International Journal of Hospitality Management最新文献

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Enhancing organizational structures for revenue management in small and medium-sized independent hotels: Evidence from China

IF 9.9 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2025-02-04 DOI: 10.1016/j.ijhm.2025.104122

Li Sun , Markus Schuckert , Alice H.Y. Hon

This study explores the challenges and complexities of organizational structure of revenue management (RM) in small and medium-sized (SMS) independent hotels in China. Its goal is to guide hotel practitioners in optimizing RM structures through the established framework for RM-related organizational design. Using a mixed methodology, the study combines longitudinal qualitative in-depth interviews with hotel employees and quantitative analysis to examine the relationship between organizational structures and hotel characteristics. The findings emphasize the importance of having a dedicated RM role and suggests that placing the revenue manager within the sales and marketing department may be more effective for SMS independent hotels. Additionally, the study highlights the potential of AI-powered RM software to enhance RM performance and develops a framework tailored to the needs of SMS hotels in China. It provides practical insights for hotel practitioners seeking to improve their RM practices and organizational structures, particularly in the context of adopting new technologies.

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引用次数: 0

The compass for restaurant menu design experiments: Dissecting restaurant menu design through the TCCM framework

IF 9.9 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2025-02-04 DOI: 10.1016/j.ijhm.2025.104118

Michael Man Him Ip , Robin Chark

This study analyzes 85 papers about restaurant menu design experiments using the theories-characteristics-contexts-methods (TCCM) framework and provides a systematic review according to the four aspects of the framework. A conceptual framework is developed in the study based on the six dimensions of menu design and four-layer models of the consumer-behavior measures related to menu design. This study also synthesizes the theories of various menu design studies to support the models and conceptual framework, highlights the development of menu design studies, and analyzes the experimental designs, variables and general trends. Implications and future research opportunities are discussed.

引用次数: 0

The impact of the perception of smart hotel attributes and perceptions of service innovation on tourist happiness and brand loyalty

IF 9.9 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2025-02-01 DOI: 10.1016/j.ijhm.2025.104107

Anna Dai , Jingsong Zhang , Chen Kuo Pai , Timothy J. Lee

This study takes smart hotel attributes as its entry point, uses cognitive-affective system theory as its analytical framework, and introduces variables such as tourist happiness, perceived service innovation, and willingness to co-create to explore the changes in tourist perceptions of smart hotels affected by the pandemic recent pandemic. Taking tourists who stayed in smart hotels within the past year as the survey object, 579 questionnaires were distributed, and 487 valid questionnaires were collected. Interestingly, it was found that post pandemic tourists may focus more on fashion, hedonism and non-contact environments, while the original more functional attributes are no longer as important. In addition to this, the path results show that only the effect of perceived service innovation on loyalty does not hold, while the rest have a significant positive effect. The results of this study provide valuable information for the subsequent development of smart hotels and related stakeholders.

引用次数: 0

When robot appearance and service style interact to influence customers’ willingness to pay: The mediating role of perceived restaurant quality

IF 9.9 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2025-01-31 DOI: 10.1016/j.ijhm.2025.104117

Stephanie Hui-Wen Chuah , Joaquim Dias Soeiro

Incorporating robotics into the service industry fundamentally shifts how hospitality businesses operate and interact with their customers. While there is a growing interest in understanding consumer responses to humanoid (vs. non-humanoid) robots, the potential interaction effects between robot and restaurant characteristics, along with the mechanisms underlying these relationships, have rarely been examined. Grounded in the schema incongruity theory, a mediated moderation model was developed to test the interactive effect of robot appearance and restaurant service style on customers’ willingness to pay (WTP) through perceived restaurant quality. The results yielded by four experiments confirmed that the use of mechanical/machine-like robots in full-service restaurants decreases consumers’ WTP due to perceived low food quality. On the other hand, the use of human-like robots in quick-service restaurants decreases consumers’ WTP due to perceived low service quality. These findings enrich the hospitality literature on service robots and provide crucial insights for restaurateurs planning to invest in this emerging technology.

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引用次数: 0

Drivers, barriers, and challenges in NRevPAR and RevPAC adoption – Towards a revenue management adoption scale

IF 9.9 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2025-01-30 DOI: 10.1016/j.ijhm.2025.104116

Huey Chern BOO , Detlev REMY , Kuan-Huei LEE

The prevalence of online distribution channels, empowered consumers, shrinking profit margins, and progression toward personalized pricing necessitate new revenue management performance measures. NRevPAR and RevPAC emerge as two promising metrics. This study analyzed data from the chain and independent hotel operators to unearth the challenges and influencing factors of adopting these metrics. Using a modified Technology-Organization-Environment framework, our findings show that the primary motivation stems from the direct relative advantage. However, the absence of industry-wide standards for benchmarking poses a significant impediment. The compatibility factor was only indirectly substantiated. Within the organizational context, lack of top management support is the predominant barrier while resource constraints pose substantial challenges. Notably, this study reveals the significance of network externality in the hospitality context, a novel contribution to literature. The extracted texts lay the groundwork for scale development, and the findings are important for a comparative study in the post-COVID-19 situation.

