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This study aims to propose an integrated moderated mediation model to examine the process by which hotels obtain competitive advantage from the perspective of hotel managers.

After obtaining the agreement of the participants, a total of 560 candidates, all of whom were hotel managers, completed a survey administered online over a three-month period from November 2020 to January 2021. Ultimately, 257 valid responses were obtained after data screening by research assistants, for a response rate of 45.89%.

By reference to the concepts of big data (BD) and sustainability, the results show that BD management is a foundational attribute with respect to the indirect effects of BD analytics capabilities via proactive market orientation and social media collaboration. Furthermore, sustainability commitments and marketing are found to affect the relationship between such analytics capabilities and competitive advantage. Additionally, information sharing and food services have positive moderating effects that strengthen the changes in critical attributes during the process of obtaining competitive advantage.

To date, despite the proliferation of the concepts of BD, social media and sustainability, there is a lack of adequate empirical evidence and systematic literature reviews to comprehensively synthesize the emerging body of literature in the fields of tourism and hospitality research.

本研究于2020年11月到2021年1月的三个月期间, 在取得560位饭店管理者的同意后, 让他们完成了在线问卷调查。最终, 经过研究助理的数据筛选后, 收集到257份有效问卷, 有效回收率为45.89%。

本研究提出了一个调节式中介模型, 透过酒店管理者的角度来探讨酒店获得竞争优势的过程。

研究结果显示, 大数据管理透过参考大数据和永续的概念, 探讨主动式市场导向和社交媒体协作对大数据分析能力产生间接影响的基本重要归因。此外, 永续承诺和行销会影响分析能力与竞争优势之间的关系。再者, 信息共享和食品服务的关系起着显著的调节作用, 在获得竞争优势的过程中加强了关键属性间的关系。

迄今为止, 尽管大数据、社交媒体和永续的概念逐渐受到重视, 但仍缺乏足够的实证和系统性文献综整来阐逑观光餐旅研究文献缺憾。

Tras obtener el consentimiento de los participantes, un total de 560 candidatos, todos directores de hotel, completaron una encuesta online en un período de tres meses, desde noviembre de 2020 hasta enero de 2021. Finalmente, se obtuvieron 257 respuestas válidas tras un proceso de comprobación por los técnicos de investigación, lo que supone una tasa de respuesta del 45,89%.

Este estudio propone un modelo de mediación moderado integrado para examinar el proceso por el cual los hoteles obtienen ventajas competitivas desde la perspectiva de los directores de hotel.

Haciendo referencia a los conceptos de macrodatos y sostenibilidad, los resultados muestran que la gestión de macrodatos es un atributo fundamental para los efectos indirectos de las capacidades analíticas de macrodatos a través de la orientación proactiva al mercado y la colaboración en los medios sociales. Además, se observa que los compromisos de sostenibilidad y el marketing afectan a la relación entre dichas capacidades analíticas y la ventaja competitiva. Asimismo, el intercambio de información y los servicios de alimentación tienen efectos moderadores positivos que fortalecen los cambios en los atributos críticos durante el proceso de obtención de una ventaja competitiva.

Hasta la fecha, a pesar de la proliferación de los conceptos de macrodatos, medios sociales y sostenibilidad, se carece de evidencia empírica adecuada y de revisiones bibliográficas sistemáticas que sinteticen de forma exhaustiva la literatura emergente en los campos de investigación del turismo y la industria hotelera.

The purpose of this study was to explore the influence of entrepreneurial attitudes, motivation and orientation on the entrepreneurial competitive advantage of innovative entrepreneurs in the tourism and hospitality industry, including those involved with bed and breakfasts, travel agencies and restaurants.

First, the sample for this study was selected through news media reporting on well-known new entrepreneurs, from lists of those entrepreneurs who have won innovation entrepreneurship loan subsidies from the government and from lists of those who have won innovation awards. Second, a pretest was used to confirm the feasibility of the questionnaire. The pretest survey was distributed to a total of 150 tourism and hospitality entrepreneurs. A total of 8 dimensions/facets and 36 items were confirmed. Finally, data collection took place for 9 months. A total of 1,150 questionnaires were distributed, and 606 questionnaires were recovered.

This study proposes a new multi-integration model of moderation-mediation analysis. The innovative business model explores the relationship between entrepreneurial factors and competitive advantage. Based on a survey of 606 staff members and managers of tourism and hospitality firms, entrepreneurs in the tourism and hospitality industry with entrepreneurial attitudes and motives had opportunities to increase their entrepreneurial orientation.

In the process of innovative entrepreneurship, whether through organizational learning or other enterprise cooperation, it is necessary to pay more attention and propose different environmental management strategies. In addition, this study also found that marketing uncertainty moderates between entrepreneurial attitudes and entrepreneurial motives. Entrepreneurial motives are more conservative than other motives, and there is increased confidence in investing in innovative entrepreneurship in stable environments.

This study indicates that innovative entrepreneurial tourism and hospitality firms have a mediating or moderating effect on the relationship between entrepreneurial attitudes and positional advantage. If used properly, these resources can help the new entrants in the tourism and hospitality sector avoid the limitations of environmental change, firm size or insufficient information and improve their competitive advantage.

This study attempts to fill the research gap by extending sustainability literature and providing empirical evidence that considers sustainability marketing commitment (SMC) as a fundamental attribute of effective marketing strategy that consequently improves tourism service quality, as represented by service attractiveness.

