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Original Artikel |
Datum |
Titel |
Autoren Max. 6 Autoren |
| 1 |
[GO] |
2025―Jul―24 |
The impact of COVID-19 pandemic on tourism employees: was it the last straw? |
H. Kader Şanlıöz-Özgen, Demet Ceylan, Asker Kartarı |
| 2 |
[GO] |
2025―Jul―22 |
Building resilience in tourism firms: Evidence from COVID-19 |
Carina Ramos Jesus, Luís Miguel Serra Coelho, Célia Maria Quitério Ramos |
| 3 |
[GO] |
2025―Feb―27 |
Internationalization and stock returns during the pandemic: Hotels vs. casinos |
SoYeon Jung, Seoki Lee |
| 4 |
[GO] |
2024―Dez―19 |
Capital structure of hospitality and tourism-related firms: Unveiling the impact of COVID-19 pandemic on European firms with different size and ownership structure |
Sumaira Ashraf, Ahmed A. Sarhan, Antonio Manuel Martins de Almeida, Susana Teles |
| 5 |
[GO] |
2024―Dez―18 |
The impact of COVID-19 on hospitality employee's mental health. The moderating role of job location selection |
Konstantinos Krikonis, Ioannis Konstantaras, Andreas C. Georgiou, Konstantina Skouri, Eleni Jelastopulu |
| 6 |
[GO] |
2024―Aug―13 |
The demand for safety measures in the hospitality industry: Changes over three phases of a pandemic |
Lori Pennington-Gray, Seonjin Lee |
| 7 |
[GO] |
2024―Jul―24 |
Determinants of consumer intention to use smart food lockers during COVID-19: A multi-method approach |
Yuqing Hu, Yuangao Chen, Shasha Zhou, Shuiqing Yang, Hui Jiang, Yan Ma |
| 8 |
[GO] |
2024―Mai―21 |
How service quality affects consumer revisit behavior in chain restaurants: Lessons from COVID-19 |
Chih-Hsing Liu, Maria Carmen B. Lapuz, Bernard Gan |
| 9 |
[GO] |
2024―Apr―22 |
Hotel reviews during the pandemic: Encouraging repeat customers to “speak up” through management response |
Na Wang, Thompson S.H. Teo, Shan Liu, Vivien K.G. Lim |
| 10 |
[GO] |
2023―Dez―03 |
Effectiveness of corporate social marketing on prosocial behavior and hotel loyalty in a time of pandemic |
Soyoung Boo, Miyoung Kim, Tony Jooho Kim |
| 11 |
[GO] |
2023―Nov―07 |
Resilience of the hospitality industry during crises: A comparison between the 2008 financial crisis and COVID-19 |
Seoki Lee, Hyoung Ju Song, Hyejin Yoon, Chang-Sik Kim, Sunny Ham |
| 12 |
[GO] |
2023―Jun―24 |
To Airbnb or not to Airbnb: Does Airbnb feel safer than hotels during a pandemic? |
Daniel A. Guttentag, Stephen W. Litvin, Wayne W. Smith |
| 13 |
[GO] |
2023―Jun―05 |
How does social responsibility investment strategy contribute to hospitality firms’ recovery from public health emergencies? The case of COVID-19 pandemic |
Dongdong Wu, Hui Li, Jingjing Yang |
| 14 |
[GO] |
2023―Mai―29 |
Impact of Customer Incivility on Restaurant Employee Stress Spread and Turnover: COVID-19 Vaccination Mandate |
Bora Kim, Heyao Yu, Yidan Huang, Seoki Lee |
| 15 |
[GO] |
2023―Mai―29 |
The dualistic model of passion and the service quality of five-star hotel employees during the COVID-19 pandemic |
Tung-Ju Wu, Jia-Min Li, Yu-Shu Wang, Ruo-Xi Zhang |
| 16 |
[GO] |
2023―Apr―13 |
Examining employees' affective and behavioral responses to internal crisis communication in times of COVID-19 |
Bingjie Liu-Lastres, Han Wen, Fevzi Okumus |
| 17 |
[GO] |
2023―Apr―06 |
Fear of COVID-19 and employee mental health in quarantine hotels: The role of self-compassion and psychological resilience at work |
Kavitha Haldorai, Woo Gon Kim, Charoenchai Agmapisarn, Jun (Justin) Li |
| 18 |
[GO] |
2023―Apr―04 |
