International Journal of Hospitality Management最新文献

Climate change and tourist development are increasing the frequency and severity of water stress situations. This study aims to summarize the research findings in articles exploring water-saving measures applied in hotels. Based on the Cochrane protocol, a systematic review was conducted for the period 2000–2020. Several searches were run to select 39 articles and a coding system was built to classify the findings. Results point out that low cost are the most widely applied measures, probably because have shorter payback periods. However, reclaimed water is one of the most explored measures by academic literature. Different research gaps have been identified. First, no articles have explored the impact of the introduction of water-saving actions on hotels’ competitiveness. Secondly, there is a lack of deeper exploration of stakeholders’ roles and contributions to water-saving management. Finally, it would also be important to analyse to what extent new forms in hotel management influence decision-making.

Foodstagramming has grown in popularity within foodservice contexts. While it is commonly seen as a tool for impression management and normative behavior, the influence of social interaction on foodstagramming has received limited attention. This research aims to fill this gap by examining the interplay of social interaction, tie strength with peers, and subjective well-being, through the lens of social presence theory. An explanatory sequential mixed methods design with two empirical studies was conducted. Using a survey design, the Study 1 reveals that the need for social interactions serves as a precursor to foodstagramming benefits and establishes a mediated relationship leading to subjective well-being. Study 2 employs a qualitative inquiry to provide an in-depth understanding of the impact of posting food selfies on individual subjective well-being. It further reveals that sharing food selfies not only influences personal happiness at the moment of posting but also continues to affect subjective well-being over a relatively extended period. This research enriches social presence theory by exploring the sense of presence and community created through vivid food photos and by explaining the different effects of strong and weak ties. It also contributes new insights to the hospitality literature, highlighting the interconnectedness of offline and online experiences, which collectively contribute to customers’ enhanced life satisfaction in a commercial setting.

The economic impacts of the minimum wage have been the focus of ongoing conflicting debates among policymakers and researchers. Taking a sample of 69694 firms established from 2011 and 2019 in the Chinese hotel sector, we analyzed the impact of minimum wage on firm survival and the moderating effect of the digital economy. Empirical evidences show that minimum wage has a positive impact on the survival risk of hotels, and the digital economy can negatively moderate the relationship between minimum wage and the survival risk of hotels. These findings are robust when tested with the hotel data of cross-provincial city pairs, other estimation models or longer observation periods. In addition, this study finds that the impact of the minimum wage and the moderating effect of the digital economy vary with hotel types. The rise of the minimum wage has brought greater operating pressure to formal hotel enterprises, and the digital economy has a greater inhibitory effect on the relationship between the rise of the minimum wage and the survival risk of hotel enterprises in informal hotel enterprises. The results indicate that informal hotels are less adversely affected by the increasing minimum wage and benefit more from the development of the digital economy.

With the hospitality industry facing an ongoing labor shortage exacerbated by the pandemic, this study extends research on job applicants' preferences for job offers, drawing primarily from the person-environment fit theory. It focuses on understanding the importance of entry-level salary, person-job (PJ) fit, and person-organization (PO) fit within the context of hospitality businesses. Using a two-phase model that unifies and extends the job choice of single-attribute and multiple-attribute job offers, this study uses mixed ANOVA analyses to test the proposed hypotheses. Our main result shows that job applicants experiencing high perceived financial stress are more likely to accept the job offer with both PJ fit and PO fit when compared to (a) the job offer with a higher entry-level salary and PJ fit and (b) the job offer with a higher entry-level salary and PO fit. Based on these findings, several theoretical and empirical implications are discussed.

The hospitality industry faces a gender gap in leadership. Further research is needed to explore if gender stereotypes emerge naturally in applicant materials, like resumes and cover letters. This paper examines the use of agentic and communal language in men and women's self-descriptions in applicant materials, as well as differences in agentic and communal language in descriptions of successful leaders in the industry. Across Studies 1–3, women used more communal language than men in self-descriptions in applicant materials, though differences in agentic language did not emerge. Study 4 found that agentic characteristics were strongly associated with leadership in respondent descriptions of successful leaders in the industry. These findings suggest that gender stereotypes in selection contexts can be attributed to women using more communal language in applicant materials and highlight the need to assess potentially biased selection processes in the hospitality industry.

