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Previous empirical studies have not documented the link between vegetarians’ dietary constraints and travel intentions. Therefore, the purpose of this paper is to utilise a mixed-methods approach to examine the interrelationships of this group’s travel motivations, travel constraints, constraint negotiations and behavioural intentions, with special reference to how dietary constraints deter its members from travelling, and its extent.

An online questionnaire was administered to outbound Taiwanese vegetarian travellers (n=418), and this was followed by in-depth, semi-structured interviews (n=9) to complement the quantitative data.

The results indicated that vegetarians’ dietary constraints significantly deterred them from travelling in certain circumstances: notably, in the company of non-vegetarians. Nevertheless, it was found that some vegetarians efficiently negotiated their constraints and persisted in travelling, in some cases, by compromising their dietary preferences.

Travel agents and planners should explore more strategies to meet the needs of vegetarian travellers to increase this group’s travel satisfaction.

This study established the first theoretical model explaining the relationships among vegetarians’ travel motivations, dietary constraints, constraint negotiations and travel intentions.

The purpose of this study is to delineate the role of wine at hotels from the customer’s perspective by analyzing New York City hotel reviews posted on TripAdvisor.

This study used content analysis to study 26,831 wine-relevant reviews that had been posted on TripAdvisor’s New York City hotels by April 12, 2018. Two trained coders quantified and tallied the presence of themes based on the pre-established coding scheme.

Wine was mentioned in the online reviews in expressing positive, negative or neutral hotel experiences. Of the 877,616 New York City hotel reviews, about 3 per cent contained the keyword “wine.” The three most frequently mentioned wine-related positive experiences were free happy hours, a surprise bottle of complimentary wine and the fun of pairing food and wine. The top three wine-related negative experiences were pricey/expensive/overpriced wine, poor wine list and poor quality of wine. The study found that hotel guests liked wine and that it had become a significant aspect of their lodging experience.

This study adds value to the literature of hotel wines by divulging hotel customers’ wine-related experiences through their online comments and by providing a snapshot of hotel guests’ wine-drinking behavior. The findings can provide an insight for hotels to further the use of wine as a means to enhance guest experience and to generate additional revenue.

In the reduction of food waste and the provision of food to the hungry, food banks play critical roles. However, as they are generally run by charitable organisations that are chronically short of human and other resources, their inbound logistics efforts commonly experience difficulties in two key areas: 1) how to organise stocks of donated food, and 2) how to assess the donated items quality and fitness for purpose. To address both these problems, the authors aimed to develop a novel artificial intelligence (AI)-based approach to food quality and warehousing management in food banks.

For diagnosing the quality of donated food items, the authors designed a convolutional neural network (CNN); and to ascertain how best to arrange such items within food banks' available space, reinforcement learning was used.

Testing of the proposed innovative CNN demonstrated its ability to provide consistent, accurate assessments of the quality of five species of donated fruit. The reinforcement-learning approach, as well as being capable of devising effective storage schemes for donated food, required fewer computational resources that some other approaches that have been proposed.

Viewed through the lens of expectation-confirmation theory, which the authors found useful as a framework for research of this kind, the proposed AI-based inbound-logistics techniques exceeded normal expectations and achieved positive disconfirmation.

As well as enabling machines to learn how inbound logistics are handed by human operators, this pioneering study showed that such machines could achieve excellent performance: i.e., that the consistency provided by AI operations could in future dramatically enhance such logistics' quality, in the specific case of food banks.

This paper’s AI-based inbound-logistics approach differs considerably from others, and was found able to effectively manage both food-quality assessments and food-storage decisions more rapidly than its counterparts.

This study aims to illustrate how organizational support can reduce work-family conflict (WFC) and improve job/life satisfaction by synthesizing the empirical findings among hospitality employees.

Previous empirical papers were searched through tourism and hospitality journals and 54 studies were ultimately selected. The correlation coefficients were coded and examined through meta-analysis, after which they were used to test the hypothesized model via meta-analytic structural equation modeling.

Findings demonstrated that organizational support plays a critical role in helping employees release WFC and improve life satisfaction but not job satisfaction. The number of children is a salient factor at the individual level on predicting WFC, whereas gender relates only to life satisfaction. The asymmetric permeable roles of WFC dimensions among work, family and life domains were also shown.

The findings can help hospitality managers be aware of the critical roles of organizational support in assisting employees to handle WFC and improve job and life satisfaction.

The relationships among organizational support, WFC and job/life satisfaction of frontline employees have been examined for the first time via meta-analytic SEM. In this manner, previous consistent and inconsistent findings can be synthesized for future theoretical development.