Brand knowledge and non-financial brand performance in the green restaurants: Mediating effect of brand attitude
Brand knowledge and non-financial brand performance in the green restaurants: Mediating effect of brand attitude

International Journal of Hospitality Management · 26 May

The restaurant business has been increasingly recognized for its ability to help mitigate many negative environmental impacts. To develop a competiti

Building the sociomateriality of food service
Building the sociomateriality of food service

International Journal of Hospitality Management · 26 May

Global megatrends such as urbanization, climate change and resource scarcity, shift in political and economic power, demographic change, and increasi

Consumers' sustainable food choices: Antecedents and motivational imbalance
Consumers' sustainable food choices: Antecedents and motivational imbalance

International Journal of Hospitality Management · 22 May

This paper examines the antecedents of sustainable food choices by consumers and investigates the differences between consumers based on their state

Tackling food waste in all-inclusive resort hotels
Tackling food waste in all-inclusive resort hotels

International Journal of Hospitality Management · 14 May

Food waste remains a serious environmental and economic concern within the hospitality and tourism industry. This study therefore investigates how ma

The impacts of descriptive food names on consumer impressions
The impacts of descriptive food names on consumer impressions

International Journal of Hospitality Management · 12 May

Restaurateurs often use sensory, nostalgic, and brand descriptions to influence a customer’s perceptions. This research suggests that descriptive foo

A review of restaurant research in the last two decades: A bibliometric analysis
A review of restaurant research in the last two decades: A bibliometric analysis

International Journal of Hospitality Management · 8 May

The present paper presents the results of a bibliometric analysis of published academic research dealing with restaurants in the fields of hospitalit

How can the solo dining experience be enhanced? Focusing on perceived territoriality
How can the solo dining experience be enhanced? Focusing on perceived territoriality

International Journal of Hospitality Management · 10 Apr

Publication date: July 2020 Source: International Journal of Hospitality Management, Volume 88 Author(s): Soyeon Moon, Mark A. Bonn, Meehee Cho

The effect of increasing employee compensation on firm performance: Evidence from the restaurant industry
The effect of increasing employee compensation on firm performance: Evidence from the restaurant industry

International Journal of Hospitality Management · 28 Mar

This study examined the effect of employee compensation on restaurant performance from both short-term and long-term perspectives.

The role of customer behavior in forming perceived value at restaurants: A multidimensional approach
The role of customer behavior in forming perceived value at restaurants: A multidimensional approach

International Journal of Hospitality Management · 28 Mar

With the increasing involvement of customers at restaurants, their behaviors have become an indispensable part in formation of perceptions of value.

Exploring the relationship between food and spirituality: A literature review
Exploring the relationship between food and spirituality: A literature review

International Journal of Hospitality Management · 18 Mar

Publication date: May 2020 Source: International Journal of Hospitality Management, Volume 87 Author(s): Eleni Michopoulou, Pijus Jauni!kis

Seeking a competitive advantage in wine tourism: Heritage and storytelling at the cellar-door
Seeking a competitive advantage in wine tourism: Heritage and storytelling at the cellar-door

International Journal of Hospitality Management · 13 Mar

This article aims to explore how New World wineries are using their heritage to engage with tourists at their cellar-doors.

Leading by example: A three-wave sequential mixed method food safety study
Leading by example: A three-wave sequential mixed method food safety study

International Journal of Hospitality Management · 19 Feb

Publication date: May 2020 Source: International Journal of Hospitality Management, Volume 87 Author(s): Naiqing Lin, Paola PaezAbstractFoodservice e

How to enhance the image of edible insect restaurants: Focusing on perceived risk theory
How to enhance the image of edible insect restaurants: Focusing on perceived risk theory

International Journal of Hospitality Management · 11 Feb

Although edible insects are getting attention all over the world, consumers are still reluctant to visit edible insect restaurants. Thus, the objecti

Workplace incivility in restaurants: Who's the real victim? Employee deviance and customer reciprocity
Workplace incivility in restaurants: Who's the real victim? Employee deviance and customer reciprocity

