Saleh Bazi, Alireza Hajli, Nick Hajli, Mohana Shanmugam and Xiaolin Lin
Under the sunlight of social commerce, few concepts have blossomed like value co-creation. But when blurred strategies are implemented, the opportunity to wilt a brand is high. To…
Abstract
Purpose
Under the sunlight of social commerce, few concepts have blossomed like value co-creation. But when blurred strategies are implemented, the opportunity to wilt a brand is high. To avoid the miscues and the controversies, an ascendant step is to engage consumers with social commerce sites. The purpose of this paper is to propose three antecedents to engage consumers with social commerce sites, namely, social support, social commerce value and social commerce information sharing, and the effect of brand engagement on the intention of brand co-creation.
Design/methodology/approach
This study used survey data from 234 Iranians with experience using social commerce sites. Variance-based structural equation modeling using the partial least squares path modeling approach was adopted to analyze the structural model.
Findings
The authors found that social support, social commerce value and social commerce information sharing positively foster brand engagement. The study also revealed that brand engagement is a significant predictor of brand co-creation intention.
Originality/value
The study is the first study that considers and explains brand engagement from social support theory, social commerce value theory and social commerce information exchange. Also, the study shows how consumers can be an integral part of a brand. Unlike other studies which were done in industrialized countries, this study was employed in Iran.
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Shizhen Jia, Hsiao-Ting Tseng, Mohana Shanmugam, Daniel J. Rees, Roderick Thomas and Nick Hajli
Given the growing importance and demand for online food purchases, this study explores the new advancements in information and communication technologies (ICTs) by examining the…
Abstract
Purpose
Given the growing importance and demand for online food purchases, this study explores the new advancements in information and communication technologies (ICTs) by examining the key features of social commerce, trust and product’s attributes in the e-commerce environment. The aim is to investigate possible ICTs-related entrepreneurial opportunities in the food and beverage (F&B) industry.
Design/methodology/approach
The study uses a survey to collect data and applies Smart partial least squares to test the model.
Findings
The structural equation modelling results illustrated that social commerce constructs significantly impact trust, leading to customer’s purchase intention. Additionally, product’s attributes was found to have a significant relationship with customer’s purchase intention with trust being the most pertinent driver.
Originality/value
This study contributes to the F&B literature by highlighting the role of new forms of technologies in entrepreneurship activities, especially for small and medium-sized enterprises.
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Farid Shirazi, Nawal Abdalla Adam, Mohana Shanmugam and Carsten D. Schultz
Social commerce has seen a prosperous growth following the rise of social media, in particular, social networking sites have established novel ways to communicate and transact…
Abstract
Purpose
Social commerce has seen a prosperous growth following the rise of social media, in particular, social networking sites have established novel ways to communicate and transact between firms and people. The rise of new technologies has also directed to changes in how entrepreneurs convey their business. Despite intensive social commerce research, the challenges of social commerce for entrepreneurs have attracted less attention and especially neglected the role of trust and satisfaction in electronic commerce.
Design/methodology/approach
This research use a survey to collect data. The authors use structural equation modeling-partial least square (SEM-PLS) to analysis the data. This quantitative research provides new insights in the food industry.
Findings
This research thus provides insights into social commerce by analyzing the role of trust in the relationship between customers' social media activities and customers' satisfaction. The present study finds a mediating effect of trust in developing satisfaction. Social media activities facilitate a positive level of trust that in turn creates a satisfying environment for customers in social commerce. The research provides theoretical and practical implications at the end of the study.
Originality/value
The findings provide good knowledge for the food industry to stay connected with customers and develop their satisfaction.
