International Journal of Contemporary Hospitality Management

Article	Citations
Effects of COVID-19 on hotel marketing and management: a perspective article	461
Hospitality, tourism, human rights and the impact of COVID-19	302
COVID-19’s impact on the hospitality workforce – new crisis or amplification of the norm?	257
Adoption of AI-based chatbots for hospitality and tourism	196
Comparing crisis management practices in the hotel industry between initial and pandemic stages of COVID-19	157
The COVID-19 crisis and sustainability in the hospitality industry	147
The value proposition of food delivery apps from the perspective of theory of consumption value	131
The combined use of symmetric and asymmetric approaches: partial least squares-structural equation modeling and fuzzy-set qualitative comparative analysis	121
Customers’ intention to use robot-serviced restaurants in Korea: relationship of coolness and MCI factors	115
COVID-19 and restaurant demand: early effects of the pandemic and stay-at-home orders	114
Does servant leadership better explain work engagement, career satisfaction and adaptive performance than authentic leadership?	103
Hospitality managers in turbulent times: the COVID-19 crisis	101
Consumers’ intentions to use online food delivery systems in the USA	98
Guests’ perceptions of robot concierge and their adoption intentions	98
Responding to a major global crisis: the effects of hotel safety leadership on employee safety behavior during COVID-19	96
Robot with humanoid hands cooks food better?	95
Does climate for creativity mediate the impact of servant leadership on management innovation and innovative behavior in the hotel industry?	86
Metaverse as a driver for customer experience and value co-creation: implications for hospitality and tourism management and marketing	82
Tourists’ perceptions regarding the use of anthropomorphic robots in tourism and hospitality	81
Green human resource management, perceived green organizational support and their effects on hotel employees’ behavioral outcomes	77
Servant leadership and organizational citizenship behavior	76
Big data empowered agility for dynamic, volatile, and time-sensitive service industries: the case of tourism sector	76
Ethical work climate, organizational identification, leader-member-exchange (LMX) and organizational citizenship behavior (OCB)	75
Role of artificial intelligence and robotics to foster the touchless travel during a pandemic: a review and research agenda	75
Factors influencing willingness of customers of environmentally friendly hotels to pay a price premium	73

Rise of the machines: towards a conceptual service-robot research framework for the hospitality and tourism industry	72
How will service robots redefine leadership in hotel management? A Delphi approach	72
Is TripAdvisor still relevant? The influence of review credibility, review usefulness, and ease of use on consumers’ continuance intention	72
A systematic and critical review of leadership styles in contemporary hospitality: a roadmap and a call for future research	70
On being warm and friendly: the effect of socially responsible human resource management on employee fears of the threats of COVID-19	66
Sharing economy research in hospitality and tourism: a critical review using bibliometric analysis, content analysis and a quantitative systematic literature review	66
PLS-SEM’s most wanted guidance	66
A systematic review of research on abusive supervision in hospitality and tourism	66
The role of social media advertising in hospitality, tourism and travel: a literature review and research agenda	66
Service robots and COVID-19: exploring perceptions of prevention efficacy at hotels in generation Z	65
Eco-innovation in hospitality research (1998-2018): a systematic review	64
Experience design and the dimensions of transformative festival experiences	63
A systematic review of the servant leadership literature in management and hospitality	63
Influences of artificial intelligence (AI) awareness on career competency and job burnout	63
Understanding emotional customer experience and co-creation behaviours in luxury hotels	62
Perceived risks from drone food delivery services before and after COVID-19	62
Hospitality career retention: the role of contextual factors and thriving at work	62
Updates in service standards in hotels: how COVID-19 changed operations	62
How do hotels in developing countries manage the impact of COVID-19? The case of Lebanese hotels	61
How do online reviewers’ cultural traits and perceived experience influence hotel online ratings?	60
A meta-analysis of transformational leadership in hospitality research	59
Comprehending customer satisfaction with hotels	59
The mediating roles of gratitude and obligation to link employees’ social exchange relationships and prosocial behavior	57
Evolving research perspectives on food and gastronomic experiences in tourism	55
Customer incivility and service sabotage in the hotel industry	54
Using the social exchange theory to explore the employee-organization relationship in the hospitality industry	54
Seeing destinations through vlogs: implications for leveraging customer engagement behavior to increase travel intention	54
“Donate to help combat COVID-19!” How typeface affects the effectiveness of CSR marketing?	53
“Find a flight for me, Oscar!” Motivational customer experiences with chatbots	53
Bibliometric structure of IJCHM in its 30 years	53
Green mindfulness and green creativity nexus in hospitality industry: examining the effects of green process engagement and CSR	53
Developing a comprehensive life cycle framework for social media research in hospitality and tourism	52
Application of the value-belief-norm model to environmentally friendly drone food delivery services	52
Customers’ evaluation of mechanical artificial intelligence in hospitality services: a study using online reviews analytics	51
