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This study aims to explore the connection between travel content consumption in social networks and social comparison, envy as well as travel intention. It analyzes whether tourists’ travel intention is affected by travel content consumption in social networks, and more importantly, whether social comparison and envy play a mediating role in this process.

Data was collected through intercept in four popular tourist spots in Guangzhou and Zhuhai in South China. A self-administered questionnaire was used. A total of 400 participants were recruited, and 291 valid questionnaires were obtained. Bias-corrected nonparametric percentile bootstrap mediation variable test method was used to test hypotheses.

The study yielded three results. First, travel content consumption in the social networks positively influences travel intention. Second, travel content consumption in social networks indirectly affects travel intention through social comparison and envy. Third, the control variables, such as gender, age, education and income, mainly affect envy.

This study constructs a theoretical framework of stimulus–cognitive appraisal–emotion–behavioral responses. To the best of the authors’ knowledge, it is the first study to reveal that the internal psychological mechanism of travel content consumption affects travel intention. It also discloses that envy of seemingly negative emotions can encourage positive behaviors in certain situations.

The purpose of this paper is to critically examine and address the historical gender biases within heritage tourism, particularly focusing on the marginalisation of women’s narratives, and subsequently, to advocate for a more inclusive and gender-neutral approach in both the interpretation and management of cultural and heritage tourism.

Rather than adhering strictly to one methodological tradition, the pragmatist framework for this study involves a cursory review of extant academic literature pertaining to the historical representation of women in heritage tourism. Since pragmatism acknowledges that theories are context-dependent, the review is coupled with a discerning reflection on our own extensive body of work spanning the last 15 years, particularly focusing on gender dynamics and women’s roles within the broader context of tourism studies.

Findings advocate for investigating the use of women’s histories to foster diversity in cultural heritage and heritage tourism; highlighting marginalised indigenous and migrant women; examining the impact of inclusivity changes on urban spatial practices; and advancing historical methodologies for non-Anglo women’s histories in heritage tourism.

The paper underscores a positive shift in the tourism academy towards recognising diversity in research and, in line with this, contributes to a prospective research agenda that advocates for the nuanced exploration of women’s histories in the promotion of diversity and inclusivity in cultural heritage and heritage tourism management.

本文旨在批判性地审视和解决遗产旅游中的历史性性别偏见, 尤其关注女性叙事的边缘化, 进而倡导在文化和遗产旅游的解释和管理中采用更具包容性和性别中立的方法。

本研究没有严格遵循一种方法论传统。本研究的实用主义框架涉及对现有学术文献的简要回顾, 这些文献与女性在遗产旅游中的历史表现有关。由于实用主义承认理论是依赖于具体情境的, 因此该综述结合了对我们过去15年广泛研究成果的敏锐反思, 特别关注旅游研究大背景下的性别动态和女性角色。

研究结果倡导利用女性历史来促进文化遗产和遗产旅游中的多样性; 强调被边缘化的土著和移民女性; 研究包容性变化对城市空间实践的影响; 并推进在遗产旅游中对非英裔女性历史的历史研究方法。

本文强调了旅游学术界在研究中逐渐认可多样性的积极转变, 并据此为未来的研究议程做出贡献, 提倡在文化遗产和遗产旅游管理中通过详细探讨女性历史来促进多样性和包容性。

El objetivo de este artículo es examinar y abordar críticamente los sesgos históricos de género en el turismo patrimonial, en particular centrándose en la marginación de las narrativas de las mujeres y, posteriormente, abogando por un enfoque más inclusivo y neutro desde el punto de vista del género, tanto en la interpretación como en la gestión del turismo cultural y patrimonial.

