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COVID answers in Scientific Journals all over the world

125 Results       Page 1

Elsevier: International Journal of Hospitality Management
  original article Date Title Authors   All Authors
1 [GO] 2023―May―29 Impact of Customer Incivility on Restaurant Employee Stress Spread and Turnover: COVID-19 Vaccination Mandate Bora Kim, Heyao Yu, Yidan Huang, Seoki Lee
2 [GO] 2023―May―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
3 [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
4 [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
5 [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
6 [GO] 2023―Mar―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
7 [GO] 2023―Mar―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
8 [GO] 2023―Feb―14 The effect of vaccination during the COVID-19 for the restaurant industry Seoki Lee, Banghui Liu, Soyeon Jung, Bora Kim
9 [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
10 [GO] 2022―Dec―15 Customer experience management strategies in upscale restaurants: Lessons from the Covid-19 pandemic Angelo Bonfanti, Vania Vigolo, Georgia Yfantidou, Rada Gutuleac
11 [GO] 2022―Dec―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
12 [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
13 [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
14 [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
15 [GO] 2022―Oct―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
16 [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
17 [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
18 [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
19 [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
20 [GO] 2022―May―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
21 [GO] 2022―May―10 Impact of COVID-19 on the Connectedness across Global Hospitality Stocks Dlawar Mahdi Hadi, Muhammad Abubakr Naeem, Sitara Karim
22 [GO] 2022―Mar―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
23 [GO] 2022―Mar―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
24 [GO] 2022―Mar―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, et al. (+3)
25 [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
26 [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
27 [GO] 2022―Jan―24 Heterogeneous price adjustments among Airbnb hosts amid COVID-19: Evidence from Barcelona David Boto-García
28 [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
29 [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
30 [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
31 [GO] 2021―Dec―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
32 [GO] 2021―Dec―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
33 [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
34 [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
35 [GO] 2021―Jul―21 Impact of COVID-19 on the hospitality industry: A supply chain resilience perspective Henry Aigbedo
36 [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
37 [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
38 [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
39 [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
40 [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
41 [GO] 2021―May―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
42 [GO] 2021―May―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
43 [GO] 2021―May―29 An exploration of the substitutions of British pub consumers during the COVID-19 crisis Sianne Gordon-Wilson
44 [GO] 2021―May―28 COVID-19 and the future of work in the hospitality industry Arthur Huang, Efren De La Mora Velsaco, Jessica Marsh, Hannah Workman
46 [GO] 2021―May―27 Over-ordering and food waste: The use of food delivery apps during a pandemic Rajat Sharma, Amandeep Dhir, Shalini Talwar, Puneet Kaur
47 [GO] 2021―May―25 Which factors are associated with the chefs' perception of stress at the beginning of COVID-19 lockdown? Uwe Wilkesmann, Maximiliane Wilkesmann
48 [GO] 2021―May―15 Rapid responding to the COVID-19 crisis: Assessing the resilience in the German restaurant and bar industry Thomas Neise, Philip Verfürth, Martin Franz
49 [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
50 [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
51 [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
52 [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
53 [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
54 [GO] 2021―Mar―27 Stakeholders of the World, Unite!: Hospitality in the time of COVID-19 Ana Canhoto, Liyuan Wei
55 [GO] 2021―Mar―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
56 [GO] 2021―Mar―13 Restaurant preventive behaviors and the role of media during a pandemic Yung-Kun Sung, Hsin-Hui “Sunny” Hu, Brian King
57 [GO] 2021―Mar―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
58 [GO] 2021―Mar―11 Improvising resilience: The unfolding of resilient leadership in COVID-19 times Sara Lombardi, Miguel Pina e Cunha, Luca Giustiniano
59 [GO] 2021―Mar―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
60 [GO] 2021―Mar―02 The Aftermath of the Corona Virus Pandemic Abraham Pizam
61 [GO] 2021―Mar―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
62 [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
63 [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
64 [GO] 2021―Feb―24 Customers’ risk perception and dine-out motivation during a pandemic: Insight for the restaurant industry Elizabeth Yost, Yusi Cheng
65 [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
