Claudia Cozzio

Present appointment

Associate Professor, ECON-07/A (Management of business enterprises), Department of Economics and Management, Free University of Bolzano

Education

Nov 2009, Bachelor Degree in Economics for Art, Culture and Communication, Bocconi University, Milan

Aug 2008 - Jan 2009, Exchange Program Undergraduate, Jönköping Business School, Sweden

Sept 2010 - Dec 2010, Exchange Program Graduate, Indian Institute of Management, Lucknow, India

Mar 2012, Master of Science in Management, Bocconi University, Milan

Jan 2019 - Apr 2019, PhD Visiting research period, School of Hotel and Tourism Management - The Hong Kong Polytechnic University, Hong Kong

Oct 2016 - Feb 2020, PhD in Management, University of Padova Thesis title: Essays on sustainability and routine-redesign in the hospitality industry Supervisor: Prof. Andrea Furlan

Other titles

Since Nov 2023, National Scientific Habilitation for Associate Professor, Sector ECON-07/A (Management of business enterprises) – Italian Ministry of Universities and Research (MUR)

Since Feb 2016, Certified Chartered Public Accountant, Italian Ministry of Economy and Finance

Since Feb 2016, Registration in the Register of Statutory Auditors, with the progressive number 177420 – Italian Ministry of Economy and Finance

MAIN AREAS OF SCIENTIFIC INTEREST

Research interests: consumer behavior, sustainability, food systems, technological innovation in tourism, experimental design.

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Cozzio, C., Santos Arteaga, F.J., & Maurer, O. (2025), Artificial intelligence adoption in hospitality: challenges and opportunities across hierarchical levels, Tourism Review, Vol. ahead-of-print No. ahead-of-print., DOI: 10.1108/TR-10-2024-0913

Cozzio C. & Masiero L. (2024). Add-on pricing approach to hotel guestroom customisation, Current Issues in Tourism, 1–5, DOI: 10.1080/13683500.2024.2330672

Cozzio, C., Viglia, G., Lemarie, L., & Cerutti, S. (2023). Toward an integration of blockchain technology in the food supply chain. Journal of Business Research, 162, 113909, DOI: 10.1016/j.jbusres.2023.113909

Cozzio, C., & Furlan, A. (2023). Ritual-based redesign of routines: an experimental approach in the restaurant industry, International Journal of Contemporary Hospitality Management, 35(6), 2113-2135. DOI: 10.1108/IJCHM-01-2022-0056

Cozzio C., (2023). La comunicazione sostenibile nel comparto ricettivo. Un approccio empirico. Collana Management e Marketing del turismo, Aracne Editore, 1-100, ISBN 979-12-218-0475-1

Cozzio, C., Tokarchuk, O., & Maurer, O. (2023). All-inclusive holiday packages, tourist consumption and spending patterns at tourism destinations, Tourism Review, 78(1), 89-100, DOI: 10.1108/TR-12-2021- 0572

Cozzio, C., Volgger, M., & Taplin, R. (2022) Point-of-consumption interventions to promote virtuous food choices of tourists with self-benefit or other-benefit appeals: a randomised field experiment, Journal of Sustainable Tourism, 30(6), 1301-1319, DOI: 10.1080/09669582.2021.1932936

Taplin, R., Volgger, M., & Cozzio, C. (2022). Quantifying spillover and halo effects: an illustration on tourists’ consumption of sustainable and healthy food in hotels, Current Issues in Tourism, 25(16), 2552- 2556. DOI: 10.1080/13683500.2022.2042496

Tokarchuk O., Barr J.C., & Cozzio C., (2022). How much is too much? Estimating tourism carrying capacity in urban context using sentiment analysis, Tourism Management, 91, 104522. DOI: 10.1016/j.tourman.2022.104522

Volgger, M., Cozzio, C., & Taplin, R. (2022). What drives persuasion to choose healthy and ecological food at hotel buffets: message, receiver or sender?, Asia Pacific Journal of Marketing and Logistics, 34(5), 865-886. DOI: 10.1108/APJML-01-2021-0016

Cozzio, C., Tokarchuk, O., & Maurer, O. (2021). Minimising plate waste at hotel breakfast buffets: an experimental approach through persuasive messages, British Food Journal, 123(9), 3208-3227, DOI: 10.1108/BFJ-02-2021-0114

Cozzio, C., Tokarchuk, O., & Maurer, O. (2021) The effect of price bundling on tourists’ extra expenditure: a mental budget approach, Current Issues in Tourism, 24(20), 2838-2842, DOI: 10.1080/13683500.2020.1849045

Cozzio, C., Volgger, M., Taplin, R., & Woodside, A. G. (2020). Nurturing tourists’ ethical food consumption: Testing the persuasive strengths of alternative messages in a natural hotel setting. Journal of Business Research, 117, 268-279, DOI: 10.1016/j.jbusres.2020.05.050

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