International Journal of Hospitality Management

Article	Citations
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]	278
The influence of baby boomers’ perceptions of well-being on their plan to age-in-place post-retirement	181
Impact of Japanese hospitality—Omotenashi—on customers’ experiences and their loyalty to restaurants	148
The importance of information quality according to the type of employee in the airline industry: Robot versus human	136
Impact of customer incivility on restaurant employee stress spread and turnover: COVID-19 vaccination mandate	135
Twenty-two years of International Journal of Hospitality Management: A bibliometric analysis 2000–2021	131
Crisis-driven innovation in hospitality: How do international hotel chains innovate to recover from a global crisis?	130
Residents’ sense of safety in senior living communities: A conceptual paper	119
Antecedents and consequences of service staff’s advice-giving frequency on diners’ overordering behavior	117
Does perceived yuanfen impact Chinese customers’ hotel ratings?	114
You are what you speak: Influence of future time reference (FTR) in healthy menu promotion	109
Serving as a career? Professional identity and long-term career development among Israeli waiters	107
Decoding the information quantity-quality paradox: How eWOM volume influences consumption value uncertainties	105
Cultivating intention to stay: A cross-cultural exploration of leadership and ethical climates in hotel industry	102
Paying premiums for humanoid service robots in hospitality: What are the key determinants?	101
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	99
Improving travel experience for hotel guests: Policy recommendations for pet-friendly hotels	96
The power of sound: The impact of auditory features in hotel short influencer-generated videos on viewer engagement	95
The effect of hospitableness on positive emotions, experience, and well-being of hospital patients	95
Hotel managers' sleep quality, ethical leadership, and hotel employees' proactive behavior	89
Customer satisfaction and loyalty with online consumer reviews: Factors affecting revisit intentions	87
Managers’ perspectives on restaurant food waste separation intention: The roles of institutional pressures and internal forces	85
Intelligence and humanness as key drivers of service value in Generative AI chatbots	85
How can foodstagramming improve dining outcomes? A normative focus perspective	83
Spa social responsibility as a quality signal: Building customer loyalty through ethical and sustainable practices	79

Enhancing the sustainability of food waste management practices in emerging economies’ hospitality industry through SECA multi-criteria group decision-making	79
Caught between comfort and conscience: Hotel guests’ ambivalence towards sustainability practices during leisure stay and their customer citizenship behavior	79
Ethical leadership in tourism and hospitality management: A systematic literature review and research agenda	78
Drivers of hotel guests’ choice of smart products: Applying a complexity theory involving TAM, technology readiness, TPB, and emotion factors	76
Consumers’ willingness to use the Metaverse for information search: An investigation of the underlying mechanism and critical determinants	76
Look before you leap: Comparison and profiles of hotel price determinants in four European markets	76
Decoding the shared pathways of consumer technology experience in hospitality and tourism: A meta-analysis	75
A healing touch: Understanding the ‘culture of hospitality’ in chiropractic clinics	73
How pet-owning restaurant customers’ experiences shape their emotional reactions: evidence from PLS-SEM and text mining	73
The role of perceived risk and information security on customers' acceptance of service robots in the hotel industry	73
Reprint of: A healing touch: Understanding the ‘culture of hospitality’ in chiropractic clinics	72
Editorial Board	72
Editorial Board	68
Editorial Board	65
Resilience as a process: Long term effects of COVID-19 interventions	65
Returns to scale, technical and efficiency changes in the Spanish hotel industry using technological heterogeneity models	64
Examining the ethical consequences of misleading communication in hospitality industry greenwashing crises	64
Understanding the value of host-guest intimacy behind online reviews of Airbnb	63
Clarifying the effect of green demarketing on sustainable performance in the service industry: Does green learning matter?	62
Food and wine resources as co-experiential attributes: A qualitative investigation across eight countries	62
Let Me Engage You: Peer engagement behaviour on peer-to-peer platforms	62
An integrated model of cannabis-infused food and beverage consumption in the USA based on the protection motivation theory and the value-attitude-behavior model	61
Exploring MCI and TPB in the context of self-driving robot food delivery services: A cross-national study	61
An empirical investigation of wine sales as a driver of financial performance in restaurants: Insights from real-world sales data	59
The progressive impact of career calling on voice behaviors through learning goal orientation: A moderated mediation model with affect spin	57
Taste, trend, and turmoil: Tracking the life cycle of internet-famous restaurants through customer satisfaction	57
