International Journal of Hospitality Management

Article	Citations
COVID-19 and China’s Hotel Industry: Impacts, a Disaster Management Framework, and Post-Pandemic Agenda	389
Hospitality and tourism industry amid COVID-19 pandemic: Perspectives on challenges and learnings from India	331
Reducing perceived health risk to attract hotel customers in the COVID-19 pandemic era: Focused on technology innovation for social distancing and cleanliness	313
Preference for robot service or human service in hotels? Impacts of the COVID-19 pandemic	287
What factors determining customer continuingly using food delivery apps during 2019 novel coronavirus pandemic period?	239
The role of business model innovation in the hospitality industry during the COVID-19 crisis	238
Do mindfulness and perceived organizational support work? Fear of COVID-19 on restaurant frontline employees’ job insecurity and emotional exhaustion	209
COVID-19: The effects of job insecurity on the job engagement and turnover intent of deluxe hotel employees and the moderating role of generational characteristics	199
Job insecurity, subjective well-being and job performance: The moderating role of psychological capital	193
Sharing economy: A comprehensive literature review	193
COVID-19, aftermath, impacts, and hospitality firms: An international perspective	192
The role of green human resource management in driving hotel’s environmental performance: Interaction and mediation analysis	187
Impact of the COVID-19 pandemic: Evidence from the U.S. restaurant industry	172
The COVID-19 pandemic and organisational commitment of senior hotel managers	169
Do job insecurity, anxiety and depression caused by the COVID-19 pandemic influence hotel employees’ self-rated task performance? The moderating role of employee resilience	167
Responses to COVID-19: The role of performance in the relationship between small hospitality enterprises’ resilience and sustainable tourism development	160
Can corporate social responsibility protect firm value during the COVID-19 pandemic?	158
COVID-19 and hospitality 5.0: Redefining hospitality operations	154
Are you good enough? CSR, quality management and corporate financial performance in the hospitality industry	146
How the COVID-19 pandemic affected hotel Employee stress: Employee perceptions of occupational stressors and their consequences	144
Service quality and customer satisfaction: The moderating effects of hotel star rating	144
Turnover intention in the hospitality industry: A meta-analysis	140
Why do people purchase from online travel agencies (OTAs)? A consumption values perspective	139
A change of perceived innovativeness for contactless food delivery services using drones after the outbreak of COVID-19	136
Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China	130

Barriers toward purchasing from online travel agencies	127
The effect of online restaurant menus on consumers’ purchase intentions during the COVID-19 pandemic	122
The effect of CSR on corporate image, customer citizenship behaviors, and customers’ long-term relationship orientation	122
Hospitality workers’ COVID-19 risk perception and depression: A contingent model based on transactional theory of stress model	121
Corporate social responsibility (CSR) and customer loyalty in the hotel industry: A cross-country study	120
Creating a safe haven during the crisis: How organizations can achieve deep compliance with COVID-19 safety measures in the hospitality industry	118
Restaurants and COVID-19: What are consumers’ risk perceptions about restaurant food and its packaging during the pandemic?	115
Relationships between external knowledge, internal innovation, firms’ open innovation performance, service innovation and business performance in the Pakistani hotel industry	114
A systematic review of AI technology-based service encounters: Implications for hospitality and tourism operations	111
Quality of virtual reality and its impacts on behavioral intention	111
Two decades of customer experience research in hospitality and tourism: A bibliometric analysis and thematic content analysis	110
Employee work status, mental health, substance use, and career turnover intentions: An examination of restaurant employees during COVID-19	108
Will we have the same employees in hospitality after all? The impact of COVID-19 on employees’ work attitudes and turnover intentions	108
Innovativeness and customer value co-creation behaviors: Mediating role of customer engagement	106
The gloom of the COVID-19 shock in the hospitality industry: A study of consumer risk perception and adaptive belief in the dark cloud of a pandemic	103
Impacts of Covid-19 on peer-to-peer accommodation platforms: Host perceptions and responses	103
