International Journal of Hospitality Management

Effect of general risk on trust, satisfaction, and recommendation intention for halal food

Experience, brand prestige, perceived value (functional, hedonic, social, and financial), and loyalty among GROCERANT customers

Motivations for entrepreneurship in the tourism and hospitality sector: a social cognitive theory perspective.

The effect of atmosphere on customer engagement in upscale hotels: An application of S-O-R paradigm

Booking now or later: Do online peer reviews matter?

Thirty-fifth anniversary of the International Journal of Hospitality Management: A bibliometric overview

Understanding hotel frontline employees’ emotional intelligence, emotional labor, job stress, coping strategies and burnout

Self-Service Technology Research: A bibliometric co-citation visualization analysis

Enhancing customer trust in peer-to-peer accommodation: A “soft” strategy via social presence

Gender Matters in Hospitality (invited paper for ‘luminaries’ special issue of International Journal of Hospitality Management)

Food safety in restaurants: The consumer perspective

Service recovery through empowerment? HRM, employee performance and job satisfaction in hotels

Developing and validating a mobile catering app success model

Development and validation of a multidimensional tourist’s local food consumption value (TLFCV) scale

Workplace fun and work engagement in tourism and hospitality: The role of psychological capital

The balanced scorecard of a new destination product: Implications for lodging and skiing firms

Making restaurant reviews useful and/or enjoyable? The impacts of temporal, explanatory, and sensory cues

A qualitative investigation of microentrepreneurship in the sharing economy

Tourism seasonality, online user rating and hotel price: A quantitative approach based on the hedonic price model

Evil customers, an angel boss and coopetitive coworkers: Burnout of frontline employees

A macroeconomic perspective on Airbnb’s global presence

Algorithmic management: The case of Airbnb

Environment management in the hotel industry: does institutional environment matter?

How and when does abusive supervision affect hospitality employees’ service sabotage?

Role stress and alcohol use on restaurant server’s job satisfaction: Which comes first?

The dark side of feeling trusted for hospitality employees: An investigation in two service contexts

Employee brand love and love behaviors: Perspectives of social exchange and rational choice

Negative workplace gossip and service outcomes: An explanation from social identity theory

Can, cup, or bottle? The influence of beverage vessel on taste and willingness to pay

How do hospitality entrepreneurs use their social networks to access resources? Evidence from the lifecycle of small hospitality enterprises

Predicting future trends of media elements in hotel marketing by using Change Propensity Analysis

Drivers of degree of sophistication in hotel revenue management decision support systems

Self/other oriented green experiential values: Measurement and impact on hotel-consumer relationship

Customers’ needs satisfaction: A scale validation with refinement in the integrated resort setting

Hotel performance: Rigor and relevant research topics

Hotel choice: A closer look at demographics and online ratings

Antecedents and outcome of job embeddedness: Evidence from four and five-star hotels

Analysing behavioural differences between e- and m-bookers in hotel booking

Creating a high-performance exhibitor team : a temporary organization perspective.

Is board of director compensation excessive in restaurant firms

A systematic assessment of gaps between academic research and industry participation in hospitality management discipline

Why do you use Yelp? Analysis of factors influencing customers’ website adoption and dining behavior

The influence of being part of a tourist network on hotels’ financial performance

An investigation of AAA diamond rating changes on hotel performance

Does managerial ownership influence franchising in restaurant companies

Dining out: Are seniors today different from seniors a decade ago?

Distinction and omnivorousness in tourists’ food consumption