International Journal of Hospitality Management

Article	Citations
COVID-19 and China’s Hotel Industry: Impacts, a Disaster Management Framework, and Post-Pandemic Agenda	399
Hospitality and tourism industry amid COVID-19 pandemic: Perspectives on challenges and learnings from India	344
Reducing perceived health risk to attract hotel customers in the COVID-19 pandemic era: Focused on technology innovation for social distancing and cleanliness	327
Preference for robot service or human service in hotels? Impacts of the COVID-19 pandemic	300
What factors determining customer continuingly using food delivery apps during 2019 novel coronavirus pandemic period?	260
The role of business model innovation in the hospitality industry during the COVID-19 crisis	244
Do mindfulness and perceived organizational support work? Fear of COVID-19 on restaurant frontline employees’ job insecurity and emotional exhaustion	220
COVID-19: The effects of job insecurity on the job engagement and turnover intent of deluxe hotel employees and the moderating role of generational characteristics	209
COVID-19, aftermath, impacts, and hospitality firms: An international perspective	197
The role of green human resource management in driving hotel’s environmental performance: Interaction and mediation analysis	195
Impact of the COVID-19 pandemic: Evidence from the U.S. restaurant industry	181
The COVID-19 pandemic and organisational commitment of senior hotel managers	176
Do job insecurity, anxiety and depression caused by the COVID-19 pandemic influence hotel employees’ self-rated task performance? The moderating role of employee resilience	172
Can corporate social responsibility protect firm value during the COVID-19 pandemic?	165
Responses to COVID-19: The role of performance in the relationship between small hospitality enterprises’ resilience and sustainable tourism development	165
COVID-19 and hospitality 5.0: Redefining hospitality operations	162
Service quality and customer satisfaction: The moderating effects of hotel star rating	157
Turnover intention in the hospitality industry: A meta-analysis	151
Are you good enough? CSR, quality management and corporate financial performance in the hospitality industry	149
How the COVID-19 pandemic affected hotel Employee stress: Employee perceptions of occupational stressors and their consequences	146
Why do people purchase from online travel agencies (OTAs)? A consumption values perspective	146
A change of perceived innovativeness for contactless food delivery services using drones after the outbreak of COVID-19	144
Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China	133
Barriers toward purchasing from online travel agencies	130
The effect of online restaurant menus on consumers’ purchase intentions during the COVID-19 pandemic	129

The effect of CSR on corporate image, customer citizenship behaviors, and customers’ long-term relationship orientation	127
Relationships between external knowledge, internal innovation, firms’ open innovation performance, service innovation and business performance in the Pakistani hotel industry	126
A systematic review of AI technology-based service encounters: Implications for hospitality and tourism operations	125
Corporate social responsibility (CSR) and customer loyalty in the hotel industry: A cross-country study	125
Hospitality workers’ COVID-19 risk perception and depression: A contingent model based on transactional theory of stress model	124
Two decades of customer experience research in hospitality and tourism: A bibliometric analysis and thematic content analysis	123
Creating a safe haven during the crisis: How organizations can achieve deep compliance with COVID-19 safety measures in the hospitality industry	122
Quality of virtual reality and its impacts on behavioral intention	121
Restaurants and COVID-19: What are consumers’ risk perceptions about restaurant food and its packaging during the pandemic?	120
Employee work status, mental health, substance use, and career turnover intentions: An examination of restaurant employees during COVID-19	117
Will we have the same employees in hospitality after all? The impact of COVID-19 on employees’ work attitudes and turnover intentions	114
Innovativeness and customer value co-creation behaviors: Mediating role of customer engagement	113
Impacts of Covid-19 on peer-to-peer accommodation platforms: Host perceptions and responses	111
Comparative study of deep learning models for analyzing online restaurant reviews in the era of the COVID-19 pandemic	109
Shattered but smiling: Human resource management and the wellbeing of hotel employees during COVID-19	108
