Grounded in the Stimulus-Organism-Response (S-O-R) framework, this study investigates the impact of Generative Artificial Intelligence (GenAI) adoption on brand authenticity, brand image, and self-brand congruity and their subsequent effects on consumer behavior, including electronic word-of-mouth (e-WOM) and behavioral intention, within the restaurant industry. A scenario-based experimental design

This study aims to develop a health benefit promotion model for edible insect food targeting older consumers, using a mixed-methods design. Drawing on the holistic and individualistic theory of health and the AIDA model, the quantitative findings reveal that health consciousness drives health interest, which enhances perceived healthiness and subsequently influences purchase intention and willingness

The purpose of this study is twofold: (1) to examine the extent to which the degree of professionalization affects Airbnb hosts’ listing performance, and (2) to investigate the extent to which geographical distance and geographical diversification affect the relationship between professionalization and listing performance of Airbnb hosts. Based on the postulations of the resource-based view and the

The objective of this study is to analyze the effects of openness in specialized search and digital transformation maturity on sustainability. In this context, the moderating role of organizational identity orientation and enabling controls is explored. To collect the data used in this research, a questionnaire was administered to small and medium-sized hotels in Brazil. The data collected from 190

This study provides an updated overview of review studies in Hospitality and Tourism (H&T), focusing on recent thematic interests and shifts in methods, topics, and future research. It conducts a systematic Review of Reviews (ROR), selecting review articles published between 2017 and 2023. Following PRISMA guidelines, the study employs bibliometric analysis and thematic mapping across 230 review studies

In the hospitality industry, hotel managers have widely considered online customer reviews because they play an essential role in influencing the decisions of potential travelers and improving hotel performance. The purpose of this research is to identify the variables that influence the decisions of hotel customers and to perceptual map brands using the web mining method.

This study aims to explore the obstacles faced by families with children with Autism Spectrum Disorder (ASD) when dining out and to provide suggestions for service strategies that restaurants can implement to serve them better. We conducted in-depth interviews with 12 parents of children with ASD to identify challenges when dining out and negotiation strategies for addressing these challenges. Multiple

This study analyzes the effect of tourism-related life-enhancing motivations and tourism-related constraints on seniors’ life satisfaction after a visit to a spa. Drawing on expectancy-value, leisure constraints, and social comparison theories, the empirical application conducted in the thermal tourism context finds that tourism-related constraints have no effect on life satisfaction and that tourism-related

This study examines consumer evaluations of robotic service failures caused by human interference by integrating service context, robot appearance, and individual anthropomorphism tendencies into a unified model. Two between-subjects experiments were conducted. In Study 1 (N = 402), participants interacted with a healthcare or food-service bot that failed due to verbal interference. Healthcare service

This study analyzes the impact of job openings in the overall economy on the performance of hospitality and tourism firms. By using interlinkages theory, the results show that the availability of jobs in the overall economy negatively impacts hospitality and tourism. This effect is pronounced for the hotel and restaurant subsector, while absent for airlines. Apart from critical managerial implications

The dynamic nature of global consumer behaviour has positioned masstige brands as vital players in contemporary markets, warranting rigorous examination. This research advances our understanding of the interplay between culture and consumer interactions with masstige brands, particularly within the hospitality sector. By employing expectancy value theory, the study elucidates the roles of brand identification

This review examines the topic of ChatGPT in tourism and hospitality research. With their emphasis on dynamic customer interactions, the tourism and hospitality sectors are increasingly incorporating Artificial Intelligence (AI) technologies into their service delivery and operations. Meanwhile, the impact of AI on research and education within these fields has become a focus of academic interest.

This study examines how consumers make decisions when selecting restaurants online. It introduces a framework that categorizes decision-makers into four distinct styles - quick experts, hasty amateurs, casual novices, and relaxed professionals – based on their prior dining experience and time spent on the selection task. Through clickstream analysis of 282 participants using Yelp, we employed an algorithmic

Based on the Conservation of resources theory (COR), the purpose of this study was to analyze the correlation between legal awareness (LA), organizational trust (OT), and job satisfaction (JS) of hotel employees in Türkiye. Legal awareness was measured in four categories (Union-collective bargaining law (UCBL), Social insurance and general health insurance law (SIGHIL), Labour law (LL), and Occupational

In the era of big data, hotel booking platforms are inundated with an overwhelming volume of consumer reviews, which hinders review users from identifying valuable reviews. This study examines how review tags—a simple yet powerful heuristic—highlight valuable reviews and influence potential consumers and hotel managers. Using a dataset of 190,939 consumer reviews, we find that tagged reviews are more

