Pub Date : 2025-01-29DOI: 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.
{"title":"It is very traditional, you must try it! The role of traditional breakfast in family-run hotels","authors":"Giuseppe Vecchietti , Shynar Dyussembayeva , Giampaolo Viglia , Olga Untilov , Mona Nassar","doi":"10.1016/j.ijhm.2025.104120","DOIUrl":"10.1016/j.ijhm.2025.104120","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"127 ","pages":"Article 104120"},"PeriodicalIF":9.9,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143077644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-29DOI: 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.
{"title":"Leader aggressive humor and hospitality employees’ time theft: The roles of ego depletion and self-compassion","authors":"Lijing Zhao , Yi Su , Phillip M. Jolly , Shashan Bao","doi":"10.1016/j.ijhm.2025.104121","DOIUrl":"10.1016/j.ijhm.2025.104121","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"127 ","pages":"Article 104121"},"PeriodicalIF":9.9,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-28DOI: 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.
{"title":"Negative and positive antecedents for lodging providers’ engagement and market knowledge sharing on online travel agencies","authors":"Kuan-Yang Chen","doi":"10.1016/j.ijhm.2025.104115","DOIUrl":"10.1016/j.ijhm.2025.104115","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"127 ","pages":"Article 104115"},"PeriodicalIF":9.9,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143077647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-28DOI: 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.
{"title":"Adopting circular food practices in Malaysian hotels: The influence of isomorphic pressures and environmental beliefs","authors":"Kian Aun Chang , Ab Aziz Norazlin , Joann P.S. Lim , Md Zabri Mohd Zaidi","doi":"10.1016/j.ijhm.2025.104113","DOIUrl":"10.1016/j.ijhm.2025.104113","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"127 ","pages":"Article 104113"},"PeriodicalIF":9.9,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143077653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-28DOI: 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.
{"title":"Shedding light on new technology: How ambient luminance influences acceptance of AI technologies","authors":"Heng Li","doi":"10.1016/j.ijhm.2025.104119","DOIUrl":"10.1016/j.ijhm.2025.104119","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"127 ","pages":"Article 104119"},"PeriodicalIF":9.9,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143077646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-27DOI: 10.1016/j.ijhm.2025.104091
Foad Irani
The study intends to investigate the impact of deploying human-robot collaboration through planned resilience to enhance the financial and environmental performances of green hotels operating in Turkey. The study investigates the conceptual model using the Dynamic Capabilities Theory. Data collected from 490 full-time employees of all green hotels operating in Turkey through convenience sampling method. The evaluation of the measurement model and examination of the structural model carried out using a two-step approach. The data examined utilizing SPSS 25 and AMOS 24. The paper has made a significant contribution by addressing gaps in existing theories and establishing connections between innovative leadership, human-robot collaboration, and specific aspects of resilience, particularly planned resilience. Outcomes revealed planned resilience as a mediator implies a long-term perspective on sustainability. Green hotels that invest in both human-robot collaboration and resilience planning are better positioned for long-term success because they are adaptable to changes and can weather a variety of obstacles over time.
{"title":"Human-robot collaboration and planned resilience for the financial and environmental success of green hotels","authors":"Foad Irani","doi":"10.1016/j.ijhm.2025.104091","DOIUrl":"10.1016/j.ijhm.2025.104091","url":null,"abstract":"<div><div>The study intends to investigate the impact of deploying human-robot collaboration through planned resilience to enhance the financial and environmental performances of green hotels operating in Turkey. The study investigates the conceptual model using the Dynamic Capabilities Theory. Data collected from 490 full-time employees of all green hotels operating in Turkey through convenience sampling method. The evaluation of the measurement model and examination of the structural model carried out using a two-step approach. The data examined utilizing SPSS 25 and AMOS 24. The paper has made a significant contribution by addressing gaps in existing theories and establishing connections between innovative leadership, human-robot collaboration, and specific aspects of resilience, particularly planned resilience. Outcomes revealed planned resilience as a mediator implies a long-term perspective on sustainability. Green hotels that invest in both human-robot collaboration and resilience planning are better positioned for long-term success because they are adaptable to changes and can weather a variety of obstacles over time.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"127 ","pages":"Article 104091"},"PeriodicalIF":9.9,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143049956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-25DOI: 10.1016/j.ijhm.2025.104088
Haiyang Su , Simin Li , Tong Wen , Yi Liang
Unlike previous research that focused on the influence of kinship networks, the importance of industry networks in fostering hospitality and tourism entrepreneurship, as well as sustainable development, has become increasingly important. This study, grounded in social network theory, utilizes SPSS to analyze data from 420 small hotel and tourism entrepreneurs. Through hierarchical multiple regression, it explores the direct impact of industry network characteristics on entrepreneurial performance, and further examines the mediating role of innovative behavior and the moderating role of leadership self-efficacy. The results show that network centrality and heterogeneity positively affect performance, while the effect of network strength is statistically non-significant. Innovative behavior mediates the relationship between network centrality, heterogeneity, and performance. Lastly, leadership self-efficacy either positively moderates the correlation between network centrality and performance or alters the previously non-significant relationship between network strength and innovative behavior. Theoretical and practical implications are also discussed in this context.
