International Journal of Hospitality Management

Article	Citations
COVID-19 and China’s Hotel Industry: Impacts, a Disaster Management Framework, and Post-Pandemic Agenda	379
Hospitality and tourism industry amid COVID-19 pandemic: Perspectives on challenges and learnings from India	326
Reducing perceived health risk to attract hotel customers in the COVID-19 pandemic era: Focused on technology innovation for social distancing and cleanliness	308
Preference for robot service or human service in hotels? Impacts of the COVID-19 pandemic	277
The role of business model innovation in the hospitality industry during the COVID-19 crisis	235
What factors determining customer continuingly using food delivery apps during 2019 novel coronavirus pandemic period?	230
Do mindfulness and perceived organizational support work? Fear of COVID-19 on restaurant frontline employees’ job insecurity and emotional exhaustion	203
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	195
Sharing economy: A comprehensive literature review	191
COVID-19, aftermath, impacts, and hospitality firms: An international perspective	188
Job insecurity, subjective well-being and job performance: The moderating role of psychological capital	185
The role of green human resource management in driving hotel’s environmental performance: Interaction and mediation analysis	181
Impact of the COVID-19 pandemic: Evidence from the U.S. restaurant industry	170
The COVID-19 pandemic and organisational commitment of senior hotel managers	168
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	159
Responses to COVID-19: The role of performance in the relationship between small hospitality enterprises’ resilience and sustainable tourism development	155
Can corporate social responsibility protect firm value during the COVID-19 pandemic?	154
COVID-19 and hospitality 5.0: Redefining hospitality operations	151
Are you good enough? CSR, quality management and corporate financial performance in the hospitality industry	144
How the COVID-19 pandemic affected hotel Employee stress: Employee perceptions of occupational stressors and their consequences	140
Turnover intention in the hospitality industry: A meta-analysis	136
Service quality and customer satisfaction: The moderating effects of hotel star rating	136
Why do people purchase from online travel agencies (OTAs)? A consumption values perspective	135
A change of perceived innovativeness for contactless food delivery services using drones after the outbreak of COVID-19	133
Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China	127

Hospitality workers’ COVID-19 risk perception and depression: A contingent model based on transactional theory of stress model	121
Creating a safe haven during the crisis: How organizations can achieve deep compliance with COVID-19 safety measures in the hospitality industry	118
Barriers toward purchasing from online travel agencies	118
Corporate social responsibility (CSR) and customer loyalty in the hotel industry: A cross-country study	118
The effect of online restaurant menus on consumers’ purchase intentions during the COVID-19 pandemic	117
The effect of CSR on corporate image, customer citizenship behaviors, and customers’ long-term relationship orientation	117
Restaurants and COVID-19: What are consumers’ risk perceptions about restaurant food and its packaging during the pandemic?	114
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	106
Will we have the same employees in hospitality after all? The impact of COVID-19 on employees’ work attitudes and turnover intentions	106
Quality of virtual reality and its impacts on behavioral intention	104
A systematic review of AI technology-based service encounters: Implications for hospitality and tourism operations	102
Innovativeness and customer value co-creation behaviors: Mediating role of customer engagement	102
Two decades of customer experience research in hospitality and tourism: A bibliometric analysis and thematic content analysis	101
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	100
Impacts of Covid-19 on peer-to-peer accommodation platforms: Host perceptions and responses	100
Comparative study of deep learning models for analyzing online restaurant reviews in the era of the COVID-19 pandemic	98
The effect of COVID-19 pandemic on domestic tourism: A DEMATEL method analysis on quarantine decisions	97
Shattered but smiling: Human resource management and the wellbeing of hotel employees during COVID-19	94
Job insecurity, work engagement and their effects on hotel employees’ non-green and nonattendance behaviors	94
The blockchain technology and the scope of its application in hospitality operations	93
The link between environmental uncertainty, organizational agility, and organizational creativity in the hotel industry	92
Job demands–job resources (JD-R) model, work engagement, and well-being of cruise ship employees	92
Linking AI quality performance and customer engagement: The moderating effect of AI preference	92
Understanding the impact of COVID-19 intervention policies on the hospitality labor market	92
The impact of the Covid-19 pandemic on customer experience design: The hotel managers’ perspective	91
Strategic responses of the hotel sector to COVID-19: Toward a refined pandemic crisis management framework	91
Hitting the reset button for hospitality research in times of crisis: Covid19 and beyond	90
