| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparison of destinations’ impacts on hotel rates
|
Soler, Ismael P.
|
|
2019
|
77 |
C |
p. 226-237
|
artikel
|
| 2 |
A multistage model to evaluate the efficiency the bar industry
|
Parte, Laura
|
|
2019
|
77 |
C |
p. 512-522
|
artikel
|
| 3 |
An examination of a city greening mega-event
|
Wang, Fuyuan
|
|
2019
|
77 |
C |
p. 538-548
|
artikel
|
| 4 |
An examination of the role of booking lead time in consumers’ reactions to online scarcity messages
|
Song, Myungkeun
|
|
2019
|
77 |
C |
p. 483-491
|
artikel
|
| 5 |
An investigation of AAA diamond rating changes on hotel performance
|
Nalley, Michael E.
|
|
2019
|
77 |
C |
p. 365-374
|
artikel
|
| 6 |
An overview of cruise tourism research through comparison of cruise studies published in English and Chinese
|
Hung, Kam
|
|
2019
|
77 |
C |
p. 207-216
|
artikel
|
| 7 |
Booking now or later: Do online peer reviews matter?
|
Zhang, Zili
|
|
2019
|
77 |
C |
p. 147-158
|
artikel
|
| 8 |
Changing tires on a moving car: the role of timing in hospitality and service turnaround processes
|
Schmitt, Achim
|
|
2019
|
77 |
C |
p. 549-561
|
artikel
|
| 9 |
Competitive advantages of franchising firms and the moderating role of organizational characteristics: Evidence from the restaurant industry
|
Sun, Kyung-A
|
|
2019
|
77 |
C |
p. 281-289
|
artikel
|
| 10 |
Consumers’ prestige-seeking behavior in premium food markets: Application of the theory of the leisure class
|
Lee, Hojin
|
|
2019
|
77 |
C |
p. 260-269
|
artikel
|
| 11 |
Corrigendum to “Workplace ostracism and knowledge hiding in service organizations” [Int. J. Hospit. Manage. 59 (2016) 84–94]
|
Zhao, Hongdan
|
|
2019
|
77 |
C |
p. 290-291
|
artikel
|
| 12 |
Customer emotions minute by minute: How guests experience different emotions within the same service environment
|
Torres, Edwin N.
|
|
2019
|
77 |
C |
p. 128-138
|
artikel
|
| 13 |
Determinants of revenue per available room: Influential roles of average daily rate, demand, seasonality and yearly trend
|
Chattopadhyay, Manojit
|
|
2019
|
77 |
C |
p. 573-582
|
artikel
|
| 14 |
Developing and validating a mobile catering app success model
|
Wang, Yi-Shun
|
|
2019
|
77 |
C |
p. 19-30
|
artikel
|
| 15 |
Development and validation of a multidimensional tourist’s local food consumption value (TLFCV) scale
|
Choe, Ja Young (Jacey)
|
|
2019
|
77 |
C |
p. 245-259
|
artikel
|
| 16 |
Differences in perceptions about food delivery apps between single-person and multi-person households
|
Cho, Meehee
|
|
2019
|
77 |
C |
p. 108-116
|
artikel
|
| 17 |
Does ambidextrous leadership motivate work crafting?
|
Ma, Jianfeng
|
|
2019
|
77 |
C |
p. 159-168
|
artikel
|
| 18 |
Does psychological capital make employees more fit to smile? The moderating role of customer-caused stressors in view of JD-R theory
|
Hwang, Pin-Chyuan
|
|
2019
|
77 |
C |
p. 396-404
|
artikel
|
| 19 |
Drug use and its perceived consequences: A comparison of foodservice and non-foodservice employees
|
Kaminski, Kristen
|
|
2019
|
77 |
C |
p. 238-244
|
artikel
|
| 20 |
Editorial Board
|
|
|
2019
|
77 |
C |
p. ii
|
artikel
|
| 21 |
Employee brand love and love behaviors: Perspectives of social exchange and rational choice
|
Wang, Yao-Chin
|
|
2019
|
77 |
C |
p. 458-467
|
artikel
|
| 22 |
Environment management in the hotel industry: does institutional environment matter?
