International Journal of Contemporary Hospitality Management

Article	Citations
Effects of COVID-19 on hotel marketing and management: a perspective article	497
Hospitality, tourism, human rights and the impact of COVID-19	321
COVID-19’s impact on the hospitality workforce – new crisis or amplification of the norm?	270
Adoption of AI-based chatbots for hospitality and tourism	255
Comparing crisis management practices in the hotel industry between initial and pandemic stages of COVID-19	166
The COVID-19 crisis and sustainability in the hospitality industry	157
The combined use of symmetric and asymmetric approaches: partial least squares-structural equation modeling and fuzzy-set qualitative comparative analysis	151
The value proposition of food delivery apps from the perspective of theory of consumption value	151
PLS-SEM’s most wanted guidance	136
Customers’ intention to use robot-serviced restaurants in Korea: relationship of coolness and MCI factors	129
COVID-19 and restaurant demand: early effects of the pandemic and stay-at-home orders	122
Metaverse as a driver for customer experience and value co-creation: implications for hospitality and tourism management and marketing	120
Guests’ perceptions of robot concierge and their adoption intentions	113
Hospitality managers in turbulent times: the COVID-19 crisis	112
Robot with humanoid hands cooks food better?	110
Consumers’ intentions to use online food delivery systems in the USA	106
Responding to a major global crisis: the effects of hotel safety leadership on employee safety behavior during COVID-19	102
Does climate for creativity mediate the impact of servant leadership on management innovation and innovative behavior in the hotel industry?	97
Green human resource management, perceived green organizational support and their effects on hotel employees’ behavioral outcomes	93
Role of artificial intelligence and robotics to foster the touchless travel during a pandemic: a review and research agenda	91
Big data empowered agility for dynamic, volatile, and time-sensitive service industries: the case of tourism sector	91
Rise of the machines: towards a conceptual service-robot research framework for the hospitality and tourism industry	88
Tourists’ perceptions regarding the use of anthropomorphic robots in tourism and hospitality	86
Servant leadership and organizational citizenship behavior	85
Is TripAdvisor still relevant? The influence of review credibility, review usefulness, and ease of use on consumers’ continuance intention	83

Influences of artificial intelligence (AI) awareness on career competency and job burnout	82
The role of social media advertising in hospitality, tourism and travel: a literature review and research agenda	80
A systematic and critical review of leadership styles in contemporary hospitality: a roadmap and a call for future research	79
Sharing economy research in hospitality and tourism: a critical review using bibliometric analysis, content analysis and a quantitative systematic literature review	79
A systematic review of research on abusive supervision in hospitality and tourism	76
How will service robots redefine leadership in hotel management? A Delphi approach	75
Experience design and the dimensions of transformative festival experiences	73
Service robots and COVID-19: exploring perceptions of prevention efficacy at hotels in generation Z	73
Perceived risks from drone food delivery services before and after COVID-19	73
Seeing destinations through vlogs: implications for leveraging customer engagement behavior to increase travel intention	71
On being warm and friendly: the effect of socially responsible human resource management on employee fears of the threats of COVID-19	71
Updates in service standards in hotels: how COVID-19 changed operations	69
How do hotels in developing countries manage the impact of COVID-19? The case of Lebanese hotels	68
Comprehending customer satisfaction with hotels	66
Using the social exchange theory to explore the employee-organization relationship in the hospitality industry	63
A reflection on the Great Resignation in the hospitality and tourism industry	63
A meta-analysis of transformational leadership in hospitality research	63
“Donate to help combat COVID-19!” How typeface affects the effectiveness of CSR marketing?	62
Evolving research perspectives on food and gastronomic experiences in tourism	61
Application of the value-belief-norm model to environmentally friendly drone food delivery services	60
Impact of green human resource practices on hotel environmental performance: the moderating effect of environmental knowledge and individual green values	59
Customers’ evaluation of mechanical artificial intelligence in hospitality services: a study using online reviews analytics	58
Green mindfulness and green creativity nexus in hospitality industry: examining the effects of green process engagement and CSR	58
Customer incivility and service sabotage in the hotel industry	58
“Find a flight for me, Oscar!” Motivational customer experiences with chatbots	58
Taking a break is for accomplishing a longer journey: hospitality industry in Macao under the COVID-19 pandemic	57
The role of green HRM in driving hotels' green creativity	57