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Razaz Waheeb Attar, Mohana Shanmugam and Nick Hajli
Social media is still influencing consumers and is extending social commerce (S-Commerce) use. Different social media activities can influence the users' trust and e-satisfaction…
Abstract
Purpose
Social media is still influencing consumers and is extending social commerce (S-Commerce) use. Different social media activities can influence the users' trust and e-satisfaction at different levels, which in turn influence the purchase intentions. This is evident for the food and beverage industry as S-Commerce mediated by social media can help realise a shorter time to market and meet buyer demands. In addition, credibility factors may influence trust and purchase intentions. Understanding the various factors of influence such as social constructs, namely ratings, reviews and referrals; design constructs such as credibility and features and behavioural constructs such as trust, satisfaction and motivation; and analysing the relationship between these factors and how they influence purchase intentions can provide deeper insights into S-Commerce research, decision-making process and purchase intentions particularly from a food and beverage context.
Design/methodology/approach
Drawing on trust through social media activities and surface credibility as well as e-commerce satisfaction, the authors have proposed a research model to investigate the purchase intention of consumers in S-Commerce platforms. Survey data were collected from six countries in Asia and analysed using SEM-PLS.
Findings
Results indicated that both trust and surface credibility significantly influence e-commerce satisfaction leading to purchase intention. Furthermore, surface credibility, which is a novel predictor for purchase intention in S-Commerce context, is highly significant on e-commerce satisfaction. Besides, encouraged by surface credibility, it was identified that trust significantly affects e-commerce satisfaction and results in purchase intention. This research adds contribution to theory and practice in S-Commerce stream as discussed at the end of the paper.
Originality/value
The results of this research contribute to the S-Commerce literature and have practical implications for practitioners in the food and beverage industry. As such, focussing on these constructs, this paper analyses the relationship between the social media activities, trust, e-commerce satisfaction, surface credibility and intention to buy.
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Hsiao-Ting Tseng, Mohana Shanmugam, Pritheega Magalingam, Shahriyar Shahbazi and Mauricio S. Featherman
This study examines the impact of social media information sharing and usage on consumer beliefs particularly in the credibility of the information provided by e-commerce vendors…
Abstract
Purpose
This study examines the impact of social media information sharing and usage on consumer beliefs particularly in the credibility of the information provided by e-commerce vendors, and consumer trust formation.
Design/methodology/approach
Drawing on trust through social media usage and surface credibility, the authors have proposed a research model to investigate consumers satisfaction on food and beverage (F&B) products. Empirical support for the research model was provided by using structural equation modelling using survey data drawn from Malaysian consumers with an account with Facebook.
Findings
Results indicate that consumer participation in social media communities support higher levels of consumer trust and ratings of the surface credibility of information provided by an F&B vendor, and surface credibility also helped to develop consumer trust. Trust in the vendor also exerted a positive influence on consumer satisfaction with F&B product offerings. Results suggest that F&B that provide credible and transparent information regarding their branded products, enjoy increased levels of consumer trust, leading to higher levels of consumer satisfaction with their F&B consumption experience.
Originality/value
The result of this research contributes to social commerce branch of literature and has practical implications for practitioners in the F&B industry as a means to survival strategies to embrace critical and challenging period during an endemic, particularly. As such, this study analyses the relationship between social media usage, surface credibility, trust and satisfaction for developing consumer trust while managing enterprise social media.
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Mohana Shanmugam, Yen-Yao Wang, Hatem Bugshan and Nick Hajli
Existing work on internet banking has provided substantial knowledge of the benefits and economic impacts of internet banking from the bank’s perspective. However, internet…
Abstract
Purpose
Existing work on internet banking has provided substantial knowledge of the benefits and economic impacts of internet banking from the bank’s perspective. However, internet banking provides advantages for customers as well as the banking industry. The purpose of this paper is to investigate customer perceptions of internet banking in the UK with the goal of providing a comprehensive understanding of British internet banking.
Design/methodology/approach
In order to provide the detailed understanding of customers’ perceptions of internet banking, a qualitative study was conducted. The primary method of data collection were 25 interviews. To provide triangulation and increase reliability, various documents and secondary data analyses about internet banking in the UK were also used to supplement the analysis.
Findings
The results indicate that money transfers and bill payment are the most popular facilities with UK internet banking adopters. More importantly, security is the most important factor affecting the rate of internet banking adoption in the UK. To resolve customers’ security concerns about internet banking, some banks have introduced technologies such as card readers to avoid online fraud. In addition, the authors also found that customers are highly satisfied with internet banking.
