International Journal of Contemporary Hospitality Management

Article	Citations
Craft beer in the situational context of restaurants: effects of product involvement and antecedents	450
Live streaming in hospitality and tourism: a hybrid systematic review and way forward	278
Examining the impact of realistic job previews on leaders’ behavioral integrity and newcomers’ psychological contract breach: a multiwave field experiment	263
Pricing research in hospitality and tourism and marketing literature: a systematic review and research agenda	187
Why do hotels go green? Understanding TripAdvisor GreenLeaders participation	164
The effect of servicescape on place attachment and experience evaluation: the importance of exoticism and authenticity in an ethnic restaurant	162
Role of affective forecasting in customers’ hotel service experiences	147
Customer acceptance of humanoid service robots in hotels: moderating effects of service voluntariness and culture	136
An assessment of crisis management techniques in hotels in London and Stockholm as response to COVID-19’s economic impact	121
Recognizing emotions in restaurant online reviews: a hybrid model integrating deep learning and a sentiment lexicon	117
Outcomes of servant leadership among flight attendants: test of parallel and serial multiple mediating effects	116
Back to the table: how omnichannel social media marketing returns customers to restaurant locations	114
Life events, philosophy, spirituality and gastronomy experience	111
Are people the greatest asset: talent management in SME hotels in Nigeria during the COVID-19 crisis	110
The role of experiential familiarity in shaping hotel-chain competitiveness	104
Fostering customer-oriented constructive deviance: the influence of moral emotions and moral disengagement	103
Coffee and gastronomy: a potential ‘marriage’? The case of Vietnam	98
Fly me to the moon: from corporate branding orientation to retailer preference and business performance	95
Toward a framework for perceived yuanfen in the accommodation service encounter: a grounded theory study	94
Do efforts to address safety pay off? Evidence from the sharing economy in the post–pandemic world	94
Mediating customer engagement in the relationship between fast-food restaurants' innovativeness and brand evangelism during COVID-19: evidence from emergent markets	93
The theory-practice research gains from big data: evidence from hospitality loyalty programs	90
Tokenism in the workplace: does brand activism benefit LGBTQ+ employees in the hospitality industry?	89
Coming to terms with a socially unsustainable fine dining business model	86
Symmetrical and asymmetrical analysis of the complex relationship between perceived environmental uncertainty and creative performance: exploring a competency formula	84

Vicarious abusive supervision among restaurant frontline employees: the role of employee industry tenure	80
Operation policy of multi-capacity logistic robots in hotel industry	79
Understanding the process of a new product category from birth to maturity in the restaurant market: a knowledge evolution perspective	79
Employing the houseless as corporate social responsibility	78
The impact of tourism on the women employment in South American and Caribbean countries	76
Local government’s role in promoting city hospitality: a meta-ethnography with a public management perspective	76
Social network analysis in hospitality and tourism: Guest editorial	75
To whom do restaurants’ preventive measures matter more during a pandemic? The moderating effects of need-for-cognition and relationship strength	74
Employees’ helping behavior toward the victims of human trafficking in the lodging industry	73
Impact of virtual reality experiences on destination image and visit intentions: the moderating effects of immersion, destination familiarity and sickness	72
A co-created value scale for the hospitality service: applying a text mining approach	71
Frontline employee-driven change in hospitality firms: an analysis of receptionists’ personality on implemented suggestions	71
Employee perceptions of wellness programs in the hospitality industry	71
Do financial anxiety and generalized anxiety mediate the effect of perceived organizational support on service employees’ career commitment?	68
How negative workplace gossip undermines employees’ career growth: from a reputational perspective	67
The gateway bug to edible insect consumption: interactions between message framing, celebrity endorsement and online social support	66
Show a smiley face: the persuasive role of emoji on customers’ recycling experiences	66
Professional event associations in crisis: exploring the relationship between recovery strategy fit and organizational commitments from the perspective of members	66
Growing the pie: an examination of coopetition benefits in the US lodging industry	66
How does AI awareness affect employees’ voice behavior in the service industry? A transactional theory of stress perspective	65
A review of studies on tourism and climate change from 2007 to 2021	64
Women empowerment in restaurants: effects of femvertising, purplewashing and feminist identity on consumers’ willingness to pay a premium	63
Green management practices and trust for green behavioral intentions and mediation of ethical leadership. An attribution theory perspective in tourism	62
Drivers of social sustainability practices: quality management, human capital and innovation	62
Sustainable hospitality and tourism in the Anthropocene era: the need for a more radical shift of the current circular economy models	62
Age-inclusive hospitality and tourism: navigating the metaverse travel with avatar	61
Artist residencies as specialist accommodation: cultural entrepreneurship during the COVID-19 pandemic	60
