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Online brand is becoming a popular and major gateway for consumers for booking various services specifically when they travel for several purposes. The present study aims to explore whether exposure to two separate yet similar modes of communication intervene consumer's brand trust and their subsequent loyalty intention toward the brand. The study further aims to investigate whether consumer's price consciousness has any influence on association between brand trust and brand loyalty in the process of decision -making.

The present study follows a different approach to data collection. The data have been retrieved from online brand (Oyo) page on Facebook through Google Form application. In all, 289 useable responses were retrieved from the travelers aged between 18 and 30. Structural equation modeling using SPSS 25.0 and Amos 26.0 has been applied to examine the effects of brand communication and online reviews on brand loyalty through brand trust.

Empirical evidence supports that even after having strong brand communication, online reviews play a crucial role in consumer's brand loyalty through brand trust. The study further reveals that price consciousness acts as a significant moderator in the relationship between consumer's brand trust and brand loyalty.

The current research contributes to the online brand and marketing knowledge by empirically showing the pertinence of consumer–brand relationship in an online brand context through a parsimonious model by examining how the two distinct mechanisms of communication influences consumer brand trust and loyalty intention.

The parsimonious framework of consumer–brand relationship adds to explicating the dual marketing challenges of communication and to draw a positive consumer response (i.e. consumer brand loyalty). The study attempts to examine the impact of two distinct yet identical modes of communication which facilitate shaping consumer brand trust that reinforce the strategic value of the circumstance and equips it with solid theoretical structure within an endeavor of the strategic significance of online brand managers.

This study aims to examine hotel guests’ acceptance of technology agency – the extent to which they would let artificial intelligence (AI)-based systems make decisions for them when staying in hotels. The examination was conducted through the prism of several antecedents of acceptance of technology agency, including perceived ethics, benefits, risks and convenience orientation.

A thorough literature review provided the foundation of the structural model, which was tested using confirmatory factor analysis, followed by structural equation modeling. Data were collected from 400 US hotel guests.

The most important determinant of acceptance of technology agency was perceived ethics, followed by benefits. Risks of using AI-based systems to make decisions for consumers had a negative impact on acceptance of technology agency. In addition, perceived loss of competence and unpredictability had relatively strong impacts on risks.

The results provide a conceptual foundation for research on systems that make decisions for consumers. As AI is increasingly incorporated in the business models of hotel companies to make decisions, ensuring that the decisions are perceived as ethical and beneficial for consumers is critical to increase the utilization of such systems.

Most research on AI in hospitality is either conceptual or focuses on consumers’ intentions to stay in hotels that may be equipped with AI technologies. Occupying a unique position within the literature, this study discusses the first time AI-based systems that make decisions for consumers. The value of this study stems from the examination of the main concept of technology agency, which was never examined in hospitality.

Amid rising concerns over unhealthy dietary habits and their impact on public health, this study aims to explore the role of avatars in promoting healthier eating and enhancing customer satisfaction in restaurants. By leveraging the theory of planned behavior (TPB) and nudge theory, this research sought to gain insights into consumer behavior and assess how digital innovations can encourage healthier food choices.

This study recruited 672 participants in the USA. Participants viewed a video featuring an avatar that informed them about available healthy food options, simulating a restaurant ordering scenario. Following the video, participants completed comprehensive online surveys. The collected data was analyzed using partial least squares structural equation modeling to assess the effectiveness and implications of the intervention.

The findings revealed that health consciousness, environmental awareness, social norms and perceived behavioral control significantly influence dietary habits. Restaurant health initiatives and avatar persuasiveness were found to encourage healthier food choices, improve customer satisfaction and loyalty and enhance electronic word-of-mouth. The study confirmed that avatars equipped with attributes such as competence, warmth, trustworthiness and credibility can be an effective digital nudge for consumers toward healthier dietary decisions.

This study’s originality lies in its integration of TPB and nudge theory, bridging the gap between individual psychological factors and external cues. This comprehensive framework provides valuable insights for restaurant managers, artificial intelligence developers and policymakers, offering practical strategies to promote healthier eating and enhance customer experiences through digital innovation.

