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Review of reviews: A systematic analysis of review papers in the hospitality and tourism literature

International Journal of Hospitality Management·Paid Content - 5 December 2017
Chloe Shinae Kim, Blake Hui Bai, Peter Beomcheol Kim, Kaye Chon This study provides a systematic analysis of review studies in selected hospitality and tourism journals published to date. Although a number of review studies published within the hospitality and tourism literature have examined a diverse/wide range of topics, no systematic overview of the trends and impacts of such review studies has been provided. This study, hence, presents a comprehensive classification of 171 review studies published in the leading hospitality and tourism journals listed in the Web of Science, and examines the impacts that the review studies have made in the literature. Based on its constructive overview of the review studies published to date, this study contributes to the hospitality and tourism literature by providing a table of reference for future researchers.

Alcohol and other drug use in Michelin-starred kitchen brigades

International Journal of Hospitality Management·Paid Content - 5 December 2017
Charalampos Giousmpasoglou, Lorraine Brown, John Cooper This paper aims to explore chefs' experiences of the use of alcohol and other drugs (AOD) in Michelin-starred restaurants in Britain and Ireland. In total, 54 Head Chefs were interviewed in this study, which found AOD use to be part of their occupational culture. The work context plays a key role in this phenomenon in that harsh working conditions (such as heat, stress and long hours) provide fertile ground for AOD use as a means of self-medication and as a coping strategy. This study observes a normalisation of drinking to unwind. Even if this practice is detrimental to health, it is the coping mechanism used by chefs to deal with the stresses associated with the high end kitchen environment.

The use of co-creation within the luxury accommodation experience - myth or reality?

International Journal of Hospitality Management·Paid Content - 5 December 2017
Tracy Harkison Co-creation has generated interest since its inception, which is believed to have coincided with the introduction and mass use of the Internet. There are many definitions for co-creation but, in essence, it is an active interaction between a company and a customer to create value, and this value is centred in the customer's experience. It has been suggested that co-creation is just a buzzword or a fad, but this paper highlights that if co-creation is used to its full potential it can give a company a competitive advantage. Eighty-one participants were interviewed in six luxury properties within New Zealand using an interpretivist case-study methodology. There was consensus among managers, employees and guests that the luxury accommodation experience is materialised through a process of co-creation, involving managers, employees and guests.

Optimization of menu-labeling formats to drive healthy dining: An eye tracking study

International Journal of Hospitality Management·Paid Content - 5 December 2017
Eojina Kim, Liang (Rebecca) Tang, Chase Meusel, Manjul Gupta This study examines customers' visual attention when choosing food and beverage items of a fast-food menu. Three formats on menu labeling were examined, including numeric, color-coded, and physical activity-based formats. An experimental choice paradigm combined with eye tracking technology explored customers' visual attention, preferences for format, and menu choices. The study revealed that customers increased visual attention and chose healthier selections when viewing physical activity-based labeling, and customers preferred physical activity-based formats over numeric or color-coded labeling. Overall, the physical activity-based labeling on calorie information app to be the most effective format for inducing healthy choices.

Identifying competitors through comparative relation mining of online reviews in the restaurant industry

International Journal of Hospitality Management·Paid Content - 5 December 2017
Song Gao, Ou Tang, Hongwei Wang, Pei Yin It is of importance for restaurants to identify their competitors to gain competitiveness. Meanwhile, opinion-rich resources like online reviews sites can be used to understand others opinion toward restaurant services. We thus propose a novel model to extract comparative relations from online reviews, and then construct three types of comparison relation networks, enabling competitiveness analysis for three tasks. The first network help restaurants analyze market structure for their positioning. The second network enables to identify top competitors using competitive index and dissimilarity index. The third network help restaurants identify strengths and weaknesses through aspects-comparison relation mining. Finally, the market environment is illustrated in a visual way according to the three types of networks.