Exploring hospitality workers' career choices in the wake of COVID-19: Insights from a phenomenological inquiry |
Bingjie Liu-Lastres, Wei-jue Huang, Huilin Bao |
| 19 |
[GO] |
2023―Mrz―10 |
A big data analysis of COVID-19 impacts on Airbnbs’ bookings behavior applying construal level and signaling theories |
Raffaele Filieri, Francesco Luigi Milone, Emilio Paolucci, Elisabetta Raguseo |
| 20 |
[GO] |
2023―Mrz―07 |
From complexity to evolution: Mapping resilience management practices in the hospitality industry during the COVID-19 crisis |
Osman Ahmed El-Said, Michael Smith, Yasser Al-Yafaei, Shekha Aal Abdul Salam |
| 21 |
[GO] |
2023―Feb―14 |
The effect of vaccination during the COVID-19 for the restaurant industry |
Seoki Lee, Banghui Liu, Soyeon Jung, Bora Kim |
| 22 |
[GO] |
2023―Jan―25 |
Preference for utilitarian or hedonic value options during a pandemic crisis: The moderation effects of childhood socioeconomic status and sensation-seeking |
Jungkeun Kim, Seongseop (Sam) Kim, Jihoon Jhang, Negin Ahmadi Saber Doust, Ricky Y.K. Chan, Frank Badu-Baiden |
| 23 |
[GO] |
2022―Dez―15 |
Customer experience management strategies in upscale restaurants: Lessons from the Covid-19 pandemic |
Angelo Bonfanti, Vania Vigolo, Georgia Yfantidou, Rada Gutuleac |
| 24 |
[GO] |
2022―Dez―15 |
“Are your employees mentally prepared for the pandemic?” Wellbeing-oriented human resource management practices in a developing country |
Tramy Ngo, Dung Le, Tin Doan |
| 25 |
[GO] |
2022―Nov―29 |
The resilience of the lodging industry during the pandemic: Hotels vs. Airbnb |
Tarik Dogru, Lydia Hanks, Courtney Suess, Nathan Line, Makarand Mody |
| 26 |
[GO] |
2022―Nov―24 |
The role of capital structure management in maintaining the financial stability of hotel firms during the pandemic-A global investigation |
Lan Thi Mai Nguyen, Dung Le, Kieu Trang Vu, Trang Khanh Tran |
| 27 |
[GO] |
2022―Nov―22 |
What influences restaurant dining and diners’ self-protective intention during the COVID-19 pandemic: Applying the Protection Motivation Theory |
Kisang Ryu, Tatiyaporn Jarumaneerat, Pornpisanu Promsivapallop, Minseong Kim |
| 28 |
[GO] |
2022―Okt―07 |
The Effect of COVID-19 on Hotel Booking Intentions: Investigating the Roles of Message Appeal Type and Brand Loyalty |
Yongwook Ju, SooCheong (Shawn) Jang |
| 29 |
[GO] |
2022―Sep―08 |
Handling counterproductive behavior caused by customer misbehavior during a pandemic: Integrating personal and organizational perspectives |
Tan Vo-Thanh, Nguyen Phong Nguyen, Le Phuong Thi Ngo, Thinh-Van Vu, Duy Van Nguyen, Isabelle Sueur |
| 30 |
[GO] |
2022―Sep―06 |
Employees’ Perception of Robots and Robot-Induced Unemployment in Hospitality Industry under COVID-19 Pandemic |
M. Omar Parvez, Ali Öztüren, Cihan Cobanoglu, Huseyin Arasli, Kayode K. Eluwole |
| 31 |
[GO] |
2022―Sep―05 |
Corrigendum to “Leveraging data analytics to understand the relationship between restaurants’ safety violations and COVID-19 transmission” [Int. J. Hosp. Manag. 104 (2022) 103241] |
Arthur Huang, Efren de la Mora Velasco, Ashkan Farhangi, Anil Bilgihan, Melissa Farboudi Jahromi |
| 32 |
[GO] |
2022―Jun―06 |
The effect of threat and fear of COVID-19 on booking intentions of full board hotels: The roles of perceived coping efficacy and present-hedonism orientation |
Vanessa Apaolaza, Mario R. Paredes, Patrick Hartmann, Jose Domingo García-Merino, Aitor Marcos |
| 33 |
[GO] |
2022―Mai―11 |
Leveraging data analytics to understand the relationship between restaurants’ safety violations and COVID-19 transmission |
