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Article
Publication date: 23 October 2017

Han Shen, Qiucheng Wang, Chuou Ye and Jessica Shihchi Liu

The purpose of this paper is to focus on the reforms in the public-holiday-policy system and their influence on the domestic tourism in China. The major reforms in the Chinese…

7447

Abstract

Purpose

The purpose of this paper is to focus on the reforms in the public-holiday-policy system and their influence on the domestic tourism in China. The major reforms in the Chinese holiday system in the last 20 years and the overall changes in the demand for domestic tourism are analyzed in this paper to provide a better understanding of China’s holiday-system reform for policy makers in the future.

Design/methodology/approach

This paper summarizes the development and reform of the holiday system in China. Policy review and domestic tourism statistics were applied to study the intrinsic relationship between the holiday system and the domestic tourism. The statistics of domestic tourism are cited, including the growth rates of both urban and rural tourists, the domestic tourism expenditure per capita, etc. Finally, this research explains the trends of these rates in a comprehensive background.

Findings

The increasing length of holidays positively affects the domestic tourism demand by increasing the leisure time. Yet, the holiday-tourism activities lead to a series of problems, such as a huge pressure on transportation, overloaded tourist attractions, and threats to safety precautions. Paid leave, price leverage, and more reasonable tourist-attraction arrangements will be effective in easing China’s holiday rush.

Originality/value

Through studying the intrinsic relationship between the holiday system and the domestic tourism, this paper points out the problems of excessive concentration of domestic tourism demand in a particular time, caused by the holiday system. Solutions and suggestions are provided on the basis of the analysis.

Details

Journal of Tourism Futures, vol. 4 no. 2
Type: Research Article
ISSN: 2055-5911

Keywords

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Article
Publication date: 13 February 2017

Laurie Wu, Han Shen, Mimi Li and Qian (Claire) Deng

This study aims to address a novel information sharing phenomenon among many hospitality consumers, that is, sharing information during, rather than weeks after, a hospitality…

2093

Abstract

Purpose

This study aims to address a novel information sharing phenomenon among many hospitality consumers, that is, sharing information during, rather than weeks after, a hospitality consumption experience. Specifically, this study tests if including a temporal contiguity cue in a review can significantly enhance the purchase intention of other consumers toward the reviewed business.

Design/methodology/approach

A 2 (personal sense of power) × 2 (temporal contiguity cue: manipulated to be absent vs present) quasi-experiment was conducted in this research. Floodlight analysis with the Johnson–Neyman technique was used to test the interaction effect. Hayes’ PROCESS procedure was used to test the mediation effects.

Findings

The study found that, for powerless consumers, temporal contiguity cue can effectively enhance the perceived trustworthiness of the review and purchase intention toward the reviewed business. Conversely, for powerful consumers, temporal contiguity cue can significantly reduce the perceived trustworthiness of the review and purchase intention toward the business. Mediation test further revealed evidence for the underlying psychological mechanism for these effects.

Originality/value

Revealing the mixed effects of a novel factor, temporal contiguity cue, on consumer responses toward online hospitality reviews, the current research contributes to the expanding stream of theoretical and managerial knowledge on online review management in social media platforms.

Details

International Journal of Contemporary Hospitality Management, vol. 29 no. 2
Type: Research Article
ISSN: 0959-6119

Keywords

Abstract

Details

International Journal of Tourism Cities, vol. 2 no. 4
Type: Research Article
ISSN: 2056-5607

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Article
Publication date: 19 March 2018

Alei Fan, Han Shen, Laurie Wu, Anna S. Mattila and Anil Bilgihan

Consumers increasingly depend on the internet as the information source to make their hospitality decisions, which highlights the need for more research in online recommendation…

2798

Abstract

Purpose

Consumers increasingly depend on the internet as the information source to make their hospitality decisions, which highlights the need for more research in online recommendation. Due to the globalization, culture and its effects on marketing become an increasingly important subject to investigate. Therefore, this paper aims to offer a cross-cultural investigation of consumers’ different trustworthiness and credibility perceptions when facing online recommendations from different information resources.

Design/methodology/approach

This research uses the source-credibility theory to examine consumers’ responses to online recommendations from two sources. Participants were recruited from two equivalent marketing panels in each culture. A 2 (online recommendation source: in-group vs out-group) by 2 (culture: American vs Chinese) between-subjects quasi-experiment was conducted to test the hypotheses.

Findings

The results demonstrate that culture moderates consumer responses to the two types of online sources. Chinese consumers, due to their more collectivist nature, exhibit higher levels of purchase intent when the recommendation originates from an in-group rather than from an out-group. Such differences are not observed among the more individualist American consumers. Furthermore, trustworthiness plays an important role in influencing Chinese consumers’ perception of recommendation credibility and the consequent purchase intent.

Practical implications

This research provides guidelines to hospitality practitioners when developing their social networking sites and online marketing strategies across different cultures.

Originality/value

The current study conducts an in-depth investigation of cultural differences in consumers’ perceptions of and reactions to online recommendations from other customers with various social distances.

