International Journal of Contemporary Hospitality Management
Issue(s) available: 250 – From Volume: 1 Issue: 1, to Volume: 34 Issue: 8
Volume 34
Volume 33
Volume 32
Volume 31
Volume 30
Volume 29
Volume 28
Volume 27
Volume 26
Volume 25
Volume 24
Volume 23
Volume 22
Volume 21
Volume 20
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Issue 7 2008 What are the contemporary human resource issues for talent management in hospitality and tourism
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Issue 6 2008
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Issue 5 2008 What are the practical and psychological barriers to HACCP in the hospitality industry and how have they been overcome
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Issue 4 2008
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Issue 3 2008 How should Niagara region respond to the challenges it faces and find solutions to preserve and develop its tourism industry
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Issue 2 2008
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Issue 1 2008
Volume 19
Volume 18
Volume 17
Volume 16
Volume 15
Volume 14
Volume 13
Volume 12
Volume 10
Beyond competing for talent: an integrative framework for coopetition in talent management in SMEs
Stefan Jooss, Julia Lenz, Ralf BurbachThis paper aims to unpack how small and medium-sized enterprises (SMEs) can operationalise coopetition in talent management, addressing ongoing talent shortages in the…
Employee engagement, its antecedents and effects on business performance in hospitality industry: a multilevel analysis
Xiaoming (Rose) Liu, Jing (Jasper) Yu, Qiang Guo, Jun (Justin) LiEmployee engagement serves as a critical strategy for tourism and hospitality organizations to support their employees and fight adversity. This study aims to investigate…
Factors affecting Chinese people’s intention to adopt the individual dining style
Jue Huang, Jing Chu, Xialing ZhaoIn light of the threat posed by the COVID-19 pandemic, Chinese authorities have called for the adoption of the individual dining style (IDS) as a preventive measure for…
Foodstagramming as a self-presentational behavior: perspectives of tourists and residents
Bingna Lin, Xiaoxiao Fu, Lu LuThis study aims to investigate diners’ self-presentation mechanism as manifested in foodstagramming. Drawing upon the social cognitive and self-presentation theories, this…
Brand betrayal and moral judgment: consumers’ responses to M&A of local foodservice brands
Heyao Yu, Tiffany S. Legendre, InHaeng JungMergers and acquisitions (M&As) are typical corporate strategies that provide hospitality business competitiveness. However, some recent evidence shows that when the…
Chaordic destination image formulation through gastronomy perspectives: evidence from Greece
Nikolaos Pappas, Eleni Michopoulou, Anna Farmaki, Emmanouela LeivadiotakiThis study aims to evaluate the complex behaviour of tourists in terms of the formulation of destination image related to its gastronomy. Through the examination of…
Post COVID-19 recovery for independent full-service restaurants using the salience theory: what will it take to get customers to return?
Xiaodi Sun, Li Ge, Charles MarvilThis study aims to compare customers’ perceived importance of various post-COVID-19 recovery strategies (i.e. sanitary practices, discounts, menu modification and…
Camera eats first: exploring food aesthetics portrayed on social media using deep learning
Alessandro Gambetti, Qiwei HanThe purpose of this paper is to explore and examine discrepancies of food aesthetics portrayed on social media across different types of restaurants using a large-scale…
Deep learning in hospitality and tourism: a research framework agenda for future research
Aniekan Essien, Godwin ChukwukeluThis study aims to provide a systematic review of the existing literature on the applications of deep learning (DL) in hospitality, tourism and travel as well as an agenda…
Intellectual structure of leadership studies in hospitality and tourism
Ali Bavik, Mehmet Ali KoseogluThis study aims to investigate the intellectual structure of leadership research in the hospitality industry through citation, co-citation and heat map analysis.
Identifying core “responsible leadership” practices for SME restaurants
José Alberto Castañeda García, Juan Miguel Rey Pino, Zakaria Elkhwesky , Islam Elbayoumi SalemThe purpose of this study is to identify the core responsible leadership (RL) practices that are most relevant to small- and medium-sized enterprises (SME) restaurants…
Why customer mistreatment undermines hospitality employees’ performance: the moderating role of job crafting
Wenzhu Lu, Haibo Wu, Shanshi Liu, Zisheng Guo, Xiongtao HeBased on the person-environment (P-E) fit theory, this study aims to explore the effect of customer mistreatment on the reduced service performance of hospitality…
Labor shortage solution: redefining hospitality through digitization
Cristian Morosan, John T. BowenThe purpose of this research is to provide a critical discussion illustrating how novel business models can be developed using advanced information technology (IT) to…
How do consumers select between hotels and Airbnb? A hierarchy of importance in accommodation choice
Makarand Amrish Mody, Sean Jung, Tarik Dogru, Courtney SuessThe purpose of this study is to examine the impact of key decision-making attributes on consumers’ choice of accommodation among and between hotels and Airbnb.
