Effects of Restaurant Satisfaction and Knowledge Sharing Motivation on eWOM Intentions

By Fiona X. Yang. 2017

329 citations recorded by the source corpus.

Subfields: Communication, Information Systems and Management, Sociology and Political Science

View Paper: https://www.semanticscholar.org/paper/fc8fbfd0c1a2df501c4cac24f6712f6ae2fbf408

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In Communication

In Information Systems and Management

In Sociology and Political Science

Citations in the corpus

Positive and negative eWOM motivations and hotel customers’ eWOM behavior: Does personality matter? (2018, background): “…(3) dissonance reduction, (4) altruism, (5) platform assistance, and (6) economic incentives (Yen and Tang, 2015); (1) egoism and (2) altruism (Yang, 2017); self-enhancement (Wu et al., 2016); and need for status (Yang and Mattila, 2017) are identified as motives for creating eWOM in the…”
Travelers’ food experience sharing on social network sites (2017, methodology): “receivers’ subsequent behavior such as patronage intention (Yang, 2013) and how UGC is utilized by prospective travelers for information search (Huang, Basu,”
A Literature Review of Word of Mouth and Electronic Word of Mouth: Implications for Consumer Behavior (2017, background): “However, consumers’ use of technology to share opinions about products or services (eWOM) can be a liability for companies, as it can become a factor they do not control (Yang, 2017).”
What Drives Experiential Loyalty Toward Smart Restaurants? The Case Study of KFC in Beijing (2018, background): “Though the direct relationship between satisfaction and loyalty is complex and asymmetric (Bloemer & Kasper, 1995), a number of studies suggest that there is a significant positive relationship between satisfaction and loyalty (e.g., Anderson & Sullivan, 1993; Cronin, Brady, & Hult, 2000; Kandampull”
The influence of eWOM in social media on consumers' purchase intentions: An extended approach to information adoption (2016, methodology): “In addition, TAM has also been employed to explain the adoption of information in the context of eWOM (Ayeh, 2015; Elwalda, Lu,& Ali, 2016; Yang, 2013).”
Effect of eWOM stimuli and eWOM response on perceived service quality and online recommendation (2020, background): “intention (Yang, 2017), this study explored themoderating roles of hotel manager’s eWOM response on eWOM valence in amplifying the consumers’ service perception.”