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A new type of vacation rental provided by hotel chain companies has been introduced to the market. In order for hotel companies to take advantage of this opportunity, they need to offer superior value, which is better than the existing vacation rental companies. Thus, this study applied consumption value theory (CVT) in the context of a hotel company’s vacation rentals to predict potential guests’ purchase intentions (PUR). This study found that social value (SV), emotional value (EmV), and conditional value (CV) had a significant impact on PUR. Moderation analysis revealed that brand loyalty (BL) had a significant moderating impact between several consumption values and PUR. Moreover, recommendations are made for hotel practitioners regarding which values are important to consumers and how to focus on providing services to match those values. [ABSTRACT FROM AUTHOR]

Despite the popularity of food delivery robot services in the food service environment, there has been limited understanding of how customers perceive the value of the innovative delivery option, and the consideration of benefits and sacrifices in the decision-making process has largely been overlooked. Therefore, extending the value-based acceptance model, this study explores the intricate dynamics of customer perceived value, satisfaction, and behavioral intentions, employing a comprehensive benefit and sacrifice paradigm. The results revealed that usefulness, enjoyment, technicality, perceived fee, and privacy risk positively affect perceived value. Additionally, usefulness, enjoyment, and technicality have a positive impact on customer satisfaction. Perceived value also positively influences customer satisfaction, continuous usage intention, and word-of-mouth intention. Furthermore, the positive impact of customer satisfaction on continuous usage intention and word-of-mouth intention was identified. These findings provide valuable insights for researchers and industry practitioners, informing strategic decisions for better customer experience. [ABSTRACT FROM AUTHOR]

Because of their cultural and financial contributions to their host institutions and communities, higher education has recruited more international students to its institutions. In order to understand why international students in hospitality and tourism management programs choose one school over other options, the present study identified eight factors influencing international students' hospitality and tourism management program selection in the United States. Results from a multivariate analysis of variance followed by univariate analyses of variance showed differences in the importance of five out of eight factors among undergraduate, master's, and doctoral international students. Detailed discussions and implications are presented. [ABSTRACT FROM AUTHOR]

Objective: According to the US Affordable Care Act, restaurant chains are required to provide energy (calorie) and other nutrition information on their menu. The current study examined the impact of menu labelling containing calorie information and recommended daily calorie intake, along with subjective nutrition knowledge, on intention to select lower-calorie foods prior to the implementation of the Affordable Care Act.Design: Full factorial experimental design with participants exposed to four variants of a sample menu in a 2 (presence v. absence of calorie information) ×2 (presence v. absence of recommended daily calorie intake).Setting: Large, public university in the Southwest USA.Subjects: Primarily undergraduate college students.Results: Majority of participants were 19-23 years of age (mean 21·8 (sd 3·6) years). Menu information about calorie content and respondents' subjective nutrition knowledge had a significantly positive impact on students' intention to select lower-calorie foods (β=0·24, P<0·001 and β=0·33, P<0·001, respectively); however, recommended daily calorie intake information on the menu board did not influence students' intention to select lower-calorie foods (β=0·10, P=0·105). Gender played a significant role on purchase intent for lower-calorie menu items, with females more affected by the calorie information than males (β=0·37, P<0·001).Conclusions: Findings support the role menu labelling can play in encouraging a healthier lifestyle for college students. College students who are Generation Y desire healthier menu options and accept nutritional labels on restaurant menus as a way to easily and expediently obtain nutrition information. [ABSTRACT FROM AUTHOR]

The purpose of this study was to examine the gratification factors that increase user satisfaction of hotels’ Facebook pages and to determine how user satisfaction affects visit intention to a hotel by applying the uses and gratifications (U&G) theory. Using structural equation modeling, this study suggested three gratifications of information, convenience, and self-expression serve as antecedents for user satisfaction with the hotel’s Facebook page, but two gratifications of entertainment and social interaction did not significantly affect user satisfaction with the hotel’s Facebook page. The results of the study also showed a positive relationship between user satisfaction with a hotel’s Facebook page and intention to stay at that hotel in the future. The findings of this study provide theoretical contributions by extending the application of the U&G theory to hotels Facebook usage and these results can guide hotel companies toward improving their Facebook pages in order to meet the users’ needs. [ABSTRACT FROM PUBLISHER]