The Effect of Service Climate on Perceived Service Value and Behavioral Intentions: The Mediating Role of Service Quality

The purpose of the current study is to assess the influence of employees’ perceived service climate on customers’ perceived service value and behavioral intention. Furthermore, the paper investigates the extent to which service quality mediates the relationship among employees’ perceived service climate, customers’ perceived service value, and behavioral intention. Data were collected from convenience samples of 400 customers and 375 hotel employees. The results of structural equation modeling indicated that: (1) employees’ perceived service climate has a positive and significant influence on service quality, customers’ perceived service value, and behavioral intention and (2) service quality has a positive and significant influence on customers’ perceived service value and behavioral intention. Additionally, this study revealed that the indirect effect of employees’ perceived service climate on customers’ perceived service value and behavioral intention through service quality is more than the direct effect of employees’ perceived service climate, customers’ perceived service value, and behavioral intention.     

Reinterpreting the theory of planned behavior and its application to green hotel consumption intention

The main aim of this paper was to understand a guest’s decision to stay at a green hotel by using the theory of planned behavior (TPB) developed by Ajzen (1991). The population for this study was green hotel customers in Taiwan. A total of 425 usable responses were received from the willing participants around the parking area of green hotels. This study performed a PLS-SEM to examine the proposed model. The results of this study showed that social pressure has very little direct impact on behavioral intention to stay at a green hotel. The results of the estimated standardized regression coefficients and t-values indicated that perceived behavioral control has a slightly higher impact on behavioral intention than attitude. This study also verified the proposed mediating relationships between the first-order and second-order antecedents. This study provided theoretical and managerial implications for understanding respondents’ decision to stay at a green hotel.     

Influences of price,service convenience,and social servicescape on post-purchase process of capsule hotels

A capsule hotel is a new affordable type of hotel that attracts backpackers and young tourists. This study proposes a research model to verify the influences of perceived price, service convenience, and social servicescape on functional and experiential values, and then on repurchase intention and electronic Word-of-Mouth (eWOM). Research results show that tourists’ perceived price and service convenience affect functional value. Service convenience and social servicescape influence experiential value. Functional value and experiential value encourage guests to repurchase capsule hotels and share positive eWOM. This study aims to inspire research interest in capsule hotels and to provide practical implications for hotel operators.     

Cooperation and competition between online travel agencies and hotels

With the advent of O2O (online to offline) mode, Online Travel Agency (OTA) websites help to introduce new customers to hotels. However, since OTAs charge a hefty commission, hotel managers hope returning customers can book future visits from hotel websites instead of OTA websites. The study is to investigate how OTAs and hotels cooperate and compete with each other at the same time in the multichannel environments. The results show that OTAs can attract new and returning customers by website service quality while hotels can attract returning customers by perceived value. On the other hand, OTA website service quality has a negative effect on intention to rebook via hotel websites and the intention to rebook via OTA and hotel websites indeed have a negative relationship. Thus, the two channels compete with each other for customers' future visits.     

Co-creating value in hotels using mobile devices: A conceptual model with empirical validation

The service-dominant (S-D) logic paradigm is increasingly gaining ground within the scholarly literature and current hotel industry practice. The S-D logic purports that consumers are no longer passive receivers of firms’ value propositions, but rather interact with firms in service settings, thus co-creating value. Using data from a general population sample of hotel consumers from the U.S., this study developed and validated empirically a conceptual model that recognizes the central role of consumers’ degree of value co-creation in creating valuable service experiences using mobile devices in hotels. It was found that the mobile (m-)commerce habit influences the degree of consumer co-creation, which in turn influences the perceived value of co-creation behavior. In addition, the perceived value of co-creation was found to influence consumers’ perceived value of the hotel stay and intentions to stay in a hotel that facilitates co-creation via the mobile environment.     

