Forthcoming articles

 


International Journal of Hospitality and Event Management

 

These articles have been peer-reviewed and accepted for publication in IJHEM, but are pending final changes, are not yet published and may not appear here in their final order of publication until they are assigned to issues. Therefore, the content conforms to our standards but the presentation (e.g. typesetting and proof-reading) is not necessarily up to the Inderscience standard. Additionally, titles, authors, abstracts and keywords may change before publication. Articles will not be published until the final proofs are validated by their authors.

 

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International Journal of Hospitality and Event Management (3 papers in press)

 

Regular Issues

 

  • They Do Pay! Event Merchandise Attributes that Effect Sales and Profits at a Folk Festival   Order a copy of this article
    by Rachel Dodds, Robert Pitts, Wayne Smith 
    Abstract: The need to make profit affects the overall ability of a festival to operate. Merchandise sales are one way to increase revenue and also promote a festival. This study conducted a field experiment to test Willingness To Pay theory at the Canadian Mariposa Folk Festival. Results indicated that personal sales efforts, Canadian and sustainability branded merchandise increased sales and profitability. Implications from this study demonstrate that brands that match the market sell best but festival managers need to understand their market and their margins if they wish to capitalize on increased revenues.
    Keywords: festivals; merchandise; WTP; field experiment; sustainability.

  • An experience-attachment-loyalty model for exhibition attendees: The mediation effect of exhibition attachment   Order a copy of this article
    by Xiaoxiao Fu 
    Abstract: Exhibition attachment is a burgeoning yet still under-examined concept. However, the internal mechanism of the black box of whether and how attendees on-site experience influences exhibition loyalty through exhibition attachment remains unexplored. Specifically, this study divides the attendees experience into on-site activity and on-site service. Based on stimuli-organism-response (SOR) theory, the dynamics between on-site experience, exhibition attachment, and exhibition loyalty are examined. Data were collected at a major annual exhibition in China. The results show that (a) on-site activity and on-site service are positively correlated; (b) on-site activity positively influences both exhibition dependence and exhibition identity, with a greater effect on exhibition identity than exhibition dependence; (c) on-site service positively influences exhibition dependence but not exhibition identity; (d) exhibition dependence positively influences exhibition identity; (e) both exhibition dependence and exhibition identity positively influence exhibition loyalty, while exhibition identity has a greater effect. Finally, theoretical and practical implications are discussed.
    Keywords: Exhibition experience; on-site activity; on-site service; exhibition attachment; loyalty.

  • Can food waste be reduced? An investigation into food waste management in hospitality industry   Order a copy of this article
    by Girish Nair, Nidhi Choudhary, Swati Prasad 
    Abstract: The scope of food wastage is wide. This research paper discusses the aspect of avoidable food wastage in hospitality industries in Qatar. The study seeks to find if the hotels can avoid food wastage through considering their food transportation infrastructure or by considering their food portioning while serving the food to the customers. It even seeks to find if the problem of food wastage in hotels can be trimmed if the consumers change their behavior in terms of buying, preparing and storing food. Three prominently used concept of food waste management were used in hotel industries have been considered. The research methodology uses interpretivist paradigm using SEM to test the six hypotheses with a sample size of 210 managers chosen from 21 five star hotels. Implications have been drawn to benefit the strategic managers to enhance food waste reduction.
    Keywords: Food wastage; Logistic issues; Individual behaviour; Food portioning; Hospitality industry.