Comparative study of deep learning models for analyzing online restaurant reviews in the era of the COVID-19 pandemic	102
Shattered but smiling: Human resource management and the wellbeing of hotel employees during COVID-19	99
The effect of COVID-19 pandemic on domestic tourism: A DEMATEL method analysis on quarantine decisions	98
Linking AI quality performance and customer engagement: The moderating effect of AI preference	97
The link between environmental uncertainty, organizational agility, and organizational creativity in the hotel industry	97
The blockchain technology and the scope of its application in hospitality operations	95
Job insecurity, work engagement and their effects on hotel employees’ non-green and nonattendance behaviors	95
Job demands–job resources (JD-R) model, work engagement, and well-being of cruise ship employees	94
The impact of the Covid-19 pandemic on customer experience design: The hotel managers’ perspective	94
Understanding the impact of COVID-19 intervention policies on the hospitality labor market	93
Strategic responses of the hotel sector to COVID-19: Toward a refined pandemic crisis management framework	92
Leveraging “human-likeness” of robotic service at restaurants	92
Hotels’ environmental leadership and employees’ organizational citizenship behavior	91
Hitting the reset button for hospitality research in times of crisis: Covid19 and beyond	90
Investigating beliefs, attitudes, and intentions regarding green restaurant patronage: An application of the extended theory of planned behavior with moderating effects of gender and age	89
Over-ordering and food waste: The use of food delivery apps during a pandemic	86
Human staff vs. service robot vs. fellow customer: Does it matter who helps your customer following a service failure incident?	85
A review of restaurant research in the last two decades: A bibliometric analysis	84
Do green HR practices enhance green motivation and proactive environmental management maturity in hotel industry?	84
A conceptual framework of the service delivery system design for hospitality firms in the (post-)viral world: The role of service robots	84
Perceived hygiene attributes in the hotel industry: customer retention amid the COVID-19 crisis	83
Human baristas and robot baristas: How does brand experience affect brand satisfaction, brand attitude, brand attachment, and brand loyalty?	82
Hotel selection driven by online textual reviews: Applying a semantic partitioned sentiment dictionary and evidence theory	82
Accommodation decision-making during the COVID-19 pandemic: Complexity insights from Greece	80
COVID-19-induced layoff, survivors’ COVID-19-related stress and performance in hospitality industry: The moderating role of social support	79
Employing structural topic modelling to explore perceived service quality attributes in Airbnb accommodation	76
How to enhance the image of edible insect restaurants: Focusing on perceived risk theory	76
An integrated approach to the purchase decision making process of food-delivery apps: Focusing on the TAM and AIDA models	74
Managing relationships in the Tourism Supply Chain to overcome epidemic outbreaks: The case of COVID-19 and the hospitality industry in Spain	74
To survive or to thrive? China’s luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis	74
The Value of Service Robots from the Hotel Guest’s Perspective: A Mixed-Method Approach	73
Effect of CSR activities on meaningfulness, compassion, and employee engagement: A sense-making theoretical approach	73
Eco-friendly hotel stay and environmental attitude: A value-attitude-behaviour perspective	72
Socially responsible human resource management and hotel employee organizational citizenship behavior for the environment: A social cognitive perspective	71

Mindset matters in purchasing online food deliveries during the pandemic: The application of construal level and regulatory focus theories	71
Psychosocial work environment, work engagement, and employee commitment: A moderated, mediation model	70
Organizational trust in times of COVID-19: Hospitality employees’ affective responses to managers’ communication	69
Dealing with customer incivility: The effects of managerial support on employee psychological well-being and quality-of-life	69
Customer-robot interactions: Understanding customer experience with service robots	68
A fad or the future? Examining the effectiveness of virtual reality advertising in the hotel industry	67
The motivations of visiting upscale restaurants during the COVID-19 pandemic: The role of risk perception and trust in government	67
