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Green labeling and green scapes are generally associated with environmental practices known as eco-labeling. In the hospitality industry, the concept of green scapes and green labeling has been associated through the attraction of customers toward hospitality organization's brand mark. Green practices make a customer conscious and more tangible for a brand or product. Somewhere, green practices have the instinct to throw as an open-up strategy for futurism growth and to build the brand mark at the next market step of the industry. The determination of green practices of a hospitality organization is performed by the environment working employees (Villemereuil & Gaggiotti, 2015). The organization is advantageous only when the in-house environment is attractive. Green scapes are performed only on the criteria of key certification. The viewpoint of this chapter is to fulfill the criteria of green practices (Warren et al., 2008), attracting brand marks in the hospitality organizations of UT regions. This chapter will investigate the perceptions of industrial employees attracting the brand mark of any hospitality organization in UT states. This chapter will highlight the impact of B2B and B2C businesses connecting to the working environment toward attracting the brand mark of hospitality organizations in the UT states region. This chapter will be paying heed to discuss the enhancing effect of B2B businesses in the UT states market of the tourism and hospitality sector. The sample collected for this chapter using closed ended questionnaire from hospitality organization or hotels in UT destination.

The purpose of this chapter is to identify hospitality meanings among hotels employees and guests and its consequences on guests’ intention. A qualitative approach using in-depth interviews was used for data collection. The study findings reveal that hospitality definitions range from state of mind to service management oriented. Also, hospitality conception seems to have a pentagonal structure revolving around personalization, comfort, relationship guest/host, hospitableness and warm welcoming dimensions. Besides, Mediterranean culture, satisfying and understanding guests’ needs appear to influence hospitality perceptions. Cultural sensitivity is a critical skill that may help hospitality providers in coping with guests’ cultural differences. Finally, hospitality perceptions may foster behavioral and affective loyalty.

The hospitality industry is rapidly evolving; aspects like technology, digitisation, artificial intelligence, eco-friendly, best practices, green hotels and sustainability are significantly impacting change. It is evident that the hospitality industry is trying its best to embrace change but do hospitality graduates have sufficient exposure to the importance of embracing these changes? Further, are academics updating their curriculum in line with industry requirements? This also prompts the question: How often do industry and academia come together to discuss the future? Is it the sole responsibility of academic institutions to consider the changes needed or should industry take a lead and guide academia? This theme issue explores these questions and concerns and considers the way forward.

This viewpoint article explains why the theme issue question is important and outlines the approach taken with reference to the hospitality industry and hospitality education. The authors explore our theme issue question with particular reference to developments in Asia.

The hospitality industry impacts the environment in numerous ways and it is important for the industry to learn and train employees for a sustainable future and it is equally important to understand the challenges faced by the industry in adopting sustainable practices. The deployment of artificial intelligence, robotics and automation is increasingly impacting global standards and operating procedures and clearly technology has a key role to play in sustainable development. The authors also consider ways in which hospitality education could be better synced with industry and how it could evolve in response to future requirements.

This theme issue on hospitality education and sustainability was conceived with the aim of addressing concerns like the challenges faced by academics in upgrading the curriculum/programme structure so that it is better aligned with industry norms. It further examines sustainable practices adopted by hotels in Asia as compared to their counterparts in other parts of the world and it explores the gaps between hospitality industry operations and the programme delivery of hospitality institutions.

The purpose of this study is to explore robot-phobia as a source of occupational stress among hospitality employees in the context of increasing robotization in the industry.

The study sampled 321 lodging employees and 308 food service employees in the USA. An online panel company recruited the participants and administered an online survey. The study used various analytical methods, including structural modeling, t-tests and multi-group analyses.

The study results reveal that hospitality workers experience robot-phobia regardless of their sector or position. Robot-phobia causes job insecurity and stress, which increases turnover intention. These negative outcomes are more pronounced for those who interact more frequently with robots.

The study findings suggest that hospitality workers fear being replaced by robots in the near future. Therefore, hospitality organizations should offer adequate training and education on the advantages and drawbacks of robots and establish a supportive and collaborative work environment that values human–robot interaction.

This study offers new insights regarding human–robot interaction from the employee perspective by introducing the concept of robot-phobia in the hospitality workplace. A comprehensive picture of how hospitality employees confront the increasing presence of robots is provided in this study.

Although virtual worlds, such as the Metaverse, can disrupt the hospitality sector, few empirical investigations have critically evaluated the scope and scale of this disruption from an industry perspective. This study aims to rectify this knowledge gap by exploring the opportunities and challenges of the Metaverse as seen by hospitality professionals.

This is a Delphi study conducted with UK-based senior hospitality industry practitioners experienced in designing and implementing digital innovations within their organisations.

The Metaverse is most likely to be adopted by hospitality organisations willing and able to take risks, such as large and/or chain-affiliated enterprises. The Metaverse will not replace traditional hospitality services but supplement and enhance them with new layers of service. The main applications are in the context of events and experiences. The Metaverse will also provide the “try before you buy” option, revealing the opportunities to design digital twins of physical businesses. Young and technology-savvy individuals are most likely to first adopt the Metaverse. The key challenges of the adoption are attributed to the technological unpreparedness of hospitality organisations; market immaturity; inflated customer expectations; a skills gap among hospitality employees; and regulatory issues. These challenges require the engagement of various stakeholders to create an operational and monitoring framework for hospitality organisations to embrace the Metaverse.

