Działania hoteli w czasie i po pandemii. Przegląd literatury

Grzegorz Gołembski

doi:10.5604/01.3001.0015.2587

Published : 2021-06-30

Vol. 34 No. 2 (2021)

Hotel operations during and after the pandemic – a literature review

Grzegorz Gołembski

DOI: https://doi.org/10.5604/01.3001.0015.2587

Abstract

The article aims to identify the consequences of the COVID-19 pandemic for the ho-tel sector, including losses resulting from hotel closures owing to lockdowns. Since lockdown-related losses have been incurred by hotels all over the world, the literature review focuses on methods of mitigating negative impacts of the pandemic on the hotel industry worldwide. The article highlights the role of innovation in the hotel industry, which largely depends on the inno-vative capabilities of its employees. The author focuses on actions aimed at reducing health risks to personnel and guests and on the importance of corporate social responsibility, i.e. practices and policies intended to have a positive influence on hotel employees, guests and the local com-munity. The literature review reveals that innovative abilities (the ability to create, expand and modify resources) are necessary for the survival of hotels after the pandemic. The main task of hotel managers is to create conditions in which employees can show their potential and take the risk of promoting interesting ideas.

Keywords:

pandemic, accommodation services, innovativeness, virtual reality, corporate social responsibility (CSR)

Details

References

Statistics

Authors

Download files

PDF (Język Polski)

Citation rules

Gołembski, G. (2021). Hotel operations during and after the pandemic – a literature review. Studia Periegetica, 34(2), 83–101. https://doi.org/10.5604/01.3001.0015.2587

Altmetric indicators

Cited by / Share

Licence

This work is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.

References

Aas, T. H., Breunig, K. J., Hydle, K. M. C. i Pedersen, P. E. (2015). Innovation management practices in production – intensive service firms. International Journal of Innovation Management, 19(5), 1-28. https://doi.org/10.1142/S1363919615500553

Aguiar-Quintana, T., Nguyen, H., Aranjo-Cabrera, Y. i Sanabria-Diaz, J. M. (2021). Do job insecurity, anxiety and depression caused by the COVID-19 pandemic influence hotel employees’ self-rated task performance? The moderating role of employee resilience. International Journal of Hospitality Management, 94, 1-10. https://doi.org/10.1016/j.ijhm.2021.102868

Alrawadieh, Z. i Alrawadieh, Z. (2018). Exploring entrepreneurship in the starting accommodation sector. Empirical evidence from a developing country. Tourism Management Perspectives, 28, 179-188. https://doi.org/10.1016/j.tmp.2018.09.001

Anderson, B. A. (2006). Crisis management in the Australian tourism industry. Preparedness personnel and postscript. Tourism Management, 27(6), 1290-1297. https://doi.org/10.1016/j.tourman.2005.06.007

Anderson, N., Potočnik, K. i Zhou, J. (2014). Innovation and creativity in organizations. A state-of-the- science review, prospective commentary and guiding framework. Journal of Management, 40(5), 1297-1333. https://doi.org/10.1177/0149206314527128

Bednarska, M., Gołembski, G., Markiewicz, E. i Olszewski M. (2007). Przedsiębiorstwo turystyczne – ujęcie statyczne i dynamiczne. PWE

Benford, S., Greenhalgh, C., Rodden, T. i Pycock, J. (2009). Collaborative virtual environments. Communications of the ACM, 44(7), 79-85. https://doi.org/10.1145/379300.379322

Bogicevic, V., Seo, S., Kandampully, J. A., Lin, S. Q. i Rudd N. A. (2019). Virtual reality presence as a preamble of tourism experience. The role of mental imagery. Tourism Management, 74, 55-64. https://doi.org/10.1016/j.tourman.2019.02.009

Bonfanti, A., Vigolo, V. i Yfantidou, G. (2021). The impact of the COVID-19 pandemic on customer experience design. The hotel managers perspective. International Journal of Hospitality Management, 94, 1-11. https://doi.org/10.1016/j.ijhm.2021.102871