This study explored how the type, quantity, and polarity of information shape customer uncertainty in consumption values, utilizing longitudinal and large-scale user-generated data collected from Yelp. Two types of curvilinear relationships between information quantity and consumer uncertainty were identified. Pattern (a) exhibits an inverted U-shaped trend where uncertainty rises with information volume (under scarcity) but diminishes after a threshold (indicating sufficiency). In contrast, Pattern (b) shows recurrent uncertainty surges after surpassing a volume threshold, signaling information overload. Moreover, the study revealed that the polarity of visual information significantly moderates the impact of information quantity on customer uncertainty. The findings suggest that restaurant managers, within the eWOM context, should tailor information management strategies corresponding to different stages of information diffusion. Lastly, the study underscores the importance of monitoring conflicting information for restaurant managers to effectively mitigate customer uncertainty, emphasizing the utility of the novel big data-based approach to measure customer uncertainty.

Based on the conservation of resources theory, this study investigated the relationships between the online travel agency employees' perceived benefits and risks of ChatGPT, job insecurity, and turnover intention. Additionally, we also examined the mediating role of job insecurity and the moderating role of organizational support. Using data from a sample of 432 United States OTA employees, the findings demonstrated that the perceived benefits and risks of ChatGPT significantly affected perceived job insecurity. Moreover, the perceived benefits and risks of ChatGPT indirectly influenced turnover intention through the intermediary variable of perceived job insecurity. Organizational support positively moderated the impact of perceived benefits and negatively moderated perceived risks on job insecurity and turnover intentions, thus helping employees cope with challenges and reduce uncertainty. The findings underscore the need for organizations to foster supportive environments to manage the impact of ChatGPT on OTA employee retention. The theoretical and practical implications were discussed.

The short-term rental market remains highly competitive, requiring that hosts should identify effective strategies to position their products for desirable performance. This study investigates the optimal balance beyond dyadic choice between differentiating from or conforming to competitors, in the dimensions of properties’ functional and aesthetic design. We hypothesize U-shaped distinctiveness-performance relationships considering high legitimacy pressure and low strategy effectiveness in the short-term rental context. Moreover, the moderating effects of factors including online review volume and listing age are examined. Analyzing a sample of 99,757 Airbnb listings in Texas, the findings reveal different patterns of product positioning between functionality and aesthetics. The moderate degree of distinctiveness in functionalities leads to the worst performance while in aesthetics generating the best outcome. This study contributes to the hospitality literature by introducing and testing optimal distinctiveness within the short-term rental market. The findings also provide positioning guidance for short-term rental listings under different conditions.

The increasing focus on environmental issues has resulted in the widespread acceptance and prominence of green innovation. However, existing literature on hotel management has overlooked exploring the key factors that drive green innovation specifically through the mediating mechanisms of green dynamic capability (GDC) and green environmental orientation (GEO). To fill the gap in the existing hospitality literature this study utilized the natural resource-based view (NRBV) to investigate the correlation between green transformational leadership (GTL) and green innovation (GI). Two research studies were carried out in Italian luxury hotels to assess the efficacy of the theoretical framework. The research findings emphasize that the enhancement of a hotel’s GDC and GEO can be facilitated by providing GTL. This in turn may lead to the enhancement of GI which improves the CA and GP of a hotel.

Empirical evidence has demonstrated that customers often share diverse, and sometimes even conflicting, eWOM information on various social platforms, bringing new challenges to eWOM management. Based on the platform symmetry theory, this work explores how customers’ positive or negative service experience alters their choice of social platforms for eWOM communications. Using five studies, across restaurant and hotel services, we find that customers tend to share positive eWOM on symmetrical social platforms (e.g., WeChat) but negative eWOM on asymmetrical social platforms (e.g., TikTok, Weibo). Self-enhancement and emotion regulation motivations mediate the impact of service experiences on customers’ social platform preferences. Such an effect, however, is attenuated when the service is hedonic (vs. utilitarian) by nature. This work expands the existing literature on eWOM sharing and social platforms within the hospitality industry and offers valuable insights for service providers regarding effective eWOM management in the social media era.