Entries Awaiting Contribution
Psychological Capital
An established, developable positive psychological resource comprising hope, self-efficacy, resilience and optimism; hospitality research examines it at employee, team and organizational levels.
Abusive Supervision
An established organizational-behavior construct referring to employees’ perceptions of sustained hostile verbal or nonverbal conduct by a supervisor, excluding physical contact; hotel research links it to lower commitment and customer-oriented behavior.
Resident Empowerment through Tourism
An established multidimensional concept describing the extent to which tourism enables residents to gain psychological confidence, stronger community ties, political voice, economic benefit and capacity to influence tourism development
Tourism Seasonality
An established demand pattern in which tourist flows, spending or related activity are unevenly distributed within the year, producing recurring peaks and troughs shaped by climate, calendars, institutions and traveler choices.
Model Collapse
An empirically studied failure mode in which repeated training on model-generated data progressively distorts the learned distribution and loses rare patterns; its occurrence depends on the data mixture and training process.
Data Poisoning
An established adversarial machine-learning attack that deliberately manipulates training data to distort a model’s learned behavior or performance; it is relevant to the security of tourism recommendation and prediction systems.
Miso
A traditional Japanese fermented seasoning paste made from soybeans and salt, typically with koji prepared from rice, barley or soybeans; microbial and enzymatic activity develops its characteristic savory flavor during maturation
Umami
An established basic taste commonly described as savory or broth-like, elicited especially by glutamate and enhanced by certain nucleotides; it is a taste quality rather than the mouthfulness associated with kokumi.
Caramelization
An established set of heat-induced sugar reactions that generates brown pigments and characteristic aromas through sugar breakdown and subsequent reactions, without requiring the amino compounds involved in the Maillard reaction.
Starch Gelatinization
An established food transformation in which heating starch with sufficient water disrupts its ordered granular structure, enabling hydration and swelling; it underlies texture development in sauces, puddings and many cooked starch foods
Eye Tracking
An established research method that records gaze position and eye movements, including fixations and saccades, to study visual attention; tourism applications examine responses to destination images, interfaces and other visual stimuli
Leisure Social Worlds
An established sociological concept describing loosely bounded networks of participants, activities, places and communication organized around shared leisure interests, with their own practices, meanings and degrees of involvement
Moral Disengagement
An established psychological process through which people suspend moral self-sanctions by justifying harmful conduct, minimizing consequences or shifting responsibility; recent tourism experiments examine its role in responses to AI service agents
Job Crafting
An established approach in which employees proactively alter their tasks, work relationships or interpretation of their role, or adjust job demands and resources, to improve the fit between their work and their needs or strengths.
Organizational Justice
An established construct concerning employees’ perceptions of fairness in organizational outcomes, decision procedures, interpersonal treatment and explanations, used in hotel research to examine workplace relationships and turnover intentions.
Cognitive Dissonance
An established psychological state of discomfort arising from inconsistent beliefs, expectations or actions, motivating attempts to restore consistency; tourism research applies it to discrepancies between promotional representations and experienced destinations.
Destination Animosity
An established construct describing hostility toward a destination arising from past or ongoing political, military or economic events, which can influence willingness to visit independently of evaluations of its tourism offerings.
Coopetition
An established strategy in which competing organizations or destinations also cooperate in selected activities, such as joint promotion, while continuing to pursue their own competitive interests.
Algorithm Aversion
An established tendency to favor human judgment or recommendations over algorithmic alternatives in otherwise comparable decisions; tourism research examines how perceived creativity and the recommendation context shape this preference.
Catastrophic Forgetting
An established machine-learning failure mode in which learning new tasks or data substantially degrades previously learned capabilities; it is relevant when tourism organizations adapt pretrained models to destination-specific content
Culinary Omnivorousness
An established sociological concept describing appreciation and consumption across a broad repertoire of cuisines and dining styles, often spanning cultural and status boundaries; researchers examine how this breadth relates to taste and social distinction.
Injera
A traditional Ethiopian fermented flatbread made primarily from teff flour and water, sometimes blended with other flours; fermentation and griddle baking produce its characteristic slightly sour taste and soft, porous texture.
Hurdle Technology
An established food-preservation strategy that combines barriers such as refrigeration, acidity, reduced water activity or antimicrobial ingredients to control microorganisms while limiting the quality losses associated with severe individual treatments
Glass Transition
An established physical transition in amorphous food materials between a rigid, glassy condition and a softer, more mobile condition as temperature or moisture changes; it helps explain crispness, stickiness and storage stability.
Discrete Choice Experiment.
An established stated-preference method in which respondents choose among designed alternatives with varying attributes, allowing researchers to estimate trade-offs and preference differences; including a cost attribute can support willingness-to-pay estimates
Travel Cost Method
An established revealed-preference method that estimates recreational use value from the relationship between visits and the monetary and time costs of reaching a site; the resulting demand model can estimate consumer surplus.
