Robert J Harrington

Biographic Data

ID3538041
NAMERobert J Harrington
GIVEN NAMESRobert J
FAMILY NAMEHarrington
SIGNATUREHARRINGTON R J
AFFILIATIONSUniversity of Arkansas at Fayetteville
ORCID0000-0002-0769-9569
VERIFIEDYes
TOTAL WORKS5
TOTAL CITATIONS14
WORKS AS AUTHOR5
WORKS AS EDITOR0
FIRST PUBLICATION YEAR2008
LATEST PUBLICATION YEAR2021
H-INDEX2

  • The Role of Organizational Factors on Employee Engagement and Hospitality Service Co-creation

    Prakash K Chathoth, Eric S W Chan et al.ARTICLEJournal of China Tourism Research2021References: 9

    There is a dearth of research assessing organizational factors in hospitality that have an effect on employee engagement (EE) in the co-creation of services. Using qualitative research design we examined these factors in three luxury hotels. The data were collected from six focus group interviews and the findings reveal that EE in hospitality service co-creation is influenced by key organizational factors, such as flexibility, empowerment, brand …

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

    Open AccessPrakash K Chathoth, Gerardo R Ungson et al.ARTICLETourism Management2014Cited by: 10References: 58

  • Background music genre can modulate flavor pleasantness and overall impression of food stimuli

    Open AccessAlexandra Fiegel, Jean‐Francois Meullenet et al.ARTICLEAppetite2014Cited by: 4References: 42

    This study aimed to determine whether background music genre can alter food perception and acceptance, but also to determine how the effect of background music can vary as a function of type of food (emotional versus non-emotional foods) and source of music performer (single versus multiple performers). The music piece was edited into four genres: classical, jazz, hip-hop, and rock, by either a single or multiple performers. Following consumption…

  • Co-production versus co-creation

    Open AccessPrakash K Chathoth, Prakash Chathoth et al.ARTICLEInternational Journal of…2013

  • The impact of beer type, pizza spiciness and gender on match perceptions

    Open AccessRobert J Harrington, Daniel C Miszczak et al.ARTICLEPASOS Revista de Turismo y…2008

    This exploratory study surveys preferences of participants towards pairing three categories of beer (lager, ale and stout) with a non-spicy and spicy pizza. The goals of this study are to determine the level of a 'just right' match of pizza style with each beer type, determine any differences by gender, and to explore if spice has an impact on participants' beer selection and beer preference