International Journal of Hospitality Management

Papers
(The TQCC of International Journal of Hospitality Management is 26. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-01-01 to 2024-01-01.)
ArticleCitations
COVID-19 and China’s Hotel Industry: Impacts, a Disaster Management Framework, and Post-Pandemic Agenda354
Hospitality and tourism industry amid COVID-19 pandemic: Perspectives on challenges and learnings from India306
Reducing perceived health risk to attract hotel customers in the COVID-19 pandemic era: Focused on technology innovation for social distancing and cleanliness286
Preference for robot service or human service in hotels? Impacts of the COVID-19 pandemic258
The role of business model innovation in the hospitality industry during the COVID-19 crisis220
What factors determining customer continuingly using food delivery apps during 2019 novel coronavirus pandemic period?206
Do mindfulness and perceived organizational support work? Fear of COVID-19 on restaurant frontline employees’ job insecurity and emotional exhaustion188
COVID-19: The effects of job insecurity on the job engagement and turnover intent of deluxe hotel employees and the moderating role of generational characteristics185
COVID-19, aftermath, impacts, and hospitality firms: An international perspective182
Sharing economy: A comprehensive literature review172
The role of green human resource management in driving hotel’s environmental performance: Interaction and mediation analysis167
Job insecurity, subjective well-being and job performance: The moderating role of psychological capital163
A review of the business case for CSR in the hospitality industry163
The COVID-19 pandemic and organisational commitment of senior hotel managers160
Impact of the COVID-19 pandemic: Evidence from the U.S. restaurant industry160
Do job insecurity, anxiety and depression caused by the COVID-19 pandemic influence hotel employees’ self-rated task performance? The moderating role of employee resilience148
Can corporate social responsibility protect firm value during the COVID-19 pandemic?143
Responses to COVID-19: The role of performance in the relationship between small hospitality enterprises’ resilience and sustainable tourism development142
COVID-19 and hospitality 5.0: Redefining hospitality operations137
Are you good enough? CSR, quality management and corporate financial performance in the hospitality industry136
How the COVID-19 pandemic affected hotel Employee stress: Employee perceptions of occupational stressors and their consequences131
Turnover intention in the hospitality industry: A meta-analysis124
Service quality and customer satisfaction: The moderating effects of hotel star rating123
A change of perceived innovativeness for contactless food delivery services using drones after the outbreak of COVID-19123
Why do people purchase from online travel agencies (OTAs)? A consumption values perspective122
Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China120
Hospitality workers’ COVID-19 risk perception and depression: A contingent model based on transactional theory of stress model114
Creating a safe haven during the crisis: How organizations can achieve deep compliance with COVID-19 safety measures in the hospitality industry111
Restaurants and COVID-19: What are consumers’ risk perceptions about restaurant food and its packaging during the pandemic?110
Guest satisfaction & dissatisfaction in luxury hotels: An application of big data109
Barriers toward purchasing from online travel agencies106
The effect of online restaurant menus on consumers’ purchase intentions during the COVID-19 pandemic106
Corporate social responsibility (CSR) and customer loyalty in the hotel industry: A cross-country study105
The effect of CSR on corporate image, customer citizenship behaviors, and customers’ long-term relationship orientation104
Relationships between external knowledge, internal innovation, firms’ open innovation performance, service innovation and business performance in the Pakistani hotel industry102
Employee work status, mental health, substance use, and career turnover intentions: An examination of restaurant employees during COVID-19100
Innovativeness and customer value co-creation behaviors: Mediating role of customer engagement99
Will we have the same employees in hospitality after all? The impact of COVID-19 on employees’ work attitudes and turnover intentions98
Impacts of Covid-19 on peer-to-peer accommodation platforms: Host perceptions and responses97
The effect of COVID-19 pandemic on domestic tourism: A DEMATEL method analysis on quarantine decisions95
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 pandemic94
Comparative study of deep learning models for analyzing online restaurant reviews in the era of the COVID-19 pandemic92
Hitting the reset button for hospitality research in times of crisis: Covid19 and beyond90
Understanding the impact of COVID-19 intervention policies on the hospitality labor market87
Quality of virtual reality and its impacts on behavioral intention87
Job insecurity, work engagement and their effects on hotel employees’ non-green and nonattendance behaviors87
A systematic review of AI technology-based service encounters: Implications for hospitality and tourism operations86
Two decades of customer experience research in hospitality and tourism: A bibliometric analysis and thematic content analysis85