Tourist Citizenship Behavior
An established construct describing voluntary actions beyond tourists’ expected participation that benefit a destination or other people, such as helping fellow visitors, offering constructive feedback and recommending the destination.
Organizational Identification
An established social-identity construct describing the extent to which employees define themselves through membership in an organization and experience its successes and failures as personally relevant
Technostress.
An established form of stress arising when demands associated with digital technologies exceed a person’s capacity to cope or adapt, including overload, constant connectivity, complexity and continual technological change
Disintermediation
An established distribution process in which suppliers reduce or bypass intermediaries to transact directly with customers; hotels pursue it through direct booking channels and customer relationships, although digitalization does not necessarily reduce intermediary dependence
Psychological Richness
An established dimension of experience characterized by variety, interest and changes in perspective; leisure research examines how nature visits can provide this richness alongside enjoyment and restoration.
Perceived Crowding
An established subjective appraisal that other people are too numerous or too close, or that available space is insufficient for an activity; it depends on expectations and context as well as physical density.
Human Safari
Human safari: Also known as “sniper tourism”, this is a type of tourism that took place in besieged Sarajevo (ex-Yugoslavia) between 1992 and 1996. It consisted of the temporary participation in atrocities (human hunting) by tourists from Italy, USA, Canada, Russia, and France. This case represents the beginning of an extreme form of exoticization of the Other.
Kimjang
A traditional Korean practice of collectively preparing and sharing kimchi, especially after the autumn harvest, combining vegetable preservation with the transmission of culinary knowledge and cooperation among families and communities.
Dry Aging
An established meat-maturation process in which unpackaged meat is held under controlled refrigerated conditions, humidity and airflow, allowing moisture loss and biochemical changes that influence tenderness and flavor.
Oleogelation
A food-structuring technique that immobilizes liquid edible oil within a gel-forming network to create a semisolid material, enabling texture design and the partial replacement of conventional solid fats in foods.
Kokumi
A sensory concept referring to enhanced fullness, richness and persistence of flavor produced by substances that modify existing taste perceptions, rather than constituting an additional basic taste
Prompt Injection
A security attack that places adversarial instructions in inputs or retrieved content to redirect an AI system away from its intended behavior; a tourism chatbot preprint examines defenses against such manipulation.
Retrieval-Augmented Generation
An AI architecture that retrieves relevant material from an external knowledge source and supplies it as context for generating a response; tourism applications use destination information to ground answers beyond a model’s internal training knowledge.
Leisure Nostalgia
A sentimental longing for personally meaningful past leisure activities, settings or relationships, through which memories of recreation, travel or other enjoyable pursuits can shape present feelings of belonging and life satisfaction
Leisure Boredom
An established psychological concept describing the experience of leisure time as insufficiently interesting, stimulating or meaningful, even when time for leisure is available, with implications for activity choices and engagement.
Service Recovery Paradox
An established, conditional phenomenon in which a customer reports greater satisfaction after a service failure followed by exceptionally effective recovery than after an otherwise comparable service encounter without a failure.
Organizational Dehumanization
An established organizational concept describing employees’ perception that their employer treats them as interchangeable instruments for achieving objectives, disregarding their individuality and human needs; recent hotel research examines this perception alongside service-robot adoption.
Job Embeddedness
An established organizational construct describing the ties that keep employees in their jobs, including their connections with others, perceived fit with the workplace or community, and what they would sacrifice by leaving.
Quiet Quitting
A workplace behavior in which employees remain in their jobs while limiting their contribution to required duties and withdrawing discretionary effort, often as a way of setting boundaries around work demands.
Live Action Role-Play Tourism
An emerging tourism practice in which visitors enact characters within fictional scripts, using physical venues, costumes, props and interactions with other participants to create an immersive, story-driven travel experience
Limenscape
A proposed research framework that represents tourism experiences along continua involving exploration, freedom, departure from routine, individual versus collective orientation, and personal change, rather than treating liminal and liminoid experiences as separate states
Federated Learning
An established AI training approach in which participants train models using locally held data and share model updates instead of pooling raw records; tourism studies propose applications to personalized itinerary generation, without establishing universal privacy protection or widespread adoption
High-Moisture Extrusion
An established processing method that combines moisture, heat, pressure and shear, followed by controlled cooling, to organize plant proteins into directional, fibrous structures resembling meat; current research examines texture control and ingredient limitations.