Taking a break is for accomplishing a longer journey: hospitality industry in Macao under the COVID-19 pandemic	51
The impact of online reputation on hotel profitability	51
The motives behind consumers’ intention to use peer-to-peer accommodation: an fsQCA application	49
Gender research in hospitality and tourism management: time to change the guard	49
Standing out from the crowd – an exploration of signal attributes of Airbnb listings	49
Well-being and career change intention: COVID-19’s impact on unemployed and furloughed hospitality workers	49
Managing hotel revenue amid the COVID-19 crisis	48
Job perceptions of Generation Z hotel employees towards working in Covid-19 quarantine hotels: the role of meaningful work	47
Empowering leadership in hospitality and tourism management: a systematic literature review	47
A big data approach to map the service quality of short-stay accommodation sharing	47
Impact of anthropomorphic features of artificially intelligent service robots on consumer acceptance: moderating role of sense of humor	47
How live chat assistants drive travel consumers’ attitudes, trust and purchase intentions	47
Effects of CSR on employee retention via identification and quality-of-work-life	47
The role of green HRM in driving hotels' green creativity	46
Authentic leadership and employees’ emotional labour in the hospitality industry	45
Management commitment to the ecological environment, green work engagement and their effects on hotel employees’ green work outcomes	45

Impact of green human resource practices on hotel environmental performance: the moderating effect of environmental knowledge and individual green values	45
Willingness-to-pay for robot-delivered tourism and hospitality services – an exploratory study	44
Impact of nonverbal customer-to-customer interactions on customer satisfaction and loyalty intentions	44
Big data and analytics in hospitality and tourism: a systematic literature review	44
The impact of employees’ perceived CSR on customer orientation: an integrated perspective of generalized exchange and social identity theory	43
Fire in the belly: the impact of despotic leadership on employees work-related outcomes in the hospitality setting	43
Left out of the office “tribe”: the influence of workplace ostracism on employee work engagement	43
Stand by me: analyzing the tourist–intelligent voice assistant relationship quality	42
Uncovering the determinants of pro-environmental consumption for green hotels and green restaurants	42
Impact of COVID-19: research note on tourism and hospitality sectors in the epicenter of Wuhan and Hubei Province, China	42
Application of consumer innovativeness to the context of robotic restaurants	41
Spicing up hospitality service encounters: the case of Pepper™	41
Transformational leadership, proactive personality and service performance	41
Effectiveness of sustainability communication on social media: role of message appeal and message source	41
Revealing industry challenge and business response to Covid-19: a text mining approach	40
A reflection on the Great Resignation in the hospitality and tourism industry	40
Authentic leadership and career satisfaction: the meditating role of thriving and conditional effect of psychological contract fulfillment	40
Narcissistic leadership and behavioral cynicism in the hotel industry: the role of employee silence and negative workplace gossiping	39
The landscape of customer engagement in hospitality and tourism: a systematic review	39
Sentiment analysis in hospitality and tourism: a thematic and methodological review	38
Smart hospitality: from smart cities and smart tourism towards agile business ecosystems in networked destinations	37
The relevance of mixed methods for network analysis in tourism and hospitality research	37
Why should errors be tolerated? Perceived organizational support, organization-based self-esteem and psychological well-being	37
Artificial intelligence: a systematic review of methods and applications in hospitality and tourism	37
Fuel the service fire	37
Hotel experiences during the COVID-19 pandemic: high-touch versus high-tech	37
The effects of job crafting on tour leaders’ work engagement: the mediating role of person-job fit and meaningfulness of work	37
To follow others or be yourself? Social influence in online restaurant reviews	37
Food consumption experiences: a framework for understanding food tourists’ behavioral intentions	37
Contactless service in hospitality: bridging customer equity, experience, delight, satisfaction, and trust	36
Hotel guests’ social commerce intention	36
Abusive supervision and frontline employees’ attitudinal outcomes	36
Attitudes toward service robots: analyses of explicit and implicit attitudes based on anthropomorphism and construal level theory	36
Be flexible: turning innovativeness into competitive advantage in hospitality firms	36
Systematic literature review of food waste in educational institutions: setting the research agenda	35
The effects of hotel green business practices on consumers’ loyalty intentions: an expanded multidimensional service model in the upscale segment	35
Robot vs human: expectations, performances and gaps in off-premise restaurant service modes	35
Task-technology fit analysis of social media use for marketing in the tourism and hospitality industry: a systematic literature review	34
Talent management in hospitality and tourism: a systematic literature review and research agenda	34
Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach	34
How hotels adjust technology-based strategy to respond to COVID-19 and gain competitive productivity (CP): strategic management process and dynamic capabilities	34
The thematic evolution of customer engagement research: a comparative systematic review and bibliometric analysis	34
An expanded nomological network of experienscape	34
Mixed methods research in tourism and hospitality journals	34