Impact of anthropomorphic features of artificially intelligent service robots on consumer acceptance: moderating role of sense of humor	57
Artificial intelligence: a systematic review of methods and applications in hospitality and tourism	56
How live chat assistants drive travel consumers’ attitudes, trust and purchase intentions	55
Big data and analytics in hospitality and tourism: a systematic literature review	55
Gender research in hospitality and tourism management: time to change the guard	54
Effects of CSR on employee retention via identification and quality-of-work-life	54
Smart hospitality: from smart cities and smart tourism towards agile business ecosystems in networked destinations	54
Management commitment to the ecological environment, green work engagement and their effects on hotel employees’ green work outcomes	54
Job perceptions of Generation Z hotel employees towards working in Covid-19 quarantine hotels: the role of meaningful work	53
Empowering leadership in hospitality and tourism management: a systematic literature review	53
Well-being and career change intention: COVID-19’s impact on unemployed and furloughed hospitality workers	52
Managing hotel revenue amid the COVID-19 crisis	52
Willingness-to-pay for robot-delivered tourism and hospitality services – an exploratory study	50
The motives behind consumers’ intention to use peer-to-peer accommodation: an fsQCA application	50
Effectiveness of sustainability communication on social media: role of message appeal and message source	50
The impact of employees’ perceived CSR on customer orientation: an integrated perspective of generalized exchange and social identity theory	49
Application of consumer innovativeness to the context of robotic restaurants	49
Left out of the office “tribe”: the influence of workplace ostracism on employee work engagement	49
Contactless service in hospitality: bridging customer equity, experience, delight, satisfaction, and trust	48
Fire in the belly: the impact of despotic leadership on employees work-related outcomes in the hospitality setting	47
Food consumption experiences: a framework for understanding food tourists’ behavioral intentions	47
The effects of job crafting on tour leaders’ work engagement: the mediating role of person-job fit and meaningfulness of work	47
A big data approach to map the service quality of short-stay accommodation sharing	47

Narcissistic leadership and behavioral cynicism in the hotel industry: the role of employee silence and negative workplace gossiping	45
Impact of COVID-19: research note on tourism and hospitality sectors in the epicenter of Wuhan and Hubei Province, China	45
Hotel experiences during the COVID-19 pandemic: high-touch versus high-tech	45
Spicing up hospitality service encounters: the case of Pepper™	45
Impact of nonverbal customer-to-customer interactions on customer satisfaction and loyalty intentions	45
Stand by me: analyzing the tourist–intelligent voice assistant relationship quality	45
Revealing industry challenge and business response to Covid-19: a text mining approach	45
To follow others or be yourself? Social influence in online restaurant reviews	45
Attitudes toward service robots: analyses of explicit and implicit attitudes based on anthropomorphism and construal level theory	44
Artificial intelligence for hospitality big data analytics: developing a prediction model of restaurant review helpfulness for customer decision-making	44
Contemporary leadership in hospitality: a review and research agenda	44
A comparison between chatbot and human service: customer perception and reuse intention	44
Sustainability in hospitality and tourism: a review of key research topics from 1994 to 2020	43
Authentic leadership and career satisfaction: the meditating role of thriving and conditional effect of psychological contract fulfillment	43
How hotels adjust technology-based strategy to respond to COVID-19 and gain competitive productivity (CP): strategic management process and dynamic capabilities	43
The landscape of customer engagement in hospitality and tourism: a systematic review	42
Customer value co-creation in the hospitality and tourism industry: a systematic literature review	42
Sentiment analysis in hospitality and tourism: a thematic and methodological review	42
Talent management in hospitality and tourism: a systematic literature review and research agenda	42
Systematic literature review of food waste in educational institutions: setting the research agenda	42
Customer pressure and restaurant employee green creative behavior: serial mediation effects of restaurant ethical standards and employee green passion	41
The effects of hotel green business practices on consumers’ loyalty intentions: an expanded multidimensional service model in the upscale segment	41
Robot vs human: expectations, performances and gaps in off-premise restaurant service modes	39
Why should errors be tolerated? Perceived organizational support, organization-based self-esteem and psychological well-being	39
Understanding tourists' memorable local food experiences and their consequences: the moderating role of food destination, neophobia and previous tasting experience	39
Fuel the service fire	39
Entrepreneurship in rural hospitality and tourism. A systematic literature review of past achievements and future promises	39
