International Journal of Hospitality Management

Article	Citations
You are what you speak: Influence of future time reference (FTR) in healthy menu promotion	190
The influence of baby boomers’ perceptions of well-being on their plan to age-in-place post-retirement	150
The effect of hotel brand affiliation on commercial mortgage loan underwriting in the lodging sector	140
Does perceived yuanfen impact Chinese customers’ hotel ratings?	131
Residents’ sense of safety in senior living communities: A conceptual paper	129
Look before you leap: Comparison and profiles of hotel price determinants in four European markets	125
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]	118
What can hotels learn from the last recovery? Examining hotel occupancy rate and the guest experience	111
The importance of information quality according to the type of employee in the airline industry: Robot versus human	109
Drivers of hotel guests’ choice of smart products: Applying a complexity theory involving TAM, technology readiness, TPB, and emotion factors	105
Improving travel experience for hotel guests: Policy recommendations for pet-friendly hotels	98
Impact of customer incivility on restaurant employee stress spread and turnover: COVID-19 vaccination mandate	98
Decoding the shared pathways of consumer technology experience in hospitality and tourism: A meta-analysis	96
Impact of the COVID-19 pandemic on management-level hotel employees’ work behaviors: Moderating effects of working-from-home	94
Consumers’ willingness to use the Metaverse for information search: An investigation of the underlying mechanism and critical determinants	93
The effect of hospitableness on positive emotions, experience, and well-being of hospital patients	91
The effects of psychological capital, social capital, and human capital on hotel employees’ occupational stress and turnover intention	91
Decoding the information quantity-quality paradox: How eWOM volume influences consumption value uncertainties	85
Ethical leadership in tourism and hospitality management: A systematic literature review and research agenda	85
Ghost kitchens on the rise: Effects of knowledge and perceived benefit-risk on customers’ behavioral intentions	84
Developing creative service ideas through hotel customer engagement for open innovation: Focused on empowerment and motivation processes	80
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	76
Twenty-two years of International Journal of Hospitality Management: A bibliometric analysis 2000–2021	76
Crisis-driven innovation in hospitality: How do international hotel chains innovate to recover from a global crisis?	75
How can foodstagramming improve dining outcomes? A normative focus perspective	75

Customer satisfaction and loyalty with online consumer reviews: Factors affecting revisit intentions	74
Managers’ perspectives on restaurant food waste separation intention: The roles of institutional pressures and internal forces	73
Editorial Board	72
The role of perceived risk and information security on customers' acceptance of service robots in the hotel industry	72
Editorial Board	70
How does COVID-19 differ from previous crises? A comparative study of health-related crisis research in the tourism and hospitality context	70
A healing touch: Understanding the ‘culture of hospitality’ in chiropractic clinics	70
Think crisis-think female？Female top management team member replacement in the hospitality and tourism firms	69
Driving human-robot value co-creation in hospitality: The role of artificial empathy	66
Negative signals on Peer-to-Peer platforms: The impact of cancellations on host performance across different property types	64
Team leader humility and team proactive customer service behavior: A regulatory focus perspective	64
Examining employees' affective and behavioral responses to internal crisis communication in times of COVID-19	64
Editorial Board	63
Let Me Engage You: Peer engagement behaviour on peer-to-peer platforms	63
Taste, trend, and turmoil: Tracking the life cycle of internet-famous restaurants through customer satisfaction	62
Returns to scale, technical and efficiency changes in the Spanish hotel industry using technological heterogeneity models	61
The progressive impact of career calling on voice behaviors through learning goal orientation: A moderated mediation model with affect spin	60
Exploring MCI and TPB in the context of self-driving robot food delivery services: A cross-national study	60
Reprint of: A healing touch: Understanding the ‘culture of hospitality’ in chiropractic clinics	59
Owned media or earned media? The influence of social media types on impulse buying intention in internet celebrity restaurants	59
A qualitative assessment of hotel employee engagement in anti-human-trafficking initiatives	59
The impact of sustainability certifications on performance and competitive action in hotels	58
Understanding the value of host-guest intimacy behind online reviews of Airbnb	57
When employees feel betrayed: The mediating role of psychological contract violation on nepotism and workplace commitment in the hotel industry	56
Formal versus casual: How do customers respond to service robots’ uniforms? The roles of service type and language style	54
Process vs. outcome: Effects of food photo types in online restaurant reviews on consumers’ purchase intention	54
