International Journal of Hospitality Management最新文献

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Tech at the table: Managerial insights into workforce evolution in restaurants 餐桌上的科技：对餐厅员工进化的管理见解

IF 8.3 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2026-02-13 DOI: 10.1016/j.ijhm.2026.104604

Nirmeen M.A.A. Elmohandes , Károly Pető , Katalin Csobán , Mostafa N.M. Marghany

By integrating the technology acceptance model (TAM) and technology-organisation-environment (TOE), this study explores the factors affecting UK restaurant managers’ intentions to adopt advanced technologies and how these intentions shape the future of the restaurant workforce. Drawing on a qualitative approach, the data collection involves semi-structured interviews and field observations to provide comprehensive insights. Thematic analysis was employed to extract key themes, uncovering factors across three dimensions: technological (usefulness, ease-of-use, cost), organisational (trust, employee engagement, readiness), and environmental (brand perception, competitive pressure, labour dynamics). The analysis led to three in-depth scenarios of the workforce future: (1) human-technology interaction (HTI), (2) tech-related joblessness (TJ), and (3) unemployment and job creation paradox (UJCP). Each scenario was explored thoroughly and individually, informing strategies for workforce management. This research enhances the TAM-TOE model by providing a comprehensive insight into managerial decision-making towards technology adoption. It also offers practical workforce solutions for policymakers, enabling them to address automation challenges while supporting sustainable employment practices.

通过整合技术接受模型（TAM）和技术-组织-环境（TOE），本研究探讨了影响英国餐厅经理采用先进技术意图的因素，以及这些意图如何塑造餐厅员工的未来。数据收集采用定性方法，包括半结构化访谈和实地观察，以提供全面的见解。主题分析用于提取关键主题，揭示三个维度的因素：技术（有用性、易用性、成本）、组织（信任、员工敬业度、准备程度）和环境（品牌认知、竞争压力、劳动力动态）。通过分析，我们得出了劳动力未来的三种深度情景：(1)人机交互（HTI），(2)技术相关失业（TJ），以及(3)失业与就业创造悖论（UJCP）。每个场景都进行了全面和单独的探讨，为劳动力管理策略提供了信息。本研究通过提供对技术采用的管理决策的全面洞察，增强了TAM-TOE模型。它还为政策制定者提供了实用的劳动力解决方案，使他们能够在支持可持续就业实践的同时应对自动化挑战。

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引用次数: 0

Greening hospitality: How indoor greenery and visual attention shape guest experience and sustainability perception in luxury hotels 绿色酒店：室内绿化和视觉关注如何塑造豪华酒店的客人体验和可持续性感知

IF 8.3 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2026-02-13 DOI: 10.1016/j.ijhm.2026.104616

Jisun Lee , MiRan Kim , Eunsil Lee

As hotels increasingly implement sustainability-focused practices, integrating natural features in hotel environments has emerged as a strategic approach to enhance guest experience and environmental appeal. This study employs a multi-method research design using visual stimuli of hotel lobbies with and without indoor greenery. A between-subjects survey showed that greenery significantly increased pleasure and perceived sustainable performance, which positively affected hotel image and mediated the relationship between greenery and willingness to pay more. An experiment study incorporating eye-tracking with post-exposure surveys examined visual attention as a linking mechanism. Results revealed that greenery captured greater visual attention, which was positively associated with pleasure and perceived sustainable performance. These findings provide new insight into the potential role of greenery as a visual cue that shapes guest perceptions of sustainability and brand image. The study offers theoretical and practical contributions by showing how environmental features can influence guest experience and behavior through visual engagement.

随着酒店越来越多地实施以可持续发展为重点的实践，将自然特征融入酒店环境已成为增强客人体验和环境吸引力的一种战略方法。本研究采用多方法研究设计，利用室内绿化和不绿化的酒店大堂的视觉刺激。受试者间调查显示，绿化显著提高了顾客的愉悦感和可持续绩效，这对酒店形象产生了积极影响，并在绿化与消费意愿之间起到中介作用。一项结合眼动追踪和曝光后调查的实验研究检验了视觉注意作为一种联系机制。结果显示，绿色植物吸引了更多的视觉注意力，这与愉悦感和感知的可持续表现呈正相关。这些发现为绿色植物作为一种视觉线索的潜在作用提供了新的见解，这种视觉线索塑造了客人对可持续性和品牌形象的看法。该研究通过展示环境特征如何通过视觉参与影响客人的体验和行为，提供了理论和实践贡献。

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引用次数: 0

What are the real motivations for consumers to choose green hotels, green or functional? An empirical study based on WSR theory 消费者选择绿色酒店的真正动机是什么，绿色的还是功能性的？基于WSR理论的实证研究

IF 11.7 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2026-02-09 DOI: 10.1016/j.ijhm.2026.104562

Xiao Liu, Ming-Yang Li

The sustainable development of green hotels hinges critically on consumers’ willingness to choose them. However, previous studies have frequently focused on the influence of environmentalism on consumers’ willingness to choose green hotels, overlooking the significance of general functional requirements. This study employs the Wuli, Shili, Renli (WSR) system methodology to construct a framework of influencing factors that shape consumers’ willingness to choose green hotels. Subsequently, based on survey data from 355 guests, structural equation modeling is used to empirically analyze the direction, magnitude, and interrelationships among these factors. An interesting conclusion is that the impact of health and functional requirements on consumers’ willingness to choose surpasses that of seeking green behavior. Furthermore, seeking green behavior has a greater impact on consumers’ emotional well-being than their willingness to pay a premium. Based on this, this study offers both theoretical contributions and practical implications for the sustainable development of green hotels.

