International Journal of Contemporary Hospitality Management
Issue(s) available: 271 – From Volume: 1 Issue: 1, to Volume: 36 Issue: 13
Volume 36
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Volume 30
Volume 29
Volume 28
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Volume 26
Volume 25
Volume 24
Volume 23
Volume 22
Volume 21
Volume 20
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Issue 7 2008 What are the contemporary human resource issues for talent management in hospitality and tourism
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Issue 6 2008
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Issue 5 2008 What are the practical and psychological barriers to HACCP in the hospitality industry and how have they been overcome
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Issue 4 2008
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Issue 3 2008 How should Niagara region respond to the challenges it faces and find solutions to preserve and develop its tourism industry
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Issue 2 2008
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Issue 1 2008
Volume 19
Volume 18
Volume 17
Volume 16
Volume 15
Volume 14
Volume 13
Volume 12
Volume 10
The digital revolution in the tourism industry: role of anthropomorphic virtual agent in digitalized hotel service
Sihem Ben SaadIn the tourism industry, immersive technologies become increasingly vital, amplifying traveler experiences and industry growth. By studying “e-booking” applications prevalent in…
Spatial structure and influencing factors of an emerging wine tourism network: a case study of the Ningxia wine region
Qiushi Gu, Ben Haobin Ye, Songshan (Sam) Huang, Man Sing Wong, Lei WangNetworks linking tourist attractions or organizations are a major focus of tourism research. Despite extensive research on tourism networks, academic research on the spatial…
Beyond boundaries: exploring the Metaverse in tourism
Zhisheng ChenThis study aims to investigate the engagement gap between Metaverse and in-person travel, the influence of Metaverse tourism on tourists and the industry and the challenges and…
Do imprinting effects on CEOs affect tourism and hospitality enterprises’ corporate innovation?
Yawen Shan, Da Shi, Shi XuBased on imprinting theory and episodic future thinking, this paper aims to study how CEOs’ attributes and experiences inform innovation in tourism and hospitality businesses. It…
Stylish virtual tour: exploring fashion’s influence on attitude and satisfaction in VR tourism
Maher Georges Elmashhara, Marta Blazquez, Jorge JuliãoThis study aims to investigate the influence of different virtual fashion styles on attitude and satisfaction within virtual reality (VR) tourism experiences. The investigation…
The ability of experience design characteristics to elicit epistemic value, hedonic value, and visitor satisfaction in a wine museum
Frederic Ponsignon, David Alexandre Jaud, François Durrieu, Renaud LunardoApplying the stimulus-organism-response (S-O-R) theory in a wine museum context, this paper aims to examine how and why experience design characteristics influence visitor…
Identifying capabilities and constraints in utilizing blockchain technology in hospitality and tourism
Fulya Acikgoz, Nikolaos Stylos, Sophie LythreatisThe purpose of this study synthesises the body of research revolving around blockchain technology (BCT) whilst drawing on the technology-organization-environment framework…
Smart hotels but not necessarily smart decisions: the smartness paradox
IpKin Anthony Wong, Ya Xiao, Zhiwei (CJ) Lin, Danni Sun, Jingwen (Daisy) Huang, Matthew LiuThis paper aims to answer questions pertinent to whether or not services provided by smart hotels are really what customers are looking for, as well as to ascertain what are some…
Build trust, they will come: the case of casino high rollers!