Hotels’ environmental leadership and employees’ organizational citizenship behavior	87
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	87
Leveraging “human-likeness” of robotic service at restaurants	87
Workplace spirituality as a mediator between ethical climate and workplace deviant behavior	86
Over-ordering and food waste: The use of food delivery apps during a pandemic	84
A review of restaurant research in the last two decades: A bibliometric analysis	83
A conceptual framework of the service delivery system design for hospitality firms in the (post-)viral world: The role of service robots	82
Human staff vs. service robot vs. fellow customer: Does it matter who helps your customer following a service failure incident?	81
Do green HR practices enhance green motivation and proactive environmental management maturity in hotel industry?	81
Perceived hygiene attributes in the hotel industry: customer retention amid the COVID-19 crisis	80
COVID-19-induced layoff, survivors’ COVID-19-related stress and performance in hospitality industry: The moderating role of social support	78
Hotel selection driven by online textual reviews: Applying a semantic partitioned sentiment dictionary and evidence theory	78
Human baristas and robot baristas: How does brand experience affect brand satisfaction, brand attitude, brand attachment, and brand loyalty?	78
Accommodation decision-making during the COVID-19 pandemic: Complexity insights from Greece	76
Employing structural topic modelling to explore perceived service quality attributes in Airbnb accommodation	74
Effect of CSR activities on meaningfulness, compassion, and employee engagement: A sense-making theoretical approach	72
To survive or to thrive? China’s luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis	72
How to enhance the image of edible insect restaurants: Focusing on perceived risk theory	72
An integrated approach to the purchase decision making process of food-delivery apps: Focusing on the TAM and AIDA models	71
Managing relationships in the Tourism Supply Chain to overcome epidemic outbreaks: The case of COVID-19 and the hospitality industry in Spain	71
Mindset matters in purchasing online food deliveries during the pandemic: The application of construal level and regulatory focus theories	71
Psychosocial work environment, work engagement, and employee commitment: A moderated, mediation model	69

The Value of Service Robots from the Hotel Guest’s Perspective: A Mixed-Method Approach	69
Organizational trust in times of COVID-19: Hospitality employees’ affective responses to managers’ communication	69
Dealing with customer incivility: The effects of managerial support on employee psychological well-being and quality-of-life	68
Eco-friendly hotel stay and environmental attitude: A value-attitude-behaviour perspective	66
Socially responsible human resource management and hotel employee organizational citizenship behavior for the environment: A social cognitive perspective	65
The motivations of visiting upscale restaurants during the COVID-19 pandemic: The role of risk perception and trust in government	65
The relationship between board diversity and firm performance in the lodging industry: The moderating role of internationalization	64
A fad or the future? Examining the effectiveness of virtual reality advertising in the hotel industry	64
Customer-robot interactions: Understanding customer experience with service robots	62
Why hotel employees care about Corporate Social Responsibility (CSR): Using need satisfaction theory	62
Is digital technology the magic bullet for performing work at home? Lessons learned for post COVID-19 recovery in hospitality management	62
Does customer incivility undermine employees’ service performance?	62
Enhancing hospitality business performance: The role of entrepreneurial orientation and networking ties in a dynamic environment	61
Tackling food waste in all-inclusive resort hotels	60
Online food delivery: A systematic synthesis of literature and a framework development	59
Customers’ risk perception and dine-out motivation during a pandemic: Insight for the restaurant industry	58
Enhancing the customer experience with virtual and augmented reality: The impact of content and device type	58
The effect of servant leadership on hotel employees’ behavioral consequences: Work engagement versus job satisfaction	57
“How was your meal?” Examining customer experience using Google maps reviews	57
Digital transformation and hospitality management competencies: Toward an integrative framework	57
Independent restaurant operator perspectives in the wake of the COVID-19 pandemic	56
“Crisis management in the hospitality sector SMEs in Pakistan during COVID-19″	56
Online persuasion of review emotional intensity: A text mining analysis of restaurant reviews	56
The effects of high performance work systems in employees’ service-oriented OCB	55
User generated content for exploring factors affecting intention to use travel and food delivery services	55
Using the theory of planned behavior to predict food safety behavioral intention: A systematic review and meta-analysis	54
The fear of being infected and fired: Examining the dual job stressors of hospitality employees during COVID-19	53
How to enhance hotel guests’ acceptance and experience of smart hotel technology: An examination of visiting intentions	52
When Female (Male) Robot Is Talking To Me: Effect of service robots’ gender and anthropomorphism on customer satisfaction	52