Linking AI quality performance and customer engagement: The moderating effect of AI preference	106
The gloom of the COVID-19 shock in the hospitality industry: A study of consumer risk perception and adaptive belief in the dark cloud of a pandemic	104
Job demands–job resources (JD-R) model, work engagement, and well-being of cruise ship employees	102
The effect of COVID-19 pandemic on domestic tourism: A DEMATEL method analysis on quarantine decisions	101
The impact of the Covid-19 pandemic on customer experience design: The hotel managers’ perspective	99
Investigating beliefs, attitudes, and intentions regarding green restaurant patronage: An application of the extended theory of planned behavior with moderating effects of gender and age	97
Leveraging “human-likeness” of robotic service at restaurants	97
Understanding the impact of COVID-19 intervention policies on the hospitality labor market	94
Strategic responses of the hotel sector to COVID-19: Toward a refined pandemic crisis management framework	94
Over-ordering and food waste: The use of food delivery apps during a pandemic	91
Human baristas and robot baristas: How does brand experience affect brand satisfaction, brand attitude, brand attachment, and brand loyalty?	88
Hotel selection driven by online textual reviews: Applying a semantic partitioned sentiment dictionary and evidence theory	87
Do green HR practices enhance green motivation and proactive environmental management maturity in hotel industry?	86
A conceptual framework of the service delivery system design for hospitality firms in the (post-)viral world: The role of service robots	86
Perceived hygiene attributes in the hotel industry: customer retention amid the COVID-19 crisis	85
An integrated approach to the purchase decision making process of food-delivery apps: Focusing on the TAM and AIDA models	84
Accommodation decision-making during the COVID-19 pandemic: Complexity insights from Greece	84
The Value of Service Robots from the Hotel Guest’s Perspective: A Mixed-Method Approach	83
COVID-19-induced layoff, survivors’ COVID-19-related stress and performance in hospitality industry: The moderating role of social support	80
Psychosocial work environment, work engagement, and employee commitment: A moderated, mediation model	79
Effect of CSR activities on meaningfulness, compassion, and employee engagement: A sense-making theoretical approach	78
Managing relationships in the Tourism Supply Chain to overcome epidemic outbreaks: The case of COVID-19 and the hospitality industry in Spain	78
Employing structural topic modelling to explore perceived service quality attributes in Airbnb accommodation	77
To survive or to thrive? China’s luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis	77
Customer-robot interactions: Understanding customer experience with service robots	76
Socially responsible human resource management and hotel employee organizational citizenship behavior for the environment: A social cognitive perspective	76
Eco-friendly hotel stay and environmental attitude: A value-attitude-behaviour perspective	76
Mindset matters in purchasing online food deliveries during the pandemic: The application of construal level and regulatory focus theories	74
Organizational trust in times of COVID-19: Hospitality employees’ affective responses to managers’ communication	72
The motivations of visiting upscale restaurants during the COVID-19 pandemic: The role of risk perception and trust in government	71
Enhancing hospitality business performance: The role of entrepreneurial orientation and networking ties in a dynamic environment	71
Tackling food waste in all-inclusive resort hotels	69
Enhancing the customer experience with virtual and augmented reality: The impact of content and device type	69
Online food delivery: A systematic synthesis of literature and a framework development	68
Does customer incivility undermine employees’ service performance?	68

A fad or the future? Examining the effectiveness of virtual reality advertising in the hotel industry	68
Artificial intelligence in tourism and hospitality: Bibliometric analysis and research agenda	67
“How was your meal?” Examining customer experience using Google maps reviews	67
User generated content for exploring factors affecting intention to use travel and food delivery services	66
Is digital technology the magic bullet for performing work at home? Lessons learned for post COVID-19 recovery in hospitality management	66
Digital transformation and hospitality management competencies: Toward an integrative framework	65
Online food delivery services and consumers' purchase intention: Integration of theory of planned behavior, theory of perceived risk, and the elaboration likelihood model	65
