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This paper aims to offer empirical insights on how investing in e-commerce capabilities affects the relationship between loyalty programs and hotel operating performance so as to aid in identifying proper resource allocation strategies.

This study extended the model in Hua et al. (2015) by testing the interaction of e-commerce and loyalty programs.

The findings illustrate that proper allocation of company financial resources to e-commerce initiatives can help improve the impact of loyalty programs on hotel operating performance.

The results of this study illustrate that hotel performance can be improved by the synergy between loyalty program and e-commerce initiatives. Thus, hotel managers and owners can use results from this study to improve the efficiency of their asset allocation strategies, with five practical implications offered.

Theoretically, this study adapted and extended an integrative model of hotel operating performance (Hua et al., 2015) by identifying critical factors that elucidate the variance in firm performance. In addition, the moderating role of e-commerce provides a new conceptualization of information technology. Practically, this study makes several important contributions as well.

The purpose of this research is to examine the dining out activities of Gen Y's in the United States. In particular, it focuses on dining frequency, restaurant selection, restaurant segments and demographic features of Gen Yers.

Empirical data for this study were collected from 631 Gen Y's living in the United States.

The research findings reveal a nascent exploration of eating out preferences of the Gen Y population in an industrialized country in the food service context.

Generation Y is a lucrative and growing customer group for the US foodservice industry. They dine out more frequently than the rest of the population and their dining out preferences are different from other cohorts.

This study offers some practical implications on Gen Y's dining out behavior for food service industry and restaurateurs.

The purpose of this paper is to investigate potential barriers to deployment of information technology (IT) projects and evaluate strategies to overcome them in hotel companies.

Empirical data were collected through a series of in-depth semi-structured interviews from IT managers, chief information officers, and hotel general managers.

The research findings demonstrate that barriers to IT implementation occur in three different stages. They are pre-implementation (cost and return on investment, resistance by owners/executives); during the implementation (integration, time delays, vendor communication problems, and resistance by employees); and post-implementation (inadequate training and resistance from customers).

The research findings suggest a contingency approach where organizations should employ various specific strategies depending on the situation to overcome these barriers. Multiple theoretical perspectives should be utilized to evaluate potential barriers to IT projects and utilize specific strategies to overcome them.

This is one of the first empirical studies which provide specific theoretical and practical implications on barriers when implementing IT projects in hotels.

This study aims to identify the relationship between individual differences of customers and their intention to use Near Field Communication (NFC)-based mobile payment (MP) technology in restaurants.

Amazon’s Mechanical Turk (MTurk) was used to collect the data of this study. A brief demonstration video of a NFC-MP system on how to use the technology was included at the beginning of the survey to make sure that all respondents had a sufficient understanding of the technology. A total of 410 valid online questionnaires were collected. ANOVA with Dunnett’s C post hoc analysis was used to compare the groups’ mean differences of gender, age, prior experience, income and education.

The findings indicated that there are significant differences in customers’ intention to use NFC technology in restaurants for past experience, age and gender. However, unlike previous studies’ statements, education and income did not play a significant role in restaurant customers’ NFC MP adoption behavioral intention.

This study investigated the restaurant customers’ NFC “intention to use” and did not observe the restaurant consumers’ actual behavior. A longitudinal study measuring actual behavior would be more beneficial to support the result of this study. Likewise, this study did not include the potential differences that might exist between various restaurant segments and ownerships (e.g. franchise vs chain or fast food vs fine dining). Accordingly, future studies should take this factor into account and replicate the study to detect any potential differences in restaurant customers’ behavioral intention.

Segmenting the market according to customers’ demographics could be a competitive advantage for the company. Based on the findings of this study, technology vendors and restaurant operators can define and design more effective strategies that are compatible with various market segments to increase the adoption of NFC-MP technology.

