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

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

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

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

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

What effect does wine bottle closure type have on perceptions of wine attributes?
What effect does wine bottle closure type have on perceptions of wine attributes?

International Journal of Hospitality Management · 27 Aug

Publication date: Available online 1 June 2018 Source: International Journal of Hospitality Management Author(s): Dennis Reynolds, Imran Rahman, Shan

Price premiums for organic menus at restaurants: What is an acceptable level?
Price premiums for organic menus at restaurants: What is an acceptable level?

International Journal of Hospitality Management · 27 Aug

Publication date: Available online 23 June 2018 Source: International Journal of Hospitality Management Author(s): EunHa Jeong, SooCheong (Shawn) Jan

Differences in perceptions about food delivery apps between single-person and multi-person households
Differences in perceptions about food delivery apps between single-person and multi-person households

International Journal of Hospitality Management · 27 Aug

Publication date: Available online 19 June 2018 Source: International Journal of Hospitality Management Author(s): Meehee Cho, Mark A. Bonn, Jun (Jus

The moderating effect of restaurant type on hedonic versus utilitarian review evaluations
The moderating effect of restaurant type on hedonic versus utilitarian review evaluations

International Journal of Hospitality Management · 27 Aug

Publication date: Available online 12 July 2018 Source: International Journal of Hospitality Management Author(s): Sunyoung Hlee, Jimin Lee, Sung-Byu

Can, cup, or bottle? The influence of beverage vessel on taste and willingness to pay
Can, cup, or bottle? The influence of beverage vessel on taste and willingness to pay

International Journal of Hospitality Management · 27 Aug

Publication date: Available online 27 June 2018 Source: International Journal of Hospitality Management Author(s): Sarah Lefebvre, Marissa OrlowskiAb

Exploring the influence of food safety climate indicators on handwashing practices of restaurant food handlers
Exploring the influence of food safety climate indicators on handwashing practices of restaurant food handlers

International Journal of Hospitality Management · 27 Aug

Publication date: Available online 14 July 2018 Source: International Journal of Hospitality Management Author(s): Jeffrey Clark, Phil Crandall, Joel