The effect of servant leadership on hotel employees’ behavioral consequences: Work engagement versus job satisfaction	63
Online persuasion of review emotional intensity: A text mining analysis of restaurant reviews	62
Customers’ risk perception and dine-out motivation during a pandemic: Insight for the restaurant industry	62
Using the theory of planned behavior to predict food safety behavioral intention: A systematic review and meta-analysis	62
Using ethical leadership to reduce job stress and improve performance quality in the hospitality industry	61
When Female (Male) Robot Is Talking To Me: Effect of service robots’ gender and anthropomorphism on customer satisfaction	61
Examining the impact of artificial intelligence on hotel employees through job insecurity perspectives	61
How to enhance hotel guests’ acceptance and experience of smart hotel technology: An examination of visiting intentions	61
“Crisis management in the hospitality sector SMEs in Pakistan during COVID-19″	60
Understanding Generation Z through collective consciousness: Impacts for hospitality work and employment	60
Being ignored at work: Understanding how and when spiritual leadership curbs workplace ostracism in the hospitality industry	59
The effects of high performance work systems in employees’ service-oriented OCB	59
The effects of green human resource management and perceived organizational support for the environment on green and non-green hotel employee outcomes	58
Independent restaurant operator perspectives in the wake of the COVID-19 pandemic	58
Improvising resilience: The unfolding of resilient leadership in COVID-19 times	58
Understanding the human side of green hospitality management	57
A multilevel investigation of the link between ethical leadership behaviour and employees green behaviour in the hospitality industry	56
The fear of being infected and fired: Examining the dual job stressors of hospitality employees during COVID-19	55
Government and social trust vs. hotel response efficacy: A protection motivation perspective on hotel stay intention during the COVID-19 pandemic	55
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 econom	54
Is career adaptability a double-edged sword? The impact of work social support and career adaptability on turnover intentions during the COVID-19 pandemic	54
Understanding service attributes of robot hotels: A sentiment analysis of customer online reviews	54
Reinterpreting the theory of planned behavior and its application to green hotel consumption intention	53
Transformational Leadership, HRM practices and burnout during the COVID-19 pandemic: The role of personal stress, anxiety, and workplace loneliness	53
The current state of academic research into peer-to-peer accommodation platforms	53
A bibliometric analysis of trust in the field of hospitality and tourism	52
Exploring the visitors' decision-making process for Airbnb and hotel accommodations using value-attitude-behavior and theory of planned behavior	52
Rapid responding to the COVID-19 crisis: Assessing the resilience in the German restaurant and bar industry	51
Exploring the connections among CSR performance, reporting, and external assurance: Evidence from the hospitality and tourism industry	51
Understanding guests’ behavior to visit green hotels: The role of ethical ideology and religiosity	51
Investigating the effect of message framing on event attendees’ engagement with advertisement promoting food waste reduction practices	51
When and how the psychologically entitled employees hide more knowledge?	50
Employees' perceived job performance, organizational identification, and pro-environmental behaviors in the hotel industry	50
Mentoring for gender equality: Supporting female leaders in the hospitality industry	49
Depletion of psychological, financial, and social resources in the hospitality sector during the pandemic	49
Virtual reality is so cool! How technology innovativeness shapes consumer responses to service preview modes	49
Ability and willingness to work during COVID-19 pandemic:Perspectives of front-line hotel employees	49
CEO letters: Hospitality corporate narratives during the COVID-19 pandemic	49
Using machine learning and big data for efficient forecasting of hotel booking cancellations	49
Modeling a green supply chain in the hotel industry: An evolutionary game theory approach	49
Personal resources and personal demands for work engagement: Evidence from employees in the service industry	48
Exploring the meaning of work within the sharing economy: A case of food-delivery workers	48
Building competitive advantage for hospitality companies: The roles of green innovation strategic orientation and green intellectual capital	47