Effects of tourists' local food consumption value on attitude, food destination image, and behavioral intention

International Journal of Hospitality Management·Paid Content - 5 December 2017
Ja Young (Jacey) Choe, Seongseop (Sam) Kim Despite the importance of understanding food consumption value from tourists' perspectives, few studies have explored how experiencing local food in a destination shapes tourists' consumption value. This study explores the effect of tourists' local food consumption value on their perceptions and behaviors. Tourists' cultural background is used as a moderating variable. The findings show that tourists' local food consumption value effectively explains tourists' attitudes toward local food, food destination image, and behavioral intentions. In addition, the cultural background of tourists partially moderates the relationships between the proposed constructs. This study is the first empirical application of consumption value theory to the context of tourists' local food experiences.
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What matters for hotel executives? An examination of major theories in non-equity entry mode research

International Journal of Hospitality Management·Paid Content - 17 November 2017
This study examines the non-equity entry mode decisions of high-level executives in the international hotel industry, specifically the choice between franchising and management contracts. This quantitative study is based on a self-selected scenario-based online survey of 110 hotel executives. The primary objective of the study was to develop and test hypotheses through the combined theoretical lenses of transaction cost economics and the resource-based view. The hypotheses were tested through a logistic regression and the findings show that intangible assets and resources are the most important consideration in deciding between franchising and management contracts when internationalising hotels, generally prompting the use of management contracts. It was also found that uncertainties in the host market may lead hotel executives to choose franchising over management contracts, and finally, that asset specificity may prompt the use of management contracts over franchising.

Why not eat alone? The effect of other consumers on solo dining intentions and the mechanism

International Journal of Hospitality Management·Paid Content - 15 November 2017
Publication date: March 2018 Source:International Journal of Hospitality Management, Volume 70 Author(s): EunSol Her, Soobin Seo The radical change in contemporary lifestyles and demographics has led to the sharp increase of solo consumers in the marketplace, calling for an understanding of solo consumption behaviors. This study examines the determinants of solo dining intentions with respect to the other consumers in the restaurant, and its underlying mechanism through anticipated loneliness and the anticipated negative evaluation from others. Using a scenario-based, 2 (group type of other diners: in-group vs. out-group)×2 (crowding level: high vs. low) between-subjects experimental design, online survey data were collected from 248 participants. Findings reveal that the group type of other diners (i.e., mostly solo diners vs. group diners) is a major predictor of solo dining intentions. The effect is further found to be greater by high-crowding (vs. low-crowding), and mediated by ant
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A within-restaurant analysis of changes in customer satisfaction following the introduction of service inclusive pricing or automatic service charges

International Journal of Hospitality Management·Paid Content - 11 November 2017
Many U.S. restaurants have recently adopted no-tipping policies or are considering doing so. This study examines the effects of such moves away from tipping on restaurant’s online customer ratings. The results indicate that (i) restaurants receive lower online customer ratings when they eliminate tipping, (ii) online customer ratings decline more when tipping is replaced with service-charges than when it is replaced with service-inclusive-pricing, and (iii) less expensive restaurants experience greater declines in online customer ratings when replacing tipping with either alternative than do more expensive restaurants. These findings provide a strong argument for the retention of tipping, especially among lower- and mid-tier restaurants.
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A social exchange perspective on why and when ethical leadership foster customer-oriented citizenship behavior

International Journal of Hospitality Management·Paid Content - 8 November 2017
Grounded in social exchange theory, we investigated why and when ethical leadership may relate to hospitality employees’ customer-oriented citizenship behavior (CCB) by exploring the mediating and moderating roles of felt obligation and psychological detachment from an organization respectively. Using a two-wave sample of 152 employees and their 152 coworkers from 10 hotels in Africa, we found that ethical leadership positively relates to CCB via increased felt obligation. In addition, our results revealed that psychological detachment moderated the ethical leadership and CCB relationship, such that this relationship was stronger when psychological detachment was low (versus high), as mediated by felt obligation.