Service Experience and Customers’ eWOM Behavior on Social Media Platforms: The Role of Platform Symmetry	54
Leader aggressive humor and hospitality employees’ time theft: The roles of ego depletion and self-compassion	52
Food delivery application quality in customer brand loyalty formation: Identifying its antecedent and outcomes	52
Does consumers’ reveal engagement behaviours in artificial intelligence (AI)-based technologies? The dynamics of perceived value and self-congruence	50
A research agenda for occupational safety, health, & well-being in hospitality & tourism management	50
Deep learning mechanism and big data in hospitality and tourism: Developing personalized restaurant recommendation model to customer decision-making	50
AI-generated recommendations: Roles of language style, perceived AI human-likeness, and recommendation agent	50
Are you ready for robot services? Exploring robot-service adoption behaviors of hotel-goers	50
Immigrant hospitality workers: Familism, acculturation experiences, and perception of workplace	50
Online brand detraction in an online opinion platform	49
Resource sharing with local partners: How do hotels benefit?	48
Digital or physical satisfaction? The effects of consumers’ digital intentions and physical experiences on revisiting the restaurants.	48
Which reviewers are honest and caring? The effect of constructive and prosocial information on the perceived credibility of online reviews	48
Should I admit my wrongdoings? Examining stealing thunder in the context of performance evaluations	48
Unleashing employee potential: The effects of customer-empowering behaviors on job crafting in hospitality industries	48
The impact of management structure on guest satisfaction in chain-affiliated hotels and the moderating influence of chain scale	48
What makes employees provide quality service? The role of employee customer-oriented perspective taking	47
Entrepreneurial orientation, board tenure and the financial performance of hospitality firms	47
Corrigendum to “What makes customers “Click”? An analysis of hotel list content using deep learning” [Int. J. Hosp. Manag. 114 (2023) 103581]	46
Measuring perceived risk in sharing economy: A classical test theory and item response theory approach	45
When employees feel envy: The role of psychological capital	44
Proposing a Bayesian hierarchical growth curve model (BHGCM) for tourism and hospitality research	44
Discovery of smart hotels’ competitiveness based on online reviews	44
Workplace fun and employees’ service innovative behavior: The role of task crafting and manager support for fun	44

Building middle-range theories using case studies in hospitality management	43
Determinants of consumer intention to use smart food lockers during COVID-19: A multi-method approach	42
The unexpected sales boost of the rating gap and review gap for hotels: An expectation confirmation perspective	41
Micro-celebrity restaurant manifesto: The roles of innovation competency, foodstagramming, identity-signaling, and food personality traits	41
Influence of servicescape stimuli on word-of-mouth intentions: An integrated model to indigenous restaurants	41
Lean management in hotels: Where we are and where we might go	40
What influences restaurant dining out and diners’ self-protective intention during the COVID-19 pandemic: Applying the Protection Motivation Theory	40
The self-regulatory role of trait mindfulness in workplace bullying, hostility and counterproductive work behaviours among hotel employees	40
Are co-created green initiatives more appealing than firm-created green initiatives? Investigating the effects of co-created green appeals on restaurant promotion	40
Fear of COVID-19 and employee mental health in quarantine hotels: The role of self-compassion and psychological resilience at work	40
Why do hotel frontline employees use service robots in the workplace? A technology affordance theory perspective	39
Transformational leadership and innovative work behavior: The role of identification, voice and innovation climate	39
The effect of job abundance on tourism employee turnover	38
Should I stay or should I go?: The impact of socially responsible human resources management practices on hospitality employees	38
Customer word-of-mouth for generative AI: Innovation and adoption in hospitality and tourism	38
Understanding service attributes of robot hotels: A sentiment analysis of customer online reviews	38
Communication of food waste messages: The effects of communication modality, presentation order, and mindfulness on food waste reduction intention	38
Investigating the effects of digital platform participation on B&B performance: An organizational learning perspective	37
Business strategies and financial reporting complexity in hospitality firms	37
Inflated positivity: The influence of the two-way review system on consumer ratings in the sharing economy	37
Should we be responsible to their society? Corporate social responsibility of Chinese-owned restaurants in Malaysia	37
Editorial Board	37
Preference for assistance from service robots or human staff？The impact of social exclusion experience	36
Evaluating the influence of Airbnb listings’ descriptions on demand	36
Consumers’ willingness to pay for information transparency at casual and fine dining restaurants	36
Soft brand or independent? Evidence from the first decade of the soft branding, strategy in the U.S. market	36
