| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A diary study of work consequences for hotel employees victimized by supervisor from a demand-resource perspective on employee emotions
|
Park, In-Jo
|
|
|
92 |
C |
p.
|
artikel
|
| 2 |
A novel hotel recommendation method based on personalized preferences and implicit relationships
|
Chen, Ke
|
|
|
92 |
C |
p.
|
artikel
|
| 3 |
Antecedents and the underlying mechanism of customer intention of co-creating a dining experience
|
Im, Jinyoung
|
|
|
92 |
C |
p.
|
artikel
|
| 4 |
Burnout and food safety: Understanding the role of job satisfaction and menu complexity in foodservice
|
Silva, Camila Telles
|
|
|
92 |
C |
p.
|
artikel
|
| 5 |
Can time soften your opinion? The influence of consumer experience valence and review device type on restaurant evaluation
|
Li, Hengyun
|
|
|
92 |
C |
p.
|
artikel
|
| 6 |
CEO letters: Hospitality corporate narratives during the COVID-19 pandemic
|
Im, Jinyoung
|
|
|
92 |
C |
p.
|
artikel
|
| 7 |
COVID-19: The effects of job insecurity on the job engagement and turnover intent of deluxe hotel employees and the moderating role of generational characteristics
|
Jung, Hyo Sun
|
|
|
92 |
C |
p.
|
artikel
|
| 8 |
Creating a safe haven during the crisis: How organizations can achieve deep compliance with COVID-19 safety measures in the hospitality industry
|
Hu, Xiaowen
|
|
|
92 |
C |
p.
|
artikel
|
| 9 |
Developing ambidexterity through quality management and their effects on performance
|
Pertusa-Ortega, Eva M.
|
|
|
92 |
C |
p.
|
artikel
|
| 10 |
Drivers and consequences of sustainability committee existence? Evidence from the hospitality and tourism industry
|
Kılıç, Merve
|
|
|
92 |
C |
p.
|
artikel
|
| 11 |
Drivers of management control systems in tourism start-ups firms
|
Pavlatos, Odysseas
|
|
|
92 |
C |
p.
|
artikel
|
| 12 |
Editorial Board
|
|
|
|
92 |
C |
p.
|
artikel
|
| 13 |
Effect of Price Change Alert on Perceptions of Hotel Attribute-based Room Pricing (ABP) versus Traditional Room Pricing (TRP)
|
Gao, Yixing (Lisa)
|
|
|
92 |
C |
p.
|
artikel
|
| 14 |
Effects of concealing vs. displaying prices on consumer perceptions of hospitality products
|
Kim, Jungkeun
|
|
|
92 |
C |
p.
|
artikel
|
| 15 |
Effects of CSR on affective organizational commitment via organizational justice and organization-based self-esteem
|
Kim, Jungsun (Sunny)
|
|
|
92 |
C |
p.
|
artikel
|
| 16 |
Effects of the Big Five personality traits on tipping attitudes, motives, and behaviors
|
Lynn, Michael
|
|
|
92 |
C |
p.
|
artikel
|
| 17 |
Environmental Actions and Consumer Participation: Which Impacts on Brand Relationship? The Multiple Realities of the Hospitality Sector
|
Robinot, Élisabeth
|
|
|
92 |
C |
p.
|
artikel
|
| 18 |
Food waste management in ethnic food restaurants
|
Filimonau, Viachaslau
|
|
|
92 |
C |
p.
|
artikel
|
| 19 |
Hospitality and tourism industry amid COVID-19 pandemic: Perspectives on challenges and learnings from India
|
Kaushal, Vikrant
|
|
|
92 |
C |
p.
|
artikel
|
| 20 |
How do hotel employees’ feeling trusted and its differentiation shape service performance: The role of relational energy
|
Fan, Jigang
|
|
|
92 |
C |
p.
|
artikel
|
| 21 |
“I am so ashamed of my body”: Obese guests’ experiences in hotels
|
Poria, Yaniv
|
|
|
92 |
C |
p.
|
artikel
|
| 22 |
Identifying the strategic implications of service attributes of wedding banquet halls for market competition and risk management
|
Cheng, Ching-Chan
|
|
|
92 |
C |
p.
|
artikel
|
| 23 |
Identifying unreliable online hospitality reviews with biased user-given ratings: A deep learning forecasting approach
|
Zheng, Tianxiang
|
|
|
92 |
C |
p.
|
artikel
|
| 24 |
“I live with terror inside me”: Exploring customers’ instinctive reactions to terror
|
Seger Guttmann, Tali
|
|
|
92 |
C |
p.
