大数据时代网络口碑如何影响消费者行为

本文从评判、真伪、发起者、表达形式、点评数量与评分五个维度全面分析网络口碑对消费者行为的影响.研究发现,正面的、真实的、表达形式多样的消费者式口碑及口碑数量多和评分高的网络口碑都能有效地促进消费者的购买,而负面的、虚假的、形式单一的、商家式口碑及口碑数量少和评分低的网络口碑都易转移消费者的购买.进一步,本文针对分析的结...     

The effects of online negative word-of-mouth on dissatisfied customers: A frustration–aggression perspective

Conceptualizing how customers construe online negative word-of-mouth (nWOM) following failure experiences remains unsettled, leaving providers with inconclusive recovery strategy programmes. This empirical study recognizes online nWOM as a co-created encounter between the complainant (i.e., the initiator of the online nWOM) and the recipient (i.e., the consumer who engages with the online nWOM), examining their idiosyncrasies to discern their understanding of the experience. It introduces frustration–aggression theory to online WOM literature, recognizing that it can support a higher-order understanding of phenomena. Through phenomenological hermeneutics, interviews and focus groups, data were collected from millennials in Albania and Kosovo that provided accounts of nuanced and distinctive online nWOM realities. The emerged insights extended extant theory to a three-fold online nWOM typology (i.e., lenient online nWOM, moderate online nWOM and severe online nWOM) recognizing the negative impact customers have on a provider, which is controlled by frustration–aggression tags. Frustration–aggression variations across online nWOM led to the construct of three types of customers that engage in online nWOM, namely tolerable online nWOM customers, rigorous online nWOM customers and confrontational online nWOM customers. Findings culminated with satisfactory recovery strategies aligned to customer inferences regardless of the nWOM context.     

零售业的服务失误归因及服务补救策略

零售企业是一个与顾客紧密联系的服务型企业,失误的频次相对较高,容易流失顾客,形成"不良口碑"。寻找服务失误的原因以及实施补救措施,降低顾客流失,减弱"不良口碑"成为零售企业所追求的目标。本文根据零售企业的运营模式将服务失误的原因进行了分类,从企业、顾客和供应商三个方面挖掘服务失误的原因并给出了相应的服务对策。     

Customer e-complaining behaviours using social media

This paper develops a conceptual framework about customer complaining behaviours (CCB), using social media. Specifically, this research expands the current understanding of CCB by examining the differential impact of unfairness, firm response, retaliation, locus attribution, stability attribution, and personal identity on public complaining and private complaining using social media, and their subsequent impact on post-complaining satisfaction (PCS) and loyalty. Public complaining refers to customer complaints directed to a service provider, while private complaining refers to service failure complaints directed towards other customers. A structural equation model shows that high levels of unfairness, firm response, locus, and personal identity have a strong influence on public complaining, while desire for retaliation is a significant factor influencing private complaining. The findings contribute to practice by providing useful and pertinent information for developing suitable web care interventions to effectively deal with public complaining and private complaining through social media platforms.     

服务失误及服务补救理论研究进展综述

本文认为,大规模定制生产模式旨在以大批量生产的成本和速度向客户提供个性化的产品。具有柔性和快速响应能力是面向大规模定制制造系统的主要特点,它要求必须以信息集成技术、先进的制造技术和管理技术为支撑,实现制造系统模块化、动态组合的布局方式、柔性物流系统、动态响应的控制结构并减少生产准备工作。文章提出,大规模定制企业在构建物流系统时,要紧紧围绕用户需求这个中心,以产品生产企业为核心,通过对物流、信息流和资金流的控制,从原材料采购开始到最终将产品送达用户,将供应商、制造企业、分销商、零售商、第三方物流和最终用户连接成一个链状网络机构。     

Trust as a key factor in successful relationships between consumers and retail service providers

Previous research has shown that trust plays a key role in the development of stable relationships between a service provider and its customers, and many authors have devoted considerable attention to identifying its antecedents and consequences. The aim of this study is to investigate these issues in the context of retail travel agencies, a service setting where new information technologies are questioning personal relationships and where the concepts of service quality and customer loyalty have become critical for differentiating from competitors.     

Service failures and recovery strategies of chain restaurants in Taiwan

This study utilised the critical incident technique to study service failure and recovery strategies in chain restaurants. A total of 431 incidents were collected and classified. The analytical results identified the most common categories as being service failure and recovery strategy. It also demonstrates that consumers were unable to recognise high-quality service and high-consistency products in chain restaurants. Additionally, appropriate recovery strategies were proposed to assist restaurateurs in reducing service failure. A number of conclusions and recommendations regarding practice and future research are made.