Food and travel experts believe that mobile payment will soon become the preferred method of payment in near future. Moreover, many restaurants in the USA are currently utilizing NFC-based MP systems because of its benefits. However, recent market research shows that NFC-based MP is still not popular among restaurant customers, as its rate of adoption is low. As little research has been conducted on MP in general and on consumers’ NFC-based MP adoption behavior in particular, a better understanding of individual differences influencing the adoption of mobile payments should be acquired.

近场通讯（NFC）技术在餐饮业中的应用逐渐流行。然而, 消费者对于这种技术的使用率却仍然很低。本论文研究个体区别对餐饮业中NFC移动技术使用的影响。

本论文通过亚马逊Mturk收集数据。问卷开始, 先播放有关NFC移动支付系统的使用短视频, 以使受访者对该技术有足够的了解。样本数量共为410份在线问卷。本论文使用Dunnett’s C post hoc ANOVA分析方法来对比个体区别, 包括性别、年龄、之前经历、收入、和学历。

本论文研究表明, 消费者的过去经历、年龄、和性别, 对消费者在餐馆使用NFC技术有显著影响。然而, 与之前文献结论相悖, 本论文未发现学历和收入对消费者在餐馆中使用NFC移动支付行为有显著影响。

本论文研究了餐馆顾客对NFC技术的使用倾向, 而并未观察到餐馆顾客的真实使用行为。长期研究衡量实际使用行为将对本论文结果有很好的支持作用。相同的, 本论文并没有研究对不同餐饮形态和经营权的潜在差异做区分（比如, 专营制vs 连锁制 或者快餐类 vs高档餐厅）。因此, 未来研究可以参考这些因素, 重复本研究设计, 以发掘餐馆顾客在行为意向中的潜在区别因素。

根据消费者人口统计指数来实行细分市场战略可以成为企业增加竞争力的一种方式。本研究表明, 科技提供商和餐馆经营者应该定义和制定更有效的战略, 使得其满足不同的细分市场需求, 增加NFC移动支付技术的使用。

餐饮和旅游专业认为, 移动支付将很快成为消费者倾向使用的支付方式。此外, 美国很多餐馆看到其有利, 正在使用NFC移动支付系统。然而, 近期营销研究显示, NFC移动支付的使用率还是很低, 并没有得到餐馆顾客的青睐。既然总体上很少研究对移动支付进行了研究, 尤其是NFC基础的移动支付技术, 那么针对个人特色对移动支付的使用的研究显得必要。

近场通讯（NFC）、移动支付、餐馆、技术使用、消费者行为

文献综述

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。

Based on the unified theory of acceptance and use of technology (UTAUT2), the purpose of this study was to examine users’ continued usage intention of mobile event application (MEA) technology.

A self-administered online survey was used to collect the study data from 407 MEA users, and structural equation modeling was used to test the study’s hypotheses.

The study’s results revealed that users’ continued usage behavior was positively influenced by effort expectancy, performance expectancy, habit, facilitating condition and perceived security. The study’s results further indicated that personal innovativeness had a positive impact on effort expectancy and performance expectancy.

The findings of the current study deliver important practical implications for event organizers and event technology vendors for identifying factors affecting MEA users’ continued usage intention.

By extending UTAUT2, the current study is one of the first studies that examined users’ intention to continue to use MEA technology.

论影响参会人员继续使用移动会展App的因素

本论文基于UTAUT2模型, 旨在检验用户继续使用移动会展App（MEA）的影响因子。

本论文采用网上问卷的形式, 样本数据为407为MEA用户, 使用SEM来验证研究假设。

研究结果表明, 用户继续使用行为受到以下因子的正向影响：努力预期、效果预期、习惯、辅助条件、以及感知安全。本论文结果进一步表明个人创新对努力预期和效果预期有着积极影响。

本论文结果为会展组织者和会展科技商指出了影响MEA用户继续使用意图的影响因子, 提供了有价值的启示。

本论文拓展了UTAUT2模型, 是首批验证用户继续使用MEA科技的文章之一。

The purpose of this study is to develop a review rating prediction method based on a supervised text mining approach for unrated customer reviews.

