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The purpose of this paper is to develop an integrated research model that can explain current users' continuance intention regarding the adoption of virtual reality (VR).
Abstract
Purpose
The purpose of this paper is to develop an integrated research model that can explain current users' continuance intention regarding the adoption of virtual reality (VR).
Design/methodology/approach
This study builds a new research model based on the perceived value theory. The model and the hypotheses formulated are tested using partial least squares analysis with 295 respondents.
Findings
Both utilitarian value and hedonic value have positive impacts on VR users' continuance intention. Among the four constructs reflecting VR device and service-related attributes, content quality and ease of use have significant impacts on the utilitarian value and hedonic value. Visual attractiveness is positively associated with hedonic value while portability affected only utilitarian value.
Practical implications
To increase users' retention of VR, VR service providers should focus developing high-quality VR content, and VR device manufacturers should consider both ease of use and visual attractiveness of VR devices.
Originality/value
This study is the first empirical study to investigate user adoption of VR devices and services synthetically, as most of prior studies related to VR adoption mainly focused on VR devices or specific services.
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The luxury segment of the hospitality industry has experienced substantial growth in the past decade. Unfortunately, the notion of perceived luxury values has received scant…
Abstract
Purpose
The luxury segment of the hospitality industry has experienced substantial growth in the past decade. Unfortunately, the notion of perceived luxury values has received scant attention, and there is a lack of valid framework to capture consumers’ value perceptions in the context of luxury hospitality services. Using luxury restaurant as an example of luxury hospitality services, this paper aims to establish the structure of luxury hospitality values and their measures and to investigate the relationship between luxury hospitality values and purchase intentions.
Design/methodology/approach
A survey questionnaire was developed to test the proposed luxury value framework. Confirmatory factor analysis and hierarchical linear regression were used to test the hypotheses.
Findings
Four luxury restaurant value dimensions including functional value, hedonic value, symbolic/expressive value and financial value were identified. The study results further reveal that a consumer’s purchase intention is influenced primarily by hedonic value, followed by functional value and financial value. Interestingly, unlike in the context of luxury goods, the purchase of luxury restaurant services is not substantially influenced by symbolic/expressive value.
Practical implications
Hospitality firms catering to the affluent might use the luxury value framework to better understand what drives their customers’ purchase intentions, and use such knowledge to create new services or to improve current product offerings. In addition, luxury hospitality companies can use this luxury value framework to position their brands/products.
Originality/value
To the best of the authors’ knowledge, this study is the first that empirically tests a luxury value framework in the luxury hospitality context and investigates the relationship between luxury hospitality values and purchase intentions.
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Seonghee Oak and Michael C. Dalbor
Mergers and acquisitions are frequent occurrences in the world of business. While a merged firm may convert an acquired asset to other brands, the restaurant industry tends to…
Abstract
Mergers and acquisitions are frequent occurrences in the world of business. While a merged firm may convert an acquired asset to other brands, the restaurant industry tends to acquire the same brand name and does not change the name of the acquired assets. Acquisitions can prove to be a risky proposition in any industry. This study attempts to determine if a product-diversified acquisition in the restaurant industry is a value-creating decision. By comparing focused and diversified acquisitions, we try to find if focused acquisitions create value and that diversified acquisitions do not. Our initial expectation was that focused acquisitions create more shareholder value. We find that both focused and diversified acquisitions make significant positive abnormal returns for acquirers.
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Nima Gerami Seresht, Rodolfo Lourenzutti, Ahmad Salah and Aminah Robinson Fayek
Due to the increasing size and complexity of construction projects, construction engineering and management involves the coordination of many complex and dynamic processes and…
Abstract
Due to the increasing size and complexity of construction projects, construction engineering and management involves the coordination of many complex and dynamic processes and relies on the analysis of uncertain, imprecise and incomplete information, including subjective and linguistically expressed information. Various modelling and computing techniques have been used by construction researchers and applied to practical construction problems in order to overcome these challenges, including fuzzy hybrid techniques. Fuzzy hybrid techniques combine the human-like reasoning capabilities of fuzzy logic with the capabilities of other techniques, such as optimization, machine learning, multi-criteria decision-making (MCDM) and simulation, to capitalise on their strengths and overcome their limitations. Based on a review of construction literature, this chapter identifies the most common types of fuzzy hybrid techniques applied to construction problems and reviews selected papers in each category of fuzzy hybrid technique to illustrate their capabilities for addressing construction challenges. Finally, this chapter discusses areas for future development of fuzzy hybrid techniques that will increase their capabilities for solving construction-related problems. The contributions of this chapter are threefold: (1) the limitations of some standard techniques for solving construction problems are discussed, as are the ways that fuzzy methods have been hybridized with these techniques in order to address their limitations; (2) a review of existing applications of fuzzy hybrid techniques in construction is provided in order to illustrate the capabilities of these techniques for solving a variety of construction problems and (3) potential improvements in each category of fuzzy hybrid technique in construction are provided, as areas for future research.
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Won-Hyuk Lee, Tae-Wook Na, Kyung-Woo Yi, Seung-Min Yang, Jang-Won Kang, Hyung Giun Kim and Hyung-Ki Park
When a pure titanium component is fabricated in a selective laser melting (SLM) process using titanium powder, the oxygen concentration of the SLM sample increases compared to the…
Abstract
Purpose
When a pure titanium component is fabricated in a selective laser melting (SLM) process using titanium powder, the oxygen concentration of the SLM sample increases compared to the initial powder. The purpose of this paper is to study the reason for increasing oxygen concentration after SLM.
