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This study aims to develop a comprehensive LOHAS (lifestyles of health and sustainability) restaurant service quality scale by using a rigorous qualitative and quantitative research process to effectively measure the service quality of LOHAS restaurants. Moreover, this study aims to further identify the Kano quality characteristics and strategic meanings of service attributes in LOHAS restaurants.

This study designed the preliminary items of the service quality scale for LOHAS restaurants (LORSERV scale) based on relevant literatures and expert interview procedures. This study identified the goodness of fit of the questionnaire content, construct validity and validity of the LORSERV scale using exploratory factor analysis and confirmatory factor analysis. The moderated regression was conducted to identify the Kano quality characteristics and strategic meanings of each service attribute in LOHAS restaurants.

The results indicated that the LORSERV scale included seven dimensions (internal sense of happiness, transitiveness, environment, healthy catering, service commitment, green practicability and thoughtfulness), for a total of 33 items. According to the results of the Kano model, the seven service attributes were categorized into the attractive quality. A total of 25 service attributes were categorized into the one-dimensional quality, and one service attribute was categorized into the must-be quality.

The contribution of this study is that the scale could facilitate operators of LOHAS restaurants to effectively understand customer perceptions of service quality and serve as a reference to upgrade and improve service quality. The identification of Kano quality characteristics for each service attribute is conducive for LOHAS restaurants to understand the strategic meanings of each service attribute and can serve as a reference to make distinctive service strategies to reach sustainable operations.

Consumers prefer to choose restaurants that value hygiene and safety; therefore, appropriate epidemic prevention measures could restore 30% of lost customers and enhance a restaurant’s reputation during infectious disease outbreaks. Providing customers with safe epidemic prevention service quality is an important mission of the restaurant industry during an epidemic. This study aims to construct an epidemic prevention service quality scale for restaurants (REP-SERV scale).

The REP-SERV scale was constructed through internet big data analytics and qualitative and quantitative research procedures.

A total of 16 key service factors for restaurant epidemic prevention were extracted through internet big data analytics. The REP-SERV scale contained 28 items in six dimensions, including hygiene, empathy, flexible service, support service, personnel management and body temperature and seating arrangement.

The REP-SERV scale can help many restaurant operators clearly determine the deficiencies and risks of restaurant epidemic prevention services.

The findings can provide references to effectively measure and improve the epidemic prevention service quality in restaurants, thereby providing customers with a comfortable and safe dining environment.

The motel industry in Taiwan is a highly competitive industry, which requires considerable investment and demands innovative services. This paper aims to identify the competitive qualities that urgently require improvement to enhance the service quality of motels using the two-phase method of importance-performance and gap analysis (IPGA) and the Kano model, and develops specific improvement strategies.

By questionnaire survey, this study collects 562 valid questionnaires from motels in Taipei City. The IPGA and Kano model are used to identify the service attributes of market competitiveness that urgently require improvement.

The results show there are 14 attributes that should be urgently improved, of which four are the attractive qualities of market competitiveness (competitive qualities). This study develops ten improvement strategies, as based on the four competitive qualities, for the reference of the motel industry.

The results can identify the competitive qualities that require urgent improvement to address the development of improvement strategies for motels. The managers of motels can refer to the ten improvement strategies to create excellent and competitive motel services.

The results combine “customers’ needs” with “the competitive meanings of quality attributes in the market” under limited resources, to upgrade motel service quality, customers’ willingness to purchase and motel competitiveness.

The purpose of this paper is to explore the structural relationship between green persistence intentions and their seven drivers – green authenticity, green perceptual evaluation, green co-creation, green experiential memorability, green experiential satisfaction, green passionate love and green need for cognition in a green hotel context.

The data used in this study were based on a sample of 589 customers staying at one green hotel in New Taipei City of Taiwan. The predicted relationship was tested using the structural equation modeling and the hierarchical regression analysis.

The results indicate that green perceptual evaluation, green co-creation and green experiential memorability influence green experiential satisfaction. Green passionate love is influenced by green experiential satisfaction. Green need for cognition moderates the effect of green experiential satisfaction on green persistence intentions. Green persistence intentions are influenced by green experiential satisfaction and green passionate love.

To increase green authenticity, green perceptual evaluation, green co-creation, green experiential memorability, green experiential satisfaction, green passionate love, green need for cognition and green persistence intentions, the study findings will help green hotels to develop and implement market-orientated product and/or service strategies.

This paper provides data that lead to a better understanding of the relationships among green authenticity, green perceptual evaluation, green co-creation, green experiential memorability, green experiential satisfaction, green passionate love, green need for cognition and green persistence intentions in a green hotel context.

