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Many booking services in traditional people-processing service areas such as gastronomy were recently transformed into online reservation services. While advantages for platform providers (i.e. a share of the respective business) and merchants (i.e. increased operational efficiency) seem obvious, it is less known about how customers respond to these new forms of online services. This paper aims to illustrate how booking traditional people-processing services online is different from booking it via phone.

This study conceptualized a 2 × 2 experimental survey design by manipulating users’ booking channel (online vs low) and the service complexity of different, less digitized people-processing services (high: dentist vs low: restaurant). After conducting several pretests, the authors surveyed 282 respondents familiar with online booking and reservation.

The results show that the booking channel (online reservation vs phone reservation) affects associated perceived booking risk and negatively affects users’ intention to use the reservation service. Additionally, users’ attitudes toward online reservation moderate the influence of booking channel on perceived booking risk.

To the best of the authors’ knowledge, this is the first research that investigates adoption of online reservation in people-processing services.

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.

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.

Online travel agencies (OTAs) have an important role to play in reactivating tourism activity following a health crisis by providing information about the health conditions of tourist destinations. Once developed, it is necessary to analyze the effectiveness of the information provided and ascertain whether the provision of such information effects the understanding of the value of using OTAs and, in turn, the intention to do so.

This paper, based on an empirical case study conducted during the COVID-19 pandemic, examines whether following a health crisis, the quality of information provided by OTAs on the health conditions of tourist destinations and the perceived value of their offer generate a greater OTA services reuse intention, and signals, therefore, a return to travel.

The results show the quality of the information positively influences the perceived value, but not the OTA services reuse intention. Rather, the perceived value positively influences the OTA services reuse intention.

Overall, it can be suggested that providing quality health information for a destination is a necessary strategy because it contributes to increasing the perceived value of OTAs. To incentivize the intention for repeated use of OTA services, it is necessary to consider the perceived value that influences the intention to make repeat OTA reservations.

This research offers a novel perspective about the OTAs’ contribution to the recovery of the activity of the tourism industry after a health crisis. This contributes to achieving a more resilient sector in the face of future health crises.

Drawing on and extending the push-pull-mooring (PPM) framework, this paper aims to empirically explore the influencing mechanism of traveler switching intention from the hotel reservation platforms to the sharing accommodation platforms (SAPs).

This study adopts structural equation modeling to analyze the 543 responses collected among hotel reservation platforms and SAPs travelers.

The results support the positive effect of both push factors (e.g. dissatisfaction with product, service and information quality of hotels on the hotel reservation platform) and pull factors (e.g. price value, authenticity, interaction, home benefits and novelty of SAPs) on traveler switching intention. Except for the negative effect of switching cost, other mooring factors including prior switching experience and social influence positively affect traveler switching intention. The authors also found the switching cost negatively and prior switching experience positively moderated the push effects on traveler switching intention, while the social influence positively moderated the pull effects on traveler switching intention.

Recommendations of future SAP participation research to consider the competing platforms, the unique experiences of SAPs and mooring factors. Examining the factors of different sources is also useful for practitioners to better understand travelers’ demands and to improve the overall welfare of travelers.

This paper embraces an extended PPM framework to explore traveler switching intention in online travel platforms. Moreover, this paper provides unique insights into the switching behavior from the hotel reservation platforms to the SAPs.

This study examines the psychological factors that directly influence individuals’ intentions to book or arrange reservations through resort hotel websites within the context of the Unified Theory of Acceptance and Use of Technology (UTAUT). Specifically, this study focused on identifying and understanding the key drivers of online purchase intentions, including performance expectancy, effort expectancy, social influence and facilitating conditions within the UTAUT model.

This study used the UTAUT as a theoretical framework. A quantitative research approach was adopted and data were collected through surveys using a five-point Likert scale. The sample consisted of 270 participants, selected through purposive sampling. Data analysis was performed using Smart PLS software.

The results indicate that performance and effort expectancy significantly influence online purchase intentions. However, social influence did not significantly affect online purchase intention. By contrast, facilitating conditions significantly and positively influence online purchase intention.

These findings have practical implications for hotel managers and marketers. Emphasizing performance, effort expectations and facilitating conditions can improve customer perceptions of website usefulness and directly increase their intention to book. The limited impact of social influence suggests the need to focus less on social recommendations or endorsements in online marketing efforts and prioritize individual factors and objective information.

