The effects of consumer experience and disconfirmation on the timing of online review: Field evidence from the restaurant business
The effects of consumer experience and disconfirmation on the timing of online review: Field evidence from the restaurant business

International Journal of Hospitality Management · 27 Jul

This study investigated the effects of consumer experience and disconfirmation on the timing of online reviews. Based on a unique dataset of restaura

Does a minimum wage increase endanger restaurant jobs? Examining the role of franchising
Does a minimum wage increase endanger restaurant jobs? Examining the role of franchising

International Journal of Hospitality Management · 29 Jun

This study examined the effect of federal minimum wage increases on the U.S. restaurant industry.

Acquisitions and shareholders' returns in restaurant firms: The effects of free cash flow, growth opportunities, and franchising
Acquisitions and shareholders' returns in restaurant firms: The effects of free cash flow, growth opportunities, and franchising

International Journal of Hospitality Management · 27 Jun

The purpose of this study is to examine the concurrent effects of free cash flows, growth opportunities, and franchising on restaurant firms' returns

If memory serves: The effect of restaurant servers' memorization and muddling of orders
If memory serves: The effect of restaurant servers' memorization and muddling of orders

International Journal of Hospitality Management · 21 Jun

The three experiments presented here examined the effectiveness of restaurant servers who memorize customers' orders rather than writing orders down.

Using consumer opinion to define New World fine wine: Insights for hospitality
Using consumer opinion to define New World fine wine: Insights for hospitality

International Journal of Hospitality Management · 11 Jun

An online survey was conducted with Australian wine consumers (n = 349) to define Australian fine wine based on sensory attributes, grape variety, wi

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.

Is board of director compensation excessive in restaurant firms?
Is board of director compensation excessive in restaurant firms?

International Journal of Hospitality Management · 22 May

This study confirms that a firm's size in the previous year significantly increases board of director compensation in the current year, while the num

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

A holistic view of the service experience at coffee franchises: A cross-cultural study
A holistic view of the service experience at coffee franchises: A cross-cultural study

International Journal of Hospitality Management · 8 Apr

Service quality alone is no longer a sustainable advantage in today's competitive hospitality industry, and marketers are paying more attention to st

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

Value get, value give: The relationships among perceived value, relationship quality, customer engagement, and value consciousness
Value get, value give: The relationships among perceived value, relationship quality, customer engagement, and value consciousness

International Journal of Hospitality Management · 1 Feb

In today’s market, firms expect customers to not only consume their offerings, but also to market these offerings indirectly through different engage

Role of airline food quality, price reasonableness, image, satisfaction, and attachment in building re-flying intention
Role of airline food quality, price reasonableness, image, satisfaction, and attachment in building re-flying intention

International Journal of Hospitality Management · 1 Feb

Quality of in-flight food and beverage is undoubtedly one of the most important requisites for passengers’ pleasurable flight experiences in the full

Hidden restaurant sanitation inspection results: A weekday and monthly examination of reported data
Hidden restaurant sanitation inspection results: A weekday and monthly examination of reported data

International Journal of Hospitality Management · 10 Jan

Publication date: May 2019 Source: International Journal of Hospitality Management, Volume 79 Author(s): Jorge Ridderstaat, Bendegul Okumus. This stu

Do franchise firms manage their earnings more? Investigating the earnings management of restaurant firms
Do franchise firms manage their earnings more? Investigating the earnings management of restaurant firms

International Journal of Hospitality Management · 2 Jan

Earnings management has become more prevalent in many firms. Accordingly, the financial accounting literature has made efforts to identify the determ

Consumer values and service quality perceptions of food truck experiences
Consumer values and service quality perceptions of food truck experiences

International Journal of Hospitality Management · 18 Dec

The purpose of this study was to identify factors affecting consumers’ intention to visit food trucks from both utilitarian and hedonic points of vie

The role of a high-quality restaurant in stimulating the creation and development of gastronomy tourism
The role of a high-quality restaurant in stimulating the creation and development of gastronomy tourism

International Journal of Hospitality Management · 18 Dec

The aim of this research is to determine the role played by a Michelin-starred restaurant, such as El Celler de Can Roca, in stimulating the creation

Determinants of success of restaurant crowdfunding
Determinants of success of restaurant crowdfunding

International Journal of Hospitality Management · 14 Dec

This study explores the determinants of restaurant crowdfunding success, inspired by success determinants found in independent restaurant literature.

Does managerial ownership influence franchising in restaurant companies?
Does managerial ownership influence franchising in restaurant companies?

International Journal of Hospitality Management · 8 Dec

Although the link between managerial ownership and firm performance is often explained in relation to a firm’s risk-taking behavior, little is known

Campus foodservice experiences and student wellbeing: An integrative review for design and service interventions
Campus foodservice experiences and student wellbeing: An integrative review for design and service interventions

International Journal of Hospitality Management · 22 Nov

Based on a review of multidisciplinary literature, this paper explores the potential links between foodservice provision on university and college ca

Making restaurant reviews useful and/or enjoyable? The impacts of temporal, explanatory, and sensory cues
Making restaurant reviews useful and/or enjoyable? The impacts of temporal, explanatory, and sensory cues

International Journal of Hospitality Management · 22 Nov

The purpose of this study is to explore the impacts of temporal, explanatory, and sensory cues on customers’ perceived usefulness and enjoyment towar