This article examines residents' perceptions of sociocultural impacts in the North Cape community in Norway. Case study, as a qualitative methodology, was employed to gather the necessary data. Based on the in-depth interviews with 22 permanent residents of the North Cape community, 10 influential factors were empirically identified: source of income; quality of life; community structure; demonstration effect; crime and alcohol; acculturation; perspective; status and community pride; conflicts; and physical impact. Furthermore, in contrast to the existing theory, the current study suggests that both those who are, and who are not economically dependent on the tourism industry perceive tourism positively. Both long-term and short-term residents believe that tourism's benefits outweigh tourism's costs. No noteworthy differences are found across sociodemographic factors such as education and marital status with respect to the residents' perception. The almost overwhelmingly positive response of the residents can be attributed to the current stage of destination development cycle at the North Cape.

There is a tendency towards greater expectations of consumer goods and services in society—what was once judged as ideal may now be a bare minimum. This presents a challenge for food providers in the upcoming decades. As the more demanding baby boomer cohort ages, health institutions of the future will face challenges meeting their food expectations. The purpose of this study was to explore expectation type dynamics and function with updated empirical material on aging consumers expectations of institutional food and advance our current understanding of how consumers evaluate their expectations. This qualitative study employed in-depth semi structured interviews with 14 informants between the age of 58–79. Content analysis was performed to capture the informants’ food expectations based on the expectation hierarchy proposed by Santos and Boote. Analyzing the content and relationship between different expectation types led to three main findings: expectation functions and content, interconnectedness, and the role of affect. Based on the findings, this study contributes by making several propositions for future research and proposes an updated expectancy–disconfirmation model. Importantly, this study provides novel knowledge that can help health institutions understand and meet aging consumers expectations of institutional food.

Communicating hospitality and tourism research has been at the core of the journal aim since the early start in 2001. The aim of the current paper is to provide an overview of the first 20 years of hospitality research in Scandinavian Journal of Hospitality and Tourism, to draw some lines to international hospitality research, and to propose a future research agenda. The review provides a brief account of the main themes addressed in Nordic hospitality research including (1) hospitality as a concept and practice, (2) business strategy, (3) hospitality operations, (4) service encounters as performative work, (5) human resource management, and (6) labour market perspectives. Potential research avenues are outlined.

No abstract

No abstract

If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -The purpose of this paper is to develop and validate a measure of employee basic assumptions about guests and co-workers in the hospitality industry. Design/methodology/approach -Data were collected from two independent samples using self-administrated questionnaires and analysed using correlational and reliability analyses, exploratory and confirmatory factor analyses, and one-way ANOVA. Findings -The analyses identified two dimensions of basic assumptions about guests, control and affect. Assumptions about co-workers also consisted of two main dimensions termed responsibility and competence. The results showed that assumptions about guest control positively correlated with subjective job performance; assumptions about guest affect and co-worker competence positively correlated with organisational commitment and job satisfaction; and assumptions about co-worker responsibility positively correlated with intentions to stay with the organisation.Research limitations/implications -The findings are based on a limited sample of service employees. Even though hospitality employees' basic assumptions about guests and co-workers are validated in a service context, the suggested conceptualisation still needs a more comprehensive validation. Assumptions about competitors may be important determinants of hospitality employees' behaviour towards guests, and such assumptions should be analysed in future studies. Originality/value -The present study is the first to investigate simultaneously assumptions about guests and co-workers in a hospitality environment and the effect that such assumptions have on outcome variables. Altogether, the study demonstrates that basic assumptions may be a viable construct for HR management. They are easily identifiable and related to employee job satisfaction, job performance, organisational commitment, and staff turnover intentions.

No abstract

PurposeThe purpose of this study is to identify new psychosocial risk factors in the assessment of job demands and job resources in hospitality employment and to initiate the development of a psychosocial hospitality risk indicator (PHRI). The argument is underpinned by the findings from an exploratory study of health and safety representatives (HSE) in the hospitality sector.Design/methodology/approachUsing focus-group interviews with 15 HSE representatives from 13 hospitality companies in lodging, housekeeping, and food and beverage segments, this research explored perceived psychosocial risks in different hospitality jobs through the lens of the JD-R (job demands-job resources) model.FindingsThis study suggests that factors such as conditioned flexibility, technological requirements, multicultural workforce interactions, lack of support from customers and lack of emotion ventilation represent new risk factors in the psychosocial work environment if not properly managed. A list of items to assess these new psychosocial risks is provided, and a model of different knowledge sources for the further development of the PHRI is suggested.Originality/valueThis is the first paper to identify new psychosocial risks in hospitality employment through the lens of a health and safety work perspective. A key theoretical contribution of this research is the extension of the JD-R model with new variables representing service-specific job demands and resources and the development of items for future risk assessment in hospitality jobs.