International Journal of Hospitality Management

Article	Citations
Hospitality and tourism industry amid COVID-19 pandemic: Perspectives on challenges and learnings from India	359
Preference for robot service or human service in hotels? Impacts of the COVID-19 pandemic	317
The role of business model innovation in the hospitality industry during the COVID-19 crisis	258
Do mindfulness and perceived organizational support work? Fear of COVID-19 on restaurant frontline employees’ job insecurity and emotional exhaustion	229
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	218
Impact of the COVID-19 pandemic: Evidence from the U.S. restaurant industry	196
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	186
Responses to COVID-19: The role of performance in the relationship between small hospitality enterprises’ resilience and sustainable tourism development	184
COVID-19 and hospitality 5.0: Redefining hospitality operations	174
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-19	155
How the COVID-19 pandemic affected hotel Employee stress: Employee perceptions of occupational stressors and their consequences	153
A systematic review of AI technology-based service encounters: Implications for hospitality and tourism operations	147
Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China	144
The effect of online restaurant menus on consumers’ purchase intentions during the COVID-19 pandemic	141
Relationships between external knowledge, internal innovation, firms’ open innovation performance, service innovation and business performance in the Pakistani hotel industry	137
Two decades of customer experience research in hospitality and tourism: A bibliometric analysis and thematic content analysis	134
Creating a safe haven during the crisis: How organizations can achieve deep compliance with COVID-19 safety measures in the hospitality industry	129
Hospitality workers’ COVID-19 risk perception and depression: A contingent model based on transactional theory of stress model	127
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-19	124
Will we have the same employees in hospitality after all? The impact of COVID-19 on employees’ work attitudes and turnover intentions	118
Shattered but smiling: Human resource management and the wellbeing of hotel employees during COVID-19	116
Comparative study of deep learning models for analyzing online restaurant reviews in the era of the COVID-19 pandemic	115
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	111

The effect of COVID-19 pandemic on domestic tourism: A DEMATEL method analysis on quarantine decisions	110
Leveraging “human-likeness” of robotic service at restaurants	109
The impact of the Covid-19 pandemic on customer experience design: The hotel managers’ perspective	107
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	106
Strategic responses of the hotel sector to COVID-19: Toward a refined pandemic crisis management framework	104
Over-ordering and food waste: The use of food delivery apps during a pandemic	103
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 robots	94
The Value of Service Robots from the Hotel Guest’s Perspective: A Mixed-Method Approach	93
An integrated approach to the purchase decision making process of food-delivery apps: Focusing on the TAM and AIDA models	93
Perceived hygiene attributes in the hotel industry: customer retention amid the COVID-19 crisis	91
Eco-friendly hotel stay and environmental attitude: A value-attitude-behaviour perspective	90
Socially responsible human resource management and hotel employee organizational citizenship behavior for the environment: A social cognitive perspective	90
Artificial intelligence in tourism and hospitality: Bibliometric analysis and research agenda	89
Accommodation decision-making during the COVID-19 pandemic: Complexity insights from Greece	88
COVID-19-induced layoff, survivors’ COVID-19-related stress and performance in hospitality industry: The moderating role of social support	87
Enhancing the customer experience with virtual and augmented reality: The impact of content and device type	86
Online food delivery: A systematic synthesis of literature and a framework development	85
To survive or to thrive? China’s luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis	81
Managing relationships in the Tourism Supply Chain to overcome epidemic outbreaks: The case of COVID-19 and the hospitality industry in Spain	80
Examining the impact of artificial intelligence on hotel employees through job insecurity perspectives	77
The motivations of visiting upscale restaurants during the COVID-19 pandemic: The role of risk perception and trust in government	77
User generated content for exploring factors affecting intention to use travel and food delivery services	74
Is digital technology the magic bullet for performing work at home? Lessons learned for post COVID-19 recovery in hospitality management	74
Organizational trust in times of COVID-19: Hospitality employees’ affective responses to managers’ communication	74
Understanding Generation Z through collective consciousness: Impacts for hospitality work and employment	73
Digital transformation and hospitality management competencies: Toward an integrative framework	73
Online food delivery services and consumers' purchase intention: Integration of theory of planned behavior, theory of perceived risk, and the elaboration likelihood model	72
When Female (Male) Robot Is Talking To Me: Effect of service robots’ gender and anthropomorphism on customer satisfaction	71
