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The purpose of this paper is to examine the use of electronic distribution systems (EDS) in Korean hotels and investigate the differences between large and small and medium (S&M) hotels.

This is a qualitative and explorative study. An in‐depth interview was conducted of seven large hotels and nine S&M hotels.

Regardless of size, the surveyed hotels received, on average, more reservations through offline systems than online. It was found that large hotels showed less variation in the use of EDS than S&M hotels. While there was no distinct difference in the overall use of EDS, in terms of average, the highest percentage of hotel EDS use was demonstrated by S&M hotels. Regarding specific components and distribution flows, large hotels overall employed a variety of distribution channels, often implemented in multi‐faceted systems. S&M hotels, in most cases, adopted simpler distribution flows, i.e. hotel web sites and online travel agencies. This difference seems to be the result of the affiliation of primarily large hotels with huge hotel corporations.

An emphasis has been placed on the current use of an EDS within S&M hotels, given their greater competitive challenge with regards to their larger counterparts.

Meaningful implications are made that building an extensive and effective information system appropriate to the size and type of the hotel's operations is especially needed by S&M hotels.

The paper addresses EDS issues specifically for S&M hotels.

This study aims to examine the effect of task and technology characteristics on the compatibility of technology and tasks, as well as examine the reciprocal effect between the task-technology fit and the use of information systems.

The study took place in 36 star hotels from one-star to four-star hotels in some cities and districts in South Kalimantan Province. There were 24 hotels in Banjarmasin, 7 hotels in Banjarbaru and 1 hotel in each area of Banjar, Tanah Bumbu, Tabalong, Hulu Sungai Utara and Barito Kuala. The hotels chosen were those implemented the information and communication technology as supporting administrative activities to serve hotel customers. The population was the front office staff in the existing hotels as the users of the information technology. The sampling technique used in this research was the questionnaire distribution in accordance with the number of population. Data were collected from the filled questionnaires. From the 239distributed questionnaires, 164 (68.62 per cent) were returned and used as the research data.

Task characteristics and technology characteristics have a significant and positive effect on task-technology fit, in which the higher the task characteristics and technology characteristics, the higher the task-technology fit. The task-technology fit and the use of information systems are positive and reciprocal. This means that the higher the task-technology fit, the higher the use of information systems.

The originality of this study is reciprocal relationship between the variables of use with the task-technology fit. Some researchers have found the compatibility of technological tasks affecting the use of information systems, namely, Lin and Huang (2008), Norzaidi and Salwani (2009), Larsen et al. (2009), McGill and Klobas (2009), D’Ambra and Wilson (2013), Im (2014) and Chang et al. (2015). On the other hand, in task-technology fit theory, Goodhue and Thompson (1995) state that use affects the task-technology fit.

The emergence of global electronic markets on the Internet has been seen as an opportunity for small and medium‐sized tourism enterprises to improve their competitive position. However, several barriers hinder small hospitality organizations from capitalizing on IT and the Internet. This paper reports on an action research program of introducing Internet technology in a small hotel located in a peripheral region of Finland. As part of a project funded by the European Union, a complete integrated Web booking and hotel management system was developed, denoting a re‐engineering of many business processes. The system, which features customer online (real‐time) reservation services was an inexpensive, user‐friendly solution specially designed for the purposes of small and medium‐sized hospitality organizations with little prior IT knowledge. In the field of online reservation systems, the hotel is a pioneer, as it is the first independent hotel in Finland to offer online reservation services through a non‐customized reservation system.

Find out how the employees’ performance on the implementation of the hotel reservation information system. Therefore, this paper aims to examine the effect of the task-technology fit (TTF) on the use of information systems, as well as its effect on user performance and satisfaction.

This research type is explanatory research. In explanatory research, the aim is to provide an explanation related to the causal relationship between variables and hypothesis testing. The unit of analysis adopted in this study is the individual of the front office employees who use the star hotel reservation information system in South Kalimantan Province (the population is 239, and the taken are 150 samples, based on the number of indicators multiplied 5).

The higher the TTF, the higher the level of using information systems. The higher the use level of information systems, the higher the information systems user performance and vice versa in which the higher the user’s performance, the more increase the use of information systems. On the other hand, this study found that the use of information systems and user performance has no significant effect on user satisfaction.

