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Wine sales are at the highest volumes ever and warrant a robust understanding of consumption behavior. Consequently, this study aims to examine intrinsic motivational factors (e.g. personal attributes) – those that push the consumer toward wine products – and the extrinsic motivational product attributes (e.g. situational attributes) those that draw – or pull – the consumer toward wine products.

A model has been tested in which intrinsic and extrinsic motivations interacted to predict personal involvement (PI) with wine, which in turn predicted wine consumption, forming a mediated moderation model.

Support has been found for a mediated moderation model of wine consumption. Thus, this study improves the understanding of how interactive motivations are mediated by PI in their influence on wine consumption.

The sample is limited to participants in the National Restaurant Show, and thus the results may be limited to the sample investigated.

The findings suggest using intrinsic and extrinsic motivational factors and PI with wine to influence marketing strategies.

This study has helped to expand the understanding of interactive and mediating forces that drive wine consumption.

Although previous research proposed that motivational factors interact to predict wine consumption, this interaction has not been tested empirically prior to the current study. Therefore, this study adds new insights into wine consumption by demonstrating that intrinsic and extrinsic motivators interact to predict PI with wine, which subsequently predicts wine consumption in a holistic, mediated moderation model.

The purpose of this study is to investigate whether length of time spent in the USA impacts perceptions of international students studying in US schools regarding the service and food quality of on‐campus foodservice operations.

The researchers surveyed international students at one Southeastern and one Southwestern university in the USA regarding their perceptions of university foodservice, divided into six factors, i.e. service and sanitation, food dislikes, selection and taste, drinks, value, and crowding. A two‐way MANOVA test was performed using SPSS Version 17.0 to identify any significant differences between the six factors, time in the USA, and universities.

MANOVA testing indicated that there was a significant difference between length of time in the USA and the ratings of the service and sanitation factor. The group that had been in the USA for less than six months rated the service and sanitation factor higher than the group who had been in the USA for over a year.

Campus administrators and food service operators need to consider that the interaction and socialization provided by the on‐campus dining experience may be an important step of the adaption process for international students.

The study applies theoretical concepts regarding service quality and adaptation that have not been used previously to study international students and their on‐campus foodservice preferences.

The purpose of this paper is to examine and clarify the relationships between perceived value, satisfaction, and behavioral intention in a small festival setting and applying a structural equation model (SEM).

This paper utilizes survey research and is designed to measure perceived value, satisfaction, and intention to revisit a small festival using SEM to test the hypotheses that: attendees' satisfaction can be predicted by perceived value; intention to revisit can be predicted by perceived value; and intention to revisit can be predicted by satisfaction.

Based on the sample of 424 participants, SEM confirms that all three hypotheses have a statistically significant relationship.

The results are consistent with previous studies, however, this paper is limited to a single small festival and the results may not be transferrable to festivals in other locations, of different sizes, and longer durations of time. The results are valuable to festival managers to increase the propensity of participants' intention to revisit the event by examining factors that lead to increased satisfaction and perceived value.

This study aims to address how the social structure of the hospitality management field has evolved from 1960 to 2016.

The informal social structure of the hospitality management literature was analyzed by collecting authorship data from seven hospitality management journals. Co-authorship analyses via network analysis were conducted.

According to the findings, throughout the history of hospitality management, international collaboration levels are relatively low. Based on social network analysis, the research community is only loosely connected, and the network of the community does not fit with the small-world network theory. Additional findings indicate that researchers in the hospitality management literature are ranked via degree centrality, closeness centrality and betweenness centrality. Cliques, which contain at least five researchers, and core researchers are identified.

This study helps both scholars and practitioners improve the informal structure of the field. Scholars must generate strong ties to strengthen cross-fertilization in the field; hence, they collaborate with authors who have strong positions in the field. Specifically, this provides a useful performance analysis. To the extent that institutions and individuals are rewarded for publications, this study demonstrates the performance and connectivity of several key researchers in the field. This finding could be interesting to (post)graduate students. Hospitality managers looking for advisors and consultants could benefit from the findings. Additionally, these are beneficial for journal editors, junior researchers and agencies/institutions.

As one of the first study in the field, this research examines the informal social structure of hospitality management literature in seven journals.