How to enhance hotel guests’ acceptance and experience of smart hotel technology: An examination of visiting intentions	69
Using ethical leadership to reduce job stress and improve performance quality in the hospitality industry	66
“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 satisfaction	64
Improvising resilience: The unfolding of resilient leadership in COVID-19 times	63
Customers’ risk perception and dine-out motivation during a pandemic: Insight for the restaurant industry	63
Reinterpreting the theory of planned behavior and its application to green hotel consumption intention	62
Is career adaptability a double-edged sword? The impact of work social support and career adaptability on turnover intentions during the COVID-19 pandemic	62
The effects of green human resource management and perceived organizational support for the environment on green and non-green hotel employee outcomes	62
Understanding service attributes of robot hotels: A sentiment analysis of customer online reviews	62
Independent restaurant operator perspectives in the wake of the COVID-19 pandemic	61
Virtual reality is so cool! How technology innovativeness shapes consumer responses to service preview modes	61
A multilevel investigation of the link between ethical leadership behaviour and employees green behaviour in the hospitality industry	61
Government and social trust vs. hotel response efficacy: A protection motivation perspective on hotel stay intention during the COVID-19 pandemic	61
The perils of hotel technology: The robot usage resistance model	60
Exploring the visitors' decision-making process for Airbnb and hotel accommodations using value-attitude-behavior and theory of planned behavior	58
Exploring the connections among CSR performance, reporting, and external assurance: Evidence from the hospitality and tourism industry	58
Rapid responding to the COVID-19 crisis: Assessing the resilience in the German restaurant and bar industry	58
The fear of being infected and fired: Examining the dual job stressors of hospitality employees during COVID-19	58
Transformational Leadership, HRM practices and burnout during the COVID-19 pandemic: The role of personal stress, anxiety, and workplace loneliness	57

A bibliometric analysis of trust in the field of hospitality and tourism	55
Promoting employee green behavior in the Chinese and Vietnamese hospitality contexts: The roles of green human resource management practices and responsible leadership	54
Building competitive advantage for hospitality companies: The roles of green innovation strategic orientation and green intellectual capital	53
Nature-based solutions, mental health, well-being, price fairness, attitude, loyalty, and evangelism for green brands in the hotel context	53
Food waste management in ethnic food restaurants	53
Construction of a service quality scale for the online food delivery industry	53
Modeling a green supply chain in the hotel industry: An evolutionary game theory approach	52
Effects of CSR on affective organizational commitment via organizational justice and organization-based self-esteem	51
CEO letters: Hospitality corporate narratives during the COVID-19 pandemic	51
Ability and willingness to work during COVID-19 pandemic:Perspectives of front-line hotel employees	51
Going beyond the curve: Strategic measures to recover hotel activity in times of COVID-19	50
Depletion of psychological, financial, and social resources in the hospitality sector during the pandemic	50
Saving the hotel industry: Strategic response to the COVID-19 pandemic, hotel selection analysis, and customer retention	50
To dine or not to dine? Collective wellbeing in hospitality in the COVID-19 era	50
The negative effect of scarcity cues on consumer purchase decisions in the hospitality industry during the COVID-19 pandemic	49
Exploring the motivations to use online meal delivery platforms: Before and during quarantine	49
The repercussions and challenges of COVID-19 in the hotel industry: Potential strategies from a case study of Indonesia	49
Stigma & dirty work: In-group and out-group perceptions of essential service workers during COVID-19	49
Determinants of hotel guests’ pro-environmental behaviour: Past behaviour as moderator	49
The mediating role of psychological distress between ostracism, work engagement, and turnover intentions: An analysis in the Cypriot hospitality context	48
COVID-19 impacts, coping strategies, and management reflection: A lodging industry case	48
The COVID-19 pandemic effects on the hospitality industry using social systems theory: A multi-country comparison	48
Factors affecting hotel managers’ intentions to adopt robotic technologies: A global study	47
Learn from the past and prepare for the future: A critical assessment of crisis management research in hospitality	47
The green B&B promotion strategies for tourist loyalty: surveying the restart of Chinese national holiday travel after COVID-19	47
Leadership styles, motivating language, and work engagement: An empirical investigation of the hotel industry	47
Workplace bullying in the hospitality industry: A hindrance to the employee mindfulness state and a source of emotional exhaustion	46
Gender diversity in hospitality and tourism top management teams: A systematic review of the last 10 years	46
Strategies to reduce food waste in the foodservices sector: A systematic review	46
Self-service technology kiosk design for restaurants: An QFD application	45
