Yurong Fan , Long-Zeng Wu , Yijing Lyu , Ho Kwong Kwan
{"title":"Don’t expect robots to be creative: Why and when organizational dehumanization is a creativity killer","authors":"Yurong Fan , Long-Zeng Wu , Yijing Lyu , Ho Kwong Kwan","doi":"10.1016/j.ijhm.2025.104229","DOIUrl":"10.1016/j.ijhm.2025.104229","url":null,"abstract":"<div><div>Drawing on regulatory focus theory, this study examines whether, how and when organizational dehumanization affects frontline service employees’ creativity. Aiming to test our hypotheses, we conducted a three-wave survey of 228 leader–employee dyads in a hotel group in China. Data analyses revealed that organizational dehumanization has disruptive effects on frontline service employees’ creativity. In addition, we found that promotion focus mediates the link connecting organizational dehumanization to frontline service employees’ creativity. Furthermore, frontline service employees’ core self-evaluation and job social support are two important moderators that attenuate the direct influence of organizational dehumanization on frontline service employees’ promotion focus, and its indirect effect on frontline service employees’ creativity via promotion focus. We discuss the theoretical and practical implications of these findings.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"130 ","pages":"Article 104229"},"PeriodicalIF":9.9,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942673","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}
Abel Duarte Alonso , Oanh Thi Kim Vu , Alessandro Bressan , María Alejandra Buitrago Solis , Felix Roedder , Brendali Carrillo , Alexandre Guedes , Naresh P. Nayak , Maria Zifaro , Daniel Borer , Adriana Vega Miranda , Miguel Ángel Zurita Fajardo , Cesar Estiven Villarroel Pinaya , Marco Rodrigo Delgadillo Castro , Senthilkumaran Piramanayagam
{"title":"Food and wine resources as co-experiential attributes: A qualitative investigation across eight countries","authors":"Abel Duarte Alonso , Oanh Thi Kim Vu , Alessandro Bressan , María Alejandra Buitrago Solis , Felix Roedder , Brendali Carrillo , Alexandre Guedes , Naresh P. Nayak , Maria Zifaro , Daniel Borer , Adriana Vega Miranda , Miguel Ángel Zurita Fajardo , Cesar Estiven Villarroel Pinaya , Marco Rodrigo Delgadillo Castro , Senthilkumaran Piramanayagam","doi":"10.1016/j.ijhm.2025.104237","DOIUrl":"10.1016/j.ijhm.2025.104237","url":null,"abstract":"<div><div>This study examines the amalgamation of food and wine based on the importance of a) star dishes, b) star wines and c) how gastronomy could play a stronger role in the winery experience. Embracing the notions of the resource-based view and experience co-creation, the perspectives of 142 winery owners and managers operating in five established and three developing wine-producing nations were gathered through semi-structured, open-ended interviews. The qualitative analysis revealed multiple overarching dimensions. For instance, ‘gastronomic inventory’ and ‘gastronomic niche’ underline the multiplicity of gastronomic offerings and representations of uniqueness, respectively. Similarly, the ‘distinctive and intrinsic product resources’ illustrate the diversity of wine products and their unique and historical attributes, while the ‘stimulating gastronomy’s pull’ suggests accentuating the interest in local foods and wines. Differences between established and developing wine-producing regions were also uncovered. A conceptual framework that further deepens the data analysis and its associated implications is proposed.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"130 ","pages":"Article 104237"},"PeriodicalIF":9.9,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942669","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}
Huiling Huang, Scarlett Sijia Feng, IpKin Anthony Wong
{"title":"A systematic review of solo dining research","authors":"Huiling Huang, Scarlett Sijia Feng, IpKin Anthony Wong","doi":"10.1016/j.ijhm.2025.104226","DOIUrl":"10.1016/j.ijhm.2025.104226","url":null,"abstract":"<div><div>The rise of solo dining has garnered increasing academic attention in recent years. This research aims to provide a comprehensive systematic review of research on solo dining. A total of 80 journal articles in hospitality and other fields retrieved from ProQuest, Scopus, and Web of Science databases were analyzed using bibliometric and content analyses. The bibliometric analysis revealed a rapid growth in publications on solo dining. Key contributors to this research domain (e.g., journals, countries, institutions, and authors) and author networks were identified. Keyword co-occurrence analysis also revealed three clusters of research topics. Through content analysis, a nomological network was developed to illustrate thematic topics across the solo dining journey: pre-purchase stage (drivers), service encounter stage (food consumption behaviors and determinants), and post-encounter stage (consequences). A research agenda on solo dining was further proposed. These findings offer hospitality practitioners valuable insights into catering to solo diners.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"130 ","pages":"Article 104226"},"PeriodicalIF":9.9,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143935165","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}