Employer event communication and hospitality workers’ resilience during the COVID-19 crisis: the role of core beliefs examination and family support	59
Outcomes of environmental awareness	59
Managers’ attitudes toward employees with depression and organizational citizenship behaviors in the hospitality industry: assessing the mediating role of personality	58
Gig workers’ self-protective behaviour against legal risks: an application of protection motivation theory	58
Green food packages’ effects on consumers’ pre- to post-consumption evaluations of restaurant curbside pickup service	56
The competitive productivity (CP) of tourism destinations: an integrative conceptual framework and a reflection on big data and analytics	56
Critical success factors of green hotel investment in Taiwan	56
How the creative mindset affects entrepreneurial success in the tourism sector: the mediating role of innovation capability	56
Cruising in the COVID-19 pandemic era: Does perceived crowding really matter?	56
A comparison of the importance of wine supplier quality attributes for on-premise and off-premise wine retail establishments	55
Market dynamism and sustainability in heritage tourism destinations: The enhancing role of bridging capital	54
Guest editorial: The sharing economy in a post-pandemic world	54
How do wineries price their wine experiences?	54
Guest editorial: Creating, managing and marketing gastronomy experiences in hospitality and tourism	54
Luxury hotel technology trends: a multigenerational analysis	53
I can be myself: robots reduce social discomfort in hospitality service encounters	53
Positive power: events as temporary sites of power which “empower” marginalised groups	53
Effects of customers’ perceived risks of sharing economy on self-protective behavior toward COVID-19	52
A conjoint analysis of attributes influencing attendance of academic conferences	52
The past of tourist behaviour in hospitality and tourism in difficult times: a systematic review of literature (1978–2020)	51
Triple grief cycle of cancelled events: the emotional crisis aftermath	51
The double-edged effects of visualizing wine style: sweetness scale on wine label	51
Detecting fake hospitality reviews through the interplay of emotional cues, cognitive cues and review valence	50

A qualitative study of antecedents of enduring involvement and its role in dining experiences of tourists	50
Mind the gap: a critical reflection on hotel employee turnover	50
A holistic assessment of eWOM management effectiveness with agent-based modeling	50
Corporate social responsibility (CSR), ethical climate and pride in membership moderated by casino dealers’ customer orientation	49
Influence of social identity on service sabotage in hospitality organizations: cross-level roles of job embeddedness, organizational identification and supervisor support	49
Vulnerability to COVID-19 unemployment in the Portuguese tourism and hospitality industry	48
The mobilization of employees’ psychological resources: how servant leadership motivates pro-customer deviance	48
Conducting mixed methods research	47
Risk or benefit? Economic and sociocultural impact of P2P accommodation on community resilience, consumer perception and behavioral intention	47
Experience design of lifestyle communities: the future of hospitality and tourism	47
Drivers and interrelationships of three types of pro-environmental behaviors in the workplace	47
Applying image recognition techniques to visual information mining in hospitality and tourism	46
What have hosts overlooked for improving stay experience in accommodation-sharing? Empirical evidence from Airbnb customer reviews	46
Humility breeds creativity: the moderated mediation model of leader humility and subordinates’ creative service performance in hospitality	46
Customer experience in the hotel industry: a systematic literature review and research agenda	46
Relational resources for promoting restaurant employees’ thriving at work	45
How does discrimination occur in hospitality and tourism services, and what shall we do? A critical literature review	45
Emotion regulation research in hospitality and tourism	44
The double-edged sword effect of artificial intelligence awareness among hotel employees	44
What factors motivate customers to embrace a metaverse hotel?	44
The role of knowledge sharing in hotel newcomer socialization: a formal intervention program	43
Employee perceptions of hotel CSR activities during the COVID-19 pandemic	43
A bibliometric review on knowledge management in tourism and hospitality: past, present and future trends	43
How does customer cooperation affect employees’ prosocial service behavior in upscale Chinese hotels? An affective social exchange perspective	43
Restaurant management and food waste reduction: factors affecting attitudes and intentions in restaurants of Spain	43
Artificial intelligence (AI) for tourism: an European-based study on successful AI tourism start-ups	42
Becoming cynical and depersonalized: how incivility, co-worker support and service rules affect employee job performance	42
Impact of socioeconomic prosperity and race on crowdfunding success	41
Shaping hotel firms’ sustainable performance: do green entrepreneurial orientation, green open innovation and big data and predictive analytics matter?	41
Leadership inclusion theory: a grounded theory study on hotel executives	40
Traveling with pets: designing hospitality services for pet owners/parents and hotel guests	40
“Building back better”: the impact of the COVID-19 pandemic on the resilience of the hospitality and tourism industries	40
Understanding quondam commitments to retain employees: insights from the case of flight attendants and pilots	39
Is eco-label hotel engagement the pathway to sustainability practices via entrepreneurial resilience and orientation in Oman? Findings from PLS-SEM and fsQCA	39