Chunli Ji, Catherine Prentice, Erose Sthapit, Inman LeiUsing the analogy of “If you build it, they will come” from the movie Field of Dreams, this study aims to draw on relational signaling and commitment–trust theories to examine the…
Adopting the metaverse in the luxury hotel business: a cost–benefit perspective
Mustafeed Zaman, Prof Rajibul Hasan, Tan Vo-Thanh, Riad Shams, Mizan Rahman, K. Mohamed JasimThis study aims to examine the perceived values of the metaverse when adopting it in the luxury hospitality business. Based on the cost–benefit perspective, this research provides…
Intraindividual variability and stability in rumination: examining the effect of rumination on negative affect across domains
Xiaolin (Crystal) Shi, Xiaoting Huang, Zimeng Guo , Susan Elizabeth GordonThe purpose of this paper is to investigate the influence of employees’ trait rumination on the variability of their state rumination and the continuing influence on their…
Does metaverse stimulate tourism prosocial behavior? A mindfulness-driven model with a psychological ownership perspective
Ruiying Cai, Yao-Chin Wang, Tingting (Christina) ZhangThrough a theoretical lens of psychological ownership, this study aims to investigate how technology mindfulness may stimulate metaverse tourism users’ feelings of individual…
Blockchain=better food? The adoption of blockchain technology in food supply chain
Fei Hao, Yueming Guo, Chen Zhang, Kaye Kye Sung Kye-Sung ChonThis study aims to investigate the integration of blockchain technology into the food supply chain within the restaurant industry. It focuses on how blockchain can be applied to…
Developing a scale is not enough: on the importance of nomological validity
Florian Kock, Adiyukh Berbekova, A. George Assaf, Alexander JosiassenThe purpose of this paper, a critical reflection, is twofold. First, by comprehensively reviewing scale development procedures in hospitality research, a concerning lack of…
Festivalization of business events: exploring a new strategy for designing more engaging conference experiences
Shinyong Jung, Alei Fan, Xinran Lehto, Hhye Won ShinThis study aims to explore a potential conference experience design strategy, namely, festivalization. It investigates the potential festivalization effects on conference…
Effects of green authenticity on well-being, customer engagement and approach behavior toward green hospitality brands
Jongsik Yu, Nancy Grace Baah, Seongseop (Sam) Kim, Hyoungeun Moon, Bee-Lia Chua, Heesup HanThis study aims to develop a robust theoretical framework to explain the impact of hotels’ green brand authenticity on guests’ perceptions of well-being, customer engagement and…
Symmetrical and asymmetrical analysis of the complex relationship between perceived environmental uncertainty and creative performance: exploring a competency formula
Mahlagha Darvishmotevali, Catherine Prentice, Levent AltinayIn a dynamic and complex environment, employees’ creative performance (CP) can be essential in developing a distinguished and competitive strategy for an organization. Using the…
Point and interval forecasting for wine prices: an approach based on artificial intelligence
Huiyu Cui, Honggang Guo, Jianzhou Wang, Yong WangWith the rise in wine consumption, accurate wine price forecasts have significantly impacted restaurant and hotel purchasing decisions and inventory management. This study aims to…
Exploring the influence of emotionality and expertise on online wine reviews: does greater knowledge lead to less review?