鉴于公众对不健康饮食习惯及其对公共健康影响的日益关注, 本研究旨在探索虚拟形象在促进更健康饮食和提升餐厅顾客满意度中的作用。通过利用计划行为理论（TPB）和劝导理论（Nudge Theory）, 本研究试图深入了解消费者行为, 并评估数字创新如何鼓励更健康的食品选择。

本研究在美国招募了672名参与者。参与者观看了一个展示虚拟形象的视频, 该虚拟形象向他们介绍了可供选择的健康食品选项, 模拟了餐厅点餐场景。观看视频后, 参与者完成了全面的在线调查。收集的数据通过偏最小二乘结构方程模型（PLS-SEM）分析, 以评估干预的有效性和影响。

研究发现, 健康意识、环境意识、社会规范和感知行为控制显著影响饮食习惯。餐厅健康倡议和虚拟形象的说服力被发现能够鼓励更健康的食品选择, 提高顾客满意度和忠诚度, 并增强电子口碑。研究证实, 具备能力、温暖、可信度和信誉等属性的虚拟形象可以成为有效的数字劝导工具, 引导消费者作出更健康的饮食决策。

本研究的原创性在于它将计划行为理论和劝导理论结合起来, 填补了个体心理因素和外部线索之间的差距。这一综合框架为餐厅经理、人工智能开发者和政策制定者提供了宝贵的洞见, 提供了推动更健康饮食和通过数字创新增强顾客体验的实用策略。

En medio de la creciente preocupación por los hábitos alimentarios poco saludables y su impacto en la salud pública, este estudio pretende explorar el papel de los avatares en la promoción de una alimentación más saludable y la mejora de la satisfacción del cliente en los restaurantes. Aprovechando la Teoría del Comportamiento Planificado (TPB) y la Teoría del Impulso, esta investigación trata de profundizar en el comportamiento del consumidor y evalúa cómo las innovaciones digitales pueden fomentar la elección de alimentos más saludables.

El estudio reclutó a 672 participantes en Estados Unidos. Los participantes visionaron un vídeo en el que un avatar les informaba sobre las opciones de comida saludable disponible, simulando una situación en la que solicitaban comida en un restaurante. Después del vídeo, los participantes rellenaron unas exhaustivas encuestas en línea. Los datos recogidos se analizaron mediante un modelo de ecuaciones estructurales por mínimos cuadrados parciales para evaluar la eficacia y las implicaciones de la intervención.

Los resultados revelaron que la conciencia saludable, la conciencia medioambiental, las normas sociales y el control conductual percibido influyen significativamente en los hábitos alimentarios. Se comprobó que las iniciativas relacionadas con la salud en los restaurantes y la capacidad de persuasión de los avatares fomentan la elección de alimentos más sanos, mejoran la satisfacción y la fidelidad de los clientes y potencian el boca a boca electrónico. El estudio confirmó que los avatares dotados de atributos como competencia, calidez, fiabilidad y credibilidad pueden ser un estímulo digital eficaz para que los consumidores tomen decisiones dietéticas más saludables.

La originalidad de este estudio radica en la integración de la TPB y la Teoría de los Estímulos, que tiende un puente entre los factores psicológicos individuales y las señales externas. Este marco integral aporta valiosas ideas a los gestores de restaurantes, desarrolladores de IA y responsables políticos, ofreciendo estrategias prácticas para promover una alimentación más sana y mejorar las experiencias de los clientes a través de la innovación digital.

Educational policies, integrated practices, obliged strategies and notable benchmarks are always required by the higher educational institutions (HEIs) for operating business ventures into competent boundaries and to preside toward the overall new business density. The same are needed to be evaluated based on student's concerns for road-mapping sustainability. Accordingly, authors conducted present study to identify crucial quality characteristics (measures) under the origins of HEIs based on student's concerns using qualitative medium under Indian economy. The study is presenting critical dimensions and quality characteristics, which are seeking by the students for selecting HEIs for their studies.

Kano integrated-Grey-VIKOR approach is utilized in present study for road-mapping sustainability based on the determination of priority index and ranking. The study utilized three segments of methodology, where in the first segment, Kano technique is implicated to define priority index of quality characteristics. In the second segment, grey sets theory is implicated to capture the perceptions of the respondents. In the third segment, VIKOR technique is implicate to rank the HEIs.

The findings of the study will assist administrators in planning the prominent strategies that can embrace performance traits under HEI, which in turn will participate in growth and development of an economy. The findings have revealed “PPCS, ICMC, TSTR, PICM, AFEP, IMIS as Attractive performance characteristics,” “IEAF, OIAR, INET as One dimensional performance characteristics,” “QTCS, PORE, SIRD as Must-be performance characteristics” and “PQPE, PCTM as Indifferent performance characteristics.” Additionally, “Professional and placement characteristics of institute” is found as the most significant measure inspiring students for admiring engineering institutes. It is found that “Observance of institutional affiliation and recognition” and “Infrastructure, classroom management and control methods” are found as the second significant measures. “Patterns of question papers and evaluation medium” and “Personal characteristics of teacher and management” are found as the least competent characteristics admiring stakeholders for selecting HEI.

The present study can assist administrators in drafting refined policies and strategies for practising quality outputs by HEI. The study suggested critical quality characteristics, which in respond will aid in attracting more number of students toward educational institutes. A study under Indian context is demonstrated for presenting critical facts and attaining higher student's enrolment rates.