| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Abusive supervision and customer-oriented organizational citizenship behavior: The roles of hostile attribution bias and work engagement
|
Lyu, Yijing
|
|
2016
|
53 |
C |
p. 69-80
12 p.
|
artikel
|
| 2 |
Active living in later life: An overview of aging studies in hospitality and tourism journals
|
Hung, Kam
|
|
2016
|
53 |
C |
p. 133-144
12 p.
|
artikel
|
| 3 |
Can knowledge and product identity shift sensory perceptions and patronage intentions? The case of genetically modified wines
|
Lu, Lu
|
|
2016
|
53 |
C |
p. 152-160
9 p.
|
artikel
|
| 4 |
Competitive intelligence practices in hotels
|
Ali Köseoglu, Mehmet
|
|
2016
|
53 |
C |
p. 161-172
12 p.
|
artikel
|
| 5 |
Cruise travelers’ environmentally responsible decision-making: An integrative framework of goal-directed behavior and norm activation process
|
Han, Heesup
|
|
2016
|
53 |
C |
p. 94-105
12 p.
|
artikel
|
| 6 |
Developing a scale of hospitableness: A tale of two worlds
|
Tasci, Asli D.A.
|
|
2016
|
53 |
C |
p. 30-41
12 p.
|
artikel
|
| 7 |
Editorial Board info
|
|
|
2016
|
53 |
C |
p. CO2-
1 p.
|
artikel
|
| 8 |
Effect of servicescape on customer behavioral intentions: Moderating roles of service climate and employee engagement
|
Chang, Kuo-Chien
|
|
2016
|
53 |
C |
p. 116-128
13 p.
|
artikel
|
| 9 |
E-menus—Managing choice options in hospital foodservice
|
Hartwell, Heather
|
|
2016
|
53 |
C |
p. 12-16
5 p.
|
artikel
|
| 10 |
Examining guest chefs’ influences on luxury restaurants’ images
|
Chen, Annie
|
|
2016
|
53 |
C |
p. 129-132
4 p.
|
artikel
|
| 11 |
Hotel entrepreneurship in a turbulent environment
|
Skokic, Vlatka
|
|
2016
|
53 |
C |
p. 1-11
11 p.
|
artikel
|
| 12 |
Imagine yourself being healthy: The mental simulation effect of advertisements on healthy menu promotion
|
Jeong, EunHa
|
|
2016
|
53 |
C |
p. 81-93
13 p.
|
artikel
|
| 13 |
It's about time: Revisiting UTAUT2 to examine consumers’ intentions to use NFC mobile payments in hotels
|
Morosan, Cristian
|
|
2016
|
53 |
C |
p. 17-29
13 p.
|
artikel
|
| 14 |
Restaurant human resource managers’ attitudes towards workplace diversity, perceptions and definition of ethical hiring
|
Durrani, Amir S.
|
|
2016
|
53 |
C |
p. 145-151
7 p.
|
artikel
|
| 15 |
The influences of restaurant menu font style, background color, and physical weight on consumers’ perceptions
|
Magnini, Vincent P.
|
|
2016
|
53 |
C |
p. 42-48
7 p.
|
artikel
|
| 16 |
The Jihadists’ Holy War against the hospitality and tourism industries
|
Pizam, Abraham
|
|
2016
|
53 |
C |
p. 173-174
2 p.
|
artikel
|
| 17 |
Understanding healthy eating behaviors at casual dining restaurants using the extended theory of planned behavior
|
Jun, Jinhyun
|
|
2016
|
53 |
C |
p. 106-115
10 p.
|
artikel
|
| 18 |
What does work meaning to hospitality employees? The effects of meaningful work on employees’ organizational commitment: The mediating role of job engagement
|
Jung, Hyo Sun
|
|
2016
|
53 |
C |
p. 59-68
10 p.
|
artikel
|
| 19 |
Why does franchisor social responsibility really matter?
|
Lee, Yong-Ki
|
|
2016
|
53 |
C |
p. 49-58
10 p.
|
artikel
|
Tijdschrift beschrijving