The novelty in this study is shown in the influence between performance variables on the usage and the usage variables on the users’ performance. This study examines the importance of reciprocal usage and user performance relationships based on previous research studies that examine the relationship and that information technology (IT) usage will affect user performance. In addition, the users’ performance will affect the users’ behavior in using IT.

The use of information technology (IT) in the hospitality industry is driven by the need to improve and refine customer service. However, it is unlikely that new IT will be successfully implemented if employees' roles and emotions are overlooked. The purpose of this study is to examine the interplay of negative emotions (anger and fear), coping strategies (venting anger and psychological distancing), perceptions of an IT innovation and intention toward adopting it.

A research model is developed based on the cognitive appraisal theory of emotion, coping theory and innovation diffusion theory. An online survey was conducted among employees working for hotels that had deployed a new reservation system, and 234 responses were collected.

The results indicate that employees' negative emotions (anger and fear) have negative and significant effects on their perceptions of adopting a new reservation system through coping strategies (i.e. venting anger and psychological distancing). Furthermore, employees' perceptions of adopting an innovative reservation system have a positive effect on their adoption intention toward the system.

To the best of our knowledge, this is the first research to address the impact of distinct emotions on IT innovation adoption, as well as explaining the relation between affective and cognitive effects. The findings demonstrate the importance of examining negative emotions in IT innovation adoption. In addition, the model developed in this study confirms that an appraisal tendency approach better specifies the conditions under which different emotions are triggered to predict and explain how emotions relate to IT use through adaptation behaviors when compared with a valence-based approach.

The world today is heavily controlled by the content available on the internet, where a one-star rating gain may work wonders for a company and a one-star rating decline can cause huge damage. Online booking platforms provide more freedom, privacy and contact with experienced travelers than physical hotel booking. The study identifies the factors shaping travelers' online hotel booking intention (OHBI).

We utilized structural equation modeling (SEM) to expand the horizons of the technology acceptance model (TAM) and stimulus-organism-response (SOR) framework in the hospitality sector. The results are based on the data collected from 705 travelers who made online hotel reservations.

The findings demonstrate that online reviews, hotel website quality and hotel website convenience quotient favorably shape prospective tourists' perceived trust, magnifying their inclination to book a hotel online. Website convenience quotient and trust partially mediate the association between the constructs. In addition, the linkage between perceived trust and OHBI is strengthened by promotional offers but weakened by perceived risk.

Our findings provide several important implications for hotel managers, prospective travelers, hotel owners, website developers, policymakers, hotel employees, the local community and competitors to expedite the growth of the Indian hotel industry.

The literature reveals that website convenience quotient, perceived trust and promotional offers have not received enough attention in the hospitality industry and warrant attention. Our study strives to broaden the scope of the TAM and SOR models to better understand these constructs in the backdrop of the Indian hospitality sector. The study also examines how promotional offers and perceived risk influence the linkages between the underlying constructs.

In the last decade, the hospitality sector has undergone numerous changes in the organization and structure of its business models. Specifically, the adoption of new digital technologies has initiated transformative changes toward circular economy and sustainability. The present study aims to analyze whether the use of the digital reservation system in circular entrepreneurship businesses has an impact on entrepreneurs’ satisfaction and trust in the in circular economy.

The data collected via a survey of 317 entrepreneurs who use a circular economy strategy were analyzed using SEM in a proposed model based on circular entrepreneurship businesses and the adoption of digital reservation systems.

The results showed a positive relationship between usability and perceived ease of use and user satisfaction and trust in using digital reservation systems to boost circular entrepreneurship in hospitality. Therefore, it was identified that adopting a digital reservation system can increase the efficiency of entrepreneur resources, as well as lead to creation of sustainable knowledge, augment the use of new sources of user information, improve prediction of services and demand and, consequently, boost sustainability and circular economy.

