International Journal of Hospitality Management最新文献

英文中文

Beyond taste: A multisensory evaluation framework for fine dining takeout packaging design 味觉之外：精致餐饮外卖包装设计的多感官评价框架

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

International Journal of Hospitality Management

Pub Date : 2026-01-23 DOI: 10.1016/j.ijhm.2026.104556

Yen-Cheng Chen , Pei-Ling Tsui , Bo-Kai Lan , Ming-Chen Chiang , Ching-Sung Lee

With the rise of at-home fine dining, packaging has become a vital medium fordelivering restaurant-quality experiences beyond physical venues. This study identifies. essential multisensory design indicators for gourmet takeout packaging through a two-. phase mixed-method approach combining expert interviews and the Analytic Hierarchy. Process. Findings reveal that visual cues, particularly color, imagery, and aesthetic. coherence, are most influential, followed by functional, tactile, and olfactory factors. The study extends sensory marketing theory to the luxury takeout context and. develops a decision-support framework that enables hospitality brands to integrate. sensory design principles into packaging strategy. The framework offers actionable. guidance for balancing aesthetics with functionality, aligning material choices with cost. and sustainability constraints, fostering emotional engagement, enhancing brand. differentiation, and creating memorable at-home dining experiences that strengthen. customer relationships, long-term loyalty, and brand identity.

随着家庭高级餐饮的兴起，包装已经成为在实体场所之外提供餐厅质量体验的重要媒介。这项研究表明。基本的多感官设计指标为美食外卖包装通过两项。结合专家访谈和层次分析法的阶段混合方法。的过程。研究结果揭示了视觉线索，特别是颜色、图像和美学。连贯性是影响最大的因素，其次是功能、触觉和嗅觉因素。该研究将感官营销理论扩展到奢侈品外卖环境中。开发决策支持框架，使酒店品牌能够整合。将感官设计原则融入包装策略。该框架提供了可操作性。平衡美学与功能，调整材料选择与成本的指导。以及可持续性约束，培养情感投入，提升品牌。差异化，创造令人难忘的家庭用餐体验，加强。客户关系、长期忠诚和品牌认同。

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引用次数: 0

Corrigendum to “Can brand reputation reduce consumers’ perceived risks of edible cups in the coffee industry?” [Int. J. Hosp. Manag. 133 (2026) 104515] “品牌声誉能否降低消费者对咖啡行业食用杯的感知风险？”[Int。[j] .医药管理，2013 (5):357 - 357]

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

International Journal of Hospitality Management

Pub Date : 2026-01-22 DOI: 10.1016/j.ijhm.2026.104561

Seonbo Shim, Pei Liu, Jinsoo Hwang

引用次数: 0

The influence of ICT availability demands on employees’ family and service performance: A weekly experience sampling method study 信息通信技术可用性需求对员工家庭和服务绩效的影响：每周经验抽样法研究

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

International Journal of Hospitality Management

Pub Date : 2026-01-22 DOI: 10.1016/j.ijhm.2026.104584

Zhenduo Zhang , Linlin Zhang , Jianing Guo , Youqing Fan , Huan Xiao

The increasing availability of information and communication technology (ICT) has intensified employees’ connection to work, often extending beyond regular working hours and raising the demand for ICT. However, this heightened ICT availability can negatively affect employee performance in both family and work domains. A weekly experience sampling study involving 965 observations from 98 hotel employees over 10 consecutive work weeks was conducted. Multilevel structural equation modelling results indicate that, at the weekly level: (1) psychological detachment at home mediates the relationship between ICT availability demands and family role performance; (2) psychological detachment at home and emotional exhaustion at work serially mediate the link between ICT availability demands and service sabotage behavior; (3) strengths use moderates these indirect relationships, with the effects only being significant for employees utilizing their strengths less. These findings suggest that ICT availability demands can impair family role performance and increase service sabotage behavior over time. Nonetheless, employees’ use of their strengths can help mitigate these negative effects. Organizations and managers should limit unnecessary ICT use to foster employees’ psychological detachment at home and implement interventions that enable employees to leverage their strengths, thereby reducing the adverse impact of ICT availability demands.

