International Journal of Contemporary Hospitality Management

Article	Citations
Adoption of AI-based chatbots for hospitality and tourism	368
PLS-SEM’s most wanted guidance	260
Metaverse as a driver for customer experience and value co-creation: implications for hospitality and tourism management and marketing	206
The combined use of symmetric and asymmetric approaches: partial least squares-structural equation modeling and fuzzy-set qualitative comparative analysis	201
Comparing crisis management practices in the hotel industry between initial and pandemic stages of COVID-19	190
The value proposition of food delivery apps from the perspective of theory of consumption value	181
The COVID-19 crisis and sustainability in the hospitality industry	169
COVID-19 and restaurant demand: early effects of the pandemic and stay-at-home orders	144
Hospitality managers in turbulent times: the COVID-19 crisis	126
Influences of artificial intelligence (AI) awareness on career competency and job burnout	124
Green human resource management, perceived green organizational support and their effects on hotel employees’ behavioral outcomes	124
Role of artificial intelligence and robotics to foster the touchless travel during a pandemic: a review and research agenda	116
Big data empowered agility for dynamic, volatile, and time-sensitive service industries: the case of tourism sector	115
Rise of the machines: towards a conceptual service-robot research framework for the hospitality and tourism industry	111
Tourists’ perceptions regarding the use of anthropomorphic robots in tourism and hospitality	107
The role of social media advertising in hospitality, tourism and travel: a literature review and research agenda	100
Artificial intelligence: a systematic review of methods and applications in hospitality and tourism	99
Is TripAdvisor still relevant? The influence of review credibility, review usefulness, and ease of use on consumers’ continuance intention	96
A reflection on the Great Resignation in the hospitality and tourism industry	95
A systematic and critical review of leadership styles in contemporary hospitality: a roadmap and a call for future research	93
Sharing economy research in hospitality and tourism: a critical review using bibliometric analysis, content analysis and a quantitative systematic literature review	92
Perceived risks from drone food delivery services before and after COVID-19	90
Service robots and COVID-19: exploring perceptions of prevention efficacy at hotels in generation Z	89
Seeing destinations through vlogs: implications for leveraging customer engagement behavior to increase travel intention	89
Leveraging ChatGPT and other generative artificial intelligence (AI)-based applications in the hospitality and tourism industry: practices, challenges and research agenda	88

Using the social exchange theory to explore the employee-organization relationship in the hospitality industry	87
Big data and analytics in hospitality and tourism: a systematic literature review	87
Smart hospitality: from smart cities and smart tourism towards agile business ecosystems in networked destinations	86
“Find a flight for me, Oscar!” Motivational customer experiences with chatbots	86
On being warm and friendly: the effect of socially responsible human resource management on employee fears of the threats of COVID-19	80
Impact of anthropomorphic features of artificially intelligent service robots on consumer acceptance: moderating role of sense of humor	79
Impact of green human resource practices on hotel environmental performance: the moderating effect of environmental knowledge and individual green values	76
Evolving research perspectives on food and gastronomic experiences in tourism	76
How do hotels in developing countries manage the impact of COVID-19? The case of Lebanese hotels	74
Management commitment to the ecological environment, green work engagement and their effects on hotel employees’ green work outcomes	74
“Donate to help combat COVID-19!” How typeface affects the effectiveness of CSR marketing?	73
Customer value co-creation in the hospitality and tourism industry: a systematic literature review	73
Updates in service standards in hotels: how COVID-19 changed operations	72
Green mindfulness and green creativity nexus in hospitality industry: examining the effects of green process engagement and CSR	71
Attitudes toward service robots: analyses of explicit and implicit attitudes based on anthropomorphism and construal level theory	71
Customers’ evaluation of mechanical artificial intelligence in hospitality services: a study using online reviews analytics	70
Job perceptions of Generation Z hotel employees towards working in Covid-19 quarantine hotels: the role of meaningful work	68
Empowering leadership in hospitality and tourism management: a systematic literature review	67
The role of green HRM in driving hotels' green creativity	67
Artificial intelligence for hospitality big data analytics: developing a prediction model of restaurant review helpfulness for customer decision-making	65
Artificial intelligence (AI) for tourism: an European-based study on successful AI tourism start-ups	64
Spicing up hospitality service encounters: the case of Pepper™	62
Taking a break is for accomplishing a longer journey: hospitality industry in Macao under the COVID-19 pandemic	62
Managing hotel revenue amid the COVID-19 crisis	61