The purpose of this paper is to explore the structural relationships among skepticism, experiential risk, cognitive dissonance, experiential quality, brand experience and experiential satisfaction, switching intentions and switching behavior from the perspective of green branding.

A questionnaire survey was used to collect data from consumers who had purchased environmental shampoos, obtaining 613 valid samples which were analyzed with structural equation modeling.

The results indicate that green brand experiential risk, green brand cognitive dissonance, green brand experiential quality and green brand experience influence green brand experiential satisfaction. In addition, green brand experiential satisfaction has an impact on green brand switching intentions, which, in turn, positively influence green brand switching behavior.

To decrease the perceptions of green brand skepticism, green brand experiential risk, green brand cognitive dissonance, green brand switching intentions and green brand switching behavior and increase the perceptions of green brand experiential quality, green brand experience and green brand experiential satisfaction, the findings will help environmental organizations develop and implement market-orientated product strategies.

The results provide a better understanding of the relationships among skepticism, experiential risk, cognitive dissonance, experiential quality, brand experience, experiential satisfaction, switching intentions and switching behavior in an environmental context.

The purpose of this study is to examine the structural relationships between the dimensions of virtual reality (VR) experiences (immersion, interaction, usability and illusion), the dimensions of VR attachment (VR dependence, VR identity, VR affect and VR familiarity) and the dimensions of VR experiential outcomes (VR experiential satisfaction, VR experiential loyalty and VR experiential advocacy).

A total of 490 visitors who tried 360 VR travel video games in the TripMoment VR were surveyed.

In this study, there are positive relationships between VR experiential satisfaction and immersion, interaction, illusion, as well as VR identity, VR affect and VR familiarity. In addition, VR experiential satisfaction has a positive relationship with VR experiential loyalty. In addition, VR experiential advocacy has a positive relationship with both VR experiential satisfaction and VR experiential loyalty.

The results show that tourism operators should focus on increasing VR experiential satisfaction and experiential loyalty to enable visitors to have intentions to advocate their VR experiences.

This paper provides the data that lead to a better understanding of the relationship between the dimensions of VR experiences, VR attachment and VR experiential outcomes in the tourism industry.

本研究目的是在检验虚拟实境体验维度(沉浸、交互作用、可用性与幻觉),虚拟实境依附维度(虚拟实境依赖、虚拟实境认同、虚拟实境影响与虚拟实境熟悉度)和虚拟实境体验结果维度 (虚拟实境体验满意度、虚拟实境体验忠诚度与虚拟实境体验主张)之间的结构关系。

在时刻旅行中, 共受访490名游客尝试了360度虚拟实境旅游视频游戏。发现 – 在本次研究中, 虚拟实境体验满意度与沉浸、交互作用、幻觉与虚拟实境认同、虚拟实境影响与和虚拟实境熟悉度均存在正向关系。而且, 虚拟实境体验满意度对虚拟实境体验忠诚度有正向影响。此外, 虚拟实境体验主张对虚拟实境体验满意度与虚拟实境体验忠诚度两者均有正向影响。

结果显示, 为了能使游客有意愿宣传自己的虚拟实境体验, 旅游经营者应该将焦点放在提升虚拟实境体验满意度与虚拟实境体验忠诚度。

本文提供的数据有助于更好地理解旅游行业虚拟实境体验, 虚拟实境依附与虚拟实境体验结果维度之间的关系

El objetivo de este estudio es examinar las relaciones estructurales entre las dimensiones que afectan a la VR: las experiencias (inmersión, interacción, usabilidad e ilusión), las dimensiones del apego (dependencia de VR, identidad de VR, afecto de VR y familiaridad de VR) y las dimensiones de los resultados experimentales (satisfacción experiencial de realidad virtual, lealtad experiencial de realidad virtual y defensa experiencial de realidad virtual).

Se encuestó a un total de 490 visitantes, que probaron los videojuegos de viaje de 360 VR en TripMoment VR.

En este estudio, demuestra la existencia de relaciones positivas entre la satisfacción experimental de la realidad virtual y la inmersión, la interacción, la ilusión, así como la identidad de la realidad virtual, el efecto de la realidad virtual y la familiaridad de la realidad virtual. Además, la satisfacción experiencial, tiene una relación positiva con la lealtad experiencial, en la realidad virtual. Además, la defensa de la experiencia de VR tiene una relación positiva tanto con la satisfacción de la experiencia de VR como con la lealtad de la experiencia de VR.

