Pub Date : 2023-03-30DOI: 10.1080/19368623.2023.2195398
Minjung Kim, Ye-Eun Kim, Gyumin Lee
ABSTRACT Despite the increase in the utilization of self-service technology (SST), which has become a significant trend in the service sectors, including food service, the factors affecting consumers’ acceptance of and resistance to SST must still be identified. Thus, this study investigated the reactions of SST users to situational factors, namely control, convenience, time pressure, and order complexity, when ordering, evaluating, and opting for or against the service. The results revealed that the four SST situational factors significantly affected the perceived benefits, while only three (control, convenience, and time pressure) affected the perceived costs. The perceived benefits and costs positively influenced the perceived efficiency, which significantly affected the users’ approach and avoidance behaviors afterward. This study contributes strategic managerial guidelines to service providers who aim to gain competitive advantages in the food service industry via SST.
{"title":"Effect of situational factors (control, convenience, time pressure, and order complexity) on customers’ self-service technology choices","authors":"Minjung Kim, Ye-Eun Kim, Gyumin Lee","doi":"10.1080/19368623.2023.2195398","DOIUrl":"https://doi.org/10.1080/19368623.2023.2195398","url":null,"abstract":"ABSTRACT Despite the increase in the utilization of self-service technology (SST), which has become a significant trend in the service sectors, including food service, the factors affecting consumers’ acceptance of and resistance to SST must still be identified. Thus, this study investigated the reactions of SST users to situational factors, namely control, convenience, time pressure, and order complexity, when ordering, evaluating, and opting for or against the service. The results revealed that the four SST situational factors significantly affected the perceived benefits, while only three (control, convenience, and time pressure) affected the perceived costs. The perceived benefits and costs positively influenced the perceived efficiency, which significantly affected the users’ approach and avoidance behaviors afterward. This study contributes strategic managerial guidelines to service providers who aim to gain competitive advantages in the food service industry via SST.","PeriodicalId":47995,"journal":{"name":"Journal of Hospitality Marketing & Management","volume":"32 1","pages":"649 - 669"},"PeriodicalIF":12.5,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42641796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-29DOI: 10.1080/19368623.2023.2196661
Eun-Jeong Hong, Jiseon Ahn
ABSTRACT Utilizing a customer style inventory, in this research we find that customer personality is associated with customer behavior in a food service context. We collected responses from 125 independent and 99 franchise coffee houses recruited using an online survey platform. Based on partial least-structured structural equation models, our findings demonstrate that brand and recreation consciousness influence both brand attractiveness and similarity. Impacts of quality consciousness on attractiveness and novelty consciousness on similarity are also found. Brand attractiveness leads to customer positive purchase intention toward the coffee houses. However, customer price consciousness and impulsiveness do not significantly influence positive behavior. Finally, we compare the impact of customer consumption styles on customer behavior between independent and franchise coffee houses. We observe higher impacts of quality consciousness among independent coffee house customers, whereas recreation consciousness is more influential among customers of franchise coffee houses.
