International Journal of Hospitality Management

Article	Citations
Does perceived yuanfen impact Chinese customers’ hotel ratings?	236
The influence of baby boomers’ perceptions of well-being on their plan to age-in-place post-retirement	202
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]	167
Developing creative service ideas through hotel customer engagement for open innovation: Focused on empowerment and motivation processes	152
Enhancing the sustainability of food waste management practices in emerging economies’ hospitality industry through SECA multi-criteria group decision-making	141
Antecedents and consequences of service staff’s advice-giving frequency on diners’ overordering behavior	136
How can foodstagramming improve dining outcomes? A normative focus perspective	131
Look before you leap: Comparison and profiles of hotel price determinants in four European markets	128
What can hotels learn from the last recovery? Examining hotel occupancy rate and the guest experience	124
You are what you speak: Influence of future time reference (FTR) in healthy menu promotion	124
The power of sound: The impact of auditory features in hotel short influencer-generated videos on viewer engagement	109
Decoding the shared pathways of consumer technology experience in hospitality and tourism: A meta-analysis	103
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	102
Decoding the information quantity-quality paradox: How eWOM volume influences consumption value uncertainties	102
Crisis-driven innovation in hospitality: How do international hotel chains innovate to recover from a global crisis?	101
The role of perceived risk and information security on customers' acceptance of service robots in the hotel industry	99
Customer satisfaction and loyalty with online consumer reviews: Factors affecting revisit intentions	98
Twenty-two years of International Journal of Hospitality Management: A bibliometric analysis 2000–2021	97
Intelligence and humanness as key drivers of service value in Generative AI chatbots	93
Improving travel experience for hotel guests: Policy recommendations for pet-friendly hotels	92
Residents’ sense of safety in senior living communities: A conceptual paper	91
The importance of information quality according to the type of employee in the airline industry: Robot versus human	90
Impact of customer incivility on restaurant employee stress spread and turnover: COVID-19 vaccination mandate	87
Consumers’ willingness to use the Metaverse for information search: An investigation of the underlying mechanism and critical determinants	87
The effect of hotel brand affiliation on commercial mortgage loan underwriting in the lodging sector	85

Drivers of hotel guests’ choice of smart products: Applying a complexity theory involving TAM, technology readiness, TPB, and emotion factors	83
Ethical leadership in tourism and hospitality management: A systematic literature review and research agenda	83
Ghost kitchens on the rise: Effects of knowledge and perceived benefit-risk on customers’ behavioral intentions	81
Managers’ perspectives on restaurant food waste separation intention: The roles of institutional pressures and internal forces	80
Entrepreneurship in the hospitality and tourism industry: A clustered research agenda	78
The effect of hospitableness on positive emotions, experience, and well-being of hospital patients	78
The progressive impact of career calling on voice behaviors through learning goal orientation: A moderated mediation model with affect spin	76
Negative signals on Peer-to-Peer platforms: The impact of cancellations on host performance across different property types	75
Immigrant hospitality workers: Familism, acculturation experiences, and perception of workplace	73
Understanding the value of host-guest intimacy behind online reviews of Airbnb	73
Unpacking the link between servant leadership and followers’ helping behavior: The mediating role of followers’ servant attitude and the moderating effect of relational identity	72
Taste, trend, and turmoil: Tracking the life cycle of internet-famous restaurants through customer satisfaction	71
Driving human-robot value co-creation in hospitality: The role of artificial empathy	70
Service Experience and Customers’ eWOM Behavior on Social Media Platforms: The Role of Platform Symmetry	69
Let Me Engage You: Peer engagement behaviour on peer-to-peer platforms	68
Does consumers’ reveal engagement behaviours in artificial intelligence (AI)-based technologies? The dynamics of perceived value and self-congruence	67
Deep learning mechanism and big data in hospitality and tourism: Developing personalized restaurant recommendation model to customer decision-making	66
Team leader humility and team proactive customer service behavior: A regulatory focus perspective	65
Leader aggressive humor and hospitality employees’ time theft: The roles of ego depletion and self-compassion	65
AI-generated recommendations: Roles of language style, perceived AI human-likeness, and recommendation agent	62
Food and wine resources as co-experiential attributes: A qualitative investigation across eight countries	62
A healing touch: Understanding the ‘culture of hospitality’ in chiropractic clinics	60
Examining employees' affective and behavioral responses to internal crisis communication in times of COVID-19	59
