International Journal of Contemporary Hospitality Management: Volume 32 Issue 3

Blockchain: a paradigm shift in business practices

Murat Kizildag, Tarik Dogru, Tingting (Christina) Zhang, Makarand Amrish Mody, Mehmet Altin, Ahmet Bulent Ozturk, Ozgur Ozdemir

The purpose of this paper is to introduce and explore blockchain technology and its potential implementation to hospitality and tourism firms’ wide range of business operations…

Role of virtual avatars in digitalized hotel service

Youngjoon Choi, Fuad Mehraliyev, Seongseop (Sam) Kim

This study aim to attempt to conceptualize agency in a hospitality setting and examine the psychological effects of agency-related visual cues on user perception and intention to…

An expanded nomological network of experienscape

Asli D.A. Tasci, Abraham Pizam

Bitner’s (1992) concept of servicescape has received widespread academic attention, resulting in many conceptual and empirical studies. By scanning the servicescape literature and…

Developing a comprehensive life cycle framework for social media research in hospitality and tourism: A bibliometric method 2002-2018

Khaldoon Nusair

This paper aims to provide a comprehensive bibliometric analysis of the current state of social media literature by examining co-word network analysis and thematic keyword…

To follow others or be yourself? Social influence in online restaurant reviews

Hengyun Li, Fang Meng, Miyoung Jeong, Zili Zhang

Online reviews are often likely to be socially influenced by prior reviews. This study aims to examine key review and reviewer characteristics which may influence the social…

Worldview-based hospitality brand support: belief in a just world theory perspectives

Tiffany S. Legendre, Melissa Baker, Rodney Warnick, Albert Assaf

Despite the well-established branding literature, how a brand is connected to individual, market and societal/ideological levels are largely unknown. Grounded in the belief in a…

Abusive supervision and frontline employees’ attitudinal outcomes: The multilevel effects of customer orientation

Mohd Ahmad Al-Hawari, Shaker Bani-Melhem, Samina Quratulain

This study aims to examine a moderated mediation model that explains how abusive supervision influences employees’ capacity to satisfy customers (via their silence behavior) and…

Exploring particulate matter pollution in hotel guestrooms

Howook (Sean) Chang, Chang Huh, Tiffany S. Legendre, John J. Simpson

A growing number of travelers seek well-being when traveling. As concerning about outdoor air pollution in tourism destinations escalates, little is known about indoor air…

Effects of CSR on employee retention via identification and quality-of-work-life

Jungsun (Sunny) Kim, John Milliman, Anthony Lucas

This paper aims to explore the sequential effects of employee perceptions of corporate social responsibility (CSR), organizational identification (OI), higher-order…

Investigating the consequences of theme park experience through the lenses of self-congruity and flow

Xiaoxiao Fu, Juhee Kang, Jeeyeon Jeannie Hahm, Jessica Wiitala

This paper aims to propose and test a conceptual model of theme park experiences by investigating the relationships among brand experience, self-congruity, flow and brand-related…

Emotional and social competence in the aestheticization of labor in the restaurant industry

Volkan Genc, Meryem Akoglan Kozak

The purpose of this paper is to provide guidance regarding the satisfaction of customer needs in the competitive restaurant industry. Restaurants have seen a transformation in…

The interplay between social crowding and power on solo diners’ attitudes toward menus with popularity and scarcity cues

YooHee Hwang, Na Su, Anna Mattila

The purpose of this study is to investigate the interactive effect of social crowding and solo consumers’ sense of power on attitudes toward the restaurant menu with popularity…

Investigating the triangular relationship between temporary event workforce, event employment businesses and event organisers

Eleni Michopoulou, Iride Azara, Anna Russell

This study aims to examine issues of talent management (TM) in events. Specifically, it investigates the triangular relationship that exists amongst temporary event workforces…

Emotion, memory and re-collective value: shared festival experiences

Emma Harriet Wood, Maarit Kinnunen

This study aims to explore how emotionally rich collective experiences create lasting, shareable memories, which influence future behaviours. In particular, the role of others and…

Crime research in hospitality and tourism

Nan Hua, Bin Li, Tingting(Christina) Zhang

The purpose of this study is to present a holistic literature review on crime research in the hospitality and tourism field.

Consumers’ intentions to use online food delivery systems in the USA

Nefike Gunden, Cristian Morosan, Agnes DeFranco

The recent development of online food delivery systems (OFDS) consolidated the restaurant industry’s representation in the electronic distribution landscape. The purpose of this…

Dining alone: improving the experience of solo restaurant goers

Lorraine Brown, Dimitrios Buhalis, Sean Beer

Solo travel for leisure and business is increasing. It is therefore timely to conduct research into the experiences of solo tourists. This paper aims to explore one aspect of the…

Robot with humanoid hands cooks food better?: Effect of robotic chef anthropomorphism on food quality prediction

Dong Hong Zhu, Ya Ping Chang

Robotic chefs are starting to replace human chefs in restaurant industry. Whether customers have a good food quality prediction may have an important effect on their patronage…