International Journal of Hospitality Management最新文献_第9页

Legacy matters: Encouraging willingness to pay a premium for environmentally friendly off-premises food packaging 遗产问题：鼓励愿意为环境友好的外部食品包装支付额外费用

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2024-12-04 DOI: 10.1016/j.ijhm.2024.104037

Muhammet Kesgin , Ali Selçuk Can , Li Ding , Mark Legg , Dylan Schuler

{"title":"Legacy matters: Encouraging willingness to pay a premium for environmentally friendly off-premises food packaging","authors":"Muhammet Kesgin , Ali Selçuk Can , Li Ding , Mark Legg , Dylan Schuler","doi":"10.1016/j.ijhm.2024.104037","DOIUrl":"10.1016/j.ijhm.2024.104037","url":null,"abstract":"<div><div>Encouraging consumers to pay a premium for environmentally friendly food packaging is vital. This study examines consumers’ willingness to pay a premium for environmentally friendly (reusable and sustainable) compared to single-use plastics (conventional) off-premises food packaging. Using the stimulus-organism-response theory, two experimental studies were conducted. Study 1 shows the direct influence of environmentally friendly food packaging on consumer willingness to pay a premium for off-premises food packaging, and its indirect influence via pro-environmental self-identity and moral judgment. Study 2 confirms the indirect effects, while supporting the main effect only for the reusable option. This study also reveals that reputation and impact legacy motives moderate the serial mediation effect through pro-environmental self-identity and moral judgment. The findings suggest that foodservice businesses can encourage consumers, particularly those with strong legacy motives, to pay a premium for environmentally friendly off-premises food packaging by creating message appeals to their pro-environmental self-identity and moral judgment.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"126 ","pages":"Article 104037"},"PeriodicalIF":9.9,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142793201","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

Influencing others to prevent hospitality food waste: The reception of food waste messages by hospitality employees 影响他人以防止酒店食物浪费：酒店员工接收食物浪费信息

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2024-12-03 DOI: 10.1016/j.ijhm.2024.104042

Natalie Pearson , Iain Davies , Peter Nuttall , Baris Yalabik

{"title":"Influencing others to prevent hospitality food waste: The reception of food waste messages by hospitality employees","authors":"Natalie Pearson , Iain Davies , Peter Nuttall , Baris Yalabik","doi":"10.1016/j.ijhm.2024.104042","DOIUrl":"10.1016/j.ijhm.2024.104042","url":null,"abstract":"<div><div>Hospitality employees play a crucial role in food waste prevention, yet there is little understanding of how employees can influence the way food waste is thought about and dealt with within their workplace. To address this gap, we conducted semi-structured interviews with 23 UK hospitality actors, including frontline employees, managers and business owners to understand how they influence others, and have been influenced by others, to prevent food waste. We analyse the data through a sensemaking lens, which shows that food waste messages are received and made sense of instantly, or with delay due to exposure over time, or when the time is right. This reception process is active or passive, and congruent or incongruent, which has implications for whether food waste messages are understood as intended and the behavioural outcomes of the reception process. Developing a more comprehensive understanding of how food waste messages are received, understood and enacted has implications for food waste communications and how hospitality actors can influence the way food waste is thought about and dealt with within their workplace.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"126 ","pages":"Article 104042"},"PeriodicalIF":9.9,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142793216","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

Introducing robot or not? Decisions of competing hotels 要不要引进机器人？竞争酒店的决策

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2024-12-03 DOI: 10.1016/j.ijhm.2024.104034

Kaiying Cao , Hongrong Yin , Jia Wang

{"title":"Introducing robot or not? Decisions of competing hotels","authors":"Kaiying Cao , Hongrong Yin , Jia Wang","doi":"10.1016/j.ijhm.2024.104034","DOIUrl":"10.1016/j.ijhm.2024.104034","url":null,"abstract":"<div><div>In recent years, robot services are prevalent in the hotel industry. Hotels face the practical challenge of deciding whether or not providing robot services. To cater to this challenge, we consider two competing hotels, and develop four theoretical models to explore their optimal robot adoption decisions. First, we utilize the Hotelling game to portray the utility functions of different types of consumers for two different quality hotels, and based on this, we derive the consumer demand function as well as the profit function of the hotels. Subsequently, we present the optimal decisions under different strategies. Finally, by comparatively analyzing the optimal profits, we obtain the optimal robot introduction strategy for hotels. The results show that the optimal robot introduction strategy depends on three factors: the utility that robots bring to both technology-embracing and technology-averse consumers, the labor cost saved by providing robots, and the robot purchase cost. Interestingly, compared to the two competing hotels that have not introduced robots, when both of them introduce robots, they fall into a “prisoner’s dilemma”. Besides, when both competing parties introduce robots, the profits of both parties tend to decline compared to those in the case that only one party introduces robots. At last, we consider two extended models, and we find that the main conclusions of the extended models are consistent with the basic model, which validates the robustness of the main results.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"126 ","pages":"Article 104034"},"PeriodicalIF":9.9,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142793207","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

When feeling safe is not enough to voice: Is emotional energy the missing key? 当感觉安全不足以表达时：情感能量是缺失的关键吗？

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2024-12-03 DOI: 10.1016/j.ijhm.2024.104007

Shashan Bao , Yidan Huang , Phillip M. Jolly

引用次数: 0

Investors’ responses to linguistic and communication factors in crowdfunding projects: An investigation of foodservice startups 众筹项目中投资者对语言和沟通因素的反应：餐饮服务创业公司的调查