In the current study, data was collected from 313 tourism and hospitality firms. To test the model, this study applied structural equation modeling (SEM) to investigate the relationships among environmental strategy, SMC, supplier trust and service attractiveness in a mediation-moderation setting.

The results indicate that the multiple mediation effects of environmental strategy may indirectly influence tourist attractiveness through SMC and tourism services. The two-way moderating effects reveal that supplier trust and socialization strengthen the service attractiveness development process, while three-way interaction discovered that socialization and supplier trust positively moderate the relationships between tourism services and service attractiveness.

Sustainable strategy is a future trend for tourism business management; however, unknown to most is the role of marketing and environmental strategy in tourism business due to lack of integration with concepts in marketing strategy, with the multidimensionality of tourism services, and with the function of trust and socialization, critically undermining analyses of service attractiveness. This paper combines corporate sustainability and sustainability marketing methods to explore how an environmental strategy can improve tourism services and enhance a destination's attractiveness based on a mediation-moderation mechanism.

The purpose of this study is to illustrate the different systems controlling coronavirus disease 2019 (COVID-19) and curbing the impact of the virus on the hospitality economy. The author’s clarified the critical attributes of the government, organization management system and consumer behaviour using mediation-moderation models and demonstrated how those critical attributes influenced customer consumption intention during COVID-19 in Taiwan.

Due to the impact of the COVID-19 pandemic, this research is mainly distributed through online questionnaires through Facebook and other social media channels to recruit volunteers. Second, the pre-test survey used 100 questionnaires collected from juniors and seniors from a university in northern Taiwan to make predictions. Third, this study also conducted a questionnaire validity analysis, which identified 9 criteria and 34 items. Fourth, the questionnaire collected samples for a total of three months. Structural equation modelling was used to test the hypotheses in a sample of 1,098 consumers in Taiwan.

This study considers government, enterprise and consumer levels and conducts relevant factor analysis from consumers’ perspectives to understand the changes in consumer behaviour under COVID-19 influence. Regarding mediation, this study finds that information and communication mediate the relationships between crisis management and COVID-19 impact. Regarding moderation, this study exposes the critical moderating part of human resources, that hygiene and safety strengthen the relationships between COVID-19 impact and attitude towards life and that perceived anxiety strengthens the relationship between attitude towards life and consumption intention.

During COVID-19, restaurants should cooperate with the government to reduce the risk of community infection. Therefore, the government also needs to cooperate with restaurant companies to enhance the industrial economy, actively communicate with consumers and provide correct and sufficient information. At the same time, restaurant enterprises also need to have sufficient human resource arrangements, hygiene and safety planning to eliminate consumers’ doubts.

These findings indicate that consumers’ consumption intention to eat out is affected by the COVID-19 impact and attitude towards life. This research also confirms that perceived anxiety has a mediating effect on the relationship between consumer attitudes towards life and consumption intentions. To improve the restaurant economic process, they should consider solutions to reduce consumers’ perception of the COVID-19 impact and fear of eating out.

This study aims to determine essential attributes of sustainable service innovation (SSI) in the Taiwan hospitality industry.

By combining qualitative and quantitative methodologies while considering perspectives on sustainable management and service innovation, the present study extends the related literature on SSI and presents a new framework. The decision-making trail and evaluation laboratory (DEMATEL) analytical approaches are used to identify relations between dimensions and their causality attributes.

The findings of the DEMATEL result indicate that innovation diffusion has direct and indirect effects on dimensions of sustainable innovation and on organizational factors. Furthermore, sustainable innovation emerged as the most important attribute while the analytic network process analysis was used.

The critical dimensions identified in this study may serve as guidelines that hospitality practitioners or hotel managers may use when engaging in SSI.

Sustainability management is ranked the most important criterion of sustainable practice, which indicates that considerations of sustainability are necessary when hospitality managers wish to carry out a sustainability project in an organization. Furthermore, organizational capabilities were ranked the most important criteria among all organizational factors. This finding implies that the first step involves establishing a shared vision.

The current study integrates and applies Rogers’ (2003) diffusion of innovations theory (DIT) to identify how to facilitate sustainability through service innovation. In so doing, this study can add to our knowledge in the hotel industry by using the DIT.

The purpose of this paper is to develop a research framework to explain the relationship between overall restaurant quality and customer satisfaction.

To test this model, the authors deploy 48 mystery shoppers to evaluate 496 Taiwanese restaurants. Further, the authors performed two different regression models and performing the Baron and Kenny (1986) procedure to test the hypotheses.

This study investigates whether restaurants are susceptible to the quality and level of restaurant service, and the restaurant’s physical atmosphere. Further, this study investigates whether these two constructs are likely to improve customers’ perception of restaurant quality, and whether such a strategy may also lead to customers’ satisfaction and facilities word-of-mouth recommendations.

The evidence suggests that the construct of “restaurant service” and “physical atmosphere” are strong determinant of improving customers’ perception of overall quality of restaurant. That is, there is a tendency to innovate when restaurant managers prioritize customers’ satisfaction. Further, managers who believe that service and physical atmosphere issues are top priorities will also improve the overall quality in their restaurants.

Measuring the relationships between Michelin star evaluation criteria via a large observation sample is rare in the present literature. As far as the authors know, this is the first paper to exam the relationships between Michelin star evaluation criteria.