The price of success: A study on chefs' subjective well-being, job satisfaction, and human values

International Journal of Hospitality Management·Paid Content - 27 October 2017
The developers behind App in the Air presented a live demo of its new artificial intelligence-powered, voice-search enabled, augmented reality booking experience during Innovation Day at IATA’s World Passenger Summit in Barcelona this week. From the stage, App in the Air founder and CTO, Sergey Pronin, gave a full preview of what it would be like to search for the best routes to your destination with the aid of its voice-query AI assistant, ARVis, filter flights by price, or schedule, or other preferences, tour the cabin of the aircraft with AR projections in real-life scale, and even check your luggage against an AR version that optimally fits in the aircraft bins.

Modelling a grading scheme for peer-to-peer accommodation: Stars for Airbnb

International Journal of Hospitality Management·Paid Content - 26 October 2017
Author(s): Eva Martin-Fuentes, Cesar Fernandez, Carles Mateu, Estela Marine-Roig. This study aims, firstly, to determine whether hotel categories worldwide can be inferred from features that are not taken into account by the institutions in charge of assigning such categories and, if so, to create a model to classify the properties offered by P2P accommodation platforms, similar to grading scheme categories for hotels, thus preventing opportunistic behaviours of information asymmetry and information overload. The characteristics of 33,000 hotels around the world and 18,000,000 reviews from Booking.com were collected automatically and, using the Support Vector Machine classification technique, we trained a model to assign a category to a given hotel.

Exploring the relationship between satisfaction, trust and switching intention, repurchase intention in the context of Airbnb

International Journal of Hospitality Management·Paid Content - 24 October 2017
This article explores the relationships between satisfaction, trust and switching intention as well as repurchase intention in the Airbnb context. A theoretical framework is proposed regarding the relationship between trust, satisfaction, repurchase intention and switching intention. A distinction is made between transaction-based satisfaction and experience-based satisfaction, while trust is separated into institution-based trust (trust in Airbnb) and disposition to trust (trust in hosts). The model was tested with empirical data collected in North America. Results show that transaction-based satisfaction is a related but distinct construct from experience-based satisfaction. There was a significant effect of transaction-based satisfaction on experience-based satisfaction.

The theory of planned behavior and the norm activation model approach to consumer behavior regarding organic menus

International Journal of Hospitality Management·Paid Content - 24 October 2017
This study's purpose is to explore consumers' intention to choose organic menu items at restaurants and their intention to visit restaurants featuring organic menu items. The study model was developed using the theory of planned behavior and the norm activation model. With a total of 461 responses, the results from structural equation modeling indicated that attitude, subjective norm, perceived behavioral control, and personal norm are determinants of intention to choose organic menu items, which eventually lead to consumers' intention to visit restaurants featuring organic menu items. Theoretical and managerial implications of the research are discussed.

Why is a change of company pricing policy so hard to implement?

International Journal of Hospitality Management·Paid Content - 24 October 2017
This paper analyzes the process of changing a competition-oriented room rate pricing approach into a company-wide value-based pricing process from the perspective of the resource-based view. From a sample of 33 hotels in 16 countries it evaluates data from 55 open-ended interviews, documentation and archival records. Employing systems methodology the study illustrates that pricing is an intra/inter-organizational activity involving cross-disciplinary processes at various hierarchical levels. It finds that changing to value-based pricing involves a remarkable level of especially intangible resources. The study identifies these resources and their impact, identifying how constraints and tensions influence the shift in pricing orientation. It suggests that pricing in a value-driven policy comprises a capability.
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Are published techniques for increasing service-gratuities/tips effective? P-curving and R-indexing the evidence

International Journal of Hospitality Management·Paid Content - 22 October 2017
Recently developed statistical tools are used to assess the evidential value and replicability of the published experimental literature on ways to increase tips. Significantly right-skewed full and half p-curves indicate that the literature is more than a collection of Type 1 errors – it provides evidence of real effects. Moreover, those real effects are scattered across both replicated and non-replicated effects as well as across the work of each of the major contributors to this literature. An overall r-index of 0.55 indicates that over half of the reported effects would likely be replicated if the studies were repeated. More research is need to ascertain the reliability of specific effects – especially those reported by Gueguen, because lower power makes his effects less replicable than others in the literature. Nevertheless, readers can be reasonably confident that most of the techniques for increasing tips in this literature will work.
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The contents, determinants, and strategic procedure for implementing suitable green activities in star hotels

