PurposeThe paper seeks to compare, through empirical evidence, two widely adopted models (the Technology Acceptance Model (TAM) and the Diffusion of Innovations (DoI) model) to an underutilized one (Perceived Characteristics of the Innovation) in order to examine which is better in predicting consumer adoption of internet banking (IB), while investigating innovation attributes vis‐à‐vis other important predictors of adoption of innovations, such as consumer personal characteristics.Design/methodology/approachThe data derive from both users and non‐users of IB through a web survey. The paper assesses the psychometric properties of the measures through confirmatory factor analysis and then employs logistic regression analysis in order to assess and compare the ability of the models to accurately predict consumer adoption of IB.FindingsThe paper finds that PCI performed significantly better than TAM and DoI in predicting consumer adoption of IB, whereas the addition of consumer demographics and psychographics further improved the predictive ability of the overall logit model.Research limitations/implicationsLimitations of the study include the non‐random nature of the IB non‐users sample, and the fact that this was a study of a single shopping context (i.e. banking). Non‐usability innovation characteristics are important predictors of consumer adoption of technologically based innovations. Bank managers should reconsider their segmentation and targeting strategies in the light of more refined as well as new segmentation criteria.Originality/valueThe PCI model has never been examined within online contexts. The paper also incorporates other non‐usability types of characteristics (i.e. social, psychological) into TAM and DoI, and identifies the moderating role of shopping context, between innovation characteristics and decision to adopt.

Article (Accepted Version) http://sro.sussex.ac.uk Boukis, Achilleas, Koritos, Christos, Daunt, Kate L and Papastathopoulos, Avraam (2019) Effects of customer incivility on frontline employees and the moderating role of supervisor leadership style. Tourism Management, 77. pp. 1-14.

Servicescapes are the manmade environments where hospitality activities, such as dining and lodging, occur. For more than two decades tourism and hospitality research has sought to understand the impact of hospitality servicescapes, primarily on hospitality customers and, to a lesser degree, on hospitality customer-contact employees. So far no empirical study has investigated, however, how servicescapes affect the interactions of customers with employees; there is therefore no empirical evidence that hospitality servicescapes can contribute to mutually satisfying encounters between customers and employees. We explore this question within the context of full-service restaurants by measuring the perceptions and attitudes of both customers and the waiters/waitresses who served them within the same restaurant servicescape.Results from our multilevel analytical approach demonstrate that servicescapes significantly and systematically affect interactions between restaurant customers and the waiters/waitresses interacted with them. The implications of these findings for theory and practice within tourism and hospitality are discussed.