Going beyond the curve: Strategic measures to recover hotel activity in times of COVID-19	47
Promoting employee green behavior in the Chinese and Vietnamese hospitality contexts: The roles of green human resource management practices and responsible leadership	47
Power dynamics in peer-to-peer accommodation: Insights from Airbnb hosts	47
To Empower or Not to Empower? Multilevel Effects of Empowering Leadership on Knowledge Hiding	47
To dine or not to dine? Collective wellbeing in hospitality in the COVID-19 era	46
Millennials’ willingness to pay for green restaurants	46
Leadership styles, motivating language, and work engagement: An empirical investigation of the hotel industry	46
Saving the hotel industry: Strategic response to the COVID-19 pandemic, hotel selection analysis, and customer retention	46
Construction of a service quality scale for the online food delivery industry	46
Stigma & dirty work: In-group and out-group perceptions of essential service workers during COVID-19	46
The repercussions and challenges of COVID-19 in the hotel industry: Potential strategies from a case study of Indonesia	46
The perils of hotel technology: The robot usage resistance model	46
The mediating role of psychological distress between ostracism, work engagement, and turnover intentions: An analysis in the Cypriot hospitality context	45
Gender diversity in hospitality and tourism top management teams: A systematic review of the last 10 years	45
Determinants of hotel guests’ pro-environmental behaviour: Past behaviour as moderator	45
Effects of CSR on affective organizational commitment via organizational justice and organization-based self-esteem	45
COVID-19 impacts, coping strategies, and management reflection: A lodging industry case	45
Nature-based solutions, mental health, well-being, price fairness, attitude, loyalty, and evangelism for green brands in the hotel context	45
Terminator or accelerator? Lessons from the peer-to-peer accommodation hosts in China in responses to COVID-19	44
Hospitality diversity management and job satisfaction: The mediating role of organizational commitment across individual differences	44
Exploring the motivations to use online meal delivery platforms: Before and during quarantine	44
Food waste management in ethnic food restaurants	44
Brand knowledge and non-financial brand performance in the green restaurants: Mediating effect of brand attitude	44
The COVID-19 pandemic effects on the hospitality industry using social systems theory: A multi-country comparison	44
The negative effect of scarcity cues on consumer purchase decisions in the hospitality industry during the COVID-19 pandemic	44
How and when servant leaders fuel creativity: The role of servant attitude and intrinsic motivation	44
The effects of crowdedness and safety measures on restaurant patronage choices and perceptions in the COVID-19 pandemic	44
Unfolding deconstructive effects of negative shocks on psychological contract violation, organizational cynicism, and turnover intention	44
The green B&B promotion strategies for tourist loyalty: surveying the restart of Chinese national holiday travel after COVID-19	43
The socially distant servicescape: An investigation of consumer preference’s during the re-opening phase	42

Effects of employees’ social exchange and the mediating role of customer orientation in the restaurant industry	42
Learn from the past and prepare for the future: A critical assessment of crisis management research in hospitality	42
Effectuation and causation configurations for business model innovation: Addressing COVID-19 in the gastronomy industry	42
Mr. Potato Head fights food waste: The effect of anthropomorphism in promoting ugly food	41
The impact of exploitative leadership on frontline hospitality employees’ service performance: A social exchange perspective	41
Workplace bullying in the hospitality industry: A hindrance to the employee mindfulness state and a source of emotional exhaustion	41
Corporate social responsibility in international hotel chains and its effects on local employees: Scale development and empirical testing in China	41
Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant	40
The coevolutionary process of restaurant CSR in the time of mega disruption	40
Self-service technology kiosk design for restaurants: An QFD application	40
How to win the consumer’s heart? Exploring appraisal determinants of consumer pre-consumption emotions	40
The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs	39
Sustainability awareness, management practices and organisational culture in hotels: Evidence from developing countries	39
