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Dr Peter Lugosi is a Professor at the Oxford School of Hospitality Management, Oxford Brookes University. His research interests include migration, experience management and critical hospitality studies.
Drawing on data gathered through semi-structured interviews, participant observation and document analysis at five-star hotels in UK and Germany, this paper examines the competing pressures driving waste generation and prevention at different stages in the food production and service cycle. Primary data indicated that senior managers recognised the potential savings that could be achieved by preventing food waste. Despite this, many wasteful practices were normalised within routine operations. This was partly attributed to the corporatised business model and brand strategy in which premium pricing and luxury experiential propositions potentially transformed food waste reduction strategies into sources of risk. Past research generally categorised food as being edible or inedible. In contrast, the terms usable/unusable are proposed and this paper discusses how corporatised practices and value propositions rendered usable foods unusable. It considers how this type of corporate system frames waste problems and thus solutions, leading to various consequences. The discussion also explores how those systems shaped the organisational culture and the agency of staff who engaged with the service cycle at and across multiple points. The findings of this paper are based on primary data collected from a small number of corporately governed luxury hotels. Consequently, the closing parts of this paper outline how the insights generated here could be applied to the study of alternative organisational arrangements and operational types.
Gaurav Chawla; Peter Lugosi; Rebecca Hawkins. Food Waste Drivers in Corporate Luxury Hotels: Competing Perceptions and Priorities across the Service Cycle. Tourism and Hospitality 2021, 2, 302 -318.
AMA StyleGaurav Chawla, Peter Lugosi, Rebecca Hawkins. Food Waste Drivers in Corporate Luxury Hotels: Competing Perceptions and Priorities across the Service Cycle. Tourism and Hospitality. 2021; 2 (3):302-318.
Chicago/Turabian StyleGaurav Chawla; Peter Lugosi; Rebecca Hawkins. 2021. "Food Waste Drivers in Corporate Luxury Hotels: Competing Perceptions and Priorities across the Service Cycle." Tourism and Hospitality 2, no. 3: 302-318.
Purpose For attendees with allergies, intolerances and coeliac disease, accessing safe, nutritious and good quality food and drink is a vital but challenging dimension of events. This study sought to capture and analyse the lived event experiences of individuals with a variety of food-related health, wellbeing and safety needs. Design/methodology/approach This study adopted an inductive approach, using semi-structured interviews to gather qualitative data from participants with various food allergies and intolerances or coeliac disease. Findings Attendees had low expectations regarding food choice, quality and value, which stemmed from past event experiences. Poor information about suitable food and drink, coupled with frontline staffs' perceived knowledge, responsiveness and care were frequently seen as sources of service failures. The data stress how exposure to potentially harmful foods and food avoidance influenced attendees' experiences. The findings also help to appreciate consumers' agency, identifying various coping strategies used by affected individuals to anticipate risks, engage in compensatory behaviours and mitigate the effects of unsuitable food and drink. Originality/value This study is unique in examining the event experiences of individuals with food allergies, intolerances and coeliac disease. It demonstrates how practices in the crucial domain of food and drink provision can affect the overall event experience, with potential consequences at, across and potentially beyond the venue and occasion. From a theoretical perspective, the study conceptualises intersections of risk, value-creation/destruction and experiential consumption. It shows the “episodic” and “perpetual” impacts of “risk loaded” consumption, while arguing that diverse value-creation/destruction practices mediate pathways leading to different experiential outcomes.
Lina Weber; Peter Lugosi. The event experiences of attendees with food allergies, intolerances and coeliac disease: risk loaded value-creation/destruction. International Journal of Event and Festival Management 2021, 12, 184 -202.
AMA StyleLina Weber, Peter Lugosi. The event experiences of attendees with food allergies, intolerances and coeliac disease: risk loaded value-creation/destruction. International Journal of Event and Festival Management. 2021; 12 (2):184-202.
Chicago/Turabian StyleLina Weber; Peter Lugosi. 2021. "The event experiences of attendees with food allergies, intolerances and coeliac disease: risk loaded value-creation/destruction." International Journal of Event and Festival Management 12, no. 2: 184-202.
Hospitality has often been conceived primarily as a supporting component of the tourism product. This commentary synthesises inter and multidisciplinary literature to examine alternative and more complex intersections of hospitality and tourism. It discusses four thematic areas of hospitality research: labour; the transformation of place (experiences); socio-material and socio-technological practice; and human encounters. It argues that applying hospitality as a sensitising concept in these domains of enquiry, and studying hospitality’s abstract and concrete dimensions, enhances our understanding of tourism as socio-economic phenomena and a global system, and helps to appreciate tourism’s implications for multiple stakeholders. Moreover, it proposes a range of questions for future research.