Editorial Board	59
Reprint of: A healing touch: Understanding the ‘culture of hospitality’ in chiropractic clinics	59
Think crisis-think female？Female top management team member replacement in the hospitality and tourism firms	59
A qualitative assessment of hotel employee engagement in anti-human-trafficking initiatives	59
Editorial Board	57
Editorial Board	57
Owned media or earned media? The influence of social media types on impulse buying intention in internet celebrity restaurants	56
Returns to scale, technical and efficiency changes in the Spanish hotel industry using technological heterogeneity models	56
How pet-owning restaurant customers’ experiences shape their emotional reactions: evidence from PLS-SEM and text mining	54
How does COVID-19 differ from previous crises? A comparative study of health-related crisis research in the tourism and hospitality context	53
Clarifying the effect of green demarketing on sustainable performance in the service industry: Does green learning matter?	53
When employees feel betrayed: The mediating role of psychological contract violation on nepotism and workplace commitment in the hotel industry	53
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
Examining the ethical consequences of misleading communication in hospitality industry greenwashing crises	52
An empirical investigation of wine sales as a driver of financial performance in restaurants: Insights from real-world sales data	52
Formal versus casual: How do customers respond to service robots’ uniforms? The roles of service type and language style	50
The Gen Z attitude-behavior gap in sustainability-framed eWOM: A generational cohort theory perspective	50
Exploring MCI and TPB in the context of self-driving robot food delivery services: A cross-national study	50
The impact of sustainability certifications on performance and competitive action in hotels	49
Are you ready for robot services? Exploring robot-service adoption behaviors of hotel-goers	49
Process vs. outcome: Effects of food photo types in online restaurant reviews on consumers’ purchase intention	49
A systematic review of solo dining research	48
Analyzing consumer decision-making patterns in online restaurant selection: A study of information processing styles on yelp	48
When employees feel envy: The role of psychological capital	48
“I became a child again!” How to stage engaging restaurant experiences modeling the service management process	48
Proposing a Bayesian hierarchical growth curve model (BHGCM) for tourism and hospitality research	48

Are co-created green initiatives more appealing than firm-created green initiatives? Investigating the effects of co-created green appeals on restaurant promotion	47
Should I admit my wrongdoings? Examining stealing thunder in the context of performance evaluations	47
Digital or physical satisfaction? The effects of consumers’ digital intentions and physical experiences on revisiting the restaurants.	47
The effect of job abundance on tourism employee turnover	47
Adoption of semiautonomous food delivery robots: Employee experiences and workplace adaptation	46
Fear of COVID-19 and employee mental health in quarantine hotels: The role of self-compassion and psychological resilience at work	46
What influences restaurant dining out and diners’ self-protective intention during the COVID-19 pandemic: Applying the Protection Motivation Theory	46
Corrigendum to “What makes customers “Click”? An analysis of hotel list content using deep learning” [Int. J. Hosp. Manag. 114 (2023) 103581]	46
Workplace fun and employees’ service innovative behavior: The role of task crafting and manager support for fun	46
The impact of management structure on guest satisfaction in chain-affiliated hotels and the moderating influence of chain scale	46
Online brand detraction in an online opinion platform	45
Unleashing employee potential: The effects of customer-empowering behaviors on job crafting in hospitality industries	44
Customer word-of-mouth for generative AI: Innovation and adoption in hospitality and tourism	43
Discovery of smart hotels’ competitiveness based on online reviews	43
Building middle-range theories using case studies in hospitality management	43
Entrepreneurial orientation, board tenure and the financial performance of hospitality firms	42
Lean management in hotels: Where we are and where we might go	41
Unravelling the influence of service failure on negative customer engagement: The moderating role of service recovery	40
Research note: The effects of perceived sustainability on customer emotions in the restaurant context	40
Determinants of consumer intention to use smart food lockers during COVID-19: A multi-method approach	39
Why do hotel frontline employees use service robots in the workplace? A technology affordance theory perspective	39
What makes employees provide quality service? The role of employee customer-oriented perspective taking	39
Transformational leadership and innovative work behavior: The role of identification, voice and innovation climate	38
Individual-, task-, and technology-fit perspective of autonomous delivery robots confirmation and adoption in smart cities	38
Resource sharing with local partners: How do hotels benefit?	37
Inflated positivity: The influence of the two-way review system on consumer ratings in the sharing economy	37