The effects of crowdedness and safety measures on restaurant patronage choices and perceptions in the COVID-19 pandemic	45
Terminator or accelerator? Lessons from the peer-to-peer accommodation hosts in China in responses to COVID-19	45
The effect of hotel livestreaming on viewers’ purchase intention: Exploring the role of parasocial interaction and emotional engagement	45
Effectuation and causation configurations for business model innovation: Addressing COVID-19 in the gastronomy industry	45
Hospitality and tourism service innovation: A bibliometric review and future research agenda	44
The impact of exploitative leadership on frontline hospitality employees’ service performance: A social exchange perspective	44
Price and RevPAR determinants of Airbnb listings: Convergent and divergent evidence	43
Sustainability awareness, management practices and organisational culture in hotels: Evidence from developing countries	43
To disclose or to falsify: The effects of cognitive trust and affective trust on customer cooperation in contact tracing	43
Let’s face it: Are customers ready for facial recognition technology at quick-service restaurants?	42
Impact of COVID-19 on the hospitality industry: A supply chain resilience perspective	42
The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs	42
Should I leave this industry? The role of stress and negative emotions in response to an industry negative work event	42
The coevolutionary process of restaurant CSR in the time of mega disruption	41
Applications of disruptive digital technologies in hotel industry: A systematic review	41
Stakeholders of the world, unite!: Hospitality in the time of COVID-19	40
Examining the effect of entrepreneurial leadership on employees’ innovative behavior in SME hotels: A mediated moderation model	40
COVID-19 impact on the hospitality industry: Exploratory study of financial-slack-driven risk preparedness	40
Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant	40
How does COVID-19 differ from previous crises? A comparative study of health-related crisis research in the tourism and hospitality context	40
Cruise ship dining experiencescape: The perspective of female cruise travelers in the midst of the COVID-19 pandemic	39
Effects of green transformational leadership on green performance of employees via the mediating role of corporate social responsibility: Reflection from North Cyprus	39
Predicting hospitality employees’ safety performance behaviors in the COVID-19 pandemic	39
Knowledge sharing in the hospitality context: The roles of leader humility, job crafting, and promotion focus	39
Linking servicescape and customer engagement: An investigation in the hotel context	39
When positive reviews backfire: The effect of review dispersion and expectation disconfirmation on Airbnb guests’ experiences	39
The nonlinear effect of service robot anthropomorphism on customers’ usage intention: A privacy calculus perspective	39
Dancing with service robots: The impacts of employee-robot collaboration on hotel employees’ job crafting	38
Green inclusive leadership and employee green behaviors in the hotel industry: Does perceived green organizational support matter?	38
Hospitality employee’s mindfulness and its impact on creativity and customer satisfaction: The moderating role of organizational error tolerance	38
Factors influencing customers’ dine out intention during COVID-19 reopening period: The moderating role of country-of-origin effect	38
The impact of the challenge and hindrance stress on hotel employees interpersonal citizenship behaviors: Psychological capital as a moderator	38
“His lack of a mask ruined everything.” Restaurant customer satisfaction during the COVID-19 outbreak: An analysis of Yelp review texts and star-ratings	37
Dual-focused transformational leadership and service innovation in hospitality organisations: A multilevel investigation	37
Consumers’ luxury restaurant reservation session abandonment behavior during the COVID-19 pandemic: The influence of luxury restaurant attachment, emotional ambivalence, and luxury consumption goals	37
Customer engagement and hotel booking intention: The mediating and moderating roles of customer-perceived value and brand reputation	37
Effect of CSR contribution timing during COVID-19 pandemic on consumers’ prepayment purchase intentions: Evidence from hospitality industry in China	37
Technology acceptance antecedents in digital transformation in hospitality industry	37
Food waste reduction and taking away leftovers: Interplay of food-ordering routine, planning routine, and motives	36
Identifying unreliable online hospitality reviews with biased user-given ratings: A deep learning forecasting approach	36
The laws of attraction: Role of green human resources, culture and environmental performance in the hospitality sector	36
The effect of ad appeals and message framing on consumer responses to plant-based menu items	36
Psychological capital and innovative work behaviour: The role of mastery orientation and creative self-efficacy	36
Frontline employee anger in response to customer incivility: Antecedents and consequences	36
Understanding the experience and meaning of app-based food delivery from a mobility perspective	36
Leadership research in the root of hospitality scholarship: 1960–2020	35
Hedonic consumption pathway vs. acquisition-transaction utility pathway: An empirical comparison of Airbnb and hotels	35