信息和通信技术（ICT）的日益普及加强了员工与工作的联系，往往超出正常工作时间，提高了对ICT的需求。然而，这种信息通信技术可用性的提高会对员工在家庭和工作领域的表现产生负面影响。我们对98名酒店员工进行了为期10个连续工作周的965次体验抽样研究。多层结构方程模型结果表明，在周水平上：(1)家庭心理疏离在信息通信技术可用性需求与家庭角色绩效之间起中介作用；(2)家庭心理疏离和工作情绪耗竭在信息通信技术可用性需求与服务破坏行为之间具有中介作用；(3)优势使用调节了这些间接关系，只有在较少利用优势的员工中才有显著影响。这些研究结果表明，随着时间的推移，信息通信技术可用性需求会损害家庭角色绩效，并增加服务破坏行为。尽管如此，员工利用自己的优势可以帮助减轻这些负面影响。组织和管理者应该限制不必要的信息通信技术的使用，以培养员工在家中的心理超然，并实施干预措施，使员工能够利用自己的优势，从而减少信息通信技术可用性需求的不利影响。

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引用次数: 0

Unveiling the persuasive power of cuteness in AI-driven environmental communication: A sequential mediation model 在人工智能驱动的环境传播中揭示可爱的说服力：一个顺序中介模型

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

International Journal of Hospitality Management

Pub Date : 2026-01-22 DOI: 10.1016/j.ijhm.2026.104557

Chaehyeon Lee , Jin-Soo Lee , Sangwon Park

The rapid expansion of artificial intelligence (AI) technology in the hospitality industry presents new opportunities to address persistent challenges in traditional pro-environmental communication between service providers and consumers. While cuteness in AI service providers is increasingly adopted as a persuasive communication tool in both academia and industry, its underlying psychological mechanism remains underexplored. This study investigates how perceived cuteness influences consumers’ acceptance of pro-environmental communication through affective processes. Findings reveal that pro-environmental messages delivered by highly cute AI service providers are more effective due to increased message acceptance. Moreover, the sequential mediation model holds only when perceived tenderness precedes message acceptance, highlighting the pivotal role of cuteness-induced emotional responses in enhancing communication effectiveness. By extending affective theories, this study offers meaningful implications for both academic research and hospitality practice.

人工智能（AI）技术在酒店业的快速发展为解决服务提供商和消费者之间传统的环保沟通中持续存在的挑战提供了新的机遇。虽然人工智能服务提供商的可爱越来越多地被学术界和工业界用作一种有说服力的沟通工具，但其潜在的心理机制仍未得到充分探讨。本研究探讨感知到的可爱如何通过情感过程影响消费者对亲环境传播的接受程度。研究结果显示，由非常可爱的人工智能服务提供商传递的环保信息更有效，因为信息接受度更高。此外，顺序中介模型仅在感知到的温柔先于信息接受时成立，强调了可爱诱发的情绪反应在提高沟通有效性方面的关键作用。通过对情感理论的延伸，本研究对学术研究和酒店实践都具有重要意义。

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引用次数: 0

Causes of precarity in employment: A system justification theory approach among hospitality migrant workers in Asia 就业不稳定性的成因：亚洲酒店外来务工人员的制度论证理论研究

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

International Journal of Hospitality Management

Pub Date : 2026-01-22 DOI: 10.1016/j.ijhm.2026.104575

Adrienne Tingyao Liu , Danni Wang

This research applies system justification theory to understand the concept of precarity in the hospitality sector, offering insights into the deeply rooted structural problems associated with the precarious nature of migrant employment in Asia. The underlying causes of precarity in employment include both objective and subjective factors. The structural conditions, legal and economic factors, represent a lack of security in their current work and living conditions. At the same time, the subjective interpretations of stereotypical and meritocratic barriers indicate a lack of predictability for their future growth. In addition, utilitarian and benevolent leadership styles either amplify or buffer the perceived precarity among migrant workers. This research highlights the importance of career development and self-actualisation for migrant workers, providing insights to inform organisational policies and coping strategies that support their well-being.

本研究运用系统论证理论来理解酒店业不稳定性的概念，为亚洲移民就业不稳定性相关的根深蒂固的结构性问题提供了见解。就业不稳定的根本原因包括客观和主观因素。结构性条件、法律和经济因素表明，他们目前的工作和生活条件缺乏安全感。与此同时，对刻板印象和精英障碍的主观解释表明，它们的未来增长缺乏可预测性。此外，功利主义和仁慈的领导风格放大或缓冲了农民工感受到的不稳定性。这项研究强调了职业发展和自我实现对农民工的重要性，为支持他们福祉的组织政策和应对策略提供了见解。

引用次数: 0

The relationship between organizational politics and service innovation in state-owned hotels: The moderating roles of job security and high-performance human resource practices 国有酒店组织政治与服务创新的关系：工作保障和高效人力资源实践的调节作用