Deploying Self-Service Technology in Luxury Hotel Brands: Perceptions of Business Travelers

Traditional brick-and-mortar companies are embracing the use of self-service technology (SST) to enhance the services they offer and to gain customer loyalty. The objectives of doing so are to stay at the forefront of today’s marketplace and improve service, efficiency, and profitability. However, SST directly eliminates the traditional service encounter from which luxury hotels benefit. With the rising popularity of SST and benefits it brings to both hoteliers and customers contradicting the importance of the personal service encounter to luxury hotel brands, it is critical for hoteliers to learn about the importance of SST and luxury brand identity in order to bring the greatest satisfaction to both parties. This article examines business travelers’ perceptions of SST adoption by luxury hotel brands in Hong Kong. The results emphasize the importance of both personal service and SST in satisfying customer needs and in increasing profitability.     

基于顾客价值的经济型酒店顾客满意度测评研究

培育和维护满意的顾客是经济型酒店获得和保持竞争优势的重要条件,而顾客对酒店产品感知利得和利失的比较对顾客满意度的形成具有重要的影响。该研究以现有的顾客满意度理论为基础,结合经济型酒店的顾客需求和产品服务特征,从顾客价值获得的角度构建经济型酒店的顾客满意度测评模型,建立了顾客满意度测评指标体系,并进行了实证分析。研究表明,经济型酒店的卫生状况、支持系统、交通便利程度以及价格等方面的顾客满意度较低。最后,根据实证分析结果提出了经济型酒店提高顾客满意度的建议和对策。     

Medical Hotel in the Growth of Global Medical Tourism

This study was designed to identify international patient-travelers’ perceived advantages of staying at a medical hotel; to examine associations among perceived advantages, price perceptions, and willingness to stay by considering price perception as mediator; to investigate relative importance among advantage components; and to identify differences in study variables between first-time international medical tourists and experienced/repeat travelers. Eleven advantages were identified in a qualitative study. Findings from a quantitative analysis indicated that dimensions of perceived advantages, price perception, and willingness to stay are, in general, significantly associated. In particular, among advantage components, a decisive role was found for physical convenience in willingness to stay and time/effort savings in perceived price. In addition, level of perceived advantages, price perception, and stay willingness were found to differ significantly between first-timers and repeaters. There has been limited research on the medical hotel. The findings provided valuable insights for both medical-tourism researchers and practitioners.     

Intention to pay conventional-hotel prices at a green hotel – a modification of the theory of planned behavior

Numerous studies have employed the theory of planned behavior (TPB) to understand customers’ behaviors in various fields, but none has tested and extended the theory to explain customers’ decision formation to pay comparable regular-hotel prices for a green hotel. This is the first study designed to test and modify the TPB by including environmental concerns, perceived customer effectiveness and environmentally conscious behaviors, which are critical in explaining eco-friendly consumer behaviors. Salient belief items were identified using an elicitation method (focus group and open-ended survey). A survey obtained 389 respondents. Confirmatory factor analysis indicated that measurement items for all study variables had an adequate level of reliability and validity. The findings from the structural equation modeling showed that the proposed model had a satisfactory fit to the data and better predicted hotel customers’ intention than the original TPB. The results also indicated that all antecedent variables of intention significantly contributed to forming the intention to pay conventional-hotel prices for a green hotel. Respondents were happy to have minor inconveniences, e.g. reusing towels and using recycled products, and were keen to learn about the positive environmental attributes of green hotels. Benefit awareness was shown to be important in customer decision-making.     

Testing the Moderation Effect of Hotel Ambience on the Relationships Among Social Comparison,Affect, Satisfaction,and Behavioral Intentions

This study incorporated the social service environment in the hotel guest affect–satisfaction–behavioral intention model in order to elucidate the effect of social comparison on consumption-based affect by factoring in the moderation effect of hotel ambience on relationships. Structural equation modeling of survey data from hotel guests revealed that social comparison significantly influences hotel guests’ affect, and that affect has a critical role in inducing satisfaction and behavioral intentions. Hotel ambience moderates the model’s relationships – high ambience strengthens the relationships more so than low ambience. Results affirm the inclusion of social environments in predicting hotel guest experiences and shed light on managerial implications for bettering service provision.     