Can developmental culture enhance team service innovation? Quantitative and qualitative analyses in the hospitality industry
Mingjun Yang, Tuan Trong Luu, David QianService innovation benefits hospitality organizations’ service quality and competitive advantages. However, how and when team culture amplifies team service innovation is…
Flight attendants staying positive! The critical role of career orientation amid the COVID-19 pandemic
Jincen Xiao, Jih-Yu Mao, Jing QuanThe airline industry has been one of the hardest-hit industries during the Corona Virus Disease 2019 (COVID-19) pandemic. This study aims to examine which flight…
When observers of customer incivility revisit the restaurant: roles of relationship closeness and norms
YooHee Hwang, Xingyu Wang, Priyanko GuchaitConsiderable research has examined the negative consequences of customer incivility on employees (e.g. turnover intention and sabotage behavior toward the customer)…
Perceived price and trustworthiness of online reviews: different levels of promotion and customer type
Huifeng Pan, Zhiqiang Liu, Hong-Youl HaPrior hospitality studies have reviewed review trustworthiness and perceived price as predictors of restaurant selection. However, the impacts of these two factors may…
Labor shortage: a critical reflection and a call for industry-academia collaboration
Linchi KwokThis critical reflection aims to initiate an engaging dialogue about the labor shortage challenge facing the hospitality and tourism (H&T) industry. This paper discusses…
From shared leadership to proactive customer service performance: a multilevel investigation
Lijian Ji, Yijiao Ye, Xincai DengThis study aims to develop and examine a cross-level model of the link between shared leadership and hotel employees’ proactive customer service performance (PCSP) by…
The COVID-19 crisis and factors driving international tourists’ preferences for contactless dining services
Mehri Yasami, Md. Karim Rabiul, Pornpisanu Promsivapallop, Hongrui ZhuThe purpose of this study is to integrate the theory of planned behavior and the protection motivation theory to propose a theoretical framework for examining the…
More general panel data models for hospitality and tourism research
A. George Assaf, Mike Tsionas, Florian KockThis paper introduces more advanced panel data specifications that would exploit heterogeneity and allow for arbitrary forms of autocorrelation and heteroskedasticity in…
User-generated reviews and the financial performance of restaurants
Saddam Abdullah, Philippe Van Cauwenberge, Heidi Vander Bauwhede, Peter O'ConnorThis paper aims to examine the impact of selected characteristics (rating, volume and variability) of online user-generated reviews on the bottom-line profitability of restaurants.
The interaction effects of congruence type, assessment perspective and social distance on visit intention
Li Wang, Xiangdong Shen, Lei Yan, Pengfei LiThe purpose of this study is to explore the three-way interaction effects among congruence type (proximal vs distal) of nonverbal ad messages, assessment perspective…
Cue congruence effects of attribute performance and hosts’ service quality attributes on room sales on peer-to-peer accommodation platforms
Dongzhi Chen, Jian-Wu BiThis study aims to explore how attribute performance and hosts’ service quality attributes affect room sales on peer-to-peer (P2P) platforms from the cue congruence perspective.
