International Journal of Hospitality Management最新文献

英文中文

Examining the influence of AI event strength on employee performance outcomes: Roles of AI rumination, AI-supported autonomy, and felt obligation for constructive change 研究人工智能事件强度对员工绩效结果的影响：人工智能反思的作用，人工智能支持的自主性，以及建设性变革的感觉义务

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

International Journal of Hospitality Management

Pub Date : 2025-01-16 DOI: 10.1016/j.ijhm.2025.104111

Jing Yi Bai , Tzung Cheng TC Huan , Aliana Man Wai Leong , Jian Ming Luo , Daisy X.F. Fan

Although previous research has examined the effects of adopting artificial intelligence (AI)-empowered service robots in the hospitality industry, these robots’ effects on employees’ performance outcomes have generally been overlooked. By integrating event system theory with theory of cognitive–affective processing systems, we classified deploying service robots at work as a high-strength event and investigated the effect of AI event strength on employees’ adaptive performance through cognitive and affective processes and the moderating effects of AI-supported autonomy. We conducted a study of 508 employees at leading integrated resorts in Macau and found that AI event strength results in employee AI rumination and felt obligation for constructive change (FOCC) with countervailing effects on job crafting and, subsequently, their adaptive performance. Meanwhile, AI-supported autonomy strengthened the serial indirect relationship between AI event strength on adaptive performance through FOCC but weakened this indirect relationship via AI rumination. Our research highlighted the mechanisms involved in employee proactivity and adaptability in responding to AI.

虽然之前的研究已经研究了在酒店业采用人工智能（AI）服务机器人的影响，但这些机器人对员工绩效结果的影响通常被忽视。通过将事件系统理论与认知-情感处理系统理论相结合，我们将部署服务机器人归类为高强度事件，并通过认知和情感过程研究了人工智能事件强度对员工适应性绩效的影响，以及人工智能支持的自主性的调节作用。我们对澳门领先综合度假村的508名员工进行了一项研究，发现人工智能事件强度会导致员工对人工智能的反思，并感到有义务进行建设性变革（FOCC），从而对工作制定以及随后的适应性表现产生抵消作用。同时，AI支持的自主性通过FOCC强化了AI事件强度与自适应绩效之间的一系列间接关系，但通过AI反刍削弱了这种间接关系。我们的研究强调了员工在应对人工智能时的主动性和适应性所涉及的机制。

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引用次数: 0

To be right on the button: How and when hotel frontline service employees’ AI awareness influences deviant behavior 正确的按钮：酒店一线服务员工的人工智能意识如何以及何时影响异常行为

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

International Journal of Hospitality Management

Pub Date : 2025-01-16 DOI: 10.1016/j.ijhm.2025.104090

Yajun Zhang , Jingjing Wang , Junwei Zhang , Yongqi Wang

In the foreseeable future, artificial intelligence (AI) may take on approximately 70 % of tasks in the hospitality industries. When employees become aware that AI could replace them, the awareness may lead them to deplete their own resources, subsequently resulting in deviant behavior. Therefore, drawing upon the conservation of resources theory, this study aims to explore how AI awareness affects deviant behavior and its underlying mechanisms. A paired sample of 394 hotel frontline service employees and their coworkers was collected at two time points and analyzed with hierarchical regression analysis. The results showed that AI awareness positively influenced deviant behavior, with this relationship mediated by ego depletion. Tolerance of uncertainty negatively moderated the path between AI awareness and ego depletion and negatively moderated the indirect effect of AI awareness on deviant behavior through ego depletion. Moreover, we discussed the theoretical and practical implications, limitations, and future recommendations of this research.

