
Mark Ashton
About
Biography
Mark graduated from the University of Surrey with a First Class BSc (Hons) in Hotel and Catering Management in 2001 where he also received Associateship of the University for distinction in his professional training year.
Following University, Mark enjoyed a career in four and five red star hotels becoming Food and Beverage Manager at the Five Red Star Athenaeum Hotel and Apartments on Piccadilly in London. Mark moved to Tylney Hall, a luxury Country House hotel in Hampshire, where we had spent his professional training year as Deputy General Manager, and became General Manager three years later. Mark's most recent General Managers role was at the design-led, Aviator - a hotel by Tag, in Farnborough, where he and his team secured red star status for the hotel in less than twelve months and won a string of other awards.
Mark returned to Surrey University as an Associate Teaching Fellow in 2016 whilst also undertaking consultancy roles, and was appointed to be a permanent member of staff in September 2018 as a Teaching Fellow in Hospitality Operations Management. Mark was promoted to Senior Teaching Fellow in 2020 and is now Director of Learning and Teaching for the school. Mark was recognised as the Teacher of the Year for the Univerity of Surrey at the Vice-Chancellors Awards for Excellence in 2022 having been recognised at School and Faculty Level for the same award. He is a Fellow of the Institute of Hospitality, a Senior Fellow of the Higher Education Authority and has recently completed a research degree in Service Process Design.
Areas of specialism
University roles and responsibilities
- Director of Teaching and Learning
- Masters Business Plan Dissertation Lead
- Editor - SHTM Weekly Industry Digest
- Faculty Representative - University Student Success Committee
- Associate Dean (Education) - FASS - Interim
My qualifications
Previous roles
Affiliations and memberships
Business, industry and community links
ResearchResearch interests
My research interests align with my teaching and professional experience:
- Hospitality Operations
- Service Design/Management
- AI in Service Design
- Restaurant Innovation
- People in the Hospitality Industry
- Hospitality Management Education
Research projects
Rationale
- This module provides final year students with the opportunity to look in depth at the development of the restaurant industry drawing on current and historical operations and track their development from single unit to international chain. From a programme perspective it provides an opportunity to specialise in the consideration and appreciation of the complexity of food and beverage operations
- We are working to solidify further a sustainable learning community for the module that includes staff, students, industry professionals and analysts - it is this collaborative approach, and its impact on student learning/engagement/results that we want to understand better and evaluate through this funding
- The second rationale is to continue to up-date and improve the learning resources used to support the module (current main text is from 1992)
Objectives
- To obtain more detailed feedback/evaluation of the module from students and industry partners through focus groups with the objective of continuous improvement (2 student’s focus groups with 10 in each and 1 industry partners focus group of up to 10)
- Continue to solidify the learning community across all stakeholders – we plan to run an industry partners focus group to understand their experience of the module, how the more open approach of encouraging attendance at multiple sessions worked and how they feel they can help support an even more engaged learning community
- Develop more up-to-date online learning resources (Case Studies and a student friendly Summary of the Key Theory used: Service Firm Lifecycle, SFLC) to better apply the SFLC to contemporary business cases and update the base theory
Student Evaluation of the MSc Dissertation ModuleThis project aims to bring the student voice to the evaluation of the MSc Dissertation module as the School of Hospitality and Tourism Management go through the Curriculum Design Review and explore how we can improve the student experience and academic performance through the enhancement of the module and programme design. The project will run two online questionnaires, one for the February cohort and another for the September cohort, to obtain detailed student feedback and evaluation of the Dissertation module and their journey from the Research Methods module, which is a pre-requisite module. The findings of the project aim to provide evidence to help redesign the module and programme structure, embedding the five pillars of the Curriculum Framework.
Indicators of esteem
I was recognised as the Early Career Teacher of the Year for the School of Hospitality and Tourism Management in 2020
With two colleagues, I led a module where we were recognised for the School of Hospitality and Tourism Management Collaborative Teaching Award in 2021
I was recognised as the Teacher of the Year for the Univerity of Surrey at the Vice-Chancellors Awards for Excellence in 2022 having been recognised at School and Faculty Level for the same award
Emerald Literati Awards - Outstanding Paper - How will service robots redefine leadership in hotel management? A Delphi approach - International Journal of Contemporary Hospitality Management
Research interests
My research interests align with my teaching and professional experience:
- Hospitality Operations
- Service Design/Management
- AI in Service Design
- Restaurant Innovation
- People in the Hospitality Industry
- Hospitality Management Education
Research projects
Rationale
- This module provides final year students with the opportunity to look in depth at the development of the restaurant industry drawing on current and historical operations and track their development from single unit to international chain. From a programme perspective it provides an opportunity to specialise in the consideration and appreciation of the complexity of food and beverage operations
- We are working to solidify further a sustainable learning community for the module that includes staff, students, industry professionals and analysts - it is this collaborative approach, and its impact on student learning/engagement/results that we want to understand better and evaluate through this funding
- The second rationale is to continue to up-date and improve the learning resources used to support the module (current main text is from 1992)
Objectives
- To obtain more detailed feedback/evaluation of the module from students and industry partners through focus groups with the objective of continuous improvement (2 student’s focus groups with 10 in each and 1 industry partners focus group of up to 10)
- Continue to solidify the learning community across all stakeholders – we plan to run an industry partners focus group to understand their experience of the module, how the more open approach of encouraging attendance at multiple sessions worked and how they feel they can help support an even more engaged learning community
- Develop more up-to-date online learning resources (Case Studies and a student friendly Summary of the Key Theory used: Service Firm Lifecycle, SFLC) to better apply the SFLC to contemporary business cases and update the base theory
This project aims to bring the student voice to the evaluation of the MSc Dissertation module as the School of Hospitality and Tourism Management go through the Curriculum Design Review and explore how we can improve the student experience and academic performance through the enhancement of the module and programme design. The project will run two online questionnaires, one for the February cohort and another for the September cohort, to obtain detailed student feedback and evaluation of the Dissertation module and their journey from the Research Methods module, which is a pre-requisite module. The findings of the project aim to provide evidence to help redesign the module and programme structure, embedding the five pillars of the Curriculum Framework.