{"title":"Influence of customer personality on perceived attractiveness and similarity in a food service context","authors":"Eun-Jeong Hong, Jiseon Ahn","doi":"10.1080/19368623.2023.2196661","DOIUrl":"https://doi.org/10.1080/19368623.2023.2196661","url":null,"abstract":"ABSTRACT Utilizing a customer style inventory, in this research we find that customer personality is associated with customer behavior in a food service context. We collected responses from 125 independent and 99 franchise coffee houses recruited using an online survey platform. Based on partial least-structured structural equation models, our findings demonstrate that brand and recreation consciousness influence both brand attractiveness and similarity. Impacts of quality consciousness on attractiveness and novelty consciousness on similarity are also found. Brand attractiveness leads to customer positive purchase intention toward the coffee houses. However, customer price consciousness and impulsiveness do not significantly influence positive behavior. Finally, we compare the impact of customer consumption styles on customer behavior between independent and franchise coffee houses. We observe higher impacts of quality consciousness among independent coffee house customers, whereas recreation consciousness is more influential among customers of franchise coffee houses.","PeriodicalId":47995,"journal":{"name":"Journal of Hospitality Marketing & Management","volume":"32 1","pages":"745 - 766"},"PeriodicalIF":12.5,"publicationDate":"2023-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47308095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-29DOI: 10.1080/19368623.2023.2196282
D. Gursoy, Thomas A. Maier
ABSTRACT Increased globalization of the hospitality industry brings with it a multitude of challenges. Chief among them is the expanding diversity of both the hospitality labor pool and the traveling public. Diversity not only affects internal workplace culture, but it also has a direct correlation to customer experience and satisfaction. As our society grapples with more diverse cultures and changing values around equity and inclusion, appropriate leadership principles are needed to facilitate change. This study specifically examines value-centered leadership principles as a means to spark innovative programming around diversity, equity and inclusion practices within the hospitality sector. Applications of value-centered leadership principles are presented through the lens of mission, service, people, and task orientations. Managerial implications are discussed through a lens on promoting a culture of respect and inclusivity by fostering and encouraging employees to learn about, measure, and understand different cultural perspectives while also addressing and preventing discrimination and harassment.酒店业日益全球化带来了诸多挑战. 其中最主要的是酒店业劳动力库和旅游公众的多样性不断扩大. 多样性不仅影响内部工作场所文化, 而且与客户体验和满意度直接相关. 随着我们的社会努力应对更多样化的文化和围绕公平和包容不断变化的价值观, 需要适当的领导原则来促进变革. 这项研究专门研究了以价值为中心的领导原则, 将其作为在酒店业围绕多样性、公平性和包容性实践激发创新计划的一种手段. 以价值为中心的领导原则的应用是通过任务、服务、人员和任务导向的视角来呈现的. 通过培养和鼓励员工学习、衡量和理解不同的文化观点, 同时解决和防止歧视和骚扰, 从促进尊重和包容文化的角度讨论管理影响.
ABSTRACT Incremental globalization of the hospitality industry brings with it a multiple of challenges Chief among them is the expanding university of both the hospitality laboratory pool and the traveling public Diversity not only affects internal workplace culture, but it also has a direct correlation to customer experience and satisfaction As our society grapes with more diverse cultures and changing values around equity and inclusion, appropriate leadership principles are needed to facilitate change This study specifically examines value centered leadership principles as a means to spark innovative programming around diversity, equity and inclusion practices within the hospitality sector Applications of value centered leadership principles are presented through the lens of mission, service, people, and task orientations Managerial implications are discussed through a lens on promoting a culture of respect and inclusivity by following and encouraging employees to learn about, measure, and understand different cultural perspectives while also addressing and preventing discrimination and assessment The most important factor is the increasing diversity of the hotel industry's labor pool and the tourism public Diversity not only affects internal workplace culture, but is directly related to customer experience and satisfaction As our society strives to cope with more diverse cultures and constantly changing values around fairness and inclusiveness, appropriate leadership principles are needed to promote change This study focuses on the value centered leadership principle as a means of stimulating innovation programs around diversity, fairness, and inclusivity practices in the hotel industry The application of value centered leadership principles is presented from a perspective of tasks, services, personnel, and task orientation By cultivating and encouraging employees to learn, measure, and understand different cultural perspectives while addressing and preventing discrimination and harassment, we discuss the impact of management from the perspective of promoting a culture of respect and inclusion