Understanding the human side of green hospitality management	52
Government and social trust vs. hotel response efficacy: A protection motivation perspective on hotel stay intention during the COVID-19 pandemic	51
Improvising resilience: The unfolding of resilient leadership in COVID-19 times	51
Understanding Generation Z through collective consciousness: Impacts for hospitality work and employment	51
Being ignored at work: Understanding how and when spiritual leadership curbs workplace ostracism in the hospitality industry	51
Using ethical leadership to reduce job stress and improve performance quality in the hospitality industry	51
The current state of academic research into peer-to-peer accommodation platforms	50
A bibliometric analysis of trust in the field of hospitality and tourism	50
Is career adaptability a double-edged sword? The impact of work social support and career adaptability on turnover intentions during the COVID-19 pandemic	50
Examining the impact of artificial intelligence on hotel employees through job insecurity perspectives	50
Sustainability implementation in restaurants: A comprehensive model of drivers, barriers, and competitiveness-mediated effects on firm performance	49
Exploring the connections among CSR performance, reporting, and external assurance: Evidence from the hospitality and tourism industry	49
Online food delivery services and consumers' purchase intention: Integration of theory of planned behavior, theory of perceived risk, and the elaboration likelihood model	49
Exploring the visitors' decision-making process for Airbnb and hotel accommodations using value-attitude-behavior and theory of planned behavior	49
Rapid responding to the COVID-19 crisis: Assessing the resilience in the German restaurant and bar industry	49
CEO letters: Hospitality corporate narratives during the COVID-19 pandemic	48
A multilevel investigation of the link between ethical leadership behaviour and employees green behaviour in the hospitality industry	48
Ability and willingness to work during COVID-19 pandemic:Perspectives of front-line hotel employees	47
What makes Airbnb likeable? Exploring the nexus between service attractiveness, country image, perceived authenticity and experience from a social exchange theory perspective within an emerging econom	47
Reinterpreting the theory of planned behavior and its application to green hotel consumption intention	47
Understanding guests’ behavior to visit green hotels: The role of ethical ideology and religiosity	47
The effects of green human resource management and perceived organizational support for the environment on green and non-green hotel employee outcomes	47
Understanding service attributes of robot hotels: A sentiment analysis of customer online reviews	47
Determinants of consumers’ choices in hotel online searches: A comparison of consideration and booking stages	46
Depletion of psychological, financial, and social resources in the hospitality sector during the pandemic	46
Nexus between CSR and DSIW: A PLS-SEM Approach	45
Investigating the effect of message framing on event attendees’ engagement with advertisement promoting food waste reduction practices	45
Using machine learning and big data for efficient forecasting of hotel booking cancellations	45
When and how the psychologically entitled employees hide more knowledge?	45
Employees' perceived job performance, organizational identification, and pro-environmental behaviors in the hotel industry	45
Power dynamics in peer-to-peer accommodation: Insights from Airbnb hosts	45
Transformational Leadership, HRM practices and burnout during the COVID-19 pandemic: The role of personal stress, anxiety, and workplace loneliness	44
The repercussions and challenges of COVID-19 in the hotel industry: Potential strategies from a case study of Indonesia	44
To Empower or Not to Empower? Multilevel Effects of Empowering Leadership on Knowledge Hiding	44
Organizational support versus supervisor support: The impact on hospitality managers’ psychological contract and work engagement	43
Virtual reality is so cool! How technology innovativeness shapes consumer responses to service preview modes	43
How and when servant leaders fuel creativity: The role of servant attitude and intrinsic motivation	43
Going beyond the curve: Strategic measures to recover hotel activity in times of COVID-19	43
To dine or not to dine? Collective wellbeing in hospitality in the COVID-19 era	43
Construction of a service quality scale for the online food delivery industry	43
Development and validation of standard hotel corporate social responsibility (CSR) scale from the employee perspective	43
COVID-19 impacts, coping strategies, and management reflection: A lodging industry case	43
Mentoring for gender equality: Supporting female leaders in the hospitality industry	42
Seeking a competitive advantage in wine tourism: Heritage and storytelling at the cellar-door	42
The negative effect of scarcity cues on consumer purchase decisions in the hospitality industry during the COVID-19 pandemic	42
The green B&B promotion strategies for tourist loyalty: surveying the restart of Chinese national holiday travel after COVID-19	42
The COVID-19 pandemic effects on the hospitality industry using social systems theory: A multi-country comparison	42
Exploring the meaning of work within the sharing economy: A case of food-delivery workers	42