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引用次数: 0

It is very traditional, you must try it! The role of traditional breakfast in family-run hotels

IF 9.9 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2025-01-29 DOI: 10.1016/j.ijhm.2025.104120

Giuseppe Vecchietti , Shynar Dyussembayeva , Giampaolo Viglia , Olga Untilov , Mona Nassar

This work examines how the type of breakfast offered by a family-run hotel affects guests' decisions to stay. Grounded in the construal level theory, we hypothesize that offering a traditional, local breakfast, compared to a continental one, increases the likelihood of guests staying, especially among leisure travelers in a family run hotel. A field experiment (n = 146) and an online study (n = 300) test this hypothesis by exposing guests to different breakfast conditions. The findings confirm that traditional, local breakfast increases the number of guests who stay for breakfast, with a stronger effect for tourist travelers. Perceived authenticity mediates this relationship. The paper contributes to understanding consumer decision-making in hospitality and offers practical implications for revenue management, suggesting that providing traditional, local breakfast can increase hotel profits.

引用次数: 0

Leader aggressive humor and hospitality employees’ time theft: The roles of ego depletion and self-compassion

IF 9.9 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2025-01-29 DOI: 10.1016/j.ijhm.2025.104121

Lijing Zhao , Yi Su , Phillip M. Jolly , Shashan Bao

Leader humor acts as an interpersonal tool in invigorating employees in hospitality sector, yet improperly expressed humor can have counterproductive effects. In this study, we use ego depletion theory to investigate how and when leader aggressive humor predicts a particular form of counterproductive work behavior—time theft. Our multi-wave data, collected from 269 frontline service employees across six Chinese hotels, reveals a positive association between leaders’ use of aggressive humor and employee time theft, which is mediated by ego depletion. Moreover, the aforementioned relationship is moderated by self-compassion, such that the adverse impact of leader aggressive humor is mitigated when employees demonstrate higher levels of self-compassion. Theoretical and practical implications regarding humor, ego depletion, and time theft are discussed.

引用次数: 0

Negative and positive antecedents for lodging providers’ engagement and market knowledge sharing on online travel agencies

IF 9.9 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2025-01-28 DOI: 10.1016/j.ijhm.2025.104115

Kuan-Yang Chen

Few studies have investigated the factors that negatively affect online engagement and knowledge sharing or examined the perceptions and behavioral intentions of lodging providers regarding online travel agencies. This study explored the benefits and costs of the online engagement and market knowledge sharing of lodging providers in terms of transaction cost economics, social interaction, and social capital. In total, 260 questionnaires were collected from lodging providers and analyzed using structural equation modeling. Transaction costs had both positive and negative effects; social interaction had nonsignificant effects; and social capital had positive effects. Online engagement is an intermediary between specific antecedents and market knowledge sharing for lodging providers. This study is the first to reveal the effects of integrating transaction cost attributes with societal factors on the engagement and sharing of market knowledge linkages in online travel agencies from the perspective of business clients.

引用次数: 0

Adopting circular food practices in Malaysian hotels: The influence of isomorphic pressures and environmental beliefs

IF 9.9 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2025-01-28 DOI: 10.1016/j.ijhm.2025.104113

Kian Aun Chang , Ab Aziz Norazlin , Joann P.S. Lim , Md Zabri Mohd Zaidi

Food waste (FW) is a major environmental concern that is particularly relevant for the hospitality industry. This exploratory study examined the adoption of circular food waste management (FWM) in Malaysia by connecting this issue to the food recovery hierarchy and contextualising the findings with institutional theory and environmental belief model. Interviews were conducted with 13 hotel representatives from four- to five-star hotels to gain their insights on the roles of extrinsic (isomorphic pressures) and intrinsic (environmental beliefs) forces that drive hotels to adopt circular FWM. Results revealed mimetic (competitor) and normative (customer) pressures predominantly motivated the adoption of food donation and upcycling practices. Internally, the perceived environmental benefits of these practices, such as positive environmental contribution, improved employee awareness, operation cost savings, and better business opportunities, were also crucial. Implications from this study suggest hotels should integrate sustainability knowledge in their training programmes whilst fostering green leadership to promote pro-environmental behaviour among hospitality professionals. In addition, recognition from external bodies can enhance hotels’ reputation and image as sustainable businesses through the influence of mimetic pressure. Concurrently, the result also signals to the authorities and policymakers to adopt a more proactive approach in promoting circular FWM practices.

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引用次数: 0

Shedding light on new technology: How ambient luminance influences acceptance of AI technologies

IF 9.9 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2025-01-28 DOI: 10.1016/j.ijhm.2025.104119

Heng Li

Artificial Intelligence (AI) has emerged as a significant tool for enhancing customer experience in the tourism and hospitality industries. However, previous research has indicated that individuals’ attitudes toward these burgeoning technologies are ambivalent and shaped by an array of diverse factors. In the current study, we explored the potential impact of ambient light luminance on customers’ and tourists’ acceptance of AI within tourism and hospitality contexts. The results of a field study conducted across multiple locations of a restaurant chain and a series of lab experiments consistently demonstrated that consumers were more likely to adopt AI technologies in brightly lit environments, as opposed to dimly lit ones. Process evidence suggests that this phenomenon occurs because ambient light luminance impacts public self-awareness, which in turn affects perceptions of AI tools. Our research opens up possibilities for designing ambient lighting systems in various settings where human-AI interaction is crucial.

引用次数: 0

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