Indicators of esteem
I was recognised as the Early Career Teacher of the Year for the School of Hospitality and Tourism Management in 2020
With two colleagues, I led a module where we were recognised for the School of Hospitality and Tourism Management Collaborative Teaching Award in 2021
I was recognised as the Teacher of the Year for the Univerity of Surrey at the Vice-Chancellors Awards for Excellence in 2022 having been recognised at School and Faculty Level for the same award
Emerald Literati Awards - Outstanding Paper - How will service robots redefine leadership in hotel management? A Delphi approach - International Journal of Contemporary Hospitality Management
Teaching
Semester 1
Hospitality Events Management (Level 6)
Hospitality Operations Analysis (Level 7)
Hotel Operations Analysis (Level 7)
Operation Systems and Sustainability (Level 7)
Semester 2
Understanding Service Delivery (Level 4)
Gastronomy (Level 5)
Operations Analysis (Level 5)
Innovation and Development in Restaurant Operations (Level 6)
Designing Digital Hospitality Services (Level 7)
Designing Digital Services (Level 7)
I was recognised as the Early Career Teacher of the Year for the School of Hospitality and Tourism Management in 2020
With two colleagues, I led a module where we were recognised for the School of Hospitality and Tourism Management Collaborative Teaching Award in 2021
I was recognised as the Teacher of the Year for the Univerity of Surrey at the Vice-Chancellors Awards for Excellence in 2022 having been recognised at School and Faculty Level for the same award
Publications
Governments across the world have imposed strict rules on social distancing to curb the spread of Covid-19. In particular, restaurants have been impacted by government-mandated lockdowns. This study adopts a mixed methods approach to explore how Finnish high-profile restaurants used Instagram as a means for service innovation and diffusion during nine weeks of government-mandated lockdown. Comparatively analysing 1,119 Instagram posts across two time-stamps (2019 and 2020) and across 45 restaurants, as well as conducting five semi-structured interviews with restaurant managers, it is found that while the overall number of Instagram posts and likes on posts stayed relatively similar to the year prior, the number of comments increased significantly, suggesting a move towards a more didactic and dyadic form of Instagram communication. In addition, four digital service innovation strategies are identified: launching new service offerings and introducing new elements to existing service offerings, fostering social relationship with customers, exploring novel streams of revenue, and reinvigorating the brand’s image. Implications to service innovation theory and practice are discussed, along with suggestions for future research.
Purpose – Using the Delphi technique, this paper aims to investigate how human resource experts perceive service robots will impact leadership and human resource management in the hospitality industry. Design/methodology/approach – A three-stage Delphi study with hotel industry human resource experts was conducted to identify the key trends and major challenges that will emerge in the next ten years and how leaders should deal with the challenges brought about by service robot technologies. Findings – Results show that while service robots are anticipated to increase efficiency and productivity of hotel activities, they may also pose challenges such as high costs, skill deficits, and significant changes to the organizational structure and culture of hotels. Therefore, the anticipated applications and integration of robotic technology will require leaders of the future to carefully consider the balance between the roles of service robots and human employees in the guest experience, and to nurture a work environment that embraces open-mindedness and change. Originality/value – This is the first type of study to examine hospitality leadership and human resource management in the context of robotized hotels. This study has taken an important step to understand the leadership role in robotized hotels from a human resource perspective, and brings clarity as to how robotic technology can influence leadership in the future workplace.
The kitchen is a gendered realm dominated by masculine culture, but some female chefs challenge this norm by introducing soft skills. This paper conceptualizes the multilayered cultural realm of food waste management in professional kitchens and pinpoints the critical role of individual gender traits of chefs in food prevention and reduction (‘preduction’). The paper outlines directions for future research on the gender-related position of chefs.
