International Journal of Hospitality Management

Papers
(The median citation count of International Journal of Hospitality Management is 7. 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 2021-07-01 to 2025-07-01.)
ArticleCitations
You are what you speak: Influence of future time reference (FTR) in healthy menu promotion193
The influence of baby boomers’ perceptions of well-being on their plan to age-in-place post-retirement158
The effect of hotel brand affiliation on commercial mortgage loan underwriting in the lodging sector149
Does perceived yuanfen impact Chinese customers’ hotel ratings?136
Residents’ sense of safety in senior living communities: A conceptual paper134
The effect of hospitableness on positive emotions, experience, and well-being of hospital patients129
Impact of the COVID-19 pandemic on management-level hotel employees’ work behaviors: Moderating effects of working-from-home125
Impact of customer incivility on restaurant employee stress spread and turnover: COVID-19 vaccination mandate117
The impact of quantitative and qualitative job insecurity on employees’ mental health and critical work-related performance: Exploring the role of employability and gender differences112
Twenty-two years of International Journal of Hospitality Management: A bibliometric analysis 2000–2021112
Decoding the information quantity-quality paradox: How eWOM volume influences consumption value uncertainties101
Look before you leap: Comparison and profiles of hotel price determinants in four European markets100
Managers’ perspectives on restaurant food waste separation intention: The roles of institutional pressures and internal forces100
Antecedents and consequences of service staff’s advice-giving frequency on diners’ overordering behavior99
Intelligence and humanness as key drivers of service value in Generative AI chatbots95
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]94
The effects of psychological capital, social capital, and human capital on hotel employees’ occupational stress and turnover intention93
What can hotels learn from the last recovery? Examining hotel occupancy rate and the guest experience90
Consumers’ willingness to use the Metaverse for information search: An investigation of the underlying mechanism and critical determinants89
The importance of information quality according to the type of employee in the airline industry: Robot versus human88
Drivers of hotel guests’ choice of smart products: Applying a complexity theory involving TAM, technology readiness, TPB, and emotion factors83
Improving travel experience for hotel guests: Policy recommendations for pet-friendly hotels79
Crisis-driven innovation in hospitality: How do international hotel chains innovate to recover from a global crisis?79
The role of perceived risk and information security on customers' acceptance of service robots in the hotel industry78
Decoding the shared pathways of consumer technology experience in hospitality and tourism: A meta-analysis77
How can foodstagramming improve dining outcomes? A normative focus perspective76
Developing creative service ideas through hotel customer engagement for open innovation: Focused on empowerment and motivation processes76
Ethical leadership in tourism and hospitality management: A systematic literature review and research agenda75
Customer satisfaction and loyalty with online consumer reviews: Factors affecting revisit intentions75
Editorial Board73
Ghost kitchens on the rise: Effects of knowledge and perceived benefit-risk on customers’ behavioral intentions73
Editorial Board72
A healing touch: Understanding the ‘culture of hospitality’ in chiropractic clinics71
How does COVID-19 differ from previous crises? A comparative study of health-related crisis research in the tourism and hospitality context71
Negative signals on Peer-to-Peer platforms: The impact of cancellations on host performance across different property types66
Examining employees' affective and behavioral responses to internal crisis communication in times of COVID-1965
Think crisis-think female?Female top management team member replacement in the hospitality and tourism firms64
Editorial Board64
AI-generated recommendations: Roles of language style, perceived AI human-likeness, and recommendation agent64
Taste, trend, and turmoil: Tracking the life cycle of internet-famous restaurants through customer satisfaction64
Returns to scale, technical and efficiency changes in the Spanish hotel industry using technological heterogeneity models63
Exploring MCI and TPB in the context of self-driving robot food delivery services: A cross-national study62
An empirical investigation of wine sales as a driver of financial performance in restaurants: Insights from real-world sales data61
Immigrant hospitality workers: Familism, acculturation experiences, and perception of workplace61
Owned media or earned media? The influence of social media types on impulse buying intention in internet celebrity restaurants61
Reprint of: A healing touch: Understanding the ‘culture of hospitality’ in chiropractic clinics61
A qualitative assessment of hotel employee engagement in anti-human-trafficking initiatives61
Understanding the value of host-guest intimacy behind online reviews of Airbnb59
Leader aggressive humor and hospitality employees’ time theft: The roles of ego depletion and self-compassion58
