The restaurant business has been increasingly recognized for its ability to help mitigate many negative environmental impacts. To develop a competiti
Global megatrends such as urbanization, climate change and resource scarcity, shift in political and economic power, demographic change, and increasi
This paper examines the antecedents of sustainable food choices by consumers and investigates the differences between consumers based on their state
Food waste remains a serious environmental and economic concern within the hospitality and tourism industry. This study therefore investigates how ma
Restaurateurs often use sensory, nostalgic, and brand descriptions to influence a customer’s perceptions. This research suggests that descriptive foo
The present paper presents the results of a bibliometric analysis of published academic research dealing with restaurants in the fields of hospitalit
Publication date: July 2020 Source: International Journal of Hospitality Management, Volume 88 Author(s): Soyeon Moon, Mark A. Bonn, Meehee Cho
This study examined the effect of employee compensation on restaurant performance from both short-term and long-term perspectives.
With the increasing involvement of customers at restaurants, their behaviors have become an indispensable part in formation of perceptions of value.
Publication date: May 2020 Source: International Journal of Hospitality Management, Volume 87 Author(s): Eleni Michopoulou, Pijus Jauni!kis
This article aims to explore how New World wineries are using their heritage to engage with tourists at their cellar-doors.
Publication date: May 2020 Source: International Journal of Hospitality Management, Volume 87 Author(s): Naiqing Lin, Paola PaezAbstractFoodservice e
Although edible insects are getting attention all over the world, consumers are still reluctant to visit edible insect restaurants. Thus, the objecti
Publication date: April 2020 Source: International Journal of Hospitality Management, Volume 86 Author(s): Dan Jin, Kawon Kim, Robin B. DiPietroAbstr
Publication date: April 2020 Source: International Journal of Hospitality Management, Volume 86 Author(s): Jaehee Gim, SooCheong (Shawn) JangAbstract
Foodborne illness outbreaks generate serious socioeconomic costs in the United States. Among many causes, the effects of weather change and the habit
Publication date: April 2020 Source: International Journal of Hospitality Management, Volume 86 Author(s): Yoonah Kim, Imran Rahman, Shaniel BernardA
Although research on the self has a long history with various psychological perspectives, the role of the self in visiting green restaurants has not
This study developed a study model to unearth the influences of the symbolic manifestation of luxury service consumption.
This study investigates tourists’ cultural tastes in food by applying the sociological theory of cultural distinction and omnivorousness. The consump
The purpose of this study is twofold: (a) to assess and compare the perceived importance of various green attributes of restaurants among consumers,
Given the volatility of the market and its susceptibility to economic shocks, restaurants consider risk-management to be a critical factor affecting
This study analyzes the motivations and mechanisms that chef-entrepreneurs use to innovate their business model. Specifically, the paper adopts an in
Ethnic restaurant markets are proliferating due to expanding consumer demand for global flavors. This study investigated the most effective advertisi
This study investigated the dynamic and quadratic relationships between advertising and restaurant performance. For this investigation, three stage l
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