International Journal of Hospitality Management

Papers
(The H4-Index of International Journal of Hospitality Management is 62. 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 2020-11-01 to 2024-11-01.)
ArticleCitations
Hospitality and tourism industry amid COVID-19 pandemic: Perspectives on challenges and learnings from India359
Preference for robot service or human service in hotels? Impacts of the COVID-19 pandemic317
The role of business model innovation in the hospitality industry during the COVID-19 crisis258
Do mindfulness and perceived organizational support work? Fear of COVID-19 on restaurant frontline employees’ job insecurity and emotional exhaustion229
COVID-19: The effects of job insecurity on the job engagement and turnover intent of deluxe hotel employees and the moderating role of generational characteristics218
Impact of the COVID-19 pandemic: Evidence from the U.S. restaurant industry196
Do job insecurity, anxiety and depression caused by the COVID-19 pandemic influence hotel employees’ self-rated task performance? The moderating role of employee resilience186
Responses to COVID-19: The role of performance in the relationship between small hospitality enterprises’ resilience and sustainable tourism development184
COVID-19 and hospitality 5.0: Redefining hospitality operations174
Can corporate social responsibility protect firm value during the COVID-19 pandemic?172
A change of perceived innovativeness for contactless food delivery services using drones after the outbreak of COVID-19155
How the COVID-19 pandemic affected hotel Employee stress: Employee perceptions of occupational stressors and their consequences153
A systematic review of AI technology-based service encounters: Implications for hospitality and tourism operations147
Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China144
The effect of online restaurant menus on consumers’ purchase intentions during the COVID-19 pandemic141
Relationships between external knowledge, internal innovation, firms’ open innovation performance, service innovation and business performance in the Pakistani hotel industry137
Two decades of customer experience research in hospitality and tourism: A bibliometric analysis and thematic content analysis134
Creating a safe haven during the crisis: How organizations can achieve deep compliance with COVID-19 safety measures in the hospitality industry129
Hospitality workers’ COVID-19 risk perception and depression: A contingent model based on transactional theory of stress model127
Restaurants and COVID-19: What are consumers’ risk perceptions about restaurant food and its packaging during the pandemic?127
Employee work status, mental health, substance use, and career turnover intentions: An examination of restaurant employees during COVID-19124
Will we have the same employees in hospitality after all? The impact of COVID-19 on employees’ work attitudes and turnover intentions118
Shattered but smiling: Human resource management and the wellbeing of hotel employees during COVID-19116
Comparative study of deep learning models for analyzing online restaurant reviews in the era of the COVID-19 pandemic115
The gloom of the COVID-19 shock in the hospitality industry: A study of consumer risk perception and adaptive belief in the dark cloud of a pandemic111
The effect of COVID-19 pandemic on domestic tourism: A DEMATEL method analysis on quarantine decisions110
Leveraging “human-likeness” of robotic service at restaurants109
The impact of the Covid-19 pandemic on customer experience design: The hotel managers’ perspective107
Investigating beliefs, attitudes, and intentions regarding green restaurant patronage: An application of the extended theory of planned behavior with moderating effects of gender and age106
Strategic responses of the hotel sector to COVID-19: Toward a refined pandemic crisis management framework104
Over-ordering and food waste: The use of food delivery apps during a pandemic103
Human baristas and robot baristas: How does brand experience affect brand satisfaction, brand attitude, brand attachment, and brand loyalty?97
Do green HR practices enhance green motivation and proactive environmental management maturity in hotel industry?96
Customer-robot interactions: Understanding customer experience with service robots94
The Value of Service Robots from the Hotel Guest’s Perspective: A Mixed-Method Approach93
An integrated approach to the purchase decision making process of food-delivery apps: Focusing on the TAM and AIDA models93
Perceived hygiene attributes in the hotel industry: customer retention amid the COVID-19 crisis91
Socially responsible human resource management and hotel employee organizational citizenship behavior for the environment: A social cognitive perspective90
Eco-friendly hotel stay and environmental attitude: A value-attitude-behaviour perspective90
Artificial intelligence in tourism and hospitality: Bibliometric analysis and research agenda89
Accommodation decision-making during the COVID-19 pandemic: Complexity insights from Greece88
COVID-19-induced layoff, survivors’ COVID-19-related stress and performance in hospitality industry: The moderating role of social support87
Enhancing the customer experience with virtual and augmented reality: The impact of content and device type86
Online food delivery: A systematic synthesis of literature and a framework development85
To survive or to thrive? China’s luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis81
Managing relationships in the Tourism Supply Chain to overcome epidemic outbreaks: The case of COVID-19 and the hospitality industry in Spain80
Examining the impact of artificial intelligence on hotel employees through job insecurity perspectives77
The motivations of visiting upscale restaurants during the COVID-19 pandemic: The role of risk perception and trust in government77
User generated content for exploring factors affecting intention to use travel and food delivery services74
Is digital technology the magic bullet for performing work at home? Lessons learned for post COVID-19 recovery in hospitality management74
Organizational trust in times of COVID-19: Hospitality employees’ affective responses to managers’ communication74
Understanding Generation Z through collective consciousness: Impacts for hospitality work and employment73
Digital transformation and hospitality management competencies: Toward an integrative framework73
Online food delivery services and consumers' purchase intention: Integration of theory of planned behavior, theory of perceived risk, and the elaboration likelihood model72
When Female (Male) Robot Is Talking To Me: Effect of service robots’ gender and anthropomorphism on customer satisfaction71
How to enhance hotel guests’ acceptance and experience of smart hotel technology: An examination of visiting intentions69
Using ethical leadership to reduce job stress and improve performance quality in the hospitality industry66
“Crisis management in the hospitality sector SMEs in Pakistan during COVID-19″64
The effect of servant leadership on hotel employees’ behavioral consequences: Work engagement versus job satisfaction64
Improvising resilience: The unfolding of resilient leadership in COVID-19 times63
Customers’ risk perception and dine-out motivation during a pandemic: Insight for the restaurant industry63
Reinterpreting the theory of planned behavior and its application to green hotel consumption intention62
Is career adaptability a double-edged sword? The impact of work social support and career adaptability on turnover intentions during the COVID-19 pandemic62
The effects of green human resource management and perceived organizational support for the environment on green and non-green hotel employee outcomes62
Understanding service attributes of robot hotels: A sentiment analysis of customer online reviews62
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