Xiaoxiao Qi, Wen Chang, Anyu Liu, Jie Sun, Mengyu FanWine producers and marketing professionals increasingly recognize the significance of online wine reviews. Emotions have long been acknowledged as influential in online review…
Coming to terms with a socially unsustainable fine dining business model
Cynthia Mejia, Katherine WilsonThe purpose of this study was to examine the global perceptions of social equity in the fine dining business model as a result of the surprise announcement for the 2024 planned…
Utilitarian vs hedonic roles of service robots and customer stereotypes: a person–environment fit theory perspective
Huijun Yang, Yao-Chin Wang, Hanqun Song, Emily MaDrawing on person–environment fit theory, this study aims to investigate how the relationships between service task types (i.e. utilitarian and hedonic service tasks) and…
From risk to reward: the strategic advantages of diversifying grape varietals
Philippe Masset, Jean-Philippe WeisskopfThe purpose of this study is to evaluate whether a diversification by grape varieties may help wine producers reduce uncertainty in quantity and quality variations due to…
The intention-behaviour gap in sustainable hospitality: a critical literature review
Nayla Khan, Diletta Acuti, Linda Lemarie, Giampaolo VigliaThe intention of consumers to behave sustainably is not a reliable predictor of sustainable hospitality choices. This intention-behaviour gap represents one of the biggest…
Leadership skills and the glass ceiling in event management: a social role theory approach
Trishna G. Mistry, Jessica Wiitala, Brianna S. ClarkAlthough event industry employees are predominantly female, there is a critical scarcity of women in leadership roles. Like other industries worldwide, women in the events…
The trickle-down effect of leader psychological capital on follower creative performance: the mediating roles of job crafting and knowledge sharing
Osman M. Karatepe, Emmanuel Twumasi Ampofo, Taegoo Terry Kim, Seokyoun OhThe purpose of this study was to develop and test a research model that explored leader psychological capital (LPsyCap) as a predictor of follower creative performance (FCRP). The…
The role of embodiment and ergonomics in immersive VR tours in creating memorable tourism experiences
Janarthanan Balakrishnan, Yogesh K. Dwivedi, Anubhav Mishra, F. Tegwen Malik, Mihalis GiannakisGiven the growth of virtual reality (VR)-based tourism experiences in the past five years, this study aims to investigate the impact of VR-based interactions (ergonomics and…
Delineating wine tourism experiences in Ningxia, China: a supply–demand perspective
Xiaohai Zhan, Xiaolin (Crystal) ShiThe purpose of this paper is to examine the relationship between wine tourism experiences (i.e. winescape, winery service quality, winery brand differentiation and tourist…
The changing role of hotel attributes in destination competitiveness throughout a crisis
Tahir Albayrak, Aslıhan Dursun-Cengizci, Lawrence Hoc Nang Fong, Meltem CaberBy conducting a longitudinal study, this study aims to investigate how the role of hotel attributes in destination competitiveness changed through the stages of pre-, amid and…
A comparison of the importance of wine supplier quality attributes for on-premise and off-premise wine retail establishments
Chanwoo Moon, Mark A. Bonn, Meehee ChoGiven the intensified competitiveness in the wine retail industry, partnering with quality suppliers becomes critical to ensure a steady supply of high-quality products and…
Is it the end of the technology acceptance model in the era of generative artificial intelligence?
Emmanuel Mogaji, Giampaolo Viglia, Pallavi Srivastava, Yogesh K. DwivediThe technology acceptance model (TAM) is a widely used framework explaining why users accept new technologies. Still, its relevance is questioned because of evolving consumer…
Revisiting internal consistency in hospitality research: toward a more comprehensive assessment of scale quality
Millicent Njeri, Malak Khader, Faizan Ali, Nathan Discepoli LineThe purpose of this study is to revisit the measures of internal consistency for multi-item scales in hospitality research and compare the performance of Cronbach’s α, omega total…
The impact of policy intervention on international wine demand
Xinyang Liu, Anyu Liu, Xiaoying Jiao, Zhen LiuThe purpose of the study is to investigate the impact of implementing anti-dumping duties on imported Australian wine to China in the short- and long-run, respectively.