Brand knowledge and non-financial brand performance in the green restaurants: Mediating effect of brand attitude	42
Modeling a green supply chain in the hotel industry: An evolutionary game theory approach	42
Terminator or accelerator? Lessons from the peer-to-peer accommodation hosts in China in responses to COVID-19	41

Sentiment and guest satisfaction with peer-to-peer accommodation: When are online ratings more trustworthy?	41
The effects of crowdedness and safety measures on restaurant patronage choices and perceptions in the COVID-19 pandemic	41
Leadership styles, motivating language, and work engagement: An empirical investigation of the hotel industry	41
Eliciting customers’ waste reduction and water saving behaviors at a hotel	40
Impact of customer-to-customer interactions on overall service experience: A social servicescape perspective	40
Millennials’ willingness to pay for green restaurants	40
The socially distant servicescape: An investigation of consumer preference’s during the re-opening phase	40
Food waste management in ethnic food restaurants	40
The mediating role of psychological distress between ostracism, work engagement, and turnover intentions: An analysis in the Cypriot hospitality context	39
Effects of CSR on affective organizational commitment via organizational justice and organization-based self-esteem	39
Corporate social responsibility in international hotel chains and its effects on local employees: Scale development and empirical testing in China	39
Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant	39
Artificial intelligence in tourism and hospitality: Bibliometric analysis and research agenda	39
The perils of hotel technology: The robot usage resistance model	39
Personal resources and personal demands for work engagement: Evidence from employees in the service industry	39
Mr. Potato Head fights food waste: The effect of anthropomorphism in promoting ugly food	39
Unfolding deconstructive effects of negative shocks on psychological contract violation, organizational cynicism, and turnover intention	39
Stigma & dirty work: In-group and out-group perceptions of essential service workers during COVID-19	38
The coevolutionary process of restaurant CSR in the time of mega disruption	38
Learn from the past and prepare for the future: A critical assessment of crisis management research in hospitality	38
Customer mistreatment and service performance: A self-consistency perspective	38
Saving the hotel industry: Strategic response to the COVID-19 pandemic, hotel selection analysis, and customer retention	38
Effects of employees’ social exchange and the mediating role of customer orientation in the restaurant industry	38
Self-service technology kiosk design for restaurants: An QFD application	38
Gender diversity in hospitality and tourism top management teams: A systematic review of the last 10 years	38
Effects of hotel website photographs and length of textual descriptions on viewers’ emotions and behavioral intentions	38
Determinants of hotel guests’ pro-environmental behaviour: Past behaviour as moderator	37
Building competitive advantage for hospitality companies: The roles of green innovation strategic orientation and green intellectual capital	37
Exploring the motivations to use online meal delivery platforms: Before and during quarantine	37
Sustainability awareness, management practices and organisational culture in hotels: Evidence from developing countries	37
Effectuation and causation configurations for business model innovation: Addressing COVID-19 in the gastronomy industry	37
Stakeholders of the world, unite!: Hospitality in the time of COVID-19	37
The 7 Ps marketing mix of home-sharing services: Mining travelers’ online reviews on Airbnb	37
Unveiling the cloak of deviance: Linguistic cues for psychological processes in fake online reviews	36
Managing emotional labor for service quality: A cross-level analysis among hotel employees	36
Anxiety and gratitude toward the organization: Relationships with error management culture and service recovery performance	36
The relationship between purpose of performance appraisal and psychological contract: Generational differences as a moderator	36
Nature-based solutions, mental health, well-being, price fairness, attitude, loyalty, and evangelism for green brands in the hotel context	36
What are the key success factors for strategy formulation and implementation? Perspectives of managers in the hotel industry	35
COVID-19 impact on the hospitality industry: Exploratory study of financial-slack-driven risk preparedness	35
How to win the consumer’s heart? Exploring appraisal determinants of consumer pre-consumption emotions	35
Hospitality diversity management and job satisfaction: The mediating role of organizational commitment across individual differences	35
The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs	35
Impact of COVID-19 on the hospitality industry: A supply chain resilience perspective	35
New measuring stick on sharing accommodation: Guest-perceived benefits and risks	35
Nature based solutions and customer retention strategy: Eliciting customer well-being experiences and self-rated mental health	35
Factors influencing customers’ dine out intention during COVID-19 reopening period: The moderating role of country-of-origin effect	34
Workplace bullying in the hospitality industry: A hindrance to the employee mindfulness state and a source of emotional exhaustion	34