Despite efforts to implement sustainable practices, customer resistance and accusations of greenwashing pose significant challenges, which are compounded by the abstract nature of climate change making it difficult for people to comprehend its urgency and immediate impact. This study investigates how emotional responses to climate change influence travelers' pro-environmental behaviors. We examined

Recognizing the growing use of artificial intelligence (AI) in human resource management, this research aimed to investigate the impact of AI’s involvement in HR operations on employee reactions. Study 1 examined the positive impact of AI’s involvement in HR operations on turnover intention, mediated by organizational dehumanization in the promotion decision context. In the performance evaluation context

This study aims to examine the definition and types of greenwashing in the hospitality industry from the perspective of employees. It uses qualitative research methods involving multi-stage data collection. Two waves of data—with 51 employees in the first wave and 44 in the second—were collected through open-ended essays from employees in the UK and USA. Through thematic analysis, two aggregate themes

Social presence has emerged as a critical factor in explaining behavioral responses within hospitality and tourism services. Despite substantial research, the mechanisms linking social presence to behavior remain unclear, particularly in technology-mediated communications. This study addresses this gap through a theory-driven meta-analytic review applying the Heuristic-Systematic Model (HSM). We examine

This study integrates the Kaleidoscope Career Model (KCM) and Resource-Based Theory (RBT) to examine the interplay between individual career decisions and industry expectations in the hospitality sector. It introduces an integrative model for sustainable workforce development. Addressing labour shortages and skills gaps, the study advocates for industry-education collaboration as a long-term solution

By developing a price competition model with differentiated products, where artificial intelligence (AI) adoption influences service differentiation and pricing strategies, this study investigates how AI affects hospitality firm profit by accounting for both the positive and negative effects of AI on demand and productivity. Based on the Nash Equilibrium with optimal strategies, the theoretical model

This study examines factors affecting the willingness to build resilience within the tourism industry during the last wave of COVID-19. Entrepreneurial orientation (EO) is shown as a catalyst for the willingness to build resilience, with firm performance and fear of crisis playing mediating and moderating roles, respectively. We treat resilience as a multidimensional concept that encompasses elements

This study investigates hotel customers' purchase intention and willingness-to-pay for smart hotels, focusing on consumer innovativeness and subjective knowledge. Applying the Diffusion of Innovation (DOI) theory, it explores how product innovativeness mediates between these traits and behavioral intentions, along with subjective knowledge's mediating effect between consumer innovativeness and product

This research explored how customers respond differently to short or long waiting times when using ChatGPT for hospitality and tourism recommendations. Using information processing theory, it delves into the interplay between response speed and consumer evaluation, with a nuanced examination of various moderating factors. Study 1 reveals that faster ChatGPT responses lead to increased satisfaction

This study explores the effects of mass customization on consumer behaviors, focusing on the roles of perceived value and perceived cost under different sources of time pressure in a fast-casual restaurant setting. Results show that mass customization affects consumer behaviors through perceived value, not perceived cost. Furthermore, customer-induced time pressure is found to interact with mass customization

This study investigated food waste (FW) at breakfasts among local tourists from hotel staff perspectives. In-depth, semi-structured interviews with Israeli hotel managers and chefs were conducted, and content analysis was used to examine their understanding. Findings indicate that most interviewees identified guests' behavior as the primary driver of FW, besides hotel’s overproduction and overserving

Due to the insufficient empirical investigations into edible insect restaurant customers’ post-purchase behavior, we sought to examine the effect of edible insect restaurant visit motivations on perceived hedonic and utilitarian values and their subsequent impact on customers’ behavioral intentions, considering the moderating effect of health consciousness. Specifically, this study incorporated novel

Artificial intelligence technology has revolutionized the mode in which hospitality services are provided, and employeerobot hybrid teams are frequently arranged. Although previous studies have discussed the effect of customers’ interactions with employees/robots on their experience/behavior, few researchers have explored customers’ cocreation and codestruction behaviors simultaneously against the

Drawing from complexity theory, this study explored the dynamic interplay of factors influencing consumer behavior in using drone food delivery services in Africa. It seeks to uncover the complex configurations driving consumers’ intention to use and willingness to pay more. This study utilized fuzzy-set qualitative comparative analysis (fsQCA) to examine data gathered from 411 respondents via online

Green service innovation is pivotal to improving environmental sustainability across all sectors, including hospitality and tourism. The extant research has under-studied how green training drives environmental conservation through green service innovation. Informed by a natural resource-based view, this study examines a dual mediation mechanism of organizational learning capability and human capital