Willingness-to-pay for robot-delivered tourism and hospitality services – an exploratory study	61
Well-being and career change intention: COVID-19’s impact on unemployed and furloughed hospitality workers	61
Effectiveness of sustainability communication on social media: role of message appeal and message source	61
The effects of job crafting on tour leaders’ work engagement: the mediating role of person-job fit and meaningfulness of work	60
Sustainability in hospitality and tourism: a review of key research topics from 1994 to 2020	60
Narcissistic leadership and behavioral cynicism in the hotel industry: the role of employee silence and negative workplace gossiping	59
Sentiment analysis in hospitality and tourism: a thematic and methodological review	58
A comparison between chatbot and human service: customer perception and reuse intention	58
Contactless service in hospitality: bridging customer equity, experience, delight, satisfaction, and trust	57
Fire in the belly: the impact of despotic leadership on employees work-related outcomes in the hospitality setting	55
Food consumption experiences: a framework for understanding food tourists’ behavioral intentions	55
Talent management in hospitality and tourism: a systematic literature review and research agenda	54
Stand by me: analyzing the tourist–intelligent voice assistant relationship quality	54
Customer pressure and restaurant employee green creative behavior: serial mediation effects of restaurant ethical standards and employee green passion	54
A critical reflection on digitalization for the hospitality and tourism industry: value implications for stakeholders	54
Contemporary leadership in hospitality: a review and research agenda	54
Application of consumer innovativeness to the context of robotic restaurants	54
A critical review of robot research and future research opportunities: adopting a service ecosystem perspective	52
Systematic literature review of food waste in educational institutions: setting the research agenda	51
Hotel experiences during the COVID-19 pandemic: high-touch versus high-tech	50
Understanding tourists' memorable local food experiences and their consequences: the moderating role of food destination, neophobia and previous tasting experience	49
Entrepreneurship in rural hospitality and tourism. A systematic literature review of past achievements and future promises	49
Antecedents of positive eWOM in hotels. Exploring the relative role of satisfaction, quality and positive emotional experiences	48
Robots at your service: value facilitation and value co-creation in restaurants	48
The effects of hotel green business practices on consumers’ loyalty intentions: an expanded multidimensional service model in the upscale segment	48
Travel experience sharing on social media: effects of the importance attached to content sharing and what factors inhibit and facilitate it	47

The thematic evolution of customer engagement research: a comparative systematic review and bibliometric analysis	47
Fostering green service innovation perceptions through green entrepreneurial orientation: the roles of employee green creativity and customer involvement	47
A digital transformation approach in hospitality and tourism research	47
Revealing industry challenge and business response to Covid-19: a text mining approach	47
Robot vs human: expectations, performances and gaps in off-premise restaurant service modes	47
How hotels adjust technology-based strategy to respond to COVID-19 and gain competitive productivity (CP): strategic management process and dynamic capabilities	47
Customer emotion research in hospitality and tourism: conceptualization, measurements, antecedents and consequences	46
Impact of COVID-19: research note on tourism and hospitality sectors in the epicenter of Wuhan and Hubei Province, China	46
Improving the service industry with hyper-connectivity: IoT in hospitality	46
Destination image through social media analytics and survey method	46
Linking environmental knowledge, environmental responsibility, altruism, and intention toward green hotels through ecocentric and anthropocentric attitudes	45
Hotel servicescape and customer citizenship behaviors: mediating role of customer engagement and moderating role of gender	45
The impact of COVID-19 on hotel customer satisfaction: evidence from Beijing and Shanghai in China	45
Online review helpfulness: the moderating effects of review comprehensiveness	45
The impact of AI-enabled service attributes on service hospitableness: the role of employee physical and psychological workload	45
Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach	44
A critical review of smart hospitality and tourism research	44
The effects of on-the-job embeddedness and its sub-dimensions on small-sized hotel employees’ organizational commitment, work engagement and turnover intentions	43
A critical review of moderation analysis in tourism and hospitality research toward robust guidelines	43
Risk, crisis and disaster management in hospitality and tourism: a comparative review	43
Key factors driving customers’ restaurant dining behavior during the COVID-19 pandemic	43
Labor shortage solution: redefining hospitality through digitization	43
Employees’ challenge-hindrance appraisals toward STARA awareness and competitive productivity: a micro-level case	42
Why travelers switch to the sharing accommodation platforms? A push-pull-mooring framework	41