International Journal of Hospitality Management · 29 Jan

Publication date: April 2020 Source: International Journal of Hospitality Management, Volume 86 Author(s): Dan Jin, Kawon Kim, Robin B. DiPietroAbstr

Share repurchases and stock market reactions: Messages from the restaurant industry
Share repurchases and stock market reactions: Messages from the restaurant industry

International Journal of Hospitality Management · 17 Jan

Publication date: April 2020 Source: International Journal of Hospitality Management, Volume 86 Author(s): Jaehee Gim, SooCheong (Shawn) JangAbstract

The effects of ambient temperature changes on foodborne illness outbreaks associated with the restaurant industry
The effects of ambient temperature changes on foodborne illness outbreaks associated with the restaurant industry

International Journal of Hospitality Management · 27 Dec

Foodborne illness outbreaks generate serious socioeconomic costs in the United States. Among many causes, the effects of weather change and the habit

Comparing online reviews of hyper-local restaurants using deductive content analysis
Comparing online reviews of hyper-local restaurants using deductive content analysis

International Journal of Hospitality Management · 20 Dec

Publication date: April 2020 Source: International Journal of Hospitality Management, Volume 86 Author(s): Yoonah Kim, Imran Rahman, Shaniel BernardA

Pride, mindfulness, public self-awareness, affective satisfaction, and customer citizenship behaviour among green restaurant customers
Pride, mindfulness, public self-awareness, affective satisfaction, and customer citizenship behaviour among green restaurant customers

International Journal of Hospitality Management · 6 Jun

Although research on the self has a long history with various psychological perspectives, the role of the self in visiting green restaurants has not

What drives customers' willingness to pay price premiums for luxury gastronomic experiences at michelin-starred restaurants?
What drives customers' willingness to pay price premiums for luxury gastronomic experiences at michelin-starred restaurants?

International Journal of Hospitality Management · 23 May

This study developed a study model to unearth the influences of the symbolic manifestation of luxury service consumption.

Distinction and omnivorousness in tourists' food consumption
Distinction and omnivorousness in tourists' food consumption

International Journal of Hospitality Management · 1 May

This study investigates tourists’ cultural tastes in food by applying the sociological theory of cultural distinction and omnivorousness. The consump

Green attributes of restaurants: Do consumers, owners, and managers think alike?
Green attributes of restaurants: Do consumers, owners, and managers think alike?

International Journal of Hospitality Management · 18 Apr

The purpose of this study is twofold: (a) to assess and compare the perceived importance of various green attributes of restaurants among consumers,

Effect of franchising on restaurant firms' risk evaluations in the bond market
Effect of franchising on restaurant firms' risk evaluations in the bond market

International Journal of Hospitality Management · 17 Apr

Given the volatility of the market and its susceptibility to economic shocks, restaurants consider risk-management to be a critical factor affecting

Investigating business model innovation in Haute Cuisine. Role and behavior of chef-entrepreneurs
Investigating business model innovation in Haute Cuisine. Role and behavior of chef-entrepreneurs

International Journal of Hospitality Management · 9 Apr

This study analyzes the motivations and mechanisms that chef-entrepreneurs use to innovate their business model. Specifically, the paper adopts an in

Ethnic food advertising formats and consumers' responses: Picture-dominant or text-dominant?
Ethnic food advertising formats and consumers' responses: Picture-dominant or text-dominant?

International Journal of Hospitality Management · 29 Mar

Ethnic restaurant markets are proliferating due to expanding consumer demand for global flavors. This study investigated the most effective advertisi

How well does advertising work on restaurant performance? A dynamic and quadratic approach
How well does advertising work on restaurant performance? A dynamic and quadratic approach

International Journal of Hospitality Management · 2 Mar

This study investigated the dynamic and quadratic relationships between advertising and restaurant performance. For this investigation, three stage l

To waste or not to waste: Exploring motivational factors of Generation Z hospitality employees towards food wastage in the hospitality industry
To waste or not to waste: Exploring motivational factors of Generation Z hospitality employees towards food wastage in the hospitality industry

International Journal of Hospitality Management · 16 Feb

Hotel employees are in the eye of the storm witnessing food wastage on a daily basis. The appetite for more food often results in more leftovers. Onl