| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accounting and financial antecedents of corporate spin-offs in the lodging industry
|
Penela, Daniela
|
|
2019
|
83 |
C |
p. 151-158
|
artikel
|
| 2 |
Algorithmic management: The case of Airbnb
|
Cheng, Mingming
|
|
2019
|
83 |
C |
p. 33-36
|
artikel
|
| 3 |
Analysing behavioural differences between e- and m-bookers in hotel booking
|
Wu, Jialin (Snow)
|
|
2019
|
83 |
C |
p. 247-256
|
artikel
|
| 4 |
Antecedents and outcome of job embeddedness: Evidence from four and five-star hotels
|
Chan, Wei Leong
|
|
2019
|
83 |
C |
p. 37-45
|
artikel
|
| 5 |
Are hotel guests bothered by unlucky floor or room assignments?
|
Pratt, Stephen
|
|
2019
|
83 |
C |
p. 83-94
|
artikel
|
| 6 |
Campus foodservice experiences and student wellbeing: An integrative review for design and service interventions
|
Lugosi, Peter
|
|
2019
|
83 |
C |
p. 229-235
|
artikel
|
| 7 |
Can insider trading in U.S. hospitality firms predict future returns?
|
Esen, M. Fevzi
|
|
2019
|
83 |
C |
p. 115-127
|
artikel
|
| 8 |
Dining out: Are seniors today different from seniors a decade ago?
|
Mahadevan, Renuka
|
|
2019
|
83 |
C |
p. 128-131
|
artikel
|
| 9 |
Distinction and omnivorousness in tourists’ food consumption
|
Lin, Jiayi
|
|
2019
|
83 |
C |
p. 95-102
|
artikel
|
| 10 |
Editorial Board
|
|
|
2019
|
83 |
C |
p. ii
|
artikel
|
| 11 |
Effect of franchising on restaurant firms’ risk evaluations in the bond market
|
Sun, Kyung-A
|
|
2019
|
83 |
C |
p. 19-27
|
artikel
|
| 12 |
Effect of general risk on trust, satisfaction, and recommendation intention for halal food
|
Al-Ansi, Amr
|
|
2019
|
83 |
C |
p. 210-219
|
artikel
|
| 13 |
Effect of hotels’ price discounts on performance recovery after a crisis
|
Kim, Minsun
|
|
2019
|
83 |
C |
p. 74-82
|
artikel
|
| 14 |
Effects of biophilic design on consumer responses in the lodging industry
|
Lee, Seung Hyun
|
|
2019
|
83 |
C |
p. 141-150
|
artikel
|
| 15 |
Evil customers, an angel boss and coopetitive coworkers: Burnout of frontline employees
|
Yang, Fiona X.
|
|
2019
|
83 |
C |
p. 1-10
|
artikel
|
| 16 |
Factors affecting hotel employees’ attrition and turnover: Application of pull-push-mooring framework
|
Haldorai, Kavitha
|
|
2019
|
83 |
C |
p. 46-55
|
artikel
|
| 17 |
Franchising and firm risk among restaurants
|
Madanoglu, Melih
|
|
2019
|
83 |
C |
p. 236-246
|
artikel
|
| 18 |
Green attributes of restaurants: Do consumers, owners, and managers think alike?
|
Kwok, Linchi
|
|
2019
|
83 |
C |
p. 28-32
|
artikel
|
| 19 |
How and when does abusive supervision affect hospitality employees’ service sabotage?
|
Park, Jeongdoo
|
|
2019
|
83 |
C |
p. 190-197
|
artikel
|
| 20 |
How do hotels operationalize their competitive intelligence efforts into their management processes? Proposing a holistic model
|
Köseoglu, Mehmet Ali
|
|
2019
|
83 |
C |
p. 283-292
|
artikel
|
| 21 |
In Airbnb we trust: Understanding consumers’ trust-attachment building mechanisms in the sharing economy
|
Yang, Sung-Byung
|
|
2019
|
83 |
C |
p. 198-209
|
artikel
|
| 22 |
Making restaurant reviews useful and/or enjoyable? The impacts of temporal, explanatory, and sensory cues
|
Li, Hengyun
|
|
2019
|
83 |
C |
p. 257-265
|
artikel
|
| 23 |
Measuring perceived cleanliness in service environments: Scale development and validation
|
Vos, Martijn C.
|
|
2019
|
83 |
C |
p. 11-18
|
artikel
|
| 24 |
Organizational injustice and emotional labor in the hospitality industry: A theoretical review
|
Shapoval, Valeriya
|
|
2019
|
83 |
C |
p. 56-64
|
artikel
|
| 25 |
Pride, mindfulness, public self-awareness, affective satisfaction, and customer citizenship behaviour among green restaurant customers
|
Hwang, Kumju
|
|
2019
|
83 |
C |
p. 169-179
|
artikel
|
| 26 |
Self/other oriented green experiential values: Measurement and impact on hotel-consumer relationship
|
Gupta, Ansh
|
|
2019
|
83 |
C |
p. 159-168
|
artikel
|
| 27 |
Shine bright like a star: Hotel performance and guests’ expectations based on star ratings
|
Mohsin, Asad
|
|
2019
|
83 |
C |
p. 103-114
|
artikel
|
| 28 |
Speaking up because it’s my brand: Examining employee brand psychological ownership and voice behavior in hospitality organizations
|
Xiong, Lina
|
|
2019
|
83 |
C |
p. 274-282
|
artikel
|
| 29 |
Spend less and experience more: Understanding tourists’ social contact in the Airbnb context
|
Lin, Pearl M.C.
|
|
2019
|
83 |
C |
p. 65-73
|
artikel
|
| 30 |
The impetus behind interorganizational collaboration: What is its new value proposition for small operators?
|
Rivera, Manuel Antonio
|
|
2019
|
83 |
C |
p.
|
artikel
|
| 31 |
The pub as a habitual hub: Place attachment and the Regular customer
|
Sandiford, Peter John
|
|
2019
|
83 |
C |
p. 266-273
|
artikel
|
| 32 |
The role of a high-quality restaurant in stimulating the creation and development of gastronomy tourism
|
Meneguel, Cinthia Rolim de Albuquerque
|
|
2019
|
83 |
C |
p. 220-228
|
artikel
|
| 33 |
The role of specific attributes in determining prices of Airbnb listings in rural and urban locations
|
Falk, Martin
|
|
2019
|
83 |
C |
p. 132-140
|
artikel
|
| 34 |
Using consumer opinion to define New World fine wine: Insights for hospitality
|
Kustos, Marcell
|
|
2019
|
83 |
C |
p. 180-189
|
artikel
|
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