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This study aims to examine the effects of user-generated photos (UGPs) and review valence (RV) on hotel guests’ perceived service quality, perceived price, perceived overall image and booking intention.

An online experiment where respondents were randomly assigned to one of the six conditions in a 2 (UGPs: provided vs not provided) × 3 (RV: positive vs neutral vs negative) between-subjects factorial design was used. The data of the study was collected from the travelers who used an online hotel review site to book a hotel at least once in the past 12 months. An independent sample t-test and analysis of variance were used to analyze the data of this study.

The results indicated that UGPs and RV significantly influenced hotel guests’ service quality, price, overall image perceptions and booking intention. The interaction effects of UGPs and RV indicated that positive online hotel reviews with UGPs had higher impact on hotel guests’ service quality, price, overall image perceptions and booking intention than neutral and negative online hotel reviews with UGPs.

The understanding of the effects of UGPs and RV on guests’ price, service quality, overall image perception and booking intention can help hotel managers and social media website designers to better promote the hotel and provide efficient online hotel booking environment.

This study builds the relationships between UGPs and RV and hotel guests’ perceived price, perceived service quality, perceived overall image and booking intention, which are crucial factors regarding online hotel marketing.

评估用户生成的照片对酒店客人价格、服务质量、整体形象感知和预订意愿的影响

本研究旨在探索用户生成的照片 (UGP) 和评论效价 (RV) 对酒店客人感知服务质量、感知价格、感知整体形象和预订意图的影响。

本研究采用受试者间因子设计进行了一项在线实验, 其中受访者被随机分配到 2（UGP：提供与未提供）× 3（RV：阳性 vs. 中性 vs. 阴性）中的六个条件之一。该研究的数据是从过去 12 个月内使用在线酒店评论网站至少预订一次酒店的旅行者那里收集的。使用独立样本 t 检验和方差分析 (ANOVA) 来分析研究数据。

结果表明, UGP 和 RV 显着影响酒店客人的服务质量、价格、整体形象认知和预订意愿。 UGP 和 RV 的交互作用表明, 与 UGP 的中性和负面在线酒店评论相比, 带有 UGP 的正面在线酒店评论对酒店客人的服务质量、价格、整体形象感知和预订意愿的影响更大。

了解UGPs和RV对客人价格、服 务质量、整体形象感知和预订意愿的影响, 可以帮助酒店管理者和社交媒体网站设计师更好地宣传酒店, 提供高效的在线酒店预订环境。

本研究建立了UGP和RV与酒店客人感知价格、感知服务质量、感知整体形象和预订意愿之间的关系, 这些是在线酒店营销的关键因素。

The purpose of this study is to unearth the factors that influence tourists’ revisit intention. The proposed model of the study is grounded on using the theory of planned behaviour (TPB) and extending it with additional variables, i.e. satisfaction, destination image, perceived risk, service quality and perceived value.

This study adopted a cross-sectional approach to collect data. The data were collected by conducting a field survey questionnaire on 330 respondents and were analysed using partial least squares version 3.2.9.

The results show that perceived behavioural control, perceived value, destination image and satisfaction significantly affect visitors’ revisit intention. The influence of perceived value, perceived service quality and destination image on satisfaction is also confirmed. On the other hand, satisfaction is found to be a significant mediator between perceived service quality, destination image and perceived value.

The extended TPB model that includes perceived service quality, perceived value, perceived risk and satisfaction provided a model with a theoretical basis to explain tourist revisit intentions to a tourist destination.

El objetivo principal del estudio es descubrir los factores que influyen en la intención de revisita de los turistas. El modelo propuesto para el estudio se basa en el uso de la teoría del comportamiento planificado y se amplía con variables como la satisfacción, la imagen del destino, el riesgo percibido, la calidad del servicio y el valor percibido.

Este estudio adoptó un enfoque transversal para la recogida de datos. Los datos se recopilaron mediante un cuestionario de campo en el que participaron 330 encuestados. Los datos se analizaron utilizando la versión 3.2.9 de PLS.

Los resultados muestran que el control conductual percibido, el valor percibido, la imagen del destino y la satisfacción afectan significativamente a la intención de revisita. También se confirma la influencia del valor percibido, la calidad de servicio percibida y la imagen del destino sobre la satisfacción. Por otra parte, la satisfacción resulta ser un mediador significativo entre la calidad de servicio percibida, la imagen del destino y el valor percibido.

El modelo TPB ampliado que incluye la calidad de servicio percibida, el valor percibido, el riesgo percibido y la satisfacción proporcionó un modelo con una base teórica para explicar las intenciones de revisita de los turistas a un destino turístico.

本研究的目的是揭示影响游客重访意向的因素。本研究提出的模型以计划行为理论（TPB）为基础, 并以额外的变量（即满意度、目的地形象、感知风险、服务质量和感知价值）进行扩展。

本研究采用了横断面的方法来收集数据。通过对330名受访者进行实地调查问卷来收集数据, 并使用偏最小二乘法3.2.9版进行分析。

结果显示, 感知行为控制、感知价值、目的地形象和满意度对游客的再访意向有显著影响。感知价值、感知服务质量和目的地形象对满意度的影响也被证实。另一方面, 满意度被发现是感知服务质量、目的地形象和感知价值之间的一个重要中介因素。

包括感知服务质量、感知价值、感知风险和满意度在内的扩展TPB模型为解释游客对旅游目的地的再访意向提供了理论基础。

关键词: 满意度; 旅游; 计划行为理论; PLS-SEM; 目的地形象

This study aims to investigate how different menu types trigger diners’ behavioral intentions in restaurants’ innovation diffusion from paper to digital menus.

Four menu types, namely, paper menus with text only, paper menus with text and images, digital menus that show text and images or text and video with self-service technological functionality, are designed to empirically examine a mental process through which perceived information quality, perceived food quality and perceived service quality influence diners’ behavioral intentions.

Based on the online survey data from 502 diners, results show that the menu design influences customers’ perceptions. The video-based digital menu is the most effective to generate diners’ behavioral intentions, followed by a paper menu with text and images.

This study contributes to the innovation diffusion theory and stimulus-organism-responses theory to encourage the joint use of auditory and visual channels for digital menu design in restaurants.

The authors confirm the digital transformation in menu design in restaurants. Restaurant diners are also prepared and comfortable with digital menus, especially in the postpandemic world.

本研究目的在于调查在餐厅从纸质菜单到数字菜单的创新扩散过程中, 不同菜单类型如何影响餐厅客人的行为意向。

通过设计并使用四种菜单类型, 分别为只有文本的纸质菜单、具有文本和图片的纸质菜单、显示文本和图片或文本和视频的数字菜单以及具有自助技术功能的数字菜单, 本研究以实证方法考察了感知信息质量、感知食品质量和感知服务质量如何影响餐厅客人的行为意向的心理过程。

根据对502名餐厅客人的在线调查数据显示, 菜单设计影响了客人的感知。基于视频的数字菜单是影响餐厅客人行为意向最有效的菜单类型, 其次是文本和图片的纸质菜单。

本研究表明应鼓励在餐厅数字菜单设计中同时使用听觉和视觉元素。因此, 为研究促进了创新扩散理论和刺激-有机体-反应理论的发展。

我们证实了数字菜单在餐厅菜单设计中的转型。餐厅客人, 尤其是在在后疫情时代, 已经准备好并愿意接受使用数字菜单。