{"title":"The impact of industry network strength, centrality and heterogeneity on entrepreneurial performance in the hospitality and tourism: Perspectives on innovation and leadership","authors":"Haiyang Su , Simin Li , Tong Wen , Yi Liang","doi":"10.1016/j.ijhm.2025.104088","DOIUrl":"10.1016/j.ijhm.2025.104088","url":null,"abstract":"<div><div>Unlike previous research that focused on the influence of kinship networks, the importance of industry networks in fostering hospitality and tourism entrepreneurship, as well as sustainable development, has become increasingly important. This study, grounded in social network theory, utilizes SPSS to analyze data from 420 small hotel and tourism entrepreneurs. Through hierarchical multiple regression, it explores the direct impact of industry network characteristics on entrepreneurial performance, and further examines the mediating role of innovative behavior and the moderating role of leadership self-efficacy. The results show that network centrality and heterogeneity positively affect performance, while the effect of network strength is statistically non-significant. Innovative behavior mediates the relationship between network centrality, heterogeneity, and performance. Lastly, leadership self-efficacy either positively moderates the correlation between network centrality and performance or alters the previously non-significant relationship between network strength and innovative behavior. Theoretical and practical implications are also discussed in this context.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"127 ","pages":"Article 104088"},"PeriodicalIF":9.9,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143049930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-24DOI: 10.1016/j.ijhm.2025.104083
Cecilia Bartaloni , Linda Osti , Charles Frederick Hofacker
Memorable experiences have received considerable attention in tourism research. Yet, there is a lack of a consensus among scholars regarding the elements within the servicescape that contribute to the creation of memorable experiences. Based on this research gap, the present study aims at understanding which elements within the servicescape have a greater impact on guests’ emotions when recalling memorable hotel experiences. A sample of one thousand Italian consumers were asked to share their memories regarding positive, and negative memorable hotel experiences, which were later analyzed with a mixed-research approach. The response rate of the survey was 100 %, however 256 responses were discarded during the qualitative analysis because they did not contain any information related to the accommodation. The recollection of negative emotions in memorable experiences appears to be affected by the physical and social dimension of the service environment and influenced by the fading affect bias.
{"title":"Unpacking the affective dimension of memorable hospitality experiences","authors":"Cecilia Bartaloni , Linda Osti , Charles Frederick Hofacker","doi":"10.1016/j.ijhm.2025.104083","DOIUrl":"10.1016/j.ijhm.2025.104083","url":null,"abstract":"<div><div>Memorable experiences have received considerable attention in tourism research. Yet, there is a lack of a consensus among scholars regarding the elements within the servicescape that contribute to the creation of memorable experiences. Based on this research gap, the present study aims at understanding which elements within the servicescape have a greater impact on guests’ emotions when recalling memorable hotel experiences. A sample of one thousand Italian consumers were asked to share their memories regarding positive, and negative memorable hotel experiences, which were later analyzed with a mixed-research approach. The response rate of the survey was 100 %, however 256 responses were discarded during the qualitative analysis because they did not contain any information related to the accommodation. The recollection of negative emotions in memorable experiences appears to be affected by the physical and social dimension of the service environment and influenced by the fading affect bias.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"127 ","pages":"Article 104083"},"PeriodicalIF":9.9,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143050029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-22DOI: 10.1016/j.ijhm.2025.104108
Jinha Lee , Woo Gon Kim , Kavitha Haldorai
Insect-based food has been promoted as one of the most promising sustainable foods for more than a decade, but it still remains novel for the majority of Western consumers. Drawing upon theories of disgust, value-attitude-behavior, and reasoned action, this study investigates the pathways from perceived values of insect-based food to behavioral intention through a moderated serial mediation model. The results show that healthiness and sustainability are positive values and disgust is a negative value in predicting consumer acceptance and willingness to consume. More importantly, the findings reveal the effectiveness of invisible edible insects in food in reducing the negative impact of disgust on expected sensory liking and on subsequent indirect paths, and the positive influence of consumer adventurousness as a moderator. This study highlights the key influences on insect-based food acceptance and how they should be strategized to successfully market it to U.S. consumers.
