Investigating Information Adoption Tendencies Based on Restaurants’ User-Generated Content Utilizing a Modified Information Adoption Model

Salehi-Esfahani, Saba; Ravichandran, Swathi; Israeli, Aviad A.; Bolden, Edward C.

doi:10.1080/19368623.2016.1171190

Cited by 54 publications

(70 citation statements)

References 67 publications

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“…The reviews uploaded by experience travelers are more trustworthy as compared to novice travelers. The results of this dimension are consistent with previous researches (Arora & Lata, 2020;Cheung et al, 2008;Cheung et al, 2009;Coursaris, Osch & Albini, 2018;Kang & Namkung, 2019;Lee & Shin, 2014;Salehi-Esfahani, 2016;Tseng & Wang, 2015;Xu, 2014;Zhang & Watts, 2008;Zhu, Chang Luo, 2016;Zu et al, 2015) The third hypotheses H3 indicates (path coefficient = 0.131, t statistics = 3.814, p < 0.05) was also found statically significant. The consumer tends to believe more when reviews updated on platform are two sided (positive and negative).…”

Section: Resultssupporting

confidence: 92%

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What Are the Determinants of Consumers' Online Reviews Adoption for Hotel Bookings: A Structural Equation Modelling Approach

Lata¹,

Rana

2021

ENLIGHTENING TOURISM

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Experienced travelers share their reviews regarding hotel services which serve as a testimony for novice travelers and help them to make their decision whether to book that hotel or not. The current study aims to identify the various factors affecting the intentions of travelers for online hotel bookings. Data was collected from 419 respondents who adopt online reviews published on online travel aggregators for online hotel bookings. The respondents for this study are taken from Delhi. Further, the hypotheses of this study were validated with the help of structural equation modeling (SEM) using partial least squares (PLS). The paper found Information quality; Source credibility, Information sidedness, and Information consistency are the significant predictor of traveler's Information usefulness for hotel bookings. Further, the relationship between Information usefulness and online hotel bookings intentions was also found statically significant. This study has provided implications for hotel managers that hotel managers should continue to monitor the negative reviews and take some necessary actions to overcome these issues. As well as they should focus on their service quality which helps them to make their customers happy and encourage them to upload positive reviews. This study analyzed the travelers' adoption of usergenerated reviews from online travel aggregators for online hotel bookings by using an information adoption model with additional constructs.

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Section: Resultssupporting

confidence: 92%

“…The high quality reviews insist on the consumer to trust and help them to plan their tour. The finding of this dimension is consistent with the previous researches (Arora & Lata, 2020;Coursaris, Osch, & Albini, 2018;Lee & Shin, 2014;Salehi-Esfahani, 2016;Tseng & Wang, 2015;Xu, 2014;Zhu, Chang Luo, 2016;Zu et al, 2015).…”

Section: Resultssupporting

confidence: 91%

What Are the Determinants of Consumers' Online Reviews Adoption for Hotel Bookings: A Structural Equation Modelling Approach

Lata¹,

Rana

2021

ENLIGHTENING TOURISM

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“…Kim, Li, and Brymer (2016) tested the relationship between eWOM and the financial performance of restaurants. Studies have confirmed that contents (eWOM) from generators with different personalities have varied influences, such as professionalism (Zhang, Ye, Law, & Li, 2010), credibility (Salehi‐Esfahani, Ravichandran, Israeli, & Bolden, 2016), and affinity and age (Gkoumas, 2019), on readers who intend to consume a particular type of food. Tiago, Amaral, and Tiago (2015) verified that food quality is a crucial factor that influences customers' perception, wherein the dimension of food is more than satisfying customers' tastes alone through the analysis of eWOM left by food tourists.…”

Section: Literature Reviewmentioning

confidence: 99%

Exploring tourists' experience at private social dining: Dimensionality and satisfaction

Qian

Law

Fan

2020

Journal of Tourism Research

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Private social dining is a new form of service emerging in culinary tourism. Although its popularity has been increasing worldwide, studies on private social dining, especially its influence on tourism, are limited. The present work aims to explore tourists' experiences using private social dining as a context by constructing the dimensions for tourist experience. A qualitative research method is utilized to analyze reviews from top service providers in three popular destinations. Results confirm seven dimensions of the three types of experience existing in tourists' private social dining experiences, which affect tourist satisfaction. These results lay the foundation for future studies.

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“…However, users’ reviewers are perceived as much more credible. Salehi-Esfahani et al [58] realize how extreme opinions online (very positive or very negative) and the credibility of the person posting them significantly and positively affect the usefulness of restaurant customers. Gkoumas [59] indicates that elements such as affinity and age of the person sharing the review, context, content and the response of the owner increased the empathy of the visitors for particular restaurants.…”

Section: Gastronomic Image Online Within Tourist Destination Imagementioning

confidence: 99%

Measuring Gastronomic Image Online

Mariné-Roig

Ferrer-Rosell

Ramón

et al. 2019

IJERPH

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Culinary or gastronomic tourism has become one of the main exponents of cultural tourism and a key element of a destination’s image identity. Since travellers consult and produce online travel reviews (OTR) before and during a trip, this research aims to provide and implement a framework for analysing OTRs of dining establishments to measure their contribution to destination image formation in their designative (cognitive) and appraisive (affective and evaluative) aspects. To do this, a website was selected from which to download OTRs, extract useful information from the textual and paratextual elements, build a keyword frequency matrix, and perform a quantitative and thematic content analysis. This method was applied to a random sample of 500,000 OTRs from the TripAdvisor restaurants section, written in English, between 2013 and 2017, by tourists visiting the Canary Islands. Results show that, although the gastronomic image of the destination is positive in general, the local and regional gastronomy representative of the community’s sociocultural identity is not the most popular nor the best valued in tourists’ comments. This research shows a method to measure the main aspects that make up the gastronomic image of a destination and that allow for extracting insights and business intelligence through big data from user-generated content.

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Investigating Information Adoption Tendencies Based on Restaurants’ User-Generated Content Utilizing a Modified Information Adoption Model

Cited by 54 publications

References 67 publications

What Are the Determinants of Consumers' Online Reviews Adoption for Hotel Bookings: A Structural Equation Modelling Approach

What Are the Determinants of Consumers' Online Reviews Adoption for Hotel Bookings: A Structural Equation Modelling Approach

Exploring tourists' experience at private social dining: Dimensionality and satisfaction

Measuring Gastronomic Image Online

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