Journal of Hospitality Marketing & Management最新文献

ABSTRACT

Based on sensory marketing, this study developed a scale for sensory experience at farm-to-table events (SEFTE). In Study 1, we extracted 254 statements from in-depth interviews and narrowed down the statements into 38 items. Then, we collected responses from farm-to-table events to verify SEFTE in Studies 2 and 3. In Study 2, we conducted both exploratory structural equation modeling (ESEM) and confirmatory factor analysis (CFA), resulting in a 34-item eight-construct model for SEFTE. The eight constructs include (1) attractiveness of the dining environment, (2) food presentation, (3) ambient sound, (4) server’s warm greetings, (5) touch of the dining environment, (6) smell and taste of the cuisine, (7) food healthiness, and (8) ambient aroma. In Study 3, we replicated our findings using the 34-item version SEFTE and found appropriate fit indices and criterion-related validity with customer satisfaction, customer loyalty, place intimacy, and place passion.

根據感官行銷，本研究針對稻田餐桌宴會的感官體驗(SEFTE)發展了一套量表。在研究一，我們從深度訪談中萃取了254個敘述句, 並進一步彙整為38個題項。接著, 我們從稻田餐桌宴會進行問卷收集, 供研究二與研究三進行進一步的驗證。在研究二, 我們執行探索性結構方程模式(ESEM)與驗證性因素分析(CFA), 得到了擁有34個題項、八個構面的SEFTE。這八個構面包含(1)餐宴環境的吸引性、(2)食物擺設、(3)會場的音響、(4)服務生溫暖的款待、(5)宴會環境的觸感、(6)菜餚的氣味與味道、(7)食物的健康程度、(8)會場的氣味。在研究三, 我們將這個34題的SEFTE再次進行驗證, 獲得適配值, 以及和顧客滿意、顧客忠誠、產地相親、產地熱情的校標關聯效度。

ABSTRACT

This study aims to enrich the extant literature by investigating the predictive ability of IT capability on service innovation in the luxury hotel sector, with the mediating roles of organizational responsiveness and organizational learning capability. The study also examines how the alignments between and among IT capability, organizational responsiveness, and organizational learning capability affect service innovation. Results of structural equation modeling using a sample of 237 luxury hotels indicate that IT capability is positively related to service innovation, and organizational responsiveness has a positive mediating effect in this relationship. In addition, organizational learning capability positively mediates the link between IT capability and organizational responsiveness. Notably, the alignments between and among IT capability, organizational responsiveness, and organizational learning capability all positively influence service innovation. A bootstrap analysis of another sample of 213 luxury hotels confirms the relationships between the variables. This study’s findings provide implications for researchers and managers regarding enhancing service innovation for luxury hotels from the perspectives of IT capability, organizational responsiveness, and organizational learning capability.

本文探讨信息技术能力对豪华酒店业服务创新的影响, 以组织反应能力和组织学习能力作为中介变量。另外, 本文也探讨信息技术能力, 组织反应能力和组织学习能力之间的匹配度如何影响服务创新。使用237家豪华酒店作为研究样本, 结构方程模式的分析结果表明信息技术能力正向影响服务创新, 组织反应能力和组织学习能力在此关系中也起了积极的中介效应。另外, 信息技术能力, 组织反应能力和组织学习能力之间的匹配度正向影响服务创新。我们收集了另外一个样本, 包括213家豪华酒店。Bootstrap分析结果确认了所有的研究假设。 关键词:信息技术能力, 组织反应能力, 组织学习能力, 服务创新, 豪华酒店。

ABSTRACT

Although contactless technologies provide smarter and safer experiences to hotel guests, their acceptance is not universal. This study, which considers six types of contactless technology used in hotels, contributes to the literature on the technology readiness index framework and provides insights into hotel guests’ acceptance of different contactless technologies. By integrating latent classes and a hybrid feature into an ordinal logit model, our investigation identified intrinsic acceptance of contactless technology and response style as two distinct sources of heterogeneity in the observed answers to a technology acceptance survey. These two sources of heterogeneity play different roles in individuals’ adoption of contactless technologies and have theoretical and practical implications. To better understand guests’ acceptance of new technologies, researchers and practitioners should consider these types of heterogeneity in their investigations.

尽管非接触式技术可以为酒店住客提供更智能、更安全的体验, 不同住客对这类技术的接受程度却各不相同。本研究以技术就绪理论框架为基础, 深入探索了住客对酒店服务中六种非接触式技术的偏好, 并对酒店住客对不同技术的接受程度进行了分析。通过在次序性逻辑模型中融入潜类别模型和混合特征, 本研究发现了酒店住客在回答技术接受度调查问卷时存在两种不同的异质性, 即技术内在接受度异质性和问卷回答风格异质性。这两种异质性在酒店住客接受非接触式技术时发挥着不同的作用, 并具有相当的理论与实践意义。研究人员与酒店从业者也应当充分考虑不同异质性对酒店住客的影响, 以更好的理解酒店住客对新技术的接受程度。

ABSTRACT

This study analyzes the development of hotel goal orientation literature by examining 42 articles published between 2003 and 2023. Through content analysis and co-citation analysis using VOSviewer, the bibliometric and intellectual structure contributing to the development of hotel goal orientation literature are identified and visualized. Learning goal orientation is the most adopted conceptualization and its key outcomes being performance, innovativeness, service quality, customer relationships, and others. Key antecedents and mediators and moderators were also identified. Results of the co-citation analysis shows that the literature contributing to hotel goal orientation knowledge focuses on cognitive and motivational processes; international environment; customer orientation and organizational performance; organizational learning and innovation; and entrepreneurship and competitive advantage. The study also identifies current knowledge gaps that can serve as future research directions by comparing with previous literature reviews. Hotel managers can use this information to develop policies that promote employees’ goal orientation and improve organizational competitiveness.

本文通过对2003年至2023年间发表的42篇文章进行回顾，分析了酒店目标导向文献的发展。通过内容分析和使用VOSviewer进行共引分析，确认并可视化了有助于酒店目标导向文献发展的文献计量和知识结构。其中，学习目标导向是采用最多的概念，其主要结果包括绩效、创新性、服务质量、客户关系等。此外，本研究还确定了关键的前因、中介和调节因素。共同引用分析的结果表明，对酒店目标导向知识有贡献的文献主要集中在认知和激励过程、国际环境、顾客导向和组织绩效、组织学习和创新、创业精神和竞争优势等方面。该研究通过与以往文献综述的比较，发现了未来研究方向的知识空白。酒店管理者可以利用这些信息制定促进员工目标导向和提高组织竞争力的政策。