Predicting hospitality employees’ safety performance behaviors in the COVID-19 pandemic	34
Resident perceptions of the impacts of P2P accommodation: Implications for neighbourhoods	34
To disclose or to falsify: The effects of cognitive trust and affective trust on customer cooperation in contact tracing	34
Hospitality and tourism service innovation: A bibliometric review and future research agenda	34
Should I leave this industry? The role of stress and negative emotions in response to an industry negative work event	34
Customer mistreatment and employee well-being: A daily diary study of recovery mechanisms for frontline restaurant employees in a hotel	33
Effect of CSR contribution timing during COVID-19 pandemic on consumers’ prepayment purchase intentions: Evidence from hospitality industry in China	33
Determinants of sustainable behavior of firms and the consequences for customer satisfaction in hospitality	33
Consumers’ luxury restaurant reservation session abandonment behavior during the COVID-19 pandemic: The influence of luxury restaurant attachment, emotional ambivalence, and luxury consumption goals	33
An investigation of the moderating effects of current job position level and hotel work experience between technology readiness and technology acceptance	33
Knowledge sharing in the hospitality context: The roles of leader humility, job crafting, and promotion focus	33
Price and RevPAR determinants of Airbnb listings: Convergent and divergent evidence	33
The impact of the challenge and hindrance stress on hotel employees interpersonal citizenship behaviors: Psychological capital as a moderator	33
Examining the effect of entrepreneurial leadership on employees’ innovative behavior in SME hotels: A mediated moderation model	32
Unravelling the effects of cultural differences in the online appraisal of hospitality and tourism services	32
Virtual travel community members’ stickiness behaviour: How and when it develops	32
Board diversity and firm performance in the U.S. tourism sector: The effect of institutional ownership	32
An examination of the gap between carbon offsetting attitudes and behaviors: Role of knowledge, credibility and trust	32
Effect of hotel employees’ workplace friendship on workplace deviance behaviour: Moderating role of organisational identification	32
Lending technologies and access to finance for SMEs in the hospitality industry	32
The influence of perceived credibility on purchase intention via competence and authenticity	32
Workplace incivility in restaurants: Who’s the real victim? Employee deviance and customer reciprocity	32
Balanced scorecard in the hospitality and tourism industry: Past, present and future	32
Process vs. outcome: Effects of food photo types in online restaurant reviews on consumers’ purchase intention	31
“His lack of a mask ruined everything.” Restaurant customer satisfaction during the COVID-19 outbreak: An analysis of Yelp review texts and star-ratings	31
When positive reviews backfire: The effect of review dispersion and expectation disconfirmation on Airbnb guests’ experiences	31
Leadership research in the root of hospitality scholarship: 1960–2020	31
How does COVID-19 differ from previous crises? A comparative study of health-related crisis research in the tourism and hospitality context	31
Cruise ship dining experiencescape: The perspective of female cruise travelers in the midst of the COVID-19 pandemic	31
Public strategies to rescue the hospitality industry following the impact of COVID-19: A case study of the European Union	31
Promoting employee green behavior in the Chinese and Vietnamese hospitality contexts: The roles of green human resource management practices and responsible leadership	31
The impact of exploitative leadership on frontline hospitality employees’ service performance: A social exchange perspective	31
Comparing working conditions and job satisfaction in hospitality workers across Europe	31
When and how can organizational punishment stop unethical pro-organizational behaviors in hospitality?	31
A systematic literature review of the personal value orientation construct in hospitality and tourism literature	30
Exploring the underlying factors of customer value in restaurants: A machine learning approach	30
Does gender bias exist? The impact of gender congruity on consumer’s Airbnb booking intention and the mediating role of trust	30
Consumers’ sustainable food choices: Antecedents and motivational imbalance	30
Evaluation of hotel brand competitiveness based on hotel features ratings	30
Hedonic consumption pathway vs. acquisition-transaction utility pathway: An empirical comparison of Airbnb and hotels	30
Identifying unreliable online hospitality reviews with biased user-given ratings: A deep learning forecasting approach	30
Linking servicescape and customer engagement: An investigation in the hotel context	30
Strategies to reduce food waste in the foodservices sector: A systematic review	30
Factors affecting hotel managers’ intentions to adopt robotic technologies: A global study	30
Dual-focused transformational leadership and service innovation in hospitality organisations: A multilevel investigation	30
The effect of hotel lobby design on booking intentions: An intergenerational examination	30
The role of customer behavior in forming perceived value at restaurants: A multidimensional approach	29