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Human Resources in Hospitality: An Asset, Not a Cost?
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0002-6365-930X
Wittenborg University, Wittenborg, Netherlands.
2024 (English)In: Revealing Meals / [ed] Lotte Wellton; Lars Eriksson; Åsa Öström; Ute Walter; Jonatan Leer, Örebro: Örebro universitet , 2024, p. 212-223Chapter in book (Refereed)
Abstract [en]

In this chapter, the authors aim to conceptualise human resources within the hospitality sector to better understand how to address the significant challenges currently faced in this field. The hospitality industry, still grappling with the fallout from the Covid-19 pandemic, faces a challenging future marked by ongoing manpower shortages and rising costs. The traditional economic model, where firms tightly controlled all processes and resources, is no longer viable. The industry’s focus is now shifting toward human capital as a critical asset, requiring innovative strategies for effective utilisation. Additionally, by developing a clear understanding of human capital, it is possible to make a strategic shift from a cost-based perspective to an asset-based perspective. Here, theoretical frameworks such as there source-based view of the firm and human capital theory can be useful.

Place, publisher, year, edition, pages
Örebro: Örebro universitet , 2024. p. 212-223
Series
Måltidskunskap, ISSN 1652-2656 ; 11
Keywords [en]
hospitality, human capital, competitive advantage, resource-based view
National Category
Peace and Conflict Studies Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-117835ISBN: 9789189875043 (print)ISBN: 9789189875050 (electronic)OAI: oai:DiVA.org:oru-117835DiVA, id: diva2:1921679
Available from: 2024-12-17 Created: 2024-12-17 Last updated: 2025-02-20Bibliographically approved

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Carlbäck, Mats

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CiteExportLink to record
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Citation style
  • apa
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  • de-DE
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