Brand portfolio extension of international hotel chains: a perspective on consumer confusion and consumer decision-making process
Jinkyung Jenny KimThis study aims to pay attention to the brand portfolio extension of international hotel chains, and explores the double-edged sword effect of consumer confusion in hotel brands…
The role of online identity orientation and socializing for information search: a case of ethnic minority guests’ hospitality experiences
Hatice Kizgin, Ahmad Jamal, Nripendra P. Rana, Yogesh K. DwivediThis paper aims to investigate the impact of online identity orientation and online friendship homophily on online socializing, online information search and ethnic guests’…
Which came first, work-personal conflict or work environment? Extending the generational debate on cohort differences in turnover intention
Michael Pittman, Sangwon (Sean) Jung, Susan Elizabeth GordonThis study aims to examine the sequential effects of work–personal conflict (WPC) and work environment (WE) on turnover intention (TI) with a focus on generational differences in…
Understanding brand reputation: a case study of Chinese wineries
Fengxia Shi, Qiushi Gu, Ting ZhouExploring the determinants of a winery brand reputation (BR) and how those determinants interact is vital for the sustainable development of wineries as well as the growth of the…
How service robots’ human-like appearance impacts consumer trust: a study across diverse cultures and service settings
Yi Li, Xinyu Zhou, Xia Jiang, Fan Fan, Bo SongThis study aims to compares the effects of different human-like appearances (low vs. medium vs. high) of service robots (SRs) on consumer trust in service robots (CTSR), examines…
Leveraging strategic leadership for boosting operational resilience in hotels: the role of crisis response strategies and e-readiness
Karam Mansour Ghazi, Islam Elbayoumi Salem, Hesham Dar, Ahmed Mohamed ElbazThe purpose of this study was to examine the impact of strategic leadership (SL) on business operational resilience (OR) in the hotel industry in Egypt, namely, during and after…
How do illegitimate tasks affect hospitality employees’ adaptive performance? An explanation from the perspective of cognitive-affective system theory of personality
Pengbo Li, Yina Lv, Runna Wang, Tao Chen, Jing Gao, Zixin HuangGuided by the cognitive-affective system theory of personality (CAPS), this study aims to investigate the parallel mediating effects of cognitive and affective cynicism on the…
Refugees at home: the role of hospitableness in fostering pro-social attitudes and behaviours towards refugees
Zaid Alrawadieh, Levent Altinay, Nataša Urbančíková, Oto HudecThis study aims to examine the role of hospitableness towards refugees, as embraced by local hosts, in engendering positive social outcomes, including fostering favourable…
A multilevel investigation of the impact of error management culture on restaurant employee voice
Yidan Huang, Heyao Yu, Amit Sharma, Ziang ZhangThis study aims to examine the relation between error management culture and restaurant employee promotive and prohibitive voices. Drawing on socially desirable responding theory…
Climate change needs behavior change: a team mechanism of team green creative behavior
Muhammad Farrukh, Muhammad Rafiq, Ali Raza, Nabeel Younus AnsariThis study aims to examine the influence of team-level green human resource management practices (TGHRM) on team-level green creative behavior (TGCB) through team green…
The role of experiential familiarity in shaping hotel-chain competitiveness
Jere Jokelainen, Brian Garrod, Erose Sthapit, Juho PesonenThis study aims to examine the role of experiential familiarity in determining the competitiveness of hotel chains. It does so by comparing the attribute-performance perceptions…
Fostering customer-oriented constructive deviance: the influence of moral emotions and moral disengagement
Amer Al-Atwi, Taeshik Gong, Ali BakirThis study aims to investigate the influential factors driving customer-oriented constructive deviance (COCD) within the context of the tourism and hospitality industry…
Does work-family conflict mediate the effect of psychological resilience on tour guides’ happiness?
Filiz Gümüş Dönmez, Mert Gürlek, Osman M. KaratepeThis paper aims to explore work interfering with family (WIF) and family interfering with work (FIW) as the mediators linking psychological resilience to happiness.
