International Journal of Contemporary Hospitality Management: Volume 22 Issue 3

Performance assessment using value‐chain analysis in Mozambique

Amit Sharma, Iain T. Christie

Hospitality and related service industries represent growing components of Mozambique's increasingly service‐oriented economy. Its government is emphasizing hospitality and…

Leadership styles and burnout: is there an association?

Anastasios Zopiatis, Panayiotis Constanti

The primary purpose of this paper is to investigate the association between leadership styles and burnout among hospitality managers currently working in the industry of Cyprus…

Employee satisfaction in the Iberian hotel industry: The case of Andalusia (Spain) and the Algarve (Portugal)

Eva Gallardo, Sandra‐M. Sánchez‐Cañizares, Tomás López‐Guzmán, Maria Margarida Nascimento Jesus

This paper aims to analyze job‐satisfaction differences between employees of the hotel industries of two similar tourist destinations: Andalusia (Spain) and the Algarve (Portugal).

Staff turnover in the Greek tourism industry: A comparison between insular and peninsular regions

Kalotina Chalkiti, Marianna Sigala

This paper aims to explore the occurrence and implications of staff turnover in the Greek tourism industry as well as looks into the current and future strategies adopted by Greek…

China's policies on foreign‐invested travel agencies upon its entry to the WTO: What can foreign investors do?

Jing Xu, Hanqin Zhang, Jiajia Wu

Based on the commitments made when it joined the World Trade Organization (WTO) in 2001, China began to allow the establishment of foreign‐invested travel agencies. During this…

Pilgrimages: the “promised land” for travel agents?

Amalia Triantafillidou, Christos Koritos, Kalliopi Chatzipanagiotou, Aikaterini Vassilikopoulou

The purpose of this paper is to investigate the most important characteristics of the religious package tour as perceived by consumers who travel to the Holy Land and to examine…

Molecular gastronomy: cuisine innovation or modern day alchemy?

John Cousins, Kevin O'Gorman, Marc Stierand

This paper aims to explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs.

Relationships among hedonic and utilitarian values, satisfaction and behavioral intentions in the fast‐casual restaurant industry

Kisang Ryu, Heesup Han, Soocheong (Shawn) Jang

The paper aims to examine the relationships among hedonic and utilitarian values, customer satisfaction and behavioral intentions in the fast‐casual restaurant industry.

The role of involvement and variety‐seeking in eating out behaviors

Srikanth Beldona, Andrew P. Moreo, Gokul Das Mundhra

Eating out behaviors vary from one individual to another. However, there is no conceptually underpinned typology to explain this phenomenon effectively. This paper aims to develop…

Editorial

Fevzi Okumus