En lugar de adherirse estrictamente a una tradición metodológica, el marco pragmatista de este estudio implica una revisión somera de la literatura académica existente sobre la representación histórica de las mujeres en el turismo patrimonial. Dado que el pragmatismo reconoce que las teorías dependen del contexto, la revisión se complementa con una reflexión perspicaz sobre nuestro extenso corpus de trabajo de los últimos 15 años, centrándose particularmente en la dinámica de género y en los roles de las mujeres en el contexto más amplio de los estudios de turismo.

Las conclusiones abogan por investigar el uso de las historias de mujeres para fomentar la diversidad en el patrimonio cultural y el turismo patrimonial; poner de relieve a las mujeres indígenas y migrantes marginadas; examinar el impacto de los cambios inclusivos en las prácticas espaciales urbanas; y avanzar en las metodologías históricas para las historias de mujeres no anglosajonas en el turismo patrimonial.

Este artículo subraya un cambio positivo en la academia de turismo hacia el reconocimiento de la diversidad en la investigación y, en consonancia con ello, contribuye a una agenda de investigación prospectiva que aboga por la exploración matizada de las historias de las mujeres en la promoción de la diversidad y la inclusión en la gestión del patrimonio cultural y del turismo patrimonial.

This paper aims to explore the physical attractiveness stereotype in service encounters. Specifically, this paper examines how physical attractiveness affects a customer’s response and whether a customer’s social interaction anxiety and the consumption situation moderate this relationship.

Three experiments were used to test hypotheses. Participants were subject to scenarios of varying levels of physical attractiveness (more vs less), social interaction anxiety (high vs low) and consumption situation (private vs public). Customer participation intention and citizenship behavior were measured along scales.

The results indicate that the physical attractiveness of service providers positively affects customer citizenship behavior, and customer participation intention mediates this relationship. However, the effect only exists for a customer with low social interaction anxiety or presents itself under public consumption conditions.

This work paints a more nuanced picture of missing links in the understanding of the influence of service providers’ physical attractiveness. It enriches the physical attractiveness stereotype literature by identifying the mediating role of customer participation intention while bounding the relationship within conditions related to a customer’s social interaction anxiety and the service consumption situation.

Management may alter the performance of service employees by considering the employee’s physical attractiveness and gauging customer social interaction anxiety while keeping in mind the consumption situation.

This study advances physical attractiveness stereotype research by examining its effect on customer participation intention and citizenship behavior in the service industry. Additionally, this study adds customer social interaction anxiety and consumption situation to the existing literature that addresses employee factors affecting customer behavior.

This study aims to evaluate the process of value co-creation within wellness tourism by constructing a structural equation model of customer interactions with the environment, service employees and other customers relating to customer-perceived value and customer engagement.

Questionnaires, including wellness tourists’ customer-environment interaction, customer-service employee interaction, customer-customer interaction, customer-perceived value, customer engagement and demographic background, were developed and distributed at well-known wellness tourism destinations around Guangzhou City, Guangdong Province, China. This study collected 528 valid questionnaires from hot spring resorts, national forest parks, mountain parks and spa wellness facilities located in Guangdong Province, China. Structural equation modeling (SEM) was used to analyze the obtained data.

The results reveal that all three types of interactions, which include the customer-environment interaction (CEI), the customer-service employee interaction (CSI) and the customer-customer interaction (CCI), have positive effects on customer-perceived value (CPV) and that CPV positively affects customer engagement (CE). Based on these findings, recommendations for the management of wellness tourism service enterprises are given.

The causes and effects of CPV in wellness tourism, from the perspective of value co-creation, is a rather unexplored area of study. It contributes not only to knowledge about factors that foster CPV but also to the understanding of connections between CPV and CE.