Sustainability in hospitality and tourism: a review of key research topics from 1994 to 2020	34
Understanding tourists' memorable local food experiences and their consequences: the moderating role of food destination, neophobia and previous tasting experience	34
Entrepreneurship in rural hospitality and tourism. A systematic literature review of past achievements and future promises	33
An examination of interactive effects of employees’ warmth and competence and service failure types on customer’s service recovery cooperation intention	33
Customer pressure and restaurant employee green creative behavior: serial mediation effects of restaurant ethical standards and employee green passion	33
Authentic leadership’s effect on customer orientation and turnover intention among Portuguese hospitality employees	33
Vulnerability to COVID-19 unemployment in the Portuguese tourism and hospitality industry	32
Contemporary leadership in hospitality: a review and research agenda	32
A comparison between chatbot and human service: customer perception and reuse intention	32
Destination image through social media analytics and survey method	32
Engaging visitors of science festivals using augmented reality: asymmetrical modelling	31
Tolerating errors in hospitality organizations: relationships with learning behavior, error reporting and service recovery performance	31
High performance work systems in the tourism and hospitality industry: a critical review	31
The impact of COVID-19 on hotel customer satisfaction: evidence from Beijing and Shanghai in China	30
Reading between the lines: analyzing online reviews by using a multi-method Web-analytics approach	30
“Building back better”: the impact of the COVID-19 pandemic on the resilience of the hospitality and tourism industries	30
Travel experience sharing on social media: effects of the importance attached to content sharing and what factors inhibit and facilitate it	30
Research progress in tourism, leisure and hospitality in Europe (1969–2018)	30
Why travelers switch to the sharing accommodation platforms? A push-pull-mooring framework	30
Are environmental-related online reviews more helpful? A big data analytics approach	30
A critical review of robot research and future research opportunities: adopting a service ecosystem perspective	30
Online review helpfulness: the moderating effects of review comprehensiveness	30
Artificial intelligence for hospitality big data analytics: developing a prediction model of restaurant review helpfulness for customer decision-making	29
Egyptian food experience of international visitors: a multidimensional approach	29
A critical review and reconstruction of perceptual brand equity	29
Hospitality employees’ emotions in the workplace: a systematic review of recent literature	29
Turning home boredom during the outbreak of COVID-19 into thriving at home and career self-management: the role of online leisure crafting	29
The changing determinants of tourists’ repurchase intention: the case of short-term rentals during the COVID-19 pandemic	29
COVID-19-related job insecurity and employees’ behavioral outcomes: mediating role of emotional exhaustion and moderating role of symmetrical internal communication	28
Hotel servicescape and customer citizenship behaviors: mediating role of customer engagement and moderating role of gender	28
Customer experience and brand loyalty in the full-service hotel sector: the role of brand affect	28
Socially responsible human resource practices and hospitality employee outcomes	28
Emotion, memory and re-collective value: shared festival experiences	28
Dining alone: improving the experience of solo restaurant goers	28
Reducing food waste behavior among hospitality employees through communication: dual mediation paths	28
Antecedents of positive eWOM in hotels. Exploring the relative role of satisfaction, quality and positive emotional experiences	28

Stimulating satisfaction and loyalty: transformative behaviour and Muslim consumers	28
Employee perceptions of hotel CSR activities during the COVID-19 pandemic	28
Risk, crisis and disaster management in hospitality and tourism: a comparative review	27
Robots at your service: value facilitation and value co-creation in restaurants	27
Key factors driving customers’ restaurant dining behavior during the COVID-19 pandemic	27
The effects of on-the-job embeddedness and its sub-dimensions on small-sized hotel employees’ organizational commitment, work engagement and turnover intentions	27
Customer emotion research in hospitality and tourism: conceptualization, measurements, antecedents and consequences	27
Why are Chinese and North American guests satisfied or dissatisfied with hotels? An application of big data analysis	27
Artificial intelligence (AI) for tourism: an European-based study on successful AI tourism start-ups	27
Meta-analysis of outcomes of leader–member exchange in hospitality and tourism: what does the past say about the future?	27
Religion and entrepreneurship in hospitality and tourism	27
A critical review of moderation analysis in tourism and hospitality research toward robust guidelines	27
A critical review of smart hospitality and tourism research	27
A holistic model of the servicescape in fast casual dining	27
Origins and consequences of intrapreneurship with behaviour-based approach among employees in the hospitality industry	26
Customer value co-creation in the hospitality and tourism industry: a systematic literature review	26
Linking environmental knowledge, environmental responsibility, altruism, and intention toward green hotels through ecocentric and anthropocentric attitudes	26
Role of virtual avatars in digitalized hotel service	26
Creativity in the hospitality and tourism industry: a meta-analysis	26
Successful restaurant crowdfunding: the role of linguistic style	26
Leader knowledge hiding, feedback avoidance and hotel employee outcomes: a moderated mediation model	26