Brakus, J. J., Schmitt, B. H. i Zarantonello, L. (2009). Brand experience. What is it? How is ot measured? Does it affect loyalty?. Journal of Marketing, 73, 52-68. https://doi.org/10.1509/jmkg.73.3.52

Brouder, P. (2020). Reset redux: Possible evolutionary pathways towards transformation of tourism in a COVID-19 world. Tourism Geographies, 22(3), 484-490. https://doi.org/10.1080/14616688.2020.1760928

Chen, W. J. (2011). Innovation of hotel services: Culture and personality. International Journal of Hospitality Management, 30(1), 462-494. https://doi.org/10.1016/j.ijhm.2010.07.006

Chi, P., Li, X., Du, H., Tam, C. C. i Zhao, J., Zhao, G. (2016). Does stigmatization wear down resilience? A longitudinal study among children affected by parental HIV. Personality and Individual Differences, 96, 159-163. https://doi.org/10.1016/j.paid.2016.03.001

Deneckere, R. i Peck, J. (2012). Dynamic competition with random demand and wostless search: A theory of price posting. Econometria, 80, 1185-1247. https://doi.org/10.3982/ECTA8806

Dziedzic, E., Kachniewska, M. i Skalska, T. (2016). Regionalny rachunek satelitarny turystyki. Vistula

Filimonau, V. i De Coteau D. (2020). Tourism resilience in the context of integrated destination and disaster management (DM). International Journal of Tourism Research, 22(2), 202-222. https://doi.org/10.1002/jtr.2329

Font, X. i Lynes J. (2018). Corporate social responsibility in tourism and hospitality. Journal of Sustainable Tourism, 26(7-9), 2027-1042. https://doi.org/10.1080/09669582.2018.1488856

Gołembski, G. (2016). Innowacyjność w turystyce – oryginalność czy kopiowanie. W: M. Bednarska, K. Kowalska, J. Majewska, A. Niezgoda, M. Olszewski, N. Piechota, P. Zmyślony (red.), Turystyka w ekonomii, ekonomia w turystyce (ss. 11-19). Wydawnictwo Uniwersytetu Ekonomicznego w Poznaniu

Gössling, S., Scott, D. i Hall, C. M. (2020). Pandemic tourism and global change: a rapid assessment of COVID-19. Journal of Sustainable Tourism, 29(1), 1-20. https://doi.org/10.1080/09669582.2020.1758708

Grissemann, W., Plank, A. i Brunner-Sperdin, A. (2013). Enhancing business performance of hotels. The role of innovation and customer orientation. International Journal of Hospitality Management, 33, 347-356. https://doi.org/10.1016/J.IJHM.2012.10.005

Gunday, G., Ulosoy, G., Kilic, K. i Alpkan, L. (2011). Effects of innovation types on form performance. International Journal of Production Economics, 133(2), 662-676. https://doi.org/10.1016/j.ijpe.2011.05.014

Gursoy, D., Chi, C. G. i Chi, O. H. (2020). COVID-19 study 2 reports: Restaurant and Hotel customers sentiment analysis. (Report No 2). Carson College of Business. Washington State University.

Hall, C. M., Scott, D. i Gössling, S. (2020). Pandemic transformation and tourism: Be careful what you with for. Tourism Geographies, 22(3), 577-598. https://doi.org/10.1080/14616688.2020.1759131

Han, H. i Hyun, S. (2018). Eliciting customer green decisions related to water saving at hotels: impact of customer characteristics. Journal of Sustainable Tourism, 26(3), 1437-1452. https://doi.org/10.1080/09669582.2018.1458857

Han, H., Lee, M. J. i Kim, W. (2018). Promoting towel reuse behavior in guests; a water conservation management and environmental policy in the hotel industry. Business Strategy Environment, 27(8), 1302-1312. https://doi.org/10.1002/bse.2179

Helfat, C. E., Finkelstein, S., Mitchell, W., Peteraf, M., Singh, H., Reace, D. i Winter S. G. (2007). Dynamic capabilities: Understanding strategic change in organization. Wiley – Blackwell Publ. Oxford.