在可预见的未来，人工智能（AI）可能会承担大约70% %的酒店业任务。当员工意识到人工智能可以取代他们时，这种意识可能会导致他们耗尽自己的资源，从而导致偏差行为。因此，本研究旨在借鉴资源守恒理论，探讨人工智能意识如何影响越轨行为及其潜在机制。在两个时间点对394名酒店一线服务员工及其同事进行配对抽样，并采用层次回归分析法进行分析。结果表明，人工智能意识正向影响越轨行为，这种关系由自我耗尽介导。对不确定性的容忍负向调节人工智能意识与自我耗竭之间的路径，负向调节人工智能意识通过自我耗竭对越轨行为的间接影响。此外，我们还讨论了本研究的理论和实践意义、局限性和未来的建议。

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引用次数: 0

Intangible cues in hospitality: Emotional and behavioral effects of ambient scents in high-end restaurants

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

International Journal of Hospitality Management

Pub Date : 2025-01-16 DOI: 10.1016/j.ijhm.2025.104102

Yen-Cheng Chen

Creating a distinctive dining environment is crucial for high-end restaurants, as unique ambient scents enhance the overall dining experience. This study examines the relationship between ambient scents, dining emotions, and intentions using the Mehrabian-Russell model. Conducted in Taipei, Taiwan, the research employed an experimental design combined with quantitative survey methods. Essential oils were used for scent manipulation, and validated scales measured scent preferences, dining emotions, intentions, and repurchase recommendations. The findings indicate that soft floral scents significantly influence dining emotions, intentions, and repurchase recommendations. Mediation analysis revealed that dining emotions mediate the relationship between ambient scents and intentions, highlighting the effects of pleasure and arousal. This study provides key theoretical and practical implications, suggesting that the strategic use of ambient scents can enhance positive emotions, increase dining intentions, and thereby encourage repeat visits. Our approach shows significant potential in inspiring restaurants to adopt ambient scents widely appreciated by consumers.

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引用次数: 0

Normal-sized for female chef, oversized for male chef? The effects of gender and body size stereotypes on food purchase intentions 女厨师穿正常尺寸，男厨师穿超大尺寸？性别和体型刻板印象对食品购买意愿的影响

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

International Journal of Hospitality Management

Pub Date : 2025-01-16 DOI: 10.1016/j.ijhm.2025.104081

Bin Wang , Yunyao (Jennifer) Liu , Jay Kandampully , Maoning Du

Given the prevalent occupational and gender stereotypes in food service industry, the research investigated how chefs’ body size and gender interact to impact consumers’ responses with two experiments. Results indicate that normal-sized female chefs and oversized male chefs lead to higher food purchase intentions. Customers’ perceived food tastiness and healthiness act as parallel mediators in driving the interaction of chefs’ body size and gender on purchase intentions. Furthermore, the research investigated the moderating role of health consciousness in the process and found that, it’s the differences in the perceived tastiness of food prepared by male chefs when customers health consciousness is low, and the variations in the perceived healthiness of food produced by female chefs when customers’ health consciousness is high, that drives the effect. This work expands research on occupational, gender, and body size stereotypes in the hospitality industry and offers guidance in strategizing chef body size and gender in restaurant marketing.

鉴于餐饮服务业普遍存在的职业和性别刻板印象，本研究通过两个实验调查了厨师的体型和性别如何相互作用，从而影响消费者的反应。结果表明，正常身材的女厨师和超大身材的男厨师会导致更高的食品购买意愿。顾客感知的食物美味度和健康度在驱动厨师体型和性别对购买意愿的交互作用中起平行中介作用。此外，研究还考察了健康意识在这一过程中的调节作用，发现在顾客健康意识较低的情况下，男性厨师对所制作食物的口感感知存在差异，而在顾客健康意识较高的情况下，女性厨师对所制作食物的口感感知存在差异。这项工作扩展了对酒店业职业、性别和体型刻板印象的研究，并为餐厅营销中厨师体型和性别的策略提供了指导。

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引用次数: 0

State of Incentivizing property-level environmental sustainability in the U.S. hotel industry 美国酒店业激励房地产级环境可持续性的现状