Crime research in hospitality and tourism	25
How to prevent negative online customer reviews: the moderating roles of monetary compensation and psychological compensation	25
The service digitalization in fine-dining restaurants: a cost-benefit perspective	25
The internet of things in upscale hotels: its impact on guests’ sensory experiences and behavior	25
The after-shock effects of high-performers turnover in hotel industry: a multi-level study	25
Evaluating hotel websites through the use of fuzzy AHP and fuzzy TOPSIS	24
Discovering the relationship among knowledge management, sustainability marketing and service improvement: the moderating role of consumer interest	24
Employees’ challenge-hindrance appraisals toward STARA awareness and competitive productivity: a micro-level case	24
Barriers and drivers of environmental sustainability: Australian hotels	24
Which factors influence locals’ and visitors’ overall restaurant evaluations?	24
Improving the service industry with hyper-connectivity: IoT in hospitality	24
Employee perceptions of wellness programs in the hospitality industry	24
The construction of the affinity-seeking strategies of Airbnb homestay hosts	24
Effects of African local food consumption experiences on post-tasting behavior	24
A segmented machine learning modeling approach of social media for predicting occupancy	24
Do feelings matter? The effect of leader affective presence on employee proactive customer service performance	24
COVID-19 impact on hospitality retail employees’ turnover intentions	23
Exploring the roles of hotel wellness attributes in customer satisfaction and dissatisfaction: application of Kano model through mixed methods	23
Evaluating a guest satisfaction model through data mining	23
Fostering green service innovation perceptions through green entrepreneurial orientation: the roles of employee green creativity and customer involvement	23
Restaurant frontline employees’ turnover intentions: three-way interactions between job stress, fear of COVID-19, and resilience	23
How to avoid common mistakes in experimental research?	23
Formation of customer-based brand equity via authenticity	23
Perceived robotic server qualities and functions explaining customer loyalty in the theme park context	23
Sense of calling, emotional exhaustion and their effects on hotel employees’ green and non-green work outcomes	23
Measuring hotel employee perceived job risk: dimensions and scale development	23
The creative minds of extraordinary pastry chefs: an integrated theory of aesthetic expressions – a portraiture study	23
Asymmetric relationship between customer sentiment and online hotel ratings: the moderating effects of review characteristics	23
Online food delivery research: a systematic literature review	22
Perceived vulnerability of job loss and satisfaction with life in the hospitality sector in times of pandemic: a multi-mediational approach	22
Big data analytics and hotel guest experience: a critical analysis of the literature	22
Can human resource flexibility disentangle innovative work behavior among hospitality employees? The roles of harmonious passion and regulatory foci	22
Creating customer value in the sharing economy: an investigation of Airbnb users and their tripographic characteristics	22
Impact of employee perceptions of mistreatment on organizational performance in the hotel industry	22
Examining restaurant purchase intention during crises: the role of message appeal	22
Tit for tat: understanding the responding behavior of property hosts on peer-to-peer rental platforms	21
Labor shortage solution: redefining hospitality through digitization	21
Motivating senior employees in the hospitality industry	21
Human resource management studies in hospitality and tourism domain: a bibliometric analysis	21
How does discrimination occur in hospitality and tourism services, and what shall we do? A critical literature review	21
Customer mistreatment and employee customer-focused voice: the bright and dark sides of felt trust	21
How to enhance scholarly impact: recommendations for university administrators, researchers and educators	21
Do Gen Zs feel happy about their first job? A cultural values perspective from the hospitality and tourism industry	21
An evolutionary analysis of revenue management research in hospitality and tourism	21
The environmentally friendly role of edible insect restaurants in the tourism industry: applying an extended theory of planned behavior	21
High-frequency forecasting from mobile devices’ bigdata: an application to tourism destinations’ crowdedness	21
Applications of the experience sampling method: a research agenda for hospitality management	21
Investigating onsite restaurant interactive self-service technology (ORISST) use: customer expectations and intentions	21
Examining the relative influence of multidimensional customer service relationships in the food delivery application context	21
A meta-analytic model on the role of organizational support in work-family conflict and employee satisfaction	21
Luxury restaurants’ risks when implementing new environmentally friendly programs – evidence from luxury restaurants in Taiwan	20
Budget and midrange hotel managers’ perceptions of and responses to Airbnb	20
Modeling attitude ambivalence and behavioral outcomes from hotel reviews	20
Emotional intelligence and job performance in the hospitality industry: a meta-analytic review	20
Women’s career advancement in hotels: the mediating role of organizational commitment	20
Impact of organizational mistreatment on employee performance in the hotel industry	20
Harnessing innovation success in hotels: the interplay among key drivers of new service performance	20
Are functional, emotional and social values interrelated? A study of traditional guesthouses in Iran	20
The impact of social capital and knowledge sharing intention on restaurants’ new product development	20