To speak or not to speak: motivators for internal whistleblowing in hotel industry
Shalini Srivastava, Pragya GuptaUsing self-determination theory as the theoretical framework, the study examines the role of workplace spirituality in motivating internal whistleblowing in an…
Examining airline employees’ work-related stress and coping strategies during the global tourism crisis
Bee-Lia Chua, Amr Al-Ansi, Seongseop (Sam) Kim, Antony King Fung Wong, Heesup HanThis study aims to investigate the theoretical relationships between job stressors, psychological stress and coping strategies in the context of the global travel and…
A comparative review of hospitality and tourism innovation research in academic and trade journals
Anqi Cao, Fangfang Shi, Billy BaiThe purpose of this review paper is to identify the themes of hospitality and tourism innovation research published in academic and trade journals between 2010 and 2020…
Fueling the spirit of care to surmount hazing: foregrounding the role of spiritual leadership in inhibiting hazing in the hospitality context
Moazzam Ali, Muhammad Usman, Imran Shafique, Thomas Garavan, Muhammad MuaviaThis study aims to investigate direct and indirect (via perceived caring climate) links between spiritual leadership and hazing at work in the hospitality context. The…
Hotel employees’ occupational stigma narratives: perceived attributes, formation paths and destigmatization mechanisms
Keheng Xiang, Fan Gao, Guanghui Qiao, Qingwen ChenHotel employees’ occupational stigma is often overlooked. Exploration of hotel employees’ occupational stigma representations, perception pathways and destigmatization…
Potential effects of green brand legitimacy and the biospheric value of eco-friendly behavior on online food delivery: a mediation approach
Xiaohua Chen, Timothy J. LeeThis study aims to apply legitimacy theory and self-identity theory to the online food delivery (OFD) app service and then to investigate the impact of green brand…
Outcomes of environmental awareness
Mona Bouzari, Homayoun Pasha Safavi, Taraneh ForoutanGrounded on the collected data and basic view of the belief-action-outcome, the current study aims to investigate the mediating role of environmental commitment (EC) in…
An integrative model of facial recognition check-in technology adoption intention: the perspective of hotel guests in Singapore
Huey Chern Boo, Bee-Lia ChuaThis study aims to explain how hotel guests form attitudes toward facial recognition technology in Singapore by integrating technology acceptance model (TAM), privacy…
Exploring the impact of social media platform image on hotel customers’ visit intention
Juei-Ling Ho, Kuan-Ying Chen, Lan-Hsun Wang, Shih-Shuo Yeh, Tzung-Cheng HuanMany tourism-related industries, such as hotels, use social media as a marketing tool for promotion and distribution. This paper aims to use a model that explores the…
A prediction framework on the helpfulness of reviews for processing Chinese and English hotel reviews
Xiaokun Li, Yao ZhangIn the field of hospitality, most studies use English reviews and neglect non-English sources. The purpose of this paper is to exploit a predictive framework for review…
“Building back better”: the impact of the COVID-19 pandemic on the resilience of the hospitality and tourism industries
Nazan Colmekcioglu, Denitsa Dineva, Xiaoming LuThe purpose of this paper is to provide a critical synthesis of research conducted within the hospitality and tourism industries in response to the impact of the COVID-19…
How emotional regulation and conscientiousness break the reciprocal circle between customer mistreatment and surface acting: an experience sampling study
Junbang Lan, Yuanyuan Gong, Tao Liu, Man-Nok Wong, Bocong YuanDrawing on the conservation of resource theory and emotional contagion perspective, this study aims to propose that customer mistreatment has an indirect effect on…
An integrated framework of behavioral reasoning theory, theory of planned behavior, moral norm and emotions for fostering hospitality/tourism employees’ sustainable behaviors
Bo Meng, Myong Jae Lee, Bee-Lia Chua, Heesup HanThis paper aims to develop an integrated framework for a deeper understanding of employee sustainable behaviors in the workplace by using theories, such as behavioral…
Generation Z domestic food tourists’ experienced restaurant innovativeness toward destination cognitive food image and revisit intention
Li Ding, Caifen Jiang, Hailin QuThis study aims to investigate the impacts of Generation Z (Gen Z) domestic food tourists’ perceived restaurant innovativeness on destination cognitive food image and…
From teamwork to psychological well-being and job performance: the role of CSR in the workplace
Ho-Seok Kim, Minseong Kim, Dongwoo KooAlthough the positive impact of corporate social responsibility (CSR) initiatives on personal and organizational outcomes has been studied in the fields of human resource…
Do tourists’ responsible behaviors shape their local food consumption intentions? An examination via the theory of planned behavior
Sevgi Balıkçıoğlu Dedeoğlu, Duygu Eren, Nilufer Sahin Percin, Şule AydinThe primary purpose of this study is to reveal how the local food consumption intentions of international tourists are influenced by core variables of the theory of…
Investigating the effect of alternative golf experience on traditional golf: an integrated framework of perceived value, satisfaction, and involvement
Juhee Kang, David J. Kwun, Jeeyeon Jeannie HahmThe goal of this paper is to investigate the relationships between consumers’ value perceptions, satisfaction and involvement, and, ultimately, their effects on behavioral…
Duty of care for business travel: how do employers assess and manage business travel risk?
