Spatial differences and underlying mechanisms in electronic word of mouth in the foodservice industry: A case of Sanya, China
Xinjie Yu,
Ke Xu,
Biao He
et al.
Abstract:Studying the electronic word-of-mouth (eWOM) in the foodservice industry can not only provide guidance for merchants, but also spatially optimize the urban foodservice industry, restaurants’ location selection, and customers’ purchasing decisions. In this study, taking Sanya city as the research object, using big data crawling technology to collect the directory and their attribute information of 2107 restaurants with more than 100 reviews. Kernel density analysis, grid analysis and the geographically weighted… Show more
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