Future research can use the results of the present study to investigate how digital technologies work and affect user trust, satisfaction, and use of these systems in entrepreneurs’ projects in hospitality. In addition, it would be interesting to explore how these factors influence hospitality in different business models that support circular economy in tourism. To this end, researchers can use the variables used in the present study, along with other variables, to extend the proposed model and deepen the authors' research. In summary, this study contributes to the literature on the use of applications in hospitality sector and offer useful insight on how the adoption and use of new technologies can drive the management of knowledge and technology development, decision making and acquisition of new data sources that improve the experience of both entrepreneurs and users that interact with their services to enable circular entrepreneurship.

Hospitality entrepreneurs can use the results of the present study to better evaluate how using these applications can affect the communication protocols with their employees and stakeholders. Furthermore, entrepreneurs operating in the hospitality sector can use the results to develop action plans focused on the circular economy, new knowledge creation, as well as development and adoption of new digital technologies that enable circular entrepreneurship. In this way, hospitality companies will be able to effectively combine both more traditional offline channels and new technologies, such as mobile applications or the Internet.

The authors' prediction of a strong positive link between perceived usefulness and user trust was also supported by the results of data analysis. The finding that perceived utility increases user trust in entrepreneurs when making adopting these technologies is also consistent with other similar studies. Finally, the results of this study also confirmed the hypothesized link between the perceived utility of digital technologies and user satisfaction. Taken together, the results also highlight the relevance of analyzing the use of digital reservation systems in the hospitality sector to enable circular entrepreneurship.

Taken together, the results highlight the relevance of analyzing the use of digital reservation systems in the hospitality sector to enable circular entrepreneurship and increase the perceived usefulness of new digital technologies so that to improve sustainable actions and the circular economy globally.

The purpose of this paper is to determine whether different scales and ways to collect reviews and ratings found on online travel agencies (OTAs) can affect hotels, and whether hotels obtain the same or different evaluations.

Hotel ratings from five OTAs in four European markets were collected and compared in pairs. An initial comparison was made with the hotel scores of each OTA to show what a typical user would see. Then, a rescaled score (0-10) was used to compare all the OTA scales appropriately and to distinguish between what customers observe and what the reality is.

The results reveal that Booking.com that uses a scale (2.5-10) and Agoda with a scale (2-10) seem to give higher rating scores than Atrapalo (1-10), Travel Republic (0-10) and hotel reservation service (1-10). However, when the scores are rescaled (0-10), the worst ratings are found on Booking.com followed by Agoda.

OTAs should include, next to the scores, the scale used to rate hotels so as to provide users with better and clearer information. Moreover, rating questionnaires should match the verbal denominations with their numerical values to avoid biased ratings.

OTAs and hotel managers are losing information provided by customers because customers are not aware of the scale when rating hotels. Moreover, hotel ratings are used by potential customers to obtain a clearer image of an establishment. However, if some hotels are being overrated by some scales, customers might have higher expectations, which may not be met.

The unique rating scales of Booking.com and Agoda provide additional insights into their hotel evaluations, which seem to be apparently higher when in fact they are not.

在线旅行评论评分量表及其对酒店得分和竞争力的影响

摘要

这项研究旨在研究在线旅行社（OTA）上评论和评级的不同量表和方式是否会影响酒店获得的评估。

本研究收集并比较了来自四个欧洲市场中五个OTA的酒店等级数据。研究首先对每个OTA的酒店得分进行了比较, 以显示一般用户会看到的内容。然后研究使用重新缩放的得分（0-10）来恰当地比较所有OTA的酒店等级, 并区分顾客观察到的内容和现实。

结果显示, Booking.com使用的量表（2.5-10）和Agoda的量表（2-10）, 似乎高于Atrapalo（1-10）, Travel Republic（0-10）和 hotel reservation service （1-10）的评分。但是, 当分数重新调整为（0-10）时, 最差的评分是在Booking.com上, 其次是Agoda。

OTA应在评分旁边注明用于对酒店进行评分的量表, 以便为用户提供更好, 更清晰的信息。此外, 评级问卷应使评价描述与其数值相匹配, 以避免评级出现偏差。

OTA和酒店经理正在丢失客户所提供的信息, 因为客户在对酒店进行评级时并不了解其使用的量表。此外, 潜在客户使用酒店评级来获得更清晰的企业形象。但是, 如果某些酒店被某些网站的评级量表高估, 那么客户可能会有偏高的期望, 而这些期望可能无法被满足。

Booking.com和Agoda的独特评分等级标准为酒店提供了更多见解, 而实际上酒店的情况可能并非如此。

Las escalas de calificación de las opiniones de los viajes online y sus efectos en la valoración y competitividad de los hoteles.