Arthur Huang, Efrén de la Mora Velasco, Ashkan Farhangi, Anil Bilgihan, Melissa Farboudi Jahromi |
| 34 |
[GO] |
2022―Mai―10 |
Impact of COVID-19 on the Connectedness across Global Hospitality Stocks |
Dlawar Mahdi Hadi, Muhammad Abubakr Naeem, Sitara Karim |
| 35 |
[GO] |
2022―Mrz―16 |
Consumers’ perceived effectiveness of COVID-19 mitigation strategies in restaurants: What went well and what could we do better? |
Yang Xu, Smita Singh, Eric D. Olson, EunHa (Lena) Jeong |
| 36 |
[GO] |
2022―Mrz―07 |
How does COVID-19 differ from previous crises? A comparative study of health-related crisis research in the tourism and hospitality context |
Eunhye Park, Woo-Hyuk Kim, Sung-Bum Kim |
| 37 |
[GO] |
2022―Mrz―04 |
Overcoming the unprecedented: Micro, small and medium hospitality enterprises under COVID-19 |
Abel Duarte Alonso, Alessandro Bressan, Seng Kiat Kok, Nikolaos Sakellarios, Oanh Thi Kim Vu, Michelle O’Shea, Alex Koresis, Maria Alejandra Buitrago Solis, Leonardo J. Santoni |
| 38 |
[GO] |
2022―Feb―26 |
Consumers' threat and coping appraisals of in-restaurant dining during a pandemic - The moderating roles of conflicting information and trust-in-science and scientists |
Karen Byrd, EunSol Her, Alei Fan, Yiran Liu, Stephen Leitch |
| 39 |
[GO] |
2022―Jan―26 |
The pandemic’s effects on customer-to-customer engagement in hospitality consumption: A multi-country investigation |
Li Miao, Kevin Kam Fung So, Jinyoung Im, Ting Jiang |
| 40 |
[GO] |
2022―Jan―24 |
Heterogeneous price adjustments among Airbnb hosts amid COVID-19: Evidence from Barcelona |
David Boto-García |
| 41 |
[GO] |
2022―Jan―21 |
Transformational Leadership, HRM practices and burnout during the COVID-19 pandemic: The role of personal stress, anxiety, and workplace loneliness |
Panagiotis V. Kloutsiniotis, Dimitrios M. Mihail, Naoum Mylonas, Adamantia Pateli |
| 42 |
[GO] |
2022―Jan―12 |
Short-term rental market crisis management during the COVID-19 pandemic: Stakeholders’ perspectives |
Cristina Miguel, Anna Pechurina, Berna Kirkulak-Uludag, Maria Hadjielia Drotarova, Kosjenka Dumančić, Ivana Načinović Braje, Carlo Giglio |
| 43 |
[GO] |
2022―Jan―07 |
Saving the hotel industry: Strategic response to the COVID-19 pandemic, hotel selection analysis, and customer retention |
Jinkyung Jenny Kim, Heesup Han |
| 44 |
[GO] |
2021―Dez―23 |
The fear of being infected and fired: Examining the dual job stressors of hospitality employees during COVID-19 |
Chun-Chu Chen, Suiwen (Sharon) Zou, Ming-Hsiang Chen |
| 45 |
[GO] |
2021―Dez―03 |
Assessing customer financial risk perception and attitude in the hotel industry: Exploring the role of protective measures against COVID-19 |
Lanji Quan, Amr Al-Ansi, Heesup Han |
| 46 |
[GO] |
2021―Sep―24 |
THE EFFECT OF COVID-19 ON TOURISTS’ INTENTION TO RESUME HOTEL CONSUMPTION: THE ROLE OF RESILIENCE |
Francisco Peco-Torres, Ana I. Polo-Peña, Dolores M. Frías-Jamilena |
| 47 |
[GO] |
2021―Aug―10 |
“His lack of a mask ruined everything.” Restaurant customer satisfaction during the COVID-19 outbreak: An analysis of Yelp review texts and star-ratings |
Maria Kostromitina, Daniel Keller, Muhittin Cavusoglu, Kyle Beloin |
| 48 |
[GO] |
2021―Jul―21 |
Impact of COVID-19 on the hospitality industry: A supply chain resilience perspective |
Henry Aigbedo |
| 49 |
[GO] |
2021―Jul―16 |
“Crisis management in the hospitality sector SMEs in Pakistan during COVID-19″ |
Muhammad Burhan, Muhammad Talha Salam, Omar Abou Hamdan, Hussain Tariq |