Customer experience and brand loyalty in the full-service hotel sector: the role of brand affect	38
The trickle-down effect of leader psychological capital on follower creative performance: the mediating roles of job crafting and knowledge sharing	38
Affective components of gastronomy tourism: measurement scale development and validation	38
Stand by me: analyzing the tourist–intelligent voice assistant relationship quality	38
Creativity in the hospitality and tourism industry: a meta-analysis	37
Artificial intelligence: an overview of research trends and future directions	37
Does perceived overqualification lead employees to further knowledge hiding? The role of relative deprivation and ego depletion	37
A comparison between chatbot and human service: customer perception and reuse intention	37
Resilient leadership in hospitality and tourism enterprises: conceptualization and scale development	37
Combating quiet quitting: implications for future research and practices for talent management	37
Plant-based food is unhealthy—that’s not true! How can corrective messages help promote plant-based menus in quick-service restaurants?	36
Can AI robots foster social inclusion? Exploring the role of immersive augmentation in hospitality	36
How service robots’ human-like appearance impacts consumer trust: a study across diverse cultures and service settings	36
Creating customer value in the sharing economy: an investigation of Airbnb users and their tripographic characteristics	35
Social cognition of humanoid robots on customer tolerance of service failure	35
Metaverse as a driver for customer experience and value co-creation: implications for hospitality and tourism management and marketing	35
Gathering pre-purchase information for a cruise vacation with virtual reality: the effects of media technology and gender	35
Self-service technologies (SSTs) in airline services: multimediating effects of flow experience and SST evaluation	35
MetaWOM – toward a sensory word-of-mouth (WOM) in the metaverse	35
Adopting the metaverse in the luxury hotel business: a cost–benefit perspective	34
Metaverse in hospitality and tourism in the International Journal of Contemporary Hospitality Management: Guest Editorial	34
Fostering green service innovation perceptions through green entrepreneurial orientation: the roles of employee green creativity and customer involvement	34
Customer value co-creation in the hospitality and tourism industry: a systematic literature review	34
An exploration of employees’ experiences of online food delivery: evidence from employee reviews	33
From shared leadership to proactive customer service performance: a multilevel investigation	33
Online food delivery research: a systematic literature review	33
Unveiling the role of congruity in service robot design and deployment	33
Family incivility, emotional exhaustion, and hotel employees’ outcomes: a moderated mediation model	33
Exploring the nexus between usage motivation and behavioral intention in metaverse hospitality and tourism: moderation and mediation insights	32
The effects of on-the-job embeddedness and its sub-dimensions on small-sized hotel employees’ organizational commitment, work engagement and turnover intentions	32
Resistance to blockchain adoption in the foodservice industry: moderating roles of public pressures and climate change awareness	32
How organizational dehumanization impacts hospitality employees service recovery performance and sabotage behaviors: the role of psychological well-being and tenure	31
Green human resource management, perceived green organizational support and their effects on hotel employees’ behavioral outcomes	31
Employee and customer perspectives in discovering the antecedent and output relationships for hotel branding development	31
Spatial structure and influencing factors of an emerging wine tourism network: a case study of the Ningxia wine region	31
PLS-SEM’s most wanted guidance	31
How does restaurant experienscape affect solo diners' emotions and dining satisfaction in Korea?	31
Intellectual structure of leadership studies in hospitality and tourism	30
A social network analysis of interlocking directorates in the accommodation sector	30
A global perspective on the impact of COVID-19 on peer-to-peer accommodation: human mobility, case number and lockdown policies	30
Cultural perceptions of ethical leadership and its effect on intention to leave in the independent hotel industry	30
Realizing potential through absorptive capacity to create competitive advantage in hospitality organizations	30
Experimental design studies in hospitality and tourism research: constructive recommendations	30
Social networks, network interaction and resilience of B&Bs in rural China	29
COVID-19 pandemic and hotel property performance	29
Financial performance assessment of branded and non-branded hotel companies. Analysis of the Portuguese case	29

Hotel management schemes: liminal protean pathways derived from acting as lifeguards in Gulf luxury resorts	29
Principles of foodservice ethics: a general review	29
Exploring the effect of perceived fun at work on hospitality employees’ behaviors in and out of work	29
Fast food consumption value: examining the moderating role of process value	29
Revitalizing staycation trends: insights from a secondary-stakeholder CSR perspective	29
An exploratory study of US craft brewery owners’ motivations for adopting environmental practices	29
Indoor air quality monitoring and management in hospitality: an overarching framework	29
The changing determinants of tourists’ repurchase intention: the case of short-term rentals during the COVID-19 pandemic	28
Enhancing intellectual experiences for users: a multidimensional model of humanoid service robots in hospitality and tourism	28