El objetivo de esta investigación es determinar si las diferentes escalas y formas de recopilar opiniones y valoraciones de las Agencias de Viajes Online (OTAs), pueden afectar a si los hoteles tienen las mismas o distintas calificaciones.

Las calificaciones de hoteles de cinco OTAs en cuatro mercados europeos, se recopilaron y compararon por pares. Se realizó una comparación inicial con las puntuaciones de los hoteles de cada OTA, para mostrar lo que vería un usuario típico. Luego, se utilizó una puntuación de reescalado (0-10), para comparar todas las escalas de las OTAs de manera apropiada y así poder diferenciar entre lo que los clientes observan y lo que es en realidad.

Los resultados revelan que Booking.com, que utiliza una escala (2.5-10) y Agoda con una escala (2-10), parecen puntuar con calificaciones más altas que Atrapalo (1-10), Travel Republic (0-10) y hotel reservation service (1-10). Sin embargo, cuando se vuelven a escalar las puntuaciones (0-10), las peores calificaciones se encuentran en Booking.com, seguida de Agoda.

Las OTAs deben incluir, junto a las puntuaciones, la escala utilizada para calificar los hoteles a fin de proporcionar a los usuarios una información mayor y más clara. Además, los cuestionarios de calificación deben hacer coincidir las denominaciones verbales con sus valores numéricos para evitar calificaciones sesgadas.

Por un lado las OTAs y los gerentes de hoteles, están perdiendo información proporcionada por los clientes, porque los clientes no son conscientes del tipo de escala utilizada cuando califican los hoteles. Por otro lado, los clientes potenciales utilizan las calificaciones de los hoteles para obtener una imagen más clara de un establecimiento. Por lo que en muchos casos, los clientes pueden tener expectativas más altas, que pueden no cumplirse, si los hoteles están siendo sobrevalorados por algunas escalas.

Las escalas de calificación únicas de Booking.com y Agoda, brindan información adicional sobre las evaluaciones de sus hoteles que parecen ser aparentemente más altas cuando en realidad no lo son.

The purpose of this study is to provide new insights into the factors that influence cancellation behaviour with respect to hotel bookings. The data are based on individual bookings drawn from a hotel reservation system database comprising nine hotels.

The determinants of cancellation probability are estimated using a probit model with cluster adjusted standard errors at the hotel level. Separate estimates are provided for rooms booked offline, through online travel agencies and through traditional travel agencies.

Evidence based on 233,000 bookings shows that the overall cancellation rate is 8 per cent. Cancellation rates are highest for online bookings (17 per cent), followed by offline bookings (12 per cent) and travel agency bookings (4 per cent). Probit estimations show that the probability of cancelling a booking is significantly higher for early bookings, large groups that book offline, offline bookings during high seasons, bookings not involving children and bookings made by guests from specific countries (e.g. China and Russia). Among the factors, booking lead time and country of residence play the largest role, particularly for online bookings.

The analysis is based on individual-level booking data from one hotel chain in Finland, and therefore cannot be generalised for the total population of hotels in the country under observation.

The main contribution of this paper is a thorough investigation of the factors that influence cancellation behaviour at both the theoretical and empirical levels. Detailed and unique data from a hotel reservation system allow for new empirical insights into this behaviour.

Quality function deployment (QFD) is a suitable tool for understanding the expectations of hotel guests from services provided to them and designing the new one. It is also a well-known technique for improving service and product quality in general. First applied by Yoji Akao in 1960, the idea behind QFD is to understand the customer needs and determine the problem which might be associated with product or service provided by an enterprise. The purpose of this paper is to present how check-in operations in hospitality business can be improved with the help of QFD.

In this study, deep interview was employed as main data gathering instrument. Once customer expectations were assessed, a House of Quality scheme was established. Consequently, the QFD matrix was being analyzed as a whole.

The results of the study demonstrate that customers do not want to wait in queue or for any process on the front desk.

The research contributes to the literature a new technical term on hospitality industry, “Voice of Hotel.”