Issues

The impact of business models and state regulations on the accommodation sector: theory and empirical evidence from the recent pandemic

Tarik Dogru (Dr. True); Makarand Amrish Mody; Lydia Hanks; Courtney Suess; Cem Işık; Erol Sozen
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Cross-segment validation of customer support for AI-based service robots at luxury, fine-dining, casual, and quick-service restaurants

Yao-Chin Wang; Avraam Papastathopoulos
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A work-family enrichment model of perceived overqualification: the moderating role of flexibility human resource practices

Yan Li; Shumei Jin; Qi Chen; Steven J. Armstrong
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Sustainable consumer choices – critical reflection on hospitality and tourism

Amit Sharma; Laure Saulais; Yidan Huang
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I can be myself: robots reduce social discomfort in hospitality service encounters

Jingyu Liu; Lingxu Zhou; Yibei Li
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The background of restaurant employees’ revenge intention: supervisor incivility, organizational gossip, and blaming others

Yilmaz Akgunduz; Sabahat Ceylin Sanli Kayran; Uğurcan Metin
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Customer acceptance of humanoid service robots in hotels: moderating effects of service voluntariness and culture

Narjess Said; Kaouther Ben Mansour; Nedra Bahri-Ammari; Anish Yousaf; Abhishek Mishra
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Influence of social identity on service sabotage in hospitality organizations: cross-level roles of job embeddedness, organizational identification and supervisor support

Chung-Jen Wang
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Consumer intention to use service robots: a cognitive–affective–conative framework

Dan Huang; Qiurong Chen; Songshan (Sam) Huang; Xinyi Liu
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The evolution of service toward automated customer assistance: there is a difference

Chris Roberts; Thomas Maier
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Defining and establishing a restaurant wine culture

D. Christopher Taylor; Michelle Russen; Mary Dawson; Dennis Reynolds
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How CEO responsible leadership shapes corporate social responsibility and organization performance: the roles of organizational climates and CEO founder status

Zhao Wang; Yijiao Ye; Xuefeng Liu
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How do resource scarcity reminders influence consumers’ CSR engagement?

Tian Ye; Anna S. Mattila
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Bridging the theory-practice gap: a critical reflection on information and communication technology research

Rob Law; Soey Sut Ieng Lei; Ke Zhang; Arthur Lau
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Diversity, equity and inclusion in employee-queer customer interactions in the hospitality service setting: including multiple stakeholders’ perspectives

Dan Jin; Han Chen; Rui Qi
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Green food packages’ effects on consumers’ pre- to post-consumption evaluations of restaurant curbside pickup service

Linchi Kwok; Michael S. Lin
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The MSapeMER: a symmetric, scale-free and intuitive forecasting error measure for hospitality revenue management

Zvi Schwartz; Jing Ma; Timothy Webb
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Artificial intelligence research in hospitality: a state-of-the-art review and future directions

Rob Law; Katsy Jiaxin Lin; Huiyue Ye; Davis Ka Chio Fong
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Emotion regulation research in hospitality and tourism

Cathy H.C. Hsu; Nan Chen; Shiqin Zhang
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Analyzing review studies of the recent development in hospitality

Rob Law; Sirong Chen; Xiaonan Li; Davis Ka Chio Fong
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Linking organizational justice to tourism and hospitality employees’ service orientation: the roles of Confucian values and relationship quality

Qingjuan Wang; Ning Sun; Alice H.Y. Hon; Zheng Zhu
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Customer mistreatment and unethical pro-organizational behavior: a daily diary study examining the roles of status threat

Yanhua Ye; Pei Liu; Linghan Zhang
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MetaWOM – toward a sensory word-of-mouth (WOM) in the metaverse

Dušan Mladenović; Elvira Ismagilova; Raffaele Filieri; Yogesh K. Dwivedi
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