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This study investigates the impact of sensory food descriptors on restaurant menus on the intention to visit a restaurant and to spread positive word-of-mouth.

Drawing on the signalling theory and the assimilation-contrast theory, two online experiments and one field experiment test the assumption that food descriptors prompt food-quality inferences before and after consumption, and that in both stages, food-quality inferences prompt favourable behavioural intentions.

Sensory food descriptors impact positively on behavioural intentions through quality inferences, although not all aspects of food quality mediate this effect.

Not all four factors (deliciousness, visual attractiveness, variety and nutritiousness) prompt behavioural intentions to the same extent. While the signalling theory explains the positive impact of food-quality inferences on behavioural intentions before consumption, the assimilation-contrast theory explains the positive effect food-quality inferences have on the intention to revisit and word of mouth after consumption.

Managers should use either oral somatosensory descriptors alone, or in combination with flavour descriptors to prompt quality inferences and behavioural intentions.

The findings challenge the prevailing assumption that food descriptors addressing multiple senses have a superior effect on food-quality inferences compared to food descriptors stimulating only one sense. Instead, food descriptors referring to the texture, viscosity or mouthfeel of a dish, (i.e. oral somatosensory descriptors), impact on food-quality inferences, while adding flavour attributes did not have favourable effects.

Airbnb, a popular peer-to-peer accommodation platform, exceeds the yearly revenue of hotel chains, such as Marriot and Hilton. However, the reason why consumers engage with peer-to-peer accommodations and become loyal is not completely clear yet. This study aims to investigate Airbnb as a service setting. In doing so, more insights into the relevance of concepts, such as service quality (SQ) and hospitality factors, to explain consumers’ behavioral intentions with peer-to-peer accommodations and its effect on loyalty can be gained.

Through an online survey among Airbnb users and structural equation modeling, the model connecting the measurement constructs is analyzed.

This study shows that SQ and importance of having social and authentic experiences are significant antecedents of tourists’ loyalty toward Airbnb hosting services. Interestingly, perceived economic benefits do not impact the level of loyalty, neither does feelings of perceived reduce risk.

The theoretical contributions reveal tourists’ behavioral patterns in the peer-to-peer accommodation context influenced by standard service factors used for other types of accommodations. This study has particular implications for the accommodation sector when segmenting customers according to their needs and designing appropriate marketing strategies.

Airbnb是目前流行的大众提供住宿民宿的在线平台，其年收益已经超过很多连锁酒店，包括万豪和希尔顿在内。然而， 关于消费者如何消费和热衷于这种Airbnb民宿的原因还知之尚浅。本研究主要以Airbnb为题进行研究，其研究结果深刻讨论Airbnb相关概念，比如服务质量和酒店管理因素等， 以解释分析消费者行为动机和游客忠诚的联系纽带。

本研究采用在线问卷采样的形式，Airbnb客人在线填写问卷，其样本经过结构方程模型（SEM）技术，以分析相关模型结构。

本研究结果表明服务质量、社交体验、以及正宗的当地游客体验对于游客Airbnb忠诚度有着显著促进作用。饶有趣味的地方是，游客对于省钱和感知风险等方面并未对其Airbnb忠诚度有任何显著影响。

在理论意义方面，本研究深刻探讨游客对于大众提供住宿服务的行为模式。在实践意义方面，本研究结果对细分客户市场的需求探索和营销策略制定方面有着特别贡献。

Few studies to date have explored factors contributing to the dining experience from a visitor’s perspective. The purpose of this study is to investigate whether different restaurant attributes are critical in evaluating the restaurant experience in online reviews for visitors (non-local) and local guests.

In all, 100,831 online restaurant reviews retrieved from TripAdvisor are analyzed by using domain-specific aspect-based sentiment detection. The influence of different restaurant features on the overall evaluation of visitors and locals is determined and the most critical factors are identified by the frequency of their online discussion.