Online review helpfulness: the moderating effects of review comprehensiveness	39
Task-technology fit analysis of social media use for marketing in the tourism and hospitality industry: a systematic literature review	39
Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach	38
Travel experience sharing on social media: effects of the importance attached to content sharing and what factors inhibit and facilitate it	38
Abusive supervision and frontline employees’ attitudinal outcomes	38
The thematic evolution of customer engagement research: a comparative systematic review and bibliometric analysis	38
A critical review of smart hospitality and tourism research	37
A critical review of robot research and future research opportunities: adopting a service ecosystem perspective	37
Antecedents of positive eWOM in hotels. Exploring the relative role of satisfaction, quality and positive emotional experiences	37
The impact of COVID-19 on hotel customer satisfaction: evidence from Beijing and Shanghai in China	37
Destination image through social media analytics and survey method	36
Authentic leadership’s effect on customer orientation and turnover intention among Portuguese hospitality employees	36
Why travelers switch to the sharing accommodation platforms? A push-pull-mooring framework	36
An examination of interactive effects of employees’ warmth and competence and service failure types on customer’s service recovery cooperation intention	36
Robots at your service: value facilitation and value co-creation in restaurants	36
Turning home boredom during the outbreak of COVID-19 into thriving at home and career self-management: the role of online leisure crafting	35
Key factors driving customers’ restaurant dining behavior during the COVID-19 pandemic	35
Risk, crisis and disaster management in hospitality and tourism: a comparative review	34
Reading between the lines: analyzing online reviews by using a multi-method Web-analytics approach	34
The effects of on-the-job embeddedness and its sub-dimensions on small-sized hotel employees’ organizational commitment, work engagement and turnover intentions	34
High performance work systems in the tourism and hospitality industry: a critical review	34
Employee perceptions of hotel CSR activities during the COVID-19 pandemic	34
Are environmental-related online reviews more helpful? A big data analytics approach	34
Hospitality employees’ emotions in the workplace: a systematic review of recent literature	34
Vulnerability to COVID-19 unemployment in the Portuguese tourism and hospitality industry	34
Linking environmental knowledge, environmental responsibility, altruism, and intention toward green hotels through ecocentric and anthropocentric attitudes	33
A critical review of moderation analysis in tourism and hospitality research toward robust guidelines	33
Improving the service industry with hyper-connectivity: IoT in hospitality	33
Big data analytics and hotel guest experience: a critical analysis of the literature	33
A critical review and reconstruction of perceptual brand equity	33
Hotel servicescape and customer citizenship behaviors: mediating role of customer engagement and moderating role of gender	33
COVID-19-related job insecurity and employees’ behavioral outcomes: mediating role of emotional exhaustion and moderating role of symmetrical internal communication	32
Dining alone: improving the experience of solo restaurant goers	32
Artificial intelligence (AI) for tourism: an European-based study on successful AI tourism start-ups	32
Customer experience and brand loyalty in the full-service hotel sector: the role of brand affect	32
“Building back better”: the impact of the COVID-19 pandemic on the resilience of the hospitality and tourism industries	32
Labor shortage solution: redefining hospitality through digitization	31
Research progress in tourism, leisure and hospitality in Europe (1969–2018)	31
Emotion, memory and re-collective value: shared festival experiences	31
Tolerating errors in hospitality organizations: relationships with learning behavior, error reporting and service recovery performance	31
Customer emotion research in hospitality and tourism: conceptualization, measurements, antecedents and consequences	31
Egyptian food experience of international visitors: a multidimensional approach	31
Socially responsible human resource practices and hospitality employee outcomes	31
A critical reflection on digitalization for the hospitality and tourism industry: value implications for stakeholders	30
Stimulating satisfaction and loyalty: transformative behaviour and Muslim consumers	30
Reducing food waste behavior among hospitality employees through communication: dual mediation paths	30
Why are Chinese and North American guests satisfied or dissatisfied with hotels? An application of big data analysis	30
The service digitalization in fine-dining restaurants: a cost-benefit perspective	30
Fostering green service innovation perceptions through green entrepreneurial orientation: the roles of employee green creativity and customer involvement	30
Perceived robotic server qualities and functions explaining customer loyalty in the theme park context	29
