International Journal of Hospitality Management最新文献_第5页

Addressing global labour challenges: An integrative model for sustainable hospitality workplaces, informed by resource-based view theory and the kaleidoscope career model 解决全球劳动力挑战：可持续的酒店工作场所的综合模型，以资源为基础的观点理论和万花筒职业模式为依据

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-05-21 DOI: 10.1016/j.ijhm.2025.104258

Madeleine Pickles , Patrice O’Reilly Duffy , Jim Stewart

{"title":"Addressing global labour challenges: An integrative model for sustainable hospitality workplaces, informed by resource-based view theory and the kaleidoscope career model","authors":"Madeleine Pickles , Patrice O’Reilly Duffy , Jim Stewart","doi":"10.1016/j.ijhm.2025.104258","DOIUrl":"10.1016/j.ijhm.2025.104258","url":null,"abstract":"<div><div>This study integrates the Kaleidoscope Career Model (KCM) and Resource-Based Theory (RBT) to examine the interplay between individual career decisions and industry expectations in the hospitality sector. It introduces an integrative model for sustainable workforce development. Addressing labour shortages and skills gaps, the study advocates for industry-education collaboration as a long-term solution. Using qualitative research and purposive sampling, participants from the hospitality sector and educational institutions across six countries were interviewed. Findings highlight severe skill shortages among chefs and managers, alongside a mass exodus of workers due to poor working conditions and limited career progression. By applying KCM to career motivations and RBV to organisational needs, this study extends research on hospitality workforce sustainability. The proposed integrative model offers a strategic approach for aligning industry talent needs with employee aspirations, fostering a more resilient and competitive workforce<strong>.</strong></div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"131 ","pages":"Article 104258"},"PeriodicalIF":9.9,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144098854","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

Modeling AI’s impact on hospitality firm profit: Demand and productivity effect 人工智能对酒店企业利润的影响建模：需求和生产力效应

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-05-20 DOI: 10.1016/j.ijhm.2025.104256

Di (Judy) Zhu , Ming-Hsiang Chen

引用次数: 0

Building resilience in hotels: Unveiling the nexus of entrepreneurial orientation, firm performance and fear of crisis 酒店弹性建设：揭示企业导向、企业绩效和危机恐惧之间的关系

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-05-19 DOI: 10.1016/j.ijhm.2025.104252

Marcin Suder , Rafał Kusa , Andreas Kallmuenzer , Beata Glinka , Paweł Kłobukowski

{"title":"Building resilience in hotels: Unveiling the nexus of entrepreneurial orientation, firm performance and fear of crisis","authors":"Marcin Suder , Rafał Kusa , Andreas Kallmuenzer , Beata Glinka , Paweł Kłobukowski","doi":"10.1016/j.ijhm.2025.104252","DOIUrl":"10.1016/j.ijhm.2025.104252","url":null,"abstract":"<div><div>This study examines factors affecting the willingness to build resilience within the tourism industry during the last wave of COVID-19. Entrepreneurial orientation (EO) is shown as a catalyst for the willingness to build resilience, with firm performance and fear of crisis playing mediating and moderating roles, respectively. We treat resilience as a multidimensional concept that encompasses elements such as diversification, flexibility, digitalization, and cooperation. We tested the proposed research model on a sample of 117 small independent hotels in Poland. The findings showed that in the cases of cooperation and flexibility, the impact of entrepreneurial orientation is direct, for digitalization the effect is only indirect (mediated by firm performance), while for diversification the effect is both direct and indirect. This implies that in response to a crisis, if small hotels aim to strengthen their resilience (in its various dimensions), a high level of entrepreneurship is required, and for certain dimensions, an appropriate level of performance is needed. Noteworthy is the moderating role of a fear of crisis on the impact of EO on the willingness to strengthen flexibility.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"131 ","pages":"Article 104252"},"PeriodicalIF":9.9,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084236","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

Understanding consumer personal traits in smart hotel choice: A diffusion of innovation approach 在明智的酒店选择中理解消费者的个人特征：创新的扩散方法

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-05-16 DOI: 10.1016/j.ijhm.2025.104273