Peter Lugosi. Exploring the hospitality-tourism nexus: Directions and questions for past and future research. Tourist Studies 2021, 21, 24 -35.
AMA StylePeter Lugosi. Exploring the hospitality-tourism nexus: Directions and questions for past and future research. Tourist Studies. 2021; 21 (1):24-35.
Chicago/Turabian StylePeter Lugosi. 2021. "Exploring the hospitality-tourism nexus: Directions and questions for past and future research." Tourist Studies 21, no. 1: 24-35.
Peter Lugosi. The value creation cycle of peer review. Annals of Tourism Research 2020, 86, 103092 .
AMA StylePeter Lugosi. The value creation cycle of peer review. Annals of Tourism Research. 2020; 86 ():103092.
Chicago/Turabian StylePeter Lugosi. 2020. "The value creation cycle of peer review." Annals of Tourism Research 86, no. : 103092.
This paper assesses how interventions utilising material apparatus can drive food waste reduction in professional kitchens. Using non-participant observation and interviews, this study evaluated work-based experiments to cut waste in luxury hotels. The paper focuses on the impacts of one specific intervention: the introduction of small, transparent food waste bins, positioned at each food preparation station. The findings examine how the material properties of these apparatus, including size, calibration and transparency, coupled with their location, shaped chefs' food waste related practices. Moreover, the findings show how chefs' organisational and occupational norms interact with the influence exerted by utensils to create new meanings and assign value to food, waste and the craft skills used to reduce it.
Gaurav Chawla; Peter Lugosi; Rebecca Hawkins. Evaluating materiality in food waste reduction interventions. Annals of Tourism Research Empirical Insights 2020, 1, 100002 .
AMA StyleGaurav Chawla, Peter Lugosi, Rebecca Hawkins. Evaluating materiality in food waste reduction interventions. Annals of Tourism Research Empirical Insights. 2020; 1 (1):100002.
Chicago/Turabian StyleGaurav Chawla; Peter Lugosi; Rebecca Hawkins. 2020. "Evaluating materiality in food waste reduction interventions." Annals of Tourism Research Empirical Insights 1, no. 1: 100002.
Pubs have traditionally been important social and community spaces, hosting multiple consumer segments. Successful pubs have broadened their appeal, for example by expanding their food provision and targeting family segments. However, little is known about the features and practices that make pubs appealing to families. Drawing on a ‘composite’ data set, consisting of 40 qualitative interviews and 387 responses to a directed online discussion thread, this paper examines what contributes to making pubs family-friendly. Data show how parental consumption intersects with parenting work, highlighting how physical and symbolic design features, tailored services, social interactions, and socio-material practices of the food offerings can shape consumption experiences positively and negatively. The paper thus contributes to practical knowledge by identifying how pubs can create family-friendly experiences. It also contributes to theoretical knowledge by conceptualising how ‘framing’ processes or effects, shaped by personal, situational and socio-cultural ‘imperatives’, influence consumer perceptions, behaviours and experiences.
Peter Lugosi; Maria Golubovskaya; Richard N.S. Robinson; Sarah Quinton; Jade Konz. Creating family-friendly pub experiences: A composite data study. International Journal of Hospitality Management 2020, 91, 102690 .
AMA StylePeter Lugosi, Maria Golubovskaya, Richard N.S. Robinson, Sarah Quinton, Jade Konz. Creating family-friendly pub experiences: A composite data study. International Journal of Hospitality Management. 2020; 91 ():102690.
Chicago/Turabian StylePeter Lugosi; Maria Golubovskaya; Richard N.S. Robinson; Sarah Quinton; Jade Konz. 2020. "Creating family-friendly pub experiences: A composite data study." International Journal of Hospitality Management 91, no. : 102690.
Place, power, and tourism intersect as disparate actors attempt to create and extract different forms of value from shared spatial resources. In Pisac, Peru, various stakeholders pursue their interests through and in relation to the plaza. Participant observation and interviews show how traders, residents, tour guides and municipal agents make competing claims over place through their engagement with evolving tourism practices. Power is exercised through physical and symbolic visibility, tactical use of expertise and control of information, temporal and spatial orchestration of mobility, acts of micro-aggression leading to exclusion and invisibility, coupled with unfulfilled political promises and inaction regarding governance. These practices and strategies help to construct and extricate economic, social, and political value from intersections of tourism and place.