The unexpected sales boost of the rating gap and review gap for hotels: An expectation confirmation perspective	37
Editorial Board	37
The self-regulatory role of trait mindfulness in workplace bullying, hostility and counterproductive work behaviours among hotel employees	37
Creating a hospitable hospital: How colors, music, and scent in the servicescape reduce rumination and enhance the patient waiting experience	36
Maximizing restaurant profitability: A complementarity approach	36
Organizational characteristics, ethical leadership, and employee job performance: An investigation from the lenses of appraisal responses to the behavioral outcomes model	36
Preference for assistance from service robots or human staff？The impact of social exclusion experience	36
Importance-performance analysis of socially sustainable practices in U.S. restaurants: A consumer perspective in the quasi-post-pandemic context	35
Business strategies and financial reporting complexity in hospitality firms	35
The emotional consumer: Sustainable luxury choices amid climate change	35
Competition and restaurant online review manipulations: A dynamic panel data analysis	35
Soft brand or independent? Evidence from the first decade of the soft branding, strategy in the U.S. market	35
Qualitative job insecurity, emotional exhaustion and their effects on hotel employees’ job embeddedness: The moderating role of perceived organizational support	35
Hospitality to healthcare: Patient Experience Academy, a successful alliance between the ChristianaCare Health System and the University of Delaware	35
Toward understanding healthcare hospitality and the antecedents and outcomes of patient-guest hospital-hotel choice decisions: A scoping review	35
Consumers’ willingness to pay for information transparency at casual and fine dining restaurants	34
Intangible cues in hospitality: Emotional and behavioral effects of ambient scents in high-end restaurants	34
How chefs develop the practice to manage food waste in professional kitchens	34
The role of green shared vision in building organizational citizenship behavior for sustainability: A serial multiple mediation model	34
The effects of empowering leadership on employee adaptiveness in luxury hotel services: Evidence from a mixed-methods research	34
How observed customer mistreatment of supervisors affects employees’ service sabotage: A cross-cultural examination from the deontic justice theory	34
The effect of menu design on consumer behavior: A meta-analysis	34
Setting the Course: CEO Beliefs as the North Star in the Hotel-OTA Relationship	34
Investigating the effects of digital platform participation on B&B performance: An organizational learning perspective	33
Innovative business strategies, corporate performance, and firm value in the travel and leisure industry	33
Should we be responsible to their society? Corporate social responsibility of Chinese-owned restaurants in Malaysia	33
Servant leadership, ideology-based culture and job outcomes: A multi-level investigation among hospitality workers	33
Should I stay or should I go?: The impact of socially responsible human resources management practices on hospitality employees	33
An fsQCA analysis of service quality for hotel customer satisfaction	33
The laws of attraction: Role of green human resources, culture and environmental performance in the hospitality sector	33
Give it 110 percent: The sequential nexus between green supervisor support, green descriptive norm, green self-efficacy, and green behavior	33
Investigating the use experience of restaurant service robots: the cognitive–affective–behavioral framework	32
Editorial Board	32
Comprehensive examination of online reviews divergence over time and platform types	31
From price hikes to shrinkflation: Leveraging empathy to enhance consumer revisit intentions in the restaurant industry during inflationary periods	31
Investigating the moderating role of utilitarian function and environmental identity in consuming insect-based food in restaurants	31
Assertive or non-assertive? How self-concept clarity influences customers’ responses to advertising messages	31
Riding on uncertainty: Leveraging human agents and service robots during service delivery	31
Editorial Board	31
Can Augmented Reality (AR) enhance how restaurants present Farm-to-Table information? The role of cognitive absorption, learning gains, and brand image congruence	31
The double-edged impact of generative artificial intelligence dependence on service innovation in the hospitality industry: A self-regulation perspective	31
To share or not to share? A double-edge effect of narcissism on knowledge sharing in hospitality	30
Developing an integrated resort’s (IR) environmental, social, and corporate governance (ESG) measurement scale	30
Editorial Board	30
The impact of self-disclosure between a golf caddie and a golfer on their relationship improvement: Focusing on the social penetration theory	30
Risk reduction effect of hospitality philanthropic giving: Theoretical framework and empirical evidence	29
The more diverse, the better? Exploring the moderating role of hospitality top management team diversity on CSR-FP link	29
Enabling the foodservice industry to transition consumers toward plant-based meat alternatives: A behavioral reasoning perspective	29
