Research in Hospitality Management, Volume 5, Issue 2 (2015)

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Research in Hospitality Management, Volume 5, Issue 2 (2015)

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Editorials

Editorial
Editorial
Conrad Lashley
Pages: iii-iv
Published online: 18 Jan 2017
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RESEARCH NOTE

Article
Researching snails on holiday: An agenda for caravanning and caravanners?
Conrad Lashley
Pages: 115-122
Published online: 18 Jan 2017
AbstractforResearching snails on holiday: An agenda for caravanning and caravanners? | References | PDF (93.2 KB)
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Original Articles

Article
Brand performance of Chinese domestic vs. international hotels: Perceptions of operators as well as domestic and foreign guests
Cathy H.C. Hsu
Pages: 123-133
Published online: 18 Jan 2017
AbstractforBrand performance of Chinese domestic vs. international hotels: Perceptions of operators as well as domestic and foreign guests | References | PDF (304.5 KB)
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Article
Looking from a local lens: Inbound tour operators and sustainable tourism in Kenya
Elena Cavagnaro, Simona Staffieri & Fiona Ngesa
Pages: 135-145
Published online: 18 Jan 2017
AbstractforLooking from a local lens: Inbound tour operators and sustainable tourism in Kenya | References | PDF (219.1 KB)
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Article
Luxury and innovation: Towards an evaluative framework
Michael Riley & Edith Szivas
Pages: 147-152
Published online: 18 Jan 2017
AbstractforLuxury and innovation: Towards an evaluative framework | References | PDF (80.2 KB)
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Article
Hotel quality in the European Capital of Culture: Leeuwarden 2018
Sjoerd Gehrels & Thomas Landen
Pages: 153-159
Published online: 18 Jan 2017
AbstractforHotel quality in the European Capital of Culture: Leeuwarden 2018 | References | PDF (86.9 KB)
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Article
An ethnographic study of tourist psychological states: Implications for festivities and events
Prokopis Christou
Pages: 161-170
Published online: 18 Jan 2017
AbstractforAn ethnographic study of tourist psychological states: Implications for festivities and events | References | PDF (100.1 KB)
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Article
Consumer patronage and willingness-to-pay at different levels of restaurant attributes: A study from Kenya
David Njite, Joyce Njoroge, Haragopal Parsa, Rahul Parsa & Jean-Pierre van der Rest
Pages: 171-180
Published online: 18 Jan 2017
AbstractforConsumer patronage and willingness-to-pay at different levels of restaurant attributes: A study from Kenya | References | PDF (632.4 KB)
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Article
Culinary and hospitality teaching as a research-based profession
Joseph Hegarty
Pages: 181-185
Published online: 18 Jan 2017
AbstractforCulinary and hospitality teaching as a research-based profession | References | PDF (81.3 KB)
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Article
How relevant are Hofstede's dimensions for inter-cultural studies? A replication of Hofstede's research among current international business students
Klaes Eringa, Laura N. Caudron, Kathrin Rieck, Fei Xie & Tobias Gerhardt
Pages: 187-198
Published online: 18 Jan 2017
AbstractforHow relevant are Hofstede's dimensions for inter-cultural studies? A replication of Hofstede's research among current international business students | References | PDF (114 KB)
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Article
All at sea: Insights into crew work experiences on a cruise liner
Ester Ellen Trees Bolt & Conrad Lashley
Pages: 199-206
Published online: 18 Jan 2017
AbstractforAll at sea: Insights into crew work experiences on a cruise liner | References | PDF (95.1 KB)
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Article
Pining for home: Studying crew homesickness aboard a cruise liner
Carolina Bardelle & Conrad Lashley
Pages: 207-214
Published online: 18 Jan 2017
AbstractforPining for home: Studying crew homesickness aboard a cruise liner | References | PDF (119.7 KB)
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Article
The cheeseboard in Dutch fine dining restaurants, I: Practices and opinions of restaurant professionals
Jan A. Schulp, Anne Küpers, Jaap-Peter Nijboer, Elske Rozendal & Christel Westerhuis
Pages: 215-220
Published online: 18 Jan 2017
AbstractforThe cheeseboard in Dutch fine dining restaurants, I: Practices and opinions of restaurant professionals | References | PDF (84.8 KB)
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Article
The cheeseboard in Dutch fine dining restaurants, II: Integration of the cheese course into the menu
Jan A. Schulp, Suzanne Gerritsen & Jorieke de Leeuw
Pages: 221-224
Published online: 18 Jan 2017
AbstractforThe cheeseboard in Dutch fine dining restaurants, II: Integration of the cheese course into the menu | References | PDF (67 KB)
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Article
The cheeseboard in Dutch fine dining restaurants, III: Using the FSC model in finding good cheese-wine combinations: A pilot study with red bacteria cheeses
Jan A. Schulp, Rebecca Rive & Melissa Leeman
Pages: 225-227
Published online: 18 Jan 2017
AbstractforThe cheeseboard in Dutch fine dining restaurants, III: Using the FSC model in finding good cheese-wine combinations: A pilot study with red bacteria cheeses | References | PDF (65.3 KB)
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