This study contributes to the field of technology and tourism by examining the psychological factors that directly influence users’ intention to purchase from resort hotel websites. This extends the understanding of online purchase intentions in the context of resort tourism and highlights the importance of facilitating conditions. This study also partially confirms the applicability of the UTAUT model in this domain and provides insights for future research on online purchase intentions in resort tourism.

This study aims to present a model drawn on both the extension of the unified theory of acceptance and use of technology (UTAUT2) and the perceived value for explaining consumer behavior toward mobile hospitality services (MHS) from two perspectives: intention to use and recommendation.

The partial least square (PLS) was applied to data gathered from 348 validated responses to a survey to test a number of research hypotheses.

Results found that the proposed conceptual model explains 62 per cent of the intention to use of MHS and 51 per cent of the variation in the recommendation. Perceived value plays a role in explaining both the intention to use and recommend MHS, with both constructs also helping in explaining behavior intention, to which effort expectancy, facilitating conditions and performance expectancy also contribute.

This research goes beyond perceived value by combining it with a cornerstone model, UTAUT2, used in technology adoption studies. The paper addresses updated MHS that include but are not limited to mobile hotel reservations.

This study aims to examine the effects of three aspects of perceived advantage (i.e. time-saving, money-saving and convenience) on Chinese consumers’ continuance usage intention and behavior of using tourism mobile applications (apps) in the context of Chinese society and culture.

Survey data were collected at 20 key tourist attractions in Jinan, China from tourists who visit the attractions. Structural equation modeling was applied to test the hypothetical model.

Empirical findings revealed that time-saving directly affected consumers’ continuance usage intention but did not influence user behavior; on the contrary, money-saving had a direct effect on user behavior, but not on intention. Convenience was found to affect both intention and behavior and had a much stronger total effect on user behavior than time-saving and money-saving.

The study findings offer insights into the further development of tourism mobile apps. While money-saving can be an effective marketing offer for user adoption of tourism mobile apps, tourism mobile apps operators should further tap into the value of time and convenience in designing and developing tourism mobile apps.

The study expands on practical knowledge of Chinese consumers’ behavior toward using tourism apps.

In the era of new technological revolution, seeking to survive and guarantee business sustainability in their digital internationalization, enterprises choose to become environmentally oriented. The need for new green business models has become evident in recent years, and enterprises offer green services in creative and eco-friendly ways. However, does the display of a green label on hotels' websites really promote the eco-conscious tourists' online booking intention? This study aims to examine the impact of the perceived label on the online sustainable hotel booking intention of the eco-conscious tourists, using the foundations of signal theory.

This study adopted a structural equation model to integrate several constructs with a sample of 349 validated responses.

The empirical results highlight, the importance of the green label perception on the eco-conscious tourists' booking intention of online sustainable hotel and the role that green trust and green perceived risk play as a mediating variable between the perception of the exposed label and the booking intention. Indeed, when booking a sustainable hotel online, the tourists may be sensitive to the exposure of a green label. Therefore, this signal decreases the perceived risk of unsustainability and ultimately increases the trust in hotel's sustainability.

The first limitation is related to the sample employed in this study. Given that most of the participants were residents of France, the results of this study may not be generalized to the entire population. Secondly, a range of other factors can affect the eco-conscious tourists' intentions to book online a hotel with green label, such as their attitude, social media influence, tourists' satisfaction, etc. Indeed, other variables and/or signals could be adopted to study online booking intention in the pandemic era.

In light of these results, theoretical and managerial implications are discussed. The findings make an important contribution to SMEs sustainability and internationalization by exploring new ties. This study considers how SMEs and specifically hotels start following green practices (e.g. adoption of an eco-label) relevant to their international environment where they operate and in response to global pressures. SMEs can survive better in the highly competitive global environment where they need to employ more green practices, however, managers should consider how green trust and green perceived risk can affect customer behavior. It also adds to the existing literature by dealing with customer perceptions about the green label of sustainable hotels and its subsequent effect on booking intention.

This study had shown the importance of the display of green label on the eco-conscious tourist's online booking intention.

While prior research on websites has largely focused on service quality perception by customers, little research has gone into the investigation of the specific sales function of the website. A survey of 111 German, Swiss and Austrian four and five star hotels was designed to test the responsiveness of hotels to reservation inquiries made through the options offered by the companies’ corporate websites (e.g. e-mail, online booking forms, request for proposal forms etc.) and to evaluate the hotels online sales performance in terms of the technical and process quality while dealing with a typical reservation request. The current study found that many hotels missed the opportunity to increase sales by failing to respond adequately to electronic reservation inquiries.