| 50 |
[GO] |
2021―Jul―13 |
Impact of the COVID-19 pandemic on management-level hotel employees’ work behaviors: Moderating effects of working-from-home |
Oscar Hengxuan Chi, Asim Saldamli, Dogan Gursoy |
| 51 |
[GO] |
2021―Jun―30 |
Feelings of uncertainty and powerlessness from Covid-19: Implications for advertising appeals in the restaurant industry |
Bi Yang, YooHee Hwang, Anna S. Mattila |
| 52 |
[GO] |
2021―Jun―13 |
Effects of the new COVID-19 normal on customer satisfaction: Can facemasks level off the playing field between average-looking and attractive-looking employees? |
Gang Wu, Lifang Liang, Dogan Gursoy |
| 53 |
[GO] |
2021―Jun―01 |
Effect of CSR contribution timing during COVID-19 pandemic on consumers’ prepayment purchase intentions: Evidence from hospitality industry in China |
Zelin Tong, Yibo Xie, Haowen Xiao |
| 54 |
[GO] |
2021―Mai―31 |
An examination of restaurant employees’ work-life outlook: The influence of support systems during COVID-19 |
Jeong-Yeol Park, S. Kyle Hight, Diego Bufquin, Jessica Vieira de Souza Meira, Robin M. Back |
| 55 |
[GO] |
2021―Mai―31 |
Government and social trust vs. hotel response efficacy: A protection motivation perspective on hotel stay intention during the COVID-19 pandemic |
Yuchin (Jerrie) Hsieh, Ya-Ling Chen, Yao-Chin Wang |
| 56 |
[GO] |
2021―Mai―29 |
An exploration of the substitutions of British pub consumers during the COVID-19 crisis |
Sianne Gordon-Wilson |
| 57 |
[GO] |
2021―Mai―28 |
COVID-19 and the future of work in the hospitality industry |
Arthur Huang, Efren De La Mora Velsaco, Jessica Marsh, Hannah Workman |
| 58 |
[GO] |
2021―Mai―28 |
PUBLIC STRATEGIES TO RESCUE THE HOSPITALITY INDUSTRY FOLLOWING THE IMPACT OF COVID-19: A CASE STUDY OF THE EUROPEAN UNION |
José M. Sanabria-Díaz, Teresa Aguiar-Quintana, Yasmina Araujo-Cabrera |
| 59 |
[GO] |
2021―Mai―27 |
Over-ordering and food waste: The use of food delivery apps during a pandemic |
Rajat Sharma, Amandeep Dhir, Shalini Talwar, Puneet Kaur |
| 60 |
[GO] |
2021―Mai―25 |
Which factors are associated with the chefs' perception of stress at the beginning of COVID-19 lockdown? |
Uwe Wilkesmann, Maximiliane Wilkesmann |
| 61 |
[GO] |
2021―Mai―15 |
Rapid responding to the COVID-19 crisis: Assessing the resilience in the German restaurant and bar industry |
Thomas Neise, Philip Verfürth, Martin Franz |
| 62 |
[GO] |
2021―Apr―09 |
Cruise ship dining experiencescape: The perspective of female cruise travelers in the midst of the COVID-19 pandemic |
Aleksandar Radic, Michael Lück, Amr Al-Ansi, Bee-Lia Chua, Sabrina Seeler, Heesup Han |
| 63 |
[GO] |
2021―Apr―02 |
Going beyond the curve: Strategic measures to recover hotel activity in times of COVID-19 |
Aurora Garrido-Moreno, Víctor J. García-Morales, Rodrigo Martín-Rojas |
| 64 |
[GO] |
2021―Apr―02 |
Am I Choosing the Right Career? The Implications of COVID-19 on the Occupational Attitudes of Hospitality Management Students |
Thomas A. Birtch, Flora F.T. Chiang, Zhenyao Cai, Jin Wang |
| 65 |
[GO] |
2021―Apr―01 |
Descriptive or injunctive: How do restaurant customers react to the guidelines of COVID-19 prevention measures? The role of psychological reactance |
Gi Won Kang, Zhenxian Piao, Jae Youn Ko |
| 66 |
[GO] |
2021―Apr―01 |
Hospitality Workers’ COVID-19 Risk Perception and Depression: A Contingent Model Based on Transactional Theory of Stress Model |
Jiaqi Yan, Sunghoon Kim, Stephen X. Zhang, Maw-Der Foo, Aldo Alvarez-Risco, Shyla Del-Aguila-Arcentales, Jaime A. Yáñez |
