OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Hospitality Management is 70. 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 2020-03-01 to 2024-03-01.)

Article	Citations
COVID-19 and China’s Hotel Industry: Impacts, a Disaster Management Framework, and Post-Pandemic Agenda	374
Hospitality and tourism industry amid COVID-19 pandemic: Perspectives on challenges and learnings from India	320
Reducing perceived health risk to attract hotel customers in the COVID-19 pandemic era: Focused on technology innovation for social distancing and cleanliness	302
Preference for robot service or human service in hotels? Impacts of the COVID-19 pandemic	272
The role of business model innovation in the hospitality industry during the COVID-19 crisis	234
What factors determining customer continuingly using food delivery apps during 2019 novel coronavirus pandemic period?	223
Do mindfulness and perceived organizational support work? Fear of COVID-19 on restaurant frontline employees’ job insecurity and emotional exhaustion	198
COVID-19: The effects of job insecurity on the job engagement and turnover intent of deluxe hotel employees and the moderating role of generational characteristics	193
Sharing economy: A comprehensive literature review	186
COVID-19, aftermath, impacts, and hospitality firms: An international perspective	183
Job insecurity, subjective well-being and job performance: The moderating role of psychological capital	181
The role of green human resource management in driving hotel’s environmental performance: Interaction and mediation analysis	178
The COVID-19 pandemic and organisational commitment of senior hotel managers	167
Impact of the COVID-19 pandemic: Evidence from the U.S. restaurant industry	163
Do job insecurity, anxiety and depression caused by the COVID-19 pandemic influence hotel employees’ self-rated task performance? The moderating role of employee resilience	154
Responses to COVID-19: The role of performance in the relationship between small hospitality enterprises’ resilience and sustainable tourism development	152
Can corporate social responsibility protect firm value during the COVID-19 pandemic?	151
COVID-19 and hospitality 5.0: Redefining hospitality operations	147
Are you good enough? CSR, quality management and corporate financial performance in the hospitality industry	141
How the COVID-19 pandemic affected hotel Employee stress: Employee perceptions of occupational stressors and their consequences	138
A change of perceived innovativeness for contactless food delivery services using drones after the outbreak of COVID-19	133
Service quality and customer satisfaction: The moderating effects of hotel star rating	133
Turnover intention in the hospitality industry: A meta-analysis	131
Why do people purchase from online travel agencies (OTAs)? A consumption values perspective	131
Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China	123

Hospitality workers’ COVID-19 risk perception and depression: A contingent model based on transactional theory of stress model	119
Creating a safe haven during the crisis: How organizations can achieve deep compliance with COVID-19 safety measures in the hospitality industry	118
Corporate social responsibility (CSR) and customer loyalty in the hotel industry: A cross-country study	114
The effect of CSR on corporate image, customer citizenship behaviors, and customers’ long-term relationship orientation	114
The effect of online restaurant menus on consumers’ purchase intentions during the COVID-19 pandemic	113
Barriers toward purchasing from online travel agencies	113
Restaurants and COVID-19: What are consumers’ risk perceptions about restaurant food and its packaging during the pandemic?	111
Relationships between external knowledge, internal innovation, firms’ open innovation performance, service innovation and business performance in the Pakistani hotel industry	110
Employee work status, mental health, substance use, and career turnover intentions: An examination of restaurant employees during COVID-19	105
Will we have the same employees in hospitality after all? The impact of COVID-19 on employees’ work attitudes and turnover intentions	105
Innovativeness and customer value co-creation behaviors: Mediating role of customer engagement	100
A systematic review of AI technology-based service encounters: Implications for hospitality and tourism operations	99
Two decades of customer experience research in hospitality and tourism: A bibliometric analysis and thematic content analysis	99
The effect of COVID-19 pandemic on domestic tourism: A DEMATEL method analysis on quarantine decisions	98
Quality of virtual reality and its impacts on behavioral intention	97
Impacts of Covid-19 on peer-to-peer accommodation platforms: Host perceptions and responses	97
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 pandemic	97
Comparative study of deep learning models for analyzing online restaurant reviews in the era of the COVID-19 pandemic	97
Job insecurity, work engagement and their effects on hotel employees’ non-green and nonattendance behaviors	94
Shattered but smiling: Human resource management and the wellbeing of hotel employees during COVID-19	92
The blockchain technology and the scope of its application in hospitality operations	91
The link between environmental uncertainty, organizational agility, and organizational creativity in the hotel industry	90
Hitting the reset button for hospitality research in times of crisis: Covid19 and beyond	90
Understanding the impact of COVID-19 intervention policies on the hospitality labor market	90
Job demands–job resources (JD-R) model, work engagement, and well-being of cruise ship employees	89
Linking AI quality performance and customer engagement: The moderating effect of AI preference	88
Strategic responses of the hotel sector to COVID-19: Toward a refined pandemic crisis management framework	88
The impact of the Covid-19 pandemic on customer experience design: The hotel managers’ perspective	87
Workplace spirituality as a mediator between ethical climate and workplace deviant behavior	84
A review of restaurant research in the last two decades: A bibliometric analysis	83
Leveraging “human-likeness” of robotic service at restaurants	82
Hotels’ environmental leadership and employees’ organizational citizenship behavior	81
Human staff vs. service robot vs. fellow customer: Does it matter who helps your customer following a service failure incident?	81
Investigating beliefs, attitudes, and intentions regarding green restaurant patronage: An application of the extended theory of planned behavior with moderating effects of gender and age	81
A conceptual framework of the service delivery system design for hospitality firms in the (post-)viral world: The role of service robots	80
Over-ordering and food waste: The use of food delivery apps during a pandemic	80
Perceived hygiene attributes in the hotel industry: customer retention amid the COVID-19 crisis	78
Human baristas and robot baristas: How does brand experience affect brand satisfaction, brand attitude, brand attachment, and brand loyalty?	78
Do green HR practices enhance green motivation and proactive environmental management maturity in hotel industry?	77
Hotel selection driven by online textual reviews: Applying a semantic partitioned sentiment dictionary and evidence theory	76
COVID-19-induced layoff, survivors’ COVID-19-related stress and performance in hospitality industry: The moderating role of social support	76
Accommodation decision-making during the COVID-19 pandemic: Complexity insights from Greece	74
Employing structural topic modelling to explore perceived service quality attributes in Airbnb accommodation	72
How to enhance the image of edible insect restaurants: Focusing on perceived risk theory	71
To survive or to thrive? China’s luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis	70
Mindset matters in purchasing online food deliveries during the pandemic: The application of construal level and regulatory focus theories	70
An integrated approach to the purchase decision making process of food-delivery apps: Focusing on the TAM and AIDA models	70