Purpose Despite its volume, the academic research on the impact of electronic word of mouth (eWOM) on tourism and hospitality consumer behaviour is fragmented and largely limited to investigating a small scope of its impact. The purpose of this paper is to bridge this gap by synthesising the existing literature, providing a conceptual framework for the various dimensions of this impact. Design/methodology/approach This paper is based on the meta-synthesis and a critical conceptual analysis of relevant academic literature identified using a keyword search of papers via the Web of Science and Scopus databases, followed by a snowballing process comprising tracking the citations to the resources referred to in the identified papers. Findings This conceptual analysis illustrates how the full spectrum of the impact of eWOM on tourist behaviour spans well beyond the limited scope traditionally focussed on by tourism and hospitality researchers. This scope, encompassing multiple cognitive, normative and affective dimensions, is illustrated in an evidence-based conceptual framework proposed in this paper, providing a systematic tool to identify the less-studied aspects of this important phenomenon. Originality/value This paper synthesises the large and fragmented body of literature on eWOM and proposes a novel conceptual framework, illustrating the vast scope of the various cognitive, affective and normative mechanisms through which eWOM affects consumers’ choice of tourism and hospitality products. Furthermore, this paper provides a synthesis of the state-of-the-art of research in this field, highlights the existing gaps and provides researchers with a systematic tool to identify pathways towards breaking the status-quo in progressing beyond the current boundaries of academic research in this field.

This study adopts PERMA as the theoretical lens to analyze the influence of neophobia (reluctance to try new food) and enduring involvement on travelers' perceptions of the contribution of authentic food experiences to their well-being. Based on a survey of international visitors to Iran, the results show that authentic food experiences are strongly associated with positive emotions and meaningfulness of a trip. Higher food involvement and lower neophobia are associated with stronger perceptions that authentic food experiences contribute to well-being. Furthermore, this study demonstrates the applicability of the PERMA model for understanding multiple dimensions of well-being emanating from tourism experiences.

Purpose The purpose of this study is to evaluate eTourism technology acceptance literature to illustrate current gaps in the field and suggest two alternative perspectives that could be adopted. Design/methodology/approach A review of academic literature in the field of eTourism technology acceptance was undertaken combining a systematic keyword-based search and snowballing techniques leading to the identification of relevant academic journal articles published since the year 2000. Findings While the field of eTourism technology acceptance research has grown substantially over the past few decades, this study highlights that the majority of this research seems to have been conducted within a narrow theoretical scope. The study suggests that this has led to contemporary theoretical and philosophical advancements in understanding the psychological, sociological and neuroscientific aspects of consumer behaviour not yet being mirrored in the eTourism technology acceptance research. Research limitations/implications This study invites researchers to adapt alternative theoretical perspectives to create a more in-depth understanding of aspects of technology acceptance behaviour that have yet to be understood. Two distinct alternative perspectives, NeuroIS and interpretivism, are suggested. Practical implications This study assists researchers in developing alternative research agendas and diversifying the theoretical foundations of eTourism technology acceptance research. Originality/value eTourism technology acceptance research risks being left behind if it does not begin to think beyond current theoretical conceptions of consumer behaviour research. This study contributes to the wider literature by highlighting how eTourism literature is falling behind and by suggesting two innovative alternatives that allow eTourism research an exciting way forward.

Purpose This study aims to investigate whether the antecedents of co-creation influence braggart word-of-mouth (WoM) in a participative leisure context, theorising the concept of co-created food well-being and highlighting implications for interactive experience co-design. Design/methodology/approach A sequential mixed-method approach was used to test a theoretical model; 25 in-depth interviews with cooking class participants were conducted, followed by a post-experience survey (n = 575). Findings Qualitative results suggest braggart WoM is rooted in active consumer participation in co-designing leisure experiences. The structural model confirms that participation in value co-creating activities (i.e. co-design, customer-to-customer (C2C) interaction), alongside perceived support from service providers, increases consumer perceptions of co-creation and stimulates braggart WoM. Degree of co-creation and support from peers mediate some relationships. Research limitations/implications Limited by cross-sectional data from one experiential consumption format, the results nevertheless demonstrate the role of active participation in co-design and C2C interactions during value co-creation. This implies that co-created and co-designed leisure experiences can intensify post-consumption behaviours and potentially enhance food well-being. Practical implications The results highlight that integrating customer participation into service design, while also developing opportunities for peer support on-site, can stimulate braggart WoM. Originality/value Extends burgeoning literature on co-creation and co-design in leisure services. By encouraging active customer participation while providing support and facilitating C2C interactions, service providers can enhance value co-creation, influencing customer experiences and food well-being. Accordingly, the concept of co-created food well-being is introduced.

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