| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An investigation of the interrelationships of leadership styles, psychological safety, thriving at work, and work engagement in the hotel industry: A sequential mediation model
|
Rabiul, Md Karim
|
|
|
113 |
C |
p.
|
artikel
|
| 2 |
Corporate sociopolitical activism (CSA): The role of perceived impact on consumer response to contribution type
|
Atanga, Barbara Apaalabono
|
|
|
113 |
C |
p.
|
artikel
|
| 3 |
Default risk transmission in the travel and leisure industry
|
Shahzad, Syed Jawad Hussain
|
|
|
113 |
C |
p.
|
artikel
|
| 4 |
Designing gamified interactions with self-service technology at restaurants
|
Lee, Wangoo
|
|
|
113 |
C |
p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
|
113 |
C |
p.
|
artikel
|
| 6 |
Effects of millennials willingness to pay on buying behaviour at ethical and socially responsible restaurants: Serial mediation analysis
|
Oke, Adekunle
|
|
|
113 |
C |
p.
|
artikel
|
| 7 |
Feeling good working with you: Perspective-taking as a strategy to increase team member satisfaction
|
Lee, Lindsey
|
|
|
113 |
C |
p.
|
artikel
|
| 8 |
How can foodstagramming improve dining outcomes? A normative focus perspective
|
Xiong, Xiling
|
|
|
113 |
C |
p.
|
artikel
|
| 9 |
How does perceived negative workplace gossip influence employee knowledge sharing behavior? An explanation from the perspective of social information processing
|
Li, Pengbo
|
|
|
113 |
C |
p.
|
artikel
|
| 10 |
How does social responsibility investment strategy contribute to hospitality firms’ recovery from public health emergencies? The case of COVID-19 pandemic
|
Wu, Dongdong
|
|
|
113 |
C |
p.
|
artikel
|
| 11 |
How do observing employees react to customer incivility toward colleagues?
|
Cheng, Bao
|
|
|
113 |
C |
p.
|
artikel
|
| 12 |
Impact of customer incivility on restaurant employee stress spread and turnover: COVID-19 vaccination mandate
|
Kim, Bora
|
|
|
113 |
C |
p.
|
artikel
|
| 13 |
Leadership styles and employee pro-environmental behavior in the tourism and hospitality industry: A cognitive-affective personality system perspective
|
Zheng, Yuheng
|
|
|
113 |
C |
p.
|
artikel
|
| 14 |
Leveraging employee online reviews for improving hotel competitiveness in the great resignation
|
Xia, Haiyang
|
|
|
113 |
C |
p.
|
artikel
|
| 15 |
Perceived green psychological benefits and customer pro-environment behavior in the value-belief-norm theory: The moderating role of perceived green CSR
|
Majeed, Salman
|
|
|
113 |
C |
p.
|
artikel
|
| 16 |
Role of employee personality traits in job performance in the restaurant food franchise context
|
Shiwen, Lu
|
|
|
113 |
C |
p.
|
artikel
|
| 17 |
Special privileges or busywork? The impact of qualitative job insecurity on idiosyncratic deals and illegitimate tasks among hospitality workers
|
Currie, Richard A.
|
|
|
113 |
C |
p.
|
artikel
|
| 18 |
The antecedents of family firms’ resilience to crisis in hospitality and tourism
|
Memili, Esra
|
|
|
113 |
C |
p.
|
artikel
|
| 19 |
The biophilic hotel lobby: Consumer emotions, peace of mind, willingness to pay, and health-consciousness
|
Nanu, Luana
|
|
|
113 |
C |
p.
|
artikel
|
| 20 |
The dualistic model of passion and the service quality of five-star hotel employees during the COVID-19 pandemic
|
Wu, Tung-Ju
|
|
|
113 |
C |
p.
|
artikel
|
| 21 |
The numerical stroop effect on consumer preference to order healthy food
|
Cai, Ruiying
|
|
|
113 |
C |
p.
|
artikel
|
| 22 |
Towards a unified model of consumers’ intentions to use drone food delivery services
|
Leong, Mei Kei
|
|
|
113 |
C |
p.
|
artikel
|
| 23 |
Transformational leadership and innovative work behavior: The role of identification, voice and innovation climate
|
Lin, Qingjin
|
|
|
113 |
C |
p.
|
artikel
|
| 24 |
Working with service robots? A systematic literature review of hospitality employees’ perspectives
|
Xu, Jingjing
|
|
|
113 |
C |
p.
|
artikel
|
| 25 |
You are what you speak: Influence of future time reference (FTR) in healthy menu promotion
|
Jeong, EunHa (Lena)
|
|
|
113 |
C |
p.
|
artikel
|
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