OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Hospitality Management is 55. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Enhancing the sustainability of food waste management practices in emerging economies’ hospitality industry through SECA multi-criteria group decision-making	249
Look before you leap: Comparison and profiles of hotel price determinants in four European markets	184
What can hotels learn from the last recovery? Examining hotel occupancy rate and the guest experience	162
Spa social responsibility as a quality signal: Building customer loyalty through ethical and sustainable practices	150
Managers’ perspectives on restaurant food waste separation intention: The roles of institutional pressures and internal forces	150
Corrigendum to “Innovation in crisis. The role of leadership and dynamic capabilities for a more innovative hospitality industry” [Int. J. Hosp. Manag. 124 (2025) 103946]	127
The influence of baby boomers’ perceptions of well-being on their plan to age-in-place post-retirement	123
Impact of Japanese hospitality—Omotenashi—on customers’ experiences and their loyalty to restaurants	122
Paying premiums for humanoid service robots in hospitality: What are the key determinants?	122
Decoding the information quantity-quality paradox: How eWOM volume influences consumption value uncertainties	117
Residents’ sense of safety in senior living communities: A conceptual paper	110
Antecedents and consequences of service staff’s advice-giving frequency on diners’ overordering behavior	108
Hotel managers' sleep quality, ethical leadership, and hotel employees' proactive behavior	104
Caught between comfort and conscience: Hotel guests’ ambivalence towards sustainability practices during leisure stay and their customer citizenship behavior	100
Does perceived yuanfen impact Chinese customers’ hotel ratings?	99
You are what you speak: Influence of future time reference (FTR) in healthy menu promotion	95
The power of sound: The impact of auditory features in hotel short influencer-generated videos on viewer engagement	95
Impact of customer incivility on restaurant employee stress spread and turnover: COVID-19 vaccination mandate	94
Ethical leadership in tourism and hospitality management: A systematic literature review and research agenda	94
Consumers’ willingness to use the Metaverse for information search: An investigation of the underlying mechanism and critical determinants	93
Improving travel experience for hotel guests: Policy recommendations for pet-friendly hotels	90
Decoding the shared pathways of consumer technology experience in hospitality and tourism: A meta-analysis	89
The impact of quantitative and qualitative job insecurity on employees’ mental health and critical work-related performance: Exploring the role of employability and gender differences	83
The role of perceived risk and information security on customers' acceptance of service robots in the hotel industry	80
Customer satisfaction and loyalty with online consumer reviews: Factors affecting revisit intentions	79

Twenty-two years of International Journal of Hospitality Management: A bibliometric analysis 2000–2021	78
Drivers of hotel guests’ choice of smart products: Applying a complexity theory involving TAM, technology readiness, TPB, and emotion factors	76
How can foodstagramming improve dining outcomes? A normative focus perspective	74
Crisis-driven innovation in hospitality: How do international hotel chains innovate to recover from a global crisis?	73
Cultivating intention to stay: A cross-cultural exploration of leadership and ethical climates in hotel industry	73
The effect of hospitableness on positive emotions, experience, and well-being of hospital patients	72
The importance of information quality according to the type of employee in the airline industry: Robot versus human	71
Intelligence and humanness as key drivers of service value in Generative AI chatbots	68
Examining the ethical consequences of misleading communication in hospitality industry greenwashing crises	68
When employees feel betrayed: The mediating role of psychological contract violation on nepotism and workplace commitment in the hotel industry	67
Entrepreneurship in the hospitality and tourism industry: A clustered research agenda	67
Unpacking the link between servant leadership and followers’ helping behavior: The mediating role of followers’ servant attitude and the moderating effect of relational identity	67
The progressive impact of career calling on voice behaviors through learning goal orientation: A moderated mediation model with affect spin	66
Service Experience and Customers’ eWOM Behavior on Social Media Platforms: The Role of Platform Symmetry	66
How pet-owning restaurant customers’ experiences shape their emotional reactions: evidence from PLS-SEM and text mining	64
A research agenda for occupational safety, health, & well-being in hospitality & tourism management	64
Understanding the value of host-guest intimacy behind online reviews of Airbnb	64
Think crisis-think female？Female top management team member replacement in the hospitality and tourism firms	60
Editorial Board	60
Are you ready for robot services? Exploring robot-service adoption behaviors of hotel-goers	60
Reprint of: A healing touch: Understanding the ‘culture of hospitality’ in chiropractic clinics	60
Editorial Board	59
Customer collaboration and firm outcomes in hospitality: A contingency perspective on knowledge integration and contextual factors	59
Resilience as a process: Long term effects of COVID-19 interventions	57
An empirical investigation of wine sales as a driver of financial performance in restaurants: Insights from real-world sales data	56
Examining employees' affective and behavioral responses to internal crisis communication in times of COVID-19	56
Food and wine resources as co-experiential attributes: A qualitative investigation across eight countries	56
Returns to scale, technical and efficiency changes in the Spanish hotel industry using technological heterogeneity models	56
An integrated model of cannabis-infused food and beverage consumption in the USA based on the protection motivation theory and the value-attitude-behavior model	55
Exploring MCI and TPB in the context of self-driving robot food delivery services: A cross-national study	55