|
artikel
|
| 25 |
Impact of the COVID-19 pandemic: Evidence from the U.S. restaurant industry
|
Song, Hyoung Ju
|
|
|
92 |
C |
p.
|
artikel
|
| 26 |
Impacts of cruise industry corporate social responsibility reputation on customers’ loyalty: Mediating role of trust and identification
|
Ahn, Jiseon
|
|
|
92 |
C |
p.
|
artikel
|
| 27 |
In darkness we seek light: The impact of focal and general lighting designs on customers’ approach intentions toward restaurants
|
Wu, Laurie
|
|
|
92 |
C |
p.
|
artikel
|
| 28 |
Investigating beliefs, attitudes, and intentions regarding green restaurant patronage: An application of the extended theory of planned behavior with moderating effects of gender and age
|
Moon, Sun-Jung
|
|
|
92 |
C |
p.
|
artikel
|
| 29 |
Is digital technology the magic bullet for performing work at home? Lessons learned for post COVID-19 recovery in hospitality management
|
Chadee, Doren
|
|
|
92 |
C |
p.
|
artikel
|
| 30 |
Leadership styles, motivating language, and work engagement: An empirical investigation of the hotel industry
|
Rabiul, Md Karim
|
|
|
92 |
C |
p.
|
artikel
|
| 31 |
Managing relationships in the Tourism Supply Chain to overcome epidemic outbreaks: The case of COVID-19 and the hospitality industry in Spain
|
González-Torres, Thais
|
|
|
92 |
C |
p.
|
artikel
|
| 32 |
Modeling a green supply chain in the hotel industry: An evolutionary game theory approach
|
Chen, Ming-Hsiang
|
|
|
92 |
C |
p.
|
artikel
|
| 33 |
My deal expires soon: Can time restriction and exclusivity induce clickthrough in hospitality promotional offers?
|
Wang, Erin Yirun
|
|
|
92 |
C |
p.
|
artikel
|
| 34 |
Price and RevPAR determinants of Airbnb listings: Convergent and divergent evidence
|
Sainaghi, Ruggero
|
|
|
92 |
C |
p.
|
artikel
|
| 35 |
Relationships between external knowledge, internal innovation, firms’ open innovation performance, service innovation and business performance in the Pakistani hotel industry
|
Hameed, Waseem Ul
|
|
|
92 |
C |
p.
|
artikel
|
| 36 |
Self-service technology kiosk design for restaurants: An QFD application
|
Park, Soona
|
|
|
92 |
C |
p.
|
artikel
|
| 37 |
Should the EFQM Excellence Model be Adapted for Specific Industries? A Restaurant Sector Example
|
Liu, Yung-Lun
|
|
|
92 |
C |
p.
|
artikel
|
| 38 |
Sustainability awareness, management practices and organisational culture in hotels: Evidence from developing countries
|
Oriade, Ade
|
|
|
92 |
C |
p.
|
artikel
|
| 39 |
Terminator or accelerator? Lessons from the peer-to-peer accommodation hosts in China in responses to COVID-19
|
Zhang, Mo
|
|
|
92 |
C |
p.
|
artikel
|
| 40 |
The coevolutionary process of restaurant CSR in the time of mega disruption
|
Ou, Juanjuan
|
|
|
92 |
C |
p.
|
artikel
|
| 41 |
The effect of COVID-19 pandemic on domestic tourism: A DEMATEL method analysis on quarantine decisions
|
Altuntas, Fatma
|
|
|
92 |
C |
p.
|
artikel
|
| 42 |
The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs
|
Bucak, Turgay
|
|
|
92 |
C |
p.
|
artikel
|
| 43 |
The gloom of the COVID-19 shock in the hospitality industry: A study of consumer risk perception and adaptive belief in the dark cloud of a pandemic
|
Foroudi, Pantea
|
|
|
92 |
C |
p.
|
artikel
|
| 44 |
The role of business model innovation in the hospitality industry during the COVID-19 crisis
|
Breier, Matthias
|
|
|
92 |
C |
p.
|
artikel
|
| 45 |
TO SHARE OR TO EXCHANGE: An analysis of the sharing economy characteristics of Airbnb and Fairbnb.coop
|
Petruzzi, Marina A.
|
|
|
92 |
C |
p.
|
artikel
|
| 46 |
Tourists’ preferences for hotel booking
|
Boto-García, David
|
|
|
92 |
C |
p.
|
artikel
|
| 47 |
Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China
|
Kim, Jaewook
|
|
|
92 |
C |
p.
|
artikel
|
| 48 |
User generated content for exploring factors affecting intention to use travel and food delivery services
|
Ray, Arghya
|
|
|
92 |
C |
p.
|
artikel
|
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