Green Marketing: Hotel Customers’ Perspective

Green marketing should appeal to the needs and desires of environmentally concerned customers. The aim of this study was to investigate hotel customers’ perceptions of hotels’ green marketing strategies. A questionnaire containing 30 statements was used to gauge respondents’ perceptions of different hotel green marketing strategies. Using exploratory factor analysis to identify interpretable orthogonal factors, five factors were identified and interpreted: (1) Green Partnership; (2) Development of Green Products and Services; (3) Genuine Green Products and Services; (4) Higher Price for Green Products and Services; and (5) Credibility of Green Promotion. Independent t-tests and one-way analysis of variance were conducted to examine significant differences between hotel customers’ ratings of the importance of the identified factors according to demographic variables. This is one of the first research studies to examine green marketing in the hotel industry. The discussion of the findings includes some practical implications to help hotel marketers implement more effective green marketing strategies.     

How do consumers’ perceptions differ across dimensions of corporate social responsibility and hotel types?

This study develops three hypotheses regarding corporate social responsibility (CSR) in the context of the hotel industry. First, the study examines a ranking of consumers’ perceived importance of the four CSR dimensions proposed by Carroll’s hierarchy of CSR in 1991, expecting the following orders: philanthropic, ethical, legal, and economic dimensions, from most to least important. Second, the study investigates the relationship between consumers’ perceived importance of and their overall support for CSR. Third, the study introduces the type of hotel (for example, economy, mid-scale, and upscale) as a moderator to provide a better explanation of the relationship between consumers’ perceived importance of the CSR dimensions and support for CSR. Contributions to the CSR literature in general, and also specifically relating to the hotel context, and managerial implications are discussed.     

Free add-on services and perceived value in competitive environments: Evidence from online hotel reviews

This study investigates how free add-on services affect customers’ perceived value in horizontal and vertical competition. We collected 349,879 reviews about over 3000 hotels in 25 U.S. cities from TripAdvisor. Using three balanced data sets generated by coarsened exact matching, the ordered logistic regressions show that free hotel add-on services (including free breakfast, parking, and WiFi) positively affect consumers’ perceived value. However, increased horizontal and vertical competition differentially weakens the positive effects of free add-on services. We not only observe a negative moderating effect of horizontal competition, but also identify three patterns of the marginal effects of these three add-ons in horizontal competition. The moderating effect of vertical competition exists from the higher-grade hotel segment to a lower-grade hotel, but such an effect is insignificant from the lower-grade hotel segment to a higher-grade hotel. Therefore, hotel managers should consider diverse external competitive environments and design appropriate differentiated service strategies.     

Perceptions of management difficulty factors by expatriate hotel professionals in China

Successful overseas hotel operations depend on technically competent and culturally adaptable expatriate managers. This study reveals that expatriate hotel professionals from many different countries are now working in China. It examines and analyses the perceptions of six management difficulty factors by the expatriate hotel professionals. Staff attitude and lack of competence of the local managers are identified as the most difficult management factors, followed by language barriers, cultural differences and lack of local management support. Government policy change is perceived as the least difficult factor. The empirical findings of this study can be used by the Chinese tourism authority to improve the business environment for foreign investment and management; and by multinational hotel corporations to strengthen training programs in preparing expatriate managers for management assignments in China.     

Competing resort hotels Word-of-mouth communication and guest retention

Word-of-mouth (WOM) communications were the most often reported method of first learning about hotel choices in an ocean resort area. WOM communications were associated positively with customer retention by resort hotels, ie resort hotels having the most WOM communications had the highest reported most recent visits from customers known to have stayed at the respective hotels. Specific hotel services perceived to have been better than expected were found to be associated with WOM communication. The study Included a five-page questionnaire sent to samples of customers of six hotels. Comparisons of WOM communications by customers across hotels are provided.     