Process vs. outcome: Effects of food photo types in online restaurant reviews on consumers’ purchase intention	35
Public strategies to rescue the hospitality industry following the impact of COVID-19: A case study of the European Union	35
Determinants of willingness to pay to stay at a green lodging facility	34

Beyond smart systems adoption: Enabling diffusion and assimilation of smartness in hospitality	34
Adoption of smart voice assistants technology among Airbnb guests: A revised self-efficacy-based value adoption model (SVAM)	34
Reconstruction of the relationship between traditional and emerging restaurant brand and customer WOM	33
Impacts of cruise industry corporate social responsibility reputation on customers’ loyalty: Mediating role of trust and identification	33
The effects of psychological capital, social capital, and human capital on hotel employees’ occupational stress and turnover intention	33
Consumer aggression and frontline employees’ turnover intention: The role of job anxiety, organizational support, and obligation feeling	33
The financial impact of online customer reviews in the restaurant industry: A moderating effect of brand equity	33
Welcoming host, cozy house? The impact of service attitude on sensory experience	33
Ghost kitchens on the rise: Effects of knowledge and perceived benefit-risk on customers’ behavioral intentions	33
Fostering absorptive capacity and facilitating innovation in hospitality organizations through empowering leadership	32
When and how can organizational punishment stop unethical pro-organizational behaviors in hospitality?	32
Antecedents and consequences of hotel customers’ psychological ownership	32
What prevents consumers that are aware of Airbnb from using the platform? A mixed methods approach	31
Drivers and consequences of sustainability committee existence? Evidence from the hospitality and tourism industry	31
Tourism, hospitality, and DEA: Where do we come from and where do we go?	31
When and why organizational dehumanization leads to deviant work behaviors in hospitality industry	31
Assessing customer financial risk perception and attitude in the hotel industry: Exploring the role of protective measures against COVID-19	31
Impact of the COVID-19 pandemic on management-level hotel employees’ work behaviors: Moderating effects of working-from-home	31
How self-gratification and social values shape revisit intention and customer loyalty of Airbnb customers	31
Knowledge sharing in hospitality organizations: A meta-analysis	31
Does job passion enhance job embeddedness? A moderated mediation model of work engagement and abusive supervision	31
Understanding the reactions of government and gaming concessionaires on COVID-19 through the neo-institutional theory – The case of Macao	30
Descriptive or injunctive: How do restaurant customers react to the guidelines of COVID-19 prevention measures? The role of psychological reactance	30
The effect of COVID-19 on tourists’ intention to resume hotel consumption: The role of resilience	30
Restaurant preventive behaviors and the role of media during a pandemic	30
Ethical leadership, trust in organization and their impacts on critical hotel employee outcomes	29
How do authenticity and quality perceptions affect dining experiences and recommendations of food trucks? The moderating role of perceived risk	29
Use numbers not words! Communicating hotels’ cleaning programs for COVID-19 from the brand perspective	29
Driven by technology or sociality? Use intention of service robots in hospitality from the human–robot interaction perspective	29
Are consumers more attracted to restaurants featuring humanoid or non-humanoid service robots?	29
Am I choosing the right career? The implications of COVID-19 on the occupational attitudes of hospitality management students	28
It’s worth it! High performance work systems for employee job satisfaction: The mediational role of burnout	28
Digital currency and payment innovation in the hospitality and tourism industry	28
A data-driven approach to measure restaurant performance by combining online reviews with historical sales data	28
The impacts of cultural intelligence and emotional labor on the job satisfaction of luxury hotel employees	28
The influence of exploitative leadership on hospitality employees’ green innovative behavior: A moderated mediation model	28
How consumers perceive authenticity in restaurants: A study of online reviews	28
The dark side of artificial intelligence in service: The “watching-eye” effect and privacy concerns	28
Narrowing the intention-behavior gap: The impact of hotel green certification	27
Disentangling green service innovative behavior among hospitality employees: The role of customer green involvement	27
Why do hotel frontline employees use service robots in the workplace? A technology affordance theory perspective	27
Pay and benefit satisfaction, perceived organizational support, and turnover intentions: The moderating role of job variety	27
Impact of the rating system on sentiment and tone of voice: A Booking.com and TripAdvisor comparison study	27
Measuring perceived risk in sharing economy: A classical test theory and item response theory approach	27
New employee orientation, role-related stressors and conflict at work: Consequences for work attitudes and performance of hospitality employees	27
Novel deep learning approach for forecasting daily hotel demand with agglomeration effect	27
Stress and coping among micro-entrepreneurs of peer-to-peer accommodation	27
