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The aim of this paper is to investigate the effect of management earnings forecasts on the level of information asymmetry around subsequent earnings announcement.

Employing the adverse selection cost method suggested by George et al., the paper compares for each sample firm the adverse selection cost around earnings announcement in forecasting years with that in non‐forecasting years.

Consistent with Diamond and Verrecchia is the finding that the earnings announcement in non‐forecasting years decreases information asymmetry during a three‐day announcement period and increases in a post‐announcement period up to seven days. No significant change in information asymmetry between pre‐ and post‐announcement periods when firms released a “good” news forecast is found. The firms that previously released a “bad” news forecast experience a significantly lower information asymmetry than those that did not forecast during announcement or post‐announcement days, and experience a decrease in information asymmetry in a five to seven‐day post‐announcement period.

This paper provides the first empirical reports on the different information asymmetry changes around earnings announcements followed by a “good” news management forecast from those followed by a “bad” news forecast.

In this article, we identify various foodservice-related attributes that are important for undergraduate students residing in hostels and avail service from specific foodservice providers. We also investigate the performance of attributes to determine areas where the foodservice providers should maintain a high performance or where improvement is required.

We apply the Kano methodology to design the questionnaire for 24 different attributes. For each attribute, we construct three questions; namely, functional type, dysfunctional type, and performance of the hostel foodservice. We collect a total of 317 responses. We use multiple methods to determine the dominant category. Finally, combining the values of these methods, we study relative positions of the attributes in the importance–performance grid.

Based on the Kano categorization, quality-related attributes are most important, followed by hygiene, comfort, availability, variety, and time, in the descending order. The gender of the respondent plays an important role in categorization of some attributes. Using the importance–performance analysis, we identify the attributes where the foodservice provider should maintain a high performance or where improvement is required. Improvements in some attributes are difficult due to foodservice provider's self-assessment of high performance or high difficulty for improvement.

In this study, we examine the importance of various foodservice attributes among undergraduate residential students. We combine multiple methods of Kano categorization to compute importance values of the attributes. We also investigate the reasons behind the gap between student's and foodservice manager's perception of the performance of these attributes.

This study aims to examine student’s foodservice experience and its effect on satisfaction, dining frequency and expenditures.

A total of 674 samples collected at a large Malaysian private university were used for data analysis. Structural equation modelling based on partial least squares method was conducted.

Results confirm that student foodservice experience significantly influences satisfaction, dining frequency and dining expenditure. Furthermore, four first-order constructs (product component, service component, price component and healthy component) are also validated on the designated second-order construct (customer foodservice experience).

These findings indicate that on-campus foodservice operators should focus on student experience and satisfaction to increase visits and expenditures.

This study would enable on-campus foodservice operators to have a better understanding of various dimensions of foodservice experience which will lead to students’ satisfaction and encourage the development of their visits and expenditure.

This paper aims to examine communication channels for in‐home service provision. In particular, it aims to focus on the joint effect of two converging trends: the increase of in‐home services involving high degrees of customer participation;and the extension of the number of channels that service firms use to communicate with customers. It seeks to assess which benefits customers desire of communication channels across in‐home service production formats and how these benefit desires determine their communication channel consideration for in‐home services.

Based on a literature review a conceptual framework was constructed. Using the association pattern technique (APT), a survey of 383 customers of a Dutch energy company was carried out. The APT enabled the authors to quantify the relationship between participative in‐home service provision situations, desired communication channel benefits, and communication channel consideration.

Results show that customers focus more strongly on functionally‐ and economically‐oriented communication channel benefits in high customer participation service formats. In contrast, socially‐oriented communication channel benefits seem more appropriate when low customer participation in the provision of in‐home services is involved. The match between benefits desired by the customer and benefits provided by a communication channel is identified as a central mechanism behind communication channel consideration for in‐home services. Furthermore, evidence is found for customer heterogeneity in desired communication channel benefits and channel consideration, based on age, education, and past channel usage.

