H G Parsa

Biographic Data

ID6189465
NAMEH G Parsa
GIVEN NAMESH G
FAMILY NAMEParsa
SIGNATUREPARSA H G
AFFILIATIONSBarron Hilton Chair & Professor, University of Denver, Denver, CO, USA
ORCID0000-0002-9463-9037
VERIFIEDYes
TOTAL WORKS8
TOTAL CITATIONS5
AUTHOR COUNT7
EDITOR COUNT1
FIRST PUBLICATION YEAR1998
LATEST PUBLICATION YEAR2026
H-INDEX1

  • Why Do Consumers Hesitate to Choose Green Hotels? The Role of Psychology of Ambivalence

    Open AccessHsin-Hui Hu “Sunny” Hu, Hsin-Yi Hu et al.ARTICLEJournal of Hospitality & Tourism…2026

    Many consumers may endorse environmental conservation, but, in reality, they may not truly practice it when making reservations at hotels. This observed inconsistency (or contradiction) could be explained by consumers’ ambivalent attitude towards green hotels. The current study examines the impact of ambivalent attitudes on consumers’ willingness to patronize green hotels. Study 1 examines the effects of environmental involvement and the need for…

  • Years of Restaurant Tipping Research Part II

    Open AccessNick E Johnston, Cortney L Norris et al.ARTICLEJournal of Hospitality & Tourism…2025

    Tipping reflects a complex interplay of cultural norms, economic incentives, and operational challenges, especially within the U.S. foodservice industry. Building on the systematic literature review and themes presented in Part I, this study examines the subthemes identified across 319 peer-reviewed articles published between 1974 and 2024. Findings reveal saturation points, underexplored topics and intersections, as well as debates surrounding r…

  • Years of Restaurant Tipping Research Part I

    Open AccessCortney L Norris, Nick E Johnston et al.ARTICLEJournal of Hospitality & Tourism…2025

    Tipping is a longstanding yet highly debated component of restaurant service, functioning as both a cultural norm and a compensation mechanism. Despite extensive research across economics, social psychology, and hospitality management, the literature remains fragmented, and theoretical connections across studies are not well integrated. This paper provides the first thematic review of restaurant tipping research published between 1974 and 2024. U…

  • We’re Teaching IT All Wrong

    Open AccessJan Adriaanse, Jean-Pierre I Van Der Rest et al.ARTICLEJournal of Hospitality & Tourism…2021

    Can hoteliers take the possibility of disasters such as COVID-19 into account? We think so. However, it does require a paradigm shift, a different approach to the strategic decision-making process

  • Sustainability, Social Responsibility, and Innovations in the Hospitality Industry

    H G Parsa, Vijaya NarapareddyBOOKSustainability, Social…2015

  • Building a model of commitment for Generation Y

    Open AccessKhaldoon Nusair, Khaldoon “Khal” Nusair et al.ARTICLETourism Management2011Cited by: 4References: 53

  • International symposium on hospitality and tourism management education, Dalian, China, June 16–18, 1999

    H G ParsaARTICLEAsia Pacific Journal of Tourism…1999Cited by: 1

    ‘99 International symposium on hospitality and tourism management education, Dalian, China, June 16–18, 1999." , 4(2), pp. 92–93

  • Cultural Heritage of American Food Habits and Implications for the Hospitality Industry

    H G ParsaARTICLEMarriage & Family Review1998References: 4

    This study has profiled the cultural heritage of American food habits. American food habits remained predominantly European until the middle of the 20th century, and became distinctly American by late 20th century. This study indicates that the relationship between the culture and the food habits is bi-directional. Analysis of changes in the family structure, and their impact on food habits in the Western civilization from the period of the Roman…