Toward understanding healthcare hospitality and the antecedents and outcomes of patient-guest hospital-hotel choice decisions: A scoping review	36
Innovative business strategies, corporate performance, and firm value in the travel and leisure industry	36
Competition and restaurant online review manipulations: A dynamic panel data analysis	36
Energy conservation in large-sized hotels: Insights from a developing country	36
The laws of attraction: Role of green human resources, culture and environmental performance in the hospitality sector	36
Importance-performance analysis of socially sustainable practices in U.S. restaurants: A consumer perspective in the quasi-post-pandemic context	35
Hospitality to healthcare: Patient Experience Academy, a successful alliance between the ChristianaCare Health System and the University of Delaware	35
How observed customer mistreatment of supervisors affects employees’ service sabotage: A cross-cultural examination from the deontic justice theory	34
Give it 110 percent: The sequential nexus between green supervisor support, green descriptive norm, green self-efficacy, and green behavior	34
Servant leadership, ideology-based culture and job outcomes: A multi-level investigation among hospitality workers	34
Workplace bullying in the hospitality industry: A hindrance to the employee mindfulness state and a source of emotional exhaustion	34
The effects of empowering leadership on employee adaptiveness in luxury hotel services: Evidence from a mixed-methods research	34
Investigating the use experience of restaurant service robots: the cognitive–affective–behavioral framework	34
Examining the direct and interaction effects of picture color cues and textual cues related to color on accommodation-sharing platform rental purchase	34
An fsQCA analysis of service quality for hotel customer satisfaction	33
How chefs develop the practice to manage food waste in professional kitchens	33
Qualitative job insecurity, emotional exhaustion and their effects on hotel employees’ job embeddedness: The moderating role of perceived organizational support	33
Intangible cues in hospitality: Emotional and behavioral effects of ambient scents in high-end restaurants	33
Setting the Course: CEO Beliefs as the North Star in the Hotel-OTA Relationship	32
Editorial Board	32
Developing an integrated resort’s (IR) environmental, social, and corporate governance (ESG) measurement scale	32
The effect of menu design on consumer behavior: A meta-analysis	32
Editorial Board	32
The eyes have it: How do gender cues in wine labels influence U.S. women wine consumers?	32
Editorial Board	32
The impact of Airbnb’s competitive pricing on traveler spending at destinations	32
Is tipping just a game? Applying game theory to restaurant tipping behavior	32
Links between cue combinations of physical environments and consumer satisfaction in themed restaurants from a systematic approach–avoidance perspective	31
Investigating the influence of thriving at work on hotel employees’ service performance with the moderating effect of leader-member exchange	31
Risk reduction effect of hospitality philanthropic giving: Theoretical framework and empirical evidence	31
To share or not to share? A double-edge effect of narcissism on knowledge sharing in hospitality	31
Coopetition strategies for competitive intelligence practices-evidence from full-service hotels	31
Redoing gender: How women in the hospitality industry challenge Chinese hegemonic gender discourse	31
Editorial Board	31
The more diverse, the better? Exploring the moderating role of hospitality top management team diversity on CSR-FP link	31
Comprehensive examination of online reviews divergence over time and platform types	30
The impact of virtual presence on willingness to book: The moderating role of self-construal and gender	30
The fear of being infected and fired: Examining the dual job stressors of hospitality employees during COVID-19	30
Human-robot collaboration and planned resilience for the financial and environmental success of green hotels	30
Investigating consumers’ perceived benefits and risks of meal-kit delivery service	30
How mentors inspire affective commitment in newcomers: The roles of servant leadership, psychological capital, and feedback-seeking behavior	29
Investigating the moderating role of utilitarian function and environmental identity in consuming insect-based food in restaurants	29
The impacts of cultural intelligence and emotional labor on the job satisfaction of luxury hotel employees	29
Assertive or non-assertive? How self-concept clarity influences customers’ responses to advertising messages	29
Job embeddedness in hospitality and tourism scholarship: Past, present, and future research agenda	29
Enabling the foodservice industry to transition consumers toward plant-based meat alternatives: A behavioral reasoning perspective	28
Large sample evidence on tipping rates in the restaurant industry: A comprehensive study	28
Enhancing service recovery satisfaction with chatbots: The role of humor and informal language	28
Test of a moderated mediation model of green human resource management, workplace spirituality, environmental commitment, and green behavior	28
The dark side of artificial intelligence in service: The “watching-eye” effect and privacy concerns	28
Developing a taxonomy of motivations for foodstagramming through photo elicitation	28