Customer collaboration and firm outcomes in hospitality: A contingency perspective on knowledge integration and contextual factors	57
Understanding the relationship between eco-certification and hotel performance: A longitudinal analysis of two comparable hotels	57
Owned media or earned media? The influence of social media types on impulse buying intention in internet celebrity restaurants	57
Examining employees' affective and behavioral responses to internal crisis communication in times of COVID-19	56
Entrepreneurship in the hospitality and tourism industry: A clustered research agenda	56
Are you ready for robot services? Exploring robot-service adoption behaviors of hotel-goers	55
Unpacking the link between servant leadership and followers’ helping behavior: The mediating role of followers’ servant attitude and the moderating effect of relational identity	54
Virtual influencers as endorsers in hospitality green marketing	54
A research agenda for occupational safety, health, & well-being in hospitality & tourism management	52
Food delivery application quality in customer brand loyalty formation: Identifying its antecedent and outcomes	52
Leader aggressive humor and hospitality employees’ time theft: The roles of ego depletion and self-compassion	52
Deep learning mechanism and big data in hospitality and tourism: Developing personalized restaurant recommendation model to customer decision-making	51
Think crisis-think female？Female top management team member replacement in the hospitality and tourism firms	51
Service Experience and Customers’ eWOM Behavior on Social Media Platforms: The Role of Platform Symmetry	50
When employees feel betrayed: The mediating role of psychological contract violation on nepotism and workplace commitment in the hotel industry	50
Formal versus casual: How do customers respond to service robots’ uniforms? The roles of service type and language style	50
Negative signals on Peer-to-Peer platforms: The impact of cancellations on host performance across different property types	49
AI-generated recommendations: Roles of language style, perceived AI human-likeness, and recommendation agent	48
The impact of sustainability certifications on performance and competitive action in hotels	48
Team leader humility and team proactive customer service behavior: A regulatory focus perspective	48
Does consumers’ reveal engagement behaviours in artificial intelligence (AI)-based technologies? The dynamics of perceived value and self-congruence	48
The Gen Z attitude-behavior gap in sustainability-framed eWOM: A generational cohort theory perspective	47
Entrepreneurial orientation, board tenure and the financial performance of hospitality firms	46
“I became a child again!” How to stage engaging restaurant experiences modeling the service management process	46

Driving human-robot value co-creation in hospitality: The role of artificial empathy	46
Customer word-of-mouth for generative AI: Innovation and adoption in hospitality and tourism	45
A systematic review of solo dining research	45
Unravelling the influence of service failure on negative customer engagement: The moderating role of service recovery	45
The effect of job abundance on tourism employee turnover	44
The buck stops here: Understanding the nexus between responsible leadership and employee ambidexterity in hospitality industry	44
Resource sharing with local partners: How do hotels benefit?	44
Building middle-range theories using case studies in hospitality management	43
Platform endorsements as drivers of consumer behavior: A quasi-experimental study using restaurant review data	43
Should I admit my wrongdoings? Examining stealing thunder in the context of performance evaluations	43
Determinants of consumer intention to use smart food lockers during COVID-19: A multi-method approach	43
Mystery as a luxury service brand signal on social media	43
Alexa in the hotel: A study on engagement behavior towards voice-controlled hubs in luxury hotels	42
Are co-created green initiatives more appealing than firm-created green initiatives? Investigating the effects of co-created green appeals on restaurant promotion	42
Why do guests avoid my hotel? Understanding hotel avoidance	42
Rethinking language fluency: The role of mindset and authenticity in how poor communication enhances service evaluations in hospitality settings	42
Corrigendum to “What makes customers “Click”? An analysis of hotel list content using deep learning” [Int. J. Hosp. Manag. 114 (2023) 103581]	41
Research note: The effects of perceived sustainability on customer emotions in the restaurant context	41
Workplace fun and employees’ service innovative behavior: The role of task crafting and manager support for fun	41
When employees feel envy: The role of psychological capital	41
Online brand detraction in an online opinion platform	41
The unexpected sales boost of the rating gap and review gap for hotels: An expectation confirmation perspective	40
Causes of precarity in employment: A system justification theory approach among hospitality migrant workers in Asia	40
Unleashing employee potential: The effects of customer-empowering behaviors on job crafting in hospitality industries	40
Why do hotel frontline employees use service robots in the workplace? A technology affordance theory perspective	40
What influences restaurant dining out and diners’ self-protective intention during the COVID-19 pandemic: Applying the Protection Motivation Theory	39
