International Journal of Hospitality Management最新文献_第2页

Implementation of innovations and legitimacy judgments in Haute Cuisine from the Michelin-starred chefs’ perspective

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-02-24 DOI: 10.1016/j.ijhm.2025.104136

Semiha Deniz Dönmez , Ian Reyes , Norbert Mundorf

{"title":"Implementation of innovations and legitimacy judgments in Haute Cuisine from the Michelin-starred chefs’ perspective","authors":"Semiha Deniz Dönmez , Ian Reyes , Norbert Mundorf","doi":"10.1016/j.ijhm.2025.104136","DOIUrl":"10.1016/j.ijhm.2025.104136","url":null,"abstract":"<div><div>Today, Haute Cuisine chefs not only create dishes but also initiate and lead cuisine movements and contribute to social systems with their innovative actions. Using an alternative theoretical lens (legitimacy-as-perception) to elaborate on the socio-cognitive aspects of innovations in the Haute Cuisine context might be helpful as it explains the mechanism considering cross-level legitimacy judgments. Thus, the aim of this paper is to elaborate on how the implementation of innovations change individual legitimacy judgments and behaviors (RQ1) and contribute to the aggregation of macro-level legitimacy judgments (RQ2). This study builds a theoretical model by identifying examples via 20 interviews with Michelin-starred chefs. Our theoretical model presents two main dimensions, <em>reinterpretation and dining experience</em>, and five underlying mechanisms, <em>recombination, differentiation of the traditional concept, transformation of reputation, execution of soft innovation, and focusing on multidimensionality</em>, that provide an extensive rationale for micro and macro-level associations.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"127 ","pages":"Article 104136"},"PeriodicalIF":9.9,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143479897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing organizational structures for revenue management in small and medium-sized independent hotels: Evidence from China

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-02-04 DOI: 10.1016/j.ijhm.2025.104122

Li Sun , Markus Schuckert , Alice H.Y. Hon

{"title":"Enhancing organizational structures for revenue management in small and medium-sized independent hotels: Evidence from China","authors":"Li Sun , Markus Schuckert , Alice H.Y. Hon","doi":"10.1016/j.ijhm.2025.104122","DOIUrl":"10.1016/j.ijhm.2025.104122","url":null,"abstract":"<div><div>This study explores the challenges and complexities of organizational structure of revenue management (RM) in small and medium-sized (SMS) independent hotels in China. Its goal is to guide hotel practitioners in optimizing RM structures through the established framework for RM-related organizational design. Using a mixed methodology, the study combines longitudinal qualitative in-depth interviews with hotel employees and quantitative analysis to examine the relationship between organizational structures and hotel characteristics. The findings emphasize the importance of having a dedicated RM role and suggests that placing the revenue manager within the sales and marketing department may be more effective for SMS independent hotels. Additionally, the study highlights the potential of AI-powered RM software to enhance RM performance and develops a framework tailored to the needs of SMS hotels in China. It provides practical insights for hotel practitioners seeking to improve their RM practices and organizational structures, particularly in the context of adopting new technologies.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"127 ","pages":"Article 104122"},"PeriodicalIF":9.9,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143171703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The compass for restaurant menu design experiments: Dissecting restaurant menu design through the TCCM framework

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-02-04 DOI: 10.1016/j.ijhm.2025.104118

Michael Man Him Ip , Robin Chark

引用次数: 0

The impact of the perception of smart hotel attributes and perceptions of service innovation on tourist happiness and brand loyalty

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-02-01 DOI: 10.1016/j.ijhm.2025.104107

Anna Dai , Jingsong Zhang , Chen Kuo Pai , Timothy J. Lee

引用次数: 0

When robot appearance and service style interact to influence customers’ willingness to pay: The mediating role of perceived restaurant quality

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-01-31 DOI: 10.1016/j.ijhm.2025.104117

Stephanie Hui-Wen Chuah , Joaquim Dias Soeiro

{"title":"When robot appearance and service style interact to influence customers’ willingness to pay: The mediating role of perceived restaurant quality","authors":"Stephanie Hui-Wen Chuah , Joaquim Dias Soeiro","doi":"10.1016/j.ijhm.2025.104117","DOIUrl":"10.1016/j.ijhm.2025.104117","url":null,"abstract":"<div><div>Incorporating robotics into the service industry fundamentally shifts how hospitality businesses operate and interact with their customers. While there is a growing interest in understanding consumer responses to humanoid (vs. non-humanoid) robots, the potential interaction effects between robot and restaurant characteristics, along with the mechanisms underlying these relationships, have rarely been examined. Grounded in the schema incongruity theory<strong>,</strong> a mediated moderation model was developed to test the interactive effect of robot appearance and restaurant service style on customers’ willingness to pay (WTP) through perceived restaurant quality. The results yielded by four experiments confirmed that the use of mechanical/machine-like robots in full-service restaurants decreases consumers’ WTP due to perceived low food quality. On the other hand, the use of human-like robots in quick-service restaurants decreases consumers’ WTP due to perceived low service quality. These findings enrich the hospitality literature on service robots and provide crucial insights for restaurateurs planning to invest in this emerging technology.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"127 ","pages":"Article 104117"},"PeriodicalIF":9.9,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143077638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Drivers, barriers, and challenges in NRevPAR and RevPAC adoption – Towards a revenue management adoption scale