Skills and Competencies Needed for the Hong Kong Hotel Industry

ABSTRACT

The tourism industry is one of the main sources of income to Hong Kong. If qualified employees provide better service, Hong Kong can potentially attract even more visitors. The training of new recruits and existing staff is therefore vital, but views on the value and the type of training vary amongst the stakeholders. This study of the views of hotel human resources managers revealed that they considered that people who were interested in developing their career in the hospitality industry must be prepared to start at the bottom. The hotel human resources managers strongly believe that employees must have a positive service-mind and commitment to the industry with a certain degree of working experience. Employers perceived these were important components to success for every member of staff, rather than having a good educational background. Such qualifications will raise the status of the hotel industry in general and enhance the status of the service providers as professionals.     

Effect of Consumption Emotion on Hotel and Resort Spa Experience

Very few studies focus on the behavior of hotel and resort spa customers in China. Hence, this research proposes a model for testing the impact of spa service quality, positive and negative consumption emotions, and hedonic and utilitarian perceived value on the behavioral intentions to visit a spa. The valid sample comprised 487 customers of five-star hotel/resort spas in China. Data were obtained from the self-administered survey answered by respondents constituting the sample. This study identified the vital function of consumption emotion, especially positive emotion dimension. The results indicated the mediating influence of positive emotion on connecting service quality and creating the perceived value of consumers as well as behavioral intention in the hotel and resort spa context.     

Understanding service attributes of robot hotels: A sentiment analysis of customer online reviews

Robots and artificial intelligence are essential to the future of the hospitality industry, and they are receiving increasing interest from hotel managers and researchers. However, the adoption of robotic services in hotel operations is a challenging task owing to the current level of technology and lack of understanding on the relationship between various aspects of robotic services and customer satisfaction. Moreover, no prior study has examined the service attributes of robots in hotels. To fill these gaps, this study analyzes customers’ sentiments on major hotels employing robotic services expressed through online reviews. A list of robot quality and operational area attributes is first constructed, through which underperforming robot service areas are identified. Sentiments on robotic services have a positive correlation with hotel service satisfaction, which plays an important role in determining the overall satisfaction of customers. The analysis and findings are valuable to researchers and managers for future research and adoption of robotic services in hotels.     

酒店服务品牌内部建设主体的功能与关系研究

服务品牌与产品品牌在原理上一致,但在执行上存在明显差别。服务品牌的建设应该包括内部和外部两个视角,但是现有理论及实践往往仅关注服务品牌外部建设,忽略了服务品牌内部建设。因此,文章基于丽思卡尔顿酒店的案例,探索服务品牌内部建设涉及哪些参与者、各参与者承担哪些角色,以及服务品牌内部与外部建设之间的关系等问题。研究发现,酒店企业服务品牌内部建设的关键流程包括酒店创建者和高层管理者创建并维持服务品牌核心价值、核心价值转变为员工的内在价值、员工"活出品牌"3个方面。服务品牌内部建设与外部建设是"手段"与"目的"的关系,成功的服务品牌内部建设能够更好地确保外部建设的效果。最后,文章提出了酒店企业内部服务品牌建设的管理建议。     

Application of the Theory of Planned Behavior to green hotel choice: Testing the effect of environmental friendly activities

The present study proposed and tested Ajzen's Theory of Planned Behavior (TPB) model to explain the formation of hotel customers' intentions to visit a green hotel. The findings showed the TPB model has a good fit to the data and better predictive power for intention than the Theory of a Reasoned Action model. Based on theoretical support and suggested modification indices, a refined TPB model was developed. Consistent with the theory, the results of a structural equation analysis revealed that attitude, subjective norm, and perceived behavioral control positively affected intention to stay at a green hotel. Further investigation indicated the paths between these predictors and intention did not statistically differ between customers who actively practice ecofriendly activities and those who are not often engaged in environmentally conscious behaviors in their everyday lives. Implications and suggestions for future research are discussed.