International Journal of Hospitality Management·Paid Content - 21 October 2017
This study aims to examine a win-win model for hotel competitive advantage and appeal to environmental protection demands. Research methods include two-phase quantitative surveys. From the first survey with 205 and the second with 281 directors of star-rated hotels in Taiwan, this study adopts PLS to investigate green activities and verify the relationships between determinants (i.e., external institutional pressures and internal slack resources) affecting green activity implementation and performances (i.e., environmental performance and competitive advantage). The results indicate that determinants have significant positive effects on hotel implementation of green activities and that, in turn, have significant positive effects on performances. This study also found that green activities have a mediating effect on the relationships between determinants and performances. Moreover, environmental performance has a mediating effect on the relationship between green activities and competitive advantage. Finally, this study proposes a three-phase strategic procedure for implementing suitable green activities in star hotels.
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Exogenous factors of the creative process and performance in the culinary profession

International Journal of Hospitality Management·Paid Content - 21 October 2017
Support for creativity was only connected to three out of five stages of the creative process, namely, idea preparation, verification of artwork, and creative performance. • Similar result on tolerance to difference was associated to three stages only. • Work demand was linked to one stage in the process, namely, creative performance. • Creative self-regulatory efficacy was also positively associated with all the five stages in the creative process. • All factors have a positive relationship with creative performance.
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Online sharing behavior on social networking sites: Examining narcissism and gender effects

International Journal of Hospitality Management·Paid Content - 19 October 2017
With the rapid emergence of social networking sites, the marketing landscape has changed dramatically. Consumers’ sharing behaviors on social networking sites (SNSs) can be guided by both self and social related motives. This study suggested that narcissism is an important psychological factor that impacts sharing behavioral intentions. To provide deeper insights into the SNS phenomenon in the foodservice industry, the current study proposed a conceptual framework to capture customers’ narcissistic personality traits and online SNS activities. The findings of this study can enhance the restaurant social media marketing literature by filling a gap in the research that has previously been ignored. Such findings provide managerial implications for designing more effective social media marketing campaigns that strategically encourage customers to share their consumption experiences.
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Online CSR communication in the hotel industry: Evidence from small hotels

International Journal of Hospitality Management·Paid Content - 19 October 2017
This paper examines how corporate social responsibility (CSR)-certified hotels communicate CSR on their websites, how guests comment on hotels’ CSR engagement in online reviews and how hotels respond to online reviews. The CSR communication strategies of stakeholder information, response and involvement of Morsing and Schultz (2006) were used as conceptual framework. Three studies were conducted. Based on a sample of 47 Austrian CSR-certified hotels, the first study explored the extent to which hotels communicate CSR activities to stakeholders via their webpage. The second study analyzed 1383 customer online reviews of the same hotels on TripAdvisor® with regard to CSR references. The third study analyzed hotels’ responses to online reviews. Results show that environmental issues and supplier relations receive highest attention from hotels and customer reviews. Employee relations are less frequently communicated and addressed in reviews. The three studies uncover opportunities for intensified stakeholder integration in CSR engagement and communication strategies.
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Effects of franchising on industry competition: The moderating role of the hospitality industry

International Journal of Hospitality Management·Paid Content - 14 October 2017
This study investigates the impact of an industry’s involvement in franchising on its competitive condition. Findings show that, for services industries in general, franchising involvement (a) discourages industry instability and dynamic competition, and (b) has a non-significant impact on industry concentration. However, in the hospitality industry, the negative effects of franchising on industry instability and dynamic competition are weaker: franchising decreases industry instability and dynamic competition less in the hospitality industry than in other services industries. These findings open up a new discussion of how franchising influences the competitive environment at the industry level.

