OOIR: Observatory of International Research

Papers

(The TQCC of Journal of Hospitality Marketing & Management is 16. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-03-01 to 2025-03-01.)

Article	Citations
Service robots in my workplace: effects of employee-service robot co-work experiences on psychological empowerment	272
Diversity, equity and inclusion in hospitality: Value centered leadership as a conduit for change	101
Antecedents of proactive customer service performance in hospitality: a meta-analysis	91
Connecting transformational leadership and emotional energy to job performance: the boundary role of meaningful work	85
What will make Generation Y and Generation Z to continue to use online food delivery services: a uses and gratifications theory perspective	78
Guest interaction with hotel booking website information: scale development and validation of antecedents and consequences	69
Multiple mediating effects in the association between hotels’ eco-label credibility and green WOM behavior	64
How has the knowledge of employee goal orientation evolved in hospitality research over the last two decades? Insights for researchers and practitioners	55
Does photo presentation matter for increasing booking intention?	50
Does dysfunctional customer behavior really impact the turnover intention of hotel guest-contact employees? The role of wisdom leadership and job embeddedness	50
Effect of situational factors (control, convenience, time pressure, and order complexity) on customers’ self-service technology choices	49
Hospitality services in the post COVID-19 era: Are we ready for high-tech and no touch service delivery in smart hotels?	45
Determinants of online hotel booking intentions: website quality, social presence, affective commitment, and e-trust	45
Modeling consumers’ trust in mobile food delivery apps: perspectives of technology acceptance model, mobile service quality and personalization-privacy theory	42
Sensory Experience at Farm-to-Table Events (SEFTE): conceptualization and scale development	40
Consumers’ usage of food delivery app: a theory of consumption values	40
An integrated model of artificially intelligent (AI) facial recognition technology adoption based on perceived risk theory and extended TPB: a comparative analysis of US and South Korea	39
Impact of green human resource management practices on the environmental performance of green hotels	38
Social customer relationship management: a customer perspective	35
The role of servant leadership, self-efficacy, high performance work systems, and work engagement in increasing service-oriented behavior	32
The AI empathy effect: a mechanism of emotional contagion	31
High-performance work systems and employees’ outcomes in challenging contexts: the role of hindrance stressors	29
Past, present, and future of anthropomorphism in hospitality & tourism: conceptualization and systematic review	25
Hi Alexa, do hotel guests have privacy concerns with you?: A cross-cultural study	25
Customer delight, engagement, experience, value co-creation, place identity, and revisit intention: a new conceptual framework	24

The influence of leadership commitment to service quality on hotel employees’ brand citizenship behavior: a mediation and moderation analysis	23
Understanding psychological ownership in access-based consumption through a theory synthesis: an investigation of Airbnb and hotels	23
The effects of message framing in CSR advertising on consumers’ emotions, attitudes, and behavioral intentions	23
Understanding hospitality service aesthetics through the lens of aesthetic theory	22
Service sabotage in hospitality: A meta-analytic review	22
Hospitality and tourism experience in metaverse: an examination of users’ behavior, motivations, and preferences	22
How does artificial intelligence (AI) enhance hospitality employee innovation? The roles of exploration, AI trust, and proactive personality	22
An investigation of underlying dimensions of customers’ perceptions of a safe hotel in the COVID-19 era: effects of those perceptions on hotel selection behavior	21
Improved or decreased? Customer experience with self-service technology versus human service in hotels in China	21
Promotors or inhibitors? Role of task type on the effect of humanoid service robots on consumers’ use intention	21
The role of technology in users’ wellbeing: Conceptualizing digital wellbeing in hospitality and future research directions	21
Theorizing vloggers’ approaches and practices in travel vlog production through grounded theory	20
Influence of customer value mind-set on affective and behavioral service outcomes: role of the scope and scale of service offerings at various touchpoints	19
Consequences of job insecurity for hospitality workers amid COVID-19 pandemic: does social support help?	19
Cute or competent? Contextual dynamics of consumer acceptance toward service robots	19
Work-life imbalance, burning out, feeling down, I will quit, but quietly – the case of hospitality employees	18
Effects of customer relationship management on service innovation: moderating role of managers’ risk-taking behavior and interaction frequency	18
Social connectedness and well-being of elderly customers: Do employee-to-customer interactions matter?	17
Reexamination of consumers’ willingness to stay at green hotels: rethinking the role of social identity theory, value-belief-norm theory, and theory of planned behavior	17
Corporate social responsibility authenticity as an antecedent to customer citizenship behavior: evidence from hospitality industry in Taiwan	17
Online tourism experiences: exploring digital and human dimensions in in-remote destination visits	17
Understanding customer attitudes and behaviors towards drone food delivery services: An investigation of customer motivations and challenges	16
Toward pro-environmental performance in the hospitality industry: empirical evidence on the mediating and interaction analysis	16
Evolving effects of COVID-19 safety precaution expectations, risk avoidance, and socio-demographics factors on customer hesitation toward patronizing restaurants and hotels	16