Enhancing hospitality business performance: The role of entrepreneurial orientation and networking ties in a dynamic environment	65
Tackling food waste in all-inclusive resort hotels	64
Enhancing the customer experience with virtual and augmented reality: The impact of content and device type	64
Does customer incivility undermine employees’ service performance?	63
Why hotel employees care about Corporate Social Responsibility (CSR): Using need satisfaction theory	63
Is digital technology the magic bullet for performing work at home? Lessons learned for post COVID-19 recovery in hospitality management	62
Digital transformation and hospitality management competencies: Toward an integrative framework	61
Online food delivery: A systematic synthesis of literature and a framework development	61
“How was your meal?” Examining customer experience using Google maps reviews	60
User generated content for exploring factors affecting intention to use travel and food delivery services	59
Customers’ risk perception and dine-out motivation during a pandemic: Insight for the restaurant industry	59
Online persuasion of review emotional intensity: A text mining analysis of restaurant reviews	59
The effect of servant leadership on hotel employees’ behavioral consequences: Work engagement versus job satisfaction	58
Using the theory of planned behavior to predict food safety behavioral intention: A systematic review and meta-analysis	58
How to enhance hotel guests’ acceptance and experience of smart hotel technology: An examination of visiting intentions	57
Online food delivery services and consumers' purchase intention: Integration of theory of planned behavior, theory of perceived risk, and the elaboration likelihood model	57
Independent restaurant operator perspectives in the wake of the COVID-19 pandemic	57
“Crisis management in the hospitality sector SMEs in Pakistan during COVID-19″	56
Using ethical leadership to reduce job stress and improve performance quality in the hospitality industry	56
The effects of high performance work systems in employees’ service-oriented OCB	56
When Female (Male) Robot Is Talking To Me: Effect of service robots’ gender and anthropomorphism on customer satisfaction	55
Examining the impact of artificial intelligence on hotel employees through job insecurity perspectives	55
Being ignored at work: Understanding how and when spiritual leadership curbs workplace ostracism in the hospitality industry	54
Understanding the human side of green hospitality management	54
The fear of being infected and fired: Examining the dual job stressors of hospitality employees during COVID-19	54
Understanding Generation Z through collective consciousness: Impacts for hospitality work and employment	53
Improvising resilience: The unfolding of resilient leadership in COVID-19 times	53
A bibliometric analysis of trust in the field of hospitality and tourism	52
Government and social trust vs. hotel response efficacy: A protection motivation perspective on hotel stay intention during the COVID-19 pandemic	52
A multilevel investigation of the link between ethical leadership behaviour and employees green behaviour in the hospitality industry	52
The effects of green human resource management and perceived organizational support for the environment on green and non-green hotel employee outcomes	51
What makes Airbnb likeable? Exploring the nexus between service attractiveness, country image, perceived authenticity and experience from a social exchange theory perspective within an emerging econom	51
Exploring the visitors' decision-making process for Airbnb and hotel accommodations using value-attitude-behavior and theory of planned behavior	51
Artificial intelligence in tourism and hospitality: Bibliometric analysis and research agenda	51
Is career adaptability a double-edged sword? The impact of work social support and career adaptability on turnover intentions during the COVID-19 pandemic	51
The current state of academic research into peer-to-peer accommodation platforms	50
Understanding service attributes of robot hotels: A sentiment analysis of customer online reviews	50
Sustainability implementation in restaurants: A comprehensive model of drivers, barriers, and competitiveness-mediated effects on firm performance	50
Understanding guests’ behavior to visit green hotels: The role of ethical ideology and religiosity	50
Exploring the connections among CSR performance, reporting, and external assurance: Evidence from the hospitality and tourism industry	50
Reinterpreting the theory of planned behavior and its application to green hotel consumption intention	50
Transformational Leadership, HRM practices and burnout during the COVID-19 pandemic: The role of personal stress, anxiety, and workplace loneliness	49