Meta-analysis of outcomes of leader–member exchange in hospitality and tourism: what does the past say about the future?	29
The changing determinants of tourists’ repurchase intention: the case of short-term rentals during the COVID-19 pandemic	29
Creativity in the hospitality and tourism industry: a meta-analysis	29

The after-shock effects of high-performers turnover in hotel industry: a multi-level study	28
The internet of things in upscale hotels: its impact on guests’ sensory experiences and behavior	28
Leveraging ChatGPT and other generative artificial intelligence (AI)-based applications in the hospitality and tourism industry: practices, challenges and research agenda	28
How to avoid common mistakes in experimental research?	28
The environmentally friendly role of edible insect restaurants in the tourism industry: applying an extended theory of planned behavior	28
Successful restaurant crowdfunding: the role of linguistic style	28
Leader knowledge hiding, feedback avoidance and hotel employee outcomes: a moderated mediation model	28
Online food delivery research: a systematic literature review	28
Sense of calling, emotional exhaustion and their effects on hotel employees’ green and non-green work outcomes	27
A segmented machine learning modeling approach of social media for predicting occupancy	27
Creating customer value in the sharing economy: an investigation of Airbnb users and their tripographic characteristics	27
Barriers and drivers of environmental sustainability: Australian hotels	27
Discovering the relationship among knowledge management, sustainability marketing and service improvement: the moderating role of consumer interest	27
COVID-19 two years on: a review of COVID-19-related empirical research in major tourism and hospitality journals	27
Origins and consequences of intrapreneurship with behaviour-based approach among employees in the hospitality industry	27
COVID-19 impact on hospitality retail employees’ turnover intentions	27
Smart dining, smart restaurant, and smart service quality (SSQ)	27
Do feelings matter? The effect of leader affective presence on employee proactive customer service performance	26
Crime research in hospitality and tourism	26
Which factors influence locals’ and visitors’ overall restaurant evaluations?	26
A systematic review of empirical studies of pro-environmental behavior in hospitality and tourism contexts	26
The effect of paradoxical leadership on extra-role service in the hospitality industry	26
The competitive productivity (CP) of tourism destinations: an integrative conceptual framework and a reflection on big data and analytics	26
How to prevent negative online customer reviews: the moderating roles of monetary compensation and psychological compensation	26
Can human resource flexibility disentangle innovative work behavior among hospitality employees? The roles of harmonious passion and regulatory foci	26
Exploring the roles of hotel wellness attributes in customer satisfaction and dissatisfaction: application of Kano model through mixed methods	25
Employees’ challenge-hindrance appraisals toward STARA awareness and competitive productivity: a micro-level case	25
Asymmetric relationship between customer sentiment and online hotel ratings: the moderating effects of review characteristics	25
High-frequency forecasting from mobile devices’ bigdata: an application to tourism destinations’ crowdedness	25
Research on the relationship between wellness tourism experiencescape and revisit intention: a chain mediation model	25
The interplay between social crowding and power on solo diners’ attitudes toward menus with popularity and scarcity cues	25
Human resource management studies in hospitality and tourism domain: a bibliometric analysis	25
Evaluating hotel websites through the use of fuzzy AHP and fuzzy TOPSIS	25
Customers’ perceptions of hotel AI-enabled voice assistants: does brand matter?	25
The creative minds of extraordinary pastry chefs: an integrated theory of aesthetic expressions – a portraiture study	25
Employee perceptions of wellness programs in the hospitality industry	25
Restaurant frontline employees’ turnover intentions: three-way interactions between job stress, fear of COVID-19, and resilience	25
Customer mistreatment and employee customer-focused voice: the bright and dark sides of felt trust	24
Examining restaurant purchase intention during crises: the role of message appeal	24
A serious leisure perspective of culinary tourism co-creation: the influence of prior knowledge, physical environment and service quality	24
A framework of customer experience management for hotel industry	24
The construction of the affinity-seeking strategies of Airbnb homestay hosts	24
Service failure research in the hospitality and tourism industry: a synopsis of past, present and future dynamics from 2001 to 2020	24
How to enhance scholarly impact: recommendations for university administrators, researchers and educators	24
How does discrimination occur in hospitality and tourism services, and what shall we do? A critical literature review	24
Women’s career advancement in hotels: the mediating role of organizational commitment	24
Relative effects of human capital, social capital and psychological capital on hotel employees’ job performance	24
