International Journal of Contemporary Hospitality Management: Volume 28 Issue 7

Systematic review of the elements and service standards of delightful service

Jen Chun Wang, Yi-Chieh Wang, Yang-Fei Tai

The purpose of this paper is to study the components and service standards of delightful service by conducting a comprehensive literature review and applying the Delphi survey…

A structural model for destination travel intention as a media exposure: Belief-desire-intention model perspective

Chulmo Koo, Youhee Joun, Heejeong Han, Namho Chung

This study aims to investigate the effects of a prospective traveler’s perception of media exposure on their intention to visit a destination (i.e. South Korea). Cultural exposure…

Membership-based consumer switching intentions and benefit exchange theory

Yi-Fei Chuang, Yang-Fei Tai

This research aims to predict private club members’ intentions to switch service providers based on the benefit exchange theory through a structural model with a second-order…

Workplace fun for better team performance: focus on frontline hotel employees

Heesup Han, Wansoo Kim, Chul Jeong

The aim of this study is to reveal how workplace fun promotes team performance in the hotel business context.

Menu engineering and activity-based costing: An improved method of menu planning

Rossano Linassi, Anete Alberton, Sidnei Vieira Marinho

This paper aims to examine whether using menu engineering (ME) together with activity-based costing (ABC) for menu analysis provides new insights into true menu profitability. The…

Multiple reference effects on restaurant evaluations: a cross-cultural study

Soyeon Kim, Jae-Eun Chung, YongGu Suh

This paper aims to explore multiple reference effects with regard to customers’ post-consumption evaluations in a cross-cultural context. The authors propose to test an…

Classifying restaurants to improve usability of restaurant research

Bonnie Farber Canziani, Barbara Almanza, Robert E. Frash, Merrick J. McKeig, Caitlin Sullivan-Reid

This paper aims to review existing restaurant classifications within the literature in the restaurant management field. The authors discuss intra-industry ramifications of the…

The mediating effect of ambidextrous knowledge strategy between social capital and innovation of cultural tourism clusters firms

Ángela Martínez-Pérez, Pedro M. García-Villaverde, Dioni Elche

This paper aims to analyze the extent to which social capital (SC) spurs innovation in firms located within tourism clusters. Specifically, the study focuses on the mediating role…