Alexandros Paraskevas, Ioannis Pantelidis, John LudlowThe purpose of this study is to explore the risk factors that employers consider when assessing an employee’s business travel (BT) assignment and the risk treatment…
Affective components of gastronomy tourism: measurement scale development and validation
Fu-Chieh Hsu, Jing Liu, Hua LinOur knowledge of what emotions are elicited explicitly from food consumption and gastronomy experiences in the travel destination and how these emotions establish a…
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
Stephanie Hui-Wen Chuah, Siriprapha Jitanugoon, Pittinun Puntha, Eugene Cheng-Xi AwThis study aims to simultaneously examine the influence of demographic, psychographic and situational factors on consumers’ willingness to pay a price premium (WTPp) for…
What affects the online ratings of restaurant consumers: a research perspective on text-mining big data analysis
Jun Liu, Yunyun Yu, Fuad Mehraliyev, Sike Hu, Jiaqi ChenDespite a significant focus on customer evaluation and sentiment analysis, limited attention has been paid to discrete emotional perspective in terms of the emotionality…
‘It’s not a big deal’: customer misbehaviour and social washing in hospitality
Irma Booyens, Anastasios Hadjisolomou, Dennis Nickson, Tayler Cunningham, Tom BaumThis study aims to examine customer misbehaviour in the hospitality sector during the COVID-19 pandemic.
Positive and negative switching barriers: promoting hotel customer citizenship behaviour through brand attachment
Chang-Hun Lee, Hye-Rhim KimThis study aims to develop and test a theoretical model postulating that a hotel customer’s brand attachment is reinforced by positive and negative switching barriers…
Antecedents and consequences of co-creation value with a resolution of complex P2P relationships
Pantea Foroudi, Reza Marvi, Nazan ColmekciogluThis study aims to address the following three questions: What are the main factors influencing co-creation behaviour among peers in a peer-to-peer (P2P) platform? What…
Food vloggers and parasocial interactions: a comparative study of local and foreign food vlogs using the S-O-R paradigm
Salman YousafThe purpose of this paper is to use the stimulus-organism-response (S-O-R) paradigm to understand how the source characteristics of the local and foreign food vloggers…
How do consumers engage with proactive service robots? The roles of interaction orientation and corporate reputation
Dongmei Li, Canmian Liu, Lishan XieThis study aims to apply the elaboration likelihood model to explore when, how and why robotic services increase customer engagement.
Local government’s role in promoting city hospitality: a meta-ethnography with a public management perspective
Carla Del Gesso, Rab Nawaz Lodhi, Cihan CobanogluAdopting a public-management perspective, this study aims to conduct a meta-ethnography to discern local government’s role in city hospitality in terms of promoting the…
Transparency, authenticity and purchase intentions: Chinese independent restaurants
Huijun Yang, Hanqun Song, Qing Shan Ding, Hanjun WangDrawing on signalling theory and focusing on independent restaurants, this study aims to investigate how business signals (transparency information and exposure) affect…
Process framework for innovation through tradition and its antecedents in rural heritage B&B
Wanfei Wang, Lu Ding, Jin Hooi Chan, Xiaoguang QiInnovation through tradition (ITT) is an increasingly important area of research particularly in the creative and cultural industries. The purpose of this study is to…
Gastro-tourism well-being: the interplays of salient and enduring determinants
Muhammet Kesgin, İrfan Önal, İhsan Kazkondu, Muzaffer UysalThe purpose of this study is to develop and test an integrated structural gastro-tourism wellbeing model consisting of food-related lifestyle and leisure attitude as a…
Beyond “good company”: The mediating role of innovation in the corporate social responsibility and corporate firm performance relationship
Changsok Yoo, Jihwan Yeon, Seoki LeeThe link between corporate social responsibility (CSR) and corporate firm performance (CFP) has been extensively studied, but a significant research gap remains when…
How does quality of mobile food delivery services influence customer loyalty? Gronroos’s service quality perspective
Diep Ngoc Su, Duy Quy Nguyen-Phuoc, Tien Hanh Duong, My Than Tran Dinh, Tuan Trong Luu, Lester JohnsonThe aims of this study are twofold: to examine mobile food delivery service (MFDS) from the perspectives of functional and technical quality, and to empirically evaluate…
Peer-to-peer accommodation amid COVID-19: the effects of Airbnb cleanliness information on guests’ trust and behavioral intentions