Vicarious abusive supervision among restaurant frontline employees: the role of employee industry tenure
Mengxuan Li, Xingyu Wang, Aysin PaşamehmetoğluVicarious abusive supervision (VAS) has recently garnered the attention of hospitality researchers. VAS is prevalent in hospitality work settings characterized by long production…
Innovative strategies to tackle seasonality issue in hospitality and tourism industry
Sara DalirThis paper aims to deepen the current knowledge of seasonality by investigating visitors’ intentional and behavioural patterns during peak and off-peak seasons. It compares the…
Dynamics in accommodation feature preferences: exploring the use of time series analysis of online reviews for decomposing temporal effects
Thorsten Teichert, Christian González-Martel, Juan M. Hernández, Nadja SchweiggartThis study aims to explore the use of time series analyses to examine changes in travelers’ preferences in accommodation features by disentangling seasonal, trend and the COVID-19…
Recognizing emotions in restaurant online reviews: a hybrid model integrating deep learning and a sentiment lexicon
Jun Liu, Sike Hu, Fuad Mehraliyev, Haiyue Zhou, Yunyun Yu, Luyu YangThis study aims to establish a model for rapid and accurate emotion recognition in restaurant online reviews, thus advancing the literature and providing practical insights into…
Organizational fashion and trend setting in the hospitality industry
Veronica Hoi In Fong, Xueying (Linda) Lin, IpKin Anthony Wong, Matthew Tingchi LiuThis study aims to use organizational fashion to underscore a novel phenomenon in which products, services and practices fade in and out of the tourism/hospitality setting within…
Emotion regulation research in hospitality and tourism
Cathy H.C. Hsu, Nan Chen, Shiqin ZhangThis paper aims to develop a comprehensive model on intra- and interpersonal emotion regulation (ER) in hospitality and tourism (H&T) service encounters.
Gamification design: toward developing image perception scales for generation Z consumers
Nikolaos Stylos, Chris A. VassiliadisDrawing from the Personal Construct Theory, this study aims to analyze the impact of using gamified apps on user behavior by investigating the service-related images and…
The MSapeMER: a symmetric, scale-free and intuitive forecasting error measure for hospitality revenue management
Zvi Schwartz, Jing Ma, Timothy WebbMean absolute percentage error (MAPE) is the primary forecast evaluation metric in hospitality and tourism research; however its main shortcoming is that it is asymmetric. The…
Conceptualizing destination-community hospitality: an illustrated framework leveraging Persianate culture
Dori Davari, Pooya Alaedini, Liping A. CaiBy adopting a cultural lens, this study aims to conceptualize destination-community hospitality to capture societal hospitality at the destination as an intangible asset…
The theory of sustainability values and travel behavior
Ercan Sirakaya Turk, Omid Oshriyeh, Ali Iskender, Haywantee Ramkissoon, Haylee Uecker MercadoThis paper reports the results of research that examines the interrelationships between efficacy of sustainability values (SV) and pro-sustainable behaviors of potential tourists…
Green food packages’ effects on consumers’ pre- to post-consumption evaluations of restaurant curbside pickup service
Linchi Kwok, Michael S. LinThis study aims to assess green food packages’ role in sustaining a restaurant’s curbside pickup service on three stages of consumer experiences: choosing a restaurant, evaluating…
Can nostalgia-themed stimuli predict customer loyalty and continued patronage?
Jong-Hyeong Kim, Seongseop (Sam) Kim, Saeid Nosrati, Frank Badu-BaidenThe extant literature documents the significance of nostalgia-evoking stimuli in promoting consumer behavior. Despite the prevalent use of nostalgia-evoking stimuli in restaurant…
Decent work in tourism and hospitality – a systematic literature review, classification, and research recommendations
Danni Wang, Catherine CheungThis study aims to present the evolution of decent work studies. Findings point to several directions for future research efforts, including conceptualizing decent work and the…
Sustainable consumer choices – critical reflection on hospitality and tourism
Amit Sharma, Laure Saulais, Yidan HuangStrategies to promote more sustainable consumer choices have been gaining interest among tourism and hospitality scholars. In particular, behavioral economic theories of…
Artificial intelligence research in hospitality: a state-of-the-art review and future directions
Rob Law, Katsy Jiaxin Lin, Huiyue Ye, Davis Ka Chio FongThe purpose of this study is to analyze state-of-the-art knowledge of artificial intelligence (AI) research in hospitality.
