Purpose The purpose of this paper is to present a review of the foodservice and restaurant
literature that has been published over the past 10 years in the top hospitality and tourism …

This study investigates American customers' perceptions of Chinese restaurants in the US,
using the Importance–Performance Analysis (IPA) approach. This study also examines …

In view of the increased interest in cruise vacations and limited study on cruises, the purpose
of this study was to shed light on an understanding of cruise vacationers' evaluations of …

Quality of in-flight food and beverage is undoubtedly one of the most important requisites for
passengers' pleasurable flight experiences in the full-service airline industry. Nonetheless …

Demand-based pricing is underused in many service industries, because customers are
believed to perceive such pricing as unfair. Fencing can be highly effective in improving the …

Despite the likely prevalence of deceptive dark patterns tactics in the tourism industry,
specifically in online travel agencies (OTA), there is a dearth of dark patterns research in …

This paper examines the effects of dynamic pricing versus simple price differentiation for
services through price confusion and price unfairness perceptions on price-disadvantaged …

In principle, restaurant operators should be able to apply the time-based philosophy of
revenue management to restaurant meals. To do so, however, requires a revision in the way …

At the core of revenue management principles lies the concept of demand-based variable
pricing. Hotel managers are concerned that pricing hotel rooms according to this concept …

From its origin in the airline industry nearly sixty years ago, revenue management has
expanded to other hospitality industries, notably lodging and rental cars. More recently,“ …