{"title":"Shaping the future of sustainable dining in the US: Marketing insect-based food using degree of visibility and consumer adventurousness","authors":"Jinha Lee , Woo Gon Kim , Kavitha Haldorai","doi":"10.1016/j.ijhm.2025.104108","DOIUrl":"10.1016/j.ijhm.2025.104108","url":null,"abstract":"<div><div>Insect-based food has been promoted as one of the most promising sustainable foods for more than a decade, but it still remains novel for the majority of Western consumers. Drawing upon theories of disgust, value-attitude-behavior, and reasoned action, this study investigates the pathways from perceived values of insect-based food to behavioral intention through a moderated serial mediation model. The results show that healthiness and sustainability are positive values and disgust is a negative value in predicting consumer acceptance and willingness to consume. More importantly, the findings reveal the effectiveness of invisible edible insects in food in reducing the negative impact of disgust on expected sensory liking and on subsequent indirect paths, and the positive influence of consumer adventurousness as a moderator. This study highlights the key influences on insect-based food acceptance and how they should be strategized to successfully market it to U.S. consumers.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"127 ","pages":"Article 104108"},"PeriodicalIF":9.9,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143049957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-22DOI: 10.1016/j.ijhm.2025.104114
Yejia Guo , Baker Ayoun , Sidi Zhao
This study extends research on hospitality employee recruitment and retention by examining what employees are communicating through their online reviews. Centering on the Employee Value Propositions (EVPs) as a theoretical framework, the current study proposes that this industry presents distinct propositions that are valuable to employees but remain underexplored by earlier studies that tend to focus on presumptive knowledge. Using topic modeling techniques, including Latent Dirichlet Allocation (LDA) and Guided LDA, the authors analyzed 19,488 unstructured employee reviews from Glassdoor.com. The findings confirmed that interactions with colleagues and other individuals in the workplace play a significant role in shaping employees' satisfaction or dissatisfaction with their hospitality jobs. In addition, the findings reveal that the diverse set of benefits, such as complementary travel and hospitality products, can become important economic values in hospitality positions, sometimes overcoming the weakness of low pay in salary. Altogether, the research illuminates how EVP can be understood by hospitality researchers and ultimately implemented by practitioners.
{"title":"Is someone listening to me? A topic modeling approach using guided LDA for exploring hospitality value proposition through online employee reviews","authors":"Yejia Guo , Baker Ayoun , Sidi Zhao","doi":"10.1016/j.ijhm.2025.104114","DOIUrl":"10.1016/j.ijhm.2025.104114","url":null,"abstract":"<div><div>This study extends research on hospitality employee recruitment and retention by examining what employees are communicating through their online reviews. Centering on the Employee Value Propositions (EVPs) as a theoretical framework, the current study proposes that this industry presents distinct propositions that are valuable to employees but remain underexplored by earlier studies that tend to focus on presumptive knowledge. Using topic modeling techniques, including Latent Dirichlet Allocation (LDA) and Guided LDA, the authors analyzed 19,488 unstructured employee reviews from Glassdoor.com. The findings confirmed that interactions with colleagues and other individuals in the workplace play a significant role in shaping employees' satisfaction or dissatisfaction with their hospitality jobs. In addition, the findings reveal that the diverse set of benefits, such as complementary travel and hospitality products, can become important economic values in hospitality positions, sometimes overcoming the weakness of low pay in salary. Altogether, the research illuminates how EVP can be understood by hospitality researchers and ultimately implemented by practitioners.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"127 ","pages":"Article 104114"},"PeriodicalIF":9.9,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143049958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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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