|
Ouyang, Zhe
|
|
2019
|
77 |
C |
p. 353-364
|
artikel
|
| 23 |
E-satisfaction and continuance intention: The moderator role of online ratings
|
Tran, Lobel Trong Thuy
|
|
2019
|
77 |
C |
p. 311-322
|
artikel
|
| 24 |
Experience, brand prestige, perceived value (functional, hedonic, social, and financial), and loyalty among GROCERANT customers
|
Kim, Seoyoung
|
|
2019
|
77 |
C |
p. 169-177
|
artikel
|
| 25 |
Experiencing P2P accommodations: Anecdotes from Chinese customers
|
Lyu, Jing
|
|
2019
|
77 |
C |
p. 323-332
|
artikel
|
| 26 |
Exploring Airbnb service quality attributes and their asymmetric effects on customer satisfaction
|
Ju, Yongwook
|
|
2019
|
77 |
C |
p. 342-352
|
artikel
|
| 27 |
Exploring the influence of food safety climate indicators on handwashing practices of restaurant food handlers
|
Clark, Jeffrey
|
|
2019
|
77 |
C |
p. 187-194
|
artikel
|
| 28 |
Factors that shape a hotel company’s risk appetite
|
Zhang, Nathan
|
|
2019
|
77 |
C |
p. 217-225
|
artikel
|
| 29 |
Farewell and good luck
|
Pizam, Abraham
|
|
2019
|
77 |
C |
p. 7
|
artikel
|
| 30 |
Feeling left out and losing control: The interactive effect of social exclusion and gender on brand attitude
|
Hwang, YooHee
|
|
2019
|
77 |
C |
p. 303-310
|
artikel
|
| 31 |
Food safety in restaurants: The consumer perspective
|
Bai, Li
|
|
2019
|
77 |
C |
p. 139-146
|
artikel
|
| 32 |
Good discounts earn good reviews in return? Effects of price promotion on online restaurant reviews
|
Zhu, Dong Hong
|
|
2019
|
77 |
C |
p. 178-186
|
artikel
|
| 33 |
Hospitality co-creation with mobility-impaired people
|
Lin, Pearl M.C.
|
|
2019
|
77 |
C |
p. 492-503
|
artikel
|
| 34 |
Hotel chain affiliation as an environmental performance strategy for luxury hotels
|
Chen, Long-Fei
|
|
2019
|
77 |
C |
p. 1-6
|
artikel
|
| 35 |
Hotel environmental management initiative (HEMI) scale development
|
Choi, Hyung-Min
|
|
2019
|
77 |
C |
p. 562-572
|
artikel
|
| 36 |
How and why restaurant patrons value locally sourced foods and ingredients
|
Lang, Mark
|
|
2019
|
77 |
C |
p. 76-88
|
artikel
|
| 37 |
How do domestic and international high-end hotel brands receive and manage customer feedback?
|
Schuckert, Markus
|
|
2019
|
77 |
C |
p. 528-537
|
artikel
|
| 38 |
How psychological and contextual factors contribute to travelers’ propensity to choose green hotels?
|
Yadav, Rambalak
|
|
2019
|
77 |
C |
p. 385-395
|
artikel
|
| 39 |
Human-exhibition interaction (HEI) in designing exhibitions: A systematic literature review
|
Wang, Nan
|
|
2019
|
77 |
C |
p. 292-302
|
artikel
|
| 40 |
Impact of cultural values on technology acceptance and technology readiness
|
Sunny, Sun
|
|
2019
|
77 |
C |
p. 89-96
|
artikel
|
| 41 |
Insights into managers’ response behavior: Priority and effort
|
Liu, Xianwei
|
|
2019
|
77 |
C |
p. 468-470
|
artikel
|
| 42 |
Is corporate social responsibility (CSR) participation the pathway to foster meaningful work and helping behavior for millennials?
