Pub Date : 2021-08-11DOI: 10.1177/19389655211037667
Wooseok Kwon, Minwoo Lee, J. Bowen
This study explores customers’ perceptions and underlying factors related to luxury consumption in restaurants. Although many studies have explored customers’ consumption of luxury goods, very few of these studies involved luxury hospitality services. Furthermore, hospitality literature has rarely discussed the emerging identification of inconspicuous consumption in luxury. By applying topic modeling to analyze online customer reviews, the current study identifies the essential elements of visiting luxury restaurants. Moreover, it elicits the asymmetric role of the identified factors in accelerating overall customer satisfaction or dissatisfaction through impact-asymmetry analysis, which adopts the three-factor theory. Findings suggest that many inconspicuous factors exist in luxury consumption and that the mechanisms that affect satisfaction differ among a satisfier, a dissatisfier, and a hybrid. The acknowledgment of the asymmetric effects will help practitioners in luxury restaurants enhance their understandings of customer perceptions and efficiently improve service management and marketing.
{"title":"Exploring Customers’ Luxury Consumption in Restaurants: A Combined Method of Topic Modeling and Three-Factor Theory","authors":"Wooseok Kwon, Minwoo Lee, J. Bowen","doi":"10.1177/19389655211037667","DOIUrl":"https://doi.org/10.1177/19389655211037667","url":null,"abstract":"This study explores customers’ perceptions and underlying factors related to luxury consumption in restaurants. Although many studies have explored customers’ consumption of luxury goods, very few of these studies involved luxury hospitality services. Furthermore, hospitality literature has rarely discussed the emerging identification of inconspicuous consumption in luxury. By applying topic modeling to analyze online customer reviews, the current study identifies the essential elements of visiting luxury restaurants. Moreover, it elicits the asymmetric role of the identified factors in accelerating overall customer satisfaction or dissatisfaction through impact-asymmetry analysis, which adopts the three-factor theory. Findings suggest that many inconspicuous factors exist in luxury consumption and that the mechanisms that affect satisfaction differ among a satisfier, a dissatisfier, and a hybrid. The acknowledgment of the asymmetric effects will help practitioners in luxury restaurants enhance their understandings of customer perceptions and efficiently improve service management and marketing.","PeriodicalId":47888,"journal":{"name":"Cornell Hospitality Quarterly","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2021-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49423425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-08DOI: 10.1177/19389655211036656
Z. Schwartz, Timothy Webb, Jing Ma
Hotel industry practitioners and scholars expressed concerns regarding the reliability of the commonly used comparative performance indices, given the subjective nature of the competitive (comp) sets. This study explores the potential of two alternative comp sets: reverse and name-back. It is demonstrated that they have a higher level of integrity as they moderate the values of a traditional comp set–based RevPAR (revenue per available room) index, are simple to implement, and are more dynamic. The study shows analytically and empirically that the two are likely to mitigate biases and that the reverse comp set appears to be more effective than the name-back. Multiple practical implications are outlined and discussed.
{"title":"Hotel Analytics: The Case for Reverse Competitive Sets","authors":"Z. Schwartz, Timothy Webb, Jing Ma","doi":"10.1177/19389655211036656","DOIUrl":"https://doi.org/10.1177/19389655211036656","url":null,"abstract":"Hotel industry practitioners and scholars expressed concerns regarding the reliability of the commonly used comparative performance indices, given the subjective nature of the competitive (comp) sets. This study explores the potential of two alternative comp sets: reverse and name-back. It is demonstrated that they have a higher level of integrity as they moderate the values of a traditional comp set–based RevPAR (revenue per available room) index, are simple to implement, and are more dynamic. The study shows analytically and empirically that the two are likely to mitigate biases and that the reverse comp set appears to be more effective than the name-back. Multiple practical implications are outlined and discussed.","PeriodicalId":47888,"journal":{"name":"Cornell Hospitality Quarterly","volume":"63 1","pages":"559 - 571"},"PeriodicalIF":3.5,"publicationDate":"2021-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46915890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-03DOI: 10.1177/19389655211036652
Zachary W. Brewster, Kenneth Gourlay, G. Nowak
A limited number of published studies have presented evidence indicating that restaurant customers discriminate against Black servers by tipping them less than their White coworkers. However, the cross-sectional, localized, and small samples that were analyzed in these extant studies do not support any unqualified claim that consumer racial discrimination in tipping practices is a widespread phenomenon. Thus, in an effort to further clarify the relationship between restaurant servers’ race and customers’ tipping practices, we present results from three survey experiments designed to assess the causal effect of servers’ race on customers’ tipping intentions. In three independent, demographically diverse, and relatively large samples of U.S. consumers, we found no evidence to conclude that all else being equal consumers discriminate against Black restaurant servers by tipping them less than comparable White servers. Furthermore, the null effects of servers’ race on customers’ tipping practices were not found to be sensitive to variation in service quality, dining satisfaction, servers’ sex, customers’ sex, or customers’ race. Our results challenge the generalizability of the previously observed server race effects on customers’ tipping practices and point toward the need for future research that aims to advance our understanding of the conditions under which customers’ tipping practices are sensitive to the perceived race of their server. The implications of our results for restaurant operations and directions for future research are also discussed.
