International Journal of Contemporary Hospitality Management: Volume 25 Issue 5

From customer satisfaction to customer delight: Creating a new standard of service for the hotel industry

Edwin N. Torres, Sheryl Kline

The purpose of this paper is to provide a typology of customer delight in the hotel industry. By doing so, it identifies patterns by which hotels delight their guests. The paper…

Barriers for people with disabilities in visiting casinos

Yim King Penny Wan

– The purpose of this paper is to examine the barriers identified by people with disabilities in visiting casinos.

Social capital, knowledge sharing and organizational performance: What structural relationship do they have in hotels?

Taegoo Terry Kim, Gyehee Lee, Soyon Paek, Seunggil Lee

The purpose of this paper is to investigate an integrative model that explores the influence of knowledge-sharing enablers (social capital (SC), including structural, relational…

Regional effects on customer satisfaction with restaurants

Ziqiong Zhang, Zili Zhang, Rob Law

The purpose of this paper is to examine how regional factors affect customer satisfaction in the food service sector. This is achieved through investigating the moderating effects…

Evidence of franchising on outperformance in the restaurant industry: A long term analysis and perspective

Nan Hua, Michael C. Dalbor

The existing research finds a positive financial impact of franchising for relatively short time windows, usually less than ten years. As a result, these studies leave one…

Perceived corporate training investment as a driver of expatriate adjustment

Hyounae Min, Vincent P. Magnini, Manisha Singal

Whether expatriate cross-cultural training programs significantly influence expatriate adjustment has been debated for more than two decades. The purpose of this paper is to…

Transformational vs transactional leadership: which is better?: A study on employees of international tourist hotels in Taipei City

You-De Dai, You-Yu Dai, Kuan-Yang Chen, Hui-Chun Wu

This research examines the relationships among transformational/transactional leadership styles (TFLs/TSLs), organizational justice, trust, organizational commitment, and…

Green practices in upscale foodservice operations: Customer perceptions and purchase intentions

Robin B. DiPietro, Yang Cao, Charles Partlow

The purpose of this paper is to investigate customers' perceptions and purchase intentions related to green practices in an upscale, green certified restaurant, on a university…

Editorial

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