International Journal of Contemporary Hospitality Management: Volume 36 Issue 4

Visitors’ eco-innovation adoption and green consumption behavior: the case of green hotels

Tanmay Sharma, Joseph S. Chen, William D. Ramos, Amit Sharma

Green hospitality studies have not adequately focused on the diffusion of eco-innovative hotels amongst visitors. This study aims to fill this gap by identifying green hotel…

Does technological innovation have an impact on employment in the hospitality industry?

Jiawen Tian

This study aims to empirically analyze the impact of technological innovation on the quantity and quality of employment in the hospitality industry.

Forecasting hotel room prices when entering turbulent times: a game-theoretic artificial neural network model

Fatemeh Binesh, Amanda Mapel Belarmino, Jean-Pierre van der Rest, Ashok K. Singh, Carola Raab

This study aims to propose a risk-induced game theoretic forecasting model to predict average daily rate (ADR) under COVID-19, using an advanced recurrent neural network.

How maladjustment and workplace bullying affect newcomers’ turnover intentions: roles of cognitive diversity and perceived inclusive practices

Zhuang Ma, Linpei Song, Jun Huang

This study aims to examine newcomers experiencing maladjustment due to cognitive diversity, specifically, how maladjustment affects their turnover intentions; the mediating role…

Do financial anxiety and generalized anxiety mediate the effect of perceived organizational support on service employees’ career commitment?

Osman M. Karatepe, Ülker Çolakoğlu, Gülseren Yurcu, Şule Kaya

This paper aims to explore financial anxiety and generalized anxiety as the serial mediators linking perceived organizational support (POS) to career commitment.

Ride-sharing customers’ self-protection motivation in the post-COVID-19 world

Xusen Cheng, Ying Bao, Triparna de Vreede, Gert-Jan de Vreede, Junhan Gu

The COVID-19 pandemic has generated unprecedented public fear, impeding both individuals’ social life and the travel industry as a whole. China was one of the first major…

Entrepreneurial leadership fostering service innovation in the hospitality firms: the roles of knowledge acquisition, market-sensing capability and competitive intensity

Giang Hoang, Tuan Trong Luu, Thuy Thu Nguyen, Thuy Thanh Thi Tang, Nhat Tan Pham

This study aims to investigate the effects of entrepreneurial leadership on service innovation in the hospitality industry and examine the mediating effects of market-sensing…

Identifying success factors of refugee entrepreneurs in the tourism and hospitality industry

Ibrahim Cifci, Gurel Cetin

The immature research endeavor on refugee entrepreneurship has not adequately covered the success factors of refugees. The current work aims to address this gap through the theory…

“Going the extra mile”: an integrative model of customer delight

Soyeon Kim, MiRan Kim, Laee Choi

This study aims to develop and test an integrative model that examines the effects of customization and perceived employee authenticity on customer delight, which in turn…

Covid-19 crisis management human resource cost-retrenchment: the role of transformational leadership and ethical climate

Lenna V. Shulga, James A. Busser

As the tourism industry emerges from full or partial closure caused by the COVID-19 crisis, it is imperative to understand the internal conditions that assisted organizations to…

Determinants of continuance intention to use food delivery apps: findings from PLS and fsQCA

Behzad Foroughi, Elaheh Yadegaridehkordi, Mohammad Iranmanesh, Teerachart Sukcharoen, Morteza Ghobakhlo, Mehrbakhsh Nilashi

Customers increasingly use food delivery applications (FDAs) to place orders. Despite the popularity of FDAs, limited research has investigated the drivers of the continuance…

Artificial intelligence-assisted mindfulness in tourism, hospitality, and events

Yao-Chin Wang, Muzaffer Uysal

Following the increasing trend of artificial intelligence (AI) research in hospitality literature, this critical reflection paper aims to identify AI-assisted mindfulness as a…

When causal attribution meets cuisine type: how consumer power and moral identity moderate virtual kitchen patronage

Xi Yu Leung, Ruiying Cai, Huiying Zhang, Billy Bai

Virtual kitchens are a new business phenomenon, and how customers react to the new business model is still a largely unexplored topic. The purpose of this study is to examine the…

Resilient leadership in hospitality and tourism enterprises: conceptualization and scale development

Jiangchi Zhang, Chaowu Xie, Songshan (Sam) Huang

This study aims to conceptualize the dimensions of resilient leadership and develop the resilient leadership scale (RLS) through three studies.

Customer preferences for staycation package attributes

Richard T.R. Qiu, Brian E.M. King, Mei Fung Candy Tang, Tina P. Fan

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

Mediating customer engagement in the relationship between fast-food restaurants' innovativeness and brand evangelism during COVID-19: evidence from emergent markets

Mohamed A. Khashan, Mohamed M. Elsotouhy, Mariam Ashraf Aziz, Thamir Hamad Alasker, Mohamed A. Ghonim

The proliferation of the coronavirus disease (COVID-19) has threatened the service industry, especially the restaurant sector, requiring innovative ways to help restaurants…

Seize the favorable impression: how hosts should manage positive online reviews

Bo Wang, Ting Jia

Positive reviews can enrich the favorable impression of peer-to-peer accommodation products, and seizing this impression is vital for hosts. This study aims to focus on hosts’…

The bright and dark sides of ESG during the COVID-19 pandemic: evidence from China hospitality industry

Yongjia Lin, Zhenye Lu, Di Fan, Zhen Zheng

This study aims to investigate the bright and dark sides of environmental, social and governance (ESG) during the COVID-19 pandemic, including both the outbreak and recovery…

What makes experimental research publishable in leading hospitality and tourism journals? Perspectives of editorial board members

Xi Yu Leung, Lawrence Hoc Nang Fong, Xunyue (Joanne) Xue, Anna S. Mattila

Hospitality and tourism research lags in using experimental designs. This study aims to reveal prestigious scholars’ opinions and suggestions on how to effectively design and…

Characteristics of crises resilient organizations in the hospitality and tourism industry

Merve Aydogan, Javier de Esteban Curiel, Arta Antonovica, Gurel Cetin

COVID-19, like many previous crises, proved once more that some hospitality and tourism organizations are more crises resilient than others. Despite increasing frequency and…