Shattered but smiling: Human resource management and the wellbeing of hotel employees during COVID-1985
Strategic responses of the hotel sector to COVID-19: Toward a refined pandemic crisis management framework84
The link between environmental uncertainty, organizational agility, and organizational creativity in the hotel industry84
Job demands–job resources (JD-R) model, work engagement, and well-being of cruise ship employees83
Mediating effects of attitude, subjective norms and perceived behavioural control for mobile payment-based hotel reservations81
Drivers of helpfulness of online hotel reviews: A sentiment and emotion mining approach81
The blockchain technology and the scope of its application in hospitality operations80
The impact of the Covid-19 pandemic on customer experience design: The hotel managers’ perspective80
A review of restaurant research in the last two decades: A bibliometric analysis80
Linking AI quality performance and customer engagement: The moderating effect of AI preference79
Hotels’ environmental leadership and employees’ organizational citizenship behavior79
A conceptual framework of the service delivery system design for hospitality firms in the (post-)viral world: The role of service robots78
Workplace spirituality as a mediator between ethical climate and workplace deviant behavior78
Human staff vs. service robot vs. fellow customer: Does it matter who helps your customer following a service failure incident?76
The importance of human-related factors on service innovation and performance74
Over-ordering and food waste: The use of food delivery apps during a pandemic73
Investigating beliefs, attitudes, and intentions regarding green restaurant patronage: An application of the extended theory of planned behavior with moderating effects of gender and age73
Accommodation decision-making during the COVID-19 pandemic: Complexity insights from Greece73
Hotel selection driven by online textual reviews: Applying a semantic partitioned sentiment dictionary and evidence theory72
COVID-19-induced layoff, survivors’ COVID-19-related stress and performance in hospitality industry: The moderating role of social support72
Leveraging “human-likeness” of robotic service at restaurants72
Human baristas and robot baristas: How does brand experience affect brand satisfaction, brand attitude, brand attachment, and brand loyalty?70
Perceived hygiene attributes in the hotel industry: customer retention amid the COVID-19 crisis69
Perceived corporate social responsibility and customers’ behaviors in the ridesharing service industry69
Do green HR practices enhance green motivation and proactive environmental management maturity in hotel industry?69
Mindset matters in purchasing online food deliveries during the pandemic: The application of construal level and regulatory focus theories69
Managing relationships in the Tourism Supply Chain to overcome epidemic outbreaks: The case of COVID-19 and the hospitality industry in Spain67
Effect of CSR activities on meaningfulness, compassion, and employee engagement: A sense-making theoretical approach66
Employing structural topic modelling to explore perceived service quality attributes in Airbnb accommodation66
To survive or to thrive? China’s luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis65
How to enhance the image of edible insect restaurants: Focusing on perceived risk theory65
An integrated approach to the purchase decision making process of food-delivery apps: Focusing on the TAM and AIDA models64
Dealing with customer incivility: The effects of managerial support on employee psychological well-being and quality-of-life64
Psychosocial work environment, work engagement, and employee commitment: A moderated, mediation model64
What factors influence Generation Y’s employee retention in the hospitality industry?: An internal marketing approach63
The motivations of visiting upscale restaurants during the COVID-19 pandemic: The role of risk perception and trust in government63
Celebrity endorsement and brand passion among air travelers: Theory and evidence63
Do consumers care about CSR in their online reviews? An empirical analysis62
Organizational trust in times of COVID-19: Hospitality employees’ affective responses to managers’ communication62
A critical review of research regarding peer-to-peer accommodations61
Eco-friendly hotel stay and environmental attitude: A value-attitude-behaviour perspective60
The Value of Service Robots from the Hotel Guest’s Perspective: A Mixed-Method Approach59
A fad or the future? Examining the effectiveness of virtual reality advertising in the hotel industry58
Does customer incivility undermine employees’ service performance?58
The relationship between board diversity and firm performance in the lodging industry: The moderating role of internationalization58
Is digital technology the magic bullet for performing work at home? Lessons learned for post COVID-19 recovery in hospitality management58
Enhancing hospitality business performance: The role of entrepreneurial orientation and networking ties in a dynamic environment57
Why hotel employees care about Corporate Social Responsibility (CSR): Using need satisfaction theory56
“How was your meal?” Examining customer experience using Google maps reviews55
Socially responsible human resource management and hotel employee organizational citizenship behavior for the environment: A social cognitive perspective54
