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The purpose of this paper is to investigate the relationship between service fairness and customer satisfaction, and test the mediation role of customer psychological empowerment in this relationship.

A cross-sectional empirical study is designed to test the research model. Customers of retail bank in South China are surveyed. Regression analysis and structural equation model analysis are done with SPSS 21.0 and LISREL 8.72 separately.

The results indicate that: first, service fairness increases customer satisfaction. Specifically, distributive fairness, procedural fairness and interactional fairness affect customer satisfaction positively and directly, while informational fairness affects customer satisfaction indirectly. Second, customer psychological empowerment fully mediates the relationship between informational fairness and customer satisfaction, while plays a partial mediating role between distributive fairness, procedural fairness, interactional fairness and customer satisfaction. Third, four kinds of service fairness have different influences on three dimensions of customer psychological empowerment.

The findings provide suggestions for managers to improve customer psychological empowerment by treating customer fairly, and to increase customer satisfaction through empowering customer in services, especially for state-owned banks.

It is recognized that service fairness leads to customer satisfaction in marketing literature; however, the empirical research studies about this are rare. This research not only contributes to service fairness theory, but also enriches our understanding of customer empowerment in service process.

Oppositional brand loyalty poses a challenge to the management of virtual communities. This study aims to categorize these loyalty behaviors into positive (willingness to pay a price premium and brand evangelism) and negative (schadenfreude and anti-brand actions) dimensions. It then explores how customer engagement and moral identity influence these dimensions in the context of brand competition.

Structural equation modeling was conducted to analyze the main and moderating effects, using survey data obtained from 498 valid responses out of a total of 636 responses from Xiaomi's virtual communities.

The results indicate that customer engagement significantly influences all four dimensions of oppositional brand loyalty. The relationship between customer engagement and brand evangelism is notably stronger among customers with a strong moral identity. Conversely, the effects of customer engagement on schadenfreude and anti-brand actions are attenuated for these customers.

Anchored in theories of brand tribalism, social identity and brand polarization, this study bifurcates oppositional brand loyalty into directions of preference and antagonism, empirically showcasing moral identity's moderating effect. It contributes to the literature on antagonistic loyalty and moral identity, offering strategic insights for companies to navigate schadenfreude and anti-brand actions in online communities.

Food recalls are more potentially harmful than other product recalls. This research aimed to investigate the effect of the recall strategies of food corporations on their brand image and consumers’ purchase intention.

This study adopts a between-subjects experiment of 2 (corporate recall strategy: voluntary recall, mandatory recall) *3 (food recall level (severity): high, medium, low), and recruits 224 consumers involved in cereal product recall in China. The authors inductively examine the effects of voluntary and mandatory recall on consumer perception and behavior intentions in the recall process.

Voluntary recall (vs. mandatory recall) will improve corporate brand responsibility image (vs. brand ability image) and consumers’ purchase intention to focal brand (vs. competitive brand and organic brand). Perceived corporate legitimacy and food safety play a mediating role. The former has a greater positive impact on brand image, and the latter has a more significant favorable influence on purchase intention. Furthermore, recall level has a moderating effect on the association between corporate recall strategy and perceived food safety, but is not significant in the effect of corporate recall strategy on perceived corporate legitimacy.

Previous inconsistent conclusions cannot effectively guide food corporations to manage recall strategies. This paper demonstrates the response mechanism of the recall strategy from the perspective of corporate social responsibility, which is beneficial to food safety crisis management and research.

By using a new feature extraction method on the Cert data set and using a hidden Markov model (HMM) to model and analyze the behavior of users to distinguish whether the behavior is normal within a continuous period.

Feature extraction of five parts of the time series by rules and sorting in chronological order. Use the obtained features to calculate the probability parameters required by the HMM model and establish a behavior model for each user. When the user has abnormal behavior, the model will return a very low probability value to distinguish between normal and abnormal information.

Generally, HMM parameters are obtained by supervised learning and unsupervised learning, but the hidden state cannot be clearly defined. When the hidden state is determined according to the data set, the accuracy of the model will be improved.

This paper proposes a new feature extraction method and analysis mode, which determines the shape of the hidden state according to the situation of the data set, making subsequent HMM modeling simple and efficient and in turn improving the accuracy of user behavior detection.

The purpose of this study is to understand the joint effects of individuals’ need for status and processing fluency on customer attitudes toward hotels’ participation in corporate social responsibility (CSR) programs.

This study uses a 2 (Need for status: high vs low) × 2 (Processing fluency: high vs low) experimental design with processing fluency being manipulated and individuals’ need for status being measured.

The results indicate that although high-need for status customers exhibit a more positive attitude than low-need for status customers when the CSR message is easy to process, they show similar attitude levels when processing fluency is relatively low.

This study makes great contribution to the literature of status consumption by examining CSR as one of the new areas that consumers use to signal social status beyond luxury products. For practitioners, the results of this study offer suggestions on how to design CSR messages to increase its effectiveness.

Drawing on social exchange theory, this study aims to investigate the reciprocal relationship between an employee’s knowledge sharing and his or her coworkers’ responses to this focal contributor in terms of knowledge sharing and helping behaviors.