When employees feel betrayed: The mediating role of psychological contract violation on nepotism and workplace commitment in the hotel industry57
Deep learning mechanism and big data in hospitality and tourism: Developing personalized restaurant recommendation model to customer decision-making57
Process vs. outcome: Effects of food photo types in online restaurant reviews on consumers’ purchase intention57
Food delivery application quality in customer brand loyalty formation: Identifying its antecedent and outcomes56
The impact of sustainability certifications on performance and competitive action in hotels55
Service Experience and Customers’ eWOM Behavior on Social Media Platforms: The Role of Platform Symmetry54
Does consumers’ reveal engagement behaviours in artificial intelligence (AI)-based technologies? The dynamics of perceived value and self-congruence52
A research agenda for occupational safety, health, & well-being in hospitality & tourism management52
Are you ready for robot services? Exploring robot-service adoption behaviors of hotel-goers52
The progressive impact of career calling on voice behaviors through learning goal orientation: A moderated mediation model with affect spin52
Team leader humility and team proactive customer service behavior: A regulatory focus perspective52
Formal versus casual: How do customers respond to service robots’ uniforms? The roles of service type and language style51
Let Me Engage You: Peer engagement behaviour on peer-to-peer platforms51
Are co-created green initiatives more appealing than firm-created green initiatives? Investigating the effects of co-created green appeals on restaurant promotion50
Customer word-of-mouth for generative AI: Innovation and adoption in hospitality and tourism50
Driving human-robot value co-creation in hospitality: The role of artificial empathy50
Online brand detraction in an online opinion platform49
Individual-, task-, and technology-fit perspective of autonomous delivery robots confirmation and adoption in smart cities49
Resource sharing with local partners: How do hotels benefit?49
The impact of management structure on guest satisfaction in chain-affiliated hotels and the moderating influence of chain scale48
Should I admit my wrongdoings? Examining stealing thunder in the context of performance evaluations48
Entrepreneurial orientation, board tenure and the financial performance of hospitality firms47
What makes employees provide quality service? The role of employee customer-oriented perspective taking47
Proposing a Bayesian hierarchical growth curve model (BHGCM) for tourism and hospitality research45
Corrigendum to “What makes customers “Click”? An analysis of hotel list content using deep learning” [Int. J. Hosp. Manag. 114 (2023) 103581]45
Determinants of consumer intention to use smart food lockers during COVID-19: A multi-method approach44
Building middle-range theories using case studies in hospitality management44
Workplace fun and employees’ service innovative behavior: The role of task crafting and manager support for fun44
The unexpected sales boost of the rating gap and review gap for hotels: An expectation confirmation perspective44
Communication of food waste messages: The effects of communication modality, presentation order, and mindfulness on food waste reduction intention43
What influences restaurant dining out and diners’ self-protective intention during the COVID-19 pandemic: Applying the Protection Motivation Theory43
Unleashing employee potential: The effects of customer-empowering behaviors on job crafting in hospitality industries42
Which reviewers are honest and caring? The effect of constructive and prosocial information on the perceived credibility of online reviews42
Digital or physical satisfaction? The effects of consumers’ digital intentions and physical experiences on revisiting the restaurants.41
When employees feel envy: The role of psychological capital41
Discovery of smart hotels’ competitiveness based on online reviews41
Lean management in hotels: Where we are and where we might go40
Micro-celebrity restaurant manifesto: The roles of innovation competency, foodstagramming, identity-signaling, and food personality traits40
Why do hotel frontline employees use service robots in the workplace? A technology affordance theory perspective40
Influence of servicescape stimuli on word-of-mouth intentions: An integrated model to indigenous restaurants40
Transformational leadership and innovative work behavior: The role of identification, voice and innovation climate40
The self-regulatory role of trait mindfulness in workplace bullying, hostility and counterproductive work behaviours among hotel employees40
Measuring perceived risk in sharing economy: A classical test theory and item response theory approach40
The effect of job abundance on tourism employee turnover39
Should I stay or should I go?: The impact of socially responsible human resources management practices on hospitality employees39
Understanding service attributes of robot hotels: A sentiment analysis of customer online reviews39
Investigating the effects of digital platform participation on B&B performance: An organizational learning perspective39
Fear of COVID-19 and employee mental health in quarantine hotels: The role of self-compassion and psychological resilience at work39
Editorial Board38
Should we be responsible to their society? Corporate social responsibility of Chinese-owned restaurants in Malaysia38