Service failure research in the hospitality and tourism industry: a synopsis of past, present and future dynamics from 2001 to 2020	41
Online food delivery research: a systematic literature review	41
Customers’ perceptions of hotel AI-enabled voice assistants: does brand matter?	40
Hospitality employees’ emotions in the workplace: a systematic review of recent literature	40
Research on the relationship between wellness tourism experiencescape and revisit intention: a chain mediation model	40
COVID-19 two years on: a review of COVID-19-related empirical research in major tourism and hospitality journals	40
The service digitalization in fine-dining restaurants: a cost-benefit perspective	39
Reading between the lines: analyzing online reviews by using a multi-method Web-analytics approach	39
“Building back better”: the impact of the COVID-19 pandemic on the resilience of the hospitality and tourism industries	39
COVID-19-related job insecurity and employees’ behavioral outcomes: mediating role of emotional exhaustion and moderating role of symmetrical internal communication	39
The internet of things in upscale hotels: its impact on guests’ sensory experiences and behavior	39
Employee perceptions of hotel CSR activities during the COVID-19 pandemic	39
Robots can’t take my job: antecedents and outcomes of Gen Z employees’ service robot risk awareness	39
Big data analytics and hotel guest experience: a critical analysis of the literature	39
Socially responsible human resource practices and hospitality employee outcomes	38
The changing determinants of tourists’ repurchase intention: the case of short-term rentals during the COVID-19 pandemic	38
A critical review and reconstruction of perceptual brand equity	38
Vulnerability to COVID-19 unemployment in the Portuguese tourism and hospitality industry	38
Are environmental-related online reviews more helpful? A big data analytics approach	37
Leader knowledge hiding, feedback avoidance and hotel employee outcomes: a moderated mediation model	37
Barriers and drivers of environmental sustainability: Australian hotels	37
Customer experience and brand loyalty in the full-service hotel sector: the role of brand affect	37
Turning home boredom during the outbreak of COVID-19 into thriving at home and career self-management: the role of online leisure crafting	37
Restaurant frontline employees’ turnover intentions: three-way interactions between job stress, fear of COVID-19, and resilience	36
Can human resource flexibility disentangle innovative work behavior among hospitality employees? The roles of harmonious passion and regulatory foci	36
A systematic review of empirical studies of pro-environmental behavior in hospitality and tourism contexts	36
Discovering the relationship among knowledge management, sustainability marketing and service improvement: the moderating role of consumer interest	35
Creativity in the hospitality and tourism industry: a meta-analysis	35
Sense of calling, emotional exhaustion and their effects on hotel employees’ green and non-green work outcomes	35
The competitive productivity (CP) of tourism destinations: an integrative conceptual framework and a reflection on big data and analytics	35
Resilience in hospitality and tourism: issues, synthesis and agenda	35
A segmented machine learning modeling approach of social media for predicting occupancy	33
Smart dining, smart restaurant, and smart service quality (SSQ)	33
Perceived robotic server qualities and functions explaining customer loyalty in the theme park context	33
Exploring key factors influencing customer behavioral intention in robot restaurants	33
What affects the online ratings of restaurant consumers: a research perspective on text-mining big data analysis	33
Quiet quitting: relationship with other concepts and implications for tourism and hospitality	33
Creating customer value in the sharing economy: an investigation of Airbnb users and their tripographic characteristics	33
Research progress in tourism, leisure and hospitality in Europe (1969–2018)	33
Relative effects of human capital, social capital and psychological capital on hotel employees’ job performance	33
Why are Chinese and North American guests satisfied or dissatisfied with hotels? An application of big data analysis	33
The environmentally friendly role of edible insect restaurants in the tourism industry: applying an extended theory of planned behavior	33
The effect of paradoxical leadership on extra-role service in the hospitality industry	32
A framework of customer experience management for hotel industry	32
30 years of artificial intelligence (AI) research relating to the hospitality and tourism industry	32
High-frequency forecasting from mobile devices’ bigdata: an application to tourism destinations’ crowdedness	32
How organizational justice in the hospitality industry influences proactive customer service performance through general self-efficacy	32
How to avoid common mistakes in experimental research?	31
The impact of exploitative leadership on hospitality employees’ proactive customer service performance: a self-determination perspective	31
Exploring the roles of hotel wellness attributes in customer satisfaction and dissatisfaction: application of Kano model through mixed methods	31
How does discrimination occur in hospitality and tourism services, and what shall we do? A critical literature review	31
A meta-analytic model on the role of organizational support in work-family conflict and employee satisfaction	31