Linking organizational justice to tourism and hospitality employees’ service orientation: the roles of Confucian values and relationship quality
Qingjuan Wang, Ning Sun, Alice H.Y. Hon, Zheng ZhuThe purpose of this study is to explore the moderating effect of Confucian values and the mediating effect of relationship quality on the relationship between organizational…
Rise of fsQCA in tourism and hospitality research: a systematic literature review
Satish Kumar, Saumyaranjan Sahoo, Faizan Ali, Cihan CobanogluThe purpose of this review paper is to address the need for mapping the thematic structure of fuzzy-set qualitative comparative analysis (fsQCA) in the context of tourism and…
Analyzing review studies of the recent development in hospitality
Rob Law, Sirong Chen, Xiaonan Li, Davis Ka Chio FongThis study aims to analyze review research in hospitality, identifying the structure and most recent developments in current hospitality review studies while providing exploratory…
How do resource scarcity reminders influence consumers’ CSR engagement?
Tian Ye, Anna S. MattilaThis study aims to understand consumers' reactions to hospitality corporate social responsibility (CSR) campaigns under different resource scarcity reminders, an important but…
Bridging the theory-practice gap: a critical reflection on information and communication technology research
Rob Law, Soey Sut Ieng Lei, Ke Zhang, Arthur LauThrough critically reflecting on existing research on information and communication technology (ICT) in hospitality, the purpose of this study is to propose recommendations for…
Metaverse in hospitality and tourism: a critical reflection
Lai-Wan Wong, Garry Wei-Han Tan, Keng-Boon Ooi, Yogesh K. DwivediThis study aims to discuss the current context, scope and impacts of a metaverse in the hospitality and tourism industry. Although existing literature discussed the potentials of…
A 30-year journey of hospitality and tourism research: a comprehensive topic modeling analysis
Senol Kurt, Feven Zewdie Assefa, Sule Erdem Tuzlukaya, Osman M. KaratepeThe purpose of this study is to provide an overview of the research conducted on hospitality and tourism articles published in Q1 category journals from 1990 to 2023. This study…
Consumer engagement with restaurant brands on Instagram: the mediating role of consumer-related factors
Fereshte Rasty, Raffaele FilieriConsumers’ digital engagement can bring various benefits to both brands and consumers. Besides, few studies investigated the outcomes of engagement with restaurant brands on…
An exploration of employees’ experiences of online food delivery: evidence from employee reviews
Mehmet Bahri Saydam, Jacek Borzyszkowski, Osman M. KaratepeOnline food delivery service has evolved swiftly and stretched the bounds of the catering business. In the gig economy, being a food delivery rider draws employees with the…
Exploring the effect of perceived fun at work on hospitality employees’ behaviors in and out of work
Moustafa AbdelmotalebThe purpose of this study is to draw on positive psychology literature and the affective spillover theory to gain a comprehensive understanding of the effects of perceived…
The role of employee loyalty in online reputation: evidence from tourism and hospitality sector
Yanbo Yao, Tian-Yu Han, Jian-Wu BiOnline employee reviews have a substantial impact on employee recruitment, retention and the overall perception of a company’s image, making them a crucial element of its online…
MetaWOM – toward a sensory word-of-mouth (WOM) in the metaverse
Dušan Mladenović, Elvira Ismagilova, Raffaele Filieri, Yogesh K. DwivediBased on the key dimensions of the Metaverse environment (immersiveness, fidelity and sociability), this paper aims to develop the concept of sensory word-of-mouth (WOM) in…
Customer mistreatment and unethical pro-organizational behavior: a daily diary study examining the roles of status threat
