FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W3094693740> ?p ?o ?g. }

• W3094693740 endingPage "162" @default.
• W3094693740 startingPage "146" @default.
• W3094693740 abstract "Purpose This paper examines whether guests contribute sWOM (social word of mouth) on different SNSs (social networking sites) regarding various personal motivations. SNSs have changed the way guests eat and experience their food and dishes. Marketing managers have effectively targeted SNSs as a marketing tool, yet have little research about drivers of guests' sWOM contribution on SNSs has been done. A model including the significant motives: (1) experiences, (2) opinion leadership, (3) reflection of self and (4) need for unique is tested to investigate their positive effects on contribution behavior of social media guests. Design/methodology/approach The data collected from 411 guests by using the snowball method was used for analysis. The structural equation modeling was applied to examine the relationships among the constructs and test the eight proposed hypotheses. Findings Results reveal that experiences, opinion leadership, reflection of self and need for unique were positively associated with contributing sWOM of restaurants. Furthermore, those who have positive experiences tend to be opinion leadership and reflection of self. And guests who show reflection of self, they are more likely to have opinion leaders and show need for uniqueness. Our study expands the existing frameworks of sWOM contribution by identifying various motivations and labeling sWOM. Findings provide restaurant managers with managerial implications for online marketing strategies on SNSs to attract sWOM contribution among guests. Research limitations/implications It has some limitations while discovering the motivations of positive sWOM contribution. First, we only focused on the motivation of contributing positive sWOM, while negative sWOM received many arguments in changing attitudes toward buying products or services. Second, we collected data in Vietnam only without comparing with different countries. Future research could explore further cross-cultural perspectives to fill the gap. Third, this study explored sWOM contribution in service environment, sWOM contribution from service context may be slightly different from those of product brands. Practical implications These findings highlight the motivations of sWOM contribution that restaurant managers must recognize and make use of it. SNSs have given power to consumers to post everything at anytime and anywhere they like, therefore restaurant managers need to deeply understand why their consumers contribute sWOM. In digital era, customers and guests have become the ultimate tools for promoting product or service brands. The marketing managers should create an online platform in order to facilitate their consumers to discuss their brand frequently (Charu et al. , 2018). Restaurants should have policies to push positive eWOM maximally and also reduce advertising costs. Originality/value This is one of the first studies on sWOM contribution of what motivate guests to contribute their sWOM on SNSs. Theoretically, this study offers deep insights into the links between various motivations and sWOM in foodservice context. Managerially, understanding these motivations allow marketing managers create effective policies that motivate guests to contribute positive word of mouth." @default.
• W3094693740 created "2020-11-09" @default.
• W3094693740 creator A5047226268 @default.
• W3094693740 creator A5086812774 @default.
• W3094693740 date "2020-11-06" @default.
• W3094693740 modified "2023-10-16" @default.
• W3094693740 title "Motivations of guests contributing sWOM on social media: a case in Vietnam" @default.
• W3094693740 cites W1494682521 @default.
• W3094693740 cites W1495200428 @default.
• W3094693740 cites W1505596080 @default.
• W3094693740 cites W1506066028 @default.
• W3094693740 cites W1968553637 @default.
• W3094693740 cites W1985749074 @default.
• W3094693740 cites W1993879187 @default.
• W3094693740 cites W2000228190 @default.
• W3094693740 cites W2008934631 @default.
• W3094693740 cites W2017319780 @default.
• W3094693740 cites W2019089262 @default.
• W3094693740 cites W2034892959 @default.
• W3094693740 cites W2040902978 @default.
• W3094693740 cites W2041563290 @default.
• W3094693740 cites W2041815189 @default.
• W3094693740 cites W2049951003 @default.
• W3094693740 cites W2055894163 @default.
• W3094693740 cites W2072566632 @default.
• W3094693740 cites W2081885556 @default.
• W3094693740 cites W2086994005 @default.
• W3094693740 cites W2093293872 @default.
• W3094693740 cites W2097357438 @default.
• W3094693740 cites W2103954575 @default.
• W3094693740 cites W2105643631 @default.
• W3094693740 cites W2121001699 @default.
• W3094693740 cites W2124405828 @default.
• W3094693740 cites W2125294213 @default.
• W3094693740 cites W2145264991 @default.
• W3094693740 cites W2157436198 @default.
• W3094693740 cites W2167325287 @default.
• W3094693740 cites W2169278438 @default.
• W3094693740 cites W2170760926 @default.
• W3094693740 cites W2279467787 @default.
• W3094693740 cites W2280465155 @default.
• W3094693740 cites W2283810887 @default.
• W3094693740 cites W2316921730 @default.
• W3094693740 cites W2518437370 @default.
• W3094693740 cites W2589332793 @default.
• W3094693740 cites W2605483535 @default.
• W3094693740 cites W2612367251 @default.
• W3094693740 cites W2725897502 @default.
• W3094693740 cites W2788215828 @default.
• W3094693740 cites W2794788813 @default.
• W3094693740 cites W2796649772 @default.
• W3094693740 cites W2886540484 @default.
• W3094693740 cites W2890308336 @default.
• W3094693740 cites W2910493603 @default.
• W3094693740 cites W2913823490 @default.
• W3094693740 cites W2924288331 @default.
• W3094693740 cites W2939929407 @default.
• W3094693740 cites W3122516555 @default.
• W3094693740 cites W3124507438 @default.
• W3094693740 cites W4232349241 @default.
• W3094693740 cites W784357118 @default.
• W3094693740 doi "https://doi.org/10.1108/jabes-05-2020-0055" @default.
• W3094693740 hasPublicationYear "2020" @default.
• W3094693740 type Work @default.
• W3094693740 sameAs 3094693740 @default.
• W3094693740 citedByCount "2" @default.
• W3094693740 countsByYear W30946937402021 @default.
• W3094693740 countsByYear W30946937402022 @default.
• W3094693740 crossrefType "journal-article" @default.
• W3094693740 hasAuthorship W3094693740A5047226268 @default.
• W3094693740 hasAuthorship W3094693740A5086812774 @default.
• W3094693740 hasConcept C112698675 @default.
• W3094693740 hasConcept C119857082 @default.
• W3094693740 hasConcept C137913393 @default.
• W3094693740 hasConcept C139268390 @default.
• W3094693740 hasConcept C144133560 @default.
• W3094693740 hasConcept C15744967 @default.
• W3094693740 hasConcept C162853370 @default.
• W3094693740 hasConcept C17744445 @default.
• W3094693740 hasConcept C192975520 @default.
• W3094693740 hasConcept C199360897 @default.
• W3094693740 hasConcept C199539241 @default.
• W3094693740 hasConcept C26011011 @default.
• W3094693740 hasConcept C39549134 @default.
• W3094693740 hasConcept C41008148 @default.
• W3094693740 hasConcept C518677369 @default.
• W3094693740 hasConcept C54649085 @default.
• W3094693740 hasConcept C65682993 @default.
• W3094693740 hasConcept C71104824 @default.
• W3094693740 hasConcept C77805123 @default.
• W3094693740 hasConceptScore W3094693740C112698675 @default.
• W3094693740 hasConceptScore W3094693740C119857082 @default.
• W3094693740 hasConceptScore W3094693740C137913393 @default.
• W3094693740 hasConceptScore W3094693740C139268390 @default.
• W3094693740 hasConceptScore W3094693740C144133560 @default.
• W3094693740 hasConceptScore W3094693740C15744967 @default.
• W3094693740 hasConceptScore W3094693740C162853370 @default.
• W3094693740 hasConceptScore W3094693740C17744445 @default.

• next