International Journal of Hospitality Management最新文献

Pet-friendly tourism is a modern trend that has recently attracted a lot of attention. This paper offers a broad-perspective view related to the desire of people to travel with their pets and the implications for hotels where pet owners co-exist with other tourists who may not be equally fond of pets. Quantitative and qualitative studies are used for combining the views of hotels with those of tourists, to identify solutions that can improve the experience for guests both with and without pets. Results from studies are compared with recent literature findings, with emphasis on reasons and motives of tourists and hotels and the resulting policy implications. Evidence suggests that a three-fold dynamic interaction exists between hotels, guests with pets, and guests without pets, and the hotels must consider certain identified important factors and apply specific policies to successfully manage this challenging interaction.

As employee satisfaction (ES) plays a critical role in the success of hospitality businesses, the factors influencing ES have been extensively investigated in the literature. However, considering the enterprises’ limited resources, it becomes crucial to allocate these resources based on the priority of factors in order to enhance ES. Importance-Performance Analysis (IPA) and Asymmetric Impact-Performance Analysis (AIPA) are the quantitative techniques used by scholars in the prioritization of attributes. Therefore, this study aimed to examine employees’ perceptions of various internal marketing (IM) practices and the influence of each practice on ES by comparing IPA and AIPA. The analysis results of both techniques revealed different results from each other based on a sample of 764 hotel employees in Antalya. A comparison of the two approaches’ results suggests that AIPA is more efficient than IPA in achieving higher ES.

In a world increasingly concerned with environmental sustainability, businesses recognize the pivotal role of employees in promoting green practices. Despite this recognition, evidence about employees’ perceptions of green supervisor support and its mediators, moderators, and outcomes in the hospitality literature is scarce. Therefore, this study investigates the dynamic interplay between green supervisor support, green self-efficacy (GSF), green descriptive norms, green creativity, and green task performance (GTP) in Nigeria’s burgeoning hospitality sector. The results of the structural equation modeling suggest that GSF and green creativity sequentially and partially mediate the link between green supervisor support and GTP. The results further suggest that green descriptive norms strengthen the positive linkage between green supervisor support and GSF, while green descriptive norms act as a moderator in the abovementioned sequential mediation process. Our study offers a comprehensive framework for fostering sustainability and improving green employee performance in a rapidly evolving global landscape.

This study examined the impact of sense of community (SOC) on senior living community (SLC) residents’ satisfaction. Additionally, the influence of satisfaction on overall life satisfaction was examined. The current study further investigated the impact of satisfaction on word-of-mouth (WOM) intentions toward the SLC in which they currently reside and toward moving to any other SLC. The data were collected from 274 SLC residents in the US. Structural equation modeling (SEM) was used to test the study hypotheses. The study found that all SOC dimensions significantly influenced residents’ satisfaction, and residents’ satisfaction positively impacted their satisfaction with life and WOM intentions toward the SLC, and toward moving to any other SLC. The study results offer substantial academic contributions by providing a deeper understanding of the factors influencing resident satisfaction and practical implications for SLC operators, suggesting strategies to improve resident satisfaction, and ultimately, foster positive word-of-mouth intentions.

The number of dog owners increased due to the impacts of the COVID-19 pandemic. In the foodservice industry, a noticeable gap exists related to the perceived value that consumers derive from visiting pet-friendly restaurants with their dogs. Therefore, this study aims to fill this gap using a scale development approach. Additionally, it seeks to identify the factors influencing consumers’ perceived value, purchase intentions, and willingness to pay a premium price for pet-friendly food services. This study identified eight dimensions of dog owners’ perceived value and confirmed the relationships between social norms and self-efficacy on dog owners’ perceived value. It also examined how perceived value influenced dog owners’ future behavioral intentions and willingness to pay a premium price. The findings of this study extend the understanding of consumers’ perceived value of pet-friendly food services and provide valuable suggestions for practitioners in the food service industry.

Hospitality’s central role in the tourism experience is well documented. However, traditional methods of hospitality measurement fail to capture tourists’ multi-dimensional experiences and the varying impacts of hospitality dimensions on individuals’ behavior. This study employed a big data–based mixed method approach, integrating grounded theory, natural language processing, and multiple linear regression. 68,421 online reviews of rural homestays were analyzed to investigate guests’ hospitality experiences. Findings showed that rural homestay hospitality comprises four dimensions: material objects, services, information, and emotions. The devised rural homestay hospitality index significantly influenced property ratings, with different hospitality dimensions having unique effects. The outcomes of this study hold implications for product creation, guest satisfaction, and the development of evaluation systems for rural homestays.

Drawing upon the effort-recovery model and conservation of resources theory, we examine the mechanisms through which recovery experiences influence hotel workers’ subjective well-being, organizational citizenship behavior, and task performance. Following this, we conducted semi-structured interviews to delve deeper into the results obtained from structural equation modeling. Results show that employees’ relaxation and mastery over recovery experiences positively and significantly affected their subjective well-being, organizational citizenship behavior, and task performance. No significant relationship was found among psychological detachment, subjective well-being, and task performance, or between control and organizational citizenship behavior. Despite this, organizational citizenship behavior played a mediating role between the three dimensions of recovery experiences and task performance. Theoretical and practical implications are provided.

This research explores the determinants and implications of brand attachment in the fast-growing online meal-kit industry. The objectives were to explore the components constituting the system and food quality, establish their impact on brand attachment, and examine the subsequent impact on consumer behavioral intentions. Utilizing big data analytics, the study analyzed real-time app content sourced from consumer reviews using a text mining technique and employed structural model analysis to validate a proposed model with five emerging factors from the consumer review data. The findings suggest that system quality parameters—perceived ease of use and perceived usefulness—significantly influenced food quality. Enhanced food quality cultivated brand love yet reduced brand hate. Notably, brand love and hate exhibited opposing correlations with negative electronic word-of-mouth and continuous usage intention. The outcomes secure crucial insights for ongoing engagement with online meal-kit services, significantly contributing to academic research and industry practice.

The purpose of this study was to investigate food waste reduction strategies at the consumption stage in restaurants and addresses United Nations Sustainable Development Goal (SDG) 12.3. Interviews with Thai restaurant managers found that managers attributed much of the problem to business competitiveness and cultural traditions of Thai diners which included being wasteful and holding beliefs about food abundance. A 2 ×2 between subjects’ field experiment was then conducted with 178 diners at a casual-dining restaurant. The two intervention treatments were based on symbolic consumption and communication message theories. The cultural norm of presenting gourmet carved vegetables for the side dish had a strong effect on actual plate waste (measured in grams). In contrast, a specific zero waste sustainability message had a moderate effect on plate waste. The findings have implications for the casual-dining restaurant sector worldwide, together with industry associations, event planners, hotel managers and university educators.

In response to the increasing interest in and importance of Corporate Social Responsibility (CSR) and the role of leadership in the restaurant industry, there is a strong need to better understand how restaurant firms engage in CSR initiatives. Based upon the upper echelons perspective, this study examines how generalist and specialist CEO characteristics are manifested in firms CSR profiles and how franchising and internationalization strategies moderate this CEO-CSR relationship. Results from the panel analysis show that generalist CEOs of restaurant firms are more likely to engage in CSR activities that accommodate a wide range of stakeholders. In addition, franchising and internationalization strategies positively moderate the relationship between generalist CEOs and CSR actions, encompassing various stakeholder groups.