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2024-11-30 DOI: 10.1016/j.ijhm.2024.104015

Chunsheng (Jerry) Jin , Jewoo Kim , Jaewook Kim

{"title":"Investors’ responses to linguistic and communication factors in crowdfunding projects: An investigation of foodservice startups","authors":"Chunsheng (Jerry) Jin , Jewoo Kim , Jaewook Kim","doi":"10.1016/j.ijhm.2024.104015","DOIUrl":"10.1016/j.ijhm.2024.104015","url":null,"abstract":"<div><div>Crowdfunding has emerged as an alternative financing method for startups in the foodservice industry. To identify determinants of crowdfunding performance and thus develop attractive foodservice project proposals, this study investigated 1363 project proposals between 2011 and 2022, focusing on their linguistic features such as time orientation, length, readability, and tone. For robust and efficient analysis, Feasible Generalized Least Squares estimation was employed. The findings indicate that past-oriented descriptions increased crowdfunding amount while length and readability had a quadratic relationship. This study also examined two communication tools—project creators’ responses to comments and updates—and found their significant effects on crowdfunding amount. To understand the impact of these linguistic and communication factors on crowdfunding, this study adopted two overarching theories: the framing effect and social presence theory. In addition to the discussion on the theoretical background, this study provides practical implications for foodservice project creators.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"126 ","pages":"Article 104015"},"PeriodicalIF":9.9,"publicationDate":"2024-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757787","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

Test of a moderated mediation model of green human resource management, workplace spirituality, environmental commitment, and green behavior 绿色人力资源管理、工作场所灵性、环境承诺与绿色行为的调节中介模型检验

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2024-11-30 DOI: 10.1016/j.ijhm.2024.104010

Osman M. Karatepe , Hamed Rezapouraghdam , Raheleh Hassannia , Tuna Karatepe , Taegoo Terry Kim

引用次数: 0

Resilience agility in tourism and hospitality: Empirical research using 3D modelling 旅游和酒店业的弹性敏捷性：使用3D建模的实证研究

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2024-11-29 DOI: 10.1016/j.ijhm.2024.104013

Anastasia Traskevich (Анастасия Траскевич) , Martin Fontanari

{"title":"Resilience agility in tourism and hospitality: Empirical research using 3D modelling","authors":"Anastasia Traskevich (Анастасия Траскевич) , Martin Fontanari","doi":"10.1016/j.ijhm.2024.104013","DOIUrl":"10.1016/j.ijhm.2024.104013","url":null,"abstract":"<div><div>The paper presents an empirical application of the integrative model of resilience knowledge in tourism, the ReKo-Model. This study employs a quantitative method to analyse seven dimensions of resilience, with a specific focus on three areas of measurement: awareness, current implementation, and strategic cooperation. The research included obtaining virtual expert evaluations from 62 managers in the hotel industry in Germany. The interpretation of empirical findings is facilitated through the use of visualization techniques. 3D models allow for cluster and gap-analysis, providing insight into the implementation of ReKo-factors and dimensions of resilience agility. By examining how hotel-managers adapt their behaviour, the research reveals that applying resilience theory in tourism and hospitality can have transformative effects. This helps bridge strategic and expertise gaps for a more comprehensive approach to resilience agility. The research supports using a deductive approach and consolidation strategy to build resilience agility in the tourism and hospitality industry.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"126 ","pages":"Article 104013"},"PeriodicalIF":9.9,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757784","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

Entrepreneurial orientation, board tenure and the financial performance of hospitality firms 创业导向、董事会任期和酒店公司的财务绩效

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2024-11-29 DOI: 10.1016/j.ijhm.2024.104002

Pide Lun , Chee Seng Cheong , Rob Hallak , George Mihaylov , Ralf Zurbruegg

引用次数: 0

Influencing customer compensation expectations in service failures: Comparing the roles of service robots and human employees 服务失败对顾客补偿期望的影响：服务机器人与人类员工角色的比较

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2024-11-29 DOI: 10.1016/j.ijhm.2024.104031

Jinzhu Song , Chenming Wen , Youlin Huang

{"title":"Influencing customer compensation expectations in service failures: Comparing the roles of service robots and human employees","authors":"Jinzhu Song , Chenming Wen , Youlin Huang","doi":"10.1016/j.ijhm.2024.104031","DOIUrl":"10.1016/j.ijhm.2024.104031","url":null,"abstract":"<div><div>This research addresses a critical gap in understanding how service failures by robots versus human employees shape customer compensation expectations in the hospitality industry. While substantial literature explores service failure, the nuanced impacts of failure severity and the interplay with different types of service providers – robotic or human – have not been thoroughly examined. Through three experimental studies, we discover that customers expect higher compensation when service failures involve robots and that this expectation is further influenced by the severity of the failure, which intensifies compensation expectations across both types of service providers. Moreover, our analysis reveals that blame attribution mediates the relationship between service provider type and compensation expectations, with severity of failure moderating this mediation effect. These findings offer insights for service firms aiming to navigate the challenges posed by integrating service robots, suggesting the importance of tailored service recovery strategies to maintain customer satisfaction and loyalty.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"126 ","pages":"Article 104031"},"PeriodicalIF":9.9,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757783","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

How hospitality brands succeed: Evidence from brand-level analyses of hotel brands 酒店品牌如何成功：来自酒店品牌品牌层面分析的证据

IF 9.9 1区管理学

International Journal of Hospitality Management Pub Date : 2024-11-29 DOI: 10.1016/j.ijhm.2024.104020

Michael Lynn

引用次数: 0