Rapid responding to the COVID-19 crisis: Assessing the resilience in the German restaurant and bar industry	49
Employees' perceived job performance, organizational identification, and pro-environmental behaviors in the hotel industry	48
CEO letters: Hospitality corporate narratives during the COVID-19 pandemic	48
Ability and willingness to work during COVID-19 pandemic:Perspectives of front-line hotel employees	47
Depletion of psychological, financial, and social resources in the hospitality sector during the pandemic	47
Using machine learning and big data for efficient forecasting of hotel booking cancellations	46
Development and validation of standard hotel corporate social responsibility (CSR) scale from the employee perspective	46
When and how the psychologically entitled employees hide more knowledge?	46
To dine or not to dine? Collective wellbeing in hospitality in the COVID-19 era	46
Investigating the effect of message framing on event attendees’ engagement with advertisement promoting food waste reduction practices	46
Virtual reality is so cool! How technology innovativeness shapes consumer responses to service preview modes	45
Modeling a green supply chain in the hotel industry: An evolutionary game theory approach	45
The repercussions and challenges of COVID-19 in the hotel industry: Potential strategies from a case study of Indonesia	45
Power dynamics in peer-to-peer accommodation: Insights from Airbnb hosts	45
Organizational support versus supervisor support: The impact on hospitality managers’ psychological contract and work engagement	45
COVID-19 impacts, coping strategies, and management reflection: A lodging industry case	44
Saving the hotel industry: Strategic response to the COVID-19 pandemic, hotel selection analysis, and customer retention	44
To Empower or Not to Empower? Multilevel Effects of Empowering Leadership on Knowledge Hiding	44
How and when servant leaders fuel creativity: The role of servant attitude and intrinsic motivation	44
Going beyond the curve: Strategic measures to recover hotel activity in times of COVID-19	44
Mentoring for gender equality: Supporting female leaders in the hospitality industry	43
Construction of a service quality scale for the online food delivery industry	43
Leadership styles, motivating language, and work engagement: An empirical investigation of the hotel industry	43
The green B&B promotion strategies for tourist loyalty: surveying the restart of Chinese national holiday travel after COVID-19	43
Unfolding deconstructive effects of negative shocks on psychological contract violation, organizational cynicism, and turnover intention	43
Exploring the meaning of work within the sharing economy: A case of food-delivery workers	43
The perils of hotel technology: The robot usage resistance model	43
Stigma & dirty work: In-group and out-group perceptions of essential service workers during COVID-19	43
The effects of crowdedness and safety measures on restaurant patronage choices and perceptions in the COVID-19 pandemic	42
The COVID-19 pandemic effects on the hospitality industry using social systems theory: A multi-country comparison	42
Terminator or accelerator? Lessons from the peer-to-peer accommodation hosts in China in responses to COVID-19	42

Millennials’ willingness to pay for green restaurants	42
Brand knowledge and non-financial brand performance in the green restaurants: Mediating effect of brand attitude	42
Nature-based solutions, mental health, well-being, price fairness, attitude, loyalty, and evangelism for green brands in the hotel context	42
Impact of customer-to-customer interactions on overall service experience: A social servicescape perspective	42
The socially distant servicescape: An investigation of consumer preference’s during the re-opening phase	42
Food waste management in ethnic food restaurants	42
Seeking a competitive advantage in wine tourism: Heritage and storytelling at the cellar-door	42
The negative effect of scarcity cues on consumer purchase decisions in the hospitality industry during the COVID-19 pandemic	42
Determinants of hotel guests’ pro-environmental behaviour: Past behaviour as moderator	42
Personal resources and personal demands for work engagement: Evidence from employees in the service industry	41
Effects of CSR on affective organizational commitment via organizational justice and organization-based self-esteem	41
Mr. Potato Head fights food waste: The effect of anthropomorphism in promoting ugly food	41
Eliciting customers’ waste reduction and water saving behaviors at a hotel	41
Gender diversity in hospitality and tourism top management teams: A systematic review of the last 10 years	40