{"title":"Are Black Restaurant Servers Tipped Less Than White Servers? Three Experimental Tests of Server Race Effects on Customers’ Tipping Behaviors","authors":"Zachary W. Brewster, Kenneth Gourlay, G. Nowak","doi":"10.1177/19389655211036652","DOIUrl":"https://doi.org/10.1177/19389655211036652","url":null,"abstract":"A limited number of published studies have presented evidence indicating that restaurant customers discriminate against Black servers by tipping them less than their White coworkers. However, the cross-sectional, localized, and small samples that were analyzed in these extant studies do not support any unqualified claim that consumer racial discrimination in tipping practices is a widespread phenomenon. Thus, in an effort to further clarify the relationship between restaurant servers’ race and customers’ tipping practices, we present results from three survey experiments designed to assess the causal effect of servers’ race on customers’ tipping intentions. In three independent, demographically diverse, and relatively large samples of U.S. consumers, we found no evidence to conclude that all else being equal consumers discriminate against Black restaurant servers by tipping them less than comparable White servers. Furthermore, the null effects of servers’ race on customers’ tipping practices were not found to be sensitive to variation in service quality, dining satisfaction, servers’ sex, customers’ sex, or customers’ race. Our results challenge the generalizability of the previously observed server race effects on customers’ tipping practices and point toward the need for future research that aims to advance our understanding of the conditions under which customers’ tipping practices are sensitive to the perceived race of their server. The implications of our results for restaurant operations and directions for future research are also discussed.","PeriodicalId":47888,"journal":{"name":"Cornell Hospitality Quarterly","volume":"63 1","pages":"433 - 447"},"PeriodicalIF":3.5,"publicationDate":"2021-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46496205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-01DOI: 10.1177/19389655211020252
Guenter H Schamel, F. Santos-Arteaga
The academic literature analyzing the behavior and interactions among commensals at a table generally resorts to experimental settings with volunteer decision makers or focuses on receipts issued at actual restaurants. The experimental approach widens the potential scope of the phenomena that can be analyzed but is subject to observer effects, with decision makers being aware of the fact that their actions are being monitored. The approach using receipts is not subject to observer effects but limited in its scope by lacking interactions with the commensals and the data that can be collected. In the current article, we make extensive use of a data set collected by restaurant personnel following specific instructions. They gathered information on a number of decisions made at the table throughout the whole meal without the commensals being aware that they are being monitored. As a result, we are able to examine empirically the importance that the choices of the first-person ordering (the leader) may have for the decisions made by the other commensals at the table. In particular, we study the similarity of orders—in terms of dishes, drinks, and prices—between the table leader and the other commensals. Our results reveal that table leaders, both male and female, have a considerable influence on the choices made by other commensals under a variety of different scenarios. We also describe the differences arising when males and females act as table leaders, as well as the influence that specific payment arrangements have on the ordering behavior of the commensals.
