1
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: not found

      Who is an evangelist? Food tourists’ positive and negative eWOM behavior

      ,
      International Journal of Contemporary Hospitality Management
      Emerald

      Read this article at

      ScienceOpenPublisher
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          Purpose

          This study aims to examine food tourists’ engagement in positive and negative electronic word-of-mouth (eWOM) by considering the following questions: Do satisfied customers engage in advocacy, and do dissatisfied customers make the same effort to spread their negative experiences? Which restaurant experience attributes influence eWOM behavior? What demographic and psychographic characteristics contribute to advocacy?

          Design/methodology/approach

          Using data from an online survey of 456 consumers with restaurant experience in the tourism context, this study applied simultaneous Tobit estimation to examine the research hypotheses.

          Findings

          Engagement in negative eWOM because of poor experiences was stronger than engagement in positive eWOM because of positive experiences. Food taste was a critical attribute for both positive and negative eWOM. Authenticity was influential for positive eWOM only, and value was influential for negative eWOM only. Atmosphere, service and location were found to be insignificant, indicating that they are ‘indifferent’ factors for eWOM in the food tourism context. Female customers were more active in negative advocacy, while Generation Y customers were more active in positive advocacy. Food involvement was significantly related to both positive and negative eWOM.

          Research limitations/implications

          The results of this study provide useful marketing and service insights for restaurant managers in the digitally connected world, enabling them to formulate services based on factors critical for restaurant eWOM in the tourism context.

          Originality/value

          To fill a gap in the current literature in the era of digital marketing, this study takes a comprehensive yet industry-specific perspective on eWOM engagement by examining demographic factors and the food involvement of consumers as well as restaurant experience attributes. By investigating both positive and negative eWOM, this study presents meaningful practical and theoretical implications.

          Related collections

          Most cited references69

          • Record: found
          • Abstract: not found
          • Article: not found

          Evaluating Structural Equation Models with Unobservable Variables and Measurement Error

            Bookmark
            • Record: found
            • Abstract: not found
            • Article: not found

            The Predictive Validity of Multiple-Item Versus Single-Item Measures of the Same Constructs

              Bookmark
              • Record: found
              • Abstract: not found
              • Article: not found

              Electronic word-of-mouth in hospitality and tourism management

                Bookmark

                Author and article information

                Journal
                International Journal of Contemporary Hospitality Management
                IJCHM
                Emerald
                0959-6119
                0959-6119
                November 23 2021
                January 21 2022
                November 23 2021
                January 21 2022
                : 34
                : 2
                : 555-577
                Article
                10.1108/IJCHM-06-2021-0707
                c83c86c2-a953-4574-a343-94011b726faf
                © 2022

                https://www.emerald.com/insight/site-policies

                History

                Comments

                Comment on this article