Robots can’t take my job: antecedents and outcomes of Gen Z employees’ service robot risk awareness	20
Investigation of efficiency in the UK hotel industry: a network data envelopment analysis approach	20
Natural plants in hospitality servicescapes: the role of perceived aesthetic value	20
Let’s not just “talk” about it: reflections on women’s career development in hospitality	19
Relative effects of human capital, social capital and psychological capital on hotel employees’ job performance	19
A critical reflection on digitalization for the hospitality and tourism industry: value implications for stakeholders	19
The competitive productivity (CP) of tourism destinations: an integrative conceptual framework and a reflection on big data and analytics	19
Group diversity and employee service innovative behavior in the hospitality industry: a multilevel model	19
Smart dining, smart restaurant, and smart service quality (SSQ)	19
Testing moderating effects on the relationships among on-board cruise environment, satisfaction, perceived value and behavioral intentions	19
Recovery experience of wellness tourism and place attachment: insights from feelings-as-information theory	19
Exploring key factors influencing customer behavioral intention in robot restaurants	19
A serious leisure perspective of culinary tourism co-creation: the influence of prior knowledge, physical environment and service quality	19
The interplay between social crowding and power on solo diners’ attitudes toward menus with popularity and scarcity cues	19
A framework of customer experience management for hotel industry	19
The effect of paradoxical leadership on extra-role service in the hospitality industry	18
Scent marketing: linking the scent congruence with brand image	18
The empowering role of hospitable telemedicine experience in reducing isolation and anxiety: evidence from the COVID-19 pandemic	18
Seasonal employee leadership in the hospitality industry: a scale development	18
Leaders or organisations?	18
How visual attention to social media cues impacts visit intention and liking expectation for restaurants	18
The role of customer familiarity in evaluating green servicescape: an investigation in the coffee shop context	18
Beyond simple messaging: a review of crisis communication research in hospitality and tourism	18
Developing a scale measuring customers’ servicescape perceptions in upscale hotels	18
Barcelona’s peer-to-peer tourist accommodation market in turbulent times	18
A systematic review of empirical studies of pro-environmental behavior in hospitality and tourism contexts	18
From brand identity to brand equity: a multilevel analysis of the organization–employee bidirectional effects in upscale hotels	18
Conceptualising patterns of career commitment: the leaving process in hospitality	18
Customers’ perceptions of hotel AI-enabled voice assistants: does brand matter?	18
COVID-19 two years on: a review of COVID-19-related empirical research in major tourism and hospitality journals	18
Forecasting daily attraction demand using big data from search engines and social media	18
Unveiling the food safety climate’s paths to adequate food handling in the hospitality industry in Brazil	18
Emotional and social competence in the aestheticization of labor in the restaurant industry	18
Leveraging ChatGPT and other generative artificial intelligence (AI)-based applications in the hospitality and tourism industry: practices, challenges and research agenda	17
Extracting revisit intentions from social media big data: a rule-based classification model	17
How does review disconfirmation influence customer online review behavior? A mixed-method investigation	17
A recipe for food promotion: effects of color brightness on food evaluations and behavioral intentions	17
“A home away from hem”: exploring and assessing hotel staycation as the new normal in the Covid-19 era	17
Determinants of price and revenue for peer-to-peer hosts. The state of the art	17
How CSR and well-being affect work-related outcomes: a hospitality industry perspective	17
How organizational justice in the hospitality industry influences proactive customer service performance through general self-efficacy	17
The impact of exploitative leadership on hospitality employees’ proactive customer service performance: a self-determination perspective	17
Beauty premium or beauty penalty in sharing accommodation situations based on lay theories	17
Research on the relationship between wellness tourism experiencescape and revisit intention: a chain mediation model	17
Does family matter? The moderating role of family involvement on the relationship between CSR and firm performance	17
To stream or not to stream? Exploring factors influencing impulsive consumption through gastronomy livestreaming	17
“It’s not worth the effort”! Examining service recovery in Airbnb and other homesharing platforms	17
The scale development of organizational culture on customer delight	16
Secretless pastry chefs on Instagram: the disclosure of culinary secrets on social media	16
Becoming cynical and depersonalized: how incivility, co-worker support and service rules affect employee job performance	16
Actor value formation in Airbnb: insight from multi-source data	16
Developing an eMarketing model for tourism and hospitality: a keyword analysis	16
Gender discrimination and perceived fairness in the promotion process of hotel employees	16
Corporate social responsibility and idiosyncratic risk in the restaurant industry: does brand diversification matter?	16
Can “bad” stressors spark “good” behaviors in frontline employees? Incorporating motivation and emotion	16
Risk-induced competitive productivity in times of recession: a chaordic tourism decision-making perspective	16
Consequences of employee personality in the hospitality context: a systematic review and meta-analysis	16
Ambidextrous intellectual capital in the haute cuisine sector	16
