Journal of Hospitality and Tourism Insights: Volume 4 Issue 3

Can you balance the gaps? Ambidexterity in service firms

Christina Öberg, Beata Kollberg

Ambidexterity refers to the ability to balance contradictory items and has been extensively described in relation to technological advancement in large-sized manufacturing firms…

Compliance of accessibility in tourism websites: a pledge towards disability

Ranjit Singh, Abid Ismail, Sibi PS, Dipendra Singh

The purpose of this paper is to analyse the US states and territories’ official tourism information websites based on the Web Content Accessibility Guideline (WCAG) and Section…

Selling cute destinations to East Asia

Hoffer Lee, Libo Yan

A multidimensional scale was developed to measure the cuteness experience a destination can offer. In doing so, this paper attempts to explore the implications of the cuteness…

Adding or destroying value? User experiences of tourism self-service technologies

Petranka Kelly, Jennifer Lawlor

The global tourism industry is continuing to experience a change from high-touch to high-tech with the increasing implementation of self-service technologies (SSTs) such as hotel…

Tourism spatial distribution in Brazil: a recent assessment using thematic cartography

Maurício Ragagnin Pimentel, Melise de Lima Pereira

This study aims to: (1) describe the spatial distribution of tourism in Brazil; (2) assess Brazilian tourism growth and its location between 2007 and 2016; (3) discuss the…

Value creation of tourist experiences in spectacular and spontaneous designs: A comparative analysis of a wine tour

Marcelo Jacques Fonseca, Laura Tonon Zuanazzi, Rodrigo B. Castilhos, Guilherme Trez

This study aims at understanding how consumers engage with and perceive value in “spectacular” versus “spontaneous” designs of tourist experiences. Building on the idea that…

Exploring the role of service quality, atmosphere and food for revisits in restaurants by using a e-mystery guest approach

Bernhard Fabian Bichler, Birgit Pikkemaat, Mike Peters

Quality in foodservices has become essential, and new methodological ways of determining service quality enable a better representation of service processes and help to increase…