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

International Journal of Hospitality Management

Pub Date : 2025-01-16 DOI: 10.1016/j.ijhm.2025.104109

Vincent P. Magnini , Ellie G. Rumbaugh , Erika Quendler , B. Bynum Boley

Despite myriad industries increasingly incorporating environmental sustainability metrics into their management incentive programs, there has been little focus on hoteliers' incentivization of environmental sustainability metrics within the hospitality literature. This study, therefore, surveyed 56 hotel management firms in the United States representing 18,961 hotel properties to determine if they are currently incentivizing environmental sustainability initiatives among their property-level general managers (GMs) compared to more common incentives associated with financial performance. Findings reveal that nearly all firms incentivize GMs around financial results [96 %], guest satisfaction performance metrics [91 %], and operational performance metrics [71 %], such as goals related to employee turnover rates. However, this study finds that only 17 % of the firms currently incentivize their GMs with metrics focused on environmental sustainability. Despite this low percentage of hotel companies not currently incentivizing environmental sustainability, results show hotel companies are open to the idea of incentivizing environmental sustainability, with 51 % being either “likely” or “very likely” to begin doing so if such environmental sustainability initiatives could be monitored by a mystery shopper, a brand inspector, or through guest surveys. Therefore, the implications section offers specific directions on how such adoption can be operationalized.

尽管众多行业越来越多地将环境可持续性指标纳入其管理激励计划，但在酒店文献中很少关注酒店经营者对环境可持续性指标的激励。因此，本研究调查了美国56家酒店管理公司，代表18,961家酒店物业，以确定他们目前是否在其物业级总经理（gm）中激励环境可持续性举措，而不是更常见的与财务绩效相关的激励措施。研究结果显示，几乎所有公司都围绕财务业绩[96% %]、客人满意度绩效指标[91% %]和运营绩效指标[71% %]（如与员工流失率相关的目标）来激励总经理。然而，这项研究发现，只有17% %的公司目前激励他们的总经理与指标关注环境可持续性。尽管目前没有激励环境可持续性的酒店公司比例很低，但调查结果显示，酒店公司对激励环境可持续性的想法持开放态度，51% %的酒店表示“可能”或“非常可能”开始这样做，如果这些环境可持续性举措可以由神秘购物者、品牌检查员或通过客人调查来监控。因此，所涉问题一节就如何实施这种采用提供了具体的指导。

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引用次数: 0

Variety is better: How emodiversity is related with hotel guests’ repurchase intention 多样性更好：表情多样性与酒店客人再购买意愿的关系

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

International Journal of Hospitality Management

Pub Date : 2025-01-16 DOI: 10.1016/j.ijhm.2025.104079

Shanshi Li , Yun Dong , Xiaojun Li

Emotion plays a pivotal role in shaping the hotel guest experience during their visit. However, prior research often examined hotel guest emotions in isolation, focusing either on the mean levels of positive and negative emotions or separately analyzing specific emotions. This study advances existing research by investigating how emodiversity, encompassing the variety and relative abundance of emotional experiences, can influence the repurchase intention of hotel guests, employing mixed methods. The survey of 568 hotel guests and a semi-structured interview of 25 guests reveal that emodiversity positively influences the repurchase intention of hotel guests, irrespective of valence. Moreover, emotional awareness serves as the underlying mechanism for these effects. The consumer’s savoring strategy significantly moderates the relationship between negative emotional awareness and repurchase intention. This study contributes to the hospitality literature by highlighting the diversity of emotions as a crucial yet overlooked antecedent of hotel guests’ behavioral intentions, along with its underlying mechanism.

情感在塑造酒店客人的入住体验中起着举足轻重的作用。然而，之前的研究经常孤立地考察酒店客人的情绪，要么关注积极情绪和消极情绪的平均水平，要么单独分析特定的情绪。本研究采用混合方法，探讨了情感体验的多样性和相对丰富度如何影响酒店客人的再购买意愿，从而进一步推进了现有的研究。通过对568位酒店客人的调查和对25位客人的半结构化访谈发现，表情多样性对酒店客人的再购买意愿具有正向影响，无论其价值如何。此外，情绪意识是这些影响的潜在机制。消费者的品味策略显著调节负性情绪意识与再购买意愿的关系。本研究通过强调情绪的多样性作为酒店客人行为意图的重要但被忽视的前因，以及其潜在的机制，为酒店文献做出了贡献。