Hosting in turbulent times: Hoteliers’ perceptions and strategies to recover from the Covid-19 pandemic	27
Pictures vs. reality: Roles of disconfirmation magnitude, disconfirmation sensitivity, and branding	27
Disentangling the dynamics of service failure and service recovery in peer-to-peer accommodations: A triadic perspective	27
Key drivers of innovation capability in hotels: implications on performance	26
Communication of food waste messages: The effects of communication modality, presentation order, and mindfulness on food waste reduction intention	26
Managers’ perspectives on restaurant food waste separation intention: The roles of institutional pressures and internal forces	26
The role of nostalgia-evoking stimuli at nostalgia-themed restaurants in explaining benefits, consumption value and post-purchase behavioral intention	26
Subconscious influences on perceived cleanliness in hospitality settings	26
Serve perfectly, being happier: A perfectionistic perspective on customer-driven hotel employee citizenship behavior and well-being	26
The interface between hospitality and tourism entrepreneurship, integration and well-being: A study of refugee entrepreneurs	26
Supplier innovativeness in supply chain integration and sustainable performance in the hotel industry	26
Mobile, traditional, and cryptocurrency payments influence consumer trust, attitude, and destination choice: Chinese versus Koreans	26
Are unmanned smart hotels du jour or are they here forever? Experiential pathway analysis of antecedents of satisfaction and loyalty	26
Servant leadership elevates supervisor-subordinate guanxi: An investigation of psychological safety and organizational identification	25
Employees’ perception of robots and robot-induced unemployment in hospitality industry under COVID-19 pandemic	25
Sensing the virus. How social capital enhances hoteliers’ ability to cope with COVID-19	25
Integrating the tourist gaze with the social servicescape: Implications for creating memorable theme park experiences	25
Predictors of patronage intentions towards ‘green’ hotels in an emerging tourism market	25
Examining the direct and interaction effects of picture color cues and textual cues related to color on accommodation-sharing platform rental purchase	25
Innovative behavior motivations among frontline employees: The mediating role of knowledge management	25
Does employee satisfaction influence customer satisfaction? Assessing coffee shops through the service profit chain model	25
The sway of influencer marketing: Evidence from a restaurant group	24
Unraveling the interplay of review depth, review breadth, and review language style on review usefulness and review adoption	24
Unraveling the dynamic and contingency mechanism between service experience and customer engagement with luxury hotel brands	24
Exploring the links among corporate social responsibility, reputation, and performance from a multi-dimensional perspective	24
Effects of the Big Five personality traits on tipping attitudes, motives, and behaviors	24
Attractive females versus trustworthy males: Explore gender effects in social media influencer marketing in Saudi restaurants	24
How do hotel employees’ feeling trusted and its differentiation shape service performance: The role of relational energy	24
Managing customers’ undesirable responses towards hospitality service brands during service failure: The moderating role of other customer perception	24
Nostalgic experiences in time-honored restaurants: Antecedents and outcomes	23
Can time soften your opinion? The influence of consumer experience valence and review device type on restaurant evaluation	23
The effects of restaurant green demarketing on green skepticism and dining intentions: Investigating the roles of benefit associations and green reputation	23
COVID-19 and the future of work in the hospitality industry	23
Antecedents and consequences of travelers' trust towards personalized travel recommendations offered by ChatGPT	23
The windfall gain effect: Using a surprise discount to stimulate add-on purchases	23
Influence of servicescape stimuli on word-of-mouth intentions: An integrated model to indigenous restaurants	23
Resourcefulness of chefs and food waste prevention in fine dining restaurants	23
Hotel building design, occupants’ health and performance in response to COVID 19	23
The effects of consumer brand authenticity, brand image, and age on brand loyalty in time-honored restaurants: Findings from SEM and fsQCA	23
Severe service failures and online vindictive word of mouth: The effect of coping strategies	23
Spatial and human crowdedness, time pressure, and Chinese traveler word-of-mouth behaviors for Korean restaurants	23
How do dynamic capabilities enable hotels to be agile and resilient? A mediation and moderation analysis	22
How do dynamic capabilities explain hotel performance?	22
Augmented and virtual reality in hotels: Impact on tourist satisfaction and intention to stay and return	22
Developing creative service ideas through hotel customer engagement for open innovation: Focused on empowerment and motivation processes	22
The interaction between individual cultural values and the cognitive and social processes of global restaurant brand equity	22
The dual influences of team cooperative and competitive orientations on the relationship between empowering leadership and team innovative behaviors	22
To talk or to touch: Unraveling consumer responses to two types of hotel in-room technology	22