International Journal of Contemporary Hospitality Management: Volume 32 Issue 9

Harnessing innovation success in hotels: the interplay among key drivers of new service performance

Primitiva Pascual-Fernández, María Leticia Santos-Vijande, José Ángel López-Sánchez

This study aims to examine the interplay among three key drivers of service innovation success in the hospitality industry. Specifically, how internal marketing practices in…

How hospitality firm executive diversity affects firm performance

Toni Repetti

Women make up approximately 47% of the workforce and 51% of hospitality employees but account for 70% of travel buying decisions. Even with these high statistics, women are still…

Which factors influence locals’ and visitors’ overall restaurant evaluations?

Ilona Pezenka, Christian Weismayer

Few studies to date have explored factors contributing to the dining experience from a visitor’s perspective. The purpose of this study is to investigate whether different…

COVID-19’s impact on the hospitality workforce – new crisis or amplification of the norm?

Tom Baum, Shelagh K.K. Mooney, Richard N.S. Robinson, David Solnet

The purpose of this paper is to highlight the immediate impacts of the COVID-19 pandemic on the hospitality workforce in situ between mid-April and June 2020.

Modeling attitude ambivalence and behavioral outcomes from hotel reviews

Naeem Akhtar, Umar Iqbal Siddiqi, Muhammad Nadeem Akhtar, Muhammad Usman, Wasim Ahmad

This study aims to offer a conceptual framework that elaborates on how tourists’ perception of contradictory features in reviews’ factuality and comprehension – within a single…

Are functional, emotional and social values interrelated? A study of traditional guesthouses in Iran

S. Mostafa Rasoolimanesh, Mohmmad Iranmanesh, Muslim Amin, Kashif Hussain, Mastura Jaafar, Hamid Ataeishad

This study aims to examine the interrelationships between the dimensions of perceived value, including functional, emotional and social values. The mediating role of emotional…

Experience design and the dimensions of transformative festival experiences

Barbara Neuhofer, Krzysztof Celuch, Thuy Linh To

In the emerging transformation economy, there is a shift from staging memorable experiences for many to eliciting life-transformative events for one. This study aims to understand…

Stimulating satisfaction and loyalty: transformative behaviour and Muslim consumers

Naushad Mohamed, Babak Taheri, Anna Farmaki, Hossein Olya, Martin Joseph Gannon

This study aims to investigate the combinations of religiosity, cosmopolitanism and perceived destination image leading to satisfaction and loyalty amongst Muslim consumers within…

Corporate social responsibility and idiosyncratic risk in the restaurant industry: does brand diversification matter?

Ozgur Ozdemir, Ezgi Erkmen, Minji Kim

This study aims to examine the link between corporate social responsibility (CSR) and idiosyncratic risk in the restaurant industry. The study also explores whether brand…

Customers’ intention to use robot-serviced restaurants in Korea: relationship of coolness and MCI factors

Seong Soo Cha

This study aims to empirically test a theoretical model by defining customers’ intention to use services of restaurant robots, which are rapidly developing in Korea. The proposed…

The motives behind consumers’ intention to use peer-to-peer accommodation: an fsQCA application

Francesca De Canio, Marta Nieto-García, Elisa Martinelli, Davide Pellegrini

Literature on the motives influencing consumers’ intention to use peer-to-peer (P2P) platforms has become vast and fragmented. The purpose of this paper is to shed light on this…

“It’s not worth the effort”! Examining service recovery in Airbnb and other homesharing platforms

Makarand Amrish Mody, Lu Lu, Lydia Hanks

This paper aims to use equity theory to develop and test a model of the dynamics of service recovery in the homesharing context.

The creative minds of extraordinary pastry chefs: an integrated theory of aesthetic expressions – a portraiture study

Kai-Sean Lee, Denise Blum, Li Miao, Stacy R. Tomas

This paper aims to demystify the creative experiences of an extraordinary group of pastry chefs – The Malaysian World Pastry Team, champions of the 2019 World Pastry Cup. The…