Effect of social media influence on consumer’s purchase intention of organic beauty products: the role of customer’s engagement and generativity

Gani, Mohammad Osman; Roy, Hiran; Rahman, Muhammad Sabbir; Faroque, Anisur R.; Gupta, Vikas; Prova, Humayra Tasnim

doi:10.1080/24721735.2022.2096292

Cited by 18 publications

(16 citation statements)

References 80 publications

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“…Moreover, social influence is another factor, as emotions are essential to social interactions. Showing emotions is a way to make and keep social connections in South Asian countries (Gani et al ., 2023; Hasan et al ., 2019). Social influence affects performance expectations.…”

Section: Discussionmentioning

confidence: 99%

Consumer attitude toward using artificial intelligence (AI) devices in hospitality services

Bhuiyan,

Ahmed,

Jahan

2024

JHTI

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PurposeThe study investigates the consumer’s attitude to using artificial intelligence (AI) devices in hospitality service settings considering social influence, hedonic motivation, anthropomorphism, effort expectancy, performance expectancy and emotions.Design/methodology/approachThis study employed a quantitative methodology to collect data from Bangladeshi consumers who utilized AI-enabled technologies in the hospitality sector. A total of 343 data were collected using a purposive sampling method. The SmartPLS 4.0 software was used to determine the constructs' internal consistency, reliability and validity. This study also applied the partial least squares structural equation modeling (PLS-SEM) to test the research model and hypotheses.FindingsThe finding shows that consumer attitude toward AI is influenced by social influence, hedonic motivation, anthropomorphism, performance and effort expectancy and emotions. Specifically, hedonic motivation, social influence and anthropomorphism affect performance and effort expectations, affecting consumer emotion. Moreover, emotions ultimately influenced the perceptions of hotel customers' willingness to use AI devices.Practical implicationsThis study provides a practical understanding of issues when adopting more stringent AI-enabled devices in the hospitality sector. Managers, practitioners and decision-makers will get helpful information discussed in this article.Originality/valueThis study investigates the perceptions of guests' attitudes toward the use of AI devices in hospitality services. This study emphasizes the cultural context of the hospitality industry in Bangladesh, but its findings may be reflected in other areas and regions.

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Section: Discussionmentioning

confidence: 99%

Consumer attitude toward using artificial intelligence (AI) devices in hospitality services

Bhuiyan,

Ahmed,

Jahan

2024

JHTI

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“…Recently, food tourism has emerged as an indispensable constituent of India's tourism industry, and LFC has become a vital aspect of this trend. India's rich tapestry of culinary cultures, steeped in unique histories and traditions, represents an astounding diversity (Fiore, 2016; Gani et al ., 2023). Each state of the country offers its distinct gastronomical practices, lending incredible variety to regional cuisine.…”

Section: Literature Reviewmentioning

confidence: 99%

“…It significantly enhances visitors' destination experiences and correlates with higher tourist satisfaction levels (Choi et al, 2021;Goolaup et al, 2018;Roy et al, 2022). The consumption of local food holds immense importance in visitors' overall visitation experience due to its unique character (Gani et al, 2023;Mak et al, 2017) and also holds implications for tourist attractions. Despite its significance, a dearth of research explores how visitors' LFC impacts their travel behavior (Suntikul et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Explore, eat and revisit: does local food consumption value influence the destination’s food image?

Gupta,

Galati,

Sharma

2023

BFJ

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PurposeThis research investigates how foreign tourists' revisit intentions are influenced by their local food consumption (LFC) value by emphasizing their attitude towards the local food and the corresponding destination food image. It will also reveal the foreign tourists' food consumption value and explore its influences on the destination's food image.Design/methodology/approachThe data collection was performed from 433 foreign tourists who visited Delhi, India, using a structured survey instrument and chief constructs were measured as the first-order reflective variables. The 39 items associated with the LFC value underwent both exploratory and confirmatory evaluations. The authors employed partial least square structural equation modeling (PLS-SEM). The model's discriminant and convergent validity, consistency and overall fit were evaluated using confirmatory factor analysis (CFA).FindingsThe findings revealed that “tourists' attitudes and behaviors toward the local cuisine” had a significant and positive influence on their “intention to visit/revisit” and “intention to recommend”. Also, “destination food image” significantly and positively influenced the “intention of tourist to visit/revisit”; however, it negatively and insignificantly influenced the “intention of tourists to recommend”.Research limitations/implicationsThis research used five variables related to LFC—quality, health/nutrition, emotion, prestige and price—that impact tourists' attitudes and behaviors toward local foods in Delhi. However, in addition to these constructs, other factors or constructs may be involved that could affect the tourists' attitudes and behaviors. Future studies might explore and include these constructs to provide a more comprehensive image of Delhi's LFC value.Originality/valueUnderstanding tourists' food-linked behaviors is critical for effective market conduct. However, the interrelations between travelers' destination food image, LFC value, their perceptions of the local cuisine and behavioral intentions are still unknown, and this will be one of the first attempts to discuss these behaviors.

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“…Prior studies widely explored positive relationship between generativity and green buying behavior ( Shiel et al, 2020 ; Afridi Ahmad et al, 2021a ; Zaidi et al, 2022 ). Moreover, Empirical research revealed that the generativity of consumers positively associated with their engagement and consuming intention toward organic products ( Gani et al, 2022 ). This study believes that individuals with higher generativity may be more inclined to visit environmentally friendly organic restaurants.…”

Section: Generativity Attitude Toward Organic Food and Dining Intentionmentioning

confidence: 99%

How generativity affects organic dining intention: Case study of Shanghai

Pan

Luo

2022

Front. Psychol.

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With people’s concerns about the environment growing, the demand for organic food has increased. However, few studies have focused on organic dining intention. Therefore, this study examined generativity, which is defined as the direction and care for the growth of future generations through self-expanding forms, and its influence on attitude toward organic food, environment concern and dining intention. The moderating effect of age was also examined. A total of 418 responses were collected through a face-to-face survey from Shanghai respondents. PLS-SEM was utilized to verify the model and test the relationships among the constructs. The results show that generativity directly influences environmental concerns, attitudes toward organic food and dining intentions. Furthermore, environmental concerns and attitudes toward organic food are mediating variables for generativity to affect dining intentions. The older the age group, the more likely it is for generativity to have a positive influence on attitude toward organic food and environmental concerns. Theoretical and practical implications are also discussed in this study.

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Effect of social media influence on consumer’s purchase intention of organic beauty products: the role of customer’s engagement and generativity

Cited by 18 publications

References 80 publications

Consumer attitude toward using artificial intelligence (AI) devices in hospitality services

Consumer attitude toward using artificial intelligence (AI) devices in hospitality services

Explore, eat and revisit: does local food consumption value influence the destination’s food image?

How generativity affects organic dining intention: Case study of Shanghai

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