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Article
Publication date: 15 September 2021

Shu-Hsien Liao, Retno Widowati and Ting-Hung Lin

In terms of service hospitality, recent discussions of value-in-use from the perspective of service-dominant logic have focused on the customer’s determination of value and…

Abstract

Purpose

In terms of service hospitality, recent discussions of value-in-use from the perspective of service-dominant logic have focused on the customer’s determination of value and control of the value creation process. The purpose of this paper is to extend these discussions by exploring the value creation process in the Western-style restaurant in Taiwan, which is developed value-in-eat creation for restaurants. In Taiwan, Western-style restaurants are as popular as Chinese restaurants because of globalization and cultural integration. However, to local restaurateurs and managers, managing a Western-style restaurant in terms of localization and hospitality on value-in-eat creation presents both academic and practical issues. Thus, this paper aims to investigate Western-style restaurant hospitality management alternatives on the value-in-eat creation process in Taiwan using a data mining approach.

Design/methodology/approach

Based on a market survey, a total of 1,187 questionnaires was incorporated into a database. The questionnaire design is divided into 7 parts with 35 items. All questions are designed as nominal and ordinal (not the Likert scale) scales. Data mining approach, including cluster analysis and association rules, cluster analysis is investigated possible customer profiles and association rules is implemented to explore customer preference patterns and rules on the value-in-eat creation process.

Findings

Data mining results show two patterns including Pattern 1: meal patterns and customer preferences for restaurant hospitality management and Pattern 2: customer relationship management (CRM) for restaurant hospitality management that customer profiles and preferences on meal patterns, service patterns and CRM are engaged to suggest effective Western restaurant hospitality management alternatives, such as proper bundles for restaurant types, meals, exotic atmosphere and services of hospitalities in terms of a value-in-eat creation process.

Originality/value

To the best of the authors’ knowledge, this study is the first study to investigate consumers’ behaviors in Western-style restaurants using the measurement of nominal and ordinal scale for questionnaire development and further to implement a data mining approach on selected data samples. In addition, this study illustrates the patterns/rules of Taiwan customer preferences that best explain the knowledge of how to manage Western-style restaurants from the perspective of customer hospitality using data mining.

研究目的

在酒店服务领域, 近期的从服务主流逻辑为视角关于使用价值的讨论主要集中在消费者对价值的定义以及掌控价值创造的过程。本研究的主要目的是拓展这些相关的讨论从而发掘关于在台湾经营的西餐厅的顾客价值创造过程, 进而开发餐厅的饮食价值创造。由于全球化进程, 台湾的西餐厅和中餐厅同样受欢迎。然而, 对于本地的餐厅所有人和经营管理者来讲, 管理西餐厅关于价值创造过程中的地方化和服务管理还存在学术和实践问题。因此, 本文运用了数据挖掘的方法对西餐关于价值创造的另类途径进行了探索。

研究设计/方法/途径

基于市场调研, 本研究导入了1187份问卷作为数据库。问卷由7部分35项条目组成。所有问题以称名量表和顺序量表(非李克特量表)测量。数据挖掘包括了聚类分析和关联分析。聚类分析用来分析消费者概况, 关联分析来探究顾客倾向以及饮食价值创造过程。

研究结果

数据挖掘结果显示了两种模式, 1:食物以及顾客对餐厅的接待管理的偏爱以及模式, 2:客户关系管理包括顾客概况和对饮食模式的偏爱, 服务模式以及顾客关系维护的另类建议, 诸如适度的捆绑销售包括餐厅种类, 菜系, 异域风情的就餐环境以及服务来体现饮食价值创造的过程。

研究原创性/价值

本研究是首次探索了用称名量表和顺序量来研发的消费者问卷并且运用了数据挖掘的方法研究了西餐厅的消费者行为。 此外, 本研究阐明了台湾消费者的偏爱模式从而更好的解释了如何用数据挖掘的方法来研究西餐厅的服务管理。

Article
Publication date: 28 October 2022

Shu-hsien Liao, Retno Widowati and Ching-Yu Lee

TikTok, a social media application (app), was originally positioned as a short music video community suitable for young users, and the app is user-generated content (UGC) short…

1785

Abstract

Purpose

TikTok, a social media application (app), was originally positioned as a short music video community suitable for young users, and the app is user-generated content (UGC) short video of vertical music. Users can make their own creative videos. Following the rhythm of the music, users can shoot various video content, personal talents, life records, performances, dances, plot interpretations, etc. However, what are the profiles and preferences of TikTok users, whereby the social media app is mainly developed by UGC? What is the impact of TikTok on the development of social media? In addition, what is UGC's social media model for user interactions in social networks? The purpose of this paper is to address and study these proposed issues.