Soft brand or independent? Evidence from the first decade of the soft branding, strategy in the U.S. market38
Inflated positivity: The influence of the two-way review system on consumer ratings in the sharing economy38
Innovative business strategies, corporate performance, and firm value in the travel and leisure industry37
Creating a hospitable hospital: How colors, music, and scent in the servicescape reduce rumination and enhance the patient waiting experience37
Workplace bullying in the hospitality industry: A hindrance to the employee mindfulness state and a source of emotional exhaustion37
Hospitality to healthcare: Patient Experience Academy, a successful alliance between the ChristianaCare Health System and the University of Delaware37
The role of green shared vision in building organizational citizenship behavior for sustainability: A serial multiple mediation model37
Importance-performance analysis of socially sustainable practices in U.S. restaurants: A consumer perspective in the quasi-post-pandemic context37
Setting the Course: CEO Beliefs as the North Star in the Hotel-OTA Relationship37
Competition and restaurant online review manipulations: A dynamic panel data analysis36
Give it 110 percent: The sequential nexus between green supervisor support, green descriptive norm, green self-efficacy, and green behavior36
Intangible cues in hospitality: Emotional and behavioral effects of ambient scents in high-end restaurants36
The effects of empowering leadership on employee adaptiveness in luxury hotel services: Evidence from a mixed-methods research36
The laws of attraction: Role of green human resources, culture and environmental performance in the hospitality sector36
Evaluating the influence of Airbnb listings’ descriptions on demand36
How observed customer mistreatment of supervisors affects employees’ service sabotage: A cross-cultural examination from the deontic justice theory36
Business strategies and financial reporting complexity in hospitality firms35
Consumers’ willingness to pay for information transparency at casual and fine dining restaurants35
Energy conservation in large-sized hotels: Insights from a developing country35
Toward understanding healthcare hospitality and the antecedents and outcomes of patient-guest hospital-hotel choice decisions: A scoping review35
How chefs develop the practice to manage food waste in professional kitchens35
Investigating the use experience of restaurant service robots: the cognitive–affective–behavioral framework35
The effect of menu design on consumer behavior: A meta-analysis35
An fsQCA analysis of service quality for hotel customer satisfaction34
Qualitative job insecurity, emotional exhaustion and their effects on hotel employees’ job embeddedness: The moderating role of perceived organizational support34
Preference for assistance from service robots or human staff?The impact of social exclusion experience34
Servant leadership, ideology-based culture and job outcomes: A multi-level investigation among hospitality workers34
Examining the direct and interaction effects of picture color cues and textual cues related to color on accommodation-sharing platform rental purchase34
Editorial Board34
Risk reduction effect of hospitality philanthropic giving: Theoretical framework and empirical evidence33
Developing an integrated resort’s (IR) environmental, social, and corporate governance (ESG) measurement scale33
Editorial Board33
Links between cue combinations of physical environments and consumer satisfaction in themed restaurants from a systematic approach–avoidance perspective33
The impact of Airbnb’s competitive pricing on traveler spending at destinations33
Editorial Board33
Editorial Board33
Is tipping just a game? Applying game theory to restaurant tipping behavior33
Human-robot collaboration and planned resilience for the financial and environmental success of green hotels32
How mentors inspire affective commitment in newcomers: The roles of servant leadership, psychological capital, and feedback-seeking behavior32
Coopetition strategies for competitive intelligence practices-evidence from full-service hotels32
An augmented–depleted framework of AI awareness: Concept expansion and scale development32
The impact of self-disclosure between a golf caddie and a golfer on their relationship improvement: Focusing on the social penetration theory32
Redoing gender: How women in the hospitality industry challenge Chinese hegemonic gender discourse31
Large sample evidence on tipping rates in the restaurant industry: A comprehensive study31
Enabling the foodservice industry to transition consumers toward plant-based meat alternatives: A behavioral reasoning perspective31
The impacts of cultural intelligence and emotional labor on the job satisfaction of luxury hotel employees31
The impact of virtual presence on willingness to book: The moderating role of self-construal and gender31
Test of a moderated mediation model of green human resource management, workplace spirituality, environmental commitment, and green behavior31
Investigating the moderating role of utilitarian function and environmental identity in consuming insect-based food in restaurants30
Investigating consumers’ perceived benefits and risks of meal-kit delivery service30
Assertive or non-assertive? How self-concept clarity influences customers’ responses to advertising messages30