Herédia-Colaço, V. i Rodrigues, H. (2020). Hosting in turbulent times. Hotelier’s perceptions and strategies to recover from COVID-19 pandemic. International Journal of Hospitality Management, 94, 1-12. https://doi.org/10.1016/j.ijhm.2020.102835

Hernández-Perlines, F., Ariza-Montes, A., Han, H. i Law, R. (2019). Innovative capacity, quality certification and performance in the hotel sector. International Journal of Hospitality Management, 82, 220-230

Hjalager, A. M. (2010). A review of innovation research in tourism. Tourism Management, 31(1), 1-12. https://doi.org/10.1016/j.tourman.2009.08.012

Hsieh, Y. J. i Wu, Y. J. (2018). Entrepreneurship through the platform strategy in the digital era. Insights and research opportunities. Computer in Human Behavior, 95, 315-323. https://doi.org/10.1016/j.chb.2018.03.033

Hurley, R. T. i Hult, G. T. M. (1998). Innovation. Market orientation and organizational learning: an integration and empirical examination. Journal of Marketing, 62(3), 42-54. https://doi.org/10.1177/002224299806200303

Hu, F., Teichert, T., Deng, Sh., Wu, Y. i Zhou, G. (2021). Dealing with pandemics: An investigation of the effects of COVID-19 on customers evaluation of hospitality services. Tourism Management, 85, 1-13. https://doi.org/10.1016/j.tourman.2021.104320

Hystad, P. W. i Keller, P. (2008). Towards a destination tourism disaster management framework: Long-term lessons from a forest fire disaster. Tourism Management, 29(1), 151-162. https://doi.org/10.1016/j.tourman.2007.02.017

Jiang, Y. i Ritche, B. W. (2017). Disaster collaboration in tourism: Motives, impediment and success factors. Journal of Hospitality and Tourism Management, 31, 70-82. https://doi.org/10.1016/j.jhtm.2016.09.004

Kalyanaram, G. i Winer, R. S. (1995). Empirical generalization from reference price research. Marketing Science, 14(3), 161-169. http://dx.doi.org/10.1287/mksc.14.3.G161

Kim, H., Rhou, Y., Topcuoglu, E. i Kim, Y. G. (2020). Why hotel employees care about CSR: using need satisfaction theory. International Journal of Hospitality Management, 87, 1-8. http://dx.doi.org/10.1016/j.ijhm.2020.102505

Lee, A. V., Vargo, J. i Seville, E. (2013). Developing a tool to measure and compare organization’s resilience. Natural Hazard Review, 14(1), 29-41. https://doi.org/10.1061/(ASCE)NH.1527-6996.0000075

Lin, R. J., Chen, R. H. i Huang, F. H. (2014). Green innovation in the automobile industry, Industrial Management & Data Systems, 114(6), 886-903

Lin, L. (2013). The impact of service innovation on the firm performance. The Service Industries Journal, 33(15-16), 1599-1632. https://doi.org/10.1080/02642069.2011.638712

Li, Y., Fu, H. i Huang, S. (2015). Does conspicuous decoration style influence customer’s intention to purchase? The moderating effect of CSR practices. International Journal of Hospitality Management, 51, 19-29. https://doi.org/10.1016/j.ijhm.2015.08.008

Martin-Rios, C. i Ciobanu, T. (2019). Hospitality innovation strategies: An analysis of success factors and challenges. Tourism Management, 70, 218-229. https://doi.org/10.1016/j.tourman.2018.08.018

Mishra, S., i Modi, S. B. (2016). Corporate social responsibility and shareholder wealth: The role of marketing capability. Journal of Marketing, 80(1), 26-46. https://doi.org/10.1509/jm.15.0013

Miles, J. (2008). Patterns of innovation in service industries. IBM System Journal, 47(1), 115-128. https://doi.org/10.1147/sj.471.0115

Nicola, M., Alsafi, Z., Sohrabi, C., Kerwan, A., Al-Jabir, A., Iosifidis, C., Agha, M. i Agha, R. (2020). The socio-economic implication of the coronavirus pandemic COVID-19. A review. International Journal of Surgery, 78, 185-193. https://doi.org/10.1016/j.ijsu.2020.04.018

