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Journal of Hospitality & Tourism Research is a peer-reviewed journal published by SAGE, covering Diverse Aspects of Tourism Research, Customer Service Quality and Loyalty, Consumer Behavior in Brand Consumption and Identification.
| Publisher | SAGE |
|---|---|
| Reference style | Author–year (Harvard) Author–year — (Smith, 2023) in the text Smith, A., Jones, B. and Lee, C. (2023) 'A representative article title', Journal of Hospitality & Tourism Research, 12(3), pp. 45–58.
Formats any DOI in Journal of Hospitality & Tourism Research style. No sign-up. |
| Publishes research in | Diverse Aspects of Tourism Research Customer Service Quality and Loyalty Consumer Behavior in Brand Consumption and Identification Digital Marketing and Social Media Consumer Retail Behavior Studies |
| ISSN | 1096-3480 |
| Citation impact (2-yr) | 5.75 |
| h-index | 118 |
| i10-index | 926 |
| Total citations | 61,899 |
| Top institutions publishing here | Hong Kong Polytechnic University |
| Journal website | www.sagepub.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Gastronomy is becoming an important attribute in the development of niche travel and niche destinations. Although the literature supports the view that there is a connection between tourism and gastronomy, little is known about gastronomy tourists. For example, is there a gastronomy-tourism market segment? Does a destination's gastronomy contribute to the tourists' quality of experiences…
Food quality seems to be accepted as a fundamental component to satisfy restaurant customers; however, it has been often overlooked in restaurant service quality and satisfaction studies. The primary objective of this study was to investigate how food quality is perceived in relation to satisfaction and behavioral intentions in mid- to upscale restaurants. This study…
This research aims to examine the relationships among three components of the physical environment (i.e., décor and artifacts, spatial layout, and ambient conditions), price perception, customer satisfaction, and customer loyalty in the restaurant industry. A total of 279 cases from a survey were used to assess overall fit of the proposed model and test hypotheses…
The purpose of this paper is to describe the process for developing reliable and valid measurement instruments that can be used in any hospitality industry field research setting. Many instances exist in which the researcher cannot find an adequate or appropriate existing scale to measure an important construct. In these situations it is necessary to…
This study examined the relationships between three determinants of quality dimensions (predictors: food, service, and physical environment), price (moderator), and satisfaction and behavioral intention (criterion) in quick-casual restaurants. Despite the importance of foodservice quality, academics and managers know relatively little about how the combined effects of quality (food, service, and physical environment) elicit customer satisfaction…
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