Purpose This study aims to critically evaluate the factual triple bottom line (TBL)
sustainability performance of commercial foodservices as featured in peer-reviewed …

The main purpose of this study was to test cruise line customers' responses to risk and crisis
communication messages addressing health-related incidents on cruise ships. This study …

Background Up to 3–5% of adults may be affected by food allergies, while approximately 1%
are affected by Celiac disease (CD). Food allergy reactions can be severe and potentially …

Purpose This paper investigates the extent to which the COVID-19 pandemic has
accelerated service innovation in the restaurant sector. It explores the use of digital …

Abstract The International Journal of Hospitality Management is one of the leading scientific
journals publishing high-quality research applied to the hospitality industry since 1982. The …

This study explores how the preventive behaviors of restaurant customers towards COVID-
19 are shaped by exposure and attention to media coverage, thereby connecting the issues …

Detecting allergenic ingredients in food products is a major health concern for many
consumers, regulatory agencies, and the food industry. It is crucial to ensure that consumers …

Food safety risk communication aims to enhance stakeholders' understanding of the
assessment and management of food safety hazards and allows people to make informed …

Drawing on risk and communication theory, this study examines the moderating effects of
online customer reviews in the Chinese restaurant context. In particular, we examine how …

The purpose of this research was to explore and assess factors influencing perceptions of
consumers with food allergies toward restaurants when accommodating allergen-free …