Ethical Practices and Challenges in Hospitality and Tourism Establishments: Evidence from Oriental Mindoro, Philippines

Abstract

This case study examines the ethical practices and activities of three hospitality and tourism (H&T) establishments in Oriental Mindoro, Philippines: a coffee shop, a hotel, and a restaurant.  It emphasizes critical ethical aspects, including labor practices, environmental sustainability, and guests’ interactions.  Data were gathered via semi-structured interviews with frontliners across several establishments and evaluated thematically to yield a thorough picture of ethical participation within the industry. The findings indicate that the establishments exhibit commendable ethical procedures across multiple domains.  Regarding labor practices, they advocate for equitable remuneration, work-life balance, clear communication, and the careful use of social media for recruitment purposes.  Environmental sustainability is demonstrated by waste segregation, diminished plastic consumption, and advocacy for local sourcing.  In customer service, integrity, politeness, and attentiveness to guests’ input is regularly highlighted, demonstrating a dedication to excellence and reliability. Despite existing areas for improvement, especially in maintaining uniform ethical standards across divisions, these problems offer significant prospects for organizational advancement and policy formulation.  This case study underscores the increasing culture of ethical consciousness and social responsibility within the hospitality and tourism sector of Oriental Mindoro.  It offers critical insights for managers, educators, and entrepreneurs to enhance ethical performance by connecting organizational ideals with daily operations and sustainable business practices.