The impact of management structure on guest satisfaction in chain-affiliated hotels and the moderating influence of chain scale	39
Digital or physical satisfaction? The effects of consumers’ digital intentions and physical experiences on revisiting the restaurants.	39
Fear of COVID-19 and employee mental health in quarantine hotels: The role of self-compassion and psychological resilience at work	38
Proposing a Bayesian hierarchical growth curve model (BHGCM) for tourism and hospitality research	38
Transformational leadership and innovative work behavior: The role of identification, voice and innovation climate	38
What makes employees provide quality service? The role of employee customer-oriented perspective taking	38
The self-regulatory role of trait mindfulness in workplace bullying, hostility and counterproductive work behaviours among hotel employees	37
Analyzing consumer decision-making patterns in online restaurant selection: A study of information processing styles on yelp	37
Discovery of smart hotels’ competitiveness based on online reviews	37
Adoption of semiautonomous food delivery robots: Employee experiences and workplace adaptation	37
Individual-, task-, and technology-fit perspective of autonomous delivery robots confirmation and adoption in smart cities	37
Attribute-based pricing in hotels: Analyzing industry, customer, and behavioral insights	36
Editorial Board	36
Business strategies and financial reporting complexity in hospitality firms	36
Maximizing restaurant profitability: A complementarity approach	36
Eco-persuasion 2.0: The green messaging power of virtual vs. human influencers in hospitality	35
Hospitality to healthcare: Patient Experience Academy, a successful alliance between the ChristianaCare Health System and the University of Delaware	35
From green vision to action: How leadership fosters employee service performance-insight from multilevel study	34
Lost in choice? The limits of domestic food socialization in children's eating-out decisions	34
Preference for assistance from service robots or human staff？The impact of social exclusion experience	34
How observed customer mistreatment of supervisors affects employees’ service sabotage: A cross-cultural examination from the deontic justice theory	34
Setting the Course: CEO Beliefs as the North Star in the Hotel-OTA Relationship	34
Gift-based promotions in green consumption	33
Dynamic loyalty program for restaurant revenue management	33
Should we be responsible to their society? Corporate social responsibility of Chinese-owned restaurants in Malaysia	33
Newcomer initiative behavior in hospitality: An examination of peer emotions and behaviors through the lens of cognitive appraisal theory of stress and approach-avoidance framework	33
Can brand reputation reduce consumers’ perceived risks of edible cups in the coffee industry?	33
Creating a hospitable hospital: How colors, music, and scent in the servicescape reduce rumination and enhance the patient waiting experience	32
Toward understanding healthcare hospitality and the antecedents and outcomes of patient-guest hospital-hotel choice decisions: A scoping review	32
Investigating the effects of digital platform participation on B&B performance: An organizational learning perspective	32
The role of green shared vision in building organizational citizenship behavior for sustainability: A serial multiple mediation model	32
Professional mentality in the age of intelligence: How does cynicism moderate the impact of AI awareness on employees' career development?	32
Inflated positivity: The influence of the two-way review system on consumer ratings in the sharing economy	32
Paradoxical leadership and employee’s service innovative behavior: A moderated mediation of role-breadth self-efficacy and cognitive flexibility	32
Qualitative job insecurity, emotional exhaustion and their effects on hotel employees’ job embeddedness: The moderating role of perceived organizational support	32
An fsQCA analysis of service quality for hotel customer satisfaction	31
Intangible cues in hospitality: Emotional and behavioral effects of ambient scents in high-end restaurants	31
How chefs develop the practice to manage food waste in professional kitchens	31
Should I stay or should I go?: The impact of socially responsible human resources management practices on hospitality employees	31
Competition and restaurant online review manipulations: A dynamic panel data analysis	31
Organizational characteristics, ethical leadership, and employee job performance: An investigation from the lenses of appraisal responses to the behavioral outcomes model	31
Investigating the use experience of restaurant service robots: the cognitive–affective–behavioral framework	31
Give it 110 percent: The sequential nexus between green supervisor support, green descriptive norm, green self-efficacy, and green behavior	31
The emotional consumer: Sustainable luxury choices amid climate change	31
Servant leadership, ideology-based culture and job outcomes: A multi-level investigation among hospitality workers	31
Innovative business strategies, corporate performance, and firm value in the travel and leisure industry	31
To share or not to share? A double-edge effect of narcissism on knowledge sharing in hospitality	30
Is tipping just a game? Applying game theory to restaurant tipping behavior	30