Zeyuan Li, WooMi Jo, Pengsongze Xue

{"title":"Understanding consumer personal traits in smart hotel choice: A diffusion of innovation approach","authors":"Zeyuan Li, WooMi Jo, Pengsongze Xue","doi":"10.1016/j.ijhm.2025.104273","DOIUrl":"10.1016/j.ijhm.2025.104273","url":null,"abstract":"<div><div>This study investigates hotel customers' purchase intention and willingness-to-pay for smart hotels, focusing on consumer innovativeness and subjective knowledge. Applying the Diffusion of Innovation (DOI) theory, it explores how product innovativeness mediates between these traits and behavioral intentions, along with subjective knowledge's mediating effect between consumer innovativeness and product innovativeness. The results reveal a positive link between consumer innovativeness and subjective knowledge, indicating that innovative guests actively seek knowledge about smart hotel technologies. These personal traits positively influence both purchase intention and willingness-to-pay for smart hotels, highlighting the pivotal role of consumer traits in driving behavioral intentions. Additionally, the study adopts the Becker-DeGroot-Marschak auction method to assess willingness-to pay, providing more accurate responses and enhancing the study's methodological rigor. The findings offer theoretical contributions to DOI theory application, innovative methodologies in willingness-to-pay assessment, and robust data collection practices, with practical implications for smart hotel marketing strategies targeting innovative and knowledgeable consumers.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"130 ","pages":"Article 104273"},"PeriodicalIF":9.9,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144068262","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

Is a shorter reaction time always better? Empirical investigation of the impact of response speed on ChatGPT recommendations 反应时间越短就越好吗？响应速度对ChatGPT推荐影响的实证研究

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-05-16 DOI: 10.1016/j.ijhm.2025.104239

Jungkeun Kim , Jeong Hyun Kim , Seongseop (Sam) Kim , Chulmo Koo , Namho Chung

{"title":"Is a shorter reaction time always better? Empirical investigation of the impact of response speed on ChatGPT recommendations","authors":"Jungkeun Kim , Jeong Hyun Kim , Seongseop (Sam) Kim , Chulmo Koo , Namho Chung","doi":"10.1016/j.ijhm.2025.104239","DOIUrl":"10.1016/j.ijhm.2025.104239","url":null,"abstract":"<div><div>This research explored how customers respond differently to short or long waiting times when using ChatGPT for hospitality and tourism recommendations. Using information processing theory, it delves into the interplay between response speed and consumer evaluation, with a nuanced examination of various moderating factors. Study 1 reveals that faster ChatGPT responses lead to increased satisfaction and likelihood of visitation, with perceived usefulness heightened. Study 2 found that this effect varies based on information complexity. If information is simple, getting a fast response is better. Study 3 indicates that for individuals high in patience and low in lay rationalism, slower responses may increase interest in suggested options. Study 4 confirms and complements the results of Studies 1, 2, and 3 by demonstrating preference for fast response, significance of information complexity, and perception of AI effort as a sign of credibility. These findings shed light on AI recommendation evaluation, informing enhancements in such systems.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"130 ","pages":"Article 104239"},"PeriodicalIF":9.9,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144068263","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

From a full buffet to a full bin - hotel managers' perspectives on food waste at breakfast buffets 从丰盛的自助到丰盛的垃圾桶——酒店经理对自助早餐食物浪费的看法

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-05-15 DOI: 10.1016/j.ijhm.2025.104276

Gabriela Appel, Ofira Ayalon, Noga Collins-Kreiner

引用次数: 0

Mass customization and consumer behaviors: Exploring the roles of perceived value, perceived cost, and time pressure 大规模定制与消费者行为：探索感知价值、感知成本和时间压力的作用

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-05-15 DOI: 10.1016/j.ijhm.2025.104278

Chun-Hung Hugo Tang, Alei (Aileen) Fan, Jae En Park

引用次数: 0

The impacts of employee–robot hybrid teams on customers’ value cocreation and codestruction behaviors 员工-机器人混合团队对客户价值共同创造与共同破坏行为的影响

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-05-15 DOI: 10.1016/j.ijhm.2025.104264

Minglong Li , Xiaoyang Sun , Hailian Qiu , Mengyang Zhao

{"title":"The impacts of employee–robot hybrid teams on customers’ value cocreation and codestruction behaviors","authors":"Minglong Li , Xiaoyang Sun , Hailian Qiu , Mengyang Zhao","doi":"10.1016/j.ijhm.2025.104264","DOIUrl":"10.1016/j.ijhm.2025.104264","url":null,"abstract":"<div><div>Artificial intelligence technology has revolutionized the mode in which hospitality services are provided, and employee<img>robot hybrid teams are frequently arranged. Although previous studies have discussed the effect of customers’ interactions with employees/robots on their experience/behavior, few researchers have explored customers’ cocreation and codestruction behaviors simultaneously against the backdrop of employee<img>robot hybrid teams. Therefore, this study investigates this crucial topic from the perspective of service-dominant logic. Three experimental studies were conducted to test the hypotheses proposed in this research. This research reveals that three employee<img>robot hybrid team modes (robot<img>dominated vs. employee<img>dominated vs. employee<img>robot collaboration) significantly influence customers’ value cocreation and/or value codestruction behaviors. This influence is mediated by customers’ perceived novelty and trust. In addition, customer motivation (hedonic vs. utilitarian) plays a moderating role in this influence. This study contributes to research on employee–robot hybrid team management and improves our understanding of customers’ cocreation and codestruction behaviors in the digital era.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"130 ","pages":"Article 104264"},"PeriodicalIF":9.9,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144068261","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