A meta-analytic model on the role of organizational support in work-family conflict and employee satisfaction	24
The impact of AI-enabled service attributes on service hospitableness: the role of employee physical and psychological workload	23
Investigating onsite restaurant interactive self-service technology (ORISST) use: customer expectations and intentions	23
Beyond simple messaging: a review of crisis communication research in hospitality and tourism	23
The role of parasocial relationship in social media marketing: testing a model among baby boomers	23
Forecasting daily attraction demand using big data from search engines and social media	23
Robots can’t take my job: antecedents and outcomes of Gen Z employees’ service robot risk awareness	23
Modeling attitude ambivalence and behavioral outcomes from hotel reviews	23
Examining the relative influence of multidimensional customer service relationships in the food delivery application context	23
The impact of social capital and knowledge sharing intention on restaurants’ new product development	22
Perceived vulnerability of job loss and satisfaction with life in the hospitality sector in times of pandemic: a multi-mediational approach	22
How does review disconfirmation influence customer online review behavior? A mixed-method investigation	22
Are functional, emotional and social values interrelated? A study of traditional guesthouses in Iran	22
The role of customer familiarity in evaluating green servicescape: an investigation in the coffee shop context	22
From brand identity to brand equity: a multilevel analysis of the organization–employee bidirectional effects in upscale hotels	22
Luxury restaurants’ risks when implementing new environmentally friendly programs – evidence from luxury restaurants in Taiwan	22
A workplace-driven model on the formation of OCB-C: perspectives of social exchange theory and agency theory	22
Tit for tat: understanding the responding behavior of property hosts on peer-to-peer rental platforms	22
Who is an evangelist? Food tourists’ positive and negative eWOM behavior	22
Impact of organizational mistreatment on employee performance in the hotel industry	22
Recovery experience of wellness tourism and place attachment: insights from feelings-as-information theory	22
Information and communication technologies and human resources in hospitality and tourism	21
Does family matter? The moderating role of family involvement on the relationship between CSR and firm performance	21
Emotional intelligence and job performance in the hospitality industry: a meta-analytic review	21
Do Gen Zs feel happy about their first job? A cultural values perspective from the hospitality and tourism industry	21
Are employee assistance programs helpful? A look at the consequences of abusive supervision on employee affective organizational commitment and general health	21
Beauty premium or beauty penalty in sharing accommodation situations based on lay theories	21
Harnessing innovation success in hotels: the interplay among key drivers of new service performance	21
To stream or not to stream? Exploring factors influencing impulsive consumption through gastronomy livestreaming	21
How organizational justice in the hospitality industry influences proactive customer service performance through general self-efficacy	21
“A home away from hem”: exploring and assessing hotel staycation as the new normal in the Covid-19 era	21
Exploring key factors influencing customer behavioral intention in robot restaurants	21
Let’s not just “talk” about it: reflections on women’s career development in hospitality	21
Seasonal employee leadership in the hospitality industry: a scale development	21
Becoming cynical and depersonalized: how incivility, co-worker support and service rules affect employee job performance	21
Scent marketing: linking the scent congruence with brand image	20
Consumers’ lodging intentions during a pandemic: empirical insights for crisis management practices based on protection motivation theory and expectancy theory	20
Consequences of employee personality in the hospitality context: a systematic review and meta-analysis	20
Group diversity and employee service innovative behavior in the hospitality industry: a multilevel model	20
Corporate social responsibility and idiosyncratic risk in the restaurant industry: does brand diversification matter?	20
Investigation of efficiency in the UK hotel industry: a network data envelopment analysis approach	20
Actor value formation in Airbnb: insight from multi-source data	20
A systematic and critical review of Internet of Things in contemporary hospitality: a roadmap and avenues for future research	20
Can “bad” stressors spark “good” behaviors in frontline employees? Incorporating motivation and emotion	20
The empowering role of hospitable telemedicine experience in reducing isolation and anxiety: evidence from the COVID-19 pandemic	19
“It’s not worth the effort”! Examining service recovery in Airbnb and other homesharing platforms	19
The impact of exploitative leadership on hospitality employees’ proactive customer service performance: a self-determination perspective	19
Unveiling the food safety climate’s paths to adequate food handling in the hospitality industry in Brazil	19