From price hikes to shrinkflation: Leveraging empathy to enhance consumer revisit intentions in the restaurant industry during inflationary periods	30
Ethics meets service robots: A cross-cultural perspective on how dual luxury–task fit reshapes hotel service differentiation	30
Editorial Board	30
Authentic leadership as an energy booster for service creativity: The mediating role of access to strategic information and the moderating role of work passion	30
The more diverse, the better? Exploring the moderating role of hospitality top management team diversity on CSR-FP link	30
Human-robot collaboration and planned resilience for the financial and environmental success of green hotels	30

The effect of menu design on consumer behavior: A meta-analysis	30
Editorial Board	30
Comprehensive examination of online reviews divergence over time and platform types	30
Large sample evidence on tipping rates in the restaurant industry: A comprehensive study	29
Redoing gender: How women in the hospitality industry challenge Chinese hegemonic gender discourse	29
From clients to caregivers: A cross-level model of emotional contagion, team climate, and turnover intention in postpartum wellness hotels	29
Don’t expect robots to be creative: Why and when organizational dehumanization is a creativity killer	29
The impact of inconsistency between consumer reviews and management responses in review sets on consumer behavior	29
Can Augmented Reality (AR) enhance how restaurants present Farm-to-Table information? The role of cognitive absorption, learning gains, and brand image congruence	29
The impact of self-disclosure between a golf caddie and a golfer on their relationship improvement: Focusing on the social penetration theory	29
Sustainable luxury perceptions in hotels: Integrating balance and complexity theories	29
Investigating consumers’ perceived benefits and risks of meal-kit delivery service	29
Escalation of consumer outrage: Unraveling the amplifying conditions driving online vengeance in online travel agencies	28
Subscription-based hotel membership programs: A customer value perspective and its effect	28
Enabling the foodservice industry to transition consumers toward plant-based meat alternatives: A behavioral reasoning perspective	28
Enhancing service recovery satisfaction with chatbots: The role of humor and informal language	28
The eyes have it: How do gender cues in wine labels influence U.S. women wine consumers?	28
The double-edged impact of generative artificial intelligence dependence on service innovation in the hospitality industry: A self-regulation perspective	28
Investigating the influence of thriving at work on hotel employees’ service performance with the moderating effect of leader-member exchange	28
Investigating the moderating role of utilitarian function and environmental identity in consuming insect-based food in restaurants	28
How mentors inspire affective commitment in newcomers: The roles of servant leadership, psychological capital, and feedback-seeking behavior	28
Assertive or non-assertive? How self-concept clarity influences customers’ responses to advertising messages	27
Proactivity or passivity? An investigation of the effect of service robots’ proactive behaviour on customer co-creation intention	27
An augmented–depleted framework of AI awareness: Concept expansion and scale development	27
Applications of disruptive digital technologies in hotel industry: A systematic review	27
Developing a taxonomy of motivations for foodstagramming through photo elicitation	27
The dark side of artificial intelligence in service: The “watching-eye” effect and privacy concerns	27
The impact of Airbnb’s competitive pricing on traveler spending at destinations	27
Riding on uncertainty: Leveraging human agents and service robots during service delivery	27
Links between cue combinations of physical environments and consumer satisfaction in themed restaurants from a systematic approach–avoidance perspective	27
Artificial intelligence in tourism and hospitality: Bibliometric analysis and research agenda	27
Job embeddedness in hospitality and tourism scholarship: Past, present, and future research agenda	27
Developing an integrated resort’s (IR) environmental, social, and corporate governance (ESG) measurement scale	26
When leaders conceal: The influence of supervisor knowledge hiding on subordinates’ perceived employability in hospitality	26
How to stay competitive: An innovative concept to assess the business competitiveness using online restaurant reviews	26
Narrowing the intention-behavior gap: The impact of hotel green certification	26
More tips, fewer customers: Downstream consequences of higher vs. lower levels of default tipping options	26
Is lodging appraisal bias different from other commercial real estate sectors?	26
Editorial Board	26
How and when do marketing analytics pay off in the travel and tourism industry? The role of marketing agility and fit perspective	26
Attractive reviews attracting skeptics? Coping strategies for information overload in assessing restructuring reputation of hospitality firms	26
Test of a moderated mediation model of green human resource management, workplace spirituality, environmental commitment, and green behavior	26
Reprint of: Instilling the core tenets of hospitality in healthcare services: The role of service assurance and social presence	26