Using 2,851 hotel comment card (HCC) reviews, this paper manually labeled positive and negative comments with seven aspects (dining, cleanliness, service, entertainment, price, public, room) that emerged from the content of said reviews. After text preprocessing (tokenization, eliminating punctuation, stemming, etc.), two classifier models were created for predicting the reviews’ sentiments and aspects. Thus, an aggregate rating scale was generated using these two classifier models to determine overall rating values.

A new algorithm, Comment Rate (CRate), based on supervised learning, is proposed. The results are compared with another review-rating algorithm called location based social matrix factorization (LBSMF) to check the consistency of the proposed algorithm. It is seen that the proposed algorithm can predict the sentiments better than LBSMF. The performance evaluation is performed on a real data set, and the results indicate that the CRate algorithm truly predicts the overall rating with ratio 80.27%. In addition, the CRate algorithm can generate an overall rating prediction scale for hotel management to automatically analyze customer reviews and understand the sentiment thereof.

The review data were only collected from a resort hotel during a limited period. Therefore, this paper cannot explore the effect of independent variables on the dependent variable in context of larger period.

This paper provides a novel overall rating prediction technique allowing hotel management to improve their operations. With this feature, hotel management can evaluate guest feedback through HCCs more effectively and quickly. In this way, the hotel management will be able to identify those service areas that need to be developed faster and more effectively. In addition, this review rating prediction approach can be applied to customer reviews posted via online platforms for detecting review and rating reliability.

Manually analyzing textual information is time-consuming and can lead to measurement errors. Therefore, the primary contribution of this study is that although comment cards do not have rating values, the proposed CRate algorithm can predict the overall rating and understand the sentiment of the reviews in question.

Treatment of intersectionality in empirical studies has predominantly engaged with individual categories of difference. The purpose of this paper is to demonstrate that there is utility in exploring intersectionality at the intersection of individual and institutional levels. As such the authors move beyond the polarised take on intersections as either individual or institutional phenomenon and tackle intersectionality as a relational phenomenon that gains meaning at the encounter of individuals and institutions in context. Therefore, the authors explicate how intersectionality features as forms of solidarity and hostility in work environments. As such the authors posit that not only individuals but also the institutions should change if inclusion is aimed at societal and organisational levels.

A thematic analysis on qualitative interview data of a purposive- and snowball-selected sample of 11 lesbian, gay, bisexual, transgender and queer working adults in Turkey was used.

This paper finds evidence to support the existence of a multidimensional model of intersectionality, where conflicting and complementary individual and institutional intersections create four intersectional typologies in the form of intersectional hostility, intersectional struggle, intersectional adjustment and intersectional solidarity.

The extant literature offers rich insights into individual intersectionality but sheds very little light on institutional intersectionality and its interaction with individual intersectionality. This paper attempts to fill in this gap by investigating intersectional encounters as interactions between the individual and institutional intersections.

The purpose of this paper is to identify the relationship between Millennials' perceived stress and their external and emotional eating behaviors. Furthermore, the moderating effect of nutritional knowledge on the relationship between perceived stress and emotional eating and perceived stress and external eating of US Millennials was tested.

Data was collected from 649 Millennials between the ages of 18 and 35 in the United States, and structural equation modeling (SEM) was performed to test the study hypotheses.

This study extends the literature and provides further insights into the relationship between US Millennials' eating behavior and stress factors. Perceived stress positively influenced Millennials' emotional and external eating behavior, and nutritional knowledge significantly moderated the relationships between perceived stress and emotional eating and perceived stress and external eating.

First, data was collected from Millennials living in the United States. Second, not all of the predictors, save one (perceived stress), were selected and hypothesized as predictors of Millennials' eating behavior. The paper provides the essential psychological elements of US Millennials' eating behavior.

If unbalanced eating and obesity are the result of negative psychological factors, the recommended diet models or physical exercise by themselves may be less effective at combating obesity and related health issues. This is because stress was found to be a highly significant reason for unbalanced eating, new and more practical stress coping strategies are needed to moderate unbalanced eating behavior.