http://journals.iupui.edu/index.php/ETR/issue/feed Events and Tourism Review 2019-12-09T11:06:49-05:00 Godwin-Charles Ogbeide eti@iupui.edu Open Journal Systems <p><em>Events and Tourism Reivew</em> (ETR) is a universal journal for events, tourism and hospitality research and reviews. It intends to provide a global platform for innovative and applied studies that make a significant contribution to the practice and development of events and tourism products and services. <em>ETR</em> publishes and promotes up-to-date quality research and review papers. It also serves as a unique forum for the publication of noteworthy case studies for professional and academic use in local, national and global communities.</p> http://journals.iupui.edu/index.php/ETR/article/view/23228 Hospitality Intelligence: Evolution, Definition and Dimensions 2019-12-09T11:06:46-05:00 Godwin-Charles Ogbeide gogbeide@iu.edu <p>This article reviews ‘hospitality intelligence’ as the ability to create a foundation upon which a delightful and engaging service experience can be readily delivered. The evolution of service quality leading to hospitality intelligence was identified chronologically via literature reviews. Five conceptual models of service quality that formed the basis of the key dimensions of hospitality intelligence were provided as a framework for inciting theoretical advancement and further research. The dimensions and implications of hospitality intelligence, based on the syntheses of the hospitality related psychology literature, were described for advancing the concept of hospitality intelligence and further research.</p> 2019-06-03T00:00:00-04:00 ##submission.copyrightStatement## http://journals.iupui.edu/index.php/ETR/article/view/22958 The duality of a pastry chef's creative process 2019-12-09T11:06:47-05:00 Kai-Sean Lee lksean93@gmail.com Denise Blum d.blum@okstate.edu Li Miao lm@oksate.edu Stacy R Tomas stacy.tomas@okstate.edu <p>This study focuses on elite Malaysian pastry chefs who have participated in the World Pastry Cup. It poses the question, “How do World Pastry Cup chefs experience the creative process?” Specifically, this study explored the rhetoric (identity formation) of pastry chefs during the creative process. Findings show that pastry chefs bounce between two distinct rhetorics during the creative process, ‘the scientist’ and ‘the artist.’ This identity interchange is presented as a ‘duality,’ as one’s way of being revolves around detailed experimentations and rationalism (the scientist), whilst the other around poetry and artistic intent (the artist).</p> 2019-06-03T00:00:00-04:00 ##submission.copyrightStatement## http://journals.iupui.edu/index.php/ETR/article/view/22900 Minority entrepreneurship 2019-12-09T11:06:49-05:00 Gilpatrick D Hornsby hornsbgd@jmu.edu <p>The body of literature around minority entrepreneurship has been well established over the past few decades. Research however in the context of the hospitality industry on this topic has been lacking. Therefore a goal of this study was to examine the minority entrepreneur experience in the hospitality industry in order to fill this gap in the literature. Specifically, the purpose of the study was to examine black entrepreneurs. Participants discussed their personal definition of entrepreneurship, the challenges they faced while growing the business, and how they believe race impacted their success as a business owner. Responses were analyzed and future directions identified.</p> 2019-06-03T00:00:00-04:00 ##submission.copyrightStatement## http://journals.iupui.edu/index.php/ETR/article/view/22935 Sustainable practices in the bed and breakfast industry 2019-12-09T11:06:48-05:00 Nichole Hugo nhugo@eiu.edu Daniel Plunkett dplunkett@uwlax.edu <p>The trend of moving towards more environmentally friendly and community based operations, for reasons such as to showcase corporate social responsibility and for improved public image, has been found within hotel industry. However, research within the B &amp;B industry on this subject is lacking, making it unclear if this sector of the lodging industry is aware of implementing such practices. This study utilized an online questionnaire to participants of a Midwest B&amp;B conference in order to better understand what sustainable practices their establishments have implemented and the barriers that are keeping from implementing in the future.</p> 2019-06-03T00:00:00-04:00 ##submission.copyrightStatement##