Investigating the influence of thriving at work on hotel employees’ service performance with the moderating effect of leader-member exchange	29
Human-robot collaboration and planned resilience for the financial and environmental success of green hotels	29
The impact of Airbnb’s competitive pricing on traveler spending at destinations	29
Links between cue combinations of physical environments and consumer satisfaction in themed restaurants from a systematic approach–avoidance perspective	29
Developing a taxonomy of motivations for foodstagramming through photo elicitation	29
How mentors inspire affective commitment in newcomers: The roles of servant leadership, psychological capital, and feedback-seeking behavior	29

Is tipping just a game? Applying game theory to restaurant tipping behavior	29
The fear of being infected and fired: Examining the dual job stressors of hospitality employees during COVID-19	29
An augmented–depleted framework of AI awareness: Concept expansion and scale development	29
Large sample evidence on tipping rates in the restaurant industry: A comprehensive study	29
Don’t expect robots to be creative: Why and when organizational dehumanization is a creativity killer	29
The eyes have it: How do gender cues in wine labels influence U.S. women wine consumers?	28
The dark side of artificial intelligence in service: The “watching-eye” effect and privacy concerns	28
Test of a moderated mediation model of green human resource management, workplace spirituality, environmental commitment, and green behavior	28
Proactivity or passivity? An investigation of the effect of service robots’ proactive behaviour on customer co-creation intention	28
Online food delivery: A systematic synthesis of literature and a framework development	28
Applications of disruptive digital technologies in hotel industry: A systematic review	28
Enhancing service recovery satisfaction with chatbots: The role of humor and informal language	28
Job embeddedness in hospitality and tourism scholarship: Past, present, and future research agenda	28
Artificial intelligence in tourism and hospitality: Bibliometric analysis and research agenda	27
The impacts of cultural intelligence and emotional labor on the job satisfaction of luxury hotel employees	27
Editorial Board	27
Redoing gender: How women in the hospitality industry challenge Chinese hegemonic gender discourse	27
Price fairness perception on online food service platforms: A data-driven approach using fsQCA and machine learning	27
Investigating consumers’ perceived benefits and risks of meal-kit delivery service	27
How to stay competitive: An innovative concept to assess the business competitiveness using online restaurant reviews	26
Artificial Intelligence (AI) in Human Resource Management (HRM): A driver of organizational dehumanization and negative employee reactions	26
Emotional intelligence in tourism and hospitality: A bibliometric analysis	26
When proactive employees meet the autonomy of work—A moderated mediation model based on agency theory and job characteristics theory	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
The effects of the professionalization of hosting on service quality: Towards quality standards and certifications within the short-term rental market	26
Reprint of: Instilling the core tenets of hospitality in healthcare services: The role of service assurance and social presence	26
Pet influencers on social media: The joint effect of message appeal and narrator	25
Reputation or brand: The causes of asymmetric responses to hotel price promotions	25
‘Commensal scenes’: Problematizing presence in restaurants in the digital age	25
When leaders conceal: The influence of supervisor knowledge hiding on subordinates’ perceived employability in hospitality	25
Fear and poor mental health among workers during the global cruise tourism crisis: Impact of low employability and family support	25
The role of chefs’ creativity in food waste management in professional kitchens	24
Attributes of pet-friendly hotels: What matters to consumers?	24
Event attendees’ crafting behaviors for AI-powered autonomous driving at events: A monitor and acceptance theory perspective	24
Building resilience in hotels: Unveiling the nexus of entrepreneurial orientation, firm performance and fear of crisis	24
Digital transformation and hospitality management competencies: Toward an integrative framework	24
Impact of the rating system on sentiment and tone of voice: A Booking.com and TripAdvisor comparison study	24
Seeing isn't always believing: Exploring the influence of misleading photos on consumer responses in hotel industry	24
Unveiling the Nexus: Service robot support and proactive customer service performance in hospitality industry	24
Working with service robots? A systematic literature review of hospitality employees’ perspectives	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
Food delivery now or later: The match-up effect of purchase timeframe and review recency	24
A behavioral study of food delivery service by drones: Insights from urban and rural consumers	24
Food choice motives and dining-out leftover prevention behavior: Integrated perspectives of planned behavior and norm activation	24
Narrowing the intention-behavior gap: The impact of hotel green certification	24