Anxiety and gratitude toward the organization: Relationships with error management culture and service recovery performance	39
Price and RevPAR determinants of Airbnb listings: Convergent and divergent evidence	39
Stakeholders of the world, unite!: Hospitality in the time of COVID-19	39
Balanced scorecard in the hospitality and tourism industry: Past, present and future	39
An examination of the gap between carbon offsetting attitudes and behaviors: Role of knowledge, credibility and trust	39
Hospitality and tourism service innovation: A bibliometric review and future research agenda	39
Factors affecting hotel managers’ intentions to adopt robotic technologies: A global study	39
Should I leave this industry? The role of stress and negative emotions in response to an industry negative work event	39
Comparing working conditions and job satisfaction in hospitality workers across Europe	38
What are the key success factors for strategy formulation and implementation? Perspectives of managers in the hotel industry	38
Strategies to reduce food waste in the foodservices sector: A systematic review	38
Managing emotional labor for service quality: A cross-level analysis among hotel employees	38
The 7 Ps marketing mix of home-sharing services: Mining travelers’ online reviews on Airbnb	38
Knowledge sharing in the hospitality context: The roles of leader humility, job crafting, and promotion focus	38
Effect of hotel employees’ workplace friendship on workplace deviance behaviour: Moderating role of organisational identification	38
The impact of the challenge and hindrance stress on hotel employees interpersonal citizenship behaviors: Psychological capital as a moderator	38
Disentangling organizational commitment in hospitality industry: The roles of empowerment, enrichment, satisfaction and gender	37
Resident perceptions of the impacts of P2P accommodation: Implications for neighbourhoods	37
COVID-19 impact on the hospitality industry: Exploratory study of financial-slack-driven risk preparedness	37
Examining the effect of entrepreneurial leadership on employees’ innovative behavior in SME hotels: A mediated moderation model	37
Applications of disruptive digital technologies in hotel industry: A systematic review	37
The effect of hotel livestreaming on viewers’ purchase intention: Exploring the role of parasocial interaction and emotional engagement	37
The influence of perceived credibility on purchase intention via competence and authenticity	37
When positive reviews backfire: The effect of review dispersion and expectation disconfirmation on Airbnb guests’ experiences	37
Factors influencing customers’ dine out intention during COVID-19 reopening period: The moderating role of country-of-origin effect	36
The effect of hotel lobby design on booking intentions: An intergenerational examination	36
Cruise ship dining experiencescape: The perspective of female cruise travelers in the midst of the COVID-19 pandemic	36
Board diversity and firm performance in the U.S. tourism sector: The effect of institutional ownership	36
Effects of green transformational leadership on green performance of employees via the mediating role of corporate social responsibility: Reflection from North Cyprus	36
Consumers’ luxury restaurant reservation session abandonment behavior during the COVID-19 pandemic: The influence of luxury restaurant attachment, emotional ambivalence, and luxury consumption goals	35
Hedonic consumption pathway vs. acquisition-transaction utility pathway: An empirical comparison of Airbnb and hotels	35
Identifying unreliable online hospitality reviews with biased user-given ratings: A deep learning forecasting approach	35
How does COVID-19 differ from previous crises? A comparative study of health-related crisis research in the tourism and hospitality context	35
Technology acceptance antecedents in digital transformation in hospitality industry	35
Customer mistreatment and employee well-being: A daily diary study of recovery mechanisms for frontline restaurant employees in a hotel	35
Hospitality employee’s mindfulness and its impact on creativity and customer satisfaction: The moderating role of organizational error tolerance	35
Impact of COVID-19 on the hospitality industry: A supply chain resilience perspective	35
Dual-focused transformational leadership and service innovation in hospitality organisations: A multilevel investigation	35
Linking servicescape and customer engagement: An investigation in the hotel context	35
Predicting hospitality employees’ safety performance behaviors in the COVID-19 pandemic	35
“His lack of a mask ruined everything.” Restaurant customer satisfaction during the COVID-19 outbreak: An analysis of Yelp review texts and star-ratings	35
