Purpose: Food experience is gaining importance in the increase of sustainable competitiveness of tourism businesses, hence the importance of food consumption measurement in the context of recent gastronomic trends. However, to the best of the authors’ knowledge, there is not any appropriate...

This study was conducted to examine hotel and holiday village general managers’ (GMs’) turnover and to identify root causes of GM turnover. GMs who were serving five‐star hotels and first‐class holiday villages operating mainly in coastal sides of Turkey (mostly the Aegean coast and the...

Identifies the basic competencies of research chefs. A modified, three‐round (pilot round plus two rounds) Delphi procedure was employed. The Research Chefs Association nominated 33 research chefs. Ten of these chefs contributed to the pilot round; 25 to the first round; and 22 to the second...

An in‐depth analysis of hospitality certification programmes was conducted. The study revealed important insights on certification demographics, development processes, certification paths, administration, benefits of certification, credibility and the future of certification programmes. It is...