Somang Min , Jennifer E. Martinez , Betsy Bender Stringam
{"title":"Adoption of semiautonomous food delivery robots: Employee experiences and workplace adaptation","authors":"Somang Min , Jennifer E. Martinez , Betsy Bender Stringam","doi":"10.1016/j.ijhm.2025.104274","DOIUrl":"10.1016/j.ijhm.2025.104274","url":null,"abstract":"<div><div>The integration of robotics in the hospitality industry is growing. Yet little attention has been given to the changes robots bring to employees' experiences and work environments. Clear guidance on best practices for implementation is also lacking. This study used semi-structured interviews with foodservice workers to assess the integration of semiautonomous food delivery robots. Drawing on the Unified Theory of Acceptance and Use of Technology (UTAUT), the study examined key adoption factors. Additional factors such as job fulfillment, autonomy, and communication emerged as critical influences on employee adaptation and acceptance of the robots. These factors complement the UTAUT2 factors, such as performance expectancy, effort expectancy, and social influence by highlighting unique workplace dynamics in the hospitality sector. Our findings introduce a new model: the UTAUT model for Robotics in the Service Industry (UTAUT-RS), offering a more tailored framework for understanding employee acceptance of robotics in hospitality and service contexts.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"130 ","pages":"Article 104274"},"PeriodicalIF":9.9,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942668","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}
{"title":"Unpacking the link between servant leadership and followers’ helping behavior: The mediating role of followers’ servant attitude and the moderating effect of relational identity","authors":"Inam Ul Haq , Umair Tanveer , Muhammad Umer Azeem","doi":"10.1016/j.ijhm.2025.104263","DOIUrl":"10.1016/j.ijhm.2025.104263","url":null,"abstract":"<div><div>Given the importance of service orientation in the hospitality sector, this study investigates the process through which servant leaders develop follower’s servant attitude and helping behavior. In particular, we argue that followers observe and emulate their servant leaders' service-oriented approach, leading them to internalize this attitude and engage in helping behaviors toward their colleagues. Furthermore, this process is stronger among followers who develop a strong relational identity with their leader. In such cases, the followers’ relational need for close association with the leader compels them to adopt a service attitude. To test these predictions, we draw from time-lagged, multi-source field survey data collected from 222 leader-follower dyads across several hospitality sector organizations in Pakistan. The results support our predictions: servant leadership positively predicts followers’ servant attitude, which in turn steers them to engage in helping behaviors. Additionally, followers’ relational identity invigorates the positive effects of servant leadership on followers’ servant attitudes. These findings provide important insights for organizations and leaders in cultivating a service climate and eliciting helpful behavior at work.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"130 ","pages":"Article 104263"},"PeriodicalIF":9.9,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942670","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}
{"title":"Multi-level investigation of the mechanism of the relationship between hotel resilient leadership and performance: The cross-level moderating effect of adaptation strategies","authors":"Ya-Jen Cheng , Chih-Ching Teng","doi":"10.1016/j.ijhm.2025.104251","DOIUrl":"10.1016/j.ijhm.2025.104251","url":null,"abstract":"<div><div>The impact of the COVID-19 pandemic has underlined the significant role of resilient leadership in the recovery of the hotel business. However, few multi-level investigations have been performed on the effects of resilient leadership on the consequential variables. This study proposes a perspective of resilient leadership to theorize employee variables (i.e. employee resilience capability and belief restoration) and team variables (i.e., adaptation strategies) on hotel performance of employees and teams. The research sample consists of 210 teams of total 793 employees from Taiwanese tourist hotels. The data are analyzed using SEM and HLM. The analytical results indicate that resilient leadership influences adaptation strategies, team performance and employee resilience capability. This study identifies the cross-level moderating effect of adaptation strategies as affecting the relationship between employee resilience capability and belief restoration. Finally, this study performs a multi-level investigation to identify the mechanism of the relationship between resilient leadership and hotel performance.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"130 ","pages":"Article 104251"},"PeriodicalIF":9.9,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942671","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}
