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This study aims to progress scholarly understanding of the staycation phenomenon by examining customer segments and documenting local customers’ attribute preferences.

A stated choice experiment is used to examine customer preferences for staycation package attributes. Latent class discrete choice modeling is deployed to classify customers into market segments based on their preferences. The profile of each segment is enhanced by documenting customer characteristics and consumption styles.

Six prominent market segments are identified using a combination of sociodemographics, consumption styles and staycation attribute preferences. The findings draw on consumer experiences during the COVID-19 pandemic to generate theoretical insights into preferred staycation packages. Empirically, the estimation results from the research framework and choice experimental method demonstrate that staycation market segments exhibit distinct preference structures.

Practitioners and policymakers can incorporate the findings of this study in designing and/or assessing staycation packages. This can ensure differentiated products for defined segments that resonate within local communities through positive word of mouth, thus offering prospective spillovers to visiting friends and relatives.

This is a pioneering study on preference heterogeneity from the customer perspective, with a focus on staycation markets. The findings can encourage and assist hotel sector leaders to capitalize on local market developments to achieve a more resilient hospitality business model.

This paper aims to examine the role of extraversion and agreeableness personality traits on Generation Y (Gen Y) consumers’ attitudes toward and willingness to pay for green hotels. Gen Y is a large and influential generational group, with a significant interest in green issues. There has been a lack of research on the consumer decision-making process toward green hotels. Specifically, the impact of personality on green attitudes and behavioral intentions is rarely investigated.

A major survey consisting of 406 final respondents was conducted. The 29-item survey questionnaire comprises items for extraversion, agreeableness, attitudes toward green hotels and behavioral intention toward green hotels. Numerous statistical techniques, including structural equation modeling, were used to evaluate the data collected.

The results show that extraversion and agreeableness personality traits are positively associated with respondents’ attitudes toward green hotels. Stronger and more positive attitudes toward green hotels lead to greater willingness to pay for green hotels. Moreover, attitudes toward green hotels mediate the relationship between the two personality traits and willingness to pay. These findings of Gen Y subsegments can be useful to hotel managers in identifying who are more likely to stay in and pay for environmentally friendly hotels.

Gen Ys are an influential consumer age group in the service industry, and their general attitudes toward “green” products are important to modern hoteliers. However, few researchers have examined Gen Ys’ attitudes and behavioral intentions toward green issues. No research has examined the role of personality traits on consumers’ perceptions of green hotels. The present study found that the extraversion and agreeableness traits of Gen Y individuals are linked to their attitudes toward and willingness to pay for green hotels.

This paper aims to examine the prevalence and trend of experimental research in hospitality and tourism. Hospitality and tourism researchers have long been encouraged to increase their use of experimental designs. However, a solid support for such advocacy is lacking, and the present paper fills in this research gap.

By using a systematic approach, this study reviews 161 tourism and hospitality articles and conducts content analysis based on certain criteria including journal outlets, Social Sciences Citation Index journals, years of publication, contexts, disciplinary foci, experimental designs, settings, number of independent variables, number of studies per article, manipulation methods, manipulation check, research subjects, sample size, subjects per experimental condition, statistical analyses and provision of effect size. The criteria between hospitality and tourism publications are also compared.

Findings show that the number of experimental publications has significantly increased over the past decade, especially in hospitality publications. Nonetheless, there is still room for improvement in applying the experimental design in hospitality and tourism research.

Researchers in hospitality and tourism are recommended to report manipulation check results and the effect size of statistically significant results, as well as to devote more effort to knowledge accumulation and methodological advancement of experimental designs.

This study is the first to review experimental research in hospitality and tourism. The findings of this study provide significant implications and directions for hospitality and tourism researchers to conduct experimental research in the future.