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

International Journal of Hospitality Management

Pub Date : 2026-01-21 DOI: 10.1016/j.ijhm.2026.104554

Peixin Zheng , Junbang Lan , Yun Yang , Yuanyuan Gong , Guihong Li

Service innovation is a critical source of competitive advantage in the hotel industry. However, the factors underlying employees’ limited motivation to innovate in state-owned hotels remain insufficiently understood. Drawing on conservation of resources (COR) theory, this study investigates the psychological mechanisms and boundary conditions underlying the relationship between employees’ perceptions of organizational politics (POP) and their service innovation behaviors in state-owned hotels. Using a mixed-methods approach, Study 1 surveyed 171 employees in a state-owned hotel, and Study 2 conducted semi-structured interviews to gain qualitative insights. Results demonstrate that work engagement plays an important role in the relationship between POP and service innovation behavior. Moreover, job security amplifies this mediation, whereas high-performance human resource practices (HPHRP) mitigate it. This study systematically clarifies how POP influences service innovation in state-owned hotels, highlighting the critical roles of job security and HPHRP.

服务创新是酒店业竞争优势的重要来源。然而，国有酒店员工创新动机有限的原因仍未得到充分的了解。本研究运用资源守恒理论，探讨了国有酒店员工组织政治感知与服务创新行为之间关系的心理机制和边界条件。研究1采用混合方法调查了一家国有酒店的171名员工，研究2进行了半结构化访谈以获得定性见解。结果表明，工作投入在POP与服务创新行为的关系中起着重要作用。此外，工作保障放大了这种中介作用，而高效人力资源实践（HPHRP）则减轻了这种中介作用。本研究系统地阐明了POP对国有酒店服务创新的影响，突出了工作保障和HPHRP的关键作用。

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引用次数: 0

Is the more real the better? The effect of matching food advertising type with promotion type on consumers' purchase intention 是不是越真实越好？食品广告类型与促销类型匹配对消费者购买意愿的影响

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

International Journal of Hospitality Management

Pub Date : 2026-01-19 DOI: 10.1016/j.ijhm.2026.104558

Lu (Monroe) Meng , Di Ning , Zhaoyang Sun , Yuwei Jiang

This study investigates how various types of food illustration advertisements (cartoon-executed versus normal) and promotional strategies (bundle versus percentage-off) affect consumer purchase intentions. Through four experiments, this study shows that aligning cartoon-executed (vs. normal) food illustration advertisements with bundle (vs. percentage-off) promotions can enhance consumer preferences (Study 1a) and increase the likelihood of food purchases (Study 1b), with affective (vs. cognitive) processing serving as a mediator (Study 2). In addition, we identified the moderating effect of the advertising language type (affective or cognitive) (Study 3). These findings contribute to the literature on advertising and promotion with practical insights for marketers on effective food promotion strategies.

本研究调查了不同类型的食品插图广告（卡通广告与普通广告）和促销策略（捆绑广告与折扣广告）如何影响消费者的购买意愿。通过四个实验，本研究表明，将卡通执行（与普通）食品插图广告与捆绑（与折扣）促销相结合可以增强消费者偏好（研究1a）并增加食品购买的可能性（研究1b），其中情感（与认知）加工是中介（研究2）。此外，我们确定了广告语言类型（情感或认知）的调节作用（研究3）。这些发现有助于广告和促销的文献与实际见解营销人员有效的食品促销策略。

引用次数: 0

Hotel managers' sleep quality, ethical leadership, and hotel employees' proactive behavior 酒店管理者的睡眠质量、道德领导和酒店员工的主动行为

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

International Journal of Hospitality Management

Pub Date : 2026-01-17 DOI: 10.1016/j.ijhm.2026.104555

Rui Jiang

Currently, hotel employees, especially hotel managers, are confronting significant sleep issues, while the practices of ethical leadership by managers and proactive behavior by employees are critically important for hotel operations. The interrelationships among these three variables remain inadequately explored. This study investigates the impact of hotel managers' sleep quality on their ethical leadership through the mechanism of ego-depletion and further extends this effect to hotel employees' proactive behavior. Grounded in ego-depletion theory, this research analyzes a sample of 541 unit-days utilizing multilevel path analysis and the Monte Carlo simulation test. The results demonstrate a positive relationship between hotel managers' daily sleep quality and their daily ethical leadership, with daily ego-depletion serving a mediating role. A positive relationship is also established between hotel managers' daily ethical leadership and hotel employees' daily proactive behavior. Furthermore, hotel managers' daily sleep quality indirectly affects hotel employees' daily proactive behavior through the sequential mediation of daily ego-depletion and daily ethical leadership.

