study aims at understanding the need of changing the dynamics of culinary education and thus training a clan of futuristic chefs who advocate and practice environmentally sustainable menus. The study also aims to conceptualise the various interventions required in culinary education in achieving sustainable development goals (SDGs) by 2030. In this study, the PRISMA technique has been adopted to bring out the themes in the collected literature. The work has been drafted as a viewpoint paper, as the author’s own experience has gone into making the research fit the context. RESULTS The study aims to indicate the role of transforming culinary education in achieving sustainable development goals by 2030. The results would identify the gaps by reviewing the extant literature and would suggest a way forward to achieve sustainable commercial kitchens, introducing changes at the grass-root level by transforming culinary education. CONCLUSIONS The study would help understand the way commercial kitchens are changing and the role of transforming culinary education as well as the face of commercial kitchens. The study has a futuristic approach and considers the need to train chefs in promoting and cooking sustainable meals.
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