This study highlights how the Metaverse can disrupt the hospitality industry at the level of strategic planning and business operations.

To the best of the authors’ knowledge, this is one of the first empirical investigations of the potential of the Metaverse from the viewpoint of hospitality industry practitioners.

The purpose of this study is to conduct a thematic content analysis of facial emotion recognition (FER) research within the context of the hospitality and tourism industry. Through this analysis, the study aims to identify key themes, trends and implications of the utilization of FER technology in enhancing customer emotions and experiences within hospitality and tourism settings.

This is qualitative research that utilizes thematic content analysis. The research data were obtained from the Scopus database. A total of 45 articles (titles, abstracts and keywords) were coded into MAXQDA and VOSWiever programs for data analyses and mapping.

Based on the analyses, the predominant term used in titles was emotion, indicating its centrality in the research domain. Moreover, the most prevalent concepts in this field were emotion and experience. Notably, facial emotion recognition emerged as the most frequently utilized term within this context. Within the hospitality and tourism industry, FER was primarily employed within the travel sub-branch. Finally, the research culminated in the visualization of the theoretical framework and conceptual background, offering a comprehensive overview of the field.

There is a growing demand for using FER technology specifically within the hospitality and tourism industry context; therefore, growing scientific research has been conducted on this topic recently. By conducting a thematic content analysis, this study uncovered novel insights into the utilization of this technology to enhance customer emotions and experiences, thereby contributing to a deeper understanding of its potential implications and applications within the hospitality and tourism industry.

This paper aims to bridge the extended reality framework and the luxury hospitality literature by providing insights into how immersive technologies using artificial intelligence (AI) can shape luxury value and consumer differentiation.

The authors conducted three experimental studies comparing immersive AI versus traditional hospitality across luxury contexts (hotels, restaurants and spas). Study 1 investigates the effect of immersive AI (vs traditional hospitality) on customers’ behavioral intentions and the need for differentiation using virtual-assisted reality. Study 2 tests the underlying mechanism of the need for differentiation and luxury value in an augmented reality context. Study 3 provides additional support for the proposed underlying mechanism using virtual-assisted reality in luxury hospitality.

The findings reveal that immersive AI (vs traditional) luxury hospitality reduces customers’ behavioral intentions of using such services and perceived luxury value. Moreover, the findings indicate that the intention to use immersive AI (vs traditional) luxury hospitality services is contingent upon customers’ need for differentiation.

The findings have important theoretical and managerial implications for immersive technologies in luxury hospitality. They shed light on the dynamics between integrating immersive AI into luxury hospitality and its impact on customers’ differentiation motives and perceived luxury value. The findings reveal the detrimental effect of using immersive AI (vs traditional hospitality) within this context.

The purpose of this paper is to identify the best approaches management should embrace to successfully attract and retain high quality human resource talent within the Niagara region's hospitality industry.

A selected cross‐section of relevant and recent publications are reviewed. The key findings from a mini survey involving 14 senior hospitality managers in the Niagara region are shared.

This paper suggests that the hospitality managers should: understand the basics related to good human resource management practices; know the “fair market value” for each position; foster relationships with colleges and universities to tap into student labor; encourage mature workers to apply for part‐time work; and cultivate a good relationship with seasonal employees and educate them on the rewards of a career within the hospitality industry. Through the industry survey, it was discovered that hospitality managers within the Niagara region are already executing some of these strategies. However, it was concluded that a stronger working relationship with the seasonal employees is required in the region.

Two academics with hotel general manager experience in five countries join hands with the president for three four‐diamond hotels to write this paper. Given the background of the authors, it is expected that the viewpoints would be welcomed by hospitality managers.

The purpose of this study is to understand hospitality finance research through content analysis by examining articles published during the past two decades (1990 to 2009).

This study identified subject areas, methodologies, and citations from hospitality finance papers published in four major hospitality journals (Journal of Hospitality & Tourism Research, International Journal of Hospitality Management, International Journal of Contemporary Hospitality Management, and Cornell Hospitality Quarterly).

A perusal of 113 hospitality finance articles suggested that researchers have focused on several subjects, such as risk management, financing, bankruptcy, and capital structure. Even though qualitative analysis was the most common method in the 1990s, the use of quantitative analyses dramatically increased during the recent decade.

The data were collected from four hospitality journals. If data were collected from more hospitality journals, the most common subjects and citations might be different from the results of this study.

This study offers readers a perspective on how hospitality finance research has been conducted recently and also suggests a big picture about the potential direction of future research.

This study provides valuable information about past and current research streams, as well as the direction of hospitality finance research. Compared with previous review studies, this study concentrated on a specific segment of hospitality research in order to improve basic understanding of what is going on in the hospitality finance research, which has never been examined before.

An emerging hospitality studies focus amongst British academics prioritizes the study of host and guest transactions as a key feature of hospitality research and publications. This short paper introduces the papers in the special issue.

Provides a brief review of the papers within the issue.

The study of host and guest transactions extends beyond commercial hospitality management activities. A large number of human interactions can be better understood through host and guest transactions. Commercial hospitality management through service quality management, employee relations, customer and employee transactions as well as the development of customer loyalty can also be informed by the study of hospitality through the study of host guest transactions.

Outlines how the papers in this special issue provide a flavor of some of the research themes that social science perspectives suggest.