本研究通过构建顾客与环境、服务员工和其他顾客之间互动对顾客感知价值和顾客契合的结构方程模型, 探究养生旅游中的价值共创过程。

本研究在中国广东省广州市附近知名的养生旅游目的地发放问卷, 问卷内容包括养生旅游者的顾客-环境互动, 顾客-服务员工互动, 顾客-顾客互动, 顾客感知价值, 顾客契合和人口统计学背景。本研究从广东省温泉度假区、国家森林公园、山脉等旅游目的地收集了有效问卷528份, 使用结构方程模型(Structural Equation Modeling, SEM)对所获得的数据进行分析。

本研究数据分析结果显示, 顾客与环境互动、顾客与服务人员互动和顾客与顾客互动三种互动类型均对顾客感知价值有正向影响, 而顾客感知价值正向影响顾客契合。在此基础上, 本文针对养生旅游服务企业提出了管理建议。

本研究从价值共同创造的角度对养生旅游中顾客感知价值的因果关系进行了一项未被探索的研究, 这不仅有助于我们识别并培育影响顾客感知价值的因素, 而且有助于我们理解顾客感知价值与顾客契合之间的联系。

Este estudio evaluó el proceso de la creación conjunta de valor dentro del turismo de bienestar, mediante la construcción de un modelo de ecuación estructural de las interacciones de los clientes con (1) el medio ambiente, (2) los empleados de servicio y (3) otros clientes relacionados con el valor percibido por el cliente y el compromiso del cliente.

Los cuestionarios fueron distribuidos en destinos de turismo de bienestar conocidos cerca de la ciudad de Guangzhou, provincia de Guangdong, China. El contenido del cuestionario incluye: interacción cliente-medio ambiente, interacción cliente-empleado de servicio, interacción cliente-cliente, valor percibido por el clientes, compromiso del clientes y el contexto demográficos. Este estudio recopiló 528 cuestionarios válidos de centros turísticos de aguas termales, parques forestales nacionales, montañas y spas de bienestar localizados en la provincia de Guangdong,China. Se utilizó el modelo de la ecuación estructural (Structural Equation Modeling, SEM) para analizar los datos obtenidos.

Los resultados revelan que los tres tipos de interacciones, que incluyen la interacción cliente-medio ambiente (ICMA), la interacción cliente-empleados de servicio (ICES), y la interacción cliente-cliente (ICC), tienen efectos positivos en el valor percibido por el cliente (VPC), y que el VPC afecta positivamente el compromiso del cliente (CC). Con base en estos resultados, se dan recomendaciones de gestión para las empresas de servicios de turismo de bienestar.

Este es un estudio bastante inexplorado sobre la causa y el efecto del VPC en el turismo de bienestar, desde la perspectiva de la creación conjunta de valor (CCV). Este estudio no solo contribuye al conocimiento sobre los factores que fomentan el VPC, sino también a la comprensión de las conexiones entre el VPC y el CC.

This study aims to explore the key attributes of robot chef restaurants and their influencing factors from the perspective of customers and analyzes how these key attributes affect customer perceived value.

A mixed-methods research design was used in this study. Using 473 online reviews and ratings (Study 1), the research summarized customers’ evaluations on three types of attributes (environment, service and food) and identified the key attributes along with their influencing factors. Subsequently, through field questionnaires (Study 2) involving 269 actual customers, structural equation modeling was used to analyze how the identified key attributes and their influencing factors impact customer perceived value.

This study reveals that customers in robot chef restaurants prioritize food attributes, particularly valuing food authenticity alongside food quality. In contrast to traditional restaurants, customers’ evaluations of food attributes in robot chef restaurants are significantly influenced by the competence of robot chefs. Notably, customers’ negative attitudes toward robots diminish the positive effects on both food quality and food authenticity.

To enhance customer perceived value, robot chef restaurants should concentrate on food attributes. They can achieve this by fostering a high-quality, authentic food experience through the elevation of robot chefs’ competence and by providing customer education.

This study expands research on the customer experience in robotic restaurants by proposing an integrated model determining factors that affect the perceived customer value.

Integrating conservation of resources (COR) and complexity theories, this study aims to develop and assess a research model of the relationship between job dissatisfaction and brand sabotage behavior (BSB) based on the moderating mechanism of psychological resources (i.e. brand-based role identity and relational energy). The interdependence between these influencing factors is analyzed from the perspective of social science holism.