How self-gratification and social values shape revisit intention and customer loyalty of Airbnb customers	24
Consumers acceptance of service robots in hotels: A meta-analytic review	23
Redefining in-room amenities for hotel staycationers in the new era of tourism: A deep dive into guest well-being and intentions	23
Does crowdedness affect consumers’ food consumption and nutrients intake in restaurant environments? A cross-city analyses from China	23
Navigating mixed and simultaneous embeddedness: A case study of refugee entrepreneurship in the restaurant industry	23
Social bonds in family-run hotels – A driver for innovation in response to external disruptions?	23
Why do consumers choose online food delivery services? A meta-analytic review	22
Customer verbal aggression and employee service sabotage: The mediating role of perceived discrimination	22
Words meet photos: How visual content impact rating	22
Why should we try upcycled food? An exploratory study in East Asian and Western contexts	22
Ownership and innovation in the hospitality industry	22
The relationships between supervisor-subordinate guanxi, perceived supervisor autonomy support, autonomous motivation, and employee job satisfaction: Evidence from international hotel chains in China	22
The saturation effect in hotel managerial response	22
The nexus between green HRM, employee well-being, and citizenship behavior: Exploring the mediating role of employee sustainability and motivation	22
Recognise me or pay me? How rewards for online restaurant reviews impact continuity: A cross-country investigation	22
Cross-border mergers and acquisitions activity in the tourism industry: A spatial econometrics analysis	22
Rethinking common ingroup identity model in minority restaurant messages: The moderating role of moral identity	22
The blessing or curse of workplace friendship: Mediating role of organizational identification and moderating role of political skills	22
Relationship between technology readiness, AI adoption and value creation in hospitality industry: Moderating role of technological turbulence	22
Resilience agility in tourism and hospitality: Empirical research using 3D modelling	22
Editorial Board	22
Barista Diary: An autoethnography studying the operational experience of third-wave coffee shop baristas	22
Heterogeneous price adjustments among Airbnb hosts amid COVID-19: Evidence from Barcelona	21
Coworker support in a sexual harassment climate: A conservation of resources perspective	21
Towards sustainable servicescape – tourists’ perspectives of accommodation service attributes	21
Hotel reviews during the pandemic: Encouraging repeat customers to “speak up” through management response	21
Simplifying the complex: 10-K readability and asset structure	21
Top management gender diversity and environmental performance: Evidence from hospitality and tourism industry	21
Furry friends welcome! Investigating dog-owners’ perceived value of dining out with their pets	21
Systematic review of review research in hospitality and tourism: Updates from 2017 to 2023	20
A bibliometric analysis of intellectual capital research in the hospitality and tourism business setting	20
The evolution of artificial empathy in the hospitality metaverse era	20
The dual lens of authenticity and likability: The effect of cultural familiarity on consumer responses to ethnic foods	20
Fitting in or standing out: How neurodivergence, gender, and diversity policies shape hiring decisions	20
Do ethics, locavorism, and engagement stimulate memorable wine tourism and hospitality experiences? A moral identity perspective	20
Differential leadership and hospitality employees’ in-role performance: The role of constructive deviance and competitive climate	20
How sensory perceptions and sensory brand experience influence customer behavioral intentions in the context of cartoon-themed restaurants	20
Innovativeness and corporate social responsibility in hospitality and tourism family firms: The role of family firm psychological capital	20
Measuring the relational benefits of private club membership: A factor analytic evaluation	20
Nexus of customer adaptation to mannequins with visit intention to full-service restaurants: Role of spatial layout	20
The effects of recovery experiences on hotel employees’ subjective well-being, organizational citizenship behavior, and task performance	20
Digital natives on the rise: A systematic literature review on generation Z's engagement with RAISA technologies in hospitality services	20
Less delicious but more natural: The effect of the natural label in promoting ugly food consumption	20
Online food delivery services and consumers' purchase intention: Integration of theory of planned behavior, theory of perceived risk, and the elaboration likelihood model	20
Normal-sized for female chef, oversized for male chef? The effects of gender and body size stereotypes on food purchase intentions	20
The free riding in hospitality corporate giving: Theoretical explanation and implications	20
Bridging the gap: An interview study on frontline employee responses to restaurant technology	19
Politics and dinner tables do mix! exploring the role of consumers’ political orientation in plant-based food promotion at restaurants	19
High-performance work systems in job demands-resources theory: Implications for employee burnout and quality of life	19