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Article
Publication date: 16 March 2015

DongHee Kim, SooCheong (Shawn) Jang and Howard Adler

The purpose of this paper is to determine hidden drivers of electronic word-of-mouth (eWOM) by modeling attributes of self-relevant and quality-relevant values. This is a…

Abstract

Purpose

The purpose of this paper is to determine hidden drivers of electronic word-of-mouth (eWOM) by modeling attributes of self-relevant and quality-relevant values. This is a meaningful extension of previous consumer behavior research regarding the association of eWOM and self-constructs.

Design/methodology/approach

An on-site survey was conducted to collect data. Statistical analyses, including structural equation modeling and multigroup analysis, were used to empirically examine which factors significantly influence café customers to engage in eWOM.

Findings

The study found significant drivers of eWOM intentions by examining self-relevant values connected with the café, such as conveying reflected appraisal of self, conspicuous presentation and self-image congruity beyond the simple evaluation of service quality. The moderating effect of consumer opinion leadership on the relationships between those drivers and eWOM intentions was also investigated.

Practical implications

The results demonstrated that consumers’ self-construal value was a salient diver of eWOM intentions rather than service quality value itself. However, the findings showed that these service qualities positively influenced opinion leaders’ eWOM intentions to generate information. This makes an important contribution by providing practical messages for foodservice operators to develop more effective marketing strategies.

Originality/value

The present research extends our understanding of the drivers of eWOM beyond the idea that eWOM simply reflects perceived quality evaluations. The authors found that consumers can construct a self-identity and present themselves to others in the virtual world by showing “what they eat or experience”.

Details

International Journal of Contemporary Hospitality Management, vol. 27 no. 2
Type: Research Article
ISSN: 0959-6119

Keywords

Content available
Article
Publication date: 21 February 2018

Maria Ek Styvén and Tim Foster

The purpose of this paper is to analyse factors influencing the propensity to share travel experiences in social media during a trip, across a sample of Millennial and…

Abstract

Purpose

The purpose of this paper is to analyse factors influencing the propensity to share travel experiences in social media during a trip, across a sample of Millennial and Generation Z consumers in three different countries.

Design/methodology/approach

An online survey was sent to consumers between 16 and 30 years in Sweden, UK and India. Structural equation modelling and multigroup analysis was conducted to compare results between countries and generations.

Findings

Young travellers’ need for uniqueness (NFU) and opinion leadership (OL) with regard to travel tends to increase their propensity to share travel experiences in social media during a trip. Reflected appraisal of self is strongly related to NFU and OL and may therefore indirectly influence the propensity to share. Some differences were found between generations and countries.

Research limitations/implications

Future research could consider comparisons between travellers from younger and older generations. The hypotheses formulated in this study could be tested in other countries. Further adaptions or extensions of existing NFU scales to fit in the travel and tourism context are suggested.

Practical implications

Millennial and Gen Z consumers will constitute an increasing part of travellers and visitors in the future. Through a better understanding of their behaviour, tourism managers can design strategies to engage them and increase electronic word-of-mouth (eWOM).

Originality/value

This study contributes by addressing the lack of research on “self”-related drivers of eWOM in general social media during the trip, and by providing an international perspective through cross-cultural comparisons.

Details

Journal of Tourism Futures, vol. 4 no. 1
Type: Research Article
ISSN: 2055-5911

Keywords

Content available
Article
Publication date: 6 November 2020

Le Thi Thanh Ha and Vo Thanh Thu

This paper examines whether guests contribute sWOM (social word of mouth) on different SNSs (social networking sites) regarding various personal motivations. SNSs have…

Abstract

Purpose

This paper examines whether guests contribute sWOM (social word of mouth) on different SNSs (social networking sites) regarding various personal motivations. SNSs have changed the way guests eat and experience their food and dishes. Marketing managers have effectively targeted SNSs as a marketing tool, yet have little research about drivers of guests' sWOM contribution on SNSs has been done. A model including the significant motives: (1) experiences, (2) opinion leadership, (3) reflection of self and (4) need for unique is tested to investigate their positive effects on contribution behavior of social media guests.

Design/methodology/approach

The data collected from 411 guests by using the snowball method was used for analysis. The structural equation modeling was applied to examine the relationships among the constructs and test the eight proposed hypotheses.