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引用次数: 0

Fire with smoke: Exploitative leadership, anxiety, and service sabotage in the hotel industry 火与烟：酒店行业的剥削性领导、焦虑和服务破坏

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

International Journal of Hospitality Management

Pub Date : 2025-01-16 DOI: 10.1016/j.ijhm.2025.104097

Muhammad Waheed Akhtar , Osman M. Karatepe , Fauzia Syed , Muhammad Usman , Muhammad Kashif Aslam

Using cognitive–motivational–relational theory as the theoretical focus, our paper develops and tests a research model that investigates workplace anxiety and work alienation as the serial mediators of the influence of exploitative leadership (EL) on service sabotage. Data were collected from hotel frontline employees (FLEs) with a time lag of one month and their supervisors. The hypotheses were assessed via the PROCESS macro. The results reveal that EL exacerbates workplace anxiety, which in turn leads to FLEs’ service sabotage. The results further demonstrate that work alienation mediates the link between EL and service sabotage. As hypothesized, the EL-service sabotage relationship is serially mediated by workplace anxiety and work alienation. Our research contributes to the hospitality and dark leadership literatures by denoting workplace anxiety and work alienation as the underlying processes through which exploitative leaders trigger employees’ service sabotage.

本文以认知-动机-关系理论为理论核心，构建并检验了工作场所焦虑和工作疏离感在剥削性领导对服务破坏影响中的串行中介作用模型。数据收集于滞后一个月的酒店一线员工及其主管。假设通过PROCESS宏进行评估。研究结果表明，员工学习行为加剧了员工的工作焦虑，进而导致员工的服务破坏。研究结果进一步表明，工作疏离感在工作动机与服务破坏之间起中介作用。假设工作焦虑和工作疏离感对员工服务破坏关系有显著的中介作用。我们的研究通过指出工作场所焦虑和工作疏离感是剥削型领导者触发员工服务破坏的潜在过程，对好客型和黑暗型领导的文献有贡献。

引用次数: 0

Centering on health and wellbeing: Examining consumers’ organic food purchasing decisions in restaurants when traveling 以健康和幸福为中心：调查消费者在旅行时在餐馆购买有机食品的决定

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

International Journal of Hospitality Management

Pub Date : 2025-01-15 DOI: 10.1016/j.ijhm.2025.104082

Pei Liu , Han Wen , Anna S. Mattila

This study investigates the factors affecting consumers’ organic food purchase behaviors while traveling, drawing on the social exchange theory and institutional trust theory. Data was collected through purposive sampling via an online survey platform, targeting recently traveled participants. The results indicate that environmental, health, and food safety benefits significantly improve consumers’ attitudes, positively influencing their behavioral intentions. Price consciousness and knowledge of organic foods demonstrate partial moderating effects. These findings underscore the importance of understanding consumer perceptions and the moderating role of price and knowledge in the context of travel. A multi-group analysis explored the differential impact of socio-demographic factors such as family status and gender. These insights suggest that marketing strategies in the hospitality and tourism industries should be tailored to address the distinct preferences of these demographic groups, thereby enhancing consumers’ attitudes and purchasing decisions on organic food while traveling.

本研究运用社会交换理论和制度信任理论，对消费者旅游过程中有机食品购买行为的影响因素进行了研究。数据是通过一个在线调查平台通过有目的的抽样收集的，目标是最近旅行的参与者。结果显示，环境、健康和食品安全利益显著改善消费者的态度，正向影响消费者的行为意向。有机食品的价格意识和知识表现出部分调节作用。这些发现强调了了解消费者观念的重要性，以及价格和知识在旅行中的调节作用。一项多组分析探讨了家庭状况和性别等社会人口因素的不同影响。这些见解表明，酒店和旅游业的营销策略应该针对这些人口群体的独特偏好进行量身定制，从而增强消费者在旅行中对有机食品的态度和购买决策。