The more diverse, the better? Exploring the moderating role of hospitality top management team diversity on CSR-FP link30
Investigating the influence of thriving at work on hotel employees’ service performance with the moderating effect of leader-member exchange30
The eyes have it: How do gender cues in wine labels influence U.S. women wine consumers?29
The dark side of artificial intelligence in service: The “watching-eye” effect and privacy concerns29
The fear of being infected and fired: Examining the dual job stressors of hospitality employees during COVID-1929
Riding on uncertainty: Leveraging human agents and service robots during service delivery29
Enhancing service recovery satisfaction with chatbots: The role of humor and informal language28
Developing a taxonomy of motivations for foodstagramming through photo elicitation28
To share or not to share? A double-edge effect of narcissism on knowledge sharing in hospitality28
Applications of disruptive digital technologies in hotel industry: A systematic review28
Online food delivery: A systematic synthesis of literature and a framework development28
Reputation or brand: The causes of asymmetric responses to hotel price promotions27
Job embeddedness in hospitality and tourism scholarship: Past, present, and future research agenda27
Editorial Board27
Food choice motives and dining-out leftover prevention behavior: Integrated perspectives of planned behavior and norm activation27
Proactivity or passivity? An investigation of the effect of service robots’ proactive behaviour on customer co-creation intention27
Comprehensive examination of online reviews divergence over time and platform types27
Navigating mixed and simultaneous embeddedness: A case study of refugee entrepreneurship in the restaurant industry27
Capital structure of hospitality and tourism-related firms: Unveiling the impact of COVID-19 pandemic on European firms with different size and ownership structure27
Artificial intelligence in tourism and hospitality: Bibliometric analysis and research agenda27
Event attendees’ crafting behaviors for AI-powered autonomous driving at events: A monitor and acceptance theory perspective27
Seeing isn't always believing: Exploring the influence of misleading photos on consumer responses in hotel industry27
‘Commensal scenes’: Problematizing presence in restaurants in the digital age27
Attributes of pet-friendly hotels: What matters to consumers?26
Emotional intelligence in tourism and hospitality: A bibliometric analysis26
Price fairness perception on online food service platforms: A data-driven approach using fsQCA and machine learning26
Reprint of: Instilling the core tenets of hospitality in healthcare services: The role of service assurance and social presence26
Food delivery now or later: The match-up effect of purchase timeframe and review recency26
The role of chefs’ creativity in food waste management in professional kitchens26
How and when do marketing analytics pay off in the travel and tourism industry? The role of marketing agility and fit perspective26
Pet influencers on social media: The joint effect of message appeal and narrator26
The effects of the professionalization of hosting on service quality: Towards quality standards and certifications within the short-term rental market26
How self-gratification and social values shape revisit intention and customer loyalty of Airbnb customers25
Smiley guests post long reviews!25
Measuring the effect of infectious disease-induced uncertainty on hotel room demand: A longitudinal analysis of U.S. hotel industry25
How to stay competitive: An innovative concept to assess the business competitiveness using online restaurant reviews25
Redefining in-room amenities for hotel staycationers in the new era of tourism: A deep dive into guest well-being and intentions25
Narrowing the intention-behavior gap: The impact of hotel green certification25
A behavioral study of food delivery service by drones: Insights from urban and rural consumers25
Fear and poor mental health among workers during the global cruise tourism crisis: Impact of low employability and family support25
Resilience agility in tourism and hospitality: Empirical research using 3D modelling24
Digital transformation and hospitality management competencies: Toward an integrative framework24
Consumers acceptance of service robots in hotels: A meta-analytic review24
Hotel reviews during the pandemic: Encouraging repeat customers to “speak up” through management response24
Simplifying the complex: 10-K readability and asset structure24
When proactive employees meet the autonomy of work—A moderated mediation model based on agency theory and job characteristics theory24
Working with service robots? A systematic literature review of hospitality employees’ perspectives24
Rethinking common ingroup identity model in minority restaurant messages: The moderating role of moral identity24
Towards sustainable servicescape – tourists’ perspectives of accommodation service attributes24
Impact of the rating system on sentiment and tone of voice: A Booking.com and TripAdvisor comparison study24
Furry friends welcome! Investigating dog-owners’ perceived value of dining out with their pets24
The nexus between green HRM, employee well-being, and citizenship behavior: Exploring the mediating role of employee sustainability and motivation24