Findings

Results reveal that experiences, opinion leadership, reflection of self and need for unique were positively associated with contributing sWOM of restaurants. Furthermore, those who have positive experiences tend to be opinion leadership and reflection of self. And guests who show reflection of self, they are more likely to have opinion leaders and show need for uniqueness. Our study expands the existing frameworks of sWOM contribution by identifying various motivations and labeling sWOM. Findings provide restaurant managers with managerial implications for online marketing strategies on SNSs to attract sWOM contribution among guests.

Research limitations/implications

It has some limitations while discovering the motivations of positive sWOM contribution. First, we only focused on the motivation of contributing positive sWOM, while negative sWOM received many arguments in changing attitudes toward buying products or services. Second, we collected data in Vietnam only without comparing with different countries. Future research could explore further cross-cultural perspectives to fill the gap. Third, this study explored sWOM contribution in service environment, sWOM contribution from service context may be slightly different from those of product brands.

Practical implications

These findings highlight the motivations of sWOM contribution that restaurant managers must recognize and make use of it. SNSs have given power to consumers to post everything at anytime and anywhere they like, therefore restaurant managers need to deeply understand why their consumers contribute sWOM. In digital era, customers and guests have become the ultimate tools for promoting product or service brands. The marketing managers should create an online platform in order to facilitate their consumers to discuss their brand frequently (Charu et al., 2018). Restaurants should have policies to push positive eWOM maximally and also reduce advertising costs.

Originality/value

This is one of the first studies on sWOM contribution of what motivate guests to contribute their sWOM on SNSs. Theoretically, this study offers deep insights into the links between various motivations and sWOM in foodservice context. Managerially, understanding these motivations allow marketing managers create effective policies that motivate guests to contribute positive word of mouth.

Details

Journal of Asian Business and Economic Studies, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 2515-964X

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Article
Publication date: 2 April 2019

Rob Law, Daniel Leung and Irene Cheng Chu Chan

This study aims to present a state-of-the art review on information and communication technology (ICT) research in hospitality and tourism published between 2014 and 2017.

Abstract

Purpose

This study aims to present a state-of-the art review on information and communication technology (ICT) research in hospitality and tourism published between 2014 and 2017.

Design/methodology/approach

A total of 288 full-length articles from eight top-tier hospitality and tourism journals were gathered by harnessing a systematic literature search approach. Subsequently, the authors used a qualitative content analysis to review, analyse and assign all included articles into a framework with six consumer-related and five supplier-related research streams.

Findings

In terms of volume (i.e. the amounts and ratios of ICT research in top-tier journals by publication year) and variety (i.e. the diversity of research topics), a significant progression of ICT research in hospitality and tourism is observed. However, some old and new knowledge gaps are still inadequately addressed, thus requiring scholars and practitioners to conduct additional research in the future.

Practical implications

The accumulation of knowledge and actionable clues in this study is expected to keep practitioners updated with the overwhelming volume of ICT research.

Originality/value

This study contributes to the literature by accelerating the accumulation of knowledge on research topics and setting forth an agenda for future research. The findings also complement prior literature reviews by providing an overview of how knowledge on ICT research in hospitality and tourism has progressed since 2014.

Details

International Journal of Contemporary Hospitality Management, vol. 32 no. 2
Type: Research Article
ISSN: 0959-6119

Keywords

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Article
Publication date: 3 November 2020

Md Rajibul Hasan, Assem Abdunurova, Wenwen Wang, Jiawei Zheng and S.M. Riad Shams

The purpose of this study is to gather insights into digital consumer behaviour related to Chinese restaurents by examining visual contents on Tripadvisor platform.

Abstract

Purpose

The purpose of this study is to gather insights into digital consumer behaviour related to Chinese restaurents by examining visual contents on Tripadvisor platform.

Design/methodology/approach

Using the deep learning approach, this research assessed consumer-posted online content of dining experiences by implementing image analysis and clustering. Text mining using word cloud analysis revealed the most frequently repeated keywords.

Findings

First, 4,000 photos of nine Chinese restaurants posted on Tripadvisor’s website were analyzed using image recognition via Inception V3 and Google’s deep learning network; this revealed 12 hierarchical image clusters. Then, an open-questionnaire survey of 125 Chinese respondents investigated consumers’ information needs before visiting a restaurant and after purchasing behavior (motives to share).

Practical implications

This study contributes to culinary marketing development by introducing a new analysis methodology and demonstrating its application by exploring a wide range of keywords and visual images published on the internet.

Originality/value

This research extends and contributes to the literature regarding visual user-generated content in culinary tourism.