A two-wave online survey collected data from 84 respondents who provided ratings on each member on their team, representing 440 dyadic relationships. Hierarchical linear modeling analyzed the between-subjects and within-subject data simultaneously.

Employees generally reciprocate contributors’ knowledge sharing with an exact act (i.e. knowledge sharing) through the mechanism of peer respect. However, respect generated by knowledge sharing is enhanced only when the knowledge contributor is competent.

Research on how an employee’s knowledge sharing actually influences other members of a team is lacking. This study addresses this gap by examining responses to a team member’s knowledge sharing from a peer’s perspective. It also reveals when knowledge sharing is more pronounced in earning peer respect.

Although China has instituted compulsory education through Grade 9, it is still unclear whether students are, in fact, staying in school. In this paper, the authors use a multi-year (2003–2011) longitudinal survey data set on rural households in 102–130 villages across 30 provinces in China to examine the extent to which students still drop out of school prior to finishing compulsory education.

To examine the correlates of dropping out, the study uses ordinary least squares and multivariate probit models.

Dropout rate from junior high school was still high (14%) in 2011, even though it fell across the study period. There was heterogeneity in the measured dropout rate. There was great variation among different regions, and especially among different villages. In all, 10% of the sample villages showed extremely high rates during the study period and actually rose over time. Household characteristics associated with poverty and the opportunity cost of staying in school were significantly and negatively correlated with the completion of nine years of schooling.

The findings of this study suggest that China needs to take additional steps to overcome the barriers keeping children from completing nine years of schooling if they hope to either achieve their goal of having all children complete nine years of school or extend compulsory schooling to the end of twelfth grade.

The authors seek to measure the prevalence of both compulsory education rates of dropouts and rates of completion in China. The study examines the correlates of dropping out at the lower secondary schooling level as a way of understanding what types of students (from what types of villages) are not complying with national schooling regulations. To overcome the methodological shortcomings of previous research on dropout in China, the study uses a nationally representative, longitudinal data set based on household surveys collected between 2003 and 2011.

The purpose of this paper is to examine the impact of urbanicity on rural–urban migrants' dietary diversity and nutrition intake and whether its effect differs across various urban environments of migrants.

Using the individual- and time-invariant fixed effects (two-way FE) model and five-year panel data from the China Health and Nutrition Survey (CHNS), this paper estimates a linear and nonlinear relationship between urbanicity and nutrition. The paper also explores the spatial heterogeneity between rural–urban migrants and rural–suburban migrants. Dietary diversity, total energy intake and the shares of energy obtained from protein and fat, respectively, are used to measure rural–urban migrants' nutrition on both quality and quantity aspects.

The study shows that rural–urban migrants have experienced access to more diverse, convenient and prepared foods, and the food variety consumed is positively associated with community urbanicity. Energy intake is positively and significantly affected by community urbanicity, and it also varies with per capita household income. The obvious inverse U-shaped relationship reveals that improving community urbanicity promotes an increase in the shares of energy obtained from protein and fat at a decreasing rate, until reaching the urbanicity index threshold of 66.69 and 54.26, respectively.

This paper focuses on the nutritional status of rural–urban migrants, an important pillar for China's development, which is often neglected in the research. It examines the urbanicity and the nutrition of migrants in China, which provides a new perspective to understand the dietary and nutritional intake among migrants in the economic and social development. Moreover, the urbanicity index performs better at measuring urban feathers rather than the traditional rural/urban dichotomous classification.

The impact on both the environment and operator health is significant. As high-alumina silica glass finds applications in smart devices such as curved mobile phone screens, the grinding of complex curved surfaces necessitates cleaner and more efficient cooling and lubrication methods to enhance processing quality and improve grinding yield rates. This study aims to focus on grinding high-alumina silica glass using micro-lubrication technology and compares its performance with traditional cutting fluid cooling methods.

In the fabrication of mobile phone cover plates composed of high-alumina silicon glass, the incorporation of micro-lubrication grinding technology was undertaken, with the conventional cutting fluid cooling approach serving as the benchmark control group for comparative analysis.

The results indicate that increasing the spray pressure of micro-lubrication within a specific range contributes to reducing grinding surface roughness. At a grinding speed ranging from 25 to 35 m/s, using micro-lubrication can effectively replace the traditional cutting fluid cooling method, resulting in glass surfaces with roughness levels between 0.22 and 0.26. However, at grinding speeds exceeding 35 m/s, the insufficient pressure of the micro-lubricant mist hinders most of the oil mist from entering the grinding zone, leading to inferior cooling performance compared to cutting fluid cooling. Notably, at a grinding speed of 35 m/s, micro-lubrication demonstrates better effectiveness in suppressing chipping during glass grinding compared to traditional cutting fluid cooling methods.

Through the application of micro-lubrication grinding technology, a marked improvement in the grinding quality of high-alumina silicon mobile phone cover plate glass can be achieved, leading to a reduction in surface roughness, a decrease in processing defects and ultimately satisfying the demands for high-precision and high-quality fabrication of such cover plates.

The peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-08-2024-0297