66 [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
67 [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
68 [GO] 2021―Feb―09 COVID-19 impact on the hospitality industry: Exploratory study of financial-slack-driven risk preparedness Monika Wieczorek-Kosmala
69 [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
70 [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
71 [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
72 [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
73 [GO] 2021―Jan―23 COVID-19 and Hospitality 5.0: Redefining hospitality operations Souji Gopalakrishna Pillai, Kavitha Haldorai, Won Seok Seo, Woo Gon Kim
74 [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
75 [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
76 [GO] 2021―Jan―13 COVID-19 impacts, coping strategies, and management reflection: A lodging industry case Kaleb Smart, Emily Ma, Hailin Qu, Li Ding
77 [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
78 [GO] 2021―Jan―02 Hosting in turbulent times: Hoteliers’ perceptions and strategies to recover from the Covid-19 pandemic Vera Herédia-Colaço, Helena Rodrigues
79 [GO] 2021―Jan―02 The effect of online restaurant menus on consumers’ purchase intentions during the COVID-19 pandemic Prawannarat Brewer, Angela G. Sebby
80 [GO] 2020―Dec―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
81 [GO] 2020―Dec―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
82 [GO] 2020―Dec―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
83 [GO] 2020―Dec―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
84 [GO] 2020―Dec―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
85 [GO] 2020―Dec―19 Sensing the Virus. How Social Capital Enhances Hoteliers’ Ability to Cope With COVID-19 Marco Visentin, Rosana Silveira Reis, Giuseppe Cappiello, Debora Casoli
86 [GO] 2020―Dec―18 Covid-19 and small lodging establishments: A break-even calibration analysis (CBA) model Manuel Rivera, Murat Kizildag, Robertico Croes
87 [GO] 2020―Dec―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
88 [GO] 2020―Dec―09 Strategic responses of the hotel sector to COVID-19: Toward a refined pandemic crisis management framework Dung Le, Giang Phi
89 [GO] 2020―Dec―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
90 [GO] 2020―Dec―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
91 [GO] 2020―Dec―05 Career optimism of culturally and linguistically diverse hotel workers in the pandemic age Ashokkumar Manoharan, Janice Jones, Zhou Jiang, Manisha Singal
92 [GO] 2020―Dec―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
93 [GO] 2020―Dec―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
94 [GO] 2020―Dec―01 Predicting hospitality employees’ safety performance behaviors in COVID-19 pandemic Seontaik Kim, Peter Beomcheol Kim, Gyumin Lee
95 [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
96 [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
97 [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
98 [GO] 2020―Nov―19 Shattered but Smiling: Human Resource Management and the Wellbeing of Hotel Employees during COVID-19 Promila Agarwal
99 [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
100 [GO] 2020―Nov―19 Accommodation decision-making during the COVID-19 pandemic: Complexity insights from Greece Nikolaos Pappas, Kyriaki Glyptou
101 [GO] 2020―Nov―17 Ability and Willingness to Work during COVID-19 Pandemic:Perspectives of Front-Line Hotel Employees Dimitrios P. Stergiou, Anna Farmaki
102 [GO] 2020―Nov―15 Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China Jaewook Kim, Jewoo Kim, Yiqi Wang
103 [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
104 [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
105 [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
106 [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
107 [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
108 [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
109 [GO] 2020―Oct―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
110 [GO] 2020―Oct―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
111 [GO] 2020―Oct―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
112 [GO] 2020―Oct―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
113 [GO] 2020―Oct―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
114 [GO] 2020―Oct―01 CEO Letters: Hospitality Corporate Narratives During the COVID-19 Pandemic Jinyoung Im, Haemi Kim, Li Miao
115 [GO] 2020―Oct―01 Impact of the COVID-19 Pandemic: Evidence from the U.S. Restaurant Industry Hyoung Ju Song, Jihwan Yeon, Seoki Lee
116 [GO] 2020―Oct―01 Hospitality and Tourism Industry amid COVID-19 Pandemic: Perspectives on Challenges and Learnings from India Vikrant Kaushal, Sidharth Srivastava
117 [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
118 [GO] 2020―Sep―09 What factors determining customer continuingly using food delivery apps during 2019 novel coronavirus pandemic period? Yuyang Zhao, Fernando Bacao
119 [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
120 [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
121 [GO] 2020―Aug―31 The COVID-19 pandemic and organisational commitment of senior hotel managers Viachaslau Filimonau, Belen Derqui, Jorge Matute
122 [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
123 [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
124 [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, et al. (+2)
125 [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

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