Details

Journal of Place Management and Development, vol. 14 no. 1
Type: Research Article
ISSN: 1753-8335

Keywords

Content available
Article
Publication date: 4 June 2018

Fabio Corbisiero and Elisabetta Ruspini

Abstract

Details

Journal of Tourism Futures, vol. 4 no. 1
Type: Research Article
ISSN: 2055-5911

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Book part
Publication date: 11 July 2006

Susan Schultz Kleine, Robert E. Kleine and Debra A. Laverie

In this article, we examine how person–possession relations vary across three stages of the role-identity cultivation processes. We explore stage-related variation in the…

Abstract

In this article, we examine how person–possession relations vary across three stages of the role-identity cultivation processes. We explore stage-related variation in the accumulation of role-related consumption stimuli and their self-relevance in a cross-sectional sample of two freely chosen athletic role-identities. Results show that as individuals cultivate an identity they accumulate more role-related possessions, social ties, and media commitments, and evaluation of those elements becomes more positive, yet the impact of those stimuli on self-conception declines. Ultimately, the results suggest that a full understanding of person–possession relations must include consideration of how role-identity cultivation stage moderates relations between people and consumption stimuli.

Details

Research in Consumer Behavior
Type: Book
ISBN: 0-7623-1304-8

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Abstract

Details

The Emerald Review of Industrial and Organizational Psychology
Type: Book
ISBN: 978-1-78743-786-9

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Article
Publication date: 1 February 2006

Christopher D. Hopkins, Catherine A. Roster and Charles M. Wood

This research proposes to examine how the retirement experience in the USA is cultivated via the appraisal process and reflected in post‐retirement lifestyle postures and…

Abstract

Purpose

This research proposes to examine how the retirement experience in the USA is cultivated via the appraisal process and reflected in post‐retirement lifestyle postures and consumption changes.

Design/methodology/approach

A sample of 298 recent retirees were surveyed to test hypotheses suggested by a proposed model of the retirement experience. The model proposes that the appraisal process is integral in determining how a retiree interprets impact of the event for self‐identity and reflects self‐realignment strategies in post‐retirement consumption patterns.

Findings

Findings show that perceptions of resource availability are important predictors of retiree appraisals. Furthermore, appraisals directly impact retirees' adoption of a post‐transition lifestyle posture, whether “new start”, “continuation of life”, “disruption to life”, or “beginning of old age”. Also explored are differences between lifestyle postures and post‐retirement consumption expenditures across a number of product categories. Generally, retirees who adopt the perspective of retirement as a “new start” or as a “disruption” tend to increase expenditures in “experiential” and “outward‐oriented” product categories. Retirees who adopt the perspective of retirement as the beginning of “old age” or as a “continuation” of past selves tend to increase expenditures in “non‐experiential” and “inward‐oriented” product categories.

Practical implications

Retirees are an increasingly important cohort for marketing in many industries. The findings demonstrate that individuals appraise the retirement event very differently and in turn respond to marketing activities very differently, which has implications for marketing segmentation strategies.

Originality/value

This research extends prior research of life transitional events by highlighting the importance of considering individuals' attitudes toward major life transitional events as an important factor in predicting their responses to these events.

Details

Journal of Consumer Marketing, vol. 23 no. 2
Type: Research Article
ISSN: 0736-3761

Keywords

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Article
Publication date: 1 November 1997

Patricia Hind and Yehuda Baruch

Much research has been directed towards women in management over the past 20 years. Results show that, despite progress being made towards gender equality as to career…

Abstract

Much research has been directed towards women in management over the past 20 years. Results show that, despite progress being made towards gender equality as to career opportunities, there are still real differences between the sexes in career development and entry to top management levels. Contemporary thinking (Evetts, 1993) suggests that gender‐related research should focus on the development of women’s career prospects in terms of promotion once organizational or professional entry has been established. In line with this, the study reported in this paper (n = 846) was designed to examine and evaluate the potential and actual gender differences in the perception of appraisal systems and career development. Using a closed questionnaire measuring relevant demographic variables and ensuring control of others (educational background, salary, age, tenure, gender, hierarchy level) a number of motivational and attitudinal variables (needs for achievement, control, organizational, job and career satisfaction, organizational commitment) were identified as being relevant to self, peer and manager appraisal processes. Results suggested that gender differences in the reported evaluation of such systems may be detected. Gender variances were found in the cognitive bases of employee work‐oriented attitudes and these were reflected through measures of perceptions of the utility and relevance of formal organizational appraisal systems. Overall, the results indicated that females and males use different information bases when evaluating performance appraisal systems.

Details

Women in Management Review, vol. 12 no. 7
Type: Research Article
ISSN: 0964-9425

Keywords

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