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

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

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

Restaurants and wine by-the-glass consumption: Motivational process model of risk perception, involvement and information-related behaviour
Restaurants and wine by-the-glass consumption: Motivational process model of risk perception, involvement and information-related behaviour

International Journal of Hospitality Management · 27 Aug

Publication date: Available online 25 July 2018 Source: International Journal of Hospitality Management Author(s): Johan Bruwer, Justin CohenAbstract

How and why restaurant patrons value locally sourced foods and ingredients
How and why restaurant patrons value locally sourced foods and ingredients

International Journal of Hospitality Management · 27 Aug

Publication date: Available online 23 August 2018 Source: International Journal of Hospitality Management Author(s): Mark Lang, Andreas LemmererAbstr

To cluster or not to cluster?: Understanding geographic clustering by restaurant segment
To cluster or not to cluster?: Understanding geographic clustering by restaurant segment

International Journal of Hospitality Management · 27 Aug

Publication date: Available online 10 August 2018 Source: International Journal of Hospitality Management Author(s): Sangwon (Sean) Jung, SooCheong (

When organic food choices shape subsequent food choices: The interplay of gender and health consciousness
When organic food choices shape subsequent food choices: The interplay of gender and health consciousness

International Journal of Hospitality Management · 3 May

Author(s): Joongwon Shin, Anna S. Mattila In response to the increasing demand for organic food, restaurants have begun to add such options to their

An exploratory study of managerial approaches to food waste mitigation in coffee shops
An exploratory study of managerial approaches to food waste mitigation in coffee shops

International Journal of Hospitality Management · 2 May

Author(s): Viachaslau Filimonau, Marija Krivcova, Frederica Pettit The hospitality industry generates substantial amounts of food waste. Although the

The Integration between Service Value and Service Recovery in the Hospitality Industry: An Application of QFD and ANP
The Integration between Service Value and Service Recovery in the Hospitality Industry: An Application of QFD and ANP

International Journal of Hospitality Management · 24 Mar

Research in service recovery has attracted significant attention in recent years, but few studies have focused on service recovery from both customer

The restaurant social servicescape: Establishing a nomological framework
The restaurant social servicescape: Establishing a nomological framework

International Journal of Hospitality Management · 3 Mar

Understanding the effects of the service environment on consumption behavior has become an important topic of research in the hospitality literature

Food and gastronomy research in tourism and hospitality: A bibliometric analysis
Food and gastronomy research in tourism and hospitality: A bibliometric analysis

International Journal of Hospitality Management · 13 Feb

This study examines the evolution of food and gastronomy research in hospitality and tourism (H&T) in the 40 years between 1976 and 2016, highlightin