OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Hospitality Management is 52. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-10-01 to 2025-10-01.)

Article	Citations
Does perceived yuanfen impact Chinese customers’ hotel ratings?	212
The power of sound: The impact of auditory features in hotel short influencer-generated videos on viewer engagement	176
Look before you leap: Comparison and profiles of hotel price determinants in four European markets	171
Decoding the information quantity-quality paradox: How eWOM volume influences consumption value uncertainties	155
Impact of customer incivility on restaurant employee stress spread and turnover: COVID-19 vaccination mandate	147
Decoding the shared pathways of consumer technology experience in hospitality and tourism: A meta-analysis	138
Ghost kitchens on the rise: Effects of knowledge and perceived benefit-risk on customers’ behavioral intentions	123
Crisis-driven innovation in hospitality: How do international hotel chains innovate to recover from a global crisis?	123
Enhancing the sustainability of food waste management practices in emerging economies’ hospitality industry through SECA multi-criteria group decision-making	115
Developing creative service ideas through hotel customer engagement for open innovation: Focused on empowerment and motivation processes	115
Antecedents and consequences of service staff’s advice-giving frequency on diners’ overordering behavior	113
Corrigendum to “Innovation in crisis. The role of leadership and dynamic capabilities for a more innovative hospitality industry” [Int. J. Hosp. Manag. 124 (2025) 103946]	111
Residents’ sense of safety in senior living communities: A conceptual paper	96
You are what you speak: Influence of future time reference (FTR) in healthy menu promotion	96
Improving travel experience for hotel guests: Policy recommendations for pet-friendly hotels	94
How can foodstagramming improve dining outcomes? A normative focus perspective	91
The importance of information quality according to the type of employee in the airline industry: Robot versus human	90
Managers’ perspectives on restaurant food waste separation intention: The roles of institutional pressures and internal forces	86
What can hotels learn from the last recovery? Examining hotel occupancy rate and the guest experience	86
Consumers’ willingness to use the Metaverse for information search: An investigation of the underlying mechanism and critical determinants	85
Intelligence and humanness as key drivers of service value in Generative AI chatbots	82
Twenty-two years of International Journal of Hospitality Management: A bibliometric analysis 2000–2021	82
The influence of baby boomers’ perceptions of well-being on their plan to age-in-place post-retirement	81
The effect of hospitableness on positive emotions, experience, and well-being of hospital patients	80
The role of perceived risk and information security on customers' acceptance of service robots in the hotel industry	74

Drivers of hotel guests’ choice of smart products: Applying a complexity theory involving TAM, technology readiness, TPB, and emotion factors	73
The effect of hotel brand affiliation on commercial mortgage loan underwriting in the lodging sector	71
Ethical leadership in tourism and hospitality management: A systematic literature review and research agenda	70
Customer satisfaction and loyalty with online consumer reviews: Factors affecting revisit intentions	69
The impact of quantitative and qualitative job insecurity on employees’ mental health and critical work-related performance: Exploring the role of employability and gender differences	69
Editorial Board	68
Editorial Board	68
Unpacking the link between servant leadership and followers’ helping behavior: The mediating role of followers’ servant attitude and the moderating effect of relational identity	68
Clarifying the effect of green demarketing on sustainable performance in the service industry: Does green learning matter?	67
Food and wine resources as co-experiential attributes: A qualitative investigation across eight countries	67
Let Me Engage You: Peer engagement behaviour on peer-to-peer platforms	66
Food delivery application quality in customer brand loyalty formation: Identifying its antecedent and outcomes	65
The Gen Z attitude-behavior gap in sustainability-framed eWOM: A generational cohort theory perspective	65
Exploring MCI and TPB in the context of self-driving robot food delivery services: A cross-national study	64
When employees feel betrayed: The mediating role of psychological contract violation on nepotism and workplace commitment in the hotel industry	62
Returns to scale, technical and efficiency changes in the Spanish hotel industry using technological heterogeneity models	62
A research agenda for occupational safety, health, & well-being in hospitality & tourism management	62
Service Experience and Customers’ eWOM Behavior on Social Media Platforms: The Role of Platform Symmetry	60
Formal versus casual: How do customers respond to service robots’ uniforms? The roles of service type and language style	60
AI-generated recommendations: Roles of language style, perceived AI human-likeness, and recommendation agent	59
Driving human-robot value co-creation in hospitality: The role of artificial empathy	57
Editorial Board	57
An empirical investigation of wine sales as a driver of financial performance in restaurants: Insights from real-world sales data	56
Examining employees' affective and behavioral responses to internal crisis communication in times of COVID-19	56
Reprint of: A healing touch: Understanding the ‘culture of hospitality’ in chiropractic clinics	53
Leader aggressive humor and hospitality employees’ time theft: The roles of ego depletion and self-compassion	53
The progressive impact of career calling on voice behaviors through learning goal orientation: A moderated mediation model with affect spin	53
Team leader humility and team proactive customer service behavior: A regulatory focus perspective	52