Regression trees for hospitality data analysis	28
What drives Millennials and Generation Z to adopt cryptocurrency for hotel payments?	28
Viewing hospitality from an interdisciplinary lens: a systematic review of 30-year research on hospitality in health care	28
Deep learning in hospitality and tourism: a research framework agenda for future research	28
What drives female travelers to use blockchain-enabled booking applications?	27
The intention-behaviour gap in sustainable hospitality: a critical literature review	27
Two decades of research on customer satisfaction: future research agenda and questions	27
A prediction framework on the helpfulness of reviews for processing Chinese and English hotel reviews	27
How maladjustment and workplace bullying affect newcomers’ turnover intentions: roles of cognitive diversity and perceived inclusive practices	27
Revealing mission statements in a hotel brand sector using social network analytic approach	27
Supervisor incivility and turnover intention of the employees in the hospitality industry of China	26
Development of employees’ resilience in technologically turbulent environments: probing the mechanisms of consonance–dissonance and crisis leadership	26
The antecedents of customer mistreatment: a meta-analytic review	26
Cognitive–analytical and emotional–social tasks achievement of service robots through human–robot interaction	26
The role of embodiment and ergonomics in immersive VR tours in creating memorable tourism experiences	26
Guest editorial	26
Can nostalgia-themed stimuli predict customer loyalty and continued patronage?	26
Metaphorical effects of advertising in different types of hotels: evidence from eye-tracking	26
Rethinking work-life integration: empowering talent in emerging hospitality and tourism work paradigms	25
Hotel experiences during the COVID-19 pandemic: high-touch versus high-tech	25
Talent management in the hospitality and tourism industry: the role of societal and organisational culture	25
Why not travel? Reviewing constraints from the perspective of customer rights in hospitality and tourism	25
“I want to help but customers mistreat me”: the dual moderating role of prosocial motivation on the impact of customer mistreatment	25
Understanding the drivers of consumers’ acceptance and use of service robots in the hotel industry	25
Technology for sustainability: the impact of Avatar-led Green Training on OCBE and green creativity	25
Exploring the critical attributes of robot chef restaurants and their impact on customer perceived value: a mixed-methods study	25
Decision model innovation for competitive productivity (CP) in the airport industry	24
Determinants of instant messaging use for communication with hotels: a policy-capturing study	24
Positive and negative switching barriers: promoting hotel customer citizenship behaviour through brand attachment	24
Polluted psyche: the effect of regional discrimination on tourists’ unethical behavior intention	24
Events’ external stakeholders and their influence strategies in tourism: perspectives from Borneo	24
Impact of the length of stay at hotels on online reviews	24
Gaining resilience through transformative services in cause-related events: an interaction ritual chain perspective	24
Luxury hotels as orchestrators in gastronomic destination development and management: the case of Borgo Egnazia and the Itria Valley	24
Hotel employees’ occupational stigma narratives: perceived attributes, formation paths and destigmatization mechanisms	24
Re-examining the roles of experience quality at festivals: a comparative analysis using SEM and fsQCA	23
What drives restaurant competitive productivity (CP): a comprehensive examination at meso-micro levels	23
Millennials’ staycation experience during the COVID-19 era: mixture of fantasy and reality	23
Tourist’s rational and emotional engagement across events: a multi-event integration view	23
Why do hotels find reducing their carbon footprint difficult?	23
The decision-making process regarding the continuance intention of using branded apps: an integrated approach to the PAM and the TPB	23
Exploring the diversity of emotion in hospitality and tourism from big data: a novel sentiment dictionary	23
Racial discrimination against Asian American employees: impact of employee coping strategies on employee competence and work quality of life	22
More popular, more listings? Effects of popularity on Airbnb host expansion	22
Build trust, they will come: the case of casino high rollers!	22
Women’s career and imposter syndrome: moderating effects of female role model and diversity management in the hospitality and tourism sector	22
Examining the pathway linking workplace incivility and employee well-being: a study among frontline hotel employees in India	22
The influence of consumer confusion on the repurchase intentions of hotel guests: the role of brand loyalty and customer satisfaction	22
Mobile payment technology in hospitality and tourism: a critical review through the lens of demand, supply and policy	22
Idiosyncratic deals and occupational well-being in the hospitality industry: the mediating role of organization-based self-esteem	22
A triadic model of job retention and turnover dynamics in the hospitality industry	22
Let pictures speak: hotel selection-recommendation method with cognitive image attribute-enhanced knowledge graphs	22
Why and when perceived organizational exploitation inhibits frontline hotel employees’ service performance: a social exchange approach	22
How do consumers select between hotels and Airbnb? A hierarchy of importance in accommodation choice	22
Cue congruence effects of attribute performance and hosts’ service quality attributes on room sales on peer-to-peer accommodation platforms	22
The role of masculine and feminine gender enactment in hospitality leadership	22