This study explores how AI chatbots in the food service industry can enhance customer experience while contributing to SDG 11 (Sustainable Cities and Communities). It also examines how collaborations between AI developers, restaurants and sustainability-focused organizations can drive...

The purpose of this article is to investigate the drivers and barriers to broadband adoption/use by food and drink micro-business owner-managers based in remote-rural Scotland. This study adopts a mixed methods approach consisting of 141 questionnaires involving rural restaurants, which is then...

Purpose - This research aims to examine the relationship between ethical leadership and employee emotional stability during a pandemic crisis in the hospitality industry, with a chain-mediating effect of perceived emotional support and employee satisfaction with organization COVID-19 responses....

Purpose - This study explores Photovoice as a participatory visual research method to capture hotel guest experiences. Traditional surveys and interviews often fail to reflect emotional and sensory nuances. expectancy-disconfirmation theory (EDT) and service-dominant logic (SDL)support this...

In recent years, as consumer income levels have increased, restaurant customers' preferences have changed, and this is especially reflected in ALCR customers with high service quality. The research was based on the hypothesis that ALCR's service quality is high. In this study, tourism...

In this study, we employ the synthetic control method to evaluate the transmission of external shocks, taking COVID-19 as an example, on the stock market in the Chinese hospitality and tourism industry, specifically in the catering, hotel, cultural landscape, natural landscape, and travel agency...

Grounded in the Conservation of Resources (COR) theory, this study investigates how negative workplace gossip (NWG) influences counterproductive work behavior (CWB) in the hospitality industry. It further examines the mediating role of self-esteem and the moderating influence of emotional...

This study examines Chinese hotel employees' understanding of customer relationship management (CRM) practices, with a focus on loyalty programme behaviour (LPB). Specifically, it investigates how three factors-loyalty programme (LP) awareness, LP knowledge, and LP concerns-shape employees'...

As environmental sustainability becomes a strategic priority for the hospitality sector, firms are increasingly adopting internal green marketing (IGM) practices to drive innovation. This study investigates how IGM influences innovative performance (IP) among hotel employees, focusing on the...

This study investigates the mediating role of hospital reputation (HOR), organizational trust (ORT), and the moderating role of perceived usefulness of information technology application (ITA) in the relationship between corporate social responsibility (CSR), work engagement (WOE), and hospital...

Service quality is important for the survival of all businesses, including the hospitality business. Service quality can be measured by a model referred to as SERVQUAL, which comprises five parameters, namely, tangibility, reliability, assurance, empathy, and responsiveness. It is very important...

This study investigates Generation Z's perceptions and behaviors regarding sustainable practices in the hospitality sector, with a particular focus on the gap between intentions and actual behaviors. A significant attitude-behavior gap emerges: while the majority (69%) reports adopting...

Objective: This study aims to investigate whether specific treatments or combinations of treatments are significantly associated with the profitability of Swiss acute-care hospitals under the current diagnosis-related group (S-DRG) reimbursement system, while accounting for differences between...

Popayán (Colombia) was the first city to be designated a UNESCO Creative City of Gastronomy in 2005, positioning itself as a symbolic 'myth of origin' within the network. In the context of growing demands for local strategies aligned with the Sustainable Development Goals (SDGs), it is...

This study explores the impact of green transformational leadership (GTL) on employee retention in the hospitality sector, with a specific focus on the mediating roles of employee satisfaction and perceived green organizational support (PGOS). Grounded in self-determination theory and...

The hospitality and tourism (H&T) sector, marked by intense employee-customer interactions, dynamic labor shifts, and high physical and emotional labor demands, faces chronic talent acquisition and retention. Therefore, tailored employer branding (EB) strategies that address the unique...

The tourism and hospitality sector are a key driver of Sub-Saharan Africa's economic growth, and a major source of foreign reserves and jobs: the sector has the potential to add 168 billion dollars in domestic revenue and foreign exchange, to strengthen supply chains, and to create over 18...

This study intends to prove and analyze three causal relationships in Indonesian hospitals. The first is the impact of human capital (HC) and competitive advantage (COMAD) on business performance. The second is the influence of HC on COMAD. The last is the mediating effect of COMAD on the...