Quality of work and sustainable hospitality human resources management

The hospitality industry has three persistent problems: the challenge of providing decent work, a toxic workplace and thirdly, the inability to retain good employees. These challenges not only affect women chefs and their multiple life roles and responsibilities, but all hospitality employees alike. This study aimed to develop and evaluate strategies to transform the future hospitality workplace. A constructivist grounded theory methodology was employed, collecting data from three sets: electronic diaries and in-depth interviews with women chefs, to formulate strategies. The Delphi Technique was used to determine the feasibility and desirability of 52 strategies. These strategies were sent to hospitality management experts. The findings highlighted that organisations need to be more employee-centric as good employees are a competitive advantage. Secondly, organisations need to actively engage in DEI and belonging. There is a call for consequences of employee misbehaviour and promoting self-care by acknowledging work-person-life balance.