{"title":"Diversity, equity and inclusion in hospitality: Value centered leadership as a conduit for change","authors":"D. Gursoy, Thomas A. Maier","doi":"10.1080/19368623.2023.2196282","DOIUrl":"https://doi.org/10.1080/19368623.2023.2196282","url":null,"abstract":"ABSTRACT Increased globalization of the hospitality industry brings with it a multitude of challenges. Chief among them is the expanding diversity of both the hospitality labor pool and the traveling public. Diversity not only affects internal workplace culture, but it also has a direct correlation to customer experience and satisfaction. As our society grapples with more diverse cultures and changing values around equity and inclusion, appropriate leadership principles are needed to facilitate change. This study specifically examines value-centered leadership principles as a means to spark innovative programming around diversity, equity and inclusion practices within the hospitality sector. Applications of value-centered leadership principles are presented through the lens of mission, service, people, and task orientations. Managerial implications are discussed through a lens on promoting a culture of respect and inclusivity by fostering and encouraging employees to learn about, measure, and understand different cultural perspectives while also addressing and preventing discrimination and harassment.酒店业日益全球化带来了诸多挑战. 其中最主要的是酒店业劳动力库和旅游公众的多样性不断扩大. 多样性不仅影响内部工作场所文化, 而且与客户体验和满意度直接相关. 随着我们的社会努力应对更多样化的文化和围绕公平和包容不断变化的价值观, 需要适当的领导原则来促进变革. 这项研究专门研究了以价值为中心的领导原则, 将其作为在酒店业围绕多样性、公平性和包容性实践激发创新计划的一种手段. 以价值为中心的领导原则的应用是通过任务、服务、人员和任务导向的视角来呈现的. 通过培养和鼓励员工学习、衡量和理解不同的文化观点, 同时解决和防止歧视和骚扰, 从促进尊重和包容文化的角度讨论管理影响.","PeriodicalId":47995,"journal":{"name":"Journal of Hospitality Marketing & Management","volume":"32 1","pages":"445 - 453"},"PeriodicalIF":12.5,"publicationDate":"2023-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41831862","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-28DOI: 10.1080/19368623.2023.2196271
Xin Wang, Ivan Kai Wai Lai, Yan Lu, Xinyu Liu
ABSTRACT Short videos have gradually become a new channel for resorts to promote their brands on social media. This study aims to determine the effect of content structure types and background music tempos of short videos on potential tourists’ mental simulation and resort brand attitude via two studies. Study 1 used a between-group one-way (short video content structure type: narrative vs. non-narrative) experiment to test the psychological mechanism of the short video content structure type on potential tourists’ resort brand attitude through mental simulation. Study 2 was a 2 (short video content structure type: narrative vs. non-narrative) × 2 (background music tempo: fast vs. slow) between-group experiment to test the impact of short video content structure and background music. The results show that potential tourists induce stronger mental simulation and higher resort brand attitude when the structure of the resort short video is narrative. Especially when the background music of narrative short videos is slow, the effect is greater. This study discusses the theoretical and practical implications of this effect for the hospitality industry.
{"title":"Narrative or non-narrative? The effects of short video content structure on mental simulation and resort brand attitude","authors":"Xin Wang, Ivan Kai Wai Lai, Yan Lu, Xinyu Liu","doi":"10.1080/19368623.2023.2196271","DOIUrl":"https://doi.org/10.1080/19368623.2023.2196271","url":null,"abstract":"ABSTRACT Short videos have gradually become a new channel for resorts to promote their brands on social media. This study aims to determine the effect of content structure types and background music tempos of short videos on potential tourists’ mental simulation and resort brand attitude via two studies. Study 1 used a between-group one-way (short video content structure type: narrative vs. non-narrative) experiment to test the psychological mechanism of the short video content structure type on potential tourists’ resort brand attitude through mental simulation. Study 2 was a 2 (short video content structure type: narrative vs. non-narrative) × 2 (background music tempo: fast vs. slow) between-group experiment to test the impact of short video content structure and background music. The results show that potential tourists induce stronger mental simulation and higher resort brand attitude when the structure of the resort short video is narrative. Especially when the background music of narrative short videos is slow, the effect is greater. This study discusses the theoretical and practical implications of this effect for the hospitality industry.","PeriodicalId":47995,"journal":{"name":"Journal of Hospitality Marketing & Management","volume":"32 1","pages":"593 - 614"},"PeriodicalIF":12.5,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49193778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-24DOI: 10.1080/19368623.2023.2191595
Byung-Kwan Cho, Jeong-Yeol Park, Y. Lee
ABSTRACT This study attempts to understand how green practices and green brand image affect trust, affective commitment, and active participation in social network sites (SNS). Using social exchange theory, social identity theory, and halo effect, the study proposes that green practices and green image will influence relational variables (trust and affective commitment) and active participation in SNS. The data collection was done from members of an online survey panel. We analyzed the data with SmartPLS 4. The study finding shows that green practices have a positive impact on green brand image. Green practices and green brand image are found to positively influence trust, affective commitment, and active participation in SNS. The study finds that affective commitment fully mediates the relationship between trust and active participation in SNS, highlighting the important role of affective commitment in spreading positive word-of-mouth.