Motivations to visit an edible insect restaurant, perceived value, health consciousness, and customers’ intentional responses: A self-determination theory perspective 访问食用昆虫餐厅的动机、感知价值、健康意识和顾客的有意反应：一个自决理论的视角

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-05-15 DOI: 10.1016/j.ijhm.2025.104272

Davoud Nikbin , Ali Vafaei-Zadeh , Haniruzila Hanifah , Ruiqi Chang

{"title":"Motivations to visit an edible insect restaurant, perceived value, health consciousness, and customers’ intentional responses: A self-determination theory perspective","authors":"Davoud Nikbin , Ali Vafaei-Zadeh , Haniruzila Hanifah , Ruiqi Chang","doi":"10.1016/j.ijhm.2025.104272","DOIUrl":"10.1016/j.ijhm.2025.104272","url":null,"abstract":"<div><div>Due to the insufficient empirical investigations into edible insect restaurant customers’ post-purchase behavior, we sought to examine the effect of edible insect restaurant visit motivations on perceived hedonic and utilitarian values and their subsequent impact on customers’ behavioral intentions, considering the moderating effect of health consciousness. Specifically, this study incorporated novel experience, identity building, sustainable sourcing, taste quality, and nutritional value as key motivational factors. A survey was conducted among 417 individuals who had recently visited or dined at an edible insect restaurant, and the responses were analyzed using PLS-SEM. The results confirmed that identity building, taste quality, and nutritional value are key motivators influencing both hedonic and utilitarian values. We further found that hedonic and utilitarian values drive customers' revisit and word-of-mouth (WOM) intentions. Lastly, the results revealed that health consciousness positively moderates the hedonic value–WOM and utilitarian value–revisit intention linkages. While this study provides valuable insights, its findings are context-specific, and future research could explore its framework in other cultural and restaurant settings. The findings help practitioners in the hospitality and restaurant industry develop effective marketing and branding strategies to encourage customer revisits and promote positive word-of-mouth.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"130 ","pages":"Article 104272"},"PeriodicalIF":9.9,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143948994","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

Unmanned deliveries: A complexity theory approach to understand consumer acceptance and intention in drone food delivery in Africa 无人配送：一种复杂性理论方法来理解非洲无人机食品配送的消费者接受度和意图

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2025-05-15 DOI: 10.1016/j.ijhm.2025.104234

Frank Badu-Baiden , Weisheng Chiu , Eudora Hagan , Victor Anderson Hodibert

{"title":"Unmanned deliveries: A complexity theory approach to understand consumer acceptance and intention in drone food delivery in Africa","authors":"Frank Badu-Baiden , Weisheng Chiu , Eudora Hagan , Victor Anderson Hodibert","doi":"10.1016/j.ijhm.2025.104234","DOIUrl":"10.1016/j.ijhm.2025.104234","url":null,"abstract":"<div><div>Drawing from complexity theory, this study explored the dynamic interplay of factors influencing consumer behavior in using drone food delivery services in Africa. It seeks to uncover the complex configurations driving consumers’ intention to use and willingness to pay more. This study utilized fuzzy-set qualitative comparative analysis (fsQCA) to examine data gathered from 411 respondents via online surveys in Ghana. The analysis identifies causal patterns among motivational, volitional, emotional, and perceived risk factors. Our findings revealed multiple pathways to high consumer intention and willingness, highlighting the importance of perceived usefulness, positive attitudes, and anticipated positive emotions alongside varying influences of subjective norms and ease of use. On the other hand, negative emotions and risk perceptions emerge as significant deterrents, emphasizing the non-linear nature of consumer behavior. This study expands the Technology Acceptance Model by integrating emotional and social dimensions, demonstrating equifinality in consumer behavior. It provides insights for service providers in emerging markets to enhance engagement and address risk perceptions, facilitating the adoption of drone technology in food delivery.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"130 ","pages":"Article 104234"},"PeriodicalIF":9.9,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143948995","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