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The purpose of this paper is to detect predefined service attributes and their sentiments from online restaurant reviews, and then to measure the effects of customer sentiments toward service attributes on customer satisfaction (CS) and revisit intention (RVI) simultaneously.

This study proposed a supervised framework to model CS and RVI simultaneously from restaurant reviews. Specifically, the authors detected the predefined service dimensions from online reviews based on random forest. Then, the sentiment polarities of the reviews toward each predefined dimension were identified using light-gradient boosting machine (LightGBM). Finally, the effects of attribute-specific sentiments on CS and RVI were evaluated by a bagged neural network-based model. The proposed framework was evaluated by 305,000 restaurant comments collected from DianPing.com, a Yelp-like website in China.

The authors obtained a hierarchal importance order of the investigated service themes (i.e. location, service, environment, price and food). The authors found that food played the most important role in affecting both CS and RVI. The most salient attribute with respect to each service theme was also identified.

Unlike prior work relying on the data collected from surveys, this study is among the first to model the relationship among service attributes, CS and RVI simultaneously from real-world data. The authors established a hierarchal structure of eighteen attributes within five service themes and estimated their effects on both CS and RVI, which will broaden our understanding of customer perception and behavioral intention during service consumption.

Prior research examining cultural effects on customer service expectations has primarily used more generic Western cultural theory on an aggregate scale or with only a single variable to draw conclusions on a customer’s underlying reasoning for buying a service. This study aims to focus on culturally distinct clusters within non-Western nations, specifically exploring within-cluster differences in service expectations within the Confucian Asia cluster.

This study developed a measurement model of Chinese cultural values and service expectations, consisting of a three and five-factor structure, respectively. Data from a sample of 351 diners were analysed using SmartPLS software. The data was compared with similar studies within the Confucian Asia cluster to understand the culture effect on service expectations and within-cluster variations.

The findings underscore the varying importance of cultural values in shaping customer service expectations, emphasizing their relative, rather than equal, significance. The study provides insights into potential within-group differences in customer service expectations within the same cultural cluster – without losing sight of the fundamental cultural heterogeneity of the Confucian culture.

Managers should leverage the distinct cultural values of their operating country to gain insights into diverse customer groups, predict their behaviours and meet their needs and expectations.

This study offers valuable insights to both service management scholars and practitioners by focusing on culturally distinct clusters of non-Western nations and exploring their effects on variation in service expectations within these clusters.

Modernization and the rise of living standards have introduced new variants of traditional foods, from their tastes to the way they are enjoyed. This study aims to explore and examine the impacts of both traditional and modern marketing stimuli on restaurant choice intention for experiencing culinary traditions, hence answering the question of how traditional and modern aspects live together to bring about the most desirable experience for customers of traditional cuisine.

Based on the stimuli-organism-response (S-O-R) theory and mixed research methods, a model linking service quality dimensions, perceived value and restaurant choice intention is formulated and tested on quantitative data from 431 customers of Gen Y and Gen Z, given the case of Vietnamese Pho.

The findings show that food quality demonstrates the strongest impact on restaurant choice intention, followed by authenticity and nostalgia marketing. These relationships are partially mediated by perceived value. Hygiene risks and perceived value are also found to directly affect restaurant choice intention. Nevertheless, our findings are quite different between Gen Y and Gen Z customers.

This research provides crucial strategic implications for restaurant managers when it comes to serving traditional foods for different generations.

This study responds to the existing gap by examining and comparing the impacts of traditional and modern marketing stimuli on restaurant choice intention through the mediating role of perceived value. Our study also actively contributes to the ongoing multigenerational research stream by affirming the moderation role of generations (Gen Y and Gen Z) in those relationships.

This study investigates the effect of total quality management (TQM) on customer satisfaction, personnel satisfaction and company reputation.

The study results rely on a structured survey conducted among an extensive sample of Finnish SMEs. In addition to the examination of the relationship between TQM and company performance in terms of customer satisfaction, personnel satisfaction and company reputation, the study takes a view on the possible effects of the industry, the company size and the certified quality system.

The results reveal that two TQM dimensions, namely Customer Focus and Product Management, were related to companies' customer satisfaction, whereas four TQM dimensions, namely Management/leadership, Customer Focus, Personnel Management and Risk Management, were related to personnel satisfaction. None of the TQM dimensions were related to company reputation. The control variables – the industry, the company size and the certified quality system – were not found to affect customer satisfaction, personnel satisfaction or company reputation.