{"title":"Do green practices and green image promote consumers’ participation in social network sites (SNS)?","authors":"Byung-Kwan Cho, Jeong-Yeol Park, Y. Lee","doi":"10.1080/19368623.2023.2191595","DOIUrl":"https://doi.org/10.1080/19368623.2023.2191595","url":null,"abstract":"ABSTRACT This study attempts to understand how green practices and green brand image affect trust, affective commitment, and active participation in social network sites (SNS). Using social exchange theory, social identity theory, and halo effect, the study proposes that green practices and green image will influence relational variables (trust and affective commitment) and active participation in SNS. The data collection was done from members of an online survey panel. We analyzed the data with SmartPLS 4. The study finding shows that green practices have a positive impact on green brand image. Green practices and green brand image are found to positively influence trust, affective commitment, and active participation in SNS. The study finds that affective commitment fully mediates the relationship between trust and active participation in SNS, highlighting the important role of affective commitment in spreading positive word-of-mouth.","PeriodicalId":47995,"journal":{"name":"Journal of Hospitality Marketing & Management","volume":"32 1","pages":"631 - 648"},"PeriodicalIF":12.5,"publicationDate":"2023-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45246459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-23DOI: 10.1080/19368623.2023.2190318
A. Shehata, Mukaram Khan, Rimsha Khalid, M. Raza, Kareem M. Selem
ABSTRACT In today’s digital era, the paradoxical leadership (PXL) style is in vogue due to its ability to drive employee behavior within an organization. Drawing on the leader-member exchange and social exchange theories, this study investigates the link between PXL with work engagement (ENG) and employee voice behavior (EVB) by means of perceived organizational support (POS). The current study also explores work environment (ENV) in the hotel setting as a moderator. Simple random sampling has been used to gather data from 493 employees working in five-star hotels in Sharm El-Sheikh. The partial least square (PLS)-structural equation modeling (SEM) analysis revealed that POS partially mediated the association of POS with ENG and EVB. Moreover, ENV helped strengthen the positive effects of POS on both ENG and EVB. The study concludes with beneficial contributions for researchers and practitioners in the context of hotel management.
{"title":"Consequences of paradoxical leadership in the hotel setting: moderating role of work environment","authors":"A. Shehata, Mukaram Khan, Rimsha Khalid, M. Raza, Kareem M. Selem","doi":"10.1080/19368623.2023.2190318","DOIUrl":"https://doi.org/10.1080/19368623.2023.2190318","url":null,"abstract":"ABSTRACT In today’s digital era, the paradoxical leadership (PXL) style is in vogue due to its ability to drive employee behavior within an organization. Drawing on the leader-member exchange and social exchange theories, this study investigates the link between PXL with work engagement (ENG) and employee voice behavior (EVB) by means of perceived organizational support (POS). The current study also explores work environment (ENV) in the hotel setting as a moderator. Simple random sampling has been used to gather data from 493 employees working in five-star hotels in Sharm El-Sheikh. The partial least square (PLS)-structural equation modeling (SEM) analysis revealed that POS partially mediated the association of POS with ENG and EVB. Moreover, ENV helped strengthen the positive effects of POS on both ENG and EVB. The study concludes with beneficial contributions for researchers and practitioners in the context of hotel management.","PeriodicalId":47995,"journal":{"name":"Journal of Hospitality Marketing & Management","volume":"32 1","pages":"670 - 693"},"PeriodicalIF":12.5,"publicationDate":"2023-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49237370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-17DOI: 10.1080/19368623.2023.2189199
C. Teng, Yao Wang, Ya-Jen Cheng, Shu-Ning Wang
ABSTRACT Under the crisis of food and energy shortage caused by the COVID-19 pandemic, it is emergently important to emphasize food waste prevention in the tourism and hospitality industry because people around the world have started traveling in the post-pandemic era. Based on norm activation model and individualism-collectivism, this study proposes a perspective of religious beliefs to conceptualize divine awareness (i.e. divine retribution and divine rewards) and environmental awareness (i.e. resource scarcity and eco-friendly) on the formation of food waste prevention practices. A total of 571 samples from Taiwan and 483 samples from the United States was collected. Both countries showed that religious beliefs improved divine retribution, divine rewards, and religious food waste prevention practices. Divine rewards enhanced tourists’ awareness of resource scarcity and eco-friendly, and resource scarcity led to religious food waste prevention practices. Interestingly, the effects of divine retribution on resource scarcity and eco-friendly were significant only in Taiwan.
