Research on Influencing Factors of Service Interactive Experience of Digital Gas Station—The Case from China

Li, Fang; Younghwan, Pan

doi:10.3390/jtaer16060120

Cited by 5 publications

(4 citation statements)

References 42 publications

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“…1) On the other hand, this study was unable to predict the behavior and requirements of food-service providers and visitors in advance. Therefore, it is necessary to use the exploratory Grounded Theory and conduct in-depth interviews to uncover the underlying elements and relationships [52].…”

Section: Grounded Theorymentioning

confidence: 99%

Elements of Food Service Design for Low-Carbon Tourism -Based on Tourist Behavior and Attitudes in China

Lai¹,

Yoo²,

Zhou³

et al. 2023

Preprint

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One of the key issues in sustainable tourism research is the gap between tourists' expressed friendly attitudes towards sustainable behaviors and their actual behaviors. Although many "low-carbon" themed restaurants have emerged during the low-carbon transformation of the Chinese tourism industry, low-carbon food services have not been significantly improved. This study takes food as the entry point to explore tourists' behavior and attitudes towards low-carbon tourism in relation to food. We conducted two interviews. The first interview was a semi-structured contextual interview with 120 tourists who had experiences in food streets, aim-ing to identify the core user group: low-carbon attitude-friendly tourists with high-carbon food behaviors. The second interviews was an in-depth interview based on grounded theory with 29 core users, analyzing the four main reasons for their high-carbon food behaviors and their re-quirements for low-carbon food services in tourism. Based on this, we extracted four design ele-ments for low-carbon tourism food services: low-carbon information show service, low-carbon service product attractiveness improvement, low-carbon food environment atmosphere creation, and service providers' low-carbon behaviors. Through these four service elements, we constructed a low-carbon tourism food service design framework based on the core users' needs, discussed the mechanism of service elements, and provided service design suggestions accordingly. The re-search results serve tourism providers, low-carbon tourism researchers, and designers.

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Section: Grounded Theorymentioning

confidence: 99%

Elements of Food Service Design for Low-Carbon Tourism -Based on Tourist Behavior and Attitudes in China

Lai¹,

Yoo²,

Zhou³

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

“…(1) On the other hand, this study was unable to predict the behavior and requirements of food-service providers and visitors in advance. Therefore, it is necessary to use the exploratory Grounded Theory and conduct in-depth interviews to uncover the underlying elements and relationships [55]. (2) Procedural grounded theory often uses purposive sampling, which is consistent with the purpose of our study [56].…”

Section: Grounded Theorymentioning

confidence: 99%

Elements of Food Service Design for Low-Carbon Tourism-Based on Dine-In Tourist Behavior and Attitudes in China

et al. 2023

Self Cite

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One of the key issues in sustainable tourism research is the gap between tourists’ expressed friendly attitudes towards sustainable behaviors and their actual behaviors. Although many “low-carbon” themed restaurants have emerged during the low-carbon transformation of the Chinese tourism industry, low-carbon food services have not been significantly improved. This study takes food as the entry point to explore tourists’ behavior and attitudes towards low-carbon tourism in relation to food. We conducted two interviews. The first interview was a semi-structured contextual interview with 120 tourists who had experiences in food streets, aiming to identify the core user group: low-carbon attitude-friendly tourists with high-carbon food behaviors. The second interviews was an in-depth interview based on grounded theory with 29 core users, analyzing the four main reasons for their high-carbon food behaviors and their requirements for low-carbon food services in tourism. Based on this, we extracted four design elements for low-carbon tourism food services: low-carbon information show service, low-carbon service product attractiveness improvement, low-carbon food environment atmosphere creation, and service providers’ low-carbon behaviors. Through these four service elements, we constructed a low-carbon tourism food service design framework based on the core users’ needs, discussed the mechanism of service elements, and provided service design suggestions accordingly. The research results can be helpful for tourism providers, low-carbon tourism researchers, and designers.

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“…In general, it is observed that when adapting the new technology, the role of the SI is much higher. When deciding whether or not to buy things online, the customers give the opinions of previous customers [61], and digitalisation has benefited many businesses in enhancing their profitability [62]. Similarly, this is observed in Saudi Arabia where the technology adaption by the consumers is influenced by many factors [63][64][65].…”

Section: Simentioning

confidence: 99%

Investigating the Effects of E-Marketing Factors for Agricultural Products on the Emergence of Sustainable Consumer Behaviour

Zia

Alzahrani

2022

Sustainability

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The digitalisation of services is a process that is gaining traction worldwide owing to the numerous benefits that it provides to sellers and consumers. This study aimed to explore the impact of e-marketing factors for agricultural products on the sustainable consumer behaviour. The technology acceptance model (TAM) and the extended unified theory of acceptance and use of technology (UTAUT2) model were used to investigate the factors that trigger long-term behavioural changes towards more sustainable consumer behaviour. Trust and continuance intention (CI) constitute sustainable consumer behaviours. The survey-based data were collected from 172 farmers in and around the Al-Baha province of Saudi Arabia. The findings reveal that, out of the six factors, social influence (SI), hedonic motives (HM), and perceived risk (PR) had a significant impact on trust whereas the perceived usefulness (PU), information quality (IQ), and the perceived ease of use (PEOU) had an insignificant impact on trust. Trust appears to had a substantial positive impact on the development of CI. Furthermore, the significant moderation of age and the insignificant moderation of education are observed among trust–CI relationship. Therefore, policymakers should concentrate on the factors such as SI and decrease the factors that are related to the PR in order to achieve a higher level of trust. This study contributes to the literature on e-marketing of agricultural products resulting in the formation of CI that triggers long-term behavioural changes towards more sustainable consumer behaviour.

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Research on Influencing Factors of Service Interactive Experience of Digital Gas Station—The Case from China

Cited by 5 publications

References 42 publications

Elements of Food Service Design for Low-Carbon Tourism -Based on Tourist Behavior and Attitudes in China

Elements of Food Service Design for Low-Carbon Tourism -Based on Tourist Behavior and Attitudes in China

Elements of Food Service Design for Low-Carbon Tourism-Based on Dine-In Tourist Behavior and Attitudes in China

Investigating the Effects of E-Marketing Factors for Agricultural Products on the Emergence of Sustainable Consumer Behaviour

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