There are significant differences between locals and visitors regarding the impact of busyness, payment options, atmosphere and location on the overall star rating. Furthermore, the valence of the factors drinks, facilities, food, busyness and menu found in the reviews also differs significantly between the two types of guests.

The findings of this study help restaurant managers to better understand the different customer needs. Based on the results, they can better decide which restaurant aspects should receive the most attention to ensure that customers are satisfied.

Research on online reviews has largely neglected the role of different visitation motives. This study assumes that the reviews of local and non-local restaurant visitors are based on different factors and separates them to gain a more fine-grained and realistic picture of the relevant factors for each particular group.

Tourism in Coimbra today is influenced by the fact that the Univer(s)city was distinguished as a World Heritage Site in 2013. The number of visits has grown very significantly in recent years, but the diversification of the tourist offer is still weak and unable to take advantage of existing resources. This paper aims to present genealogy tourism as an alternative urban cultural tourism in Coimbra.

Methodology involved mapping the Jewish culture elements in the city of Coimbra, and a route was outlined and proposed.

Genealogy tourism resources are identified in the historic centre of the city. These alternative spaces need urban rehabilitation and (re)functionalisation, which allowed the authors to rethink tourism in Coimbra. They are the motivation to visit for all urban cultural tourists, especially Israelis/Jews, and provide contact with places where the experiences of ancestors combine with the history and memory of places, with recent discoveries and the elements of Jewish culture in the city.

It is concluded that the quantity, diversity, authenticity and singularity of the heritage resources that bear witness to the Jewish presence in Coimbra are sufficient assets to create a route, to enrich the tourist experience in the city and to include the destination in the Sephardic routes.

This study profiles and segments potential tourists on the basis of their various attitudes toward artificial intelligence (AI) services. Furthermore, this study distinguishes descriptors among the different clusters, such as preference for using diverse AI services, overall image of AI services, willingness to use AI services (WUAI), willingness to pay more for AI services (WPAI) in tourism and hospitality, and characteristics of respondents.

An online survey was conducted in South Korea. Data on 758 potential tourists were used for K-means cluster analysis.

This study identified three distinct tourist segments with differentiated attitudes toward AI services: the group aspiring to use or fantasizing about AI services (Cluster 1), the group being knowledgeable and supportive of AI services (Cluster 2), and the group having low interest about AI services (Cluster 3).

Members of Cluster 2 were the most marketable as this segment exhibited the greatest knowledge of and support for AI services, while Cluster 1 would be an ideal segment to launch and test novel AI services.

This study extends the authors’ knowledge of AI scholarship by unpacking the existing market segments, which could be tapped to sustain AI penetration in the tourism industry. Hence, this study contributes to existing debates on AI scholarship, which is predominated by conceptual reflections and issues of AI services in the tourism and hospitality field.

The purpose of this paper is to employ a quantitative approach to explore the intellectual structure of the market orientation (MO) field over the course of its development.

This research was conducted by using the bibliometric techniques of citation and co-citation analyses to investigate 1,892 publications in the MO field from 1990 to 2016, as well as factor analysis and multidimensional scaling to present a clear visual experience of the knowledge structure of the MO filed.

This study reveals meaningful outputs to assist in: delineating the critical authors, institutions and countries related to the study of MO; identifying the published documents that have had a significant influence on the field; clarifying the subfields that have developed from the MO field; and mapping the intellectual structure of the field in a two-dimensional space that allows for the visual representation of different themes.

Given the sheer volume of works that exist, these bibliometric techniques cannot completely measure, describe and present the entire intellectual structure of the MO field. Instead, co-citation analysis was performed using the data from only the top publications to identify the level of integration of the field, the changes of each knowledge group and the maturity of its evolution.

First, this study extends the approach to identify the subject of MO from a quantitative perspective. Second, our analysis shows the intersection between the marketing discipline and management discipline in the MO literature. Finally, this study reveals the development tendency of the MO field in recent years. The results of this study are valuable to readers interested in MO research, especially those newly interested in this field.