Los resultados muestran que los operadores turísticos deberían centrarse en aumentar la satisfacción y la lealtad experiencial de la realidad virtual, para permitir que los visitantes tengan intenciones de defender sus experiencias en los contextos de la misma.

Este trabajo proporciona datos, que conducen a una mejor comprensión de la relación entre las dimensiones de las experiencias de realidad virtual, el apego a la realidad virtual y los resultados experimentales en la industria del turismo.

The purpose of this paper is to examine the relationships among the experiential quality (EQ) dimensions, experiential satisfaction (ES), experiential involvement (EI), host city image (HCI), experiential equity (EE), spectator affection (SA) and experiential loyalty (EL) in the sport context.

The data used in this study were based on a sample of 674 spectators from the finals of the men’s and women’s football tournaments held at the Maracanã Stadium in Rio, indicating that the proposed model fitted the data.

Findings show that the six EQ dimensions physical environment quality, outcome quality, access quality (AQ), game quality, trip quality (TQ) and security quality (SQ), EI, EE, HCI and SA positively influence ES. Also, EI moderates the relationship between HCI and EL. Moreover, EL is influenced by EI, HCI, SA and ES.

Results will assist sport management in developing and implementing market-orientated service strategies to increase the EQ dimensions, ES, EI, EE, HCI and SA in order to increase EL.

This study provides data that result in a better understanding of the relationships among the EQ dimensions, ES, EI, HCI, EE, SA and EL in the sporting context.

The purpose of this paper is to explore the structural relationship between experiential loyalty and its seven drivers – interaction quality, physical environment quality, outcome quality, affective quality, experiential quality, experiential trust and experiential satisfaction in the context of Islamic banks.

The data used in this study were based on a convenience sample of 474 respondents from Jakarta, Bogor and Depok in Indonesia.

Interaction quality, physical environment quality and outcome quality positively influence experiential quality, which in turn, leads to experiential trust. Also, experiential trust has a positive influence on experiential satisfaction. Both experiential trust and experiential satisfaction are determinants of experiential loyalty.

The results will assist Islamic bank management in developing and implementing market-orientated service strategies to increase interaction quality, physical environment quality, outcome quality, affective quality experiential quality, experiential trust and experiential satisfaction in order to increase experiential loyalty.

This paper provides data that result in a better understanding of the relationships among interaction quality, physical environment quality, outcome quality, affective quality, experiential quality, experiential trust, experiential satisfaction and experiential loyalty in the context of Islamic banks.

The purpose of this paper is to use a multi-level model as a framework to examine the relationships among experiential quality, green emotional attachment, green image, green switching experience, green experiential satisfaction and green experiential loyalty for the green restaurant industry.

The data used in this study were based on a sample of 515 customers at a green restaurant in Taipei City of Taiwan. Data were analyzed using structural equation modeling and hierarchical regression analysis.

The findings identify that interaction quality, peer-to-peer quality, physical environment quality, outcome quality, enjoyment quality and management quality influence experiential quality, which in turn results in green emotional attachment and green image respectively. Experiential quality, green image and green switching experience influence green experiential satisfaction, which in turn results in green emotional attachment. Green loyalty is influenced by green emotional attachment, green image, green experiential satisfaction and green switching experience. Green image moderates the relationships between experiential quality, physical environment quality and outcome quality.

To increase experiential quality and green emotional attachment, enhance green image, green experiential satisfaction and green loyalty and decrease green switching experience, the study findings will help green restaurant management develop and implement market-orientated service strategies.

This is the first study to investigate the effects of experiential quality, green emotional attachment, green image, green switching experience and green experiential satisfaction on green experiential loyalty in a green restaurant setting.

In the tide of the sharing economy, food and beverage sharing services (FBSS) are gradually drawing public attention. Many comments about FBSS are posted and discussed online, and this information may suggest the key factors in the operation of FBSS. This study aims to identify the key success factors (KSFs) of FBSS from online communities and media, potential consumers, customers and experts.

This study utilizes Internet big data analytics (IBDA) to identify the key FBSS factors and then examines the KSFs of FBSS through conducting an analysis of the importance of key factors for potential consumers, confirmatory factor analysis of customer satisfaction of key factors, multiple regression analysis of customer satisfaction of key factors influencing the customers' intentions to continue participating in FBSS and a decision-making trial and evaluation laboratory of experts' opinions.

The results showed that the 15 key FBSS factors through IBDA were screened out. Among them, four KSFs that influence the operation of FBSS were identified. These four KSFs are discussed in detail in the text.

The findings of this study provide references for FBSS providers in the future to enhance customer value, service quality and business competitive advantages of FBSS.