Maksim Godovykh, Robin M. Back, Diego Bufquin, Carissa Baker, Jeong-Yeol ParkThis study aims to explore the influence of different types of cleanliness information provided on the Airbnb platform (hosts’ sanitation labels, Airbnb cleaning protocol…
A systematic review of empirical studies of pro-environmental behavior in hospitality and tourism contexts
Mao-Tang (Brian) Lin, Dan Zhu, Claire Liu, Peter B. KimThe purpose of this study was to gain a holistic view of pro-environmental behavior (PEB) among hospitality and tourism consumers through a systematic review of empirical…
Evaluating the effect of multifactors on employee’s innovative behavior in SMEs: mediating effects of thriving at work and organizational commitment
Nguyen Phuc Nguyen, Helen McGuirkThis study aims to explore the effect of multiple factors on employee innovative behavior (EIB) and examine the mediating role that thriving at work and organizational…
Multisensory prosumption: how cooking classes shape perceptions of destinations
Diana Aksenova, Wenjie Cai, Maria GebbelsThis study aims to examine the multisensory experiences of participating in a cooking class and how they shape perceptions of destinations in the pre-trip stage…
To stream or not to stream? Exploring factors influencing impulsive consumption through gastronomy livestreaming
Cheng Yu, Jun-Hwa Cheah, Yide LiuIn China, the practice of livestreaming while shopping has evolved from a form of entertainment into a new business strategy. In recent years, the gastronomy industry has…
Life events, philosophy, spirituality and gastronomy experience
Arnold Japutra, Fandy Tjiptono, Andhy Setyawan, Ida Bagus Gede Adi Permana, I Putu Esa WidaharthanaThis study aims to examine how life events, philosophy and spirituality contribute to the development of gastronomy experiences for competitive advantage.
Effects of history, location and size of ethnic enclaves and ethnic restaurants on authentic cultural gastronomic experiences
Hanqun Song, Jong-Hyeong KimThe extant gastronomy literature has rarely examined a connection between authentic gastronomic experiences and destinations. Specifically, ethnic enclaves, which are…
Luxury hotels as orchestrators in gastronomic destination development and management: the case of Borgo Egnazia and the Itria Valley
Stefano Franco, Angelo Presenza, Antonio Messeni PetruzzelliThe aim of this paper is to uncover the main capabilities that a luxury hotel needs to develop when functioning as the orchestrator of a local gastronomic business ecosystem.
Cocreation of gastronomy experience through cooking classes
Joanne Jung-Eun Yoo, Junkyu Park, Meehee ChoFollowing previous research highlighting the importance of gastronomy experience through cooking classes, this study aims to explore the relationships among gastronomy…
Haute cuisine three-star restaurants’ representation on websites and dining guides: a lexicometric analysis
Nathalie Montargot, Andreas Kallmuenzer, Sascha KrausThis study aims to explore how haute cuisine excellence is and can be self-represented on the websites of three-star restaurants and juxtaposed onto the websites of…
Exploring consumers’ domestic gastronomy behaviour: a cross-national study of Italy and Fiji
Shavneet Sharma, Gurmeet Singh, Alberto Ferraris, Rashmini SharmaThe purpose of this study is to explore the factors affecting locals’ domestic gastronomic behaviour. A conceptual framework is developed that examines domestic restaurant…
The service digitalization in fine-dining restaurants: a cost-benefit perspective
Tan Vo-Thanh, Mustafeed Zaman, Rajibul Hasan, Shahriar Akter, Thac Dang-VanThis study aims to examine the perceived value of service digitalization in fine-dining restaurants in France. No study exists on this topic, and its aim is to address…
Attitudes toward service robots: analyses of explicit and implicit attitudes based on anthropomorphism and construal level theory
Khaoula Akdim, Daniel Belanche, Marta FlaviánBuilding on both the uncanny valley and construal level theories, the analyses detailed in this paper aims to address customers’ explicit and implicit attitudes toward…
Exploring key factors influencing customer behavioral intention in robot restaurants
Xinhua Guan, Jinhong Gong, Mingjie Li, Tzung-Cheng HuanThe purpose of this study is to explore the impact of the robot restaurant servicescape and robot service competence (RSC) on customers’ behavioral intentions and to…
ISSN:
0959-6119Online date, start – end:
1989Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Prof Fevzi Okumus
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