Yanhua Ye, Pei Liu, Linghan ZhangDespite extensive research on the detrimental work-related impact of customer mistreatment, there has been limited investigation into the outcomes that encompass both positive and…
Rethinking the role of hospitality in society: the HOST model
Anil Bilgihan, Lydia Hanks, Nathan Discepoli Line, Makarand Amrish ModyThe purpose of this conceptual paper is to provide a critical reflection on the role of hospitality in society. Specifically, this research criticizes contemporary…
How CEO responsible leadership shapes corporate social responsibility and organization performance: the roles of organizational climates and CEO founder status
Zhao Wang, Yijiao Ye, Xuefeng LiuThis paper aims to investigate how chief executive officer (CEO) responsible leadership impacts corporate social responsibility (CSR) and organization performance by considering…
Diversity, equity and inclusion in employee-queer customer interactions in the hospitality service setting: including multiple stakeholders’ perspectives
Dan Jin, Han Chen, Rui QiDrawing from cognitive dissonance theory (CDT) and attribution ambiguity theory (AAT), this paper aims to examine how employees interact with queer customers within the…
When cool hospitality brand meets AI: exploring the matching effect of service agents and brand images on brand attitude
Yun Liu, Xingyuan Wang, Heyu QinThis paper aims to explore the matching effect of hospitality brand image (cool vs non-cool) and service agents (Artificial intelligence [AI] vs human staff) on brand attitude…
Robotic service quality, authenticity, and revisit intention to restaurants in China: extending cognitive appraisal theory
Hanqun Song, Huijun Yang, Erose SthapitUsing cognitive appraisal theory, this study aims to propose and test an integrated framework – comprising robotic service quality, robotic service authenticity, customer…
How negative workplace gossip undermines employees’ career growth: from a reputational perspective
Bao Cheng, Yan Peng, Jian Tian, Ahmed ShaalanThis study aims to explore how and when negative workplace gossip damages hospitality employees’ career growth, based on social information processing (SIP) and social cognitive…
Artificial intelligence (AI) awareness and work withdrawal: evaluating chained mediation through negative work-related rumination and emotional exhaustion
Rongrong Teng, Shuai Zhou, Wang Zheng, Chunhao MaThis study aims to investigate whether and how artificial intelligence (AI) awareness affects work withdrawal.
Understanding the process of a new product category from birth to maturity in the restaurant market: a knowledge evolution perspective
Yong Rao, Meijia Fang, Chao Liu, Xinying XuThis study aims to explore a new restaurant category’s development from birth to maturity, thereby explaining the rationale for category innovation strategies.
Privacy in hospitality: managing biometric and biographic data with immersive technology
Gajendra Liyanaarachchi, Giampaolo Viglia, Fidan KurtaliqiThis study aims to investigate the implications, risks and challenges of data privacy due to the use of immersive technology in the hospitality industry.
Social cognition of humanoid robots on customer tolerance of service failure
Ying Chang, Chubing Zhang, Tiange Li, Yina LiThis study aims to examine the effects of the perceived warmth and competence of humanoid robots on customer tolerance of service failure through the affective response and the…
Influence of social identity on service sabotage in hospitality organizations: cross-level roles of job embeddedness, organizational identification and supervisor support
Chung-Jen WangOn the basis of social identity theory, the purpose of this study is to simultaneously examine how social-based identity (i.e. organizational identification and supervisor…
Can nudging affect tourists’ low-carbon footprint travel choices?