Nicolau, J. L. i Santa-María M. J. (2013). The effect of innovation hotel market value. International Journal of Hospitality Management, 32, 71-79. https://doi.org/10.1016/j.ijhm.2012.04.005

Niitsu, K., Honfek, J. F., Barron, C. R., Stoltenberg, S. F., Kupzyk, K. A. i Rice, M. J. (2017). A concept analysis of resilience integrating genetics. Issues in Mental Health Nursing, 38(11), 896-906. https://doi.org/10.1080/01612840.2017.1350225

OECD, Eurostat (2005). Oslo Manual. Guidelines for Collecting and Interpreting Innovation Data, 3rd ed., OECD Publishing. https://ec.europa.eu/eurostat/documents/3859598/5889925/OSLO-EN.PDF/60a5a2f5-577a-4091-9e09-9fa9e741dcf1?version=1.0

O’Shea, D. i Buckley, F. (2007). Towards an integrative model of creativity innovation in organization: A psychological perspective. The Irish Journal of Psychology, 28(3/4), 101-128. https://doi.org/10.1080/03033910.2007.10446254

Porter, M. E. i Kramer, M. R. (2006). Strategy & society: the link between competitive advantage and corporate social responsibility. Harvard Business Review, 84, 78-92

Shin, H., Sharma, A., Nicolau, J. L. i Kang, J. (2021). The impact of hotel CSR for strategic philanthropy on booking behavior and hotel performance during COVID-19 pandemic. Tourism Management, 85(1), 1-10. https://doi.org/10.1016/j.tourman.2021.104322

Stevenson, H. Y. (1983). A perspective on entrepreneurship. Harvard Business School Working Paper, 9

Tajeddini, K. i Trueman, M. (2014). Perception of innovativeness among Iranian hotel managers. Journal of Hospitality and Tourism Technology, 5(1), 62-77. https://doi.org/10.1108/JHTT-12-2012-0036

Tasci, A. D. i Pizam, A. (2020). An expanded nomological network of experiencescape. International Journal Contemporary Hospitality Management, 32, 999-1040. https://doi.org/10.1108/IJCHM-12-2018-0988

UNWTO (2020). UNWTO briefing note – tourism and COVID-19. Issue 2. Madrid. https://doi.org/10.18111/9789284421916.

Valencia, N. J. C., Valle, R. S. i Jiménez, D. J. (2010). Organizational culture as determinant of product innovation. European Journal of Innovation Management, 13(4), 466-480. https://doi.org/10.1108/14601061011086294

Wang, C. L. i Ahmed, P. K. (2007). Dynamic capabilities, a review and research agenda. International Journal of Management Review, 9(1), 31-51. https://doi.org/10.1111/j.1468-2370.2007.00201.x

WHO (2020). Pobrano 12 maja 2020 z: https://www.who.int/publications

Wu, Y. C. (2011). Job stress and job performance among employees in the Taiwanese finance sector: the role of emotional intelligence. Social Behavior and Personality, 39(1), 21-31. https://doi.org/10.2224/sbp.2011.39.1.21

Yeh, C. H., Wang, Y. S., Li, H. T. i Lin, S. Y. (2017). The effect of information presentation modes of tourists responses in Internet marketing. The moderating role of emotions. Journal of Travel and Tourism Marketing, 34, 1018-1032. https://doi.org/10.1080/10548408.2016.1276509

Zervas, G., Proserpio, D. i Byers, J. W. (2017). The rise of the sharing economy: Estimating the impact of Airbnb on the hotel industry. Journal of Marketing Research, 54, 687-705. https://doi.org/10.1509/jmr.15.0204

Zhang, J., Xie, Ch. i Morrison, A. M. (2021). The effect of corporate social responsibility on hotel employee safety behavior during COVID-19: The moderation of belief restoration and negative emotions. Journal of Hospitality and Tourism Management, 46, 233-243

Zopiatis, A. i Theocharous, A. L. (2018). Praxis: The determining element of innovation behavior in the hospitality industry. Journal of Hospitality and Tourism Management, 35, 9-16. https://doi.org/10.1016/j.jhtm.2017.12.004