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-01-30 DOI: 10.1016/j.ijhm.2025.104116

Huey Chern BOO , Detlev REMY , Kuan-Huei LEE

{"title":"Drivers, barriers, and challenges in NRevPAR and RevPAC adoption – Towards a revenue management adoption scale","authors":"Huey Chern BOO , Detlev REMY , Kuan-Huei LEE","doi":"10.1016/j.ijhm.2025.104116","DOIUrl":"10.1016/j.ijhm.2025.104116","url":null,"abstract":"<div><div>The prevalence of online distribution channels, empowered consumers, shrinking profit margins, and progression toward personalized pricing necessitate new revenue management performance measures. NRevPAR and RevPAC emerge as two promising metrics. This study analyzed data from the chain and independent hotel operators to unearth the challenges and influencing factors of adopting these metrics. Using a modified Technology-Organization-Environment framework, our findings show that the primary motivation stems from the direct relative advantage. However, the absence of industry-wide standards for benchmarking poses a significant impediment. The compatibility factor was only indirectly substantiated. Within the organizational context, lack of top management support is the predominant barrier while resource constraints pose substantial challenges. Notably, this study reveals the significance of network externality in the hospitality context, a novel contribution to literature. The extracted texts lay the groundwork for scale development, and the findings are important for a comparative study in the post-COVID-19 situation.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"127 ","pages":"Article 104116"},"PeriodicalIF":9.9,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143077637","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

It is very traditional, you must try it! The role of traditional breakfast in family-run hotels

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-01-29 DOI: 10.1016/j.ijhm.2025.104120

Giuseppe Vecchietti , Shynar Dyussembayeva , Giampaolo Viglia , Olga Untilov , Mona Nassar

引用次数: 0

Leader aggressive humor and hospitality employees’ time theft: The roles of ego depletion and self-compassion

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-01-29 DOI: 10.1016/j.ijhm.2025.104121

Lijing Zhao , Yi Su , Phillip M. Jolly , Shashan Bao

引用次数: 0

Negative and positive antecedents for lodging providers’ engagement and market knowledge sharing on online travel agencies

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-01-28 DOI: 10.1016/j.ijhm.2025.104115

Kuan-Yang Chen

引用次数: 0

Adopting circular food practices in Malaysian hotels: The influence of isomorphic pressures and environmental beliefs

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-01-28 DOI: 10.1016/j.ijhm.2025.104113

Kian Aun Chang , Ab Aziz Norazlin , Joann P.S. Lim , Md Zabri Mohd Zaidi

{"title":"Adopting circular food practices in Malaysian hotels: The influence of isomorphic pressures and environmental beliefs","authors":"Kian Aun Chang , Ab Aziz Norazlin , Joann P.S. Lim , Md Zabri Mohd Zaidi","doi":"10.1016/j.ijhm.2025.104113","DOIUrl":"10.1016/j.ijhm.2025.104113","url":null,"abstract":"<div><div>Food waste (FW) is a major environmental concern that is particularly relevant for the hospitality industry. This exploratory study examined the adoption of circular food waste management (FWM) in Malaysia by connecting this issue to the food recovery hierarchy and contextualising the findings with institutional theory and environmental belief model. Interviews were conducted with 13 hotel representatives from four- to five-star hotels to gain their insights on the roles of extrinsic (isomorphic pressures) and intrinsic (environmental beliefs) forces that drive hotels to adopt circular FWM. Results revealed mimetic (competitor) and normative (customer) pressures predominantly motivated the adoption of food donation and upcycling practices. Internally, the perceived environmental benefits of these practices, such as positive environmental contribution, improved employee awareness, operation cost savings, and better business opportunities, were also crucial. Implications from this study suggest hotels should integrate sustainability knowledge in their training programmes whilst fostering green leadership to promote pro-environmental behaviour among hospitality professionals. In addition, recognition from external bodies can enhance hotels’ reputation and image as sustainable businesses through the influence of mimetic pressure. Concurrently, the result also signals to the authorities and policymakers to adopt a more proactive approach in promoting circular FWM practices.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"127 ","pages":"Article 104113"},"PeriodicalIF":9.9,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143077653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0