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This study aims to construct an integrated social entrepreneur system in the rural area of Hengshan, Taiwan, that could benefit four stakeholders, namely, tourists, business, community and government. Two social entrepreneur cases demonstrate a mutually beneficial situation of lowering the structural unemployment rate, returning young human capital to villages and innovating rural tourism through the activism of service science.

Qualitative approach was applied to data obtained from 12 research projects spanning three years. Service experience engineering (SEE) methods were used to conduct a service design for social entrepreneurs in an integrated service system. The service system aimed to innovate rural tourism through the activism of service science.

SEE methods explain a series of service design processes that helped our research team start up two social entrepreneur projects as service prototypes to offer service innovation based on cultural creativity to innovate rural tourism. These two social entrepreneurs in rural tourism offer job opportunities to young people and senior citizens alike. In addition, an integrated service system of interdisciplinary knowledge, multi-stakeholders and local resources fulfills various requirements of stakeholders to promote sustainable rural tourism.

Real action studies are limited in the research on social entrepreneurs. This case study provides research insights into service science and calls for action in practice to change the future of a local village. The results provide the philosophy and knowledge of service science that social entrepreneurs of rural tourism can use in the village. Designing service innovation for rural tourism has shaped its vision toward a sustainable tourism system.

Few studies have shown that social entrepreneurs could innovate rural tourism. The present study presents an action case through the activism of service science.

This study aims to investigate how different menu types trigger diners’ behavioral intentions in restaurants’ innovation diffusion from paper to digital menus.

Four menu types, namely, paper menus with text only, paper menus with text and images, digital menus that show text and images or text and video with self-service technological functionality, are designed to empirically examine a mental process through which perceived information quality, perceived food quality and perceived service quality influence diners’ behavioral intentions.

Based on the online survey data from 502 diners, results show that the menu design influences customers’ perceptions. The video-based digital menu is the most effective to generate diners’ behavioral intentions, followed by a paper menu with text and images.

This study contributes to the innovation diffusion theory and stimulus-organism-responses theory to encourage the joint use of auditory and visual channels for digital menu design in restaurants.

The authors confirm the digital transformation in menu design in restaurants. Restaurant diners are also prepared and comfortable with digital menus, especially in the postpandemic world.

本研究目的在于调查在餐厅从纸质菜单到数字菜单的创新扩散过程中, 不同菜单类型如何影响餐厅客人的行为意向。

通过设计并使用四种菜单类型, 分别为只有文本的纸质菜单、具有文本和图片的纸质菜单、显示文本和图片或文本和视频的数字菜单以及具有自助技术功能的数字菜单, 本研究以实证方法考察了感知信息质量、感知食品质量和感知服务质量如何影响餐厅客人的行为意向的心理过程。

根据对502名餐厅客人的在线调查数据显示, 菜单设计影响了客人的感知。基于视频的数字菜单是影响餐厅客人行为意向最有效的菜单类型, 其次是文本和图片的纸质菜单。

本研究表明应鼓励在餐厅数字菜单设计中同时使用听觉和视觉元素。因此, 为研究促进了创新扩散理论和刺激-有机体-反应理论的发展。

我们证实了数字菜单在餐厅菜单设计中的转型。餐厅客人, 尤其是在在后疫情时代, 已经准备好并愿意接受使用数字菜单。

The COVID-19 pandemic has caused the food delivery sector to boom as people continue to rely on services provided by online catering platforms (OCPs). However, because of the nature of sharing economy employment, gig workers’ contributions went largely ignored until intervention from institutional governance. This study aims to explore the impacts of labor market transformation after the Chinese Government issued guidance to promote gig workers’ welfare as a focal case.

Focus groups and the Delphi technique were used to explore associated impacts on OCPs and gig workers based on governance theory.

Results show that institutional governance negatively affected OCPs’ operating cost structure but sustained gig workers’ welfare. The dual effects of market mechanism and institutional governance in the sharing economy are needed to be balanced for labor market transformation.

Long-term equilibrium can be fulfilled, given the growing food-related demand for the market mechanism. Social reciprocity is expected to be realized through institutional governance for gig workers’ welfare.

This study suggests that moving from market governance to stakeholder governance, as mediated by state governance, could transform gig workers’ labor structure in the gig economy. This study presents an integrated governance theory to enhance the epistemology of institutional governance.

This study aims to investigate the development of Airbnb in China from the perspective of hospitality leaders by identifying the positive and negative effects of Airbnb development in the country.

A qualitative approach was adopted to explore the current development of sharing accommodation service in China. Focus group discussions were conducted with the managers and top executives of hotels in China.

Most of the participants affirmed that the experience of local culture and authenticity are the advantages of staying in this type of informal accommodation. From the viewpoint of hoteliers, traditional accommodation is necessary to rethink their strategies by providing authentic experiences. By contrast, Airbnb service may not seamlessly fit into Chinese culture. The result also indicated that there is a need for government to regulate the informal accommodation platforms.

