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The purpose of this paper is to examine the crisis faced, strategies adopted, barriers for recovery and the future outlook by the operators of family-owned small foodservice business firms in responses to COVID-19. The COVID-19 pandemic has unfolded unprecedented challenges, severely disrupted the family-run small foodservice business units and often put them on the brink of closure of business.

The methodology adopted is a qualitative research approach. The data for the research is collected through a semi-structured interview. The data was collected from the 13 family-owned foodservice providers. The data is collected through a semi-structured telephone interview as there is a restriction of travel between different regions.

The finding reveals that small family-operated foodservice firms faced multiple challenges, including threat for existence, the pressure of fixed cost, feeling unethical, financial instability, uncertainty on future and feeling of loss of goodwill with lenders.

The current research work is the first to discuss the impact of Covid-19 on small family-owned food services businesses in an Indian context.

Education for Sustainable Development (ESD) is a method intended to create awareness, knowledge, competence and attitude amongst stakeholders towards Sustainable Development Goals (SDGs) through higher education curricula. This bibliometric analysis, coupled with a systematic review, presents a comprehensive and objective assessment of the evolution of Sustainability in Hospitality Education (SHE) literature.

This study integrated two review techniques: a systematic review and bibliometric analysis of peer-reviewed scientific articles published in journals indexed in Scopus. This study discloses the research landscape and thematic evaluation of the structure of existing literature on SHE.

The results show that SHE is an emerging field comprised of five main themes. The themes that emerged were SHE and perspectives, sustainability and curriculum, implications of sustainability education (SE), sustainability and learning and sustainability, students' perception and literacy.The authors' study findings also revealed that SHE is imbalanced and scarce in developing countries.

This systematic review, integrated with a bibliometric analysis, indicates that SHE is an emerging field. The findings offer a broadened perspective on scholarly research on the concept, current trends and future research direction.

To the best of the authors' knowledge, this study is the first study that attempts to uncover various research themes of SHE literature. The authors' work also acts as an entry point for critical conceptual ideas and empirical discoveries of SHE research. The study findings are helpful for future researchers in the SHE domain.

This study aims to examine the underlying antecedents of memorable halal food experiences by considering how specific internal factors of non-Muslim tourists – novelty seeking, authenticity and sensory appeal – combine with external factors in a restaurant setting – togetherness, experience co-creation and substantive staging of the servicescape – to effect memorable halal food experiences. The study also examined the relationship between memorable halal food experiences and place attachment.

During the first week of August 2021, an online survey was used for data collection and shared on Amazon Mechanical Turk (Mturk) as well as sent to non-Muslim people known to the authors to have had halal food experiences in a tourism setting. A total of 293 valid responses were obtained.

The results revealed that novelty seeking, authenticity, experience co-creation, substantive staging of the servicescape, togetherness and sensory appeal influence memorable halal food experiences. Furthermore, these experiences positively impact place attachment.

This is one of the first studies to explore non-Muslim tourists’ memorable halal food experiences.

Wine consumption among women in India is gradually increasing on the back of several factors such as increased urbanization, higher disposable income, rising affluence of the people, exposure to new cultures and a gradually changing perception about wine being a healthy beverage. Eventually, this offers tremendous opportunities for wine marketers to design appropriate strategies to target Indian women consumers. However, along with this growth, there is growing need to identify the attributes that the women desire in the wines of their choice. Toward this, the current study aims to identify the wine attributes that influence the purchasing behavior of Indian women consumers.

In-depth interviews of 27 women wine consumers, aged between 25 to 46 years, were conducted to identify the topmost essential wine attributes. Later, a conjoint analysis using 1000minds, an Internet-based software implementing Potentially All Pairwise RanKings of all Possible Alternatives (PAPRIKA), was used to collect data from the participants. The total number of responses received was 271.

The type of wine, taste, price, familiarity and country of origin emerged as the five most crucial wine attributes in wine choice after the in-depth interview. Conjoint analysis results revealed that sweet red wine priced between Rs 600 to Rs 1,200 is the most preferred wine by Indian women consumers.

The study provides valuable and actionable insights for both domestic and international wine marketers and manufacturers in the identification of wine attributes that predominantly influence women consumers’ choice of wine in India.

The study contributes to wine consumers' literature by identifying wine attributes favored by women consumers in India. Our findings will be of great use to wine marketers who can leverage the insights to design appropriate marketing and advertising strategies, develop new products and make more informed branding and pricing decisions.

This study aims to explore non-Muslim tourists’ general halal food preferences, motivations for tasting halal food during their recent trips, positive and negative emotions and memorable dimensions associated with their recent halal food experiences after returning from holiday.

Data were collected using the authors’ personal networks and Amazon Mechanical Turk (MTurk) using a questionnaire. An email containing a link to the questionnaire was sent to the authors’ personal networks and posted on MTurk in January 2021.

Of the 311 non-Muslim respondents, more than half considered themselves as food neophiliacs and considered halal food experiences as imperative whilst travelling. However, tasting halal food was not a major travel motivation. Novelty and taste were the two main motivations for tasting halal food whilst at a tourism destination. Emotions elicited by halal food experiences focussed on “joy” and “love”. The proposed conceptual framework for memorable halal food experiences comprises several dimensions: taste, spending time with family and friends, novelty, quality and safety, hospitality, ambience (setting/servicescape) and experiencing others’ culture through food.

This is one of the first studies to explore non-Muslim tourists’ motives, emotions and memorable dimensions of halal food experiences.

The market for luxury products and services plays a significant role in the world economy. The luxury hotel market is a crucial segment within the global market for luxury products and services. Luxury hospitality recorded a 5% growth rate along with demand for luxury cruises recording the growth of 7%, the highest among all luxury segments. The remarkable performance of luxury products and services over a period is attributed to the laudable marketing communication strategies of luxury marketers. In this research, we aimed to analyse how a multi-brand hospitality firm differentiates its luxury brand with other luxury brands in the portfolio, using textual messages aimed to communicate the uniqueness of the brands in its official websites. The case study method and content analysis are adapted to achieve the research objective. The study results show that different luxury brands under the brand portfolio of Marriott International can communicate the differences through the textual contents. Most of the differentiation relies on brand-specific features, traditions, services, location of the hotel and metadata on the Internet, followed by branded differentiators. It may be concluded that Marriott has been successful to an extent in using text contents in the website to differentiate its luxury brands.