Proactivity or passivity? An investigation of the effect of service robots’ proactive behaviour on customer co-creation intention	28
Reputation or brand: The causes of asymmetric responses to hotel price promotions	27
Online food delivery: A systematic synthesis of literature and a framework development	27

‘Commensal scenes’: Problematizing presence in restaurants in the digital age	27
Consumers acceptance of service robots in hotels: A meta-analytic review	27
Applications of disruptive digital technologies in hotel industry: A systematic review	27
Event attendees’ crafting behaviors for AI-powered autonomous driving at events: A monitor and acceptance theory perspective	27
Navigating mixed and simultaneous embeddedness: A case study of refugee entrepreneurship in the restaurant industry	27
Artificial intelligence in tourism and hospitality: Bibliometric analysis and research agenda	27
Riding on uncertainty: Leveraging human agents and service robots during service delivery	27
Editorial Board	27
Seeing isn't always believing: Exploring the influence of misleading photos on consumer responses in hotel industry	26
Food choice motives and dining-out leftover prevention behavior: Integrated perspectives of planned behavior and norm activation	26
Reprint of: Instilling the core tenets of hospitality in healthcare services: The role of service assurance and social presence	26
Redefining in-room amenities for hotel staycationers in the new era of tourism: A deep dive into guest well-being and intentions	26
Food delivery now or later: The match-up effect of purchase timeframe and review recency	26
The effects of the professionalization of hosting on service quality: Towards quality standards and certifications within the short-term rental market	26
How and when do marketing analytics pay off in the travel and tourism industry? The role of marketing agility and fit perspective	26
Measuring the effect of infectious disease-induced uncertainty on hotel room demand: A longitudinal analysis of U.S. hotel industry	26
Fear and poor mental health among workers during the global cruise tourism crisis: Impact of low employability and family support	25
Working with service robots? A systematic literature review of hospitality employees’ perspectives	25
Smiley guests post long reviews!	25
When proactive employees meet the autonomy of work—A moderated mediation model based on agency theory and job characteristics theory	25
Narrowing the intention-behavior gap: The impact of hotel green certification	25
Attributes of pet-friendly hotels: What matters to consumers?	25
How self-gratification and social values shape revisit intention and customer loyalty of Airbnb customers	25
Pet influencers on social media: The joint effect of message appeal and narrator	25
How to stay competitive: An innovative concept to assess the business competitiveness using online restaurant reviews	25
A behavioral study of food delivery service by drones: Insights from urban and rural consumers	25
Digital transformation and hospitality management competencies: Toward an integrative framework	24
Furry friends welcome! Investigating dog-owners’ perceived value of dining out with their pets	24
The nexus between green HRM, employee well-being, and citizenship behavior: Exploring the mediating role of employee sustainability and motivation	24
The saturation effect in hotel managerial response	24
Impact of the rating system on sentiment and tone of voice: A Booking.com and TripAdvisor comparison study	24
Hotel reviews during the pandemic: Encouraging repeat customers to “speak up” through management response	24
Simplifying the complex: 10-K readability and asset structure	24
Rethinking common ingroup identity model in minority restaurant messages: The moderating role of moral identity	24
Resilience agility in tourism and hospitality: Empirical research using 3D modelling	24
Capital structure of hospitality and tourism-related firms: Unveiling the impact of COVID-19 pandemic on European firms with different size and ownership structure	24
Price fairness perception on online food service platforms: A data-driven approach using fsQCA and machine learning	24
Unraveling the dynamic and contingency mechanism between service experience and customer engagement with luxury hotel brands	24
The blessing or curse of workplace friendship: Mediating role of organizational identification and moderating role of political skills	23
Why do consumers choose online food delivery services? A meta-analytic review	23
Relationship between technology readiness, AI adoption and value creation in hospitality industry: Moderating role of technological turbulence	23
Customer verbal aggression and employee service sabotage: The mediating role of perceived discrimination	23
The relationships between supervisor-subordinate guanxi, perceived supervisor autonomy support, autonomous motivation, and employee job satisfaction: Evidence from international hotel chains in China	23
Differential leadership and hospitality employees’ in-role performance: The role of constructive deviance and competitive climate	23
How sensory perceptions and sensory brand experience influence customer behavioral intentions in the context of cartoon-themed restaurants	23
Does crowdedness affect consumers’ food consumption and nutrients intake in restaurant environments? A cross-city analyses from China	23
