| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comprehensive conceptual model of single-serve wine consumption behavior in restaurants
|
Bruwer, Johan
|
|
|
130 |
C |
p.
|
artikel
|
| 2 |
Adoption of semiautonomous food delivery robots: Employee experiences and workplace adaptation
|
Min, Somang
|
|
|
130 |
C |
p.
|
artikel
|
| 3 |
AI-powered personalized recommendations and pricing: Moderating effects of ethical AI and consumer empowerment
|
Lim, SangGon (Edward)
|
|
|
130 |
C |
p.
|
artikel
|
| 4 |
A systematic review of solo dining research
|
Huang, Huiling
|
|
|
130 |
C |
p.
|
artikel
|
| 5 |
Beyond the stars: Unpacking the impact of score-textual inconsistency of online reviews on hotel performance
|
Wang, Ping
|
|
|
130 |
C |
p.
|
artikel
|
| 6 |
Cross-border mergers and acquisitions activity in the tourism industry: A spatial econometrics analysis
|
Ahmad, Muhammad Farooq
|
|
|
130 |
C |
p.
|
artikel
|
| 7 |
Customer perfectionism: Catalyst or obstacle to service innovation of frontline employees?
|
Zhou, Jian
|
|
|
130 |
C |
p.
|
artikel
|
| 8 |
Designing a memorable dining experience lexicon based on theory and text mining
|
Vajpai, Gopi Nath
|
|
|
130 |
C |
p.
|
artikel
|
| 9 |
Does green training foster green service innovation? The influence of organizational learning capability and human capital
|
Begum, Saira
|
|
|
130 |
C |
p.
|
artikel
|
| 10 |
Don’t expect robots to be creative: Why and when organizational dehumanization is a creativity killer
|
Fan, Yurong
|
|
|
130 |
C |
p.
|
artikel
|
| 11 |
Editorial Board
|
|
|
|
130 |
C |
p.
|
artikel
|
| 12 |
Effects of social job characteristics on gig workers’ well-being: The mediating role of off-the-job embeddedness
|
Lin, Pearl M.C.
|
|
|
130 |
C |
p.
|
artikel
|
| 13 |
Enhancing the sustainability of food waste management practices in emerging economies’ hospitality industry through SECA multi-criteria group decision-making
|
Antwi, Collins Opoku
|
|
|
130 |
C |
p.
|
artikel
|
| 14 |
Exploring the impact of dark kitchens on community quality-of-life: The role of local biopolitics, disposition, integrity, and lobbying
|
Jerez-Jerez, Maria Jesus
|
|
|
130 |
C |
p.
|
artikel
|
| 15 |
Food and wine resources as co-experiential attributes: A qualitative investigation across eight countries
|
Duarte Alonso, Abel
|
|
|
130 |
C |
p.
|
artikel
|
| 16 |
From a full buffet to a full bin - hotel managers' perspectives on food waste at breakfast buffets
|
Appel, Gabriela
|
|
|
130 |
C |
p.
|
artikel
|
| 17 |
Hand hygiene practices among restaurant consumers: A quasi-experimental study
|
Wang, Lucheng
|
|
|
130 |
C |
p.
|
artikel
|
| 18 |
Happy employees, happy customers: The role of workplace fun activities on frontline employees’ service performance
|
Chen, Mengyuan
|
|
|
130 |
C |
p.
|
artikel
|
| 19 |
Hospitality on the streets: A mixed-method study of Indonesian street food micro-enterprises
|
Lee, Craig
|
|
|
130 |
C |
p.
|
artikel
|
| 20 |
Hotel employee’s behavioral change in human–robot collaboration: Investigating the dual path toward event strength
|
Wu, Tung-Ju
|
|
|
130 |
C |
p.
|
artikel
|
| 21 |
How and when does AI awareness affect hotel frontline employee’s Unethical Pro-organizational Behavior? Insights from two longitudinal studies
|
Zhou, Shuai
|
|
|
130 |
C |
p.
|
artikel
|
| 22 |
Immersive stays in virtual hotels: The effect of experiences in metaverse hotels on customer responses
|
Li, Ou
|
|
|
130 |
C |
p.
|
artikel
|
| 23 |
Impact of customer willingness to co-create and co-creation value of AI-oriented live streaming on hotel booking intention
|
Alam, Syed Shah
|
|
|
130 |
C |
p.
|
artikel
|
| 24 |
Innovating towards better play: A children’s edutainment strategy for hospitality settings
|
Grande, Kévin
|
|
|
130 |
C |
p.
|
artikel
|
| 25 |
Insights from language strategy in menu design of ethnic cuisines: An atmospheric-functional information model
|
Tang, Xiangjie
|
|
|
130 |
C |
p.
|
artikel
|
| 26 |
Integrating corporate identity, social responsibility, and reputation: A triadic framework for sustainable branding in hospitality & tourism
|
Foroudi, Pantea
|
|
|
130 |
C |
p.