{"title":"Religious beliefs and food waste prevention practices: mechanisms of divine and environmental awareness","authors":"C. Teng, Yao Wang, Ya-Jen Cheng, Shu-Ning Wang","doi":"10.1080/19368623.2023.2189199","DOIUrl":"https://doi.org/10.1080/19368623.2023.2189199","url":null,"abstract":"ABSTRACT Under the crisis of food and energy shortage caused by the COVID-19 pandemic, it is emergently important to emphasize food waste prevention in the tourism and hospitality industry because people around the world have started traveling in the post-pandemic era. Based on norm activation model and individualism-collectivism, this study proposes a perspective of religious beliefs to conceptualize divine awareness (i.e. divine retribution and divine rewards) and environmental awareness (i.e. resource scarcity and eco-friendly) on the formation of food waste prevention practices. A total of 571 samples from Taiwan and 483 samples from the United States was collected. Both countries showed that religious beliefs improved divine retribution, divine rewards, and religious food waste prevention practices. Divine rewards enhanced tourists’ awareness of resource scarcity and eco-friendly, and resource scarcity led to religious food waste prevention practices. Interestingly, the effects of divine retribution on resource scarcity and eco-friendly were significant only in Taiwan.","PeriodicalId":47995,"journal":{"name":"Journal of Hospitality Marketing & Management","volume":"32 1","pages":"530 - 554"},"PeriodicalIF":12.5,"publicationDate":"2023-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43252911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-11DOI: 10.1080/19368623.2023.2188510
D. M. Nguyen, Y. Chiu
ABSTRACT Although corporate social responsibility (CSR) authenticity and customer citizenship behavior (CCB) are of great importance to the long-term success of businesses in the hospitality sector, the linkage between them has been an under-researched aspect. Based on social exchange theory and cognitive appraisal theory, a research model is developed to examine whether and how perceived CSR authenticity promotes customer citizenship behavior (CCB). The data was collected from 313 customers of the fast food restaurants in Taiwan and analyzed using PLS-SEM. The findings reveal that perceived CSR authenticity positively and directly impacts CCB. Further, this relationship is mediated by emotional attachment and feelings of gratitude and is positively moderated by altruism. This study contributes to the extant literature by uncovering the mechanisms through which CSR authenticity impacts CCB and provides crucial implications that help hospitality firms formulate more effective CSR strategies based on the perceived authenticity of their CSR activities.
{"title":"Corporate social responsibility authenticity as an antecedent to customer citizenship behavior: evidence from hospitality industry in Taiwan","authors":"D. M. Nguyen, Y. Chiu","doi":"10.1080/19368623.2023.2188510","DOIUrl":"https://doi.org/10.1080/19368623.2023.2188510","url":null,"abstract":"ABSTRACT Although corporate social responsibility (CSR) authenticity and customer citizenship behavior (CCB) are of great importance to the long-term success of businesses in the hospitality sector, the linkage between them has been an under-researched aspect. Based on social exchange theory and cognitive appraisal theory, a research model is developed to examine whether and how perceived CSR authenticity promotes customer citizenship behavior (CCB). The data was collected from 313 customers of the fast food restaurants in Taiwan and analyzed using PLS-SEM. The findings reveal that perceived CSR authenticity positively and directly impacts CCB. Further, this relationship is mediated by emotional attachment and feelings of gratitude and is positively moderated by altruism. This study contributes to the extant literature by uncovering the mechanisms through which CSR authenticity impacts CCB and provides crucial implications that help hospitality firms formulate more effective CSR strategies based on the perceived authenticity of their CSR activities.","PeriodicalId":47995,"journal":{"name":"Journal of Hospitality Marketing & Management","volume":"32 1","pages":"477 - 504"},"PeriodicalIF":12.5,"publicationDate":"2023-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42051504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-11DOI: 10.1080/19368623.2023.2188625
Dora Rašan, Marina Laškarin Ažić
ABSTRACT Gastronomy is considered a vital resource and is a key component of a memorable tourism experience. Some studies have explored memorable gastronomic experience (MGE) but have been unable to provide a comprehensive overview of the topic. The purpose of this research is to advance knowledge in relation to MGE. The Q-methodology of research synthesis (QMRS) was applied to identify MGE dimensions and support qualitative and quantitative approaches within the research process. The findings of the study contribute to a greater understanding of MGE by providing a conceptual model.
