International Journal of Contemporary Hospitality Management: Volume 35 Issue 5

How and when does leader humility promote followers’ proactive customer service performance?

Yan Peng, Jian Tian, Xing Zhou, Lunwen Wu

This study aims to examine how and when leader humility influences subordinates’ proactive customer service performance (PCSP). Drawing upon the conservation of resources theory…

Fostering customer loyalty across countries in hospitality and tourism: a meta-analysis of cultural values as moderators

Xiaoxiao Qi, Da Shi, Zixuan Huang, Wen Chang

This study aims to meta-analyze the moderating roles of Hofstede’s four cultural values in the antecedent–tourist loyalty link.

Translating responsible leadership into team customer relationship performance in the tourism context: the role of collective job crafting

Trong Tuan Luu

This study aims to unravel the role of teams’ job crafting in translating responsible leadership into their customer relationship performance.

More popular, more listings? Effects of popularity on Airbnb host expansion

Li Tang, Zhen Xu, Xuanxuan Lyu

Sharing accommodation has lowered the threshold for digital entrepreneurship in the accommodation industry, prompting entrepreneurs to join this industry. However, digital…

Why do hotels go green? Understanding TripAdvisor GreenLeaders participation

Yang Yang, Lan Jiang, Yawei Wang

More hotels are beginning to embrace green practices given increasing awareness of sustainable development. The purpose of this study is to examine factors contributing to hotels’…

The effect of service failure severity on brand forgiveness: the moderating role of interpersonal attachment styles and thinking styles

Ibrahim Alnawas, Amr Al Khateeb, Allam Abu Farha, Nelson Oly Ndubisi

The purpose of this study is to examine the effect of service failure severity on brand forgiveness and to investigate the moderating effects of interpersonal attachment styles…

How does ethical climate enhance work–family enrichment? Insights from psychological attachment, psychological capital and job autonomy in the restaurant industry

Weng Marc Lim, Clement Cabral, Nishtha Malik, Sahil Gupta

This study aims to propose a conceptual model that examines the role of ethical climate on work–family enrichment in the restaurant industry, which is one of the most vulnerable…

Artist residencies as specialist accommodation: cultural entrepreneurship during the COVID-19 pandemic

Konstantinos Andriotis, Pavlos Paraskevaidis

Artist residencies comprise a unique accommodation type and a form of cultural entrepreneurship which remains overlooked from a hospitality perspective. This exploratory study…

Moral exclusion in hospitality: testing a moderated mediation model of the relationship between perceived overqualification and knowledge-hiding behavior

Imran Shafique, Masood Nawaz Kalyar, Bashir Ahmad, Agata Pierscieniak

Drawing from moral exclusion theory, this study aims to examine a moderated mediation model for the relationship between perceived overqualification (POQ) and knowledge-hiding…

Dividend and investment decisions in asymmetric information environments: evidence from the restaurant industry

Jaehee Gim, SooCheong (Shawn) Jang

This study aims to examine how information asymmetry, which refers to an information gap between a firm’s management and its investors regarding the firm’s true value, influences…

Re-examining the roles of experience quality at festivals: a comparative analysis using SEM and fsQCA

Parmita Saha, Atanu Nath, Kokho (Jason) Sit

The purpose of this study is to reexamine the dimensionality and role of experience quality (EQ) to explain other related factors, namely, perceived value, satisfaction and…

Examining tour guide humor as a driver of tourists’ positive word of mouth: a comprehensive mediation model

Tianyu Fu, Shuhao Li, Jie XU, Min Liu, Guofu Chen

Tour guides often use humor to entertain tourists, but the process of tour guide humor (TGH) affecting tourists’ positive word of mouth (PWOM) remains unclear. To fill the gap…

A behavioral economics approach to hospitality and tourism research

Haiyan Song, Gabrielle Lin

This study aims to critically evaluate hospitality and tourism demand research and introduce a behavioral economics approach to solve the problems faced by researchers.

Consumer attitudes toward ordering from cloud kitchens: a gender and marital status perspective

Sanjukta Pookulangara, Han Wen, Josiam Bharath

The purpose of this study was to examine consumer’s perceptions of cloud kitchens, including the influence of perceived innovativeness (PI), utility motivations (price and food…

Does perceived overqualification lead employees to further knowledge hiding? The role of relative deprivation and ego depletion

Murat Yeşiltaş, Hasan Evrim Arici, Ümit Sormaz

This study aims to examine how perceived overqualification (POQ) influences employee knowledge hiding (KH) behaviors. This study further investigates the mediating effect of…

Particulate matter source attribution and restaurant mitigation behavioral intentions: an application of attribution theory

Eunyoo Jang, Joanne Jung-Eun Yoo, Meehee Cho

As commercial cooking is known as a source that generates great concentrations of particulate matter (PM) emissions first accumulating in kitchens before spreading to dining…