Understanding XR technology acceptance by physically disabled tourists in museums

Purpose – This study aims to investigate the effects of XR technologies on the behavioral intentions of disabled tourists using a modified Technology Acceptance Model (TAM). Design – The model includes perceived trust, perceived control, perceived efficacy, and perceived enjoyment as determinants of technology acceptance by disabled tourists. The hypotheses derived from the literature were empirically tested. Methodology/Approach – The proposed model was tested by collecting data from 640 disabled tourists in Iran over a six-month period. An online survey was answered after watching two videos, representing the application of VR and AR. A quantitative method was applied, the PLS-SEM method was conducted to analyze the data. Findings – The model was significantly supported by the results on the determinants of attitudes of people with disabilities toward XR technology. Other than the effect of perceived efficiency on PEOU, all the hypotheses were supported, demonstrating the positive effects of each of factors on the attitudes of disabled tourists and their behavioral intentions towards XR technology. Originality of the research – This study significantly expands the academic knowledge on the fundamental factors affecting behavioural intentions of disabled tourists, as 15% of the world’s population. This is the first study to investigate these factors in relation to the disabled tourists and XR technologies. This study will provide insight to marketers and stakeholders on the behavioral intentions of disabled tourists

Determinants and Impacts of Customers’ Menu Choice Regarding the Familiarity in the Authentic Chinese Restaurant Context

The study examined the determinants and impacts of menu choice (familiar food versus novel food) in an authentic Chinese restaurant setting. A conceptual model is built to explore the linkages between determinants (perceived risk taking, physical environment, and service quality) and outcome variables (disconfirmation, customer satisfaction, and loyalty). A structural equation modeling analysis revealed that perceived risk-taking had significant effects on the in menu choice regarding the familiarity, while menu choice had significant effects on disconfirmation, which in turn had a significant influence on customer satisfaction. Additionally, customer satisfaction had significant impacts on both revisit intention and word-of -mouth intention. The results of the study will benefit restaurateurs on marketing strategies

Influence of Physical Environment on Disconfirmation, Customer Satisfaction, and Customer Loyalty for First-time and Repeat Customers in Upscale Restaurants

This study proposed a conceptual model to examine how customers’ perceptions of physical environment influence disconfirmation, customer satisfaction, and customer loyalty for first-time and repeat customers in upscale restaurants. Using a structural equation modeling analysis, this study showed that facility aesthetics, lighting, layout, and social factors had significant effects on disconfirmation. Moreover, disconfirmation had direct influences on customer satisfaction and customer loyalty. Customer satisfaction also positively influenced customer loyalty. Finally, the impacts of facility aesthetics, lighting, service product, and social factors on disconfirmation significantly differed between first-timers and repeaters. The implications for academic researchers and marketing practitioners were discussed

The Evaluation of Forecasting Methods at an Institutional Foodservice Dining Facility

The purpose of this study was to identify the most appropriate method of forecasting meal counts for an institutional food service facility. The forecasting methods analyzed included: naPve model 1,2, and 3; moving average, double moving average, simple exponential smoothing, double exponential smoothing, Holt\u27s, and Winter\u27s methods; and linear and multiple regressions. The accuracy of the forecasting methods was measured using mean absolute deviation, mean squared error, mean percentage error, mean absolute percentage error, root mean squared error, and Theil\u27s U-statistic. The result of this study showed that multiple regression was the most accurate forecasting method, but naive method 2 was selected as the most appropriate forecasting method because of its simplicity and high level of accuracy

DINESCAPE, emotions, and behavioral intentions in upscale restaurants

Doctor of PhilosophyHospitality ManagementSooCheong JangDeborah CanterThe physical environment may be an important determinant of customer satisfaction and subsequent behavior when services are consumed primarily for hedonic purposes and customers spend moderate to long periods of time in the physical surroundings. An example of this phenomenon would be in an upscale restaurant setting. This study explored the domain of the physical environment in an upscale restaurant context to develop a DINESCAPE scale. Relevant literature was reviewed on architecture, environmental psychology, psychology, operations management, and marketing, highlighting empirical and theoretical contributions. Conceptualization and operationalization of the DINESCAPE dimensions is presented, and the procedures used in constructing and refining a multiple-item scale to assess DINESCAPE in an upscale restaurant setting are described. DINESCAPE is a six-factor scale that was developed to measure facility aesthetics, ambience, lighting, service product, layout, and social factors. Evidence of the scale’s reliability, validity, and factor structure is presented, along with potential applications of the scale. The second phase of the study attempted to build a conceptual model of how the DINESCAPE factors influenced customers’ behavioral intentions through their emotions. The Mehrabian-Russell environmental psychology model was adopted to explore the linkage of the six dimensions of DINESCAPE to customers’ emotional states (pleasure and arousal) and the linkage between pleasure and arousal with customers’ behavioral intentions. Structural equation modeling was used to test the causal relationships among the hypothesized relationships. Results revealed that facility aesthetics, ambience, and social factors affected the level of customers’ pleasure and ambience and social factors influenced the amount of arousal. In addition, pleasure and arousal had significant effects on subsequent behavioral intentions in the context of upscale restaurant. Finally, implications for restaurateurs and researchers were discussed

physical environment, disconfirmation, customer satisfaction and loyalty

This study proposed a conceptual model to examine how customers’ perceptions of physical environment influence disconfirmation, customer satisfaction, and customer loyalty for first-time and repeat customers in upscale restaurants. Using a structural equation modeling analysis, this study showed that facility aesthetics, lighting, layout, and social factors had significant effects on disconfirmation. Moreover, disconfirmation had direct influences on customer satisfaction and customer loyalty. Customer satisfaction also positively influenced customer loyalty. Finally, the impacts of facility aesthetics, lighting, service product, and social factors on disconfirmation significantly differed between first-timers and repeaters. The implications for academic researchers and marketing practitioners were discussed

Performance Measurement Through Cash Flow Ratios and Traditional Ratios: A Comparison of Commercial and Casino Hotel Companies

This study examines the performance of commercial hotel and casino hotel companies by employing both cash flow ratios and traditional financial ratios over the past five years. Using thefinancial database from the hotel and motel section of the Mergent Online with SIC 701 1, independent sample t-tests were used for the analysis. The performance of the commercial hotel and casino hotel companies was measured using liquidity, solvency, and operational efficiency indicators. Results show that traditional ratios generated different results from cash flow ratios in liquidity. Casino hotel companies were found to have significantly higher liquidity ratios than commercial hotel companies, indicating a possibility that the difference may be caused by the type of hotel