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

This paper incorporates the balance theory, in a dyadic system to analyze the ways in which guests were motivated to restore a position of balance during the unprecedented COVID-19 crisis. Qualitative content analysis was used to detect thematic patterns of hotel experiences based on examining online reviews shared by actual guests of two major hotel brands – one more closely associated with convenience-driven automation (high-tech) and the other known for providing more guest–employee interaction (high-touch).

The analysis of the reviews yielded six main themes: “purpose of visit,” “COVID safety concerns,” “technology adoption,” “COVID limitations,” “exceeded expectation” and “hospitality of staff.” Staff displaying a welcoming attitude was the main factor in creating a convivial experience for guests at both hotel brands, but the technology was not highlighted as much in guests’ reviews. Despite the pandemic, guests of both hotel brands had similar levels of enjoyment regarding their hotel experiences regardless of the high-touch or high-tech nature of the operations.

User-generated content often reflects the opinions of those who are very satisfied or not satisfied at all. Different data collection techniques could be used to get a “big picture” view of the balance between high-touch and high-tech experiences.

The findings offer support to researchers and practitioners who advocate that high-touch and high-tech can indeed co-exist, and that these distinct service delivery modes do not have to be mutually exclusive.

This paper provides new trajectories that can broaden the approaches undertaken by hospitality/tourism scholars and practitioners based on user-generated content. This study is one of the first to adopt the lens of the balance theory, in a dyadic system, to investigate how guests may be psychologically motivated to balance their perceptions and expectations during a time of crisis.

The primary purpose of this study was to examine the underlying consumer values that drive hotel booking mobile app users to engage more with the app and use the app continuously for hotel booking purposes.

By conducting confirmatory factor analysis (CFA) and structural equation modeling (SEM) on the data collected through the Qualtrics online survey platform from 506 respondents in the United States, the proposed measurements and structural models were tested.

The findings for both Generation Xers and Millennials revealed that hedonic and social values influenced mobile app engagement, which strongly influenced mobile app loyalty. Thus, to enhance customer engagement and indirectly influence mobile app loyalty, the app value delivery should appeal to social and hedonic values. Although the utilitarian values for using apps had a potential direct impact on mobile app loyalty, the mediation analysis showed that mobile app engagement, when connecting consumption values to mobile app loyalty, served as a full mediator for Generation Xers and a partial mediator for Millennials.

This study provides insights into how hotels and online travel agent (OTA) marketing managers may consider augmenting user engagement with hotel booking mobile apps. This study suggests that hoteliers and OTAs should further develop their user experience efforts to enhance the utilitarian features of their mobile app to increase revenue from repeat purchases. Additionally, this study provides implications for enhancing the hedonic and social features of hotel booking mobile apps to appeal to Millennials and Gen Xers.

This study developed and assessed an integrated model to investigate the relationships between consumption values, engagement and loyalty in hotel booking mobile apps. Furthermore, it examined generational cohorts' role in the relationships between these constructs.

Leafy vegetables are known to be highly perishable because of high moisture content, which had resulted in applications of different preservative methods. However, these methods were not without certain limitations during storage. Osmotic pre-dehydration had been proved to be a better alternative because of high retention and improvement in nutritional qualities and stability during storage. This study aims to investigate the osmotic pre-dehydration of fluted pumpkin (Telfairia occidentalis) leaves.

Fluted pumpkin (T. occidentalis) leaves were pre-dried using sucrose, corn syrup and sodium chloride solutions as osmotic agents, while unosmo-predried leaves were used as the control. Both osmo-predehydrated and unosmo-predried leaves were dried in a hot air oven, whereas the effect of the osmotic agents on the nutritional qualities was investigated using standard protocols.

There were significant differences (p-values ranged from 0.001 to 0.030) in the proximate compositions of samples. Osmo-predried leaves recorded higher mineral contents in Ca, Cu, Fe, K, Mg, Mn and Na. Osmotic pre-dehydration by NaCl had a significant effect (p = 0.02) on ascorbic acid. The amino acid profile of the oven-dried leaves (unosmo-predried) showed that histidine and cysteine recorded high amino acid scores of 120.42% and 135%, respectively. Threonine (43.73%) recorded the highest essential amino acid score (without histidine). The economic evaluation indicated the percentage cost index difference of leaves treated with NaCl as 2.08%, sucrose (11.19%) and corn syrup (16.43%).

The high proportion of beneficial elements such as calcium, magnesium, phosphorus, potassium and appreciable chemical compositions of the osmo-predried leaves compared to unpre-dried leaves proved osmotic pre-dehydration as a value-added technique for preservation of leafy vegetables. The best osmotic agent was sodium chloride. This process could be applied on a small scale for the development of self-entrepreneurs and home-scale industries.

In 2020, the world encountered travel restrictions because of pandemic, and the hospitality sector across the globe was one of the most affected industries. The purpose of this study is to further explore real-time experiences of guests who stayed in budget hotels and how pandemic has changed the expectations of its customer segment.

The current study uses netnography to examine customer experience of guests who stayed at budget hotels during the COVID-19 pandemic. A thematic analysis was conducted using NVivo 12 plus on 1,391 customer reviews collected from various travel portals.

The results suggested personalization and hygiene were the most significant themes that influence customer experience during the COVID-19 pandemic. The authors’ analysis revealed that the use of self-service technologies like contactless services during check-in, checkouts and use of Quick Response codes in restaurants and other services would help reduce the perceived risk of guests and enhance the overall customer experience.

The branded budget hotel sector has pumped in lot of money envisaging growth just before the COVID crises emerged. Therefore, the fast recovery is of paramount importance for the sector. Additionally, majority of the pandemic-related studies in hospitality sector have focused on luxury hotels and failed to address the real-time experiences of customers with respect to budget hotels of a developing country. The outcome of this study will be relevant for the budget hotels and policymakers because they face the crucial task of reviving and sustaining enterprises and the industry at large.

This study aims to assess the association of dietary inflammatory index (DII), consumption of functional food and some antioxidants with COVID-19 vaccine side effects in Iranian adults.

This was a case–control study conducted among the 1,067 Iranian adults who were invited to participate through WhatsApp software. The dietary intake was assessed using the food frequency questionnaire.

There was a significant difference (p = 0.04) in vitamin D consumption between healthy people and persons with a vaccine side effect. Vitamin E intake in healthy participants was significantly (p = 0.04) more than case group. There was a significant difference in the consumption of zinc (p = 0.01), selenium (p = 0.02) and vitamin C (p = 0.02), between persons without vaccine side effects and the case group. Consumption of onion (82.5 ± 9.5 g/day vs 32.2 ± 6.3; p = 0.0001), garlic (6 ± 0.3 g/day vs 0.2 ± 0.08; p = 0.0001) and oat (2.2 ± 0.05 g/day vs 0.5 ± 0.01; p = 0.001) in the control group was significantly more than persons with vaccine side effects. With the increase in each unit in the score of the DII, the risk of COVID-19 vaccine side effect incidence increased 1.7 times (OR = 1.7; 95% CI: 1.3–1.8).

To the best of the authors’ knowledge, this study is the first that investigated the association between functional food intake and side effects of the COVID-19 vaccine.