The dual lens of authenticity and likability: The effect of cultural familiarity on consumer responses to ethnic foods23
Less delicious but more natural: The effect of the natural label in promoting ugly food consumption23
Why should we try upcycled food? An exploratory study in East Asian and Western contexts23
How sensory perceptions and sensory brand experience influence customer behavioral intentions in the context of cartoon-themed restaurants23
Unraveling the dynamic and contingency mechanism between service experience and customer engagement with luxury hotel brands23
The evolution of artificial empathy in the hospitality metaverse era23
The blessing or curse of workplace friendship: Mediating role of organizational identification and moderating role of political skills23
Coworker support in a sexual harassment climate: A conservation of resources perspective23
Why do consumers choose online food delivery services? A meta-analytic review23
Customer verbal aggression and employee service sabotage: The mediating role of perceived discrimination23
Differential leadership and hospitality employees’ in-role performance: The role of constructive deviance and competitive climate23
Does crowdedness affect consumers’ food consumption and nutrients intake in restaurant environments? A cross-city analyses from China23
The saturation effect in hotel managerial response23
Recognise me or pay me? How rewards for online restaurant reviews impact continuity: A cross-country investigation22
Heterogeneous price adjustments among Airbnb hosts amid COVID-19: Evidence from Barcelona22
Going beyond the curve: Strategic measures to recover hotel activity in times of COVID-1922
Relationship between technology readiness, AI adoption and value creation in hospitality industry: Moderating role of technological turbulence22
Understanding the experience and meaning of app-based food delivery from a mobility perspective22
Barista Diary: An autoethnography studying the operational experience of third-wave coffee shop baristas22
Words meet photos: How visual content impact rating22
Innovativeness and corporate social responsibility in hospitality and tourism family firms: The role of family firm psychological capital22
The effects of recovery experiences on hotel employees’ subjective well-being, organizational citizenship behavior, and task performance22
The relationships between supervisor-subordinate guanxi, perceived supervisor autonomy support, autonomous motivation, and employee job satisfaction: Evidence from international hotel chains in China21
Online food delivery services and consumers' purchase intention: Integration of theory of planned behavior, theory of perceived risk, and the elaboration likelihood model21
Attributes of satisfaction and dissatisfaction with online travel experiences in peer-to-peer platforms21
The free riding in hospitality corporate giving: Theoretical explanation and implications21
Digital natives on the rise: A systematic literature review on generation Z's engagement with RAISA technologies in hospitality services21
Novel deep learning approach for forecasting daily hotel demand with agglomeration effect21
Normal-sized for female chef, oversized for male chef? The effects of gender and body size stereotypes on food purchase intentions21
A bibliometric analysis of intellectual capital research in the hospitality and tourism business setting21
The development of a calling by hospitality employees during an extreme event21
Politics and dinner tables do mix! exploring the role of consumers’ political orientation in plant-based food promotion at restaurants21
Bridging the gap: An interview study on frontline employee responses to restaurant technology20
Understanding the motivation behind new mothers' choice of postpartum wellness hotels: Scale development and validation20
Which hotel services really matter to Muslim travelers? Developing and validating a multidimensional-continuum scale20
From angels to demons: Uncovering the relationships between tipping, social dignity, OCB and incivility intentions20
High-performance work systems in job demands-resources theory: Implications for employee burnout and quality of life20
Nexus of customer adaptation to mannequins with visit intention to full-service restaurants: Role of spatial layout20
Information and communication technology availability demand and leadership behavior: A daily diary experience sampling method analysis19
Artificial intelligence in hospitality: A transactional stress perspective on the mental health of hospitality workers19
From click to fork: An empirical analysis of system and food quality influences in online meal kit consumption19
Satisfaction with life and perception of healthcare services19
The demand for safety measures in the hospitality industry: Changes over three phases of a pandemic19
Does bullying reduce occupational commitment in hospitality employees? Mixed empirical evidence from resource conservation theory and embodied cognition perspectives19
An exploration of the substitutions of British pub consumers during the COVID-19 crisis19
Which ESG dimensions matter in the hotel industry? Evidence from the cost of debt19
The inverted-U influence of leader benevolence on extra-role customer service behavior19
Serve perfectly, being happier: A perfectionistic perspective on customer-driven hotel employee citizenship behavior and well-being19
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