Design/methodology/approach
To understand this phenomenon, the authors analyzed the oxidation behavior during the SLM process thermodynamically.
Findings
Based on the laser parameters used in this study, the temperature of the Ti melt during the SLM process was expected to rise to 2,150°C. Based on the thermodynamic analysis, the equilibrium oxygen partial pressure for oxidation was 2.32 × 10−19 atm at 2,150°C when the dissolved oxygen concentration in the titanium is 0.2 wt.%. However, the oxygen partial pressure inside the SLM chamber was 1 × 10−3 atm, which is much higher than the equilibrium oxygen partial pressure. Therefore, oxidation occurred during the SLM process, and the oxygen concentration of the SLM sample increased compared to the initial powder.
Originality/value
Most studies on fabricating Ti components using additive manufacturing (AM) have been focused on how the changes in the microstructures and mechanical properties depend on the process parameters. However, there are a few studies that analyzed the oxygen concentration change of Ti during the AM process and its causes. In this study, the authors analyzed the oxidation behavior during the SLM process thermodynamically.
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Shufang Yang, Lin Huang, Yanli Zhang, Pengzhu Zhang and Yuxiang Chris Zhao
The literature reports inconsistent findings about the effects of social media usage (SMU). Researchers distinguish between active and passive social media usage (ASMU and PSMU)…
Abstract
Purpose
The literature reports inconsistent findings about the effects of social media usage (SMU). Researchers distinguish between active and passive social media usage (ASMU and PSMU), which can generate different effects on users by social support and social comparison mechanisms, respectively. Drawing on social presence theory (SPT), this study integrates an implicit social presence mechanism with the above two mechanisms to explicate the links between SMU and seniors' loneliness.
Design/methodology/approach
Data were collected from a field study by interviewing seniors living in eight aging care communities in China. Loneliness, social media activities and experiences with social media in terms of online social support (OSS), upward social comparison (USC) and social presence (SP) were assessed. Factor-based structural equation modeling was used to analyze the data.
Findings
OSS can mediate the relationship between ASMU and seniors' loneliness. Moreover, SP mediates between ASMU, PSMU, and seniors' loneliness, and between OSS, USC and seniors' loneliness. OSS mediates the relationship between ASMU and SP, and USC mediates the relationship between PSMU and SP.
Practical implications
This study shows that social media can alleviate seniors' loneliness, which could help relieve the pressures faced by health and social care systems. Social presence features are suggested to help older users interact with social health technologies in socially meaningful ways.
Originality/value
This study not only demonstrates that SP can play a crucial role in the relationship between both ASMU and PSMU and loneliness, but also unravels the links between SP and OSS, as well as USC.
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Yang Yang, Hongbo Liu and Xiang Chen
This paper aims to evaluate the early effects of the pandemic of coronavirus disease 2019 (COVID-19) and accompanying stay-at-home orders on restaurant demand in US counties.
Abstract
Purpose
This paper aims to evaluate the early effects of the pandemic of coronavirus disease 2019 (COVID-19) and accompanying stay-at-home orders on restaurant demand in US counties.
Design/methodology/approach
The following two sets of daily restaurant demand data were collected for each US county: foot traffic data and card transaction data. A two-way fixed-effects panel data model was used to estimate daily restaurant demand from February 1 to April 30, 2020.
Findings
Results show that a 1% increase in daily new COVID-19 cases led to a 0.0556% decrease in daily restaurant demand, while stay-at-home orders were collectively associated with a 3.25% drop in demand. The extent of these declines varied across counties; ethnicity, political ideology, eat-in habits and restaurant diversity were found to moderate the effects of the COVID-19 pandemic and stay-at-home orders.
Practical implications
These results characterize the regional restaurant industry’s resilience to COVID-19 and identify particularly vulnerable areas that may require pubic policies and managerial strategies for intervention.
Originality/value
This study represents a pioneering attempt to investigate the economic impact of COVID-19 on restaurant businesses.
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Sheng-Hshiung Tsaur and Chang-Hua Yen
Service excellence has been recognized as a crucial means of achieving customer delight. Several recent studies have argued that redundant services may be perceived as unnecessary…
Abstract
Purpose
Service excellence has been recognized as a crucial means of achieving customer delight. Several recent studies have argued that redundant services may be perceived as unnecessary by customers; however, few studies have explored the construct of service redundancy. This study aims to identify and classify service redundancy in the foodservice industry.
Design/methodology/approach
This qualitative study conducted in-depth interviews with 72 participants, namely, 36 customers and 36 managers of fine dining restaurants in Taiwan. Content analysis of the data yielded the classification of service redundancy.
Findings
This study determined 16 categories of service redundancy categorized under three themes: service behavior, service regulations and environmental factors. Furthermore, six causes and four consequences of service redundancy were identified.
Research limitations/implications
Customers and managers of fine dining restaurants were interviewed; thus, the findings may not be fully generalizable to service redundancy in other restaurant types.
Originality/value
The contribution of this research is the construction of a model of service redundancy, which could serve as a theoretical foundation for further examination of service redundancy and the relationships between the related constructs.
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Noel Scott, Brent Moyle, Ana Cláudia Campos, Liubov Skavronskaya and Biqiang Liu