A total of 381 valid questionnaires were collected from frontliners serving in full-service restaurants in Guangzhou, China. Regression analysis was used to test the research hypotheses and combined with fuzzy-set qualitative comparative analysis to identify the complex triggering mechanism of BSB.

Job dissatisfaction is positively related to BSB, brand-based role identity internalization and relational energy weaken this effect, whereas brand-based role identity compliance strengthens it. Qualitative comparative analysis shows that a single condition does not constitute a necessary condition for BSB. The interdependence of job dissatisfaction and employee psychological resources forms multiple asymmetric paths that trigger high and low BSB.

The findings can be used by catering organizations as guidelines for conducting training for brand internalization, formulating strategies to avoid BSB among employees and strengthening brand building.

This study is the first to integrate COR and complexity theories to comprehensively analyze how BSB is formed among dissatisfied employees. The authors advance theory by distinguishing the role of brand psychological resources (i.e. brand-based role identity) and psychological resources obtained from the environment (i.e. relational energy) in stimulating or buffering dissatisfied employees to engage in BSB.

The purpose of this study is to explore the impact of the robot restaurant servicescape and robot service competence (RSC) on customers’ behavioral intentions and to analyze the mediating role of hedonic value (HV) and utilitarian value (UV) in these relationships and the moderating role of individual characteristics.

This research involves seven constructs to be measured, namely, servicescape, RSC, negative attitude toward robots (NAR), openness to change (OC), HV, UV and behavioral intention. This research selects Foodom robot restaurants, located in Shunde and Guangzhou of China, as the research site, and the research objects are customers having dinner in the restaurant. A total of 485 valid data was collected. Structural equation modeling was used to analyze the data, verify the proposed research model, and test the research hypotheses.

The study finds that servicescape and RSC improve customer behavioral intention. Additionally, HV and UV mediate the influence of servicescape and RSC on customer behavioral intention. Moreover, OC negatively moderates the influence of servicescape on UV and that a NAR negatively moderates the influence of RSC on HV.

Through carefully design of servicescape and the improvement in service capabilities of robots, the original service delivery dominated by frontline service personnel can be transformed into service delivery dominated by service robots, which is conductive to providing a pleasant and unforgettable experience for customers.

The purpose of this paper is to investigate the relationship between customer interactivity and the value it realizes for employees and customers, that is, employee creativity and customer-perceived economic value, and to test the mediation role of knowledge exchange quality in this relationship.

A cross-sectional empirical study using pairing data collected from the employees and customers of a high-contact service industry is designed to test the research model. Customers and employees in 75 hotels in China are surveyed. Equation model analysis is performed with SPSS and Amos.

Customer interactivity has a positive effect on the employee creativity and customer-perceived economic value, and the quality of knowledge exchange mediates the two processes.

The findings provide suggestions for managers to take action to promote interactions between customers and employees and to encourage them to actively participate in the value creation process. Additionally, enterprises can establish a knowledge integration mechanism to improve the quality of knowledge exchange.

This study explores the value of interaction from the perspective of both sides of the interaction, enriching and expanding the theory of interaction. Few studies simultaneously consider the value of both parties in the interaction process. From a two-way perspective, this study extends the past unilateral angle to a multilateral perspective and clearly explains the mechanism behind continuous interaction. This study finds the key mediator variable – knowledge exchange quality – in how customer–employee interactions achieve value. It theoretically enriches the research on the interaction-value mechanism from the perspective of knowledge management.

A customer of Xtrip (name disguised) booked an airline ticket online but was told that the ticket was invalid while boarding from a foreign airport. The solution provided by the customer service representative did not work, and the customer was nearly arrested by the local police as a suspected fraud. On his return, the customer demanded a written apology from Xtrip to restore his reputation. What should the company do?