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Business and Management

D-Index
36
Citations
5988
World Ranking
2071
National Ranking
838

Overview

Robert J. Harrington is affiliated with Washington State University in the United States. Their research primarily spans the fields of Business, Management and Accounting, and Social Sciences, with a focus that includes Marketing, Sociology and Political Science, Organizational Behavior and Human Resource Management, Tourism, Leisure and Hospitality Management, and Plant Science.

Their recent publications reflect a concentration on hospitality management, consumer behavior, and service innovation. Notable papers include Experience perceptions, memorability and life satisfaction: a test and theory extension in the context of Oktoberfest (2021), published in the International Journal of Contemporary Hospitality Management; Situational and personal factors influencing hospitality employee engagement in value co-creation (2020), appearing in the International Journal of Hospitality Management; and Exploring memorable experiences in luxury hotels (2024), also published in the International Journal of Contemporary Hospitality Management. Other works cover topics such as virtual reality wine tourism experiences and sustainability in culinary leadership.

Robert J. Harrington frequently collaborates with a network of co-authors, notably:

  • Michael C. Ottenbacher
  • Prakash K. Chathoth
  • Jessica C. Murray
  • Demi Shenrui Deng
  • Eric S.W. Chan

Their publications appear predominantly in the following journals:

  • International Journal of Contemporary Hospitality Management
  • International Journal of Hospitality Management
  • Sustainability
  • International Journal of Wine Business Research
  • International Hospitality Review

Key research topics covered by Robert J. Harrington include:

  • Consumer Behavior in Brand Consumption and Identification
  • Customer Service Quality and Loyalty
  • Digital Marketing and Social Media
  • Wine Industry and Tourism
  • Service and Product Innovation
  • Diverse Aspects of Tourism Research
  • Consumer Retail Behavior Studies

Best Publications

  • Co-production versus co-creation : a process based continuum in the hotel service context

    Prakash Chathoth;Levent Altinay;Robert James Harrington;Fevzi Okumus

  • The innovation development process of Michelin‐starred chefs

    Michael Ottenbacher;Robert J. Harrington

  • Co-creation and higher order customer engagement in hospitality and tourism services: A critical review

    Prakash K. Chathoth;Gerardo R. Ungson;Robert J. Harrington;Eric S.W. Chan

  • Culinary Tourism—A Case Study of the Gastronomic Capital

    Robert J. Harrington;Michael C. Ottenbacher

  • Defining the Hospitality Discipline: a Discussion of Pedagogical and Research Implications:

    Michael Ottenbacher;Robert Harrington;H.G. Parsa

  • The product innovation process of quick‐service restaurant chains

    Michael C. Ottenbacher;Robert J. Harrington

  • The impact of transformational, transactional and non-leadership styles on employee job satisfaction in the German hospitality industry:

    Kathrin Rothfelder;Michael C Ottenbacher;Robert J Harrington

  • Fine-Dining Restaurant Selection: Direct and Moderating Effects of Customer Attributes

    Robert J. Harrington;Michael C. Ottenbacher;K. W. Kendall

  • Defining Gastronomic Identity: The Impact of Environment and Culture on Prevailing Components, Texture and Flavors in Wine and Food

    Robert J. Harrington

  • A Case Study of a Culinary Tourism Campaign in Germany: Implications for Strategy Making and Successful Implementation

    Michael C. Ottenbacher;Robert J. Harrington

  • Barriers affecting organisational adoption of higher order customer engagement in tourism service interactions

    Prakash K. Chathoth;Gerardo R. Ungson;Levent Altinay;Eric Siu Wa Chan

  • Strategies for achieving success for innovative versus incremental new services

    Michael C. Ottenbacher;Robert J. Harrington

  • Generation Y consumers: key restaurant attributes affecting positive and negative experiences.

    Robert J. Harrington;Michael C. Ottenbacher;Ann Staggs;F. Allen Powell

  • Strategic management: An analysis of its representation and focus in recent hospitality research

    Robert J. Harrington;Michael C. Ottenbacher

  • The moderating effects of size, manager tactics and involvement on strategy implementation in foodservice

    Robert J. Harrington

  • Part I: The Culinary Innovation Process—A Barrier to Imitation

    Robert J. Harrington

  • The relationship among participative management style, strategy implementation success, and financial performance in the foodservice industry

    Godwin‐Charles A. Ogbeide;Robert J. Harrington

  • Institutional, cultural and contextual factors: potential drivers of the culinary innovation process.

    Michael C. Ottenbacher;Robert J. Harrington

  • Influences of table setting and eating location on food acceptance and intake

    Purificación García-Segovia;Purificación García-Segovia;Robert J. Harrington;Han-Seok Seo

  • The Culinary Innovation Process: A Study of Michelin-Starred Chefs

    Michael Ottenbacher;Robert J. Harrington

  • Part II: Rice Flour Beignets—A Case Study of the Culinary Innovation Process

    Robert J. Harrington

Frequent Co-Authors

Fevzi Okumus
Fevzi Okumus University of South Carolina
Levent Altinay
Levent Altinay Oxford Brookes University
Cynthia Kenyon
Cynthia Kenyon University of California, San Francisco
Andrew D. Chisholm
Andrew D. Chisholm University of California, San Diego
Yishi Jin
Yishi Jin University of California, San Diego

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