Unravelling the effects of cultural differences in the online appraisal of hospitality and tourism services	35
Virtual travel community members’ stickiness behaviour: How and when it develops	35
To disclose or to falsify: The effects of cognitive trust and affective trust on customer cooperation in contact tracing	35
An investigation of the moderating effects of current job position level and hotel work experience between technology readiness and technology acceptance	35
Exploring the underlying factors of customer value in restaurants: A machine learning approach	34
Process vs. outcome: Effects of food photo types in online restaurant reviews on consumers’ purchase intention	34
Effect of CSR contribution timing during COVID-19 pandemic on consumers’ prepayment purchase intentions: Evidence from hospitality industry in China	34
Leadership research in the root of hospitality scholarship: 1960–2020	34
The laws of attraction: Role of green human resources, culture and environmental performance in the hospitality sector	33
Does gender bias exist? The impact of gender congruity on consumer’s Airbnb booking intention and the mediating role of trust	33
Determinants of sustainable behavior of firms and the consequences for customer satisfaction in hospitality	33
Gender, loyalty card membership, age, and critical incident recovery: Do they moderate experience-loyalty relationship?	33
A systematic literature review of the personal value orientation construct in hospitality and tourism literature	32
Public strategies to rescue the hospitality industry following the impact of COVID-19: A case study of the European Union	32
The effect of ad appeals and message framing on consumer responses to plant-based menu items	32
Let’s face it: Are customers ready for facial recognition technology at quick-service restaurants?	32
Wellness hotel: Conceptualization, scale development, and validation	32
Customer engagement and hotel booking intention: The mediating and moderating roles of customer-perceived value and brand reputation	32
Green inclusive leadership and employee green behaviors in the hotel industry: Does perceived green organizational support matter?	32
Consumer aggression and frontline employees’ turnover intention: The role of job anxiety, organizational support, and obligation feeling	32
When and how can organizational punishment stop unethical pro-organizational behaviors in hospitality?	32
Impacts of cruise industry corporate social responsibility reputation on customers’ loyalty: Mediating role of trust and identification	31
The financial impact of online customer reviews in the restaurant industry: A moderating effect of brand equity	31
Paradoxical leadership and hospitality employees’ service performance: The role of leader identification and need for cognitive closure	31
Understanding homophily of service failure within the hotel guest cycle: Applying NLP-aspect-based sentiment analysis to the hospitality industry	31
Welcoming host, cozy house? The impact of service attitude on sensory experience	31
What prevents consumers that are aware of Airbnb from using the platform? A mixed methods approach	30
Determinants of Innovative Behaviour in the Hotel Industry: A cross-Cultural Study	30
Beyond smart systems adoption: Enabling diffusion and assimilation of smartness in hospitality	30
Adoption of smart voice assistants technology among Airbnb guests: A revised self-efficacy-based value adoption model (SVAM)	30
The effects of psychological capital, social capital, and human capital on hotel employees’ occupational stress and turnover intention	30
Reconstruction of the relationship between traditional and emerging restaurant brand and customer WOM	30
Consumers’ sustainable food choices: Antecedents and motivational imbalance	30
How can the solo dining experience be enhanced? Focusing on perceived territoriality	29
Understanding the reactions of government and gaming concessionaires on COVID-19 through the neo-institutional theory – The case of Macao	29
Impact of the COVID-19 pandemic on management-level hotel employees’ work behaviors: Moderating effects of working-from-home	29
How self-gratification and social values shape revisit intention and customer loyalty of Airbnb customers	29
Determinants of willingness to pay to stay at a green lodging facility	29
Food waste reduction and taking away leftovers: Interplay of food-ordering routine, planning routine, and motives	29
Tourism, hospitality, and DEA: Where do we come from and where do we go?	29
Understanding the experience and meaning of app-based food delivery from a mobility perspective	28