1. The proliferation of smartphone ownership and mobile travel bookings has persuaded hoteliers to develop mobile strategies and develop applications. How do customers perceive these apps and what are their benefits ?

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  2. Search engines and family and friends are the most frequently used information sources for the travel market.  The personal computer (PC), despite the trending mobile use, is the most used device for both searching and booking.

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  3. An exploration of the relevance and recall of information sources, particularly those used in the prepurchase hotel search process.

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  4. This study examines the impact of online real-time interactivity on the desire of users to visit and to purchase products/services from the company in the future. Online real-time interactivity has been increased by the use of avatars but users' emotional appeal is less relevant compared to the degree of their trust in websites.

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  5. Airlines can enhance passenger satisfaction and loyalty by focusing on the enhancement of the pre-flight and in-flight service experience.

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  6. Certain incentives (behavioral rewards vs. financial discounts) affect individuals with healthy and less healthy eating habits differently. The effects of marketing incentives on healthy food choice have proven to have quite an impact on people who have less healthy eating habits.

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  7. Leader-member exchange (LMX) theory purports that leaders develop different quality relationships with different subordinates through social exchanges. Does it really develop over time, and if so, how?

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  8. Because numerous firms are using avatars (or virtual agents) to humanize their website’s experience, this study examines whether the avatars are successful in ensuring website quality based on ten service quality attributes from the webqual metric.

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  9. Firms expanding to a country with a familiar culture do better than those entering an unfamiliar situation.

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  10. Shoppers’ favorable view of the consumer perceived ethicality of a retailer is associated with increased patronage.

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  11. The use of a virtual agent makes a website more attractive and increases customers’ intent to patronize the restaurant.

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  12. Comparison of Chinese and Swiss customer satisfaction with McDonald’s restaurants demonstrates that culture contributes greatly to consumers’ perceptions.

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  13. Computer-related service firms can achieve strong international performance by having substantial knowledge about the country where they will do business.

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  14. A survey to understand how travelers under the age of 30 make active use of social networks and other websites and what are their motivations.

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  15. According to a study, teaching is the most important aspect of the learning environment relating to information systems.

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  16. A survey of 95 hotels provides information on hotel management systems and their use.

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  17. The use of biometric technology in hotels finds general acceptance partly in consideration of the improved security that it offers.

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  18. A multi-point analysis of anglophone websites presenting information regarding social phobias.

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  19. This study tested the correlation of intelligence with the performance of four repetitive tasks by three groups of Swiss nationals.

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  20. Small and medium size hotels are slowly making increasing use of information communication technology, but some factors still discourage their adoption.

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  21. Does digital marketing yield desired results? Case study reveals surprising fallouts of electronic distribution vs traditional sales methods.

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  22. Going beyond earlier models of diffusion leading to the adoption of tactical computer applications and use, the model presented here comprises the elements of a creative, connected use of information technology.

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  23. A year 2000 survey of small and medium-size hotels in Wales chronicled the advance of technology use among these properties.

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  24. Studies of some 600 small and medium-size hotels show internal and external factors driving IT use.

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  25. Study analyzed the attitudes of U.S. restaurant patrons who compared otherwise identical hypothetical restaurants with varying tipping policies.

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  26. Three studies of consumer price preferences indicate a clear preference for round prices (ending in 0) or semi-round prices (ending in 5).

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  27. An analysis of 45 francophone websites addressing alcohol dependence or recovery applies a broad set of scales and tests, and finds that the sites have only a modest quality level overall.

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  28. A factor analysis of 388 websites (regarding mental health issues) demonstrates the development and potential value of a condensed DISCERN tool.

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  29. Replicating a study from the previous year, websites that address issues of alcohol dependence reported an update in the intervening year.

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  30. Asians, hispanics, and whites in the US demonstrate similar approaches to tipping, that is, by varying their tips according to check size and service quality.

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  31. Tip amounts increased with size of the check, length of the meal, and quality of service, according to a study of 466 table-service meals reported by 122 individuals.

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  32. As black Americans move up the socio-economic scale, they become increasingly aware of the convention of tipping a percentage of the restaurant check, according to two studies.

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  33. While the hotel industry has developed products designed to appeal to narrow, tightly defined customer segments, research indicates that market segments may in fact be quite broad, and segmented on broad product types - thus limiting the effectiveness of a segmentation strategy.

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  34. Ratings of restaurant servers by black and white customers of one US restaurant shows a pattern of racial preference.

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  35. In the United States, a comparison of the attitudes of a sample of black and white diners supported the idea that both groups believe that they tip according to social norms, but those norms are different for the two groups.

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  36. A study of restaurant workers in the United-States found that high service attitudes are associated with longer server tenure, as well as with the belief that service quality affects tip levels.

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  37. Service efforts generally improve tips.

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  38. A series of three studies examines the long-held (and logical) assumption that giving people something to do, or to divert their attention while waiting, makes the wait time seem shorter and less boring.

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  39. In an ironic turnabout, customers in many service situations are effectively given the job of monitoring and rewarding service employees by tipping for good service. This process is known as buyer monitoring.

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  40. Some or all of thirteen specific actions taken by servers result in larger tips, according to a study of 1,606 restaurant servers who had waited tables in the prior year.

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  41. An examination of research and issues surrounding tipping highlights both the inaccurate beliefs about what tipping accomplishes and the absence of research on critical topics relating to tipping.

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  42. Understanding how loyalty programs affect customers' behavior to increase their level of patronage.

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  43. A study outlines the elements underlying price-sensitivity and reveals four statements regarding price awareness, willingness to shop for bargains, and concern about the relationship of price for quality.

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  44. Study shows that restaurant servers hold firm stereotypes regarding which of their customers are likely to be the best tippers.

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  45. According to a case study, what influences consumer perceptions and purchase intentions? The combination of complex menu descriptions and price listings.

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