“Foodstagramming unleashed: Examining the role of social media involvement in enhancing the creative food tourism experience”
Tourism and Hospitality Research,
Год журнала:
2025,
Номер
unknown
Опубликована: Янв. 5, 2025
This
study
examines
how
social
cognition
and
engagement
components
influence
diners’
creative
food
tourism
experiences
(CFTE)
during
their
visit,
as
well
the
CFTE
influences
continuous
goal
of
foodstagramming.
The
survey
comprised
783
guests
who
ate
at
a
local
destination
restaurants
uploaded
images
experiences.
Using
PLS-SEM
for
data
analysis,
evidence
shows
link
between
meal
experience
value
on
CFTE.
As
cognitive
components,
have
been
shown
to
favourable
significant
effect
Furthermore,
discovered
no
relationship
media
use
Besides,
affective
participation
had
substantial
impact
Surprisingly,
behavioural
significantly
favourably
influenced
respondents’
intentions
continue
Finally,
it
was
that
elements
long-term
intents
These
findings
implications
hospitality
professionals.
Язык: Английский
Motivating social media sharing of food user-generated content on Instagram: how incentives drive social commerce
Tourism Review,
Год журнала:
2025,
Номер
unknown
Опубликована: Янв. 23, 2025
Purpose
This
research
aims
to
explore
the
mechanisms
and
conditions
that
motivate
diners
engage
in
foodstagramming.
It
focuses
on
intrinsic
versus
extrinsic
motivations,
role
of
dining
environment
facilitating
social
connection
commerce
intention.
Design/methodology/approach
Two
scenario-based
experiments
were
conducted
among
Chinese
participants.
Experiment
1
(
n
=
219)
used
a
one-factor
between-subjects
design
test
effect
foodstagramming
incentives
(intrinsic
vs
extrinsic)
2
529)
(foodstagramming
incentive:
intrinsic)
×
(environmental
attractiveness:
low
high)
examine
mediation
moderation
environmental
attractiveness.
Findings
Intrinsic
more
effectively
enhance
tourists’
intention
than
incentives.
The
attractiveness
moderates
this
relationship.
Extrinsic
significantly
boost
low-attractiveness
environments,
but
not
high-attractiveness
environments.
Social
serves
as
conditional
mediator.
Practical
implications
Restaurant
managers
should
prioritize
superior
service
culinary
offerings,
invest
appealing
environments
encourage
tourists
share
their
experiences,
leveraging
word-of-mouth
promotions.
In
less
attractive
settings,
external
like
coupons
or
discounts
can
promote
food
selfie-taking
sharing,
driving
Originality/value
study
offers
new
insights
into
highlighting
effectiveness
economic
influencing
behaviors.
expands
literature
by
explaining
commenting,
liking
repurchasing
Язык: Английский
Understanding the formation process of positive customer engagement behaviors: a quantitative and qualitative interpretation
Asia Pacific Journal of Marketing and Logistics,
Год журнала:
2024,
Номер
unknown
Опубликована: Окт. 25, 2024
Purpose
To
investigate
the
impact
of
cognition,
emotion
and
other
factors
on
positive
customer
engagement
behaviors
to
identify
differential
formation
processes
dynamic
changes
in
these
behaviors.
Design/methodology/approach
We
used
cognitive
appraisals
coping
theory
as
well
justice
theory,
analyze
comment
data
from
Xiaomi
Community
with
natural
language
processing
binary
logistic
regression.
Findings
Our
results
indicate
that
cognition
are
unnecessary
for
engagement.
Users
expressing
different
cognitions
emotions
exhibit
varied
The
behavioral
dimension
was
most
frequently
combined,
followed
by
affective
dimensions.
Managers
should
adopt
material
or
spiritual
incentives
encourage
users
become
loyal.
Additionally,
addressing
comments
distributive
can
promote
Originality/value
This
study
clarifies
complex
interplay
between
behaviors,
providing
actionable
insights
brand
managers
foster
loyalty
Язык: Английский
Service‐dominant logic and customer engagement based value proposition framework in peer‐to‐peer accommodation: A two‐study approach
Journal of Consumer Behaviour,
Год журнала:
2024,
Номер
23(6), С. 3232 - 3252
Опубликована: Окт. 6, 2024
Abstract
In
the
competitive
travel
accommodation
market,
peer‐to‐peer
(P2PA)
providers
are
in
desperate
need
of
a
value
proposition
framework
that
will
assist
them
guiding
development
an
‘engaged’
customer
base.
However,
currently,
P2PA
literature
does
not
provide
such
includes
comprehensive
list
tangible
and
intangible
values
driving
engagement
(CE).
Underpinned
by
service‐dominant
(S‐D)
logic
theory,
we
adopted
big
data‐based,
two
study
approach
to
identify
these
(and
their
composites)
drive
CE
P2PA.
Study
1
was
conducted
important
customers
engage
with
This
qualitative
text‐mining
sentiment
analysis
which
performed
on
499,160
reviews.
The
subsequent
quantitative
(Study
2)
used
multi‐factor
ANOVA
(i.e.,
Automatic
Linear
Modelling)
examine
19,060
listed
houses
using
star
ratings
other
available
data
(e.g.,
cost,
response
rate
number
rooms).
Our
findings
present
S‐D
logic‐based
for
enhancing
shows
consider
seven
tangible‐intangible
accommodation,
perceived
enjoyment,
friendliness,
convenience,
surrounding,
trustworthiness)
creating
three
re‐adopt,
recommend,
refer
P2PA)
P2PA‐platform
listed‐houses.
Overall,
developing
identifying
salient
co‐creation,
this
research
extends
both
theory.
We
also
insightful
recommendations
providers.
Язык: Английский
‘Pic first, eat later’: An investigation into motivations behind the ‘foodstagramming’ phenomenon
Hospitality & Society,
Год журнала:
2024,
Номер
14(3), С. 253 - 276
Опубликована: Сен. 1, 2024
This
research
explores
the
motivations
and
behaviours
behind
social
phenomenon
of
foodstagramming.
Qualitative
interviews
were
carried
out
with
Millennial
Gen
Z
participants
who
share
food-related
photographs
on
Instagram
foodstagramming
was
found
to
be
an
important
habitual
part
dining
experience
for
these
participants.
The
findings
reveal
some
positive
effects
foodstagramming,
which
include
memory
preservation,
identity,
belonging
connection.
Some
negative
implications
also
uncovered
surrounding
pressure
felt
by
foodstagrammers
document
their
experiences,
sometimes
detracted
from
lived
that
moment.
Conclusions
are
drawn
around
societal
where
significance
visual
culture
aesthetics
in
context
hospitality
sector
highlighted.
Язык: Английский