Pride or empathy? Exploring effective CSR communication strategies on social media	16
When do abusive leaders experience guilt?	16
Will catering employees’ job dissatisfaction lead to brand sabotage behavior? A study based on conservation of resources and complexity theories	16
Exploring the impact of social media platform image on hotel customers’ visit intention	16
It’s not all about price. The determinants of occupancy rates in peer-to-peer accommodation	16
Sexual harassment and customer-oriented boundary-spanning behaviors	16
Are employee assistance programs helpful? A look at the consequences of abusive supervision on employee affective organizational commitment and general health	16

Generation Z domestic food tourists’ experienced restaurant innovativeness toward destination cognitive food image and revisit intention	16
Information and communication technologies and human resources in hospitality and tourism	16
The role of parasocial relationship in social media marketing: testing a model among baby boomers	16
Not always co-creating brand: effects of perceived justice on employee brand sabotage behaviours in the hotel industry	16
Supervisor support and turnover intentions of yacht captains: the role of work–family conflict and psychological resilience during the COVID-19 pandemic	15
Creation and dissemination of hospitality and tourism research outputs in the new millennium	15
Resilience in hospitality and tourism: issues, synthesis and agenda	15
Peer-to-peer accommodation amid COVID-19: the effects of Airbnb cleanliness information on guests’ trust and behavioral intentions	15
A deep acting perspective generation Y hotel employees’ workplace deviance	15
A reconsideration of the EWOM construct in restaurant research: what are we really measuring?	15
Who is an evangelist? Food tourists’ positive and negative eWOM behavior	15
The effects of attractiveness, gender and self-esteem in service jobs	15
Exploring consumers’ domestic gastronomy behaviour: a cross-national study of Italy and Fiji	15
A comparative review of hospitality and tourism innovation research in academic and trade journals	15
Investigating the consequences of theme park experience through the lenses of self-congruity and flow	15
Family-supportive supervisor behaviors and employee turnover intention in the foodservice industry: does gender matter?	15
Measuring the up-to-date quality of online food delivery: formative index construction	15
Fairness, legitimacy and the regulation of home-sharing platforms	15
The impact of AI-enabled service attributes on service hospitableness: the role of employee physical and psychological workload	15
What affects the online ratings of restaurant consumers: a research perspective on text-mining big data analysis	15
Antecedents and consequences of co-creation value with a resolution of complex P2P relationships	15
Employees’ sabotage formation in upscale hotels based on conservation of resources theory (COR): antecedents and strategies of attachment intervention	15
Multiple identities of a festival	14
Effect of online hotel reviews on the relationship between defender and prospector strategies and management controls	14
A systematic and critical review of Internet of Things in contemporary hospitality: a roadmap and avenues for future research	14
Top management team gender diversity and firm risk-taking in the hospitality industry	14
The effect of hotel investments on employment in the tourism, leisure and hospitality industries	14
Employee engagement, its antecedents and effects on business performance in hospitality industry: a multilevel analysis	14
Toward maximization of peer-to-peer accommodation hosts’ competitive productivity (CP)	14
Effects of customer engagement behaviors on action loyalty: moderating roles of service failure and customization	14
A workplace-driven model on the formation of OCB-C: perspectives of social exchange theory and agency theory	14
Constructing meanings of luxury in Airbnb	14
The impact of knowledge management on the internationalization, organizational ambidexterity and performance of Spanish hotel chains	14
Adapt to not just survive but thrive: resilience strategies of five-star hotels at difficult times	14
Service failure research in the hospitality and tourism industry: a synopsis of past, present and future dynamics from 2001 to 2020	14
The gateway bug to edible insect consumption: interactions between message framing, celebrity endorsement and online social support	14
Value cocreation research in tourism and hospitality: a comparative bibliometric analysis	13
The influence of customer race on perceived discrimination, anger and coping strategies following subtle degradation of restaurant service	13
Children as customers in luxury hotels	13
A hotel stay for a respite from work? Examining recovery experience, rumination and well-being among hotel and bed-and-breakfast guests	13
Delivering warmth and expediting love: just-in-time CSR in the midst of COVID-19 mega disruption	13
Why do hotels find reducing their carbon footprint difficult?	13
Triple grief cycle of cancelled events: the emotional crisis aftermath	13
Experience perceptions, memorability and life satisfaction: a test and theory extension in the context of Oktoberfest	13
An experimental study of consumption orientations, environmental sustainability advertising and home-sharing adoption intentions	13
Attracting Generation Z talents to the hospitality industry through COVID CSR practices	13
Implementing dynamic revenue management in hotels during Covid-19: value stream and wavelet coherence perspectives	13
Is restaurant crowdfunding immune to the COVID-19 pandemic?	13
Can managing employee diversity be a pathway to creativity for tour companies?	13
How social media influencer’s event endorsement changes attitudes of followers: the moderating effect of followers’ gender	13