Rosa Codina; Peter Lugosi; David Bowen. Place, power, and tourism in value-creation: contesting the plaza in Pisac, Peru. Tourism Geographies 2020, 1 -23.
AMA StyleRosa Codina, Peter Lugosi, David Bowen. Place, power, and tourism in value-creation: contesting the plaza in Pisac, Peru. Tourism Geographies. 2020; ():1-23.
Chicago/Turabian StyleRosa Codina; Peter Lugosi; David Bowen. 2020. "Place, power, and tourism in value-creation: contesting the plaza in Pisac, Peru." Tourism Geographies , no. : 1-23.
Consumers performing the role of value-creators in experience co-creation introduces idiosyncrasies that challenge experiential consistency. Taking ‘pop-up’ dining events as its empirical focus, and drawing on semi-structured interviews with participants, this study examines how organisations and consumers interact to negotiate ambiguity, variability and consistency. The paper questions how organisers try to prescribe normative rules governing events. It considers how consumers invest in preparing for events, and engage in socialised performances to create unique experiences. The data are also used to show how peer surveillance shapes consumer expectations, behaviours and interpretations. Consequently, this study contributes to knowledge on the practical management of co-creation by conceptualising different pathways through which organisations and consumers attempt to orchestrate behaviours. Moreover, in theorising from the data, this paper distinguishes between direct and indirect modes of inducement used to achieve experiential outcomes, identifying how ‘value-signalling’ practices engage event stakeholders and shape their co-creation.
Peter Lugosi; Richard N.S. Robinson; Gabby Walters; Sarah Donaghy. Managing experience co-creation practices: Direct and indirect inducement in pop-up food tourism events. Tourism Management Perspectives 2020, 35, 100702 .
AMA StylePeter Lugosi, Richard N.S. Robinson, Gabby Walters, Sarah Donaghy. Managing experience co-creation practices: Direct and indirect inducement in pop-up food tourism events. Tourism Management Perspectives. 2020; 35 ():100702.
Chicago/Turabian StylePeter Lugosi; Richard N.S. Robinson; Gabby Walters; Sarah Donaghy. 2020. "Managing experience co-creation practices: Direct and indirect inducement in pop-up food tourism events." Tourism Management Perspectives 35, no. : 100702.
This study examines the impacts of frontline hotel employees’ emotional intelligence (EI) and cultural intelligence (CQ) on guests’ satisfaction, and uniquely captures guests’ perceptions of staff capabilities. The results of a survey conducted with Asian and non-Asian respondents suggest there is a strong positive relationship between employee EI and CQ. More significantly, non-Asian hotel guests perceived higher employee EI and CQ than Asian hotel guests. Finally, both employee EI and CQ had positive and significant impact on overall satisfaction, nevertheless, CQ had a much stronger prediction of overall satisfaction than EI. The paper examines the implications of these findings for human resource practices with particular reference to businesses targeting culturally diverse market segments. The conclusion also considers the potential for future studies to expand research based on consumer’s conceptions and perceptions of frontline staffs’ EI and CQ capabilities in alternative hospitality and service domains.
Rachel Lam; Catherine Cheung; Peter Lugosi. The Impacts of Cultural and Emotional Intelligence on Hotel Guest Satisfaction: Asian and Non-Asian Perceptions of Staff Capabilities. Journal of China Tourism Research 2020, 17, 455 -477.
AMA StyleRachel Lam, Catherine Cheung, Peter Lugosi. The Impacts of Cultural and Emotional Intelligence on Hotel Guest Satisfaction: Asian and Non-Asian Perceptions of Staff Capabilities. Journal of China Tourism Research. 2020; 17 (3):455-477.
Chicago/Turabian StyleRachel Lam; Catherine Cheung; Peter Lugosi. 2020. "The Impacts of Cultural and Emotional Intelligence on Hotel Guest Satisfaction: Asian and Non-Asian Perceptions of Staff Capabilities." Journal of China Tourism Research 17, no. 3: 455-477.
This article discusses the practicalities of developing interdisciplinary research, identifying associated risks, challenges and opportunities. It reflects on the role of common concepts and contexts for creating intellectual contact zones between disciplinary specialists and colleagues working in applied areas of hospitality and tourism. The article goes on to identify and evaluate different knowledge creation and publication strategies for interdisciplinary research, distinguishing between four types: provocative importation, conservative refinement, provocative exportation and radical pathmaking.