Substance use for restaurant servers: Causes and effects

International Journal of Hospitality Management·Paid Content - 11 October 2017
Restaurant industry employees have historically exhibited a high tendency toward substance use. To address this phenomenon, this study aimed to assess if a restaurant front-of-house server’s work stress contributes to alcohol and illicit substance use. Specifically, it was hypothesized that a server’s role stress (conflict and ambiguity) would stimulate substance use. Also, this study tested the impact of substance use on job and life satisfaction, and the moderating effect of self-control on the relationship between role stress and substance use. The results demonstrated that role ambiguity had a positive influence on substance use. Servers’ drug use had a positive influence on job satisfaction, but no significant influence was found for alcohol use. As hypothesized, job satisfaction significantly increased life satisfaction. Lastly, self-control moderated the relationship between role stress and substance use. Detailed results and implications of the findings are provided in the main body of this paper.
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Do workaholic hotel supervisors provide family supportive supervision? A role identity perspective

International Journal of Hospitality Management·Paid Content - 10 October 2017
Drawing from role identity theory and social exchange theory, the current study presents a moderated mediation model which I use to examine how supervisor workaholism and the perception of subordinate’s family-work conflict affect family supportive behavior. This supervisor behavior further influences subordinate’s organizational citizenship behavior toward the supervisor and withdrawal behavior at work. Using a sample of supervisor-subordinate dyads in hotels, I found that (1) supervisor’s perception of subordinate’s family-work conflict enhanced the positive relationship between supervisor workaholism and family supportive supervisor behavior, (2) family supportive supervisor behavior was positively related to subordinate’s organizational citizenship behavior toward the supervisor and negatively related to subordinate’s withdrawal behavior at work, and (3) only when supervisor’s perception of subordinate’s family-work conflict was high did I find a significant indirect effect of supervisor workaholism on subordinate’s organizational citizenship behavior toward the supervisor and withdrawal behavior at work via family supportive supervisor behavior.
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Less is more: A new insight for measuring service quality of green hotels

International Journal of Hospitality Management·Paid Content - 25 September 2017
Faced with the rise of environmental awareness and carbon reduction trends, green hotels have become an important business direction for the hospitality industry. Because of the special service properties of green hotels, past the hotel service quality scale is not sufficient to measure the service quality performance of green hotel. This problem resulted in a serious gap for measuring the service quality of green hotel. The purpose of this study is to construct a Green Lodging Service Quality scale (GLSERV scale). This study used systematic and scientific procedures to develop the dimensions and items of the GLSERV scale. The GLSERV scale included six dimensions: reliability, empathy, environmental communication, green energy saving, assurance, and tangible, which contained a total of 25 items. This study provides a new insight for measuring the service quality of green hotels.
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Is unfamiliarity a double-edged sword for ethnic restaurants?

International Journal of Hospitality Management·Paid Content - 25 September 2017
Last week, the Commercial Aviation Corp. of China Ltd. (Comac) announced that the C919, China’s first homemade large passenger jet, had chalked up its 730th pre-order. Those numbers won’t necessarily make the Boeing Co. or Airbus SE quake; Boeing estimates Chinese airlines alone will require 5,420 new single-aisle planes by 2036. Ultimately, though, they could herald the end of global aviation’s great duopoly.

Adoption of sustainable business practices in the private club industry from GMs and COOs' perspectives

International Journal of Hospitality Management·Paid Content - 21 September 2017
This study applied the theoretical framework of innovation adoption and concept of board support, relevant to private club’s sustainable business practices (SBPs). The purpose of this study was to analyze the factors influencing the adoption of SBPs in the private club industry. The adoption of SBPs has not been addressed extensively in academic research for private club, especially from leaders’ perspectives. The data were collected from 221 general managers and chief operation officers, using an online survey. Three-step hierarchical regression analyses were used to find perceived innovation characteristics and board support on the outcome variable. Board support, perceived by club GMs and COOs, was found to have the biggest influence on adoption intention of SBPs, in addition to significant influences of relative advantage, complexity (ease of use), and compatibility. This study highlighted an important role of board support on GMs’ and COOs’ intention to adopt SBPs, emphasizing the unique structure of private club governance. Understanding what the motivating factors are for club executives to adopt SBPs will enable them to engage in SBPs more effectively in the private club industry. Implications and opportunities for future research were addressed.

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