Most previous studies have been based on traditional TQM classification and have not shown the effects of the latest TQM-related dimensions. Compared to previous studies, this work integrates risk management, digitization, system deployment efficiency and stakeholder management into TQM, which has not been implemented in any previous study. The roles of hard and soft TQM factors have been carefully considered in this study; thus, the study does not place too much emphasis on either direction but provides a balanced picture of the performance of the management systems studied. Although there are studies on the effects of TQM on personnel satisfaction, customer satisfaction and reputation, they are based on a much narrower definition of TQM than that in this study. The business environment is constantly changing, but only a few studies have been conducted to extend the TQM approach. This has led to duplication of studies, and the effects of performance-relevant procedures have not been extensively studied in the past as part of TQM. Therefore, the concept of this study brings significant added value to TQM research and returns the TQM concept to the overall level while considering the requirements of the ISO 9001: 2015 and EFQM 2019 quality standards. The study also considers the effects of ISO 9001 certification and EFQM requirements.

This study analyses consumers’ perception of meat quality and safety in Afghanistan at the pre-harvest, harvest and post-harvest stages.

Qualitative data were collected through seven focus group discussions with 52 participants in Kabul and Bamyan, Afghanistan, between September and December 2020. A qualitative content analysis was undertaken using the Total Food Quality Model and the MAXQDA software.

At the pre-harvest stage, both sedentary and nomadic ruminants’ meat was perceived as high in quality and safety, with lower food safety hazards, unlike urban-raised ruminants’ meat. At the harvest stage, supermarket meat was perceived as better in hygiene, but not in freshness. Additionally, there were doubts about the Halal-slaughtering of this meat. Conversely, butchery meat was perceived as fresh, natural and trustworthy, but unhygienic. At the post-harvest stage, the most important quality attributes before purchase were color, freshness, place-of-origin, safety and Halal-slaughtering, and after purchase were taste and tenderness. Lack of consumer trust was also noticed for the formal institution, i.e. supermarket meat.

This study provides valuable new results from Afghanistan that could be transferred to other Islamic-developing countries given the similarities in their meat industry, i.e. availability of both formal and informal institutions, and the sensitivity of Muslim consumers to Halal-slaughtering. Nonetheless, the qualitative nature of the study design demands further research, employing, e.g. a quantitative approach. Future studies conducted in other countries with similar context could validate the results of this paper.

Knowledge on consumer behavior in Afghanistan is scarce. The present study is one among a few that provides empirical evidence on Afghan consumers. Additionally, it is the first study to compare consumers’ perceptions of traditional butchery meat and supermarket meat.

This study aimed to analyze existing problems in the dissemination and management of emergency information on social media platforms, improve social media users' experience regarding such information, increase the efficiency of emergency information dissemination and curb the spread of misinformation.

In this study, the emergency information quality on social media platforms was examined. Based on the evaluation principles of the quality of mature information, social media information characteristics and the rules of emergency information dissemination, combined with relevant academic research results, an index to evaluate the quality of emergency information on social media was constructed. In addition, the authors have introduced cloud theory as an information quality evaluation method and used social media users' emotional characteristics to assess information quality evaluation results. A comprehensive system for evaluating emergency information quality, including indexes, methods and detection strategies was established. Based on a comprehensive system, a case study was conducted on the forest fires in Sichuan Province and the African swine fever events as reported on the Zhihu platform. In accordance with the results of the case study, the authors expanded the research and introduced the emotional characteristics of social media users as an independent evaluation dimension to evaluate the quality of emergency information on social media.

The comprehensive system's effectiveness was verified through the case study. Further, it was found that users' emotional characteristics (reflected in their information behavior) are inconsistent with their evaluation of websites' information quality regarding major emergencies. Integrating users' emotional characteristics into the information evaluation system can enhance its effectiveness following major emergencies.

First, an evaluation index system of emergency information quality on social media about major emergencies was offered. Unlike the commonly available index system for information quality evaluation, this proposed evaluation index system not only accounted for the characteristics of social media, such as massive disordered information, multiple information sources and rapid dissemination, but also for the characteristics of emergency events, such as variability and the absence of precursors. This proposed evaluation index system enhances the pertinence of the information quality evaluation and compensates for the shortcoming that the current research only focuses on evaluating social media information quality in a broad context, but pays insufficient attention to major emergencies. Second, cloud theory was introduced as a method to evaluate the emergency information quality found on social media. Existing research has primarily included the use of traditional statistical methods, which cannot transform numerical values into qualitative concepts effectively. Various indeterminate factors inevitably affect the quality of emergency information on social media platforms, and the traditional methods cannot eliminate this uncertainty in the evaluation process. The method to assess emergency information quality based on cloud theory can effectively compensate for the gaps in the research and improve the accuracy of information quality assessment. Third, the inspection and the dynamic adjustment of assessment results are absent in the research on information quality assessment, and the research has relied principally on the information users' evaluation and has paid insufficient attention to their attitudes and behaviors toward information. Therefore, the authors incorporated users' emotional characteristics into the evaluation of emergency information quality on social media and used them to test the evaluation results so that the results of the information quality assessment not only include the users' explicit attitudes but also their implicit attitudes. This enhances the effectiveness of the information quality assessment system. Finally, through this case study, it was found that an inconsistency exists between user evaluation and user emotional characteristics after major emergencies. The reasons for this phenomenon were explained, and the necessity of integrating user emotional characteristics into information quality assessment was demonstrated. Based on this, the users' emotional characteristics were used as a separate evaluation dimension for assessing the quality of emergency information on social media. Compared with assessing the quality of general information, integrating the user's emotional characteristics into the evaluation index system can lead the evaluation results to include not only the users' cognitive evaluation but also their emotional experience, further enhancing their adaptability.

