Professional identity, passion and career change during the pandemic: comparing nascent and experienced hospitality professionals

Purpose Given that the recovery of the hospitality industry is hampered by worker shortages resulting from the loss of talents during the ongoing pandemic, the purpose of this study is to examine how professional identity affects hospitality employees' psychological responses to the COVID-19 crisis and their intentions to leave the industry. Design/methodology/approach This study sample consisted of 1,188 US hospitality employees. The cross-sectional data were analyzed using partial least square structural equation modeling, analysis of variance and multigroup analysis. Findings A double-barreled effect of professional identity on career change intention was identified. Hospitality employees possessing a stronger professional identity were found to be more passionate and satisfied with their careers and less likely to switch to other industries. However, these individuals also feel more distressed by the pandemic crisis, which is associated with a heightened level of career change intentions. Research limitations/implications The findings of this study confirm the importance of identity building as a means of sustaining the hospitality workforce. As nascent professionals possess a weaker identity and stronger intention to leave the industry, immediate attention should be paid to these individuals. Originality/value This study expands the knowledge surrounding the influences of hospitality professional identity as it exerts a double-barreled effect on career change intention. Further insights regarding how hospitality employees at various career stages respond differently to the COVID-19 crisis are uncovered by examining the moderating effects of industry experience.

The fear of being infected and fired: Examining the dual job stressors of hospitality employees during COVID-19.

As the COVID-19 pandemic has posed grave threats to the financial and physical health of hospitality employees, this research unveils details of the dilemma experienced by hospitality employees during the pandemic, namely, their fear of becoming infected and fired. The research data were derived from a sample of 622 hospitality employees in the U.S. and analyzed using PLS-SEM as a new model of COVID-19 stressors are proposed and tested. The findings show that hospitality employees perceive the pandemic as a traumatic event that elevates their perceived job insecurity and infectious risk. It was also found that both job insecurity and infectious risk lead to increased job stress and turnover intentions, while job insecurity alone is a stronger predictor of turnover intentions. This study is among the first to examine the antecedents and consequences of the dual stressors encountered by public-facing occupations, including hospitality, during the pandemic.

Cash, credit card, or mobile? Examining customer payment preferences at chain restaurants in Taiwan

During the COVID-19 pandemic, restaurant customers tended to avoid cash payment to prevent interpersonal contact, resulting in an increased global trend of mobile pay. Following this trend, this study aims to examine why consumers vary in their payment preferences at chain restaurants (mobile vs. traditional payments) as well as how their preferences influence their perceptions and intentions to use mobile payments. Research findings were derived from two online panel surveys with a total of 1,200 Taiwanese mobile phone users. Regression analyses and analysis of variance were used to examine the antecedents and consequences of the preferred payment methods at chain restaurants. The results showed that customers who preferred traditional payment methods (cash or credit card) perceived mobile payment as not very useful, somewhat risky, and not popular within their social groups. On the contrary, more innovative and venturous customers perceived mobile payment as very convenient, low risk, and fun to use. This research provides valuable information for chain restaurant owners to develop strategies to increase the use of their mobile apps based on customers’ preferred payment methods. [ABSTRACT FROM AUTHOR] Copyright of Journal of Foodservice Business Research is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Psychological tolls of COVID-19 on industry employees.

•Lack of social support and panic about the pandemic result in impaired well-being.•Unemployed and furloughed employees are more negatively impacted by the crisis.•Women and younger employees experience more psychological distress.