International Journal of Contemporary Hospitality Management: Volume 25 Issue 3

Examine the cognitive and affective antecedents to service recovery satisfaction: A field study of delayed airline passengers

Biyan Wen, Christina Geng‐qing Chi

Drawing on consumer behavior and service marketing literature, the aim of this paper is to empirically examine how customers' justice judgment and consumption emotions affect…

How restaurant variety indirectly impacts gaming for different casino worth segments

Sarah Tanford, Eunju Suh

Casinos offer a variety of dining experiences to appeal to the tastes of different customers. The aim of this paper is to investigate the indirect impact of dining by restaurant…

Evaluation of co‐branded hotels in the Taiwanese market: the role of brand familiarity and brand fit

Yi‐Chin Lin

The purpose of this paper is to examine the effects of brand familiarity and brand fit on purchase intention towards the offerings of co‐branded hotels.

Food safety in the US catering industry: empirical findings

Sara Ghezzi, Baker Ayoun

The purpose of this study is to explore food safety measures in catering and special event programs, especially with respect to the knowledge and implementation of knowledge of…

Attributes, consequences, and consumer values: A means‐end chain approach across restaurant segments

Jooyeon Ha, SooCheong (Shawn) Jang

The purpose of this study is to identify consumer‐dining values for each restaurant segment (fast food restaurants, casual restaurants, and fine dining restaurants) using a…

Effects of attitudes vs experience of workplace fun on employee behaviors: Focused on Generation Y in the hospitality industry

Young Gin Choi, Junehee Kwon, Wansoo Kim

The aim of this study is to reveal how Generation Y employees' attitude toward workplace fun affects their experienced workplace fun, job satisfaction, task performance, and…

Hotel heat pump hot water systems: impact assessment and analytic hierarchy process

Wilco W. Chan, Sylvester Yueng, Eric Chan, Danny Li

Water heating is one of the major energy‐consuming operations in the lodging sector. The purpose of the current study is to estimate the energy consumed and emission associated…

Teaching professional ethics in culinary studies

Amir Shani, Yaniv Belhassen, Daniel Soskolne

The purpose of this paper is to argue for the incorporation of ethics into the coursework of culinary schools, utilizing the value chain analysis as a theoretical framework to…

Editorial

Fevzi Okumus