{"title":"Happy employees, happy customers: The role of workplace fun activities on frontline employees’ service performance","authors":"Mengyuan Chen , Yijiao Ye , Haoyu Cheng , Na Li","doi":"10.1016/j.ijhm.2025.104268","DOIUrl":"10.1016/j.ijhm.2025.104268","url":null,"abstract":"<div><div>Building on self-determination theory, we investigate whether and how workplace fun activities can benefit service performance (including in-role service performance and proactive customer service performance) of the frontline service employees. We examined our model using time-lagged dyadic survey data involving 303 hotel frontline employees and supervisors. Results show that workplace fun activities positively relate to harmonious passion, which, in turn, promotes two types of service performance. In addition, we find support that collectivism, tested as an individual difference variable in this study, moderates the direct linkage between workplace fun activities and harmonious passion, as well as the indirect influences of workplace fun activities on service performance. Accordingly, several implications concerning fun at work for researchers and practitioners are offered.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"130 ","pages":"Article 104268"},"PeriodicalIF":9.9,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143935278","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}
{"title":"Psychological capital as a key driver of green capabilities, innovation, and hotel competitive advantage","authors":"Yung-Chuan Huang , Chih-Hsing Liu","doi":"10.1016/j.ijhm.2025.104235","DOIUrl":"10.1016/j.ijhm.2025.104235","url":null,"abstract":"<div><div>With increasing competition in the hospitality industry, employees are seen as valuable resources for enhancing hotel competitiveness. Building on the conservation of resources (COR) theory, the proposed hypotheses are examined using a sample of 440 hotel employees from different regions in Taiwan. This study explores how hotel psychological capital may develop green capabilities, further enhance green innovation and create competitive advantage. Furthermore, the study examines the moderating roles of human capital, which strengthens the relationships between green innovation, dynamic capability and competitive advantage. Alternative theoretical and managerial models and implications are also discussed.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"130 ","pages":"Article 104235"},"PeriodicalIF":9.9,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143935271","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}
{"title":"A comprehensive conceptual model of single-serve wine consumption behavior in restaurants","authors":"Johan Bruwer , Craig Lee","doi":"10.1016/j.ijhm.2025.104244","DOIUrl":"10.1016/j.ijhm.2025.104244","url":null,"abstract":"<div><div>Single-serve wine by-the-glass (WBG) restaurant menu options remain an untapped opportunity that will benefit from a more holistic approach to hospitality management research. Our study therefore develops a theory-based motivational process model to contribute to extant hospitality management theory. This model depicts the intricate interplay of the core motivations that shape consumers’ perceptions and behavior towards WBG in the restaurant domain. Following scale validation and structural equation modelling analysis of 411 restaurant consumers’ responses, we determine how the core consumer behavioral psychology-based constructs of product involvement, risk perception, and information processing, affect consumers’ WBG consumption behavior in a restaurant setting. Our findings show how different product involvement types influence consumer behavior within a WBG purchase context. We provide new evidence suggesting a nuanced relationship between risk factors and information seeking. Our exploratory moderation analysis indicates that relationships within our theoretically derived model can be influenced by the presence of sub-groups, such as gender.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"130 ","pages":"Article 104244"},"PeriodicalIF":9.9,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143935275","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}
Muhammad Farooq Ahmad , Christos Alexakis , Saqib Aziz , Konstantinos Eleftheriou
{"title":"Cross-border mergers and acquisitions activity in the tourism industry: A spatial econometrics analysis","authors":"Muhammad Farooq Ahmad , Christos Alexakis , Saqib Aziz , Konstantinos Eleftheriou","doi":"10.1016/j.ijhm.2025.104238","DOIUrl":"10.1016/j.ijhm.2025.104238","url":null,"abstract":"<div><div>The tourism industry is one of the largest sectors of the international economy with a 10.3 percent share in global GDP while cross-border mergers and acquisitions (M&A) activity contributes 42–45 percent to aggregate foreign direct investment (FDI) flows. However, little is known about the extent to which tourism activity may affect cross-border M&A activity. We employ a spatial econometrics framework over a sample of 3849 M&A transactions from 34 countries to examine the role of tourism activity in cross-border M&A in the tourism sector. Our results indicate that tourism activity reduces M&As investment uncertainty. In addition, cultural distance negatively affects tourism’s role as a channel for M&A activity.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"130 ","pages":"Article 104238"},"PeriodicalIF":9.9,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143935166","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}