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引用次数: 0

‘Be a part or apart?’: A phenomenological study on older adults’ resident retention and continued stay in senior living facilities “成为一部分还是分开？”：一项关于老年人在老年生活设施的居住保留和继续居住的现象学研究

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

International Journal of Hospitality Management

Pub Date : 2025-01-15 DOI: 10.1016/j.ijhm.2025.104078

Shi Yin Chee

At the heart of older adults’ decisions to stay or leave senior living facilities often comes down to whether they feel ‘a part’ of their new environment or ‘apart’ from it. This study explores the lived experiences of older adults in senior living facilities, identifies factors influencing their decision to continue staying, and examines how these settings meet their changing needs in relation to resident retention and overall well-being. Using Moustakas' transcendental phenomenology, in-depth interviews were conducted with 20 older adults, analyzed via the Modified Stevick-Colaizzi-Keen method to identify and synthesize themes. Five main themes influencing resident retention were discovered: autonomy, privacy, and control; resilience and adaptation; a sense of belonging; personalized care needs; and comfort, safety, and accessibility. The findings provide actionable strategies for developing enabling environments, offering crucial information for policymakers, caregivers, and healthcare professionals to improve the well-being of older adults.

老年人决定留在或离开老年生活设施的核心，往往归结为他们是否觉得自己是新环境的“一部分”还是“远离”它。本研究探讨了老年人在高级生活设施中的生活经历，确定了影响他们决定继续居住的因素，并研究了这些环境如何满足他们在居民保留和整体福祉方面不断变化的需求。运用Moustakas的先验现象学，对20名老年人进行深度访谈，采用改良的Stevick-Colaizzi-Keen方法进行主题识别和综合分析。研究发现，影响留校生的五个主要主题是：自主性、隐私性和控制性；复原力和适应能力；归属感：归属感；个性化护理需求；舒适、安全、方便。研究结果为开发有利环境提供了可行的策略，为政策制定者、护理人员和医疗保健专业人员提供了重要信息，以改善老年人的福祉。

引用次数: 0

Understanding tourist barriers and personality influences in embracing generative AI for travel planning and decision-making 了解游客在旅游规划和决策中采用生成式人工智能的障碍和个性影响

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

International Journal of Hospitality Management

Pub Date : 2025-01-15 DOI: 10.1016/j.ijhm.2025.104105

Siamak Seyfi , Myung Ja Kim , Amin Nazifi , Samantha Murdy , Tan Vo-Thanh

As generative artificial intelligence (GAI) technologies become increasingly integrated into the travel industry, understanding the barriers tourists face in adopting these innovative technologies for their travel planning and decision-making has growingly become a critical area of focus. Drawing on the theoretical frameworks of innovation resistance and Big Five personality traits, this study surveyed potential travelers in Korea and the US to assess their personality characteristics, innovation resistance, and perceptions of AI-generated travel recommendations. The findings, derived from structural equation modeling, multi-group analysis, and fuzzy-set qualitative comparative analysis, reveal that variations in personality traits significantly affect tourists’ reluctance to adopting these technologies. Overall, the results of this study contribute to the theoretical understanding of acceptance of GAI and offer practical insights for tourism industry stakeholders, enabling them to tailor their offerings to different personality types and enhance the travel experience for a wide range of travelers.

随着生成式人工智能（GAI）技术越来越多地融入旅游业，了解游客在采用这些创新技术进行旅行计划和决策时面临的障碍日益成为关注的一个关键领域。利用创新阻力和五大人格特征的理论框架，本研究调查了韩国和美国的潜在旅行者，以评估他们的个性特征、创新阻力以及对人工智能生成的旅行建议的看法。通过结构方程模型、多群体分析和模糊集定性比较分析发现，人格特质的差异对游客不愿采用这些技术有显著影响。总体而言，本研究的结果有助于对GAI接受度的理论理解，并为旅游业利益相关者提供实践见解，使他们能够根据不同的个性类型定制他们的产品，并为更广泛的旅行者提升旅行体验。

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引用次数: 0

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