The mediating role of psychological distress between ostracism, work engagement, and turnover intentions: An analysis in the Cypriot hospitality context	40
Effects of hotel website photographs and length of textual descriptions on viewers’ emotions and behavioral intentions	40
Building competitive advantage for hospitality companies: The roles of green innovation strategic orientation and green intellectual capital	40
Corporate social responsibility in international hotel chains and its effects on local employees: Scale development and empirical testing in China	40
Self-service technology kiosk design for restaurants: An QFD application	39
Effectuation and causation configurations for business model innovation: Addressing COVID-19 in the gastronomy industry	39
The coevolutionary process of restaurant CSR in the time of mega disruption	39
Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant	39
Learn from the past and prepare for the future: A critical assessment of crisis management research in hospitality	39
Unveiling the cloak of deviance: Linguistic cues for psychological processes in fake online reviews	38
Should I leave this industry? The role of stress and negative emotions in response to an industry negative work event	38
Stakeholders of the world, unite!: Hospitality in the time of COVID-19	38
Exploring the motivations to use online meal delivery platforms: Before and during quarantine	38
Hospitality and tourism service innovation: A bibliometric review and future research agenda	38
Effects of employees’ social exchange and the mediating role of customer orientation in the restaurant industry	38
Knowledge sharing in the hospitality context: The roles of leader humility, job crafting, and promotion focus	37
The 7 Ps marketing mix of home-sharing services: Mining travelers’ online reviews on Airbnb	37
Sustainability awareness, management practices and organisational culture in hotels: Evidence from developing countries	37
Hospitality diversity management and job satisfaction: The mediating role of organizational commitment across individual differences	37
Workplace bullying in the hospitality industry: A hindrance to the employee mindfulness state and a source of emotional exhaustion	36
Anxiety and gratitude toward the organization: Relationships with error management culture and service recovery performance	36
How to win the consumer’s heart? Exploring appraisal determinants of consumer pre-consumption emotions	36
What are the key success factors for strategy formulation and implementation? Perspectives of managers in the hotel industry	36
COVID-19 impact on the hospitality industry: Exploratory study of financial-slack-driven risk preparedness	36
Managing emotional labor for service quality: A cross-level analysis among hotel employees	36
Promoting employee green behavior in the Chinese and Vietnamese hospitality contexts: The roles of green human resource management practices and responsible leadership	36
New measuring stick on sharing accommodation: Guest-perceived benefits and risks	36
The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs	35
Resident perceptions of the impacts of P2P accommodation: Implications for neighbourhoods	35
Balanced scorecard in the hospitality and tourism industry: Past, present and future	35
Predicting hospitality employees’ safety performance behaviors in the COVID-19 pandemic	35
Strategies to reduce food waste in the foodservices sector: A systematic review	35
Price and RevPAR determinants of Airbnb listings: Convergent and divergent evidence	35
Effect of hotel employees’ workplace friendship on workplace deviance behaviour: Moderating role of organisational identification	35
The impact of the challenge and hindrance stress on hotel employees interpersonal citizenship behaviors: Psychological capital as a moderator	35
An examination of the gap between carbon offsetting attitudes and behaviors: Role of knowledge, credibility and trust	35
Cruise ship dining experiencescape: The perspective of female cruise travelers in the midst of the COVID-19 pandemic	35
Impact of COVID-19 on the hospitality industry: A supply chain resilience perspective	35
The impact of exploitative leadership on frontline hospitality employees’ service performance: A social exchange perspective	35
An investigation of the moderating effects of current job position level and hotel work experience between technology readiness and technology acceptance	34
The influence of perceived credibility on purchase intention via competence and authenticity	34
Consumers’ luxury restaurant reservation session abandonment behavior during the COVID-19 pandemic: The influence of luxury restaurant attachment, emotional ambivalence, and luxury consumption goals	34
