bluuebunny/crossref_metadata_2025_split huggingface dataset:
Changes in the shelf life of frozen pork patties containing 10 and 15 percent fat according to different storage temperatures
Authors: Lee Hyeoung-Su , Bae Dong-Ho 
Published: November 2017

PurposeThe purpose of this paper is to determine the influences of fat content and storage temperature on the quality of frozen pork patties during storage to evaluate the shelf life set by the manufacturer.Design/methodology/approachChanges in moisture content, acid value, peroxide value, thiobarbituric acid value, total volatile basic nitrogen content, and the sensory score of frozen pork patties with 10 and 15 percent fat contents during storage at −5, −15, and −23°C for six months.FindingsAlthough microbiological quality remained unchanged, moisture content decreased, and lipid rancidity and protein putrefaction increased significantly during storage. More rapid deterioration in quality was observed in patties stored at −5°C than those stored at lower temperatures. Lipid rancidity and protein putrefaction increased more rapidly (but not significantly) in patties with 15 percent fat than those with 10 percent fat. Overall acceptance of the sensory properties was closely correlated with the above quality indicators, except thiobarbituric acid value. Acceptable qualities of the samples were maintained for the first two, four, and six months under storage at −5, −15, and −23°C, respectively.Practical implicationsThe current shelf life of frozen pork patties set by manufacturers, assuming a storage temperature of −18°C, needs to be readjusted considering practical storage temperatures.Originality/valueNo studies have comprehensively explored the effects of fat content and storage temperatures on the quality of ground meat products during frozen storage. These approaches to determine quality changes may be useful for manufacturers to predict and control the quality of their products.
Hybrid modelling of the consumption of organic foods in Iran using exploratory factor analysis and an artificial neural network
Authors: Sobhanifard Yaser 
Published: November 2017

PurposeThe purpose of this paper is to explore a hybrid model of the consumption of organic foods, combining the use of exploratory factor analysis (EFA) and an artificial neural network (ANN).Design/methodology/approachThe study has three phases. In the first phase, the Delphi method is employed, and 15 motives for the consumption of organic food are identified; these motives are used to develop the model in the second phase. Finally, in the last phase, an ANN is used to rank the motives to determine their priority.FindingsThe EFA model explored includes four factors that have a positive effect on the level of organic food consumption. These are naturalness, trust, sanitariness and marketing. Results from the use of an ANN indicate that the main variables in organic food consumption are claims, psychological variables and doubt. From the results of the EFA model it is clear these three variables are components of the factor of trust.Practical implicationsMarketers can use the model developed in this paper to satisfy the needs of their customers and hence enhance their market share and profitability. This study shows that improvements in truth in the claims made for organic products, perceived security from using these products and doubts about the safety of other foods can lead marketers to their goal. Informative advertisements can inculcate trust and naturalness among consumers as main factors.Originality/valueThe main contribution of this study is the light it sheds on how consumers think about organic foods. It develops a model incorporating motives for consuming organic food and determining the priorities held by consumers of organic foods.
A review of high performance work practices (HPWPs) literature and recommendations for future research in the hospitality industry
Authors: Murphy Kevin , Torres Edwin , Ingram William , Hutchinson Joe 
Published: November 2017

PurposeThe present research aims to examine the scholarly literature on high-performance work practices (HPWPs). Relevant comparisons were made between the hospitality industry, service industry and various other contextual environments in general business that might impact the choice and implementation of HPWPs, and a set of work practices was proposed for the hospitality industry.Design/methodology/approachA comprehensive review was conducted of scholarly literature related to HPWPs that was published in the past 25 years (1991-2015). A total of 89 scholarly articles were considered in this summary. Based on this review, HPWPs in the hospitality industry were compared and contrasted with other industry sectors.FindingsThere is little consensus among researchers concerning specific HPWPs that should be used by every company to improve their organizational- or individual-level performance. Thus, a specific set of 13 HPWPs that take into consideration the unique characteristics of the industry, based on a review of empirical research, was identified for the hospitality industry as a starting point for future research in the hospitality industry.Originality/valueFollowing a comparison of HPWPs in the hospitality, services literature and manufacturing-based industry context, the authors extend the body of knowledge and propose a set of HPWPs for future research in the hospitality industry. HPWPs can have positive impacts on both organizational- and individual-level performance. Thirteen specific hospitality HPWPs were identified that are most beneficial, and the circumstances under which they might yield optimal results enhance the scholar’s understanding of HPWPs and provide guidance to human resource professionals to make evidence-based decisions. A better understanding of HPWPs can assist human resource professionals in making policy decisions that optimize the use of human capital in their organizations.
What matters most in the service-profit chain? An empirical test in a restaurant company
Authors: Solnet David , Ford Robert , McLennan Char-Lee 
Published: November 2017

