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    • Blinded by science? Reasons for thinking twice

      Poulston, JM (Council for Hospitality Management Education (CHME), 2014)
      Critical thinking is a key skill promised by many undergraduate programmes, yet few offer specific courses in thinking, nor do university lecturers necessarily think critically or know how to teach critical thinking. This ...
    • Ethics in commercial hospitality

      Poulston, JM (University of Queensland, 2004)
      Anecdotally, hospitality has a reputation for poor ethical standards, and it is anticipated that this research will provide a basis for that reputation. Several themes are being explored, such as the causes of poor ethical ...
    • Organic food and green values: an educated choice

      Poulston, JM (Council for Australasian University Tourism and Hospitality Education (CAUTHE), 2014)
      Interest in organic food is developing slowly in New Zealand, gradually attracting attention from the general public. With just 1.16% of agricultural land in organic production, it is misleading for New Zealand to market ...
    • Strategy communication in family owned restaurants: an informal business

      Poulston, JM; Rosalin, G; Goodsir, W (Council for Australasian University Tourism and Hospitality Education (CAUTHE), 2013)
      Many New Zealand restaurants are family-owned, operating along more informal lines than larger commercially operated businesses. This particular characteristic, and the volatile nature of the restaurant industry, can limit ...
    • Subjectivity and ageism

      Poulston, JM; Jenkins, A (University of Wales Institute, Cardiff, 2011)
      Aesthetic labour is a common feature of hospitality work (Nickson et al., 2003), and working hours are often long and unsociable, and potentially incompatible with family or community responsibilities. Logic therefore ...
    • The new age experience in Sedona, Arizona

      Poulston, JM; Pernecky, T (Queen Margaret University, 2013)
      This working paper examines the potential to customize a New Age destination, using data collected from hospitality and tourist operators at Sedona, Arizona, United States of America (USA). Data show that customization is ...
    • The working lives of older hotel workers: is there evidence of psychological disengagement in the work-to-retirement transition zone?

      Jenkins, A; Poulston, JM; Davies, E (Council for Hospitality Management Education (CHME), 2014)
      It is well known that the hospitality industry faces recruitment problems, with high levels of labour turnover (Poulston, 2008). Given population ageing, it is important that the industry recruits and retains older workers. ...