{"title":"Key dimensions of memorable gastronomic experience: application of Q-methodology","authors":"Dora Rašan, Marina Laškarin Ažić","doi":"10.1080/19368623.2023.2188625","DOIUrl":"https://doi.org/10.1080/19368623.2023.2188625","url":null,"abstract":"ABSTRACT Gastronomy is considered a vital resource and is a key component of a memorable tourism experience. Some studies have explored memorable gastronomic experience (MGE) but have been unable to provide a comprehensive overview of the topic. The purpose of this research is to advance knowledge in relation to MGE. The Q-methodology of research synthesis (QMRS) was applied to identify MGE dimensions and support qualitative and quantitative approaches within the research process. The findings of the study contribute to a greater understanding of MGE by providing a conceptual model.","PeriodicalId":47995,"journal":{"name":"Journal of Hospitality Marketing & Management","volume":"32 1","pages":"615 - 630"},"PeriodicalIF":12.5,"publicationDate":"2023-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43871409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-05DOI: 10.1080/19368623.2023.2184896
Zhen Yan, Zuraina Dato Mansor, W. Choo
ABSTRACT As an emerging construct, proactive customer service performance (PCSP) has been largely explored in recent years. However, previous research focusing on PCSP has been fragmented, each investigating the associations between a single or few selected antecedents and PCSP in the hospitality industry. The present study aims to meta-analytically examine the direction and magnitude of effect sizes of the relationships between PCSP and its main antecedents as well as the moderating effect of national culture in the hospitality context. A quantitative meta-analysis was conducted to test the hypotheses based on 17 antecedents and 42 independent studies (N=13,333). The antecedents of PCSP can be categorized into job attitudes, job strain, leader behaviors, performance, family context factor, workplace factors, positive psychological states, emotional labor and individual determinants. The results demonstrated that empowering leadership had the strongest impact on PCSP, followed by mindfulness and thriving at work. The results also indicated that national culture was a key moderator in the analysis. To the authors’ knowledge, this is the first meta-analysis to collect, synthesize and analyze the theoretical links between PCSP and its antecedents and moderator has also been verified. What’s more, this study has discussed future research directions for PCSP in hospitality. 作为一种新兴的构念, 主动性顾客服务绩效 (PCSP) 近年来得到了广泛的研究。然而, 以往对PCSP的研究一直是碎片化的, 每一项研究都调查了酒店业中单个或几个选定的前因变量与PCSP之间的关联。本研究旨在用元分析的方法检验酒店业背景下的PCSP与其主要前因变量之间关系的效应量的方向和大小, 以及国家文化的调节作用。基于17个前因变量和42项独立研究 (N=13333), 本文进行了定量元分析以检验假设。PCSP的前因变量可分为工作态度、工作压力、领导行为、绩效、家庭背景因素、工作场所因素、积极心理状态、情绪劳动和个人因素。 结果表明, 授权领导力对PCSP的影响最大, 其次是正念和工作繁荣。 结果还表明, 国家文化是重要的调节变量。 据作者所知, 这是第一个收集、综合和分析PCSP与其前因变量之间理论联系的元分析。此外, 本研究还探讨了PCSP在酒店业的未来研究方向。
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