| 67 |
[GO] |
2021―Mrz―27 |
Stakeholders of the World, Unite!: Hospitality in the time of COVID-19 |
Ana Canhoto, Liyuan Wei |
| 68 |
[GO] |
2021―Mrz―13 |
COVID-19-induced layoff, survivors’ COVID-19-related stress and performance in hospitality industry: The moderating role of social support |
Yidong Tu, Diwan Li, Hai-Jiang Wang |
| 69 |
[GO] |
2021―Mrz―13 |
Restaurant preventive behaviors and the role of media during a pandemic |
Yung-Kun Sung, Hsin-Hui “Sunny” Hu, Brian King |
| 70 |
[GO] |
2021―Mrz―12 |
The effects of crowdedness and safety measures on restaurant patronage choices and perceptions in the COVID-19 pandemic |
Di Wang, Jun Yao, Brett A.S. Martin |
| 71 |
[GO] |
2021―Mrz―11 |
Improvising resilience: The unfolding of resilient leadership in COVID-19 times |
Sara Lombardi, Miguel Pina e Cunha, Luca Giustiniano |
| 72 |
[GO] |
2021―Mrz―05 |
Factors influencing customers’ dine out intention during COVID-19 reopening period: The moderating role of country-of-origin effect |
Chunhao (Victor) Wei, Han Chen, Yee Ming Lee |
| 73 |
[GO] |
2021―Mrz―02 |
The Aftermath of the Corona Virus Pandemic |
Abraham Pizam |
| 74 |
[GO] |
2021―Mrz―01 |
The motivations of visiting upscale restaurants during the COVID-19 pandemic: The role of risk perception and trust in government |
Bekir Bora Dedeoğlu, Erhan Boğan |
| 75 |
[GO] |
2021―Feb―26 |
To dine or not to dine? Collective wellbeing in hospitality in the COVID-19 era |
Sven Tuzovic, Sertan Kabadayi, Stefanie Paluch |
| 76 |
[GO] |
2021―Feb―25 |
Effectuation and causation configurations for business model innovation: Addressing COVID-19 in the gastronomy industry |
Rainer Harms, Carina Alfert, Cheng-Feng Cheng, Sascha Kraus |
| 77 |
[GO] |
2021―Feb―24 |
Customers’ risk perception and dine-out motivation during a pandemic: Insight for the restaurant industry |
Elizabeth Yost, Yusi Cheng |
| 78 |
[GO] |
2021―Feb―24 |
Consumers’ luxury restaurant reservation session abandonment behavior during the COVID-19 pandemic: The influence of luxury restaurant attachment, emotional ambivalence, and luxury consumption goals |
Norman Peng, Annie Chen |
| 79 |
[GO] |
2021―Feb―21 |
Is career adaptability a double-edged sword? The impact of work social support and career adaptability on turnover intentions during the COVID-19 pandemic |
Patrick C. Lee, Shi (Tracy) Xu, Wan Yang |
| 80 |
[GO] |
2021―Feb―19 |
The repercussions and challenges of COVID-19 in the hotel industry: Potential strategies from a case study of Indonesia |
Arnold Japutra, Ringkar Situmorang |
| 81 |
[GO] |
2021―Feb―09 |
COVID-19 impact on the hospitality industry: Exploratory study of financial-slack-driven risk preparedness |
Monika Wieczorek-Kosmala |
| 82 |
[GO] |
2021―Feb―07 |
The impact of the Covid-19 pandemic on customer experience design: The hotel managers’ perspective |
Angelo Bonfanti, Vania Vigolo, Georgia Yfantidou |
| 83 |
[GO] |
2021―Feb―05 |
The green B&B promotion strategies for tourist loyalty: surveying the restart of Chinese national holiday travel after COVID-19 |
Gangwei Cai, Lei Xu, Weijun Gao |
| 84 |
[GO] |
2021―Feb―03 |
Use Numbers not Words! Communicating Hotels’ Cleaning Programs for COVID-19 from the Brand Perspective |
Jano Jiménez-Barreto, Sandra Loureiro, Erik Braun, Erose Sthapit, Sebastian Zenker |
| 85 |
[GO] |
2021―Jan―28 |
Do job insecurity, anxiety and depression caused by the COVID-19 pandemic influence hotel employees’ self-rated task performance? The moderating role of employee resilience |
