International Journal of Contemporary Hospitality Management: Volume 33 Issue 4

The value proposition of food delivery apps from the perspective of theory of consumption value

Puneet Kaur, Amandeep Dhir, Shalini Talwar, Karminder Ghuman

The theory of consumption values (TCV) has successfully explained much consumer choice behavior, but few studies have investigated the values that drive food-delivery application…

Systematic literature review of food waste in educational institutions: setting the research agenda

Puneet Kaur, Amandeep Dhir, Shalini Talwar, Melfi Alrasheedy

In the recent past, academic researchers have noted the quantity of food wasted in food service establishments in educational institutions. However, more granular inputs are…

Identifying and measuring the impact of cultural events on hotels’ performance

Claudio Piga, Giuseppe Melis

Focusing on two beer festivals held in Nottingham, England, this study aims to evaluate their indirect impact on the performance of city hotels. This study builds on theoretical…

What matters for employees’ daily interpersonal behaviors?

In-Jo Park, Peter B. Kim, Shenayang Hai, Xiaomin Zhang

This study aims to investigate the impact of service employees’ agreeableness personality and daily self-esteem on their daily interpersonal behaviors in terms of interpersonal…

Revealing industry challenge and business response to Covid-19: a text mining approach

Mu Yang, Chunjia Han

This study aims to conduct a “real-time” investigation with user-generated content on Twitter to reveal industry challenges and business responses to the coronavirus (Covid-19…

Taking a break is for accomplishing a longer journey: hospitality industry in Macao under the COVID-19 pandemic

Matthew Tingchi Liu, Shaoshan Wang, Glenn McCartney, IpKin Anthony Wong

This paper aims to analyze how a real-time COVID-19 pandemic is impacting Macao’s hospitality industry, and illustrates why lessons from COVID-19 are an opportunity for further…

Perceived risks from drone food delivery services before and after COVID-19

Ja Young (Jacey) Choe, Jinkyung Jenny Kim, Jinsoo Hwang

The purpose of this study was to explore if five subdimensions of perceived risk (financial, time, privacy, performance and psychological risks) negatively affects image. In…

Hospitality managers in turbulent times: the COVID-19 crisis

Charalampos Giousmpasoglou, Evangelia Marinakou, Anastasios Zopiatis

This study aims to explore the role General Managers (GMs) play in mitigating the effects of the unprecedented COVID-19 pandemic.

Outside CEOs and restaurant performance: the moderating effect of franchising and recession

Hong Soon Kim, SooCheong (Shawn) Jang

This paper aims to explore the effect of hiring outside chief executive officers (CEOs) on restaurant performance. As outside CEOs have a mandate to bring changes but lack…

Authorship trends and collaboration patterns in hospitality and tourism research

Antonio-Rafael Ramos-Rodriguez, María Paula Lechuga Sancho, Salustiano Martínez-Fierro

Analyze patterns of co-authorship in hospitality and tourism (H&T) research using bibliometric methods. The purpose of this paper is to answer three questions related to…

Green pull motives and overall tourist satisfaction: a macro- and micro-levels analysis

Sanja Pekovic

The environmental sensitivity of consumers has played an important role in shaping the tourism industry. Although the green trend is an ongoing concern within the tourism…

CSR communication on Facebook: attitude towards the company and intention to share

Maria del Mar Garcia-De los Salmones, Angel Herrero, Patricia Martinez

This paper aims to analysis the factors that explain the effectiveness of a corporate social responsibility (CSR) communication on Facebook by a hospitality company. Taking the…