Haiyan Song, Hongrun Wu, Hanyuan ZhangThis study aims to investigate low-carbon footprint travel choices, considering both destination attributes and climate change perceptions, and examine the impacts of nudging (a…
Analysis of accommodation providers' carbon footprint in Australia: motivations and challenges
Massimiliano Apolloni, Michael Volgger, Christof PforrAs net-zero pledges gain momentum globally, more and more accommodation businesses seek to quantify their carbon emissions. Building on Chan (2021), this study aims to explore…
A review of studies on tourism and climate change from 2007 to 2021
Su-Lan Pan, Lingqiong Wu, Alastair M. MorrisonThe purpose of this study is to review empirical studies on the relationship between climate change and tourism for a period of 15 years, from 2007 to 2021. The main variables…
The impact of business models and state regulations on the accommodation sector: theory and empirical evidence from the recent pandemic
Tarik Dogru (Dr. True), Makarand Amrish Mody, Lydia Hanks, Courtney Suess, Cem Işık, Erol SozenThe purpose of this study is to investigate the effect of the COVID-19 pandemic on key performance metrics of accommodation properties by elaborating on the roles of business…
Consumer intention to use service robots: a cognitive–affective–conative framework
Dan Huang, Qiurong Chen, Songshan (Sam) Huang, Xinyi LiuDrawing on the cognitive–affective–conative framework, this study aims to develop a model of service robot acceptance in the hospitality sector by incorporating both cognitive…
The matching effect of local food and color on ethical dining behaviors: the roles of credibility and green image
Eun Joo Kim, Esther L. Kim, Minji Kim, Jason TangThis study aims to identify how restaurants can effectively initiate communication via social media to promote ethical dining behaviors. This research investigates the…
Defining and establishing a restaurant wine culture
D. Christopher Taylor, Michelle Russen, Mary Dawson, Dennis ReynoldsApplying signaling theory to Schein’s organizational culture framework, this study aims to explain how restaurants communicate that their establishments value wine through…
CSR influence on job performance: the roles of psychological needs fulfillment and organizational identification among tourism firms
Qianqian Guo, Huawen Shen, Daisy X.F. Fan, Dimitrios BuhalisThis research paper aims to explore whether and how perceived corporate social responsibility (CSR) influences employee-associated outcomes in ways that are controllable by…
Customer acceptance of humanoid service robots in hotels: moderating effects of service voluntariness and culture
Narjess Said, Kaouther Ben Mansour, Nedra Bahri-Ammari, Anish Yousaf, Abhishek MishraThis study aims to propose a research model integrating technology acceptance model 3 (TAM3) constructs and human aspects of humanoid service robots (HSRs), measured by the…
A work-family enrichment model of perceived overqualification: the moderating role of flexibility human resource practices
Yan Li, Shumei Jin, Qi Chen, Steven J. ArmstrongThis research focuses on the work–family facilitation process to theorize and examine the potential positive impact of perceived overqualification (POQ) on an individual’s…
I can be myself: robots reduce social discomfort in hospitality service encounters
Jingyu Liu, Lingxu Zhou, Yibei LiThe purpose of this study is to evaluate service robots as an alternative service provider that can reduce customers’ social discomfort in hospitality service encounters…
Cross-segment validation of customer support for AI-based service robots at luxury, fine-dining, casual, and quick-service restaurants
Yao-Chin Wang, Avraam PapastathopoulosWith the trend of adopting and studying artificial intelligence (AI) service robots at restaurants, the authors’ understanding of how customers perceive robots differently across…
The evolution of service toward automated customer assistance: there is a difference
Chris Roberts, Thomas MaierThe purpose of this paper is to explore the distinction between human-delivered service and technology-based, automated customer assistance.
The background of restaurant employees’ revenge intention: supervisor incivility, organizational gossip, and blaming others
Yilmaz Akgunduz, Sabahat Ceylin Sanli Kayran, Uğurcan MetinSupervisor incivility and organizational gossip are two examples of dark organizational behaviors. Norm of reciprocity theory suggests that employees may develop revenge…
Don't hate the players, hate the system! – The continuation of deep-rooted travel patterns in the face of shock events
Bernadett Papp, Ivar Neelis, Jasper Hessel HeslingaIt has been established that values, beliefs and norms are good predictors of pro-environmental behaviour; however, it is less explored how these constructs can be influenced. The…
Resistance to blockchain adoption in the foodservice industry: moderating roles of public pressures and climate change awareness
Ha-Won Jang, Joanne Jung-Eun Yoo, Meehee ChoBlockchain technology has created possibilities for environmental supply chain sustainability and climate protection. However, because of its early development stage, users tend…
ISSN:
0959-6119Online date, start – end:
1989Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Prof Fevzi Okumus