This paper contributes to the multichannel knowledge base by hypothesizing and demonstrating how specific benefit desires arise from allowing/requiring customers to participate in in‐home service provision. The study also provides valuable insight into the mechanism behind communication channel consideration by customers during in‐home service provision.

The purpose of this study is to investigate the relationships among determinant (ease of use), extrinsic (usefulness) and intrinsic motivations (enjoyment), attachment and usage intention regarding seniors’ use of mobile devices for tourism. In addition, this study examines the moderating role of knowledge in these relationships.

The researchers collected data via online surveys to reach the target population of this study, 55 years and older adults who had used mobile devices for tourism. The researchers used the partial least squares approach for this study.

The results reveal that ease of use has significant effects on extrinsic and intrinsic motivations. The motivations of usefulness and enjoyment significantly affect attachment, which, in turn, influences usage intention. The relationships between ease of use and usefulness, ease of use and enjoyment and enjoyment and attachment were stronger for the high-knowledge group than for the low-knowledge group. The relationship between usefulness and attachment was stronger for the low-knowledge group than for the high-knowledge group.

The findings of this study provide compelling implications for academics and practitioners in the senior tourism field.

The compelling insight of this study is the development of a research model that combines an emergent construct of attachment as a mediator and knowledge of technology as a moderator.

This research provides a comprehensive overview of the luxury brand cognitive and affective experience, category ownerships and consumption level of affluent adult consumers in the USA. The purpose of this study was to illuminate generational cohorts’ differences and/or similarities among the consumers regarding collecting behavior of, brand self-congruity toward and emotional brand attachment with fashion luxury brands.

Using a cross-sectional quantitative approach, the authors conducted a national, representative online survey, 443 usable responses were collected from four generational cohorts, namely, older boomers, younger boomers, Generation Xers and Millennials, who reported an annual household income of US$150,000 or more. Descriptive and multivariate statistical analyses were used to provide the empirical findings.

Findings suggest that there are significant differences in the luxury brands they owned the most; Millennials exhibited significantly more frequent purchases of luxury fashion goods for all retail types – both brick-and-mortar and online, as well as upscale and discount-image retailers, compared to older Baby Boomers; and there are clear distinctions of cognitive, affective and behavioral responses toward fashion luxury goods between Millennials and older Baby Boomers. For instance, Millennials are more emotionally attached to luxury fashion brands, they see themselves more aligned with the brand image, and they collect such goods significantly more, compared to the older Baby Boomers.

By providing empirical evidence of contrasting each generational group’s unique consumption behavior in terms of luxury brand goods such as ownership level (accessible vs high-end luxury), retail channel choice behavior, cognitive, affective and behavioral responses toward the luxury fashion goods, the authors provided clear strategies for the luxury brand managers regarding two distinctive segments in the luxury marketplace.

The purpose of this paper is to determine the students’ perceptions of an on-campus foodservice operation at an identified historically black college and university (HBCU) and its effect on their satisfaction and dining frequency.

A survey of 685 students was conducted to collect data. Partial least squares based structural equation modeling is used to test the proposed structural model with SmartPLS 3.0.

Results confirm that quality of food, ambience, value for money, food and beverage options and service quality have a positively significant impact on students’ overall satisfaction with the on-campus foodservice operation and dining frequency. As such, all the hypotheses are supported.

These findings indicate that on-campus foodservice operators should focus on quality of food, ambience, value for money, food and beverage options and service quality to achieve student satisfaction. This in turn could positively impact the institution’s reputation, student retention and the marketability of the institution to future students.

This study would help on-campus foodservice operators to better understand the impact of the various elements of foodservice experience which will lead to students’ overall satisfaction and dining frequency, particularly in a HBCU setting.