The after-shock effects of high-performers turnover in hotel industry: a multi-level study	30
Emotional intelligence and job performance in the hospitality industry: a meta-analytic review	30
COVID-19 impact on hospitality retail employees’ turnover intentions	30
Asymmetric relationship between customer sentiment and online hotel ratings: the moderating effects of review characteristics	30

Who is an evangelist? Food tourists’ positive and negative eWOM behavior	30
Evaluating hotel websites through the use of fuzzy AHP and fuzzy TOPSIS	30
Forecasting daily attraction demand using big data from search engines and social media	30
How organizational dehumanization impacts hospitality employees service recovery performance and sabotage behaviors: the role of psychological well-being and tenure	29
Becoming cynical and depersonalized: how incivility, co-worker support and service rules affect employee job performance	29
How does quality of mobile food delivery services influence customer loyalty? Gronroos’s service quality perspective	28
Recovery experience of wellness tourism and place attachment: insights from feelings-as-information theory	28
Origins and consequences of intrapreneurship with behaviour-based approach among employees in the hospitality industry	28
Employee perceptions of wellness programs in the hospitality industry	28
Information and communication technologies and human resources in hospitality and tourism	28
A reflection of greenwashing practices in the hospitality industry: a scoping review	28
Beauty premium or beauty penalty in sharing accommodation situations based on lay theories	27
How to enhance scholarly impact: recommendations for university administrators, researchers and educators	27
Do Gen Zs feel happy about their first job? A cultural values perspective from the hospitality and tourism industry	27
How visual attention to social media cues impacts visit intention and liking expectation for restaurants	27
Beyond simple messaging: a review of crisis communication research in hospitality and tourism	27
A workplace-driven model on the formation of OCB-C: perspectives of social exchange theory and agency theory	27
Examining the relative influence of multidimensional customer service relationships in the food delivery application context	27
“A home away from hem”: exploring and assessing hotel staycation as the new normal in the Covid-19 era	27
An integrative model of facial recognition check-in technology adoption intention: the perspective of hotel guests in Singapore	27
The role of parasocial relationship in social media marketing: testing a model among baby boomers	27
Human resource management studies in hospitality and tourism domain: a bibliometric analysis	27
Are employee assistance programs helpful? A look at the consequences of abusive supervision on employee affective organizational commitment and general health	26
Employee engagement, its antecedents and effects on business performance in hospitality industry: a multilevel analysis	26
Gathering pre-purchase information for a cruise vacation with virtual reality: the effects of media technology and gender	26
Tit for tat: understanding the responding behavior of property hosts on peer-to-peer rental platforms	26
Gender discrimination and perceived fairness in the promotion process of hotel employees	26
Drivers and interrelationships of three types of pro-environmental behaviors in the workplace	26
Generation Z domestic food tourists’ experienced restaurant innovativeness toward destination cognitive food image and revisit intention	26
Does family matter? The moderating role of family involvement on the relationship between CSR and firm performance	26
The impact of social capital and knowledge sharing intention on restaurants’ new product development	25
A systematic and critical review of Internet of Things in contemporary hospitality: a roadmap and avenues for future research	25
Scent marketing: linking the scent congruence with brand image	25
Top management team gender diversity and firm risk-taking in the hospitality industry	25
Redefining luxury service with technology implementation: the impact of technology on guest satisfaction and loyalty in a luxury hotel	25
Impact of organizational mistreatment on employee performance in the hotel industry	25
Investigation of efficiency in the UK hotel industry: a network data envelopment analysis approach	25
Pricing research in hospitality and tourism and marketing literature: a systematic review and research agenda	25
The construction of the affinity-seeking strategies of Airbnb homestay hosts	25
Examining restaurant purchase intention during crises: the role of message appeal	25
Investigating onsite restaurant interactive self-service technology (ORISST) use: customer expectations and intentions	25
Human–robot interactions in the restaurant setting: the role of social cognition, psychological ownership and anthropomorphism	24
How does review disconfirmation influence customer online review behavior? A mixed-method investigation	24
The role of customer familiarity in evaluating green servicescape: an investigation in the coffee shop context	24
Peer-to-peer accommodation amid COVID-19: the effects of Airbnb cleanliness information on guests’ trust and behavioral intentions	24
Fun at workplace and intention to leave: role of work engagement and group cohesion	24
Perceived vulnerability of job loss and satisfaction with life in the hospitality sector in times of pandemic: a multi-mediational approach	24
