Focal Interest
Focal Interest

Hospitality

  1. Sustainable leadership linked to greener employee innovation in hotels
    Study investigates how sustainable leadership promotes green innovative work behavior in hotels through psychological empowerment and self-efficacy mechanisms.
  2. Chefs’ beliefs shape use of plant-based meat dishes
    Sequential study identifies seven barriers preventing restaurant chefs from offering plant-based meat dishes, with chef education highlighted as the most effective strategy for menu adoption.
  3. Misleading crisis communication increases brand avoidance in hospitality greenwashing cases
    Study reveals how misleading crisis communication in hospitality greenwashing increases brand avoidance. Omission tactics harm more than paltering, with severity moderating effects on consumer.