The integration of robotics in the hospitality industry is growing. Yet little attention has been given to the changes robots bring to employees' experiences and work environments. Clear guidance on best practices for implementation is also lacking. This study used semi-structured interviews with foodservice workers to assess the integration of semiautonomous food delivery robots. Drawing on the Unified

Building on self-determination theory, we investigate whether and how workplace fun activities can benefit service performance (including in-role service performance and proactive customer service performance) of the frontline service employees. We examined our model using time-lagged dyadic survey data involving 303 hotel frontline employees and supervisors. Results show that workplace fun activities

Given the importance of service orientation in the hospitality sector, this study investigates the process through which servant leaders develop follower’s servant attitude and helping behavior. In particular, we argue that followers observe and emulate their servant leaders' service-oriented approach, leading them to internalize this attitude and engage in helping behaviors toward their colleagues

This study examines the amalgamation of food and wine based on the importance of a) star dishes, b) star wines and c) how gastronomy could play a stronger role in the winery experience. Embracing the notions of the resource-based view and experience co-creation, the perspectives of 142 winery owners and managers operating in five established and three developing wine-producing nations were gathered

The rise of solo dining has garnered increasing academic attention in recent years. This research aims to provide a comprehensive systematic review of research on solo dining. A total of 80 journal articles in hospitality and other fields retrieved from ProQuest, Scopus, and Web of Science databases were analyzed using bibliometric and content analyses. The bibliometric analysis revealed a rapid growth

Prior research agrees on the distinctive resource endowment of family-run hotels resulting from the interplay between the family and business system. Nevertheless, there is a research gap concerning the specific role of social resources in the innovativeness of family firms in the context of external disruptions. Utilizing semi-structured interviews, this explorative study provides an in-depth understanding

Merchants often implement strategies to secure high ratings for their products. However, consumers consider more than just rating scores, placing significant emphasis on the sentiment conveyed in review texts when making purchase decisions. This study examines the nuanced interplay between product rating, review inconsistency (i.e., high review scores paired with low textual sentiments), and product

This study investigates how instant hand sanitizing products and nudging strategies influence restaurant consumers' hand hygiene practices, considering psychological and sociodemographic factors for consumers' hand hygiene practice enhancement. A 3 (modes of accessibility: stationary sanitizer, tabletop sanitizer, tabletop sanitizing wipes) × 2 (written signage: with, without) quasi-experimental design

In today’s digital landscape, AI-powered personalization is transforming consumers’ interactions with online services. This paper investigates the impacts of AI-powered personalization at online travel agencies (OTAs) on consumers’ trust and future engagement, focusing on potential ethical concerns related to perceived discrimination and privacy. Through four studies, this research explores how disclosing

Single-serve wine by-the-glass (WBG) restaurant menu options remain an untapped opportunity that will benefit from a more holistic approach to hospitality management research. Our study therefore develops a theory-based motivational process model to contribute to extant hospitality management theory. This model depicts the intricate interplay of the core motivations that shape consumers’ perceptions

The tourism industry is one of the largest sectors of the international economy with a 10.3 percent share in global GDP while cross-border mergers and acquisitions (M&A) activity contributes 42–45 percent to aggregate foreign direct investment (FDI) flows. However, little is known about the extent to which tourism activity may affect cross-border M&A activity. We employ a spatial econometrics framework

Global food waste has gained attention over the past decade given the alarming percentage of wastage specifically occurring in the hospitality industry. Recent research has tried to address this issue by identifying the reasons behind food waste and methods of reducing it by focusing on superficial behavioural change. The current study takes on a social practice approach in exploring this superficiality

Previous studies have explored the impact of corporate identity (CI), corporate social responsibility (CSR), and corporate reputation (CR), but they have largely overlooked the effects of inconsistent CSR strategies on unexpected outcomes among hospitality employees. To address this gap, this study examines the interplay among CI, CSR, and CR within the hospitality industry. Adopting a multidisciplinary

Color plays a crucial role in influencing individuals' decision-making process. This study explores how color temperature serves as a heuristic-based nudge to alter individuals' dining behaviors at restaurants. The findings of three experimental studies consistently demonstrate that color temperature affects individuals' perceptions of food healthiness, food tastiness, and their food consumption intentions

Using a sample of international hospitality firms from 2015 to 2021, we investigate the relationship between ownership structure and innovation. We define innovative firms based on Miles and Snow's (1978) typology and use entropy balancing estimates to mitigate endogeneity concerns. We find that ownership concentration is negatively associated with innovation. Moreover, institutional investors are

