International Journal of Contemporary Hospitality Management: Volume 19 Issue 6

Do hoteliers need to manage image to retain loyal customers?

Jay Kandampully, Hsin‐Hui Hu

The aim of this paper is to understand the relationships between service quality and customer satisfaction and how they impact corporate image and customer loyalty.

The innovation development process of Michelin‐starred chefs

Michael Ottenbacher, Robert J. Harrington

This paper aims to compare and contrast the innovation process described by Michelin‐starred chefs with existing theoretical innovation process models.

Corporate social responsibility: what are top hotel companies reporting?

Judy L. Holcomb, Randall S. Upchurch, Fevzi Okumus

The purpose of this paper is to ascertain the level of socially responsible behavior of the top ten hotel companies.

Serving food safety: consumer perceptions of food safety at restaurants

Andrew J. Knight, Michelle R. Worosz, E.C.D. Todd

The goals of this study were to study consumer perceptions of food safety at restaurants and to compare these results to those of other food system actors.

From blueprint to implementation: Communicating corporate identity for the hotel industry

Ram Herstein, Yoram Mitki, Eugene D. Jaffe

In recent years, the field of corporate identity management has grown substantially in importance in the hospitality industry. Managers of hotels have become increasingly…

Where to find the lowest hotel room rates on the internet? The case of Hong Kong

Rob Law, Ivy Chan, Carey Goh

This study aims to examine online room rates in Hong Kong hotels. It focuses on comparing and contrasting the lowest hotel room rates that are available to customers.

An analysis of the dynamics of the tourism industry in Brazil: challenges and recommendations

Filipe Sobral, Alketa Peci, Gustavo Souza

The main purpose of this study is to present an analysis of the dynamics of the tourism market in South America and, more specifically, in Brazil, by measuring and analyzing the…

The development of the UK public house: Part 2: signs of change to the UK public house 1959‐1989

J.D. Pratten

The purpose of this paper is to outline the main changes that took place in the British pub from 1959 to 1989. The introduction of new products, more modern facilities and a more…

Editorial

Richard Teare