Sungin Lee, Wonhong Jang, Eunsol Lee and Sam G. Oh
The purpose of this paper is to examine the effect of, and identify core techniques of, search engine optimization (SEO) techniques applied to the web (http://lg-sl.net) and…
Abstract
Purpose
The purpose of this paper is to examine the effect of, and identify core techniques of, search engine optimization (SEO) techniques applied to the web (http://lg-sl.net) and mobile (http//m.lg-sl.net) Science Land content and services at LG Sangnam Library in Korea.
Design/methodology/approach
In accordance with three major SEO guidelines, ten SEO techniques were identified and applied, and their implications were extracted on three areas: improved search engine accessibility, increased relevance between site content and search engine keywords, and improved site credibility. The effects were quantitatively analyzed in terms of registered search engine keywords and influx of visits via search engines.
Findings
This study shows that SEO techniques help increase the exposure of the library services and the number of visitors through search engines.
Practical implications
SEO techniques have been applied to a few non-Korean information service organizations, but it is not a well-accepted practice in Korean libraries. And the dominant search engines in Korea have published their own SEO guidelines. Prior to this study, no significant endeavors have been undertaken in the context of Korean library services that have adopted SEO techniques to boost exposure of library services and increase user traffics.
Originality/value
This is the first published study that has applied optimized SEO techniques to Korean web and mobile library services, in order to demonstrate the usefulness of the techniques for maximized exposure of library content.
Details
Keywords
Karen Byrd, Alei Fan, EunSol Her, Yiran Liu, Barbara Almanza and Stephen Leitch
Off-premise restaurant service has a new addition – food delivery robots. This new technology and off-premise service, in general, has received little research attention, despite…
Abstract
Purpose
Off-premise restaurant service has a new addition – food delivery robots. This new technology and off-premise service, in general, has received little research attention, despite continued year-over-year sales growth for both carry-out and delivery. Therefore, this study aims to analyze off-premise service modes, including food delivery robots, for service quality gaps between consumer expectations and actual performance and among the various modes.
Design/methodology/approach
Performance of three off-premise restaurant service modes (robot-delivery, human-delivery and carry-out) were evaluated using a mixed-methods approach. Consumer expectations were ascertained about food- and service-related performance factors using a survey, and a field observation study was conducted to obtain actual performance data for these factors. Findings from both approaches were compared to identify gaps and differences.
Findings
For food-related performance, consumers reported lower expectations for food safety and food quality from robot- and human-delivered food; however, no differences were observed among the three modes in the field study. Consumers also expected lower service-related performance from robot-delivery for service efficiency and ease of use (than human-delivery and carry-out) and monetary value (than carry-out). Consumers deemed robots the most sustainable and human-delivery the most convenient compared to other modes – however, not all service-related expectations aligned with actual performances.
Originality/value
This study was the first to comparatively examine off-premise restaurant service. Identification of a missing link in service gap analysis was among the theoretical contributions of this study. Managerially, this study provides previously unavailable insights into opportunities for improvement for off-premise service and use of delivery robots.
Details
Keywords
EunSol Her, Soobin Seo, Jihee Choi, Victor Pool and Sanja Ilic
The purpose of this paper is to examine food safety behaviors of consumers and employees at university food courts.
Abstract
Purpose
The purpose of this paper is to examine food safety behaviors of consumers and employees at university food courts.
Design/methodology/approach
Using a smartphone-based observation technique, a total of 149 consumers and 34 employees were observed at three food courts at a mid-western university in the USA. The observational tool recorded 30 sequential transactions of each individual, allowing researchers to identify the compliance rate to the rubric. Both descriptive statistics and multivariate analysis of variance were used for data analysis.
Findings
This study found a low compliance rate of food safety practices among consumers and employees at university food courts. Consumers’ food safety practices varied depending on gender, observed ethnicity and party size, while none of those factors was significant for employees. Specifically, females, Caucasians, and lone diners showed higher non-compliance rates than those of males, non-Caucasians and group diners.
Research limitations/implications
The results of the study raise the pressing needs of developing effective risk communication strategies at university food courts for both consumers and employees in order to reduce the potential risk of foodborne illness outbreaks.
Originality/value
University food courts are not only major foodservice operations for on-campus populations as well as off-campus visitors and the local public, but also the presence of shared dining area pertains the potential risk of foodborne illnesses. However, lack of attention has been paid to the food safety issues at university food courts, and especially food safety behaviors of consumers. This study extended the knowledge of previous food safety literature by adopting a smartphone-based observation technique and developing a rubric customized for consumers and employees at university food courts.