Despite increasing recognition that Artificial Intelligence (AI) awareness significantly influences frontline hotel employees, little is known about whether, how, and under what conditions it impacts unethical pro-organizational behavior (UPB). Drawing on the Conservation of Resources theory, this study investigates how and when AI awareness influences UPB among hotel employees. Utilizing two longitudinal

This study explores the dual impact of customer perfectionism on service innovation among frontline employees through the lens of self-regulatory and regulatory focus theories. Using a combination of experimental and multi-wave field survey methodologies, we examined how customer perfectionism influences frontline employee service innovation. The results indicate that customer perfectionism enhances

Amid industry challenges including sustained inflation, and rising costs of goods and labor, restaurant operators need to manage menu item pricing and availability in a manner that both provides value to the consumer, and supports sustained revenue and profit growth This research addresses the issue of menu item complementarity, proposing a 2-step approach to identify and evaluate entrée complements

Previous studies have established that host language can signal authenticity. However, in menu design, the negative effects of host language have been identified. To propose a more effective language display, this study conceptualizes an atmospheric-functional information model. The model explains why the application of host language might backfire. Built on the model, a more effective host language

3D-printed food restaurants refer to restaurants that serve food that is made using 3D food printers, which are based on advanced software. Grounded in Self-Determination Theory (SDT), this study tries to explain how to form behavioral intentions using motivated consumer innovativeness (MCI) in the context of 3D-printed food restaurant. The data was collected from 320 respondents in the U.S., which

The rise of the metaverse has breathed new life into the hospitality industry. Although metaverse-based virtual hotels have emerged, there is still limited empirical research on their impact on customer responses. This study aims to address this gap by examining the effectiveness of experiences in metaverse hotels through an experimental method. The results indicate that metaverse hotels enhance customers'

Leadership initiatives are increasingly recognized as crucial drivers of employee health, well-being, innovation, and sustainable outcomes. However, the relationship between health-oriented leadership, mental health, innovative work behavior, and change-oriented organizational citizenship behaviors (Ch-OCB) remains underexplored, especially in the hospitality sector. With the growing awareness of health

This study examines residents’ perceived impact of dark kitchens on community Quality-of-Life. A Community Engagement Theory-based research model is developed, including Gentrification, Local Biopolitics, Disposition and Integrity as antecedents, while perceived Lobbying for/against dark kitchens is used as a moderator. A survey is administered to 1827 US adults via Amazon Mechanical Turk. After controlling

The hospitality industry has so far failed to tap into the potential of edutainment (education and entertainment) play for its economic sustainability. Subsequently, the present study has addressed this practical gap with the framework coined ‘Innovating to better Play” (I2BP). The framework is articulated around four axes, namely child-centric activity matrix (products and services offered are determined

Drawing on gender socialization theory, this study examines the impact of gender diversity in top management on environmental performance in the global hospitality and tourism industry. Utilizing panel data from 283 firms across 40 countries (2013–2022), sourced from the Refinitiv Eikon database, the study employs OLS, two-step system GMM, and logistic regression analyses. The findings reveal a significant

This study aims to examine the effects of ethical leadership, organizational commitment, and organizational citizenship behavior on employee job performance within the appraisal responses to behavioral outcomes (ARBO) model. We examined the moderating effects of an ethical climate and organizational justice on the proposed relationships. Surveys were administered to managers of 5-star hotel firms using

This study advances our understanding of negativity bias in online reviews by examining how varying intensities of negative emotions (i.e., emotional negativity) influence review helpfulness. While prior research has focused on comparing positive versus negative reviews, we explore variations within negative reviews. Our findings reveal an inverted U-shaped relationship between emotional negativity

This study investigates the influence of consumer sentiment of ethnic restaurant attributes on spatial clustering of ethnic restaurant themes through competition and cooperation. Using sentiment analysis and negative binomial regression models on Twitter data, it assesses how sentiment affects ethnic restaurants' agglomeration patterns. Results indicate that restaurants with higher sentiment on attributes

Understanding the working feelings and behavioral changes of hotel employees who collaborate with robots is an interesting and important issue. Therefore, we draw on event system theory (EST) to conceptualize human–robot collaboration (HRC) as an event that is relevant to hotel employees’ work life. Utilizing an experimental study (Study 1) and field research (Study 2), we consistently found that hotel

This study investigates the impact of Willingness to Co-Create (WCC) on hotel booking intentions within AI-oriented live streaming in the hospitality sector. Drawing on Service-Dominant Logic (SDL), the Theory of Consumption Values, and Self-Determination Theory (SDT), this study explores how WCC translates into actionable booking behaviors in a real-time, interactive digital context. This study uses