|
Supanti, Daraneekorn
|
|
2019
|
77 |
C |
p. 8-18
|
artikel
|
| 43 |
Managers from “Hell” in the hospitality industry: How do hospitality employees profile bad managers?
|
Hight, S. Kyle
|
|
2019
|
77 |
C |
p. 97-107
|
artikel
|
| 44 |
More than words: Do emotional content and linguistic style matching matter on restaurant review helpfulness?
|
Wang, Xi
|
|
2019
|
77 |
C |
p. 438-447
|
artikel
|
| 45 |
Peer-to-peer interactions: Perspectives of Airbnb guests and hosts
|
Moon, Hyoungeun
|
|
2019
|
77 |
C |
p. 405-414
|
artikel
|
| 46 |
Price premiums for organic menus at restaurants: What is an acceptable level?
|
Jeong, EunHa
|
|
2019
|
77 |
C |
p. 117-127
|
artikel
|
| 47 |
Restaurants and wine by-the-glass consumption: Motivational process model of risk perception, involvement and information-related behaviour
|
Bruwer, Johan
|
|
2019
|
77 |
C |
p. 270-280
|
artikel
|
| 48 |
Satisfaction and positive emotions: A comparison of the influence of hotel guests’ beliefs and attitudes on their satisfaction and emotions
|
Sukhu, Anupama
|
|
2019
|
77 |
C |
p. 51-63
|
artikel
|
| 49 |
Staying with the ingroup or outgroup? A cross-country examination of international travelers’ home-sharing preferences
|
Wang, Yuan
|
|
2019
|
77 |
C |
p. 425-437
|
artikel
|
| 50 |
The complexity of consumer experience formulation in the sharing economy
|
Pappas, Nikolaos
|
|
2019
|
77 |
C |
p. 415-424
|
artikel
|
| 51 |
The dimensions of hotel customer ratings that boost RevPAR
|
Nieto-Garcia, Marta
|
|
2019
|
77 |
C |
p. 583-592
|
artikel
|
| 52 |
The effect of atmosphere on customer engagement in upscale hotels: An application of S-O-R paradigm
|
Choi, Hyeyoon
|
|
2019
|
77 |
C |
p. 40-50
|
artikel
|
| 53 |
The formation of sub-brand love and corporate brand love in hotel brand portfolios
|
Wang, Yao-Chin
|
|
2019
|
77 |
C |
p. 375-384
|
artikel
|
| 54 |
The impact of green practices in coastal tourism: An empirical investigation on an eco-labelled beach club
|
Merli, R.
|
|
2019
|
77 |
C |
p. 471-482
|
artikel
|
| 55 |
The moderating effect of restaurant type on hedonic versus utilitarian review evaluations
|
Hlee, Sunyoung
|
|
2019
|
77 |
C |
p. 195-206
|
artikel
|
| 56 |
The social influence of other consumers on consumers’ reward donations
|
Gao, Yixing (Lisa)
|
|
2019
|
77 |
C |
p. 504-511
|
artikel
|
| 57 |
To Ban or not to ban rate parity, that is the question… or not?
|
Nicolau, Juan L.
|
|
2019
|
77 |
C |
p. 523-527
|
artikel
|
| 58 |
To cluster or not to cluster?: Understanding geographic clustering by restaurant segment
|
Jung, Sangwon (Sean)
|
|
2019
|
77 |
C |
p. 448-457
|
artikel
|
| 59 |
Transformational leadership and employee performance: The role of identification, engagement and proactive personality
|
Buil, Isabel
|
|
2019
|
77 |
C |
p. 64-75
|
artikel
|
| 60 |
Transformational leadership and service recovery performance: The mediating effect of emotional labor and the influence of culture
|
Luo, Anqi
|
|
2019
|
77 |
C |
p. 31-39
|
artikel
|
| 61 |
What moderates the influence of extremely negative ratings? The role of review and reviewer characteristics
|
Filieri, Raffaele
|
|
2019
|
77 |
C |
p. 333-341
|
artikel
|
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