Details

International Journal of Contemporary Hospitality Management, vol. 30 no. 3
Type: Research Article
ISSN: 0959-6119

Keywords

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Article
Publication date: 10 January 2025

Han-Shen Chen and Ching-Tzu Chao

The purpose of this study was to explore Taiwanese consumers attitudes toward upcycled food as a viable and economically sustainable solution to food waste within the context of…

64

Abstract

Purpose

The purpose of this study was to explore Taiwanese consumers attitudes toward upcycled food as a viable and economically sustainable solution to food waste within the context of global environmental pressures caused by the food system. This study applied the theory of planned behavior (TPB) and the value-attitude-behavior (VAB) model to explore the factors shaping consumer behavior toward upcycled food.

Design/methodology/approach

A survey was conducted using convenience sampling to collect 295 valid responses from Taiwanese consumers. The questionnaire was designed to measure the relationships among dietary values, moral attitudes, subjective norms, perceived behavioral control and consumers intentions toward the consumption of upcycled food. The data were analyzed using statistical methods to verify the hypotheses derived from the TPB and VAB models.

Findings

The findings revealed that dietary values significantly influence moral attitudes, subjective norms and perceived behavioral control, highlighting their pivotal role in consumer behavior toward upcycled food. Moral attitudes, subjective norms, perceived behavioral control, perceived responsibility and thriftiness were positively associated with the intention to consume upcycled food, indicating the potential of these factors in fostering sustainable consumption practices.

Originality/value

This study is unique in its application of the TPB and VAB models to examine the acceptance of upcycled food among Taiwanese consumers, contributing fresh insights into the field of sustainable consumer behavior. This highlights the significance of aligning dietary values and moral attitudes of consumers with sustainable consumption practices, offering a new perspective on promoting upcycled food in Taiwan and potentially in other regions with similar cultural and environmental frameworks.

Details

British Food Journal, vol. 127 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

Available. Content available
Book part
Publication date: 5 December 2018

Abstract

Details

Advances in Hospitality and Leisure
Type: Book
ISBN: 978-1-78769-303-6

Available. Content available
Book part
Publication date: 14 December 2023

Abstract

Details

Advances in Hospitality and Leisure
Type: Book
ISBN: 978-1-83753-090-8

Available. Content available
Book part
Publication date: 26 November 2021

Free Access. Free Access

Abstract

Details

Advances in Hospitality and Leisure
Type: Book
ISBN: 978-1-80071-272-0

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Article
Publication date: 4 September 2017

S. Han

The purpose of this paper is to present a numerical methodology for the solution of non-Fourier conduction in two-dimensional (2-D) heterogeneous materials with contact resistance.

138

Abstract

Purpose

The purpose of this paper is to present a numerical methodology for the solution of non-Fourier conduction in two-dimensional (2-D) heterogeneous materials with contact resistance.

Design/methodology/approach

Energy and heat flux equations with time lagging constant are combined to form a 2-D hyperbolic conduction equation in conservational form, and the resulting equation is solved by finite volume method.

Findings

The magnitude of contact resistance is inversely proportional to the temperature jump at the contact surface and phonon transmission coefficient between heterogeneous medium. Numerical results show that higher the contact resistance, lower the heat flux through the interface, lower the strength of transmitted wave and higher the strength of reflected wave at the interface. These results are in agreement with physical expectations. Temperature profiles show expected discontinuity at the interface while the heat fluxes are continuous, demonstrating the accuracy of the proposed methodology.

Originality/value

In most available numerical methods for hyperbolic conduction with contact resistance, contact resistances are treated as internal boundaries at which boundary conditions are specified. In the present formulation, contact resistance between two heterogeneous materials is treated as a part of interface transport properties not as an added boundary condition. This approach makes the formulation much simpler and straightforward for multidimensional applications. This approach is never used previously and is original.

Details

International Journal of Numerical Methods for Heat & Fluid Flow, vol. 27 no. 9
Type: Research Article
ISSN: 0961-5539

Keywords

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Book part
Publication date: 14 December 2023

Han Zhang, Jingqi Wang and Han Shen

This study explores the influence of cultural heritage tourism perception on China's tourism image. It analyzes the role of the spiritual bond established between overseas Chinese…

Abstract

This study explores the influence of cultural heritage tourism perception on China's tourism image. It analyzes the role of the spiritual bond established between overseas Chinese youth and the motherland during their visit to the cultural heritage sites in China. This study constructs a theoretical model with 350 overseas Chinese youth as samples based on the identity theory, Stimulus-Organism-Response (S-O-R) theory, and Howard-Sheth model. The results show that cultural heritage tourism perception directly and positively promotes cultural identity among overseas Chinese youth. It is also indirectly and positively associated with their cultural identity through enhancing the tourism image. Cultural intelligence plays a positive moderating role between cultural heritage tourism perception and cultural identity. The results provide significant implications for developing cultural heritage tourism and cultural communication.

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