Peter Lugosi. Developing and publishing interdisciplinary research: Creating dialogue, taking risks. Hospitality & Society 2020, 10, 217 -230.
AMA StylePeter Lugosi. Developing and publishing interdisciplinary research: Creating dialogue, taking risks. Hospitality & Society. 2020; 10 (2):217-230.
Chicago/Turabian StylePeter Lugosi. 2020. "Developing and publishing interdisciplinary research: Creating dialogue, taking risks." Hospitality & Society 10, no. 2: 217-230.
Drawing on multi-disciplinary literature, this paper provides an integrative review of the concept of deviance, examining its relationship with and application to hospitality management. It synthesises conceptualisations of deviance in the social sciences and applications of the concept in organisational and consumer behaviour research. The paper distinguishes between four sources of deviance in hospitality management: staff, suppliers, customers and external actors, exploring different forms of deviance stemming from each. The subsequent discussion explores multiple antecedents and drivers of deviance, considering how these have been conceptualised in various disciplines at different levels of analysis: organisational; interpersonal, social and cultural; and personality and individual. The critical synthesis identifies diverse themes in the connections between deviance and hospitality management, and their implications for research and practice.
Peter Lugosi. Deviance, deviant behaviour and hospitality management: Sources, forms and drivers. Tourism Management 2019, 74, 81 -98.
AMA StylePeter Lugosi. Deviance, deviant behaviour and hospitality management: Sources, forms and drivers. Tourism Management. 2019; 74 ():81-98.
Chicago/Turabian StylePeter Lugosi. 2019. "Deviance, deviant behaviour and hospitality management: Sources, forms and drivers." Tourism Management 74, no. : 81-98.
This paper examines the entrepreneurial practices of migrants, including refugees, establishing and operating businesses providing food, hospitality, leisure, tourism and events-related services and experiences. Drawing on empirical data gathered in São Paulo, Brazil, the study conceptualises how migrants create cultural ‘goods’ (encompassing material objects, services and experiences), which have been subjected to valuation processes. The paper considers the practices through which migrants mobilise identities, histories, and culturally-specific knowledge as resources in constructing experiential propositions. Moreover, we distinguish between five sets of practices: objectification of self; aestheticisation of otherness; authentication of place-specific food experiences; constructing hospitality venues as cultural spaces; and vitrine-ing (creating platforms for showcasing migrant talent). We discuss the potential consequences of these practices for migrants, consumers, urban environments and their residents, and identify avenues for future research.
Peter Lugosi; Thiago Allis. Migrant entrepreneurship, value-creation practices and urban transformation in São Paulo, Brazil. Revista Brasileira de Pesquisa em Turismo 2019, 13, 141 -163.
AMA StylePeter Lugosi, Thiago Allis. Migrant entrepreneurship, value-creation practices and urban transformation in São Paulo, Brazil. Revista Brasileira de Pesquisa em Turismo. 2019; 13 (1):141-163.
Chicago/Turabian StylePeter Lugosi; Thiago Allis. 2019. "Migrant entrepreneurship, value-creation practices and urban transformation in São Paulo, Brazil." Revista Brasileira de Pesquisa em Turismo 13, no. 1: 141-163.
Based on a review of multidisciplinary literature, this paper explores the potential links between foodservice provision on university and college campuses and students’ wellbeing. The paper contends that on-campus foodservice provision contributes to positive student experiences, which can improve their overall wellbeing. It is argued that the majority of existing research on university foodservice has focused either on satisfaction with products, services or service environments, or on the nutritional intake of students consuming on-campus food, including factors shaping their eating habits and their health implications. Research considering interactions between student wellbeing, food and drink has focused primarily on eating whilst at university (i.e. enrolled on a programme of study) rather than eating in university (i.e. accessing food on campus). Given the relative absence of literature on this topic, the paper draws on insights from co-workplace design, service experience and hospitality management to identify areas for further research and constructive interventions.
Peter Lugosi. Campus foodservice experiences and student wellbeing: An integrative review for design and service interventions. International Journal of Hospitality Management 2018, 83, 229 -235.
AMA StylePeter Lugosi. Campus foodservice experiences and student wellbeing: An integrative review for design and service interventions. International Journal of Hospitality Management. 2018; 83 ():229-235.
Chicago/Turabian StylePeter Lugosi. 2018. "Campus foodservice experiences and student wellbeing: An integrative review for design and service interventions." International Journal of Hospitality Management 83, no. : 229-235.