目前，酒店员工，尤其是酒店经理，正面临着严重的睡眠问题，而管理者的道德领导实践和员工的主动行为对酒店运营至关重要。这三个变量之间的相互关系仍未得到充分探讨。本研究通过自我耗竭机制考察酒店管理者睡眠质量对其伦理领导的影响，并将这种影响进一步延伸到酒店员工的主动行为。本研究以自我耗竭理论为基础，利用多层次路径分析和蒙特卡罗模拟测试分析了541个单位日的样本。结果表明，酒店管理者的日常睡眠质量与日常道德领导之间存在正相关关系，其中日常自我损耗起中介作用。酒店管理者的日常道德领导与酒店员工的日常主动行为之间也存在正相关关系。此外，酒店管理者的日常睡眠质量通过日常自我耗竭和日常伦理领导的序贯中介间接影响酒店员工的日常主动行为。

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引用次数: 0

Into the unknown: Shadow prices associated with direct carbon emissions in the Spanish hotel sector 进入未知：与西班牙酒店业直接碳排放相关的影子价格

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

International Journal of Hospitality Management

Pub Date : 2026-01-13 DOI: 10.1016/j.ijhm.2025.104551

Christian Hernández-Guedes , Jorge V. Pérez-Rodríguez , José M. Pérez-Sánchez

This paper estimates the efficiency of hotels considering their direct carbon emissions as undesirable outputs. Furthermore, we estimate the shadow prices associated with these pollutants, which represent the additional investments necessary to reduce them. We apply a Bayesian random parameters approach, which enables us to account for the technological heterogeneity existent in the sector. This method allows us to estimate not only hotel efficiency but also the aforementioned shadow prices. Our empirical sample comprises 156 Spanish hotels for the year 2021. Results show that the selected model correctly handles the presence of technological heterogeneity and the incorporation of carbon emissions. Although the efficiency of Spanish hotels is high, the shadow prices of the direct carbon emissions are other than zero. Therefore, Spanish hoteliers should invest to decrease their emissions. Some practical implications are given based on these results.

本文将酒店的直接碳排放作为不受欢迎的产出来估计其效率。此外，我们估计了与这些污染物相关的影子价格，这代表了减少它们所需的额外投资。我们采用贝叶斯随机参数方法，这使我们能够解释该部门存在的技术异质性。这种方法不仅可以让我们估算酒店的效率，还可以估算前面提到的影子价格。我们的实证样本包括2021年的156家西班牙酒店。结果表明，所选择的模型正确地处理了技术异质性的存在和碳排放的加入。虽然西班牙酒店的效率很高，但直接碳排放的影子价格并非为零。因此，西班牙酒店经营者应该投资减少排放。根据这些结果，给出了一些实际意义。

引用次数: 0

Tasting the weather: Culinary atmospheres and emotional experience in hospitality 品尝天气：烹饪氛围和热情好客的情感体验

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

International Journal of Hospitality Management

Pub Date : 2026-01-06 DOI: 10.1016/j.ijhm.2025.104553

Mohammad Shahidul Islam

This study investigates how the weather influences travelers’ food experiences in hospitality settings. Drawing on Merleau-Ponty’s phenomenology and affective atmospheres theory, the research applies Interpretative Phenomenological Analysis to interviews with fifteen international travelers. Findings reveal four experiential themes—Sunlight and Sweetness, Rain, Retreat and Ritual, Wind and Withdrawal, and Weather–Taste Memory Resonances—demonstrating that weather functions as a mood-shaping and appetite-guiding force. Two novel constructs emerge: weather-induced appetite disruption, which explains appetite loss under destabilizing conditions, and weather–taste memory fusion, which shows how food and weather coalesce into lasting multisensory imprints. The study reconceptualizes eating during travel as an embodied response to atmospheric environments, highlighting opportunities for hospitality design. Practical implications include mood-sensitive menus, sensory comforts, and weather-attuned atmospherics that enhance guest well-being and create memorable dining experiences. These insights extend theories of embodied consumption and open new directions for affectively responsive service design in hospitality.

本研究探讨天气如何影响旅客的食物体验在酒店设置。利用梅洛-庞蒂的现象学和情感氛围理论，本研究将解释性现象学分析应用于对15名国际旅行者的访谈。研究结果揭示了四个体验主题——阳光与甜蜜、雨、静心与仪式、风与静心、天气与味觉记忆共振——表明天气是一种塑造情绪和引导食欲的力量。出现了两种新的结构：天气引起的食欲紊乱，解释了在不稳定条件下食欲下降的原因；天气-味道记忆融合，说明食物和天气如何结合成持久的多感官印记。该研究将旅行中的饮食重新定义为对大气环境的具体反应，强调了酒店设计的机会。实际意义包括情绪敏感的菜单，感官舒适，和天气调节的气氛，提高客人的福祉，创造难忘的用餐体验。这些见解扩展了具身消费理论，并为酒店的情感响应服务设计开辟了新的方向。

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