Worker shortage? Lack of decent work? What’s really vexing Canadian restaurants
Lang hospitality professor Bruce McAdams and MSc candidate Rebecca Gordon discuss the challenges facing the Canadian hospitality and foodservice industry.
News related to Hospitality and tourism research
3 ways restaurant staff and customers can communicate to prevent food allergy reactions
Lang PhD Management student Malika Khakhar explains in a new Conversation Canada commentary why she and colleagues analyzed how food allergy information gets miscommunicated at restaurants.
Would a four-day work week help solve Canada's hospitality labour shortage?
Research article by Lang HFTM faculty reveals how young professionals view the work-life balance in the foodservice industry and their desire for a four-day work week.
Restaurant sustainability initiatives lose ground during COVID-19
Experts from Lang's School of Hospitality, Food and Tourism Management discuss how COVID-19 has impacted the hospitality industry's sustainability initiatives.
Across Canada, restaurant sustainability initiatives are taking one step forward and two steps back as full-service restaurants struggle to weather the most daunting winter season in recent memory.
Canadians are less willing to fly during COVID-19 than Americans
The International Air Transport Association, known as the IATA — the body representing the air transport industry — expects global air passenger traffic to fall 55 per cent in 2020 compared to 2019, and global passenger traffic not to return to pre-pandemic levels until 2024.
