Kara Wolfe

Emotional Intelligence, Job Satisfaction, and Job Tenure among Hotel Managers

This study investigates the association between emotional intelligence and job satisfaction as well as between emotional intelligence and job tenure (company and hotel industry). Data were collected from supervisory and managerial employees of one hotel company located in the Midwest of the United States. Results show that several emotional intelligence components (Intrapersonal, General Mood, and Stress Management) are predictors of some job satisfaction categories (Nature of Work, Communication, Contingent Rewards, and Coworkers), and that the Interpersonal component of emotional intelligence is a predictor of longevity in the hotel industry but not longevity with the company. Based on study results, implications are provided for practitioners.

Using Hotel Supervisors’ Emotional Intelligence as a Benchmark for Hospitality Students

Soft skills, or interpersonal skills, are the hallmark skills of those who serve in the hospitality industry. Although it can be difficult to quantify such skills, one construct that can be measured and is inclusive of such skills is that of emotional intelligence (EI). EI is the ability to perceive and understand emotions of individuals and utilize this information to guide one’s actions. This study set out to determine the EI levels of hospitality students and to benchmark their scores against those of hotel supervisors. Data were collected from more than 500 individuals using the Bar-On Emotional Quotient Inventory. Comparisons were made between and among entry-level and capstone students, hospitality management (HM) and non-HM majors, as well as the industry professionals. Results indicated that the HM students were similar to the supervisors in terms of interpersonal skills, but they scored lower in problem-solving abilities. HM majors scored higher on the empathy scale than non-HM majors. Some implications and curriculum recommendations are provided.

Examining Social Networking Sites as a Survey Distribution Channel for Hospitality and Tourism Research

As businesses use social networking sites (SNS) to connect with consumers, SNS can be viewed as another way to collect users’ information. Since many consumers spend significant amounts of time connecting with others on SNS, it would be a suitable channel to gather information from the captured audience. This study compares survey responses from the traditional paper-and-pencil survey and online survey collected through an SNS recruitment method. The test results showed that there are no statistically significant differences in model fits from the two data collection methods. Thus, this study concludes that SNS holds great potential to serve as a survey distribution channel for collecting meaningful data. More in-depth empirical studies are needed to validate the method before using it for a wider range of research.

A Longitudinal Study of Hospitality Students’ Emotional Intelligence: comparing High and Low Scores

ABSTRACT Emotional intelligence (EI) is the ability to perceive and regulate or use emotions to improve performance. Managers with higher EI are more successful (Langhorn, 2004); therefore, hospitality educators should want to assist students in improving their EI skills. This longitudinal study looks at whether hospitality management students can increase their EI. The research consisted of collecting several years of pretest EI data from hospitality management students in an introductory class, then incorporating EI lessons into the course and administering a posttest. Finally, EI scores were again collected in a capstone course, and the students’ EI scores were matched to their earlier scores to track changes. The results show that students with low EI scores in the introductory course significantly improved their EI scores, but those with high EI did not. Recommendations are made for how to incorporate EI into the curriculum.

An fMRI Study of the Effects of Food Familiarity and Labeling on Brain Activation

ABSTRACT Consumers’ food preferences and choices with a wider range of options have become more complex and are influenced by various factors. The evolution of neuroimaging in consumer sciences enables scholars to conduct more scientific-based research in investigating people’s food choices. The purpose of this pilot study was to investigate whether or not there were differences in brain activity for familiar and unfamiliar foods which could lead to a better understanding of consumers’ reaction to food. This study used functional magnetic resonance imaging (fMRI) to examine brain activity among nine healthy male participants while viewing pictures of food. All rounds of food pictures had activation in the cingulate gyrus and occipital areas of the brain; however, there were some significant differences in activation by the types of foods viewed. The unfamiliar foods showed significant activation in the parietal lobe areas and the insula, while the unfamiliar foods with labels had more activation in the prefrontal areas of the brain. The implications from the results are that brain activation while viewing food images is related to reward and inhibition.