International Journal of Contemporary Hospitality Management: Volume 34 Issue 4

Impact of the length of stay at hotels on online reviews

Jong Min Kim, Jeongsoo Han

The length of stay (LoS) is of major importance from the perspective of the management of tourist destinations. As tourists heavily rely on the online reviews of other travelers…

A hotel stay for a respite from work? Examining recovery experience, rumination and well-being among hotel and bed-and-breakfast guests

Chun-Chu Chen, Jiyoon (Jennifer) Han, Yao-Chin Wang

This paper aims to examine the relationship among guests’ lodging recovery experience, work-related rumination, guest satisfaction and well-being, within the context of hotels and…

Consumers’ lodging intentions during a pandemic: empirical insights for crisis management practices based on protection motivation theory and expectancy theory

Alei Fan, Sheryl F. Kline, Yiran Liu, Karen Byrd

Drawing on protection motivation theory (PMT) and expectancy theory, this study aims to investigate consumers’ lodging consumption intentions during a pandemic crisis.

Hotel experiences during the COVID-19 pandemic: high-touch versus high-tech

Dori Davari, Saeed Vayghan, SooCheong (Shawn) Jang, Mehmet Erdem

This study aims to gain an understanding of hotel experiences during the pandemic by examining sentiments of guests posted online.

The role of green HRM in driving hotels' green creativity

Paul Kivinda Muisyo, Qin Su, Hammad Bin Azam Hashmi, Thu Hau Ho, Mercy Muthoni Julius

Employee green behavior can lead to a firm's green performance. However, green management research has not accorded adequate attention to the mechanism underlying green…

Is restaurant crowdfunding immune to the COVID-19 pandemic?

Yun (Yvonne) Yang, Yoon Koh

In 2020, the COVID-19 pandemic had a devastating impact on global health care and the economy. The restaurant industry has been especially hit hard by the statewide “stay-at-home”…

The impact of AI-enabled service attributes on service hospitableness: the role of employee physical and psychological workload

Hailian Qiu, Minglong Li, Billy Bai, Ning Wang, Yingli Li

Hospitableness lies in the center of hospitality services. With the infusion of artificial intelligence (AI) technology in the hospitality industry, managers are concerned about…

The power of internet exposure: influence of online news coverage on restaurant survival

Hui Li, Qian-Xia Chen, Sai Liang, Jing-Jing Yang

Few studies on hospitality firm survival consider the impact of online media exposure. This paper aims to investigate how the online news coverage of restaurants, characterized in…

Information and communication technologies in food services and restaurants: a systematic review

Reyes Gonzalez, Jose Gasco, Juan Llopis

Information and communication technologies (ICTs) are a key player in the food services and restaurants sector; thus, the aim of this work consists in studying the previous…

Women in hospitality and tourism: a study of the top-down and bottom-up dynamics

Muhammad Ali, Mirit K. Grabarski, Alison M. Konrad

This study aims to investigate the impact of women’s representation at one hierarchical level on women’s representation above or below that level. No past research investigated…

How CSR and well-being affect work-related outcomes: a hospitality industry perspective

Renata F. Guzzo, JéAnna Abbott, Minwoo Lee

The purpose of this study is to analyze how hospitality industry employees’ perceptions of corporate social responsibility (CSR) and participation in CSR activities influence…

Redefining luxury service with technology implementation: the impact of technology on guest satisfaction and loyalty in a luxury hotel

Hyejo Hailey Shin, Miyoung Jeong

To explore the impact of luxury hotel brands’ technologies on guests’ perceived value enhancement and its consequences, this study aims to examine how task–technology fit (TTF…

Understanding tourists' memorable local food experiences and their consequences: the moderating role of food destination, neophobia and previous tasting experience

Frank Badu-Baiden, Seongseop (Sam) Kim, Honggen Xiao, Jungkeun Kim

This study aims to test a new model by examining the influence of memorable local food consumption experiences (MLFCEs) on international diners’ affective states, well-being and…

Are employee assistance programs helpful? A look at the consequences of abusive supervision on employee affective organizational commitment and general health

I-An Wang, Hui-Ching Lin, Szu-Yin Lin, Pei-Chi Chen

Abusive supervision has been a prevalent issue in the workplace. This study aims to explore the consequences of abusive supervision on employee affective organizational commitment…

Travel experience sharing on social media: effects of the importance attached to content sharing and what factors inhibit and facilitate it

Resat Arica, Cihan Cobanoglu, Onur Cakir, Abdülkadir Corbaci, Meng-Jun Hsu, Valentina Della Corte

This study aims to examine the factors influencing tourists to share their travel experiences on social media (SM).

Attracting Generation Z talents to the hospitality industry through COVID CSR practices

Jie Sun, Xi Yu Leung, Huiying Zhang, Kim Williams

This study aims to examine how COVID-related corporate social responsibility (CSR) activities affect future Generation Z employees’ intention to join the hotel industry through…

“A home away from hem”: exploring and assessing hotel staycation as the new normal in the Covid-19 era

Qi Yan, Huawen Shen, Yunhong Hu

Enlightened by the theoretical framework of adapted protection motivation, this study aims to explore and assess the viability and resilience of hospitality consumption in the…