The chain of effects from authenticity cues to purchase intention: The role of emotions and restaurant image54
The role of loyalty programs in boosting hotel guest loyalty: Impact of switching barriers54
Independent restaurant operator perspectives in the wake of the COVID-19 pandemic54
The importance of marketer-generated content to peer-to-peer property rental platforms: Evidence from Airbnb53
Customer-robot interactions: Understanding customer experience with service robots53
“Crisis management in the hospitality sector SMEs in Pakistan during COVID-19″52
The effects of high performance work systems in employees’ service-oriented OCB52
User generated content for exploring factors affecting intention to use travel and food delivery services52
Online food delivery: A systematic synthesis of literature and a framework development52
What hinders hotels’ adoption of environmental technologies: A quantitative study51
Tackling food waste in all-inclusive resort hotels50
Customers’ risk perception and dine-out motivation during a pandemic: Insight for the restaurant industry50
Digital transformation and hospitality management competencies: Toward an integrative framework49
Using ethical leadership to reduce job stress and improve performance quality in the hospitality industry49
The fear of being infected and fired: Examining the dual job stressors of hospitality employees during COVID-1949
Online persuasion of review emotional intensity: A text mining analysis of restaurant reviews49
Understanding the human side of green hospitality management49
The current state of academic research into peer-to-peer accommodation platforms48
The effect of servant leadership on hotel employees’ behavioral consequences: Work engagement versus job satisfaction48
Being ignored at work: Understanding how and when spiritual leadership curbs workplace ostracism in the hospitality industry48
Government and social trust vs. hotel response efficacy: A protection motivation perspective on hotel stay intention during the COVID-19 pandemic47
Sustainability implementation in restaurants: A comprehensive model of drivers, barriers, and competitiveness-mediated effects on firm performance46
CEO letters: Hospitality corporate narratives during the COVID-19 pandemic46
A bibliometric analysis of trust in the field of hospitality and tourism46
Using the theory of planned behavior to predict food safety behavioral intention: A systematic review and meta-analysis46
Enhancing the customer experience with virtual and augmented reality: The impact of content and device type46
Rapid responding to the COVID-19 crisis: Assessing the resilience in the German restaurant and bar industry45
Improvising resilience: The unfolding of resilient leadership in COVID-19 times45
Is career adaptability a double-edged sword? The impact of work social support and career adaptability on turnover intentions during the COVID-19 pandemic44
In search of ‘a research front’ in cruise tourism studies44
Examining the impact of artificial intelligence on hotel employees through job insecurity perspectives44
Understanding Generation Z through collective consciousness: Impacts for hospitality work and employment44
Depletion of psychological, financial, and social resources in the hospitality sector during the pandemic44
Reinterpreting the theory of planned behavior and its application to green hotel consumption intention44
Determinants of consumers’ choices in hotel online searches: A comparison of consideration and booking stages44
Employees' perceived job performance, organizational identification, and pro-environmental behaviors in the hotel industry43
Understanding guests’ behavior to visit green hotels: The role of ethical ideology and religiosity43
Exploring the connections among CSR performance, reporting, and external assurance: Evidence from the hospitality and tourism industry43
A multilevel investigation of the link between ethical leadership behaviour and employees green behaviour in the hospitality industry43
Ability and willingness to work during COVID-19 pandemic:Perspectives of front-line hotel employees43
To Empower or Not to Empower? Multilevel Effects of Empowering Leadership on Knowledge Hiding43
How to fuel employees’ prosocial behavior in the hotel service encounter42
Power dynamics in peer-to-peer accommodation: Insights from Airbnb hosts42
Using machine learning and big data for efficient forecasting of hotel booking cancellations42
How and when servant leaders fuel creativity: The role of servant attitude and intrinsic motivation42
To dine or not to dine? Collective wellbeing in hospitality in the COVID-19 era42
How to enhance hotel guests’ acceptance and experience of smart hotel technology: An examination of visiting intentions42
The repercussions and challenges of COVID-19 in the hotel industry: Potential strategies from a case study of Indonesia41
Entrepreneurship in island contexts: A systematic review of the tourism and hospitality literature41
Going beyond the curve: Strategic measures to recover hotel activity in times of COVID-1941
Mapping hotel brand positioning and competitive landscapes by text-mining user-generated content41
Exploring the visitors' decision-making process for Airbnb and hotel accommodations using value-attitude-behavior and theory of planned behavior41
