OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Hospitality Management is 62. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-04-01 to 2025-04-01.)

Article	Citations
Effective use of online review systems: Congruent managerial responses and firm competitive performance	252
Editorial Board	213
Reprint of: Satisfaction with life and perception of healthcare services	210
Employee resilience and mentoring functions as moderators of the relationship between workplace hazing and affective organizational commitment	201
‘Be a part or apart?’: A phenomenological study on older adults’ resident retention and continued stay in senior living facilities	193
How Chatbot negative experiences damage consumer-brand relationships in hospitality and tourism? A mixed-method examination	170
How do organizational emotion resources enhance Gen Z person-job fit in hotels? Roles of career adaptability and diversity management	162
Mandatory vaccination policies in hospitality and tourism organizations: Employees' perceived ethicality, its determinants, and consequences	151
Coworker support in a sexual harassment climate: A conservation of resources perspective	137
Hotel brand equity and online reviews on social commerce intention: A cross-level identification process	134
Innovativeness and corporate social responsibility in hospitality and tourism family firms: The role of family firm psychological capital	132
A conceptual research: The regulatory role of peer-to-peer engagement behaviors	130
Impact of the COVID-19 pandemic on management-level hotel employees’ work behaviors: Moderating effects of working-from-home	128
Effects of the new COVID-19 normal on customer satisfaction: Can facemasks level off the playing field between average-looking and attractive-looking employees?	127
The antecedents of family firms’ resilience to crisis in hospitality and tourism	124
Fine-dining in prisons: Online TripAdvisor reviews of The Clink training restaurants	123
The effect of hospitableness on positive emotions, experience, and well-being of hospital patients	123
Overcoming the unprecedented: Micro, small and medium hospitality enterprises under COVID-19	120
The blessing or curse of workplace friendship: Mediating role of organizational identification and moderating role of political skills	119
The hospitable thought that counts: An emerging theory of “AI consciousness” in genuine hospitality	119
Who spoils the barrel? Negative spillover effect on competitor brands during food crises	119
Why should we try upcycled food? An exploratory study in East Asian and Western contexts	110
Why can customer incivility be contagious in the service context? A resource scarcity perspective	109
The effect of perceived error stability, brand perception, and relationship norms on consumer reaction to data breaches	105
Effects of offering incentives for reviews on trust: Role of review quality and incentive source	104

Ethical leadership in tourism and hospitality management: A systematic literature review and research agenda	102
How does the proenvironmental behavior of rural B&B customers develop from a sensescape perspective?	100
Technological heterogeneity and time-varying efficiency of sharing accommodation: Evidence from the Canary Islands	99
The signaling and reputational effects of customer ratings on hotel revenues: Evidence from TripAdvisor	95
The cause-effect relationship between negative food incidents and tourists’ negative emotions	95
The motivations of visiting upscale restaurants during the COVID-19 pandemic: The role of risk perception and trust in government	92
A multilevel study on preferences for self-service technology versus human staff: Insights from hotels in China	90
Unpacking the impact of AI vs. human-generated review summary on hotel booking intentions	87
Resilience agility in tourism and hospitality: Empirical research using 3D modelling	86
The effect of perceived brand betrayal on brand hate, avoidance-like and attack-like strategies: A comparative study of customers with/without past negative experiences	85
What customer experience and value dimension(s) mostly drive luxury hotel brand purchase intention?	85
The contribution of sustainable practices to the creation of memorable customer experience: Empirical evidence from Michelin Green Star restaurants	84
Freedom restriction and non-member customers’ response to loyalty programs	83
Stay away from fickle supervisor! Supervisors’ behavioral fluctuation diminishing the effect of job embeddedness on employees’ service behavior	82
Residents’ sense of safety in senior living communities: A conceptual paper	81
Are social media bad for your employees? Effects of at-work break activities on recovery experiences	80
Determinants of capital structure in the hospitality industry: Impact of clustering and seasonality on debt and liquidity	78
Handling counterproductive behavior caused by customer misbehavior during a pandemic: Integrating personal and organizational perspectives	75
Supply chain resilience in the tourism and hospitality industry: A comprehensive examination of driving and restraining forces	73
Antecedents and consequences of brand equity: Evidence from Starbucks coffee brand	73
Differential leadership and hospitality employees’ in-role performance: The role of constructive deviance and competitive climate	72
Does perceived yuanfen impact Chinese customers’ hotel ratings?	69
Understanding the determinants of intention to stay at medical hotels: A customer value perspective	69
Entrepreneurial orientation and firm performance: The role of advice seeking in the tourism and hospitality industry	69
Editorial Board	69
The roles of multiple foci of employee commitments and job satisfaction on creative performance: a study of hotel chefs	69
Furry friends welcome! Investigating dog-owners’ perceived value of dining out with their pets	69
Role of employee personality traits in job performance in the restaurant food franchise context	68
Editorial Board	67
Does crowdedness affect consumers’ food consumption and nutrients intake in restaurant environments? A cross-city analyses from China	67
The Hijabi servers: Customers' perception of employees' physical appearance in restaurants	67
The nexus between green HRM, employee well-being, and citizenship behavior: Exploring the mediating role of employee sustainability and motivation	66
From extra to Extraordinary: An academic and practical exploration of Extraordinary (E) Pro Environmental Behavior (PEB) in the hotel industry	66
What can hotels learn from the last recovery? Examining hotel occupancy rate and the guest experience	64
The role of intelligence, trust and interpersonal job characteristics in employees’ AI usage acceptance	64
Twenty-two years of International Journal of Hospitality Management: A bibliometric analysis 2000–2021	63
Price tradeoff or sharing partnership? Understanding guest-to-guest relationships in P2P accommodation	62
You are what you speak: Influence of future time reference (FTR) in healthy menu promotion	62