Transglutaminase
An enzyme used in food preparation to form covalent links between proteins, enabling ingredients to bind together and modifying texture, firmness or gel structure in products such as restructured foods and alternative-protein formulations
Spherification
An established culinary technique that forms edible spheres from liquid ingredients, commonly by using calcium ions to gel alginate at a droplet’s surface, creating a thin membrane around a liquid center
Culinary Cultural Appropriation
An established critical concept concerning the taking or repackaging of a marginalized group’s food traditions by more powerful actors without appropriate consent, recognition or respect for their cultural context, rather than culinary exchange or mixing alone
Sensory-Specific Satiety
An established sensory phenomenon in which eating a particular food reduces its pleasantness relative to foods not eaten, helping explain why a diner may lose interest in one dish while still finding a different flavor appealing.
Savoring
An established positive-psychology process of deliberately attending to and appreciating enjoyable experiences to sustain or amplify positive feelings; leisure and tourism research examines how such strategies contribute to well-being.
Recreation Conflict
An established concept describing interference with a person’s recreational goals that they attribute to other people’s behavior or presence, including tensions between activity groups with different expectations for shared settings
Flow Experience
An established psychological state of deep absorption in an activity, commonly associated with a close match between perceived challenges and personal skills, concentrated attention and an altered sense of time; recreation research studies its relationship with continued participation.
Workplace Ostracism
An established organizational construct describing employees’ experience of being ignored, left out or socially excluded by colleagues or supervisors, including omission from conversations or interactions that normally signal workplace membership.
Psychological Contract Breach
An established organizational construct describing an employee’s judgment that the employer has failed to fulfill perceived promises or obligations in their employment relationship, including unwritten commitments about support, development or fair treatment
Customer Incivility
An established service-work construct referring to customers’ low-intensity rude or disrespectful conduct toward employees that breaches norms of courtesy, often with unclear intent to harm; examples include dismissive remarks and ignoring staff.
Moral Licensing
An established, context-dependent psychological mechanism through which prior good deeds or a positive moral self-image can make subsequent less ethical choices seem permissible; tourism research examines its role in environmentally responsible consumption.
Tourism Gentrification
An established concept describing tourism-driven changes in a neighborhood’s property market, businesses and social composition that can displace residents or make it harder for them to remain, as spaces increasingly serve visitors and wealthier users.
Peak–End Rule
An established, context-dependent tendency for retrospective judgments of an experience to be influenced disproportionately by its most intense moments and its ending, rather than equally by every moment; tourism research tests the limits of this pattern.
Experience Sampling Method
An established research method that collects repeated, near-real-time reports of people’s activities, feelings and contexts during everyday life, allowing leisure researchers to examine within-person variation while reducing reliance on distant recall.
Entomophagy
The established practice of eating insects as food, found in diverse culinary traditions; restaurant research examines how social norms and dining contexts affect willingness to consume insect-based dishes
Ohmic Heating
An established food-processing method in which electrical current passes through food and its electrical resistance generates heat internally; performance depends on factors including electrical conductivity and product composition.
Starch Retrogradation
An established process in which starch chains reassociate into more ordered structures after gelatinization, particularly during cooling and storage, contributing to texture changes such as bread firming and gel hardening.
Maillard Reaction
An established set of nonenzymatic reactions between reducing sugars and amino groups that produces many of the brown colors and complex aromas associated with cooked foods; its progress depends on conditions such as temperature, moisture and pH.
Gastronationalism
An established critical concept describing the use of food traditions, products and claims of culinary heritage to construct or defend national identity and boundaries of belonging, including disputes over whose cuisine a food represents.
Digital Nudging
An established design approach that adjusts digital choice environments to influence decisions while retaining available options and freedom of choice; tourism research tests such interventions within recommender-system interfaces.
Attention Restoration Theory
An established theory proposing that environments engaging attention effortlessly can help replenish the capacity for effortful concentration; leisure research tests which environmental qualities and experiences support this recovery.
Recreation Opportunity Spectrum
An established planning framework that classifies recreation settings along a continuum from primitive to highly developed using their physical, social and managerial attributes, helping managers provide different kinds of visitor experiences
Leisure Guilt
A research construct describing guilt or unease about spending time on leisure instead of activities perceived as productive; recent research develops and tests a measure of this experience, rather than treating it as a clinical diagnosis
Service Sabotage
An established service-management construct describing employees’ deliberate actions that damage service delivery or customers’ experiences, rather than accidental mistakes or simply declining to perform extra work
Employee Voice
An established organizational behavior involving employees’ voluntary expression of work-related suggestions, concerns or information intended to improve practices or prevent problems, including frontline staff speaking up about hospitality operations.
Psychological Ownership
An established psychological state in which someone feels that a place or object is “mine” without necessarily owning it legally; hotel research examines how guests develop this feeling toward their rooms.
Solastalgia
An established concept describing distress caused by unwelcome transformation of a valued home environment while a person still lives there; tourism research examines it in residents experiencing changes to familiar urban places.