This study examines how food and drink-related practices mediate tourists’ experiences in destinations. Adopting an interpretivist approach, and drawing on content analysis of travel blogs, the article contributes to knowledge by demonstrating how the production and consumption of food and drink are used to negotiate feelings, memories and encounters in places. More specifically, we distinguish between three areas of practice: first, how situational control is established and articulated through familiarity with foods, but may also be challenged by exposure to disruptive consumption activities. Second, how sociability is performed and experienced, including through practices of ‘Othering’ that emerge through food and drink-centred encounters. Finally, how tourists construct new notions of home through eating and drinking routines. We argue that focusing on these areas helps to understand the intersections of food and drink-related practice and tourists’ experiences in places.
Toya Bezzola; Peter Lugosi. Negotiating place through food and drink: Experiencing home and away. Tourist Studies 2018, 18, 486 -506.
AMA StyleToya Bezzola, Peter Lugosi. Negotiating place through food and drink: Experiencing home and away. Tourist Studies. 2018; 18 (4):486-506.
Chicago/Turabian StyleToya Bezzola; Peter Lugosi. 2018. "Negotiating place through food and drink: Experiencing home and away." Tourist Studies 18, no. 4: 486-506.
Purpose Adopting a socio-spatial approach, this study develops a consumer-centric conception of service experience customization. In contrast to existing service customization research, which has focused on company-centric approaches, the purpose of this paper is to examine the practices through which consumers use, abuse, subvert, transform, or complement organizational resources to construct their consumption experiences. Design/methodology/approach The empirical context for this study is a Meetup group: a consumer network organized around members’ shared interests and activities in theme parks. The research utilized participant observation of members’ face-to-face activities during two years and over 80 events, interviews with key informants, and content analysis of online interactions. Findings The findings outline how consumers interact across physical and virtual spaces utilizing technologies and material objects. The data are used to propose a new consumer-centric conceptualization of experience customization, distinguishing between three modes: collaborative co-production, cooperative co-creation, and subversive co-creation. Originality/value It is argued that the three modes of customization provide a way to understand how consumers mobilize and (re)deploy organizational resources to create experiences that may complement existing service propositions, but may also transform them in ways that challenge the service provider’s original goals and expectations. Furthermore, this study identifies the factors that shape which modes of customization are possible and how they are enacted. Specifically, the discussion examines how experiential complexity, governability, the compatibility of consumer and organizational practices, and the collective mobilization of resources may determine the scope and form of customization.
Edwin N. Torres; Peter Lugosi; Marissa Orlowski; Giulio Ronzoni. Consumer-led experience customization: a socio-spatial approach. Journal of Service Management 2018, 29, 206 -229.
AMA StyleEdwin N. Torres, Peter Lugosi, Marissa Orlowski, Giulio Ronzoni. Consumer-led experience customization: a socio-spatial approach. Journal of Service Management. 2018; 29 (2):206-229.
Chicago/Turabian StyleEdwin N. Torres; Peter Lugosi; Marissa Orlowski; Giulio Ronzoni. 2018. "Consumer-led experience customization: a socio-spatial approach." Journal of Service Management 29, no. 2: 206-229.
Peter Lugosi; Sarah Quinton. More-than-human netnography. Journal of Marketing Management 2018, 34, 287 -313.
AMA StylePeter Lugosi, Sarah Quinton. More-than-human netnography. Journal of Marketing Management. 2018; 34 (3-4):287-313.
Chicago/Turabian StylePeter Lugosi; Sarah Quinton. 2018. "More-than-human netnography." Journal of Marketing Management 34, no. 3-4: 287-313.
Michelle R. Holm; Peter Lugosi; Robertico R. Croes; Edwin N. Torres. Risk-tourism, risk-taking and subjective well-being: A review and synthesis. Tourism Management 2017, 63, 115 -122.
AMA StyleMichelle R. Holm, Peter Lugosi, Robertico R. Croes, Edwin N. Torres. Risk-tourism, risk-taking and subjective well-being: A review and synthesis. Tourism Management. 2017; 63 ():115-122.
Chicago/Turabian StyleMichelle R. Holm; Peter Lugosi; Robertico R. Croes; Edwin N. Torres. 2017. "Risk-tourism, risk-taking and subjective well-being: A review and synthesis." Tourism Management 63, no. : 115-122.