Why should we try upcycled food? An exploratory study in East Asian and Western contexts	23
Innovativeness and corporate social responsibility in hospitality and tourism family firms: The role of family firm psychological capital	23
Recognise me or pay me? How rewards for online restaurant reviews impact continuity: A cross-country investigation	23
The effects of recovery experiences on hotel employees’ subjective well-being, organizational citizenship behavior, and task performance	22
Words meet photos: How visual content impact rating	22
Novel deep learning approach for forecasting daily hotel demand with agglomeration effect	22
Less delicious but more natural: The effect of the natural label in promoting ugly food consumption	22
Coworker support in a sexual harassment climate: A conservation of resources perspective	22
Towards sustainable servicescape – tourists’ perspectives of accommodation service attributes	22
The dual lens of authenticity and likability: The effect of cultural familiarity on consumer responses to ethnic foods	22
Barista Diary: An autoethnography studying the operational experience of third-wave coffee shop baristas	22
Understanding the experience and meaning of app-based food delivery from a mobility perspective	22
Going beyond the curve: Strategic measures to recover hotel activity in times of COVID-19	21
The evolution of artificial empathy in the hospitality metaverse era	21
The free riding in hospitality corporate giving: Theoretical explanation and implications	21
Online food delivery services and consumers' purchase intention: Integration of theory of planned behavior, theory of perceived risk, and the elaboration likelihood model	21
Heterogeneous price adjustments among Airbnb hosts amid COVID-19: Evidence from Barcelona	21
Attributes of satisfaction and dissatisfaction with online travel experiences in peer-to-peer platforms	21
A bibliometric analysis of intellectual capital research in the hospitality and tourism business setting	21
Digital natives on the rise: A systematic literature review on generation Z's engagement with RAISA technologies in hospitality services	21
Information and communication technology availability demand and leadership behavior: A daily diary experience sampling method analysis	20
Measuring the relational benefits of private club membership: A factor analytic evaluation	20
Politics and dinner tables do mix! exploring the role of consumers’ political orientation in plant-based food promotion at restaurants	20
Put on your sunglasses and smile: The secret of Airbnb hosts’ profile photos?	20
Normal-sized for female chef, oversized for male chef? The effects of gender and body size stereotypes on food purchase intentions	20
Does artificial intelligence (AI) awareness affect employees in giving a voice to their organization? A cross-level model	20
Which ESG dimensions matter in the hotel industry? Evidence from the cost of debt	20
Nexus of customer adaptation to mannequins with visit intention to full-service restaurants: Role of spatial layout	20
Which hotel services really matter to Muslim travelers? Developing and validating a multidimensional-continuum scale	20
Bridging the gap: An interview study on frontline employee responses to restaurant technology	20
The development of a calling by hospitality employees during an extreme event	20
Satisfaction with life and perception of healthcare services	20
Understanding the motivation behind new mothers' choice of postpartum wellness hotels: Scale development and validation	19
The demand for safety measures in the hospitality industry: Changes over three phases of a pandemic	19
From angels to demons: Uncovering the relationships between tipping, social dignity, OCB and incivility intentions	19
Reducing hotel employee turnover intention by promoting pride in job and meaning of work: A cross-cultural perspective	19
Unlocking the power of employee advocacy: The role of internal communication and engagement in five-star hotels	18
Outdoor hospitality performance: Through the lens of the balanced scorecard and its customer perspective	18
Service attribute prioritization based on the marginal utility of attribute performance	18
The inverted-U influence of leader benevolence on extra-role customer service behavior	18
Age inequality in the service industry: A meta-analytic review	18
Exploring the relationship between emotional labour and work engagement through a three-phase framework, incorporating mediation and moderation analyses	18
Exploring research on water-saving measures applied to the hotel sector. A critical systematic review	18
Tell us your concern, and we shall together address! Role of service booking channels and brand equity on post-failure outcomes	18
From click to fork: An empirical analysis of system and food quality influences in online meal kit consumption	18
The power of voice! The impact of robot receptionists’ voice pitch and communication style on customer value cocreation intention	18
How and when restaurant innovativeness promotes a memorable dining experience: A moderated mediation model	18
Sensory versus personal environment as antecedents of the creative food tourism experience	18
Does bullying reduce occupational commitment in hospitality employees? Mixed empirical evidence from resource conservation theory and embodied cognition perspectives	18