Table of contents
Exploring persuasive sales techniques to improve customer acceptance of sustainable but unfamiliar menu in restaurants
Chris He Cai, Anni Ding, Tiffany Shin LegendreAlthough restauranteurs hope to incorporate offal or variety meat, in the menu as an attempt to reduce food waste, adopting these ingredients is still challenging due to customer…
Developing faithful stewardship for environment through green HRM
Umair Ahmed, Waheed Ali Umrani, Amna Yousaf, Muhammad Athar Siddiqui, Munwar Hussain PahiThis paper aims to assess the nexus between green human resource management (GHRM) practices, green culture, environmental responsibility and environmental performance (EP).
Financial performance assessment of branded and non-branded hotel companies. Analysis of the Portuguese case
Catarina Martins, Clara Bento Vaz, Jorge Manuel Afonso AlvesPortugal has been experiencing a continuous growth in tourism activity, with hospitality industry as one of the main tourism sectors. Therefore, the assessment of hotel companies’…
Perceived unfairness of revenue management pricing: developing a measurement scale in the context of hospitality
Sourou Meatchi, Sandra Camus, Danielle Lecointre-EricksonThis paper aims to offer a multi-dimensional scale for measuring the concept of perceived unfairness of revenue management pricing (RMP) in the context of hospitality.
Using social distancing technology in hotels: a social exchange perspective
Cristian Morosan, Agnes DeFrancoAs social distancing procedures can be facilitated by various hotel technologies, the purpose of this paper is to investigate the extent to which consumers develop perceptions of…
Green human resource management, perceived green organizational support and their effects on hotel employees’ behavioral outcomes
Mohammed Aboramadan, Osman M. KaratepeThis paper aims to propose a research model that explores perceived green organizational support (OS) as a mediator of the effect of green human resource management (GHRM) on job…
A wearable technology solution and research agenda for housekeeper safety and health
Cynthia Mejia, Katherine Ciarlante, Kinjal ChhedaAdopting an interdisciplinary perspective, the purpose of this paper was to posit an industry-wide technological intervention for hotel housekeeper safety and health through the…
Corporate social responsibility (CSR), ethical climate and pride in membership moderated by casino dealers’ customer orientation
Martin Yongho Hyun, Lisa Gao, Seoki LeeThis study aims to develop a theoretical framework that specifies how corporate social responsibility (CSR) and ethical climate (ETHIC) affect pride in membership (PRIDE), and in…
The after-shock effects of high-performers turnover in hotel industry: a multi-level study
Ali Nawaz Khan, Naseer Abbas Khan, Ali Ahmad BodlaHigh-performing employees are a hotel’s most important asset: they care for what they do, go beyond and beyond the scope of duty and continually strive to do better. The purpose…
Hospitality and host–guest paradigm in China: a rejoinder to Chen
Changlong QiThis rejoinder aims to critique some of the perspectives in Chen’s (2018) study on hospitality and host–guest paradigm in China.
Constructing meanings of luxury in Airbnb
Anna Farmaki, Elena Spanou, Prokopis ChristouFollowing Airbnb’s recent turn to the luxury market, this paper aims to explore how Airbnb hosts construct meanings of luxury as enacted in their hosting practices.
Employee perceptions of wellness programs in the hospitality industry
Susan Varga, Trishna G. Mistry, Faizan Ali, Cihan CobanogluThis study aims to examine the impacts of employee wellness programs on employee and organizational outcomes in the hospitality industry.
Employee perceptions of hotel CSR activities during the COVID-19 pandemic
Miju Choi, Youngjoon ChoiThis study aims to adopt Carroll’s corporate social responsibility (CSR) pyramid framework as a theoretical lens for examining employee perspectives on South Korean hotels…
Customer mistreatment and employee customer-focused voice: the bright and dark sides of felt trust
Yung-Kuei Huang, Linchi KwokThis study aims to assess a moderated-mediation model to account for the relationship between customer mistreatment and frontline hotel employees’ customer-focused voice, where…
Building resilience for food service businesses in times of crisis: a Four-F action plan
Ananya Bhattacharya, Ambika Zutshi, Ali BavikThis paper aims to propose a “Four-F (finding facts, fostering alternates, fulfilling implementation and feasibility testing)” action plan to global food service businesses (FSB…
Sustainability and green practices: the role of stakeholder power in fast-food franchise chains
Rozenn Perrigot, Anna Watson, Olufunmilola (Lola) DadaThis paper aims to explore how the power of salient stakeholders involved in the green waste management of franchise chains can impact the ability of the chains to change their…
Risk, crisis and disaster management in hospitality and tourism: a comparative review
Brent W. Ritchie, Yawei JiangThis paper aims to summarize the current state of research on risk, crisis and disaster management in the generic field, and in tourism and hospitality. It identifies key themes…
Envy climate and group performance in full-service hotels: the roles of intragroup relationship conflict and competitive climate
Wen Wu, Dan Ni, Shaoxue Wu, Lu Lu, Xijing Zhang, Shengyue HaoThe extant literature mainly focuses on the antecedents and outcomes of envy at the individual level. Workgroups have become ideal units for research on envy given the ubiquitous…
Revisiting customer loyalty toward mobile e-commerce in the hospitality industry: does brand viscosity matter?