Online food delivery services and consumers' purchase intention: Integration of theory of planned behavior, theory of perceived risk, and the elaboration likelihood model41
Terminator or accelerator? Lessons from the peer-to-peer accommodation hosts in China in responses to COVID-1941
COVID-19 impacts, coping strategies, and management reflection: A lodging industry case41
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 econom41
Investigating the effect of message framing on event attendees’ engagement with advertisement promoting food waste reduction practices40
Exploring the meaning of work within the sharing economy: A case of food-delivery workers40
When and how the psychologically entitled employees hide more knowledge?40
The negative effect of scarcity cues on consumer purchase decisions in the hospitality industry during the COVID-19 pandemic40
When Female (Male) Robot Is Talking To Me: Effect of service robots’ gender and anthropomorphism on customer satisfaction40
Organizational support versus supervisor support: The impact on hospitality managers’ psychological contract and work engagement40
Nexus between CSR and DSIW: A PLS-SEM Approach40
The effects of crowdedness and safety measures on restaurant patronage choices and perceptions in the COVID-19 pandemic40
Understanding service attributes of robot hotels: A sentiment analysis of customer online reviews39
The green B&B promotion strategies for tourist loyalty: surveying the restart of Chinese national holiday travel after COVID-1939
The socially distant servicescape: An investigation of consumer preference’s during the re-opening phase39
Mentoring for gender equality: Supporting female leaders in the hospitality industry38
Seeking a competitive advantage in wine tourism: Heritage and storytelling at the cellar-door38
Unfolding deconstructive effects of negative shocks on psychological contract violation, organizational cynicism, and turnover intention38
The coevolutionary process of restaurant CSR in the time of mega disruption38
Sentiment and guest satisfaction with peer-to-peer accommodation: When are online ratings more trustworthy?38
Transformational Leadership, HRM practices and burnout during the COVID-19 pandemic: The role of personal stress, anxiety, and workplace loneliness38
Construction of a service quality scale for the online food delivery industry38
Leadership styles, motivating language, and work engagement: An empirical investigation of the hotel industry38
Mr. Potato Head fights food waste: The effect of anthropomorphism in promoting ugly food37
Modeling a green supply chain in the hotel industry: An evolutionary game theory approach37
The effects of green human resource management and perceived organizational support for the environment on green and non-green hotel employee outcomes37
Antecedents, mediation effects and outcomes of hotel eco-innovation practice37
Development and validation of standard hotel corporate social responsibility (CSR) scale from the employee perspective37
Saving the hotel industry: Strategic response to the COVID-19 pandemic, hotel selection analysis, and customer retention37
Effects of hotel website photographs and length of textual descriptions on viewers’ emotions and behavioral intentions37
Effects of employees’ social exchange and the mediating role of customer orientation in the restaurant industry37
Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant37
Virtual reality is so cool! How technology innovativeness shapes consumer responses to service preview modes36
Food waste management in ethnic food restaurants36
The mediating role of psychological distress between ostracism, work engagement, and turnover intentions: An analysis in the Cypriot hospitality context36
The COVID-19 pandemic effects on the hospitality industry using social systems theory: A multi-country comparison36
Eliciting customers’ waste reduction and water saving behaviors at a hotel36
Personal resources and personal demands for work engagement: Evidence from employees in the service industry35
Millennials’ willingness to pay for green restaurants35
Unveiling the cloak of deviance: Linguistic cues for psychological processes in fake online reviews35
Impact of customer-to-customer interactions on overall service experience: A social servicescape perspective35
Effects of CSR on affective organizational commitment via organizational justice and organization-based self-esteem35
Exploring the motivations to use online meal delivery platforms: Before and during quarantine35
The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs35
Managing emotional labor for service quality: A cross-level analysis among hotel employees35
The 7 Ps marketing mix of home-sharing services: Mining travelers’ online reviews on Airbnb35
Corporate social responsibility in international hotel chains and its effects on local employees: Scale development and empirical testing in China35
Stakeholders of the world, unite!: Hospitality in the time of COVID-1934
Learn from the past and prepare for the future: A critical assessment of crisis management research in hospitality34
Nature based solutions and customer retention strategy: Eliciting customer well-being experiences and self-rated mental health34
Anxiety and gratitude toward the organization: Relationships with error management culture and service recovery performance34
Stigma & dirty work: In-group and out-group perceptions of essential service workers during COVID-1934
