Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/22753
DC FieldValueLanguage
dc.contributor.authorStergiou, Dimitrios P.-
dc.contributor.authorFarmaki, Anna-
dc.date.accessioned2021-06-22T10:11:50Z-
dc.date.available2021-06-22T10:11:50Z-
dc.date.issued2021-02-01-
dc.identifier.citationInternational Journal of Hospitality Management, 2021, vol. 93, articl. no. 102770en_US
dc.identifier.issn02784319-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/22753-
dc.description.abstractThis research note reports the results of a qualitative study exploring front-line hotel employees’ views about working during the COVID-19 pandemic in order to identify factors that may influence their ability and willingness to report to work. Findings from online focus-groups reveal that front-line hotel employees generally felt a sense of duty to work during the pandemic. However, there were also a number of perceived barriers to working that impacted on this sense of duty. These emerged as barriers to ability and barriers to willingness, but the distinction is not clear-cut. Instead, most barriers seem to form a continuum ranging from negotiable barriers to insuperable barriers. Following this coneptualisation, the key to reducing absenteeism during the pandemic is likely to take remedial action so that barriers to willingness do not become perceived as barriers to ability to work. Practical implications towards this direction are offered.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Hospitality Managementen_US
dc.rights© Elsevieren_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectCOVID-19en_US
dc.subjectPandemicen_US
dc.subjectCrisisen_US
dc.subjectHotel employeesen_US
dc.subjectAbsenteeismen_US
dc.subjectWillingness to worken_US
dc.titleAbility and willingness to work during COVID-19 pandemic:Perspectives of front-line hotel employeesen_US
dc.typeArticleen_US
dc.collaborationHellenic Open Universityen_US
dc.collaborationCyprus University of Technologyen_US
dc.subject.categoryEconomics and Businessen_US
dc.journalsSubscriptionen_US
dc.countryGreeceen_US
dc.countryCyprusen_US
dc.subject.fieldSocial Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1016/j.ijhm.2020.102770en_US
dc.identifier.scopus2-s2.0-85096882067-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85096882067-
dc.relation.volume93en_US
cut.common.academicyear2020-2021en_US
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.openairetypearticle-
crisitem.journal.journalissn0278-4319-
crisitem.journal.publisherElsevier-
crisitem.author.deptDepartment of Hospitality and Tourism Management-
crisitem.author.facultyFaculty of Tourism Management, Hospitality and Entrepreneurship-
crisitem.author.orcid0000-0002-9996-5632-
crisitem.author.parentorgFaculty of Tourism Management, Hospitality and Entrepreneurship-
Appears in Collections:Άρθρα/Articles
CORE Recommender
Show simple item record

SCOPUSTM   
Citations

46
checked on Mar 14, 2024

WEB OF SCIENCETM
Citations

35
Last Week
0
Last month
2
checked on Oct 29, 2023

Page view(s) 50

377
Last Week
0
Last month
6
checked on Dec 22, 2024

Google ScholarTM

Check

Altmetric


This item is licensed under a Creative Commons License Creative Commons