To disclose or to falsify: The effects of cognitive trust and affective trust on customer cooperation in contact tracing	34
Comparing working conditions and job satisfaction in hospitality workers across Europe	34
Unravelling the effects of cultural differences in the online appraisal of hospitality and tourism services	34
Linking servicescape and customer engagement: An investigation in the hotel context	34
Factors influencing customers’ dine out intention during COVID-19 reopening period: The moderating role of country-of-origin effect	34
Customer mistreatment and employee well-being: A daily diary study of recovery mechanisms for frontline restaurant employees in a hotel	34
Factors affecting hotel managers’ intentions to adopt robotic technologies: A global study	34
Examining the effect of entrepreneurial leadership on employees’ innovative behavior in SME hotels: A mediated moderation model	33
Effect of CSR contribution timing during COVID-19 pandemic on consumers’ prepayment purchase intentions: Evidence from hospitality industry in China	33
The effect of hotel lobby design on booking intentions: An intergenerational examination	33
Hedonic consumption pathway vs. acquisition-transaction utility pathway: An empirical comparison of Airbnb and hotels	33
Process vs. outcome: Effects of food photo types in online restaurant reviews on consumers’ purchase intention	33
Board diversity and firm performance in the U.S. tourism sector: The effect of institutional ownership	33
Determinants of sustainable behavior of firms and the consequences for customer satisfaction in hospitality	33
Leadership research in the root of hospitality scholarship: 1960–2020	33
How does COVID-19 differ from previous crises? A comparative study of health-related crisis research in the tourism and hospitality context	33
Applications of disruptive digital technologies in hotel industry: A systematic review	32
When positive reviews backfire: The effect of review dispersion and expectation disconfirmation on Airbnb guests’ experiences	32
Virtual travel community members’ stickiness behaviour: How and when it develops	32
Exploring the underlying factors of customer value in restaurants: A machine learning approach	32
Identifying unreliable online hospitality reviews with biased user-given ratings: A deep learning forecasting approach	32
The role of customer behavior in forming perceived value at restaurants: A multidimensional approach	32
“His lack of a mask ruined everything.” Restaurant customer satisfaction during the COVID-19 outbreak: An analysis of Yelp review texts and star-ratings	32
Public strategies to rescue the hospitality industry following the impact of COVID-19: A case study of the European Union	32
Effects of green transformational leadership on green performance of employees via the mediating role of corporate social responsibility: Reflection from North Cyprus	32
Understanding homophily of service failure within the hotel guest cycle: Applying NLP-aspect-based sentiment analysis to the hospitality industry	31
When and how can organizational punishment stop unethical pro-organizational behaviors in hospitality?	31
Dual-focused transformational leadership and service innovation in hospitality organisations: A multilevel investigation	30
The effect of hotel livestreaming on viewers’ purchase intention: Exploring the role of parasocial interaction and emotional engagement	30
Hospitality employee’s mindfulness and its impact on creativity and customer satisfaction: The moderating role of organizational error tolerance	30
Paradoxical leadership and hospitality employees’ service performance: The role of leader identification and need for cognitive closure	30
Consumers’ sustainable food choices: Antecedents and motivational imbalance	30
A systematic literature review of the personal value orientation construct in hospitality and tourism literature	30
The effect of ad appeals and message framing on consumer responses to plant-based menu items	30
Gender, loyalty card membership, age, and critical incident recovery: Do they moderate experience-loyalty relationship?	30
The financial impact of online customer reviews in the restaurant industry: A moderating effect of brand equity	30
Let’s face it: Are customers ready for facial recognition technology at quick-service restaurants?	30
Does gender bias exist? The impact of gender congruity on consumer’s Airbnb booking intention and the mediating role of trust	30
The effects of psychological capital, social capital, and human capital on hotel employees’ occupational stress and turnover intention	29