{"title":"Metrics on Restaurant Ordering Behavior","authors":"Guenter H Schamel, F. Santos-Arteaga","doi":"10.1177/19389655211020252","DOIUrl":"https://doi.org/10.1177/19389655211020252","url":null,"abstract":"The academic literature analyzing the behavior and interactions among commensals at a table generally resorts to experimental settings with volunteer decision makers or focuses on receipts issued at actual restaurants. The experimental approach widens the potential scope of the phenomena that can be analyzed but is subject to observer effects, with decision makers being aware of the fact that their actions are being monitored. The approach using receipts is not subject to observer effects but limited in its scope by lacking interactions with the commensals and the data that can be collected. In the current article, we make extensive use of a data set collected by restaurant personnel following specific instructions. They gathered information on a number of decisions made at the table throughout the whole meal without the commensals being aware that they are being monitored. As a result, we are able to examine empirically the importance that the choices of the first-person ordering (the leader) may have for the decisions made by the other commensals at the table. In particular, we study the similarity of orders—in terms of dishes, drinks, and prices—between the table leader and the other commensals. Our results reveal that table leaders, both male and female, have a considerable influence on the choices made by other commensals under a variety of different scenarios. We also describe the differences arising when males and females act as table leaders, as well as the influence that specific payment arrangements have on the ordering behavior of the commensals.","PeriodicalId":47888,"journal":{"name":"Cornell Hospitality Quarterly","volume":"62 1","pages":"386 - 404"},"PeriodicalIF":3.5,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1177/19389655211020252","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42128499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-07-21DOI: 10.1177/19389655211033527
J. O’Neill, J. Yeon
In recent years, short-term rental platforms in the lodging sector, including Airbnb, VRBO, and HomeAway, have received extensive attention and emerged as potentially alternative suppliers of services traditionally provided by established commercial accommodation providers, that is, hotels. Short-term rentals have dramatically increased the available supply of rooms for visitors to multiple international destinations, potentially siphoning demand away from hotels to short-term rental businesses. In a competitive market, an increase in supply with constant demand would negatively influence incumbent service providers. In this article, we examine the substitution effects of short-term rental supply on hotel performance in different cities around the world. Specifically, we comprehensively investigate the substitution effects of short-term rental supply on hotel performance based on hotel class, location type, and region. Furthermore, we segment the short-term rental supply based on its types of accommodations, that is, shared rooms, private rooms, and entire homes, and both examine and quantify the differential effects of these types of short-term rentals on different types of hotels. This study offers a comprehensive analysis regarding the impact of multiple short-term rental platforms on hotel performance and offers both conceptual and practical insights regarding the nature and extent of the effects that were identified.
{"title":"Comprehensive Effects of Short-Term Rental Platforms Across Hotel Types in U.S. and International Destinations","authors":"J. O’Neill, J. Yeon","doi":"10.1177/19389655211033527","DOIUrl":"https://doi.org/10.1177/19389655211033527","url":null,"abstract":"In recent years, short-term rental platforms in the lodging sector, including Airbnb, VRBO, and HomeAway, have received extensive attention and emerged as potentially alternative suppliers of services traditionally provided by established commercial accommodation providers, that is, hotels. Short-term rentals have dramatically increased the available supply of rooms for visitors to multiple international destinations, potentially siphoning demand away from hotels to short-term rental businesses. In a competitive market, an increase in supply with constant demand would negatively influence incumbent service providers. In this article, we examine the substitution effects of short-term rental supply on hotel performance in different cities around the world. Specifically, we comprehensively investigate the substitution effects of short-term rental supply on hotel performance based on hotel class, location type, and region. Furthermore, we segment the short-term rental supply based on its types of accommodations, that is, shared rooms, private rooms, and entire homes, and both examine and quantify the differential effects of these types of short-term rentals on different types of hotels. This study offers a comprehensive analysis regarding the impact of multiple short-term rental platforms on hotel performance and offers both conceptual and practical insights regarding the nature and extent of the effects that were identified.","PeriodicalId":47888,"journal":{"name":"Cornell Hospitality Quarterly","volume":"64 1","pages":"5 - 21"},"PeriodicalIF":3.5,"publicationDate":"2021-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1177/19389655211033527","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42587833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-07-19DOI: 10.1177/19389655211033540
Juan Du, E. Ma, Xinyue Lin, Yao-Chin Wang
This study developed and tested a multilevel, moderated mediation model of whether, how, and when authentic leadership can affect employee work engagement in a hotel context, building on social exchange theory. A two-wave data collection process gathered 440 valid responses of hotel frontline employees from five-star hotels in China. The result supported a positive influence of authentic leadership on work engagement and the mediating role of leader–member exchange (LMX). Hotel employees’ perceived power distance orientation moderated the indirect relationship between authentic leadership and work engagement through LMX. In contrast to previous studies supporting the negative effect of power distance on employee behavior, the present findings suggest that power distance strengthens the relationship between authentic leadership and hotel employees’ work engagement. This study contributes to authentic leadership literature and provides insights into how interactions between personal and contextual factors affect authentic leadership’s influence on work engagement in hospitality organizations.