绿色酒店的可持续发展关键取决于消费者的选择意愿。然而，以往的研究往往侧重于环保主义对消费者选择绿色酒店意愿的影响，忽视了一般功能需求的重要性。本研究采用WSR （Wuli, Shili, Renli）系统方法论，构建了消费者选择绿色酒店意愿的影响因素框架。随后，基于355位客人的调查数据，运用结构方程模型对这些因素之间的方向、大小和相互关系进行实证分析。一个有趣的结论是，健康和功能要求对消费者选择意愿的影响超过了寻求绿色行为的影响。此外，寻求绿色行为对消费者情感健康的影响大于他们支付溢价的意愿。基于此，本研究对绿色酒店的可持续发展具有理论贡献和实践意义。

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引用次数: 0

Conceptualizing social dynamic capabilities: Contextual embeddedness in hospitality industry 概念化社会动态能力：酒店业的情境嵌入性

IF 11.7 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2026-02-09 DOI: 10.1016/j.ijhm.2026.104595

Álvaro Dias, Laura Zizka, Shaniel Bernard, Manisha Singal, Jo Ann Ho

This study introduces the concept of Social Dynamic Capabilities to address the growing need for hospitality organizations to align business strategies with social sustainability goals. Employing a grounded theory approach, we develop propositions and a conceptual framework delineating social dynamic capabilities from the broader concept of dynamic capabilities. Our research was conducted in two phases: an exploratory phase to identify core skills and practices for social dynamic capabilities and a confirmatory phase to refine the framework. The findings underscore the importance of stakeholder collaboration and community involvement in the operationalization of social dynamic capabilities, leading to the concept of Collaborative Social Transformation. Our study advances the dynamic capabilities framework by extending it into the social domain and providing a practical framework for implementation. This study provides a new perspective on integrating social sustainability issues into long-term organizational practices.

本研究引入了社会动态能力的概念，以解决酒店组织日益增长的需求，使业务战略与社会可持续发展目标保持一致。采用扎根理论的方法，我们从更广泛的动态能力概念出发，提出了描述社会动态能力的命题和概念框架。我们的研究分两个阶段进行：探索阶段，确定社会动态能力的核心技能和实践；验证阶段，完善框架。研究结果强调了利益相关者协作和社区参与对社会动态能力运作化的重要性，从而引出了协作社会转型的概念。我们的研究通过将动态能力框架扩展到社会领域并提供实施的实用框架来推进动态能力框架。本研究为将社会可持续性问题纳入长期组织实践提供了新的视角。

引用次数: 0

Bridging hospitality and healthcare: A data-driven approach to leveraging service excellence for improved patient satisfaction 连接酒店服务和医疗保健：一种数据驱动的方法，利用卓越的服务来提高患者满意度

IF 11.7 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2026-02-07 DOI: 10.1016/j.ijhm.2026.104599

Sreejith R., Sinimole K.R., Siva Shankar S., Bhuvan Unhelkar

引用次数: 0

From humans to objects: The impact of service robots on employees’ objectification of others in the hospitality workplace 从人到物：服务机器人对酒店工作场所员工对他人物化的影响

IF 11.7 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2026-02-07 DOI: 10.1016/j.ijhm.2026.104597

Bin Li, Xi Y. Leung, Yingxin Huo, Liyu Yang

引用次数: 0

Her wine, her way: How women’s ownership disclosure in wine marketing shapes women consumers’ choices 她的酒，她的方式：女性在葡萄酒营销中的所有权披露如何影响女性消费者的选择

IF 11.7 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2026-02-06 DOI: 10.1016/j.ijhm.2026.104596

Demi Shenrui Deng, Christina Geng-qing Chi, Ruiying (Raine) Cai

引用次数: 0

How to get more plant-based meat dishes on restaurant menus? A mini-theory and initial empirical validation 如何在餐厅菜单上获得更多的植物性肉类菜肴？一个小理论和初步的经验验证

IF 11.7 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2026-02-06 DOI: 10.1016/j.ijhm.2026.104593

David Fechner, Bettina Grün, Rachel Perkins, Sara Dolnicar

引用次数: 0

When and why loyal customers react negatively to AI services: A respect theory perspective 忠诚客户何时以及为何对人工智能服务产生负面反应：尊重理论视角

IF 11.7 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2026-02-05 DOI: 10.1016/j.ijhm.2026.104598

Wenqi Zhang, Laurie Wu, Stephanie Q. Liu

引用次数: 0

Operationalizing smart service experience: Guest engagement, value, memories, and behavioral intentions in hotels 实施智能服务体验：酒店的客人参与度、价值、记忆和行为意图

IF 11.7 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management

Pub Date : 2026-01-31 DOI: 10.1016/j.ijhm.2026.104588

Faizan Ali, Gokhan Sener, Zvijezdana Petkovic, Muhittin Cavusoglu, Salman Alotaibi

引用次数: 0

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