Beyond the Menu: How Inventive Dining Experience Drives Online Customer Engagement and E-WOM?
| المصدر: | المجلة العلمية لكلية السياحة والفنادق |
|---|---|
| الناشر: | جامعة الإسكندرية - كلية السياحة والفنادق |
| المؤلف الرئيسي: | Abdien, Mohamed Kamal (Author) |
| مؤلفين آخرين: | Helmy, Nourhan (Co-Author) |
| المجلد/العدد: | ع21, الإصدار1 |
| محكمة: | نعم |
| الدولة: |
مصر |
| التاريخ الميلادي: |
2024
|
| الشهر: | يونيو |
| الصفحات: | 257 - 274 |
| ISSN: |
2314-7024 |
| رقم MD: | 1484042 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | HumanIndex |
| مواضيع: | |
| كلمات المؤلف المفتاحية: |
Restaurant | E-WOM | Online Customer Engagement | Service Innovation | Perceived Value | Customer Orientation | Epromotion | Incentive Dining Experience
|
| رابط المحتوى: |
الناشر لهذه المادة لم يسمح بإتاحتها. |
| LEADER | 02663nam a22002297a 4500 | ||
|---|---|---|---|
| 001 | 2227504 | ||
| 041 | |a eng | ||
| 044 | |b مصر | ||
| 100 | |9 528153 |a Abdien, Mohamed Kamal |e Author | ||
| 245 | |a Beyond the Menu: |b How Inventive Dining Experience Drives Online Customer Engagement and E-WOM? | ||
| 260 | |b جامعة الإسكندرية - كلية السياحة والفنادق |c 2024 |g يونيو | ||
| 300 | |a 257 - 274 | ||
| 336 | |a بحوث ومقالات |b Article | ||
| 520 | |b In the highly competitive restaurant industry of today, providing good meals alone is no longer sufficient. It's also necessary to provide incentive dining experiences that go beyond the food. Therefore, the purpose of the study is to investigate how incentive eating experiences which are characterized by service innovation, customer focus, e-promotion, and perceived value can increase online customer engagement and promote electronic word-of-mouth (e-WOM). It also seeks to evaluate how other factors- like customers' egoism, customer engagement, and demographics like gender, age and education influence their inclination for E-WOM. This is quantitative research, including data collected via a web-based questionnaire from customers of cafés and restaurants. Data were examined to assess the correlations between the variables using statistical software called WarpPLS. The findings demonstrate the crucial role of service innovation, perceived value, and e-promotion in designing incentive eating experiences. These elements also have a major impact on online customer engagement, which in turn affects e-WOM. By showing how well-designed an innovative eating experience may stimulate positive customer interaction and e-WOM, which in turn fosters consumer advocacy in the digital age, this research has the potential to influence practices within the restaurant business. | ||
| 653 | |a صناعة المطاعم |a الترويج الإلكتروني |a جودة الخدمات |a مهارات التواصل | ||
| 692 | |b Restaurant |b E-WOM |b Online Customer Engagement |b Service Innovation |b Perceived Value |b Customer Orientation |b Epromotion |b Incentive Dining Experience | ||
| 700 | |9 787440 |a Helmy, Nourhan |e Co-Author | ||
| 773 | |4 العلوم الإنسانية ، متعددة التخصصات |6 Humanities, Multidisciplinary |c 013 |e Journal of The Faculty of Tourism and Hotels |f Al-Mağallah Al-ʿilmiyyaẗ Li Kulliyyaẗ Al- Siyaḥah wa Al-Fanādiq |l 001 |m ع21, الإصدار1 |o 2045 |s المجلة العلمية لكلية السياحة والفنادق |v 021 |x 2314-7024 | ||
| 856 | |u 2045-021-001-013.pdf | ||
| 930 | |d n |p y |q n | ||
| 995 | |a HumanIndex | ||
| 999 | |c 1484042 |d 1484042 | ||
عناصر مشابهة
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