The silent shift: A phenomenological study on quiet quitting among hospitality employees	26
Building resilience in hotels: Unveiling the nexus of entrepreneurial orientation, firm performance and fear of crisis	26
‘Commensal scenes’: Problematizing presence in restaurants in the digital age	26
The role of chefs’ creativity in food waste management in professional kitchens	25
Event attendees’ crafting behaviors for AI-powered autonomous driving at events: A monitor and acceptance theory perspective	25
Food choice motives and dining-out leftover prevention behavior: Integrated perspectives of planned behavior and norm activation	25
Emotional intelligence in tourism and hospitality: A bibliometric analysis	25
Unveiling the Nexus: Service robot support and proactive customer service performance in hospitality industry	25
Attributes of pet-friendly hotels: What matters to consumers?	25
Bridging hospitality and healthcare: A data-driven approach to leveraging service excellence for improved patient satisfaction	25
Reputation or brand: The causes of asymmetric responses to hotel price promotions	25
Navigating mixed and simultaneous embeddedness: A case study of refugee entrepreneurship in the restaurant industry	25
Price fairness perception on online food service platforms: A data-driven approach using fsQCA and machine learning	25
Fear and poor mental health among workers during the global cruise tourism crisis: Impact of low employability and family support	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
When traditional restaurants meet service robots: Consumption rituals, authenticity and brand trust	24
Editorial Board	24
Consumers acceptance of service robots in hotels: A meta-analytic review	24
Does asset-light strategy compromise information transparency in hotels?	24
Bridging entrepreneurial orientation and resilience with signaling theories: Understanding green hotel sustainability practices from hoteliers’ and customers’ perspectives	24
When proactive employees meet the autonomy of work—A moderated mediation model based on agency theory and job characteristics theory	24
The effects of the professionalization of hosting on service quality: Towards quality standards and certifications within the short-term rental market	24
Seeing isn't always believing: Exploring the influence of misleading photos on consumer responses in hotel industry	24
Editorial Board	24
Hotel reviews during the pandemic: Encouraging repeat customers to “speak up” through management response	24
Deciphering the green hotel enigma: An in-depth analysis of literature	24
Artificial Intelligence (AI) in Human Resource Management (HRM): A driver of organizational dehumanization and negative employee reactions	24
Pet influencers on social media: The joint effect of message appeal and narrator	24
Working with service robots? A systematic literature review of hospitality employees’ perspectives	24
A behavioral study of food delivery service by drones: Insights from urban and rural consumers	24
Simplifying the complex: 10-K readability and asset structure	23
Customer verbal aggression and employee service sabotage: The mediating role of perceived discrimination	23
Understanding the relationship between job quality and general health in hospitality: Evidence from Australia	23
Resilience agility in tourism and hospitality: Empirical research using 3D modelling	23
Recognise me or pay me? How rewards for online restaurant reviews impact continuity: A cross-country investigation	23
The nexus between green HRM, employee well-being, and citizenship behavior: Exploring the mediating role of employee sustainability and motivation	23
Ownership and innovation in the hospitality industry	23
Cross-border mergers and acquisitions activity in the tourism industry: A spatial econometrics analysis	23
Does crowdedness affect consumers’ food consumption and nutrients intake in restaurant environments? A cross-city analyses from China	23
The blessing or curse of workplace friendship: Mediating role of organizational identification and moderating role of political skills	22
Coworker support in a sexual harassment climate: A conservation of resources perspective	22
Developing DINESCAPE for pet-friendly restaurants: Exploring environmental influences on customer satisfaction and loyalty	22
Why do consumers choose online food delivery services? A meta-analytic review	22
Towards sustainable servicescape – tourists’ perspectives of accommodation service attributes	22
Why should we try upcycled food? An exploratory study in East Asian and Western contexts	22
Furry friends welcome! Investigating dog-owners’ perceived value of dining out with their pets	22
Social bonds in family-run hotels – A driver for innovation in response to external disruptions?	22
Rethinking common ingroup identity model in minority restaurant messages: The moderating role of moral identity	22
A bibliometric analysis of intellectual capital research in the hospitality and tourism business setting	22
Systematic review of review research in hospitality and tourism: Updates from 2017 to 2023	22
How sensory perceptions and sensory brand experience influence customer behavioral intentions in the context of cartoon-themed restaurants	22
Less delicious but more natural: The effect of the natural label in promoting ugly food consumption	21