A comparative review of hospitality and tourism innovation research in academic and trade journals	24
To stream or not to stream? Exploring factors influencing impulsive consumption through gastronomy livestreaming	24
Group diversity and employee service innovative behavior in the hospitality industry: a multilevel model	23
Exploring the impact of social media platform image on hotel customers’ visit intention	23
Why do hotels find reducing their carbon footprint difficult?	23
Water resources in the hotel industry: a systematic literature review	23
Antecedents and consequences of co-creation value with a resolution of complex P2P relationships	23
Can “bad” stressors spark “good” behaviors in frontline employees? Incorporating motivation and emotion	23
Consequences of employee personality in the hospitality context: a systematic review and meta-analysis	23
The empowering role of hospitable telemedicine experience in reducing isolation and anxiety: evidence from the COVID-19 pandemic	23
Consumers’ lodging intentions during a pandemic: empirical insights for crisis management practices based on protection motivation theory and expectancy theory	23
The effect of servicescape on place attachment and experience evaluation: the importance of exoticism and authenticity in an ethnic restaurant	23
Exploring hotel employees’ regulatory foci and voice behavior: the moderating role of leader-member exchange	22
Implementing dynamic revenue management in hotels during Covid-19: value stream and wavelet coherence perspectives	22
A hotel stay for a respite from work? Examining recovery experience, rumination and well-being among hotel and bed-and-breakfast guests	22
Determinants of price and revenue for peer-to-peer hosts. The state of the art	22
How social media influencer’s event endorsement changes attitudes of followers: the moderating effect of followers’ gender	22
Beyond competing for talent: an integrative framework for coopetition in talent management in SMEs	22
Family-supportive supervisor behaviors and employee turnover intention in the foodservice industry: does gender matter?	22
Actor value formation in Airbnb: insight from multi-source data	22
Tourism demand nowcasting using a LASSO-MIDAS model	22
Environmentally specific authentic leadership and team green creative behavior based on cognitive-affective path systems	22
Adapt to not just survive but thrive: resilience strategies of five-star hotels at difficult times	22
Let’s not just “talk” about it: reflections on women’s career development in hospitality	22
Is eco-label hotel engagement the pathway to sustainability practices via entrepreneurial resilience and orientation in Oman? Findings from PLS-SEM and fsQCA	22
Food vloggers and parasocial interactions: a comparative study of local and foreign food vlogs using the S-O-R paradigm	22
The impact of knowledge management on the internationalization, organizational ambidexterity and performance of Spanish hotel chains	22
Extracting revisit intentions from social media big data: a rule-based classification model	22
Is coolness important to luxury hotel brand management? The linking and moderating mechanisms between coolness and customer brand engagement	22
Fueling the spirit of care to surmount hazing: foregrounding the role of spiritual leadership in inhibiting hazing in the hospitality context	21
Analyzing the impact of COVID-19 on the financial performance of the hospitality and tourism industries: an ensemble MCDM approach in the Indian context	21
Unveiling the food safety climate’s paths to adequate food handling in the hospitality industry in Brazil	21
Value cocreation research in tourism and hospitality: a comparative bibliometric analysis	21
Attracting Generation Z talents to the hospitality industry through COVID CSR practices	21
A systematic review of work–family enrichment in the hospitality industry	21
A bibliometric review on knowledge management in tourism and hospitality: past, present and future trends	21
Measuring the up-to-date quality of online food delivery: formative index construction	21
Assessing the application of multi-criteria decision making techniques in hospitality and tourism research: a bibliometric study	21
A reconsideration of the EWOM construct in restaurant research: what are we really measuring?	21
Detecting fake hospitality reviews through the interplay of emotional cues, cognitive cues and review valence	21
Green human resource management, job embeddedness and their effects on restaurant employees’ green voice behaviors	20
Social CRM: linking the dots of customer service and customer loyalty during COVID-19 in the hotel industry	20
All without leaving home: building a conceptual model of virtual tourism experiences	20
Will catering employees’ job dissatisfaction lead to brand sabotage behavior? A study based on conservation of resources and complexity theories	20
From teamwork to psychological well-being and job performance: the role of CSR in the workplace	20
Burnout and counterproductive workplace behaviours among frontline hospitality employees: the effect of perceived contract precarity	20
You don’t have to tip the human waiters anymore, but … Unveiling factors that influence consumers’ willingness to pay a price premium for robotic restaurants	20
A recipe for food promotion: effects of color brightness on food evaluations and behavioral intentions	20