{"title":"Authentic Leadership and Engaging Employees: A Moderated Mediation Model of Leader–Member Exchange and Power Distance","authors":"Juan Du, E. Ma, Xinyue Lin, Yao-Chin Wang","doi":"10.1177/19389655211033540","DOIUrl":"https://doi.org/10.1177/19389655211033540","url":null,"abstract":"This study developed and tested a multilevel, moderated mediation model of whether, how, and when authentic leadership can affect employee work engagement in a hotel context, building on social exchange theory. A two-wave data collection process gathered 440 valid responses of hotel frontline employees from five-star hotels in China. The result supported a positive influence of authentic leadership on work engagement and the mediating role of leader–member exchange (LMX). Hotel employees’ perceived power distance orientation moderated the indirect relationship between authentic leadership and work engagement through LMX. In contrast to previous studies supporting the negative effect of power distance on employee behavior, the present findings suggest that power distance strengthens the relationship between authentic leadership and hotel employees’ work engagement. This study contributes to authentic leadership literature and provides insights into how interactions between personal and contextual factors affect authentic leadership’s influence on work engagement in hospitality organizations.","PeriodicalId":47888,"journal":{"name":"Cornell Hospitality Quarterly","volume":"63 1","pages":"479 - 489"},"PeriodicalIF":3.5,"publicationDate":"2021-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1177/19389655211033540","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42992505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-07-09DOI: 10.1177/19389655211031442
F. Chen, D. Quadri-Felitti, A. Mattila
Although cool brands are increasingly popular in the marketplace, there is scant research examining generational differences in consumers’ coolness perceptions. To address this gap, the present research investigates consumers’ perceived coolness of hotels and the consequent brand attitudes among four generations of consumers. Our findings suggest that perceived coolness of a hotel brand varies across generations. Baby Boomers’ perceptions of cool hotels are different from younger generations including Gen Z, Millennials, and Gen X. However, all generations show positive attitudes toward hotel brands that they recognize as cool due to perceived autonomy. This research contributes to the hospitality literature on hotel branding. Managerial implications for hospitality marketers are discussed.
{"title":"Generation Influences Perceived Coolness But Not Favorable Attitudes Toward Cool Hotel Brands","authors":"F. Chen, D. Quadri-Felitti, A. Mattila","doi":"10.1177/19389655211031442","DOIUrl":"https://doi.org/10.1177/19389655211031442","url":null,"abstract":"Although cool brands are increasingly popular in the marketplace, there is scant research examining generational differences in consumers’ coolness perceptions. To address this gap, the present research investigates consumers’ perceived coolness of hotels and the consequent brand attitudes among four generations of consumers. Our findings suggest that perceived coolness of a hotel brand varies across generations. Baby Boomers’ perceptions of cool hotels are different from younger generations including Gen Z, Millennials, and Gen X. However, all generations show positive attitudes toward hotel brands that they recognize as cool due to perceived autonomy. This research contributes to the hospitality literature on hotel branding. Managerial implications for hospitality marketers are discussed.","PeriodicalId":47888,"journal":{"name":"Cornell Hospitality Quarterly","volume":"64 1","pages":"95 - 103"},"PeriodicalIF":3.5,"publicationDate":"2021-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1177/19389655211031442","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42312443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-07-07DOI: 10.1177/19389655211022661
S. Xu, Larry R. Martinez, Hubert B. van Hoof
Employee strain is a significant and costly issue for hospitality organizations. This study investigated the change trajectory of strain pre, during, and post a discrete stressful event and how cohesion and group emotional variability altered the shape of the trajectory. Using an experience sampling method approach, we gathered 402 daily observations from 84 workers in a period that included a specific stressful event, the opening of a one-night “theme dinner” restaurant that catered to dinner guests from the general public. We used latent growth curve modeling to investigate the change of strain among employees over time. The results showed that indicators of strain displayed inverted U-shaped trajectories (i.e., strain increased before and decreased after the stressful event) and that group cohesion and emotional variability affected the starting value and the change trajectory of strain. By investigating strain on a daily basis and considering group-based influences in response to discrete stressful events, this study provides significant implications to the hospitality literature and suggestions to hospitality managers on how to alleviate the impact of strain among their workforces.
