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
Guests’ perceptions of robot concierge and their adoption intentions	98
Consumers’ intentions to use online food delivery systems in the USA	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
Role of artificial intelligence and robotics to foster the touchless travel during a pandemic: a review and research agenda	75
Ethical work climate, organizational identification, leader-member-exchange (LMX) and organizational citizenship behavior (OCB)	75
Factors influencing willingness of customers of environmentally friendly hotels to pay a price premium	73

Is TripAdvisor still relevant? The influence of review credibility, review usefulness, and ease of use on consumers’ continuance intention	72
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
A systematic and critical review of leadership styles in contemporary hospitality: a roadmap and a call for future research	70
The role of social media advertising in hospitality, tourism and travel: a literature review and research agenda	66
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
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
Influences of artificial intelligence (AI) awareness on career competency and job burnout	63
Experience design and the dimensions of transformative festival experiences	63
A systematic review of the servant leadership literature in management and hospitality	63
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
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
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
Comprehending customer satisfaction with hotels	59
A meta-analysis of transformational leadership in hospitality research	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
Seeing destinations through vlogs: implications for leveraging customer engagement behavior to increase travel intention	54
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
Green mindfulness and green creativity nexus in hospitality industry: examining the effects of green process engagement and CSR	53
“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
Application of the value-belief-norm model to environmentally friendly drone food delivery services	52
Developing a comprehensive life cycle framework for social media research in hospitality and tourism	52
The impact of online reputation on hotel profitability	51
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 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
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
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
The role of green HRM in driving hotels' green creativity	46
Impact of green human resource practices on hotel environmental performance: the moderating effect of environmental knowledge and individual green values	45
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
Big data and analytics in hospitality and tourism: a systematic literature review	44
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
Left out of the office “tribe”: the influence of workplace ostracism on employee work engagement	43
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
Impact of COVID-19: research note on tourism and hospitality sectors in the epicenter of Wuhan and Hubei Province, China	42
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
Effectiveness of sustainability communication on social media: role of message appeal and message source	41
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
Authentic leadership and career satisfaction: the meditating role of thriving and conditional effect of psychological contract fulfillment	40
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
The landscape of customer engagement in hospitality and tourism: a systematic review	39
Narcissistic leadership and behavioral cynicism in the hotel industry: the role of employee silence and negative workplace gossiping	39
Sentiment analysis in hospitality and tourism: a thematic and methodological review	38
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
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
Be flexible: turning innovativeness into competitive advantage in hospitality firms	36
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
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
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
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
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
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
Destination image through social media analytics and survey method	32
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
High performance work systems in the tourism and hospitality industry: a critical review	31
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
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
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
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
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
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
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
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
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
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
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 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
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
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
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
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
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
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
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
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
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