Teresa Aguiar-Quintana, Hai Nguyen, Yasmina Araujo-Cabrera, José M. Sanabria-Díaz |
| 86 |
[GO] |
2021―Jan―23 |
COVID-19 and Hospitality 5.0: Redefining hospitality operations |
Souji Gopalakrishna Pillai, Kavitha Haldorai, Won Seok Seo, Woo Gon Kim |
| 87 |
[GO] |
2021―Jan―18 |
To survive or to thrive? China’s luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis |
Fiona X. Yang, Xiangping Li, Virginia Meng-Chan Lau, Victor Z. Zhu |
| 88 |
[GO] |
2021―Jan―15 |
Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant |
Howook (Sean) Chang, Bradford Capuozzo, Bendegul Okumus, Meehee Cho |
| 89 |
[GO] |
2021―Jan―13 |
COVID-19 impacts, coping strategies, and management reflection: A lodging industry case |
Kaleb Smart, Emily Ma, Hailin Qu, Li Ding |
| 90 |
[GO] |
2021―Jan―08 |
Comparative study of deep learning models for analyzing online restaurant reviews in the era of the COVID-19 pandemic |
Yi Luo, Xiaowei Xu |
| 91 |
[GO] |
2021―Jan―02 |
Hosting in turbulent times: Hoteliers’ perceptions and strategies to recover from the Covid-19 pandemic |
Vera Herédia-Colaço, Helena Rodrigues |
| 92 |
[GO] |
2021―Jan―02 |
The effect of online restaurant menus on consumers’ purchase intentions during the COVID-19 pandemic |
Prawannarat Brewer, Angela G. Sebby |
| 93 |
[GO] |
2020―Dez―30 |
Do mindfulness and perceived organizational support work? Fear of COVID-19 on restaurant frontline employees’ job insecurity and emotional exhaustion |
Han Chen, Khalid Eyoun |
| 94 |
[GO] |
2020―Dez―29 |
The negative effect of scarcity cues on consumer purchase decisions in the hospitality industry during the COVID-19 pandemic |
Yi Li, Jun Yao, Joseph Chen |
| 95 |
[GO] |
2020―Dez―28 |
The COVID-19 pandemic effects on the hospitality industry using social systems theory: A multi-country comparison |
Valeriya Shapoval, Peder Hägglund, Abraham Pizam, Villy Abraham, Mats Carlbäck, Tobias Nygren, Riana Madison Smith |
| 96 |
[GO] |
2020―Dez―26 |
Restaurants and COVID-19: What are consumers’ risk perceptions about restaurant food and its packaging during the pandemic? |
Karen Byrd, EunSol Her, Alei Fan, Barbara Almanza, Yiran Liu, Stephen Leitch |
| 97 |
[GO] |
2020―Dez―25 |
Responses to COVID-19: The role of performance in the relationship between small hospitality enterprises’ resilience and sustainable tourism development |
Abu Elnasr E. Sobaih, Ibrahim Elshaer, Ahmed M. Hasanein, Ahmed S. Abdelaziz |
| 98 |
[GO] |
2020―Dez―19 |
Sensing the Virus. How Social Capital Enhances Hoteliers’ Ability to Cope With COVID-19 |
Marco Visentin, Rosana Silveira Reis, Giuseppe Cappiello, Debora Casoli |
| 99 |
[GO] |
2020―Dez―18 |
Covid-19 and small lodging establishments: A break-even calibration analysis (CBA) model |
Manuel Rivera, Murat Kizildag, Robertico Croes |
| 100 |
[GO] |
2020―Dez―15 |
Depletion of psychological, financial, and social resources in the hospitality sector during the pandemic |
Qasim Ali Nisar, Shahbaz Haider, Faizan Ali, Shumaila Naz, Kisang Ryu |
| 101 |
[GO] |
2020―Dez―09 |
Strategic responses of the hotel sector to COVID-19: Toward a refined pandemic crisis management framework |
Dung Le, Giang Phi |
| 102 |
[GO] |
2020―Dez―07 |
Organizational trust in times of COVID-19: Hospitality employees’ affective responses to managers’ communication |
Renata F. Guzzo, Xingyu Wang, Juan M. Madera, JéAnna Abbott |
| 103 |
[GO] |
2020―Dez―05 |
How the COVID-19 pandemic affected hotel Employee stress: Employee perceptions of occupational stressors and their consequences |