Digital platforms for the provision of food information-based services (FISs) represent a consolidated business with increasing revenue streams for entrepreneurs. Such platforms have transformed and clarified the nature of uncertainty and ambiguity inherent in the traditional food sector entrepreneurial processes. Anyway, a clear understanding of the value of digital platforms for FISs is not yet consolidated in the literature. With this paper, the authors try to fill this gap through a critical literature review of scientific research that combines knowledge on food consumer's behavior and user's knowledge behavior.

The authors carried out a critical literature review of scientific research combining knowledge of food consumer's and food information user's behavior. This allowed the identification of the main value components of FISs.

The authors propose a multidimensional framework for modelling the value proposition of digital platforms for FISs. Three main value dimensions have been identified: relevance, credibility, and accessibility. These dimensions concur with the consumer's perceived value of consumers in terms of benefits increase and cost reduction.

The research was intended to shed light on aspects characterizing consumers' perception of food information value. The authors put in evidence that the informational perspective of food communication is under-investigated. This study attempts to provide a holistic overview of the dimensions impacting on consumers' perception of the value of information for food consumers, opening new research perspectives.

The framework represents a tool for positioning food information offerings on the market, with the objective to analyze the value proposition of FISs according to a consumer perspective and to understand gaps of current offering of FISs. Moreover, it may support the design of a new generation of digital platform for food information provision, which would respond to consumers' expectations and information needs, highlighting emerging business opportunities for digital entrepreneurs.

Few research works provide a characterization of value proposition of digital platforms providing food information to consumers. In particular, to date, literature lacks of a holistic overview of the dimensions influencing consumer's perception of the information value of food communications.

This research paper aims to examine two hybrid models of logistics service quality (LSQ) and its influence on satisfaction, loyalty and future purchase intention in a business-to-consumer (B2C) e-commerce context. This study extends the literature for LSQ by incorporating the second-order assurance quality construct, which comprises personnel contact quality, order discrepancy handling and order returns, into one of the hybrid models.

A survey-based approach is used to collect data. Participant responses to questions concerning multiple LSQ dimensions and behavioral perceptions from their most recent online shopping experience are measured using structural equation modeling.

Findings highlight the importance of including a second-order construct assurance quality as a more explanatory model. Results illustrate that online ordering procedures and assurance quality impact customer satisfaction more than other prominent LSQ dimensions. Furthermore, the findings revealed a customer loyalty is a partial mediator between customer satisfaction and future purchase intention. This underscores the significance of improved logistics services as a competitive edge for e-commerce retailers.

Implications are limited to the e-commerce B2C domain.

The findings of this study underscore critical LSQ dimensions that garner greater satisfaction and retention in the online shopping experience. The results indicate that the effective and efficient handling of the initial order and any order problem significantly influences customer satisfaction and reaps the long-term benefits of customer retention.

The authors present and empirically test a hybrid model of LSQ in a B2C e-commerce domain that captures many of the important elements of the customer experience as espoused in the literature.

The global market for cloud gaming is growing rapidly. How gamers evaluate the service quality of this emerging form of cloud service has become a critical issue for both researchers and practitioners. Building on the literature on service quality and software as a service, this study develops and validates a gamer-centric measurement instrument for cloud gaming service quality.

A three-step measurement instrument development process, including item generation, scale development and instrument testing, was adopted to conceptualize and operationalize cloud gaming service quality.

Cloud gaming service quality consists of two second-order constructs of support service quality and technical service quality with seven first-order dimensions, namely rapport, responsiveness, reliability, compatibility, ubiquity, smoothness and comprehensiveness. The instrument exhibits desirable psychometric properties.

Practitioners can use this new measurement instrument to evaluate gamers' perceptions toward their service and to identify areas for improvement.

This study contributes to the service quality literature by utilizing qualitative and quantitative approaches to develop and validate a new measurement instrument of service quality in the context of cloud gaming and by identifying new dimensions (compatibility, ubiquity, smoothness and comprehensiveness) specific to it.