Recent research on immersive experiences in online environments for higher education has attributed a fundamental role to two distinct yet connected psychological phenomena: the feelings of being virtually present in the education environment, often simply called presence, and peak episodes of flow. The authors conceptually delimitate these two psychological facets of e-learners’ experiences and examine their interplay. The authors show how flow episodes are elicited by students’ sense of control over the online education environment, their attention being focussed on the learning tasks, and their feelings of being physically placed in the online education setting. Also, the interactivity created by the online education environment evokes an e-learner’s imagery, which in turn triggers presence feelings and episodes of flow. The authors further show that, although presence and flow are triggered by some common antecedents, they differ in the object of the individual’s immersion, and that presence feelings facilitate flow. Moreover, the authors provide practical recommendations for higher education institutions, policy makers and the academic and information and communication technology community involved in e-learning, to make sure e-learner experiences reach their fullest potential.

Food delivery robot service (FDRS) is a novel service using autonomous delivery robots that alters human delivery in mobile food ordering. Despite FDRS companies’ skyrocketing service expansions throughout the USA, there has been limited understanding of customer perceived value, customer satisfaction and loyalty which is imperative to promote repeat sales. Therefore, this study aims to examine customer perceived value of FDRS, identify antecedents of customer satisfaction with FDRS and investigate the additional impact of customer satisfaction and loyalty toward FDRS and the restaurant using FDRS.

As a sample population, this study targeted the US customers over 18 years old and have used FDRS within the past 12 months. With a total of 323 responses, descriptive statistics, confirmatory factor analysis and structural equation modeling were conducted for data analysis.

The findings of this study demonstrate the positive impacts of functional, price and emotional value on customer satisfaction. The current study also shows that customer satisfaction positively influences customer loyalty toward FDRS and the restaurant.

To the best of the authors’ knowledge, the current study is arguably the first to investigate customers’ post-purchase experience with FDRS, which enhances understanding of customer behavior toward the service. Moreover, with a multidimensional consumption value approach from the theory of consumption values, this study provides a single framework to explore the relations between customer perceived value, satisfaction and loyalty in the FDRS context.

食品配送机器人服务（FDRS）是一种使用自主配送机器人改变移动食品订购的新型服务。尽管FDRS公司在美国各地的服务扩张迅猛, 但对于顾客感知价值、顾客满意度和忠诚度的理解仍有限, 而这对于促进重复销售至关重要。因此, 本研究旨在考察顾客对FDRS的感知价值, 确定影响顾客对FDRS满意度的先决条件, 并调查顾客对FDRS及使用FDRS的餐厅的满意度和忠诚度的影响。

本研究以美国18岁以上并且在过去12个月内使用过FDRS的顾客为样本, 共收集到323份回答。采用描述性统计、确认性因素分析和结构方程模型进行数据分析。

本研究的结果显示功能性、价格和情感价值对顾客满意度有积极影响。当前研究还表明, 顾客满意度对FDRS及餐厅的忠诚度有积极影响。

本研究可以说是首次调查顾客对FDRS购买后的体验, 从而增进对顾客对该服务行为的理解。此外, 本研究采用了来自消费价值理论的多维消费价值方法, 为探索FDRS背景下顾客感知价值、满意度和忠诚度之间的关系提供了一个单一的框架。

The purpose of this paper is to examine the structural relationships among lifestyle of health and sustainability (LOHAS), healthy food choices, trust, and emotional loyalty and the moderating role of age between seniors and non‐seniors in restaurants.

Partial least squares (PLS)‐graph software (version 3.0) was used to analyze the measurements and structural models. The authors employed a PLS regression analysis for both the formative and reflective constructs in the empirical test of the research model.

The study revealed that the senior market segment differs from the non‐senior market segment in the following ways: the magnitude of impact of LOHAS on healthy food choices is much stronger for senior diners than for non‐senior diners and the impact of LOHAS on trust and emotional loyalty is greater for seniors than non‐seniors.

The results of this study can guide the restaurant industry in its research on the implications of LOHAS for seniors.

Restaurant marketers should develop different strategies for the senior and non‐senior market segments, and they need to focus on target segments rather than attempting to appeal to the market as a whole.

This paper assists researchers and practitioners by shedding light on the differences among LOHAS, healthy food choices, trust, and emotional loyalty between senior and non‐senior diners.