Nancy Grace Baah , Seongseop (Sam) Kim , Heesup Han
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Abstract
Customers’ interest in sustainable hospitality and tourism products is increasing; however, a comprehensive scale to evaluate the value customers derive from their consumption is lacking. Therefore, this study aimed to develop a new, validated scale to assess sustainable hospitality and tourism consumption value (SHTCV). Through a rigorous six stages of scale development, health value, quality and price value, emotional value, epistemic value, environmental value, and social value were found to be components of SHTCV. The reliability and validity of the SHTCV scale were ascertained. Additionally, the scale was able to predict related factors including subjective well-being, green brand innovativeness, and green ambassador behavioral intention. This study expands the consumption value theory to the hospitality and tourism field, and offers practitioners ways to create value for customers.
期刊介绍：
The International Journal of Hospitality Management serves as a platform for discussing significant trends and advancements in various disciplines related to the hospitality industry. The publication covers a wide range of topics, including human resources management, consumer behavior and marketing, business forecasting and applied economics, operational management, strategic management, financial management, planning and design, information technology and e-commerce, training and development, technological developments, and national and international legislation.
In addition to covering these topics, the journal features research papers, state-of-the-art reviews, and analyses of business practices within the hospitality industry. It aims to provide readers with valuable insights and knowledge in order to advance research and improve practices in the field.
The journal is also indexed and abstracted in various databases, including the Journal of Travel Research, PIRA, Academic Journal Guide, Documentation Touristique, Leisure, Recreation and Tourism Abstracts, Lodging and Restaurant Index, Scopus, CIRET, and the Social Sciences Citation Index. This ensures that the journal's content is widely accessible and discoverable by researchers and practitioners in the hospitality field.
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