Purpose The purpose of this paper is to conceptualise and examine the processes through which abstract concepts, or abstractions, can be utilised in co-creating knowledge within “impact-focussed” organisational and business research, i.e. applied research that primarily seeks to promote change in practice rather than principally aiming to make theoretical contributions to academic debates. The paper uses the abstraction “hospitality” as an empirical example and discusses the techniques used to “operationalise” this concept, i.e. make it understandable for research participants enabling researchers to use it within data generation and the creation of practical insights in organisational enquiry. Design/methodology/approach The study employed two methods: first, participant-generated photos; and second, two interactive workshops with 38 practitioners where the abstract concept “hospitality” was used to generate practical organisational insights. Findings The paper distinguishes between four stages: the elaboration of abstraction, concretisation of abstraction, probing perspectives on abstraction and exploring experiences of abstraction. It is argued that utilising specific techniques within these four stages facilitates: recognisability: the extent to which organisational stakeholders understand the content and meanings of the abstraction; and relatability: the extent to which stakeholders appreciate how the abstract concepts are relevant to interpreting their own practices and experiences. Research limitations/implications This is an exploratory study, used to develop and refine elicitation techniques, rather than to draw definitive conclusions about the applicability of specific abstract concepts. Nevertheless, reflecting on the processes and techniques used in the utilisation of abstractions here can help to operationalise them in future impact-focussed research. Originality/value The paper conceptualises the processes through which abstract concepts can be made apprehendable for non-specialist, non-academic practitioners. In doing so, it discusses how various elicitation techniques support the utilisation of abstractions in generating insights that can support the development of constructive, context-specific practices in organisations and businesses.
Peter Lugosi. Using abstract concepts in impact-focussed organisational research. Qualitative Research in Organizations and Management: An International Journal 2017, 12, 18 -34.
AMA StylePeter Lugosi. Using abstract concepts in impact-focussed organisational research. Qualitative Research in Organizations and Management: An International Journal. 2017; 12 (1):18-34.
Chicago/Turabian StylePeter Lugosi. 2017. "Using abstract concepts in impact-focussed organisational research." Qualitative Research in Organizations and Management: An International Journal 12, no. 1: 18-34.
Drawing on qualitative data gathered from educators based in the United Kingdom, this paper examines their perceptions of significant challenges facing contemporary hospitality management education. These include: engaging contemporary students, particularly through new technologies; the growing presence of international students; institutional constraints, resource pressures and the distinctiveness of hospitality management education; ongoing tensions between hospitality's intellectual development and its practice focus; and new course designs, delivery models and partnerships. The study also explores their views on how those are likely to evolve in the future. The findings suggest that many of the key challenges are not unique to the hospitality management area, but they also highlight many pressing concerns specific to this sector. Importantly, the findings help to identify how individuals and institutions are responding to particular challenges in higher education.
Peter Lugosi; Stephanie Jameson. Challenges in hospitality management education: Perspectives from the United Kingdom. Journal of Hospitality and Tourism Management 2017, 31, 163 -172.
AMA StylePeter Lugosi, Stephanie Jameson. Challenges in hospitality management education: Perspectives from the United Kingdom. Journal of Hospitality and Tourism Management. 2017; 31 ():163-172.
Chicago/Turabian StylePeter Lugosi; Stephanie Jameson. 2017. "Challenges in hospitality management education: Perspectives from the United Kingdom." Journal of Hospitality and Tourism Management 31, no. : 163-172.
Recent studies of migrants provide us with an understanding of their social relations beyond work; however, workplace networking practices among migrants, particularly as they are mediated by their jobs and their working environment, has not been addressed as a substantive subject. Drawing on two studies of Poles, working in hospitality and food production, which utilized interviews, participant observation, netnography and a survey, this paper examines how occupational and organizational factors, including the nature of work and the characteristics of the workplace, impact upon migrants’ intra- and inter-group relations. Furthermore, the data are used to consider how migrants ‘work’ (ie, utilize and exploit) the dynamics of the work(place) to facilitate their networking. We distinguish between task, spatial and related temporal dimensions affecting their interactions, arguing that such a conceptual lens is necessary for understanding migrants’ networking strategies.
Peter Lugosi; Hania Janta; Barbara Wilczek. Work(ing) dynamics of migrant networking among Poles employed in hospitality and food production. The Sociological Review 2016, 1 .
AMA StylePeter Lugosi, Hania Janta, Barbara Wilczek. Work(ing) dynamics of migrant networking among Poles employed in hospitality and food production. The Sociological Review. 2016; ():1.
Chicago/Turabian StylePeter Lugosi; Hania Janta; Barbara Wilczek. 2016. "Work(ing) dynamics of migrant networking among Poles employed in hospitality and food production." The Sociological Review , no. : 1.