Exploring hotel employees’ regulatory foci and voice behavior: the moderating role of leader-member exchange	13
Is eco-label hotel engagement the pathway to sustainability practices via entrepreneurial resilience and orientation in Oman? Findings from PLS-SEM and fsQCA	13
Cruising in the COVID-19 pandemic era: Does perceived crowding really matter?	13
Entrepreneurial motives, entrepreneurial success and life satisfaction of refugees venturing in tourism and hospitality	13
A digital transformation approach in hospitality and tourism research	13
A reflection of greenwashing practices in the hospitality industry: a scoping review	13
Envisioning the future of technology integration for accessible hospitality and tourism	13
Redefining luxury service with technology implementation: the impact of technology on guest satisfaction and loyalty in a luxury hotel	13
Is coolness important to luxury hotel brand management? The linking and moderating mechanisms between coolness and customer brand engagement	13
Developing faithful stewardship for environment through green HRM	13
Employer event communication and hospitality workers’ resilience during the COVID-19 crisis: the role of core beliefs examination and family support	13
Detecting fake hospitality reviews through the interplay of emotional cues, cognitive cues and review valence	13
How do front-line employees make decisions on whether to hide their knowledge from co-workers in hospitality firms?	13
Fueling the spirit of care to surmount hazing: foregrounding the role of spiritual leadership in inhibiting hazing in the hospitality context	12
An empirical examination of the antecedents of training transfer in hotels: the moderating role of supervisor support	12
Timing matters: crisis severity and occupancy rate forecasts in social unrest periods	12
Consumers’ lodging intentions during a pandemic: empirical insights for crisis management practices based on protection motivation theory and expectancy theory	12
Fun at workplace and intention to leave: role of work engagement and group cohesion	12
Idiosyncratic deals and occupational well-being in the hospitality industry: the mediating role of organization-based self-esteem	12
Customer online reviews and hospitality employees’ helping behavior: moderating roles of self-efficacy and moral identity	12
Food vloggers and parasocial interactions: a comparative study of local and foreign food vlogs using the S-O-R paradigm	12
Revisiting customer loyalty toward mobile e-commerce in the hospitality industry: does brand viscosity matter?	12
Making memories: a consumer-based model of authenticity applied to living history sites	12
30 years of artificial intelligence (AI) research relating to the hospitality and tourism industry	12
More than lip service to internal market orientation: a multilevel investigation of the role of internal service quality	12
The effect of servicescape on place attachment and experience evaluation: the importance of exoticism and authenticity in an ethnic restaurant	12
“Most Americans like their privacy.” Exploring privacy concerns through US guests’ reviews	12
The relevance of relational capabilities in collaborative decisions	12
My home is your castle: forecasting the future of accommodation sharing	12
Gastro-tourism well-being: the interplays of salient and enduring determinants	12
Do the flipped impacts of hotels matter to the popularity of Airbnb?	12
Pricing research in hospitality and tourism and marketing literature: a systematic review and research agenda	12
Understanding the relationships between distances and herd behavior in online reviews: the moderating effects of hospitality experience	11
Listing popularity on the peer-to-peer accommodation platform: the heuristic-systematic and uncertainty reduction perspectives	11
Water resources in the hotel industry: a systematic literature review	11
Unraveling the complex nexus of punitive supervision and deviant work behaviors: findings and implications from hospitality employees in Pakistan	11
‘It’s not a big deal’: customer misbehaviour and social washing in hospitality	11
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	11
Women in hospitality and tourism: a study of the top-down and bottom-up dynamics	11
Self-service technologies (SSTs) in airline services: multimediating effects of flow experience and SST evaluation	11
How hospitality firm executive diversity affects firm performance	11
Worldview-based hospitality brand support: belief in a just world theory perspectives	11
Sustainability and green practices: the role of stakeholder power in fast-food franchise chains	11
How do consumers select between hotels and Airbnb? A hierarchy of importance in accommodation choice	11
Comparing the influence of substantive and communicative servicescape on healthcare traveler emotions: the moderating effect of accommodation type and interior design style	11
Information and communication technologies in food services and restaurants: a systematic review	11
How does quality of mobile food delivery services influence customer loyalty? Gronroos’s service quality perspective	10
Spending the night with strangers while traveling? Examining the antecedents of shared room booking through Airbnb	10
Mobile payment technology in hospitality and tourism: a critical review through the lens of demand, supply and policy	10
The decision tree for longer-stay hotel guest: the relationship between hotel booking determinants and geographical distance	10
Building resilience for food service businesses in times of crisis: a Four-F action plan	10
Recipes for customer loyalty: a cross-country study of the hotel industry	10
Prices of short-stay accommodation: time series of a eurozone country	10
Camera eats first: exploring food aesthetics portrayed on social media using deep learning	10
A recipe for sustainable development: assessing transition of commercial foodservices towards the goal of the triple bottom line sustainability	10
