International Journal of Contemporary Hospitality Management: Volume 34 Issue 7

Is coolness important to luxury hotel brand management? The linking and moderating mechanisms between coolness and customer brand engagement

Nguyen Huu Khoi, Angelina Nhat-Hanh Le

This study aims to contribute by forming the concept of luxury hotel brand (four- and five-star hotel) coolness and revealing its promoting role to customer brand engagement with…

Applying the sociotechnical systems theory to crowdsourcing food delivery platforms: the perspective of crowdsourced workers

Somi Lee, Howook (Sean) Chang, Meehee Cho

Crowdsourcing food delivery represents great potential for future development and expansion of the restaurant business. Accordingly, job performance and retention of delivery…

What matters, and what matters most? Exploring resident satisfaction in continuing care retirement communities

Suja Chaulagain, Jianwen Li, Abraham Pizam

Resident satisfaction is a catalyst for continuing care retirement communities (CCRCs) to enhance their competitiveness in the expanding senior living market. CCRC attributes play…

COVID-19-related job insecurity and employees’ behavioral outcomes: mediating role of emotional exhaustion and moderating role of symmetrical internal communication

Abdul Karim Khan, Maria Khalid, Nida Abbas, Shehryar Khalid

This study aims to examine the impact of COVID-19-related job insecurity on two types of employees’ behaviors: family undermining and withdrawal. This study also proposes…

The joint influence of the timing and framing of an online upselling message on consumer perceptions: the roles of construal level and reactance

Basak Denizci Guillet, Anna S. Mattila, Zixi (Lavi) Peng, Yixing (Lisa) Gao

The purpose of this study is to investigate the interactive effect of timing and framing of hotel’s upselling message on consumer attitudes toward the message. The mediating role…

Restaurant frontline employees’ turnover intentions: three-way interactions between job stress, fear of COVID-19, and resilience

Han Chen, Rui Qi

The COVID-19 pandemic intensifies the high turnover rate in the restaurant industry. Applying the conservation of resources (COR) theory, this study aims to examine the factors…

Becoming top global chef: what does it take to become a highly successful entrepreneurial careerist?

Tamim Elbasha, Yehuda Baruch

This study aims to understand the career path to the pinnacle of professional life. What does it take for an entrepreneur to become a global celebrity in one’s profession? The…

How organizational justice in the hospitality industry influences proactive customer service performance through general self-efficacy

Abuelhassan Elshazly Abuelhassan, Ali AlGassim

Based on social exchange theory (SET) and conservation of resources (COR) theory, this study aims to examine the unique combined impact of procedural justice (PJ) and distributive…

An integrated duality theory framework (IDTF): marking pathways for consumer decision-making researchers in the hospitality and tourism industry

Nikolaos Stylos

This paper aims to critically review the underlying assumptions and theoretical conceptualizations of duality theories in general. In particular, the paper seeks to augment McCabe…

Millennials’ staycation experience during the COVID-19 era: mixture of fantasy and reality

Hyoungeun Moon, Hauyan Chan

Due to the outbreak of COVID-19, the hotel industry has launched various marketing promotions to survive in business, such as those promoting the idea of “staycations.” This study…

Fostering green service innovation perceptions through green entrepreneurial orientation: the roles of employee green creativity and customer involvement

Tuan Trong Luu

Developing new green services is critical to a hospitality organization’s achievement of sustainable goals as well as competitive advantage. This study aims to unravel the…

The effect of servicescape on place attachment and experience evaluation: the importance of exoticism and authenticity in an ethnic restaurant

Minjung Kim, Gyumin Lee

Under the growing preference for ethnic food and an increase in ethnic restaurants, it is crucial to understand the value of restaurants gaining a competitive edge for their…

A workplace-driven model on the formation of OCB-C: perspectives of social exchange theory and agency theory

Shi (Tracy) Xu, Yao-Chin Wang, Emily Ma

Different from the previous organizational citizenship behavior (OCB) literature, this study aims to propose an OCB-O (organizational citizenship behavior toward organizations…

A self-regulatory perspective on the link between customer mistreatment and employees’ displaced workplace deviance: the buffering role of mindfulness

Lele Fan, Xing Zhou, Jing Ren, Jianfeng Ma, Yang Yang, Wenling Shao

Drawing from self-regulation theories, this study aims to present a model linking customer mistreatment to hotel employees’ displaced workplace deviance via self-regulatory…

The impacts of high-quality relationships on employee outcomes; evidence from restaurant staff in India

Taraneh Foroutan, Mona Bouzari, Homayoun Pasha Safavi

This paper aims to develop a research model that investigates the probable antecedents and outcomes of psychological capital (PSY-capital). More specifically, high-quality…

In the travel bloggers’ wonderland: mechanisms of the blogger – follower relationship in tourism and hospitality management – a systematic literature review

Giulio Maggiore, Letizia Lo Presti, Marissa Orlowski, Alfonso Morvillo

Even if the relationship between travel bloggers and followers has implications for tourists’ decision-making process, the literature does not individuate the main determinants of…

Actor value formation in Airbnb: insight from multi-source data

Hyunsu Kim, Hyejo Hailey Shin, Kevin Kam Fung So

This study aims to present a novel examination of actor value formation (AVF) in the sharing economy by uncovering its key dimensions (i.e. information seeking, personal…