Customer mistreatment and service performance: A self-consistency perspective34
Brand knowledge and non-financial brand performance in the green restaurants: Mediating effect of brand attitude34
How do lifestyle hospitality and tourism entrepreneurs manage their work-life balance?33
Resident perceptions of the impacts of P2P accommodation: Implications for neighbourhoods33
The relationship between purpose of performance appraisal and psychological contract: Generational differences as a moderator33
Effect of CSR contribution timing during COVID-19 pandemic on consumers’ prepayment purchase intentions: Evidence from hospitality industry in China32
Predicting hospitality employees’ safety performance behaviors in the COVID-19 pandemic32
Price and RevPAR determinants of Airbnb listings: Convergent and divergent evidence32
What are the key success factors for strategy formulation and implementation? Perspectives of managers in the hotel industry32
Determinants of hotel guests’ pro-environmental behaviour: Past behaviour as moderator32
Should I leave this industry? The role of stress and negative emotions in response to an industry negative work event32
How to win the consumer’s heart? Exploring appraisal determinants of consumer pre-consumption emotions32
Comparing working conditions and job satisfaction in hospitality workers across Europe31
Sustainability awareness, management practices and organisational culture in hotels: Evidence from developing countries31
New measuring stick on sharing accommodation: Guest-perceived benefits and risks31
Self-service technology kiosk design for restaurants: An QFD application31
Customer mistreatment and employee well-being: A daily diary study of recovery mechanisms for frontline restaurant employees in a hotel31
Impact of COVID-19 on the hospitality industry: A supply chain resilience perspective31
To disclose or to falsify: The effects of cognitive trust and affective trust on customer cooperation in contact tracing31
Factors influencing customers’ dine out intention during COVID-19 reopening period: The moderating role of country-of-origin effect31
Effect of hotel employees’ workplace friendship on workplace deviance behaviour: Moderating role of organisational identification31
The perils of hotel technology: The robot usage resistance model31
Examining traditional restaurant diners’ intention: An application of the VBN theory30
Unravelling the effects of cultural differences in the online appraisal of hospitality and tourism services30
Effectuation and causation configurations for business model innovation: Addressing COVID-19 in the gastronomy industry30
An investigation of the moderating effects of current job position level and hotel work experience between technology readiness and technology acceptance30
Determinants of sustainable behavior of firms and the consequences for customer satisfaction in hospitality30
“His lack of a mask ruined everything.” Restaurant customer satisfaction during the COVID-19 outbreak: An analysis of Yelp review texts and star-ratings30
Virtual travel community members’ stickiness behaviour: How and when it develops30
Hospitality diversity management and job satisfaction: The mediating role of organizational commitment across individual differences30
Restaurant chain’s corporate social responsibility messages on social networking sites: The role of social distance30
Building competitive advantage for hospitality companies: The roles of green innovation strategic orientation and green intellectual capital30
Gender diversity in hospitality and tourism top management teams: A systematic review of the last 10 years30
The impact of the challenge and hindrance stress on hotel employees interpersonal citizenship behaviors: Psychological capital as a moderator30
Process vs. outcome: Effects of food photo types in online restaurant reviews on consumers’ purchase intention29
Dual-focused transformational leadership and service innovation in hospitality organisations: A multilevel investigation29
Gay and lesbian customers’ perceived discrimination and identity management29
Public strategies to rescue the hospitality industry following the impact of COVID-19: A case study of the European Union29
Workplace incivility in restaurants: Who’s the real victim? Employee deviance and customer reciprocity29
COVID-19 impact on the hospitality industry: Exploratory study of financial-slack-driven risk preparedness29
Nature-based solutions, mental health, well-being, price fairness, attitude, loyalty, and evangelism for green brands in the hotel context29
The effects of consumer experience and disconfirmation on the timing of online review: Field evidence from the restaurant business29
Leadership research in the root of hospitality scholarship: 1960–202029
Lending technologies and access to finance for SMEs in the hospitality industry29
Board diversity and firm performance in the U.S. tourism sector: The effect of institutional ownership29
Evidence of green signaling in green hotels29
Hospitality employee’s mindfulness and its impact on creativity and customer satisfaction: The moderating role of organizational error tolerance29
Understanding homophily of service failure within the hotel guest cycle: Applying NLP-aspect-based sentiment analysis to the hospitality industry28
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