Vol. 15 No. 3 (2025) | Research in Hospitality Management

Published: 2025-12-26

Editorial

Rodney Westerlaken

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Wine stewards: future professionalism in a rapidly changing hospitality world

John Dunning, Gregory Charles Zetzsche

195–199

DOI:

10.1080/22243534.2025.2515940

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Techno-craftsmanship to rejuvenate a UNESCO cultural heritage tradition

Nihal Bursa

200–205

DOI:

10.1080/22243534.2025.2525577

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“A is for Aircháelán”: the case for compiling a compendium of food in Ireland

John D. Mulcahy

206–214

DOI:

10.1080/22243534.2025.2531233

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The integration of physical and digital experiences in ecotourism

I Nengah Subadra

215–221

DOI:

10.1080/22243534.2025.2517269

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The women eat last: traditions, table manners and gender narratives at the Romanian dining table

Alexandra Constantinescu

222–230

DOI:

10.1080/22243534.2025.2529310

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A Portuguese urban vegetable garden under the gaze of hospitality

Cynthia Luderer

231–236

DOI:

10.1080/22243534.2025.2535612

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Minority cuisines of Istanbul and their contribution to the formation of Istanbul cuisine

Banu Özden

237–243

DOI:

10.1080/22243534.2025.2540301

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Walk a mile in the customers’ shoes: The prospective role of wisdom and emotional intelligence in shaping customer-focused perspective-taking

David Amani

244–255

DOI:

10.1080/22243534.2025.2567848

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Seasonality in the events industry: A case study of two event venues in Amsterdam

Cathelijne de Jong, Rodney Westerlaken

256–266

DOI:

10.1080/22243534.2025.2582320

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Do higher education institutes lay a foundation for sustainability education? Perspectives from tourism and hospitality undergraduates

Janith Iddawala, Mohamed Shaja Mohamed Musthaffa, Chandima Gayan Yapa

267–280

DOI:

10.1080/22243534.2025.2582322

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Treat others just as you want to be treated: Capitalising on employees’ religiosity and emotional intelligence to nurture customer-focused perspective-taking

David Amani

281–292

DOI:

10.1080/22243534.2025.2582331

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Emergence of dark kitchens and factors shaping consumer patronage: a review

Samuel Kwabena Chaa Kyire, Surjeet Singh Dhaka, Jeffery Kofi Asare

293–305

DOI:

10.1080/22243534.2025.2529294

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Research in Hospitality Management
Journal / Research in Hospitality Management / Vol. 15 No. 3 (2025) / Articles

Editorial

Editorial

Articles

Wine stewards: future professionalism in a rapidly changing hospitality world

DOI:

Techno-craftsmanship to rejuvenate a UNESCO cultural heritage tradition

DOI:

“A is for Aircháelán”: the case for compiling a compendium of food in Ireland

DOI:

The integration of physical and digital experiences in ecotourism

DOI:

The women eat last: traditions, table manners and gender narratives at the Romanian dining table

DOI:

A Portuguese urban vegetable garden under the gaze of hospitality

DOI:

Minority cuisines of Istanbul and their contribution to the formation of Istanbul cuisine

DOI:

Walk a mile in the customers’ shoes: The prospective role of wisdom and emotional intelligence in shaping customer-focused perspective-taking

DOI:

Seasonality in the events industry: A case study of two event venues in Amsterdam

DOI:

Do higher education institutes lay a foundation for sustainability education? Perspectives from tourism and hospitality undergraduates

DOI:

Treat others just as you want to be treated: Capitalising on employees’ religiosity and emotional intelligence to nurture customer-focused perspective-taking

DOI:

Emergence of dark kitchens and factors shaping consumer patronage: a review

DOI:

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