Antony King Fung Wong, Seongseop (Sam) Kim, Jungkeun Kim, Heesup Han |
| 104 |
[GO] |
2020―Dez―05 |
Career optimism of culturally and linguistically diverse hotel workers in the pandemic age |
Ashokkumar Manoharan, Janice Jones, Zhou Jiang, Manisha Singal |
| 105 |
[GO] |
2020―Dez―04 |
Preference for robot service or human service in hotels? Impacts of the COVID-19 pandemic |
Seongseop Kim (Sam), Jungkeun Kim, Frank Badu-Baiden, Marilyn Giroux, Youngjoon Choi |
| 106 |
[GO] |
2020―Dez―01 |
Employee work status, mental health, substance use, and career turnover intentions: An examination of restaurant employees during COVID-19 |
Diego Bufquin, Jeong-Yeol Park, Robin M. Back, Jessica Vieira de Souza Meira, Stephen Kyle Hight |
| 107 |
[GO] |
2020―Dez―01 |
Predicting hospitality employees’ safety performance behaviors in COVID-19 pandemic |
Seontaik Kim, Peter Beomcheol Kim, Gyumin Lee |
| 108 |
[GO] |
2020―Nov―30 |
A change of perceived innovativeness for contactless food delivery services using drones after the outbreak of COVID-19 |
Jinkyung Jenny Kim, Insin Kim, Jinsoo Hwang |
| 109 |
[GO] |
2020―Nov―30 |
Stigma & dirty work: In-group and out-group perceptions of essential service workers during COVID-19 |
Cynthia Mejia, Rebecca Pittman, Jenna M.D. Beltramo, Kristin Horan, Amanda Grinley, Mindy K. Shoss |
| 110 |
[GO] |
2020―Nov―29 |
Perceived hygiene attributes in the hotel industry: customer retention amid the COVID-19 crisis |
Jongsik Yu, Jungwoon Seo, Sunghyup Sean Hyun |
| 111 |
[GO] |
2020―Nov―19 |
Shattered but Smiling: Human Resource Management and the Wellbeing of Hotel Employees during COVID-19 |
Promila Agarwal |
| 112 |
[GO] |
2020―Nov―19 |
Independent restaurant operator perspectives in the wake of the COVID-19 pandemic (R3) |
Michael G. Brizek, Robert E. Frash, Brumby McLeod, Melinda M. Patience |
| 113 |
[GO] |
2020―Nov―19 |
Accommodation decision-making during the COVID-19 pandemic: Complexity insights from Greece |
Nikolaos Pappas, Kyriaki Glyptou |
| 114 |
[GO] |
2020―Nov―17 |
Ability and Willingness to Work during COVID-19 Pandemic:Perspectives of Front-Line Hotel Employees |
Dimitrios P. Stergiou, Anna Farmaki |
| 115 |
[GO] |
2020―Nov―15 |
Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China |
Jaewook Kim, Jewoo Kim, Yiqi Wang |
| 116 |
[GO] |
2020―Nov―11 |
Terminator or accelerator? Lessons from the peer-to-peer accommodation hosts in China in responses to COVID-19 |
Mo Zhang, Ruoqi Geng, Yuan Huang, Shengce Ren |
| 117 |
[GO] |
2020―Nov―11 |
Can corporate social responsibility protect firm value during the COVID-19 pandemic? |
Shangzhi (Charles) Qiu, Jianing Jiang, Xinming Liu, Ming-Hsiang Chen, Xina Yuan |
| 118 |
[GO] |
2020―Nov―10 |
Will we have the same employees in hospitality after all? The impact of COVID-19 on employees’ work attitudes and turnover intentions |
Dunja Demirović Bajrami, Aleksandra Terzić, Marko D. Petrović, Milan Radovanović, Tatiana N. Tretiakova, Abosa Hadoud |
| 119 |
[GO] |
2020―Nov―03 |
The effect of COVID-19 pandemic on domestic tourism: A DEMATEL method analysis on quarantine decisions |
Fatma Altuntas, Mehmet Sahin Gok |
| 120 |
[GO] |
2020―Nov―03 |
The gloom of the COVID-19 shock in the hospitality industry: A study of consumer risk perception and adaptive belief in the dark cloud of a pandemic |
Pantea Foroudi, S. Asieh H. Tabaghdehi, Reza Marvi |
| 121 |
[GO] |
2020―Nov―02 |