Design/methodology/approach

All questionnaire items are designed as nominal and ordinal scales (not Likert scale). The obtained data from questionnaires are put into the relational database (N = 2,011). This empirical study takes Taiwan TikTok users as the research object, implements data mining analytics to generate user profiles through clustering analysis and further uses association rules’ analysis to analyze social media apps in social network interaction and social apps’ development by proposing two patterns and several meaningful rules.

Findings

This study finds that social media apps is a valuable practical research topic on online social media development. In addition, besides the TikTok, the authors eagerly await subsequent research to provide more valuable findings of social media apps in both theory and practice.

Originality/value

This study presents the research evidences that social media apps such as TikTok will be able to transcend the current development pattern of social media and make good use of the media and technology innovation of apps in social development and social informatics.

Details

Library Hi Tech, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0737-8831

Keywords

Article
Publication date: 16 February 2023

Shu-Hsien Liao, Retno Widowati and Wei-Can Lin

As of December 2021, WeChat had more than 1.2 billion active users worldwide, making it the most active online social media in mainland China. The term social commerce is used to…

Abstract

Purpose

As of December 2021, WeChat had more than 1.2 billion active users worldwide, making it the most active online social media in mainland China. The term social commerce is used to describe new online sales through a mix of social networks and/or peer-to-peer communication or marketing strategies in terms of allowing consumers to satisfy their shopping behaviour through online social media. Thus, given the numerous active users, the development of online social media and social commerce on WeChat is a critical issue of internet research.

Design/methodology/approach

This empirical study takes WeChat as the online social media research object. Questionnaires for WeChat users in China were designed and distributed. All items are designed as nominal and ordinal scales (not Likert scale). The obtained data was put into a relational database (N = 2,342), and different meaningful patterns and rules were examined through data mining analytics, including clustering analysis and association rules, to explore the role of WeChat in the development of online social media and social commerce.

Findings

Practical implications are presented according to the research findings of meaningful patterns and rules. In addition, alternatives to WeChat in terms of further development are also proposed according to the investigation findings of WeChat users’ behaviour and preferences in China.

Originality/value

This study concludes that online social media, such as WeChat, will be able to transcend the current development pattern of most online social media and make good use of investigating users’ behaviour and preferences, not only to stimulate the interaction of users in the social network, but also to create social commerce value in social sciences.

Details

The Electronic Library , vol. 41 no. 2/3
Type: Research Article
ISSN: 0264-0473

Keywords

Article
Publication date: 1 April 2024

Asyari Asyari, Perengki Susanto, Mohammad Enamul Hoque, Rika Widianita, Md. Kausar Alam and Abdullah Al Mamun

Higher education institutions (HEIs) play a pivotal role in fostering economic development by cultivating skilled workforce and generating knowledge and innovation. However, HEIs…

Abstract

Purpose

Higher education institutions (HEIs) play a pivotal role in fostering economic development by cultivating skilled workforce and generating knowledge and innovation. However, HEIs may pose a potential risk to sustainable economic development due to the generation of food waste inside their campus canteens. Therefore, this study aims to examine the influence of attitude, subjective norm (SN), perceived behavior control (PBC), religiosity and pro-social behavior among State Islamic Religious College (SIRC) students on their intention to avoid food waste behavior. This study also focused on the mediating role of the three original theory of planned behavior (TPB) variables and pro-social behavior in the relationship between religiosity and the intention to reduce food waste.

Design/methodology/approach

Questionnaires were used to collect data from 443 students at SIRC. The collected data were processed and analyzed using structural equation modelling to test direct, indirect and mediating effects.

Findings

The empirical results indicated that the eagerness of students at SIRC to reduce their behavior of leaving food behind can be driven by their negative attitudes or views toward food waste, the practice of religious teachings in their lives, the belief that they can avoid food waste and their concern for the environment. The empirical results reveal that even though religiosity influences SN, it is unable to strengthen the relationship between religiosity and the desire to be anti-food waste.

Practical implications

In addition to contributing to the food waste literature in the context of eating behavior, the results of this study have theoretical and practical implications.

Originality/value

To assess SIRC students’ behavioral intentions to avoid food waste behavior, this study used a contemporary setting to measure attitude, SN, PBC, religiosity and pro-social behavior, so strengthening the TPB’s empirical underpinning.

Details

International Journal of Ethics and Systems, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 2514-9369

Keywords

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