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International Journal of Hospitality Management|October 19, 2020
The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefsTurgay Bucak, Serkan YiğitInternational Journal of Hospitality Management|October 14, 2020
The coevolutionary process of restaurant CSR in the time of mega disruptionJuanjuan Ou, IpKin Anthony Wong, GuoQiong Ivanka HuangInternational Journal of Hospitality Management|October 27, 2020
Managing relationships in the Tourism Supply Chain to overcome epidemic outbreaks: The case of COVID-19 and the hospitality industry in SpainThais González-Torres, José-Luis Rodríguéz-Sánchez, Eva Pelechano-BarahonaInternational Journal of Hospitality Management|December 21, 2022
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 GursoyInternational Journal of Hospitality Management|December 21, 2022
The "Mask Effect" on the tips that customers leave restaurant serversZachary W Brewster, Kenneth GourlayInternational Journal of Hospitality Management|December 21, 2022
The effect of COVID-19 on tourists' intention to resume hotel consumption: The role of resilienceFrancisco Peco-Torres, Ana I Polo-Peña, Dolores M Frías-JamilenaInternational Journal of Hospitality Management|December 21, 2022
Stakeholders of the world, unite!: Hospitality in the time of COVID-19Ana Isabel Canhoto, Liyuan WeiInternational Journal of Hospitality Management|November 30, 2022
The role of capital structure management in maintaining the financial stability of hotel firms during the pandemic-A global investigationLan Thi Mai Nguyen, Dung Le, Kieu Trang Vu, et al.International Journal of Hospitality Management|April 15, 2020
Crisis management and recovery: how restaurants in Hong Kong responded to SARSAlan C B Tse, Stella So, Leo SinInternational Journal of Hospitality Management|April 15, 2020
Exploratory study of understanding hotel employees' perception on work-life balance issuesSimon Chak-Keung Wong, Annie KoPageof 17