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This study examined hotel customers’ eco-friendly decision-making processes. Specifically, the current study tested the relationships among attitude toward green behaviors (ATGB), overall image (OI), visit intention (VI), word-of- mouth intention (WOMI), and willingness to pay more (WPM) by considering the effects of gender and age in a green hotel context. The results of structural equation analyses showed that OI is a positive function of ATGB and that OI significantly affects VI, WOMI, and WPM. Additionally, the findings from a structural modeling comparison revealed that OI completely mediates the effect of ATGB on components of behavioral intentions. Subsequent tests for metric invariance demonstrated that the relationships among study variables were generally stronger among females and high age groups. However, only the paths from OI to VI, WOMI, and WPM in the gender group and from OI to WPM in the age group were statistically significant. Implications and future research issues were discussed.

This paper explores the common work stress in a sample of Taiwanese managers and employees. It investigates the differences and frequency of work stress by individual characteristics such as job level, gender and marital status. The researcher distributed a self-administered questionnaire to a sample of N = 140 managers and N = 400 front-line employees at 20 Taiwanese five-star hotels. The results revealed that role conflict, role ambiguity and workload were the most common stressors for managers and employees. In addition, hotel managers experienced significantly more stress than front-line employees did. Female employees indicated significantly more stress than did their male counterparts. Some implications for practice are discussed such as recruiting employees who can function optimally even in stressful situations, which would help lower costs.

The purpose of the paper is to explore and compare the current use of information technology-related advances in chain and independent full-service restaurants, the factors that motivate managers of these types of restaurants to decide whether or not to implement such technology, and how these managers perceive the impact of technology on the firm. A case study analysis involving four northern Taiwan full-service restaurants was conducted to examine the framework of full-service restaurants to implement new technology. Propositions are developed that purport the information technology adoption and implementation characteristics of full-service restaurant firms while elucidating the distinctiveness between chain and independent firms.

This study illustrates alternative “green” strategies to indicate possible re-actions of the hotel sector to the environmental issue and the extent of the “greening” process on the control system. Questionnaire survey was used to discuss the environmental standing of hotel and the control system. Analysis is based on comparison of hotel managers operating with an environmental policy and those managers operating without. Tentative conclusions indicated that although a number of companies have adopted an environmental policy, in general, the hotel sector is not taking a proactive approach to environmental concerns.

Restaurants affiliated with the hotel industry play an important role in increasing revenue and responding effectively to customer expectations. This paper examines how perceived value relates to intention to purchase (ITP) in the context of hotel restaurant dining using a quantitative approach involving multiple regression analysis. In addition, the findings indicate that there are three significant key variables that positively contribute to ITP: perceived brand image, perceived quality and perceived sacrifice (both monetary and non-monetary price).

With the growing ownership of multiple technology devices, and the contribution of mobile travel bookings to the overall travel market, it is critical to investigate the hotel searching and booking process for different device users. This research investigates four categories of device users via a survey with 383 respondents, in the context of search behaviour and information sources used. The results reveal that search engines and family and friends are the most frequently used information sources while the personal computer (PC) is the most used device for both searching and booking. However, there is a significant difference in how these device users engage with information sources, specifically online travel agents (OTAs) and search engines. Furthermore, device users favor one device and are unlikely to switch devices during the search process.

The study of management innovation has gained relevance in recent years, but there is a lack of empirical research analyzing the factors that favor it. This article contemplates two types of antecedents of management innovation in the hospitality industry. In the internal context of the company, the influence of the employees’ knowledge and skills is analyzed, as well as the company’s capacity to integrate this knowledge. In the external setting, an evaluation is performed of the way relationships established with tourist industry agents and external change agents affect the development of management innovation. The data obtained from 27 firms operating hotel establishments in Taiwan show that both the internal resources and the relations with external change agents determine the introduction of management innovations. However, access to knowledge held by tourist industry agents does not influence management innovation.

The tremendous growth of social media and consumer-generated content on the Internet has inspired the development of the so-called big data analytics to understand and solve real-life problems. However, while a handful of studies have employed new data sources to tackle important research problems in hospitality, there has not been a systematic application of big data analytic techniques in these studies. This study aims to explore and demonstrate the utility of big data analytics to better understand important hospitality issues, namely the relationship between hotel guest experience and satisfaction. Specifically, this study applies a text analytical approach to a large quantity of consumer reviews extracted from Expedia.com to deconstruct hotel guest experience and examine its association with satisfaction ratings. The findings reveal several dimensions of guest experience that carried varying weights and, more importantly, have novel, meaningful semantic compositions. The association between guest experience and satisfaction appears strong, suggesting that these two domains of consumer behavior are inherently connected. This study reveals that big data analytics can generate new insights into variables that have been extensively studied in existing hospitality literature. In addition, implications for theory and practice as well as directions for future research are discussed.

In today’s competitive environment, firms cannot remain competitive without the implementation of proper innovations. There has been a dramatic proliferation of research concerned with firms’ innovation, but few study has been done on determinants of inn...

Previous research has examined the influence of organizational factors on individual innovation, environmental stimulants and obstacles to innovation. However, environmental qualities are not sufficient; the abilities and wishes of employees to perform is also a factor. Thus, the link between motivation and individual innovation is seemingly important. This study explores what the job-related motivators are stimulating employees’ innovation and how they can be enhanced to help the hoteliers. A questionnaire was developed to conduct this study. The results indicated that “Training and Development” was the most important factor that could most motivate staff to be innovative, followed by “Support and Motivation from the Top”, “Open Policy”, “Recognition” and “Autonomy and Flexibility”.