Jialin Snow Wu, Shun Ye, Chen Jerry Zheng, Rob LawTo better understand how to retain hospitality customers in the fierce competition among mobile applications, this study aims to propose and empirically validates an integrative…
A recipe for sustainable development: assessing transition of commercial foodservices towards the goal of the triple bottom line sustainability
Hien Thu Bui, Viachaslau FilimonauThis study aims to critically evaluate the factual triple bottom line (TBL) sustainability performance of commercial foodservices as featured in peer-reviewed academic…
Fire in the belly: the impact of despotic leadership on employees work-related outcomes in the hospitality setting
Belal Albashiti, Zeeshan Hamid, Mohammed AboramadanBuilding on conservation of resources theory and unfolding theory of turnover, this paper aims to propose a model of the effects of despotic leadership on employees’ job…
The thematic evolution of customer engagement research: a comparative systematic review and bibliometric analysis
Kevin Kam Fung So, Hyunsu Kim, Ceridwyn KingThis study aims to serve as an important resource for customer engagement (CE) researchers by presenting a comprehensive, up-to-date and objective assessment of the status and…
Making memories: a consumer-based model of authenticity applied to living history sites
Muhammet Kesgin, Babak Taheri, Rajendran S. Murthy, Juilee Decker, Martin Joseph GannonUnderpinned by the consumer-based model of authenticity (CBA), this study aims to investigate whether leisure involvement, object-based and existential authenticity, host…
Mobile payment technology in hospitality and tourism: a critical review through the lens of demand, supply and policy
Nancy Tsz Yin Cheng, Lawrence Hoc Nang Fong, Rob LawThis study aims to offer a comprehensive review of mobile payment (m-payment) research in hospitality and tourism.
The effect of paradoxical leadership on extra-role service in the hospitality industry
Elisa Rescalvo-Martin, Leopoldo Gutierrez-Gutierrez, Francisco Javier Llorens-MontesThis study aims to examine the influence of paradoxical leadership (PLSH) on the extra-role service behavior of frontline employees. It analyzes not only direct but also indirect…
Creativity in the hospitality and tourism industry: a meta-analysis
Xi Ouyang, Zhiqiang Liu, Chenglin GuiUnderpinned by the ability–motivation–opportunity framework, this paper aims to establish a framework of employee creativity antecedents in the hospitality and tourism industries…
Sense of calling, emotional exhaustion and their effects on hotel employees’ green and non-green work outcomes
Osman M. Karatepe, Hamed Rezapouraghdam, Rahelel HassanniaDrawing on the self-determination and conservation of resources theories, as well as the transactional theory of stress, this paper aims to develop and empirically test a research…
Does family matter? The moderating role of family involvement on the relationship between CSR and firm performance
Jihwan Yeon, Michael S. Lin, Seoki Lee, Amit SharmaThe purpose of this study is to investigate the moderating role of family involvement on the corporate social responsibility (CSR)-firm performance (FP) relationship in the US…
Hospitality employees’ emotions in the workplace: a systematic review of recent literature
YooHee Hwang, Xiaolin (Crystal) Shi, Xingyu WangThis systematic review synthesizes the recent literature (2010–2020) on hospitality employees’ emotions, affect and moods. This study has three objectives: to clarify the…
Idiosyncratic deals and occupational well-being in the hospitality industry: the mediating role of organization-based self-esteem
Ning Sun, Haiyan Song, Hui LiThis paper aims to investigate how different types of idiosyncratic deals (i-deals) in the hospitality industry enhance occupational well-being (OWB) through organization-based…
Consequences of employee personality in the hospitality context: a systematic review and meta-analysis
Tin Doan, Pattamol Kanjanakan, Dan Zhu, Peter B. KimPersonality provides a critical perspective for human resource managers on differences between employees. This study aims to systematically and meta-analytically synthesize the…
ISSN:
0959-6119Online date, start – end:
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Emerald Publishing LimitedOpen Access:
hybridEditor:
- Prof Fevzi Okumus