Exploring persuasive sales techniques to improve customer acceptance of sustainable but unfamiliar menu in restaurants	10
The cleanliness of restaurants: ATP tests (reality) vs consumers’ perception	10
The moderating effect of operator type: the impact of information technology (IT) expenditures on hotels’ operating performance	10
From teamwork to psychological well-being and job performance: the role of CSR in the workplace	10
Positive power: events as temporary sites of power which “empower” marginalised groups	10
Does employee willingness to take risks affect customer loyalty? A moderated mediation examination of innovative behaviors and decentralization	9
Impact of the length of stay at hotels on online reviews	9
Drivers and interrelationships of three types of pro-environmental behaviors in the workplace	9
Mind the gap: a critical reflection on hotel employee turnover	9
Critical success factors of green hotel investment in Taiwan	9
Consumers’ untrust and behavioral intentions in the backdrop of hotel booking attributes	9
Burnout and counterproductive workplace behaviours among frontline hospitality employees: the effect of perceived contract precarity	9
Perceived price and trustworthiness of online reviews: different levels of promotion and customer type	9
Tangible and intangible hotel in-room amenities in shaping customer experience and the consequences in the with-corona era	9
Cocreating food experience “delivered” from iconic local restaurants	9
What matters for employees’ daily interpersonal behaviors?	9
Analyzing the impact of COVID-19 on the financial performance of the hospitality and tourism industries: an ensemble MCDM approach in the Indian context	9
Principles of foodservice ethics: a general review	9
The antecedents of customer mistreatment: a meta-analytic review	9
From shared leadership to proactive customer service performance: a multilevel investigation	9
The role of knowledge sharing in hotel newcomer socialization: a formal intervention program	9
Supply chain flexibility fit and green practices: evidence from the event industry	9
Studying the effects of future-oriented factors and turnover when threatened	9
An integrative model of facial recognition check-in technology adoption intention: the perspective of hotel guests in Singapore	9
From service engagement to product purchase: cross-buying behavior in hospitality contexts	9
Experience of shame in service failure context among restaurant frontline employees: does industry tenure matter?	9
New insights into the measurement model of a new scale for evaluating restaurant service quality during major infectious disease outbreaks	9
Exploring particulate matter pollution in hotel guestrooms	9
Financial performance assessment of branded and non-branded hotel companies. Analysis of the Portuguese case	9
Shaping the event portfolio management field: premises and integration	9
How the creative mindset affects entrepreneurial success in the tourism sector: the mediating role of innovation capability	9
Operation policy of multi-capacity logistic robots in hotel industry	9
Do brand rumors matter? The role of brand equity and response strategy to brand rumor	9
Over 33 years of the hospitality research: a bibliometric review of the International Journal of Contemporary Hospitality Management	9
Effects of faith-based attributes on hotel prices: the case of halal services	9
Beyond “good company”: The mediating role of innovation in the corporate social responsibility and corporate firm performance relationship	9
Investigating the motivations and constraints of Chinese peer-to-peer accommodation hosts	9
Organizational change and job insecurity: the moderating role of employability	8
Reference effects and customer engagement in a museum visit	8
Daily spillover from home to work: the role of workplace mindfulness and daily customer mistreatment	8
An integrated framework of behavioral reasoning theory, theory of planned behavior, moral norm and emotions for fostering hospitality/tourism employees’ sustainable behaviors	8
Can developmental culture enhance team service innovation? Quantitative and qualitative analyses in the hospitality industry	8
CSR communication on Facebook: attitude towards the company and intention to share	8
Effects of history, location and size of ethnic enclaves and ethnic restaurants on authentic cultural gastronomic experiences	8
Chaordic destination image formulation through gastronomy perspectives: evidence from Greece	8
Authorship trends and collaboration patterns in hospitality and tourism research	8
Which search queries are more powerful in tourism demand forecasting: searches via mobile device or PC?	8
A network analysis of cross-occupational skill transferability for the hospitality industry	8
Construct validation of leaders’ motivating language in the context of the hotel industries of Bangladesh and Malaysia	8
Using hotel reviews to assess hotel frontline employees’ roles and performances	8
How organizational dehumanization impacts hospitality employees service recovery performance and sabotage behaviors: the role of psychological well-being and tenure	8
When observers of customer incivility revisit the restaurant: roles of relationship closeness and norms	8
Identifying core “responsible leadership” practices for SME restaurants	8
Tourism demand nowcasting using a LASSO-MIDAS model	8
Ensuring volunteer impacts, legacy and leveraging is not “fake news”	8
Human vs robot baristas during the COVID-19 pandemic: effects of masks and vaccines on perceived safety and visit intention	8
A systematic review of work–family enrichment in the hospitality industry	8
Hospitality business models, customer well-being and trust: the mediating role of competitive service advantage	8
A bibliometric review on knowledge management in tourism and hospitality: past, present and future trends	8