International Journal of Contemporary Hospitality Management: Volume 33 Issue 3

Socially responsible human resource practices and hospitality employee outcomes

Tuan Trong Luu

This paper aims to unfold the mediation mechanism of job crafting, through which socially responsible human resource practices (SRHR practices) influence work meaningfulness and…

Employees’ sabotage formation in upscale hotels based on conservation of resources theory (COR): antecedents and strategies of attachment intervention

Bo Meng, Kyuhwan Choi

Rooted in conservation of resources (COR) theory (frequently applied to conflict and stress). The purpose of this study is to classify customer stressors into dysfunctional…

Are mom-and-pop and professional hosts actually competing against hotels?

Ruggero Sainaghi, Rodolfo Baggio

This paper aims to examine the question of whether commercial, peer-to-peer accommodation platforms (Airbnb, in particular) and hotels are in fierce competition with each other…

Human resources management as a factor determining the organizational effectiveness of DMOs: a case study of RTOs in Poland

Wojciech Fedyk, Mariusz Sołtysik, Piotr Oleśniewicz, Jacek Borzyszkowski, Jeffrey Weinland

This study aims to investigate the human resources management of regional tourism organizations (RTOs) in Poland as a condition for organization effectiveness and presents a model…

The empowering role of hospitable telemedicine experience in reducing isolation and anxiety: evidence from the COVID-19 pandemic

Yusi Cheng, Wei Wei, Yunying Zhong, Lu Zhang

This paper aims to explore how hospitable telemedicine services empowered patients during the COVID-19. Expanding from the technology aspect, this research integrated the…

Unveiling the food safety climate’s paths to adequate food handling in the hospitality industry in Brazil

Marcel Levy de Andrade, Elke Stedefeldt, Lais Mariano Zanin, Luis D’Avoglio Zanetta, Diogo Thimoteo da Cunha

This study aims to explore whether the application of a positive food safety (FS) climate reduces the number of FS violations in the hospitality industry.

The cleanliness of restaurants: ATP tests (reality) vs consumers’ perception

Tony J. Kim, Barbara Almanza, Jing Ma, Haeik Park, Sheryl F. Kline

This study aims to empirically assess restaurant surfaces’ cleanliness and compare them to customers’ perceptions about the cleanliness of surfaces when dining in a restaurant.

Examining the relative influence of multidimensional customer service relationships in the food delivery application context

Jiseon Ahn, Jookyung Kwon

From the perspective of relationship theory, customers tend to build a positive attitude toward a company with a strong connection. While previous tourism and hospitality studies…

How do hotels in developing countries manage the impact of COVID-19? The case of Lebanese hotels

Laurent Yacoub, Samer ElHajjar

Many researchers have attempted to outline the effects of the coronavirus (COVID-19) pandemic on the growth of economies across the world. Few researchers consider addressing the…

Effectiveness of sustainability communication on social media: role of message appeal and message source

Payal S. Kapoor, M.S. Balaji, Yangyang Jiang

This study aims to examine the effectiveness of sustainability communication on social media. More specifically, the effects of message appeal (sensual vs guilt) and message…

Not always co-creating brand: effects of perceived justice on employee brand sabotage behaviours in the hotel industry

Jia-Min Peng, Xin-Hua Guan, Tzung-Cheng Huan

This study aims to explore the concept of frontline employee’s brand sabotage behaviour (BSB) and the influencing factors of BSB in the hotels and their partner travel agencies…

The influence of customer race on perceived discrimination, anger and coping strategies following subtle degradation of restaurant service

Hyounae (Kelly) Min, Jeff Joireman

The purpose of this study is to examine how customer race (Black vs White) influences the extent to which customers attribute an ambiguous service failure (i.e. subtle degradation…

Big data empowered agility for dynamic, volatile, and time-sensitive service industries: the case of tourism sector

Nikolaos Stylos, Jeremy Zwiegelaar, Dimitrios Buhalis

Dynamic, volatile, and time-sensitive industries, such as tourism, travel and hospitality require agility and market intelligence to create value and achieve competitive…

Evolving research perspectives on food and gastronomic experiences in tourism

Greg Richards

This paper aims to analyse the development of research on gastronomic tourism experiences and chart its relationship to foundational management and marketing literature as well as…

The impact of religiosity on political skill: evidence from Muslim hotel employees in Turkey

Yao-Chin Wang, Christina Geng-Qing Chi, Eren Erkılıç

While former literature has shown that people have a strong tendency to seek religious support during difficult times, knowledge gaps exist in how the mechanism of religiosity…

Investigation of efficiency in the UK hotel industry: a network data envelopment analysis approach

Yong Tan, Dimitris Despotis

This paper aims to investigate efficiency in the UK hotel industry and further evaluate the impacts of hotel characteristics and industry environment on efficiency.

Tit for tat: understanding the responding behavior of property hosts on peer-to-peer rental platforms

Sai Liang, Xiaoxia Zhang, Chunxiao Li, Hui Li, Xiaoyu Yu

Due to their very different contexts, the responses made by property hosts to online reviews can differ from those posted by hotel managers. Thus, the purpose of this study is to…