Purpose – The use of artificial intelligence (AI) in the workplace is on the rise. To help advance research in this area, we synthesise the academic research and develop research propositions on the antecedents and consequences of AI adoption and application in the workplace to guide future research. We also present AI research in socio-technical system context to provide a springboard for new research to fill the knowledge gap of the adoption and application of AI in the workplace. Design/methodology/approach – This paper summarises the existing literature and builds a theoretically-grounded conceptual framework on socio-technical system theory that captures the essence of the impact of AI in the workplace. Findings – The antecedents of AI adoption and application include personnel subsystem, technical subsystem, organisational structure subsystem and environmental factors. The consequences of AI adoption and application include individual, organisational and employment related outcomes. Theoretical and Practical implications – A research agenda is provided to identify and discuss future research that comprises not only insightful theoretical contributions but also practical implications. A greater understanding of AI adoption from socio-technical system perspective will enable managers and practitioners to develop effective AI adoption strategies, enhance employees’ work experience and achieve competitive advantage for organisations. Originality – Drawing on the socio-technical system theory, our proposed conceptual framework provides a nuanced understanding of the antecedents and consequences of AI adoption and application in the work environment. We discuss the main contributions to theory and practice, along with potential future research directions of AI in the workplace related to three key themes at the individual, organisational and employment level.
Purpose The rapid growth in volume and value of on-demand restaurant food delivery, accelerated by the COVID-19 pandemic, is causing a paradigm shift in the food service sector. However, there is a lack of hospitality management research into this emerging phenomenon. To address this gap, this paper defines and develops a novel conceptual model and typology and proposes a research agenda for ghost production in the context of food service. Design/methodology/approach This paper uses the Servuction model to explore, define and model the radical separation between food service production sites, points of sale and consumer interaction from the perspective of on-demand restaurant food delivery. A novel typology is developed and illustrated with eight industry examples from the UK and an accompanying cost benefit analysis. Future research priorities are identified. Findings In the hospitality literature, little attention has been paid to changes on-demand restaurant food delivery brings to production and business models of food service organisations, resulting in significant gaps between food service practice and theory. The knock-on effects to stakeholders include increased convenience for customers, uncertain employment status of riders and, for restaurants, striking a balance between capturing new markets and losing control of the customer. Additionally, for aggregators, there is a lack of profitability in existing models, despite holding the balance of power (and data). Originality/value The concept of “ghost production” and its associated typology is novel and offers a contribution to hospitality management literature by defining the term, scope and scale of this new phenomenon. Practical implications are proposed.
COVID-19 lockdown measures have forced hospitality operators to re-configure their dynamic capabilities through innovating operational practices and pivoting traditional business models. The high-end food service sector has undergone a particularly drastic shift towards a new normal. This qualitative study explores factors facilitating innovation at 16 high-end food service organizations in Finland and the UK through semi-structured expert interviews. Three key themes facilitating innovation during COVID-19 lockdowns are identified: 1) Combining high-tech and high-touch through new ways of producing and providing technology-driven service offerings, 2) Prosocial engagement, i.e. working together with multiple stakeholders to bring added value to all parties, not just the business, and 3) Reactivity, i.e. pushing the traditional boundaries of the sector through quick decision-making and constant iteration and refining of processes and procedures. Drawing our empirical findings together, innovation during COVID-19 lockdowns in high-end food service is conceptualized into three phases: React, Refine, and Reflect.
Additional publications
Research Thesis
Ashton, M. (2020) Robotics, Artificial Intelligence and Service Automation in Hotel Service Process Design: Can Customer Dominant Logic Provide Improved Value? Masters by Research Thesis Bournemouth University Research Online [BURO] - Robotics, artificial intelligence and service automation in hotel service process design: can customer dominant logic provide improved value?
Journal Articles
Yu, X., Xu, S. and Ashton, M. (2022), "Antecedents and outcomes of artificial intelligence adoption and application in the workplace: the socio-technical system theory perspective", Information Technology & People, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/ITP-04-2021-0254
Xu, S., Stienmetz, J. and Ashton, M. (2020), "How will service robots redefine leadership in hotel management? A Delphi approach", International Journal of Contemporary Hospitality Management, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/IJCHM-05-2019-0505
Conference Papers
Tuomi, A., Ashton, M., Ellonen, H.K. and Tussyadiah, I., (2022) "Innovation in High-End Food Service During COVID-19 Lockdowns", Proceedings of the 55th Hawaii International Conference on System Sciences content (hawaii.edu)
Tuomi A., Tussyadiah I., Ashton M. (2021) Covid-19 and Instagram: Digital Service Innovation in Top Restaurants. In: Wörndl W., Koo C., Stienmetz J.L. (eds) Information and Communication Technologies in Tourism 2021. Springer, Cham. https://doi.org/10.1007/978-3-030-65785-7_45.
Xu, S., Tuomi, A., Stienmetz, J., & Ashton, M. (2020, April). Esprit de Robo-Corps (EdR-C): Developing a scale for the acceptance of robotic co-worker in the hospitality and tourism environments. Stand-up Presentation at the 2020 TTRA Europe conference, Innsbruck, Austria.