Synthetic Data
Artificially generated records intended to reproduce selected characteristics of observed or hypothetical data; tourism researchers use them for simulation and exploratory testing, but generated responses are not observations of real tourists and require validation
Conformal Prediction
An established statistical approach that calibrates predictive models to produce uncertainty intervals or sets with a target coverage level under specified assumptions; recent research applies it to beach visitor-count forecasts, where temporal dependence requires careful evaluation
Cryoconcentration
An established method of concentrating liquid foods by freezing part of their water and separating the ice from the remaining liquid, increasing dissolved-solids concentration without relying on evaporation
Pulsed Electric Field Processing
An established food-processing technology that applies short electrical pulses to increase cell-membrane permeability through electroporation, supporting operations such as extraction and drying; unlike ohmic heating, its principal mechanism is not resistive heat generation
Fat Bloom
An established chocolate-quality defect in which fat migration and changes in fat crystallization produce a pale, dull or streaked surface; it is distinct from sugar bloom and can be influenced by formulation, tempering and storage conditions
Pickering Emulsions
An established class of emulsions in which solid particles accumulate at the boundary between immiscible liquids, commonly oil and water, helping prevent droplets from merging; food research investigates edible particles for texture and stability design.
Culinary Capital
An established critical concept describing the social status and distinction acquired through culturally valued food knowledge, tastes and practices; it helps explain how culinary expertise and institutions reproduce or challenge food hierarchies.
Recreation Substitution
An established adaptation concept describing replacement of a preferred recreation activity, location or time with an alternative expected to provide comparable benefits when conditions change or the original choice becomes unavailable or undesirable.
Leisure Repertoire
An established concept referring to a person’s collection of leisure activities practiced regularly and experienced as meaningful or rewarding; its composition reflects interests, capabilities, opportunities and cultural context.
Time Affluence
An established subjective concept describing the feeling of having sufficient time for activities and relationships that matter, rather than merely possessing many unallocated hours; leisure scholarship examines its role in everyday quality of life.
Thriving at Work
An established work-related psychological state combining vitality—feeling energized—with learning and a sense of developing one’s capabilities; hospitality research examines how workplace conditions support or hinder this joint experience
Employee Ambidexterity
An established organizational-behavior concept describing employees’ ability to combine efficient use of existing knowledge and routines with exploration of new ideas and approaches, addressing both reliable service delivery and adaptation.
Eudaimonic Well-Being
An established conception of well-being centered on meaning, personal growth, purposeful living and realizing one’s potential, rather than pleasure alone; tourism studies investigate how travel may contribute to these outcomes.
Knowledge Graphs
An established form of structured knowledge representation that connects entities, their attributes and relationships; tourism applications can link attractions, accommodation, restaurants and services to support information integration, semantic querying and reasoning
Ultrasonic Processing
An established processing approach that uses high-frequency acoustic energy to modify foods or assist operations such as extraction and emulsification, often through cavitation—the formation and collapse of bubbles in liquids—rather than heat as the main mechanism.
High-Pressure Processing
An established food-processing method that subjects food to intense, largely uniform hydrostatic pressure to alter microbial activity and food structure while limiting reliance on high temperatures; outcomes depend on the product and processing conditions.
Aquafaba
The liquid obtained from cooking legumes, especially chickpeas, containing dissolved and dispersed compounds that can provide foaming, emulsifying and thickening functions; culinary research investigates its use as an egg substitute in selected formulations
Terroir
An established concept linking a product’s distinctive characteristics to interactions among its place of production, environmental conditions and production practices; in wine, it includes soil, climate, topography and biological factors, without being identical to a legal geographical indication.
Foodscapes
An established interdisciplinary concept encompassing the physical settings, social relationships and cultural meanings through which food is produced, distributed and consumed, allowing researchers to examine how food practices shape places and how people experience them.
Leisure Coping
An established research concept concerning how leisure-related beliefs, activities and social resources help people respond to stress, including temporary diversion, mood regulation and companionship; its effects depend on the strategies used and their context
Adult Playfulness
An established psychological disposition involving spontaneous, intrinsically motivated engagement with situations as opportunities for fun and exploration; leisure research distinguishes this tendency from any particular game or momentary state of absorption.
Service Climate
An established organizational construct describing employees’ shared perceptions of how strongly workplace policies, practices, support and rewards prioritize high-quality customer service, shaping the service environment experienced by staff and guests.
Illegitimate Tasks
An established work-stress construct describing assignments employees regard as inappropriate because they seem unreasonable for their role or unnecessary altogether; the concept concerns perceived task legitimacy, not whether an assignment is unlawful.
Knowledge Hiding
An established organizational behavior in which someone deliberately conceals or withholds information requested by another person, rather than simply lacking that information; hospitality research examines how workplace relationships influence this behavior.