{"title":"How Team Emotions Impact Individual Employee Strain Before, During, and After a Stressful Event: A Latent Growth Curve Modeling Approach","authors":"S. Xu, Larry R. Martinez, Hubert B. van Hoof","doi":"10.1177/19389655211022661","DOIUrl":"https://doi.org/10.1177/19389655211022661","url":null,"abstract":"Employee strain is a significant and costly issue for hospitality organizations. This study investigated the change trajectory of strain pre, during, and post a discrete stressful event and how cohesion and group emotional variability altered the shape of the trajectory. Using an experience sampling method approach, we gathered 402 daily observations from 84 workers in a period that included a specific stressful event, the opening of a one-night “theme dinner” restaurant that catered to dinner guests from the general public. We used latent growth curve modeling to investigate the change of strain among employees over time. The results showed that indicators of strain displayed inverted U-shaped trajectories (i.e., strain increased before and decreased after the stressful event) and that group cohesion and emotional variability affected the starting value and the change trajectory of strain. By investigating strain on a daily basis and considering group-based influences in response to discrete stressful events, this study provides significant implications to the hospitality literature and suggestions to hospitality managers on how to alleviate the impact of strain among their workforces.","PeriodicalId":47888,"journal":{"name":"Cornell Hospitality Quarterly","volume":"63 1","pages":"490 - 503"},"PeriodicalIF":3.5,"publicationDate":"2021-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1177/19389655211022661","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48573344","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-07-06DOI: 10.1177/19389655211029914
V. Agarwal, J. V. Koch, R. McNab
Because individual listing data for Airbnb typically are not publicly available, private companies have emerged to estimate the performance of Airbnb listings. The implicit assumption of a growing number of academics, policymakers, and consultants is that Airdna’s performance measures are directly comparable with those of STR. We argue that Airdna’s measures of Occupancy, Average Daily Rate (ADR), and Revenue per Available Room (RevPAR) do not conform to industry standards and exhibit significant bias. We expand available evidence by explicitly quantifying the sources and magnitude of the biases for Airdna’s performance measures for Airbnb listings. Using Airdna’s individual listing data for Virginia between the first quarter of 2015 and the 4th quarter of 2019, we find, on average, Airdna’s performance measures for Occupancy, ADR, and RevPAR were biased upward by 60 percent, 78 percent, and 179 percent, respectively.
{"title":"Airbnb’s Success: Does It Depend on Who Is Measuring?","authors":"V. Agarwal, J. V. Koch, R. McNab","doi":"10.1177/19389655211029914","DOIUrl":"https://doi.org/10.1177/19389655211029914","url":null,"abstract":"Because individual listing data for Airbnb typically are not publicly available, private companies have emerged to estimate the performance of Airbnb listings. The implicit assumption of a growing number of academics, policymakers, and consultants is that Airdna’s performance measures are directly comparable with those of STR. We argue that Airdna’s measures of Occupancy, Average Daily Rate (ADR), and Revenue per Available Room (RevPAR) do not conform to industry standards and exhibit significant bias. We expand available evidence by explicitly quantifying the sources and magnitude of the biases for Airdna’s performance measures for Airbnb listings. Using Airdna’s individual listing data for Virginia between the first quarter of 2015 and the 4th quarter of 2019, we find, on average, Airdna’s performance measures for Occupancy, ADR, and RevPAR were biased upward by 60 percent, 78 percent, and 179 percent, respectively.","PeriodicalId":47888,"journal":{"name":"Cornell Hospitality Quarterly","volume":"63 1","pages":"519 - 527"},"PeriodicalIF":3.5,"publicationDate":"2021-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1177/19389655211029914","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47313890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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