PurposeThe purpose of this paper is to empirically test the validity of the service-profit chain (SPC) in a restaurant company context to comprehensively explicate the relationship between organizational practices, employee attitudes with customer and financial outcomes.Design/methodology/approachThe method used both questionnaire and company proprietary data to measure the predicted SPC outcomes through structural equation modeling. The research data were obtained from employees, customers and management at five restaurants in one casual theme restaurant chain in Australia.FindingsThe findings indicate that revenue may be a more appropriate outcome than profit in the SPC, that context and individual unit circumstances matter and that there may be a time lag between organizational actions, employee behavior, customer satisfaction and financial outcomes.Research limitations/implicationsBecause of the nature of field research, there are limitations. As restaurants were added during the study, data per unit were impacted. Moreover, budgetary constraints limited the number of customer surveys. Nonetheless, the data set includes management, customer, employee and proprietary financial measures which are rarely available in the research literature. These data allow a thorough study of the SPC that provides both important findings and a model for future investigations into the SPC.Practical implicationsAs the SPC is a widely cited model used to explain the linkages between managerial and organizational actions and financial outcomes as they work through employee interactions with customers, the findings suggest that the chain may have a more direct impact on revenue than profit. Moreover, the data strongly suggest that context matters as the unique context of the restaurants had important influences on financial outcomes. The findings also indicate that a time lag exists between managerial and organizational actions and financial outcomes, suggesting that it can take time for such actions to ripple through the SPC.Originality/valueStructural equation modeling and standardized measures allowed the authors to overcome prior limitations in SPC research. Moreover, SPC researchers seldom have access to the proprietary data that enabled a test of the entire SPC. Consequently, this study contributes new insights into this classic model’s value in predicting and explaining financial outcomes resulting from the actions of an organization’s leadership influencing employee behavior toward customers in the restaurant industry.
The influence of corporate social responsibility on travel company employees
Authors: Park Sun-Young , Lee Choong-Ki , Kim Hyesun 
Published: November 2017

PurposeThe purpose of this paper is to examine how employees’ perceptions of corporate social responsibility (CSR) influence their work engagement (WE), innovative behavior (IB) and intention to stay (IS) with their company, to illuminate the role of CSR at the individual employee level.Design/methodology/approachThe data for this study are responses of 455 employees to an online survey at the largest travel company in South Korea. Confirmatory factor analysis and structural equation modeling in Mplus 7.3 are used to analyze the data.FindingsResults show that employee perceptions of CSR regarding customers and employees significantly and positively influence their WE, which in turn positively influence their IB and IS. Moreover, WE mediates these relationships.Research limitations/implicationsResults of this study may not represent the entire travel industry or the country. This study’s model should be tested in other companies and countries. Additionally, longitudinal studies will help understand how employees’ perceptions of CSR and their effects on work attitudes and behavior change over time.Practical implicationsCSR can be an important tool for developing social capital within an organization by increasing employees’ engagement at work. Higher WE can help employees exert more efforts toward their company’s innovation and stay longer with their company, which can contribute to the company’s performance and competitiveness.Originality/valueThis study develops and empirically tests a theoretical model based on various disciplines. It extends existing CSR studies by examining the effects of CSR on WE and the mediation effects of WE, which have been rarely explored. This further explains how CSR influences employees’ attitudes and behavior that benefit a company’s competitive advantage to shed light on the resource-based view about employees being an important resource.
A retrospective view of electronic word-of-mouth in hospitality and tourism management
Authors: Litvin Stephen W. , Goldsmith Ronald E. , Pan Bing 
Published: November 2017

Purpose
The purpose of this paper is to review the impact electronic word-of-mouth (eWOM) has had on the hospitality and tourism industry and discuss the changes that will affect its future. The paper’s touchpoint is the authors’ earlier paper (Litvin et al., 2008), which proposed that eWOM was to become a major influence as a conduit of travelers’ views and opinions.

Design/methodology/approach
The paper summarizes the arguments of the authors’ earlier paper, describing ways in which eWOM has evolved into the influential system it has become, with special emphasis on the growth of mobile media as a platform for eWOM dissemination.