|
artikel
|
| 27 |
Is a shorter reaction time always better? Empirical investigation of the impact of response speed on ChatGPT recommendations
|
Kim, Jungkeun
|
|
|
130 |
C |
p.
|
artikel
|
| 28 |
Is proactive service always right? The study on the dual influence mechanisms of proactive customer service performance on customer satisfaction
|
Liu, Dewen
|
|
|
130 |
C |
p.
|
artikel
|
| 29 |
Mass customization and consumer behaviors: Exploring the roles of perceived value, perceived cost, and time pressure
|
Tang, Chun-Hung Hugo
|
|
|
130 |
C |
p.
|
artikel
|
| 30 |
Maximizing restaurant profitability: A complementarity approach
|
Webb, Timothy D.
|
|
|
130 |
C |
p.
|
artikel
|
| 31 |
Motivations to visit an edible insect restaurant, perceived value, health consciousness, and customers’ intentional responses: A self-determination theory perspective
|
Nikbin, Davoud
|
|
|
130 |
C |
p.
|
artikel
|
| 32 |
Multi-level investigation of the mechanism of the relationship between hotel resilient leadership and performance: The cross-level moderating effect of adaptation strategies
|
Cheng, Ya-Jen
|
|
|
130 |
C |
p.
|
artikel
|
| 33 |
Organizational characteristics, ethical leadership, and employee job performance: An investigation from the lenses of appraisal responses to the behavioral outcomes model
|
Baydeniz, Erdem
|
|
|
130 |
C |
p.
|
artikel
|
| 34 |
Ownership and innovation in the hospitality industry
|
Poretti, Cédric
|
|
|
130 |
C |
p.
|
artikel
|
| 35 |
Painting the healthy food items attractive: The color effects on diners’ food consumption behaviors
|
Lin, Pearl M.C.
|
|
|
130 |
C |
p.
|
artikel
|
| 36 |
Progress in hotel amenities from guests’ perspectives: A knowledge map and research agenda
|
Yu, Zhicheng
|
|
|
130 |
C |
p.
|
artikel
|
| 37 |
Psychological capital as a key driver of green capabilities, innovation, and hotel competitive advantage
|
Huang, Yung-Chuan
|
|
|
130 |
C |
p.
|
artikel
|
| 38 |
Rethinking negativity bias in online word-of-mouth: When negative reviews don’t always help
|
Lu, Hebo
|
|
|
130 |
C |
p.
|
artikel
|
| 39 |
Rethinking tipping request: Examining consumer reactions in emerging tipping contexts
|
Deng, Demi Shenrui
|
|
|
130 |
C |
p.
|
artikel
|
| 40 |
Robots at your service: Understanding hotel guest acceptance with meta-UTAUT investigation
|
Marghany, Mostafa N.M.
|
|
|
130 |
C |
p.
|
artikel
|
| 41 |
Sentiment-driven agglomeration in ethnic restaurants
|
Sean (Sangwon), Jung
|
|
|
130 |
C |
p.
|
artikel
|
| 42 |
Social bonds in family-run hotels – A driver for innovation in response to external disruptions?
|
Pachucki, Christoph
|
|
|
130 |
C |
p.
|
artikel
|
| 43 |
The impacts of employee–robot hybrid teams on customers’ value cocreation and codestruction behaviors
|
Li, Minglong
|
|
|
130 |
C |
p.
|
artikel
|
| 44 |
The role of health-oriented leadership in improving hospitality employees’ mental health and development outcomes
|
Zada, Muhammad
|
|
|
130 |
C |
p.
|
artikel
|
| 45 |
Top management gender diversity and environmental performance: Evidence from hospitality and tourism industry
|
Pathiranage, Nandana Wasantha
|
|
|
130 |
C |
p.
|
artikel
|
| 46 |
Understanding consumer personal traits in smart hotel choice: A diffusion of innovation approach
|
Li, Zeyuan
|
|
|
130 |
C |
p.
|
artikel
|
| 47 |
Understanding food waste in the hospitality industry: A social practice theory approach
|
Nand, Alka Ashwini
|
|
|
130 |
C |
p.
|
artikel
|
| 48 |
Unmanned deliveries: A complexity theory approach to understand consumer acceptance and intention in drone food delivery in Africa
|
Badu-Baiden, Frank
|
|
|
130 |
C |
p.
|
artikel
|
| 49 |
Unpacking the link between servant leadership and followers’ helping behavior: The mediating role of followers’ servant attitude and the moderating effect of relational identity
|
Haq, Inam Ul
|
|
|
130 |
C |
p.
|
artikel
|
| 50 |
Unravelling the influence of service failure on negative customer engagement: The moderating role of service recovery
|
Albayrak, Tahir
|
|
|
130 |
C |
p.
|
artikel
|
| 51 |
What motivates consumers to visit a 3D-printed food restaurant?: Focusing on the technology readiness index
|
Liu, Pei
|
|
|
130 |
C |
p.
|
artikel
|
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