This study provides views towards Airbnb from the traditional accommodation sector in Mainland China, which can contribute to the future regulation of informal accommodation services.

Chinese market is the leading sector in tourism industry. With the popularity of Airbnb development around the world, Airbnb is still in a developing stage in Mainland China. This study is based on 45 hoteliers and industry professionals in China, who share their views on Airbnb development and how it should move forward. The findings of this study shed light on the informal accommodation service and its future directions in China.

爱彼迎在中国的未来：酒店业领导者的行业观点

这项研究旨在从酒店业领导者的角度调查Airbnb在中国的发展, 以确定Airbnb在中国发展的正面和负面影响。

本文采用定性方法来探索中国共享住宿服务的当前发展。研究组与中国酒店的经理和高层管理人员进行了焦点小组讨论。

大多数参与者表示, 当地文化和真实性的体验是住在Airbnb这种非正式住宿中的优势。从酒店经营者的角度来看, 传统的住宿业需要重新考虑他们的经营策略, 为顾客提供真实的体验。相比之下, Airbnb的服务可能无法无缝融入中国文化。结果还表明, 政府需要规范非正式的住宿平台。

该研究提供了中国内地传统住宿业对Airbnb的看法, 这有助于未来对非正式住宿服务的监管。

中国市场是旅游业的主导市场。Airbnb在世界范围内不断普及, 而它在中国内地市场仍处于发展阶段。参与研究的45位中国酒店业者和行业专业人士, 分享了对Airbnb开发的看法以及其之后的发展方向。这项研究的结果阐明了非正式住宿服务在中国的未来发展方向。

El futuro de Airbnb en China: perspectiva de la industria desde el punto de vista de líderes hoteleros

Este estudio tiene como objetivo investigar el desarrollo de Airbnb en China desde la perspectiva de líderes hoteleros, mediante la identificación de los efectos positivos y negativos del desarrollo de Airbnb en el país.

Se adoptó un enfoque cualitativo para explorar el desarrollo actual del servicio de alojamiento colaborativo en China. Se llevaron a cabo discusiones de grupos focales con los gerentes y altos ejecutivos de hoteles en China.

La mayoría de los participantes afirmaron que la experiencia de la cultura local y la autenticidad, son las ventajas de alojarse en este tipo de “alojamiento informal”. Desde el punto de vista de los hoteleros, es necesario que el alojamiento tradicional, repiense sus estrategias proporcionando experiencias auténticas. Por el contrario, el servicio de Airbnb puede no encajar perfectamente en la cultura China. El resultado, también indicó que es necesario que el gobierno regule las “plataformas informales” de alojamiento.

El estudio proporciona puntos de vista hacia Airbnb desde el sector de alojamiento tradicional en China continental, que puede contribuir a la futura regulación de los servicios de “alojamiento informal”.

El mercado chino es el sector líder en la industria del turismo. Con la popularidad del desarrollo de Airbnb en todo el mundo, Airbnb aún se encuentra en una etapa de desarrollo en China continental. Este estudio se basa en 45 hoteleros y profesionales de la industria en China al compartir sus puntos de vista sobre el desarrollo de Airbnb y cómo debería avanzar. Los resultados de este estudio arrojan luz sobre el servicio de “alojamiento informal” y sus futuras direcciones en China.

This study aims to explore the augmented reality (AR) effectiveness of museum visiting.

Based on the AR marketing of the motivation model and the inspiration model, the critical mental process and AR were revealed that could increase museum visits. The mixed-methods approach was adopted to analyze the qualitative research and test the model hypotheses to understand the perceptions of the increasing AR marketing of museum visits.

The authors found that inspiration and perceived quality AR are critical to enhancing the attitudinal of museum visits. AR developers can thus focus on utilitarian and hedonic benefits in perceptual augmentation quality to inspire users’ willingness to visit museums.

This study extended the inspiration model through a mixed-methods approach to investigate how AR technologies encourage and leverage visitor experience to increase museum visit intention psychologically.

本研究旨在探索增强现实（AR）对博物馆参观的影响。

基于AR营销的动机模型和启发模型, 本研究揭示了能够增加博物馆参观动机的关键心理过程和AR技术。本研究采用混合方法分析定性研究并测试模型假设, 以了解对增加AR营销的博物馆参观的感知。

我们发现, 启发和感知质量的AR技术对提升参观博物馆的态度至关重要。因此, AR开发者可以将注意力集中在实用和享乐的益处上, 通过提升感知质量来激发用户参观博物馆的意愿。

本研究通过混合方法扩展了启发模型, 研究了如何通过AR技术在心理上鼓励和利用游客体验来增加参观博物馆的意愿。