Findings
The authors conclude that eWOM has fulfilled its promise to become a major influence on the hospitality and tourism industry and will continue to play an essential role in hospitality marketing for the foreseeable future.

Practical implications
The authors provide examples of successful media campaigns and propose strategies for hospitality and tourism businesses.

Originality/value
eWOM has emerged to become a highly influential element of modern marketing strategy. This look back at an early eWOM paper, with reflection on changes that have occurred and a view to the future, is of value as validation of an often cited article that set the stage for much subsequent hospitality research.
The evolution of wine research
Authors: Bonn Mark A. , Cho Meehee , Um Hyemi 
Published: November 2017

PurposeWine as a research topic continues to address a plethora of diverse contexts. In consideration of this scope and abundance of wine literature, this study aims to provide guidance for future meaningful contributions to this existing body of wine knowledge through a comprehensive scholarly review.Design/methodology/approachA total of 22 wine business, hospitality and tourism journals were selected and used to identify 739 refereed articles addressing wine-related topics over a 26-year period from 1990 to 2015. This was segmented using five wine research time frames, which were then separately investigated using content analysis and keyword network analysis.FindingsResults support the importance for continued refinement of certain research areas to add understanding to wine research. In particular, the topics of marketing and tourism pertaining to wine research have fragmented into much more specialized sub-segments over this 26-year period.Research limitations/implicationsLimitations include generalizability of findings because of the study’s use of 22 journals, along with the selected 26-year period. Future research should examine other time periods using other publications in peripheral and in non-related areas to seek topics potentially and inadvertently overlooked by this process. Significant topics and trends regarding wine research were identified and classified according to time periods. Information has been provided for future directions and new research agendas.Originality/valueBased upon an examination of time periods segmented by half-decades, keyword network analysis was used to explore wine research trends. Using keyword network analytics, this method for identifying networks between key words produced findings that have brought the literature regarding wine research to a current status allowing academics to gain insights into potential direction for future research needs.
Achieving engagement among hospitality employees: a serial mediation model
Authors: Huertas-Valdivia Irene , Llorens-Montes F. Javier , Ruiz-Moreno Antonia 
Published: November 2017

PurposeThis paper aims to disclose some mechanisms whereby job engagement can be created in a hospitality context. A study was conducted to examine the relationships among high-performance work practices (HPWPs), empowering leadership behaviors, psychological empowerment and engagement.Design/methodology/approachA theoretical serial mediation model was developed to examine the proposed relationship. The hypotheses were tested using regression analysis with bootstrapping. In total, 340 hotel workers participated in this study.FindingsBoth empowering leadership and psychological empowerment were found to be independent mediators of the HPWPs–engagement relationship; in addition, empowering leadership and psychological empowerment mediated this relationship serially.Research limitations/implicationsResults suggest that hospitality organizations should implement HPWPs and encourage empowering leadership behavior in their managers to create a work context that fosters psychological empowerment. These strategies will, in turn, generate employee job engagement. A richer, deeper understanding of various antecedents of engagement is the main theoretical contribution of this work.Practical implicationsThis research stresses the importance of specific organizational conditions and managerial strategies in achieving psychological fulfillment of hospitality employees. In sum, the present study provides important insights for managers and human resource managers in the hospitality industry who seek to foster empowered, engaged employees.Originality/valueThe findings suggest that HPWPs are associated with employee engagement through a serial mediation model with two mediators. No research to date has used this nascent methodology to explore the association between HPWPs and engagement.
Developing a sustainable service innovation framework for the hospitality industry
Authors: Horng Jeou-Shyan , Liu Chih-Hsing Sam , Chou Sheng-Fang , Tsai Chang-Yen , Hu Da-Chian 
Published: November 2017

PurposeThis study aims to determine essential attributes of sustainable service innovation (SSI) in the Taiwan hospitality industry.Design/methodology/approachBy combining qualitative and quantitative methodologies while considering perspectives on sustainable management and service innovation, the present study extends the related literature on SSI and presents a new framework. The decision-making trail and evaluation laboratory (DEMATEL) analytical approaches are used to identify relations between dimensions and their causality attributes.FindingsThe findings of the DEMATEL result indicate that innovation diffusion has direct and indirect effects on dimensions of sustainable innovation and on organizational factors. Furthermore, sustainable innovation emerged as the most important attribute while the analytic network process analysis was used.Practical implicationsThe critical dimensions identified in this study may serve as guidelines that hospitality practitioners or hotel managers may use when engaging in SSI.Social implicationsSustainability management is ranked the most important criterion of sustainable practice, which indicates that considerations of sustainability are necessary when hospitality managers wish to carry out a sustainability project in an organization. Furthermore, organizational capabilities were ranked the most important criteria among all organizational factors. This finding implies that the first step involves establishing a shared vision.Originality/valueThe current study integrates and applies Rogers’ (2003) diffusion of innovations theory (DIT) to identify how to facilitate sustainability through service innovation. In so doing, this study can add to our knowledge in the hotel industry by using the DIT.
Tourism distribution channels in European island destinations
Authors: Tom Dieck M. Claudia , Fountoulaki Paraskevi , Jung Timothy Hyungsoo 
Published: November 2017

