Nima Soltani-Nejad, Fatemeh Taheri-Azad, Nayereh Zarei-Maram and Mohammad Karim Saberi
The primary objective of the present study was to design and develop a model to identify the antecedents and consequences of user satisfaction with digital libraries.
Abstract
Purpose
The primary objective of the present study was to design and develop a model to identify the antecedents and consequences of user satisfaction with digital libraries.
Design/methodology/approach
The theoretical framework of this study was based on information system success theory, technology acceptance model (TAM), media affinity theory, satisfaction-loyalty theory and engagement theory. In so doing, eight hypothesized relationships were formulated to develop the conceptual model. The study approach was quantitative. Using simple random sampling technique, a total of 409 Iranian students participated in the study and responded to the survey. Descriptive and inferential data analysis was also performed using SPSS and SmartPLS3 software.
Findings
The results showed that the generic usability of digital library and the quality of digital resources could be used as a functional theoretical framework to predict and understand the factors contributing to user satisfaction in the domain of digital library. Increasing user satisfaction with digital library may have implications including recommending the digital library to others, the digital library reusing as well as the digital library engaging and integrating with them. It should be noted that system quality, service quality, and information quality are important factors in the formation of perceived usefulness, perceived ease of use, and digital libraries' affinity.
Originality/value
This study is the first attempt to empirically evaluate the antecedents and consequences of the user satisfaction with digital library presenting a new model. The model presented in this study can be used in future research as well. Also, this study has eloquently expanded the theories of user satisfaction with digital libraries.
Details
Keywords
Morteza Soltani, Nima Soltani Nejad, Fatemeh Taheri Azad, Babak Taheri and Martin Joseph Gannon
This study aims to develop a framework to identify the drivers underpinning food tourists' behavioral intentions (BIs). This framework centers on examining how local food…
Abstract
Purpose
This study aims to develop a framework to identify the drivers underpinning food tourists' behavioral intentions (BIs). This framework centers on examining how local food consumption value (TLFCV), local food experiential value (TLFEV) and social media influencers (SMIs) impact upon tourists’ attitudes toward local food (ATLF) and food destination image (FDI). The impact of ATLF and FDI on tourists’ BIs is also examined.
Design/methodology/approach
PLS-SEM was used to test the hypothesized relationships using survey responses from 379 tourists visiting Rasht, Iran.
Findings
The results demonstrate that TLFCV, TLFEV and SMIs can be used to populate a theoretical framework for predicting and understanding the factors influencing tourists’ ATLF and FDI. Specifically, positive ATLF and FDI stimulated positive BIs (e.g., intending to recommend Iranian food to others and intending to revisit Iran in future for culinary tourism purposes).
Practical implications
The findings provide managers and practitioners within the culinary tourism industry with suggestions for how best to strategically market their offerings to increase inbound food tourism.
Originality/value
This study is one of the first to empirically evaluate the drivers of food tourists' BIs, presenting a newly developed model for deployment in future research. Originality is also established by simultaneously investigating TLFCV and TLFEV within the context of food tourism.
Details
Keywords
Austin Rong-Da Liang, Tung-Sheng Wang, Yu-Chen Yeh and Teng-Yuan Hsiao
The purpose of this study is to develop organic food consumption experience (OFCE) scales based on structural/functional theory.
Abstract
Purpose
The purpose of this study is to develop organic food consumption experience (OFCE) scales based on structural/functional theory.
Design/methodology/approach
In the first step, the construct and item generation of OFCE were developed by a literature review, and 58 items were created for the item pool. In the second step, qualitative interviews were used to evaluate and maintain 35 items. In the third step, an online survey collected 543 valid samples to test reliability and validity with exploratory factor analysis in phase 3A. The AHP method was also used to confirm the construct and items in phase 3B. In the final step, 1,017 valid samples were collected by face-to-face survey to test the formal scale with confirmatory factor analysis.
Findings
This study defines OFCE as the internal and subjective responses that result from a series of interactions between consumers, the shopping environment and organic food. Meanwhile, six dimensions are named: organic food quality, store interactions, organic certification, convenience concerns, health benefits, caring for family and sense of responsibility. In addition, there are significant differences between organic food businesses and consumers regarding their perceptions of OFCE.
Originality/value
To the best of the authors’ knowledge, this is among the first studies to develop OFCE scales. In addition, the results of the study can potentially help organic food marketers develop new promotion strategies.