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Organizational Climate and Workplace Well-Being towards Employees’ Sustainable Behavior in the Hospitality Industry

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Tourism, Culture, and Heritage".

Deadline for manuscript submissions: closed (31 August 2022) | Viewed by 7636

Special Issue Editors

Prof. Dr. Hyo Sun Jung

E-Mail Website
Chief Guest Editor
Center for Converging Humanities, Kyung Hee University, Seoul 02447, Republic of Korea
Interests: hospitality; organizational culture; psychological well-being; employee behavior
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Hye Hyun Yoon

E-Mail Website
Guest Editor
Department of Culinary Arts and Foodservice Management, Kyung Hee University, Seoul 02447, Korea
Interests: employee behaviour; workplace climate; emotional labor; leadership; hospitality industry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

COVID-19 has caused an unprecedented crisis in all industries worldwide. Uncertainty in employment increased by the virus in hospitality industries poses an immediate threat to organizational performance and viability—an unprecedented situation requiring that the hospitality industry seek and explore a variety of solutions to overcome.

The purpose of this Special Issue is to examine the impact of the organizational climate and well-being-oriented values of the hospitality industry on employees’ sustainable behavior.

We welcome articles covering the organizational climate and values in the hospitality industry, including hotels and tourism. We encourage a variety of studies, including but not limited to surveys, case studies, experimental design papers, and big data analysis.

Topics of interest include but are not limited to the following:

  • Organizational climate;
  • Leadership;
  • Workplace well-being;
  • Workplace flexibility;
  • Employees’ sustainable behaviour;
  • Hospitality and tourism industry.

Prof. Dr. Hyo Sun Jung
Chief Guest Editor

Prof. Dr. Hye Hyun Yoon
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • organizational climate
  • workplace well-being
  • employees’ sustainable behaviour
  • hospitality industry

Published Papers (3 papers)

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Research

23 pages, 1435 KiB  
Article
A Study of Consumers’ Perceptions of Take-Out Food before and after the COVID-19 Outbreak: Applying Big Data Analysis
by Jina Jang, Eunjung Lee and Hyosun Jung
Sustainability 2022, 14(19), 11889; https://doi.org/10.3390/su141911889 - 21 Sep 2022
Cited by 1 | Viewed by 2089
Abstract
This study explored changes in consumers’ perceptions of take-out food before and after the onset of the COVID-19 pandemic using big data collected from social media. Using “take-out food” as a keyword, 18,544 search results were found in 2019, before the COVID-19 outbreak, [...] Read more.
This study explored changes in consumers’ perceptions of take-out food before and after the onset of the COVID-19 pandemic using big data collected from social media. Using “take-out food” as a keyword, 18,544 search results were found in 2019, before the COVID-19 outbreak, compared to 20,718 search results in 2021. These keywords were analyzed using text mining, semantic network analysis, CONCOR analysis, and sentiment analysis, respectively, to understand consumers’ perception of take-out food. Using text mining, in 2019, “dining-out” was the most frequent search term associated with take-out food, followed by packing, famous restaurant, family, delicious, menu, and available. In 2021, “dining-out” was again the most popular keyword, followed by packing, famous restaurant, delivery, family, delicious, available, and Corona. A semantic network analysis showed that, in 2019, four categories emerged: delicious, meat, satisfaction, and lunchbox. The same analysis showed that, in 2021, the categories were delicious, meat, good, and home meal. These findings suggest that, after COVID-19, take-out food began to be recognized as a daily meal that can replace home-cooked meals. According to the sentiment analysis, the number of positive keywords decreased by 4.03% after COVID-19, while the number of negative keywords increased at the same rate; regarding the increase in negative keywords, such as sadness, disgust, and fear, since the emergence of COVID-19, consumers’ anxiety about eating out due to the virus was observed. This study can be useful by providing core data and an analysis method necessary for food service companies’ business activities and decision making related to take-out amid consumers’ rapidly changing needs for the dining-out environment caused by COVID-19. Full article
(This article belongs to the Special Issue Organizational Climate and Workplace Well-Being towards Employees’ Sustainable Behavior in the Hospitality Industry)
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15 pages, 867 KiB  
Article
What Attributes of Meat Substitutes Matter Most to Consumers? The Role of Sustainability Education and the Meat Substitutes Perceptions
by Ha-Won Jang and Meehee Cho
Sustainability 2022, 14(9), 4866; https://doi.org/10.3390/su14094866 - 19 Apr 2022
Cited by 2 | Viewed by 2274
Abstract
Given the rising environmental, health, and food safety concerns, the advantages of meat substitutes are garnering increased attention. Applying the extended theory of planned behavior, this study explored what aspects of meat substitutes positively influence consumer purchase intention associated with attitude, subjective norms, [...] Read more.
Given the rising environmental, health, and food safety concerns, the advantages of meat substitutes are garnering increased attention. Applying the extended theory of planned behavior, this study explored what aspects of meat substitutes positively influence consumer purchase intention associated with attitude, subjective norms, and behavioral control. In addition, the level of consumers’ education in sustainability was analyzed for its potential moderating effect within the proposed model. A total of 319 responses obtained from Korean consumers were used. The analysis results revealed that the health attributes of meat substitutes improved consumer attitude, subjective norms, and behavioral control. The environmental attributes enhanced consumer attitude and behavioral control but had no significant effect on subjective norms. Further, subjective norms led to a positive attitude, and attitude and behavioral controls positively improved meat substitutes’ purchase intention. Our analysis revealed that sustainability education significantly enhanced the positive relationship between behavioral control and purchase intention. This study provides an integrative framework that allows for a systematic understanding of consumer responses regarding meat substitutes. Our model may be useful in exploring other influential attributes of meat substitutes that can lead to more positive consumer responses and ultimately enhance consumption. Full article
(This article belongs to the Special Issue Organizational Climate and Workplace Well-Being towards Employees’ Sustainable Behavior in the Hospitality Industry)
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13 pages, 560 KiB  
Article
The Effect of Social Undermining on Employees’ Emotional Exhaustion and Procrastination Behavior in Deluxe Hotels: Moderating Role of Positive Psychological Capital
by Hyo-Sun Jung and Hye-Hyun Yoon
Sustainability 2022, 14(2), 931; https://doi.org/10.3390/su14020931 - 14 Jan 2022
Cited by 7 | Viewed by 2717
Abstract
The purpose of this study was to determine if social undermining as perceived by frontline employees significantly affects their emotional exhaustion and procrastination behavior and to clarify the moderating role of positive psychological capital. A total of 310 deluxe hotel employees in South [...] Read more.
The purpose of this study was to determine if social undermining as perceived by frontline employees significantly affects their emotional exhaustion and procrastination behavior and to clarify the moderating role of positive psychological capital. A total of 310 deluxe hotel employees in South Korea participated in this study by completing a self-administered questionnaire. The study results showed that social undermining perceived by deluxe hotel employees positively influenced their emotional exhaustion. In addition, when emotional exhaustion became severe, employees’ procrastination behavior, which harmed their organizations, increased. Additionally, the findings suggest a mediating effect, thereby indicating that employees’ procrastination behaviors may increase when they experience emotional exhaustion resulting from social undermining. When employees perform their jobs with a positive attitude in a work situation, the negative influence of social undermining and emotional exhaustion may be partially offset. Limitations and future research directions are also discussed. Full article
(This article belongs to the Special Issue Organizational Climate and Workplace Well-Being towards Employees’ Sustainable Behavior in the Hospitality Industry)
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