Purpose
Advances in information communication technologies (ICTs) have changed the tourism distribution channels model, as traditional players continue to disappear or change their business model, while new players and channels emerge because of technological developments. Therefore, this study aims to propose a tourism distribution channels model for European island destinations.

Design/methodology/approach
Using an exploratory approach, interviews with 34 tourism stakeholders were conducted at ITB Berlin and WTM London in March 2014 and March/November 2016, and analyzed using thematic analysis.

Findings
The findings revealed that a number of changes have taken place within the distribution channels market over the past six years. The disappearance of incoming travel agents has increased, while new forms of online communication and distribution have appeared. In particular, social media, online review sites and mobile channels play an increasingly important role for hoteliers.

Practical implications
ICTs change the online landscape for tourist distribution in island destinations, and practitioners should make use of new online channels and be aware of disappearing tourism players to remain competitive.

Originality/value
First, this paper provides indications for the increased disintermediation in regard to incoming travel agents within the Cretan hospitality and tourism industry. Second, it investigates the issue of tourism distribution channels using a broad range of key tourism and hospitality players to provide a tourism distribution channels model for future reference. Finally, this study offers implications for the development of distribution strategies for tourism businesses and hoteliers in Crete.
Performance implications of SA8000 certification
Authors: Orzes Guido , Jia Fu , Sartor Marco , Nassimbeni Guido 
Published: November 2017

PurposeThe purpose of this paper is to shed light on the relationship between the adoption of Social Accountability 8000 (SA8000) – which is considered the most important ethical certification standard – and firm performance, building on agency and contingency theories.Design/methodology/approachThe authors analyse secondary longitudinal balance sheet data of listed firms employing a rigorous event-study approach and compare SA8000-certified companies to different control groups based on three matching criteria, i.e., industry, size, and pre-certification performance. The authors then study the moderating effects of the cultural features, the country’s development level, and the labour intensity on the causal relationship through multiple regression methods.FindingsThe authors find that SA8000 certification positively affects labour productivity and sales performance but has no effect on profitability. Furthermore, the study supports that the relationship between SA8000 and profitability is moderated by two cultural features of the home country of the firms (i.e. power distance and uncertainty avoidance).Originality/valueThis is the first study, which empirically tests the effects of the ethical certification SA8000 on firm performance using a cross-country sample. In addition, the authors contribute to the wider debate on the effects of corporate social responsibility practices on firm performance.
Identification of guidelines for Hoshin Kanri initiatives
Authors: Giordani da Silveira William , Pinheiro de Lima Edson , Deschamps Fernando , Gouvea da Costa Sergio E. 
Published: November 2017

Purpose
The purpose of this paper is to propose a set of guidelines to be used for diagnosing and (re)designing organizational systems based on Hoshin Kanri – a management framework that is recognized for building the link between strategy and business execution.

Design/methodology/approach
A two-step approach was used in this research work. A systematic literature review (SLR) was used to find relevant references related to Hoshin Kanri that could serve as sources for recommendations. After completing the SLR, content analysis was used to define the recommendations and analyze them, deriving a set of guidelines.

Findings
A collection of recurring topics was identified through content analysis. These topics can be interpreted as central aspects for Hoshin Kanri application. Topics were eventually categorized and one guideline was developed for each one of the categories, which resulted in a total of 23 guidelines. Guidelines were grouped in two dimensions (context and process) and also according to their central aspect (organizational culture, capabilities, focus, alignment, integration and review).

Originality/value
Although Hoshin Kanri has been widely applied in Japan and also in large companies over the past 50 years, it is not as widely explored in research papers as other frameworks. Literature often focuses on Hoshin Kanri only as a process and not as an organization-wide holistic system. There are few empirical studies about its conceptual assumptions and practical implications and no systematization of the main aspects that ensure the effective application of Hoshin Kanri in a universal manner.