Understanding the reactions of government and gaming concessionaires on COVID-19 through the neo-institutional theory - The case of Macao |
Kim Ieng Loi, Weng Si Lei, Fernando Lourenço |
| 122 |
[GO] |
2020―Okt―26 |
The role of business model innovation in the hospitality industry during the COVID-19 crisis |
Matthias Breier, Andreas Kallmuenzer, Thomas Clauss, Johanna Gast, Sascha Kraus, Victor Tiberius |
| 123 |
[GO] |
2020―Okt―21 |
Managing relationships in the Tourism Supply Chain to overcome epidemic outbreaks: The case of COVID-19 and the hospitality industry in Spain |
Thais González-Torres, José-Luis Rodríguéz-Sánchez, Eva Pelechano-Barahona |
| 124 |
[GO] |
2020―Okt―13 |
The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs |
Turgay Bucak, Serkan Yiğit |
| 125 |
[GO] |
2020―Okt―13 |
Is digital technology the magic bullet for performing work at home? Lessons learned for post COVID-19 recovery in hospitality management |
Doren Chadee, Shuang Ren, Guiyao Tang |
| 126 |
[GO] |
2020―Okt―07 |
COVID-19: The effects of job insecurity on the job engagement and turnover intent of deluxe hotel employees and the moderating role of generational characteristics |
Hyo Sun Jung, Yoon Sik Jung, Hye Hyun Yoon |
| 127 |
[GO] |
2020―Okt―01 |
CEO Letters: Hospitality Corporate Narratives During the COVID-19 Pandemic |
Jinyoung Im, Haemi Kim, Li Miao |
| 128 |
[GO] |
2020―Okt―01 |
Impact of the COVID-19 Pandemic: Evidence from the U.S. Restaurant Industry |
Hyoung Ju Song, Jihwan Yeon, Seoki Lee |
| 129 |
[GO] |
2020―Okt―01 |
Hospitality and Tourism Industry amid COVID-19 Pandemic: Perspectives on Challenges and Learnings from India |
Vikrant Kaushal, Sidharth Srivastava |
| 130 |
[GO] |
2020―Sep―12 |
Mindset matters in purchasing online food deliveries during the pandemic: The application of construal level and regulatory focus theories |
Ruiying Cai, Xi Y. Leung |
| 131 |
[GO] |
2020―Sep―09 |
What factors determining customer continuingly using food delivery apps during 2019 novel coronavirus pandemic period? |
Yuyang Zhao, Fernando Bacao |
| 132 |
[GO] |
2020―Sep―07 |
Reducing perceived health risk to attract hotel customers in the COVID-19 pandemic era: Focused on technology innovation for social distancing and cleanliness |
Hakseung Shin, Juhyun Kang |
| 133 |
[GO] |
2020―Sep―03 |
Impacts of Covid-19 on peer-to-peer accommodation platforms: Host perceptions and responses |
Anna Farmaki, Cristina Miguel, Maria Hadjielia Drotarova, Ana Aleksić, Anita Čeh Časni, Fani Efthymiadou |
| 134 |
[GO] |
2020―Aug―31 |
The COVID-19 pandemic and organisational commitment of senior hotel managers |
Viachaslau Filimonau, Belen Derqui, Jorge Matute |
| 135 |
[GO] |
2020―Aug―29 |
Creating a safe haven during the crisis: How organizations can achieve deep compliance with COVID-19 safety measures in the hospitality industry |
Xiaowen Hu, Hongmin Yan, Tristan Casey, Chia-Huei Wu |
| 136 |
[GO] |
2020―Aug―28 |
Understanding the Impact of COVID-19 Intervention Policies on the Hospitality Labor Market |
Arthur Huang, Christos Makridis, Mark Baker, Marcos Medeiros, Zhishan Guo |
| 137 |
[GO] |
2020―Aug―22 |
COVID-19, aftermath, impacts, and hospitality firms: An international perspective |
Abel Duarte Alonso, Seng Kiat Kok, Alessandro Bressan, Michelle O’Shea, Nikolaos Sakellarios, Alex Koresis, Maria Alejandra Buitrago Solis, Leonardo J. Santoni |
| 138 |
[GO] |
2020―Aug―05 |
COVID-19 and China’s Hotel Industry: Impacts, a Disaster Management Framework, and Post-Pandemic Agenda |
Fei Hao, Qu Xiao, Kaye Chon |