Research limitations/implications
The qualitative nature of the study meant that in-depth interviews with a relatively small sample were the most appropriate method to address the research question. Future studies with larger, more representative sample sizes are encouraged to investigate how the findings can be generalized to larger populations. In addition, due to the popularity of social media, future studies are also advised to examine how they can influence customers’ perceptions of internet banking and boost its adoption rate.
Originality/value
This paper investigates current perceptions of internet banking in the UK from the customers’ perspective. Therefore, the findings of this study complement with existing work that focusses more on the bank’s perspective to present a comprehensive understanding of this topic.
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Nick Hajli, Julian Sims and Mohana Shanmugam
Developing countries are still challenged by infrastructural and cultural issues related to the adoption of e-commerce although with the emergence of social commerce, a new stream…
Abstract
Purpose
Developing countries are still challenged by infrastructural and cultural issues related to the adoption of e-commerce although with the emergence of social commerce, a new stream has been introduced. Iran is a developing country, in which the adoption of e-commerce by small to medium sized enterprises (SMEs) is challenged by such barriers; it is now applying models for the adoption of new technologies by SMEs. The paper aims to discuss these issues.
Design/methodology/approach
This research attempts to develop a model, based on existing models of e-commerce, which can be applied in Iranian conditions. The study uses data gathered by a survey, together with existing models in this area, in order to propose a new model, which has been empirically tested.
Findings
The results of this research demonstrate that e-commerce barriers in Iran are related to a lack of awareness of the benefits of e-commerce adoption, as well as organisational issues related to its application. The paper also discusses the results and implications of this research, which can be applied to other developing countries. The paper also gives a better picture of Iranian market. Finally the paper discusses possible future directions of this research, as well as its limitations.
Originality/value
This study contributes to the theoretical basis of IS and e-commerce adoption studies by proposing and testing a pre-adoption model for e-commerce. The adoption of e-commerce in SMEs in Iran has not been substantially investigated. This is despite the fact that SMEs play an important role in all economies. The results demonstrate a significant relationship between organisational readiness and the adoption of e-commerce. It also shows that there is a positive relationship between awareness of e-commerce and its adoption.
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Chiranjeevi Pachappareddy, Chinmaya Prasad Padhy and Srinivas Pendyala
This study aims to investigate the mechanical, thermal and water absorption (WA) properties of kenaf fiber (KF) composites hybridized with powdered Acacia concinna pods (ACP).
Abstract
Purpose
This study aims to investigate the mechanical, thermal and water absorption (WA) properties of kenaf fiber (KF) composites hybridized with powdered Acacia concinna pods (ACP).
Design/methodology/approach
Kenaf fiber reinforced epoxy polymer hybrid composite was fabricated using several weight percentages of ACP powder as filler (0%, 2%, 4%, 6% and 8%), both with and without chemically altering the fiber mat. 6 Wt.% NaOH was used in distilled water to treat KF mat chemically. The hand layup technique is used to produce ASTM-compliant KF hybrid laminates. Tensile, flexural and IZOD impact strengths were tested on the generated hybrid composites and their thermal and WA characteristics. Scanning electron microscope fractography revealed that fiber pulling-out, debonding and cracking were the main ways composites fractured.
Findings
The investigation findings reveal that the tensile, flexural and impact strengths increased when ACP fillers were added up to 4, 6 and 8 Wt.%, respectively. Thermogravimetric analysis indicates that the hybrid composite is thermally stable up to 215°C. WA experiments reveal that KF mat composites treated with 0 Wt.% ACP filler had less WA than those not treated with ACP filler. The treated KF with 4% filler hybrid composite demonstrated improved interfacial bonding between the reinforcement and matrix compared to other combinations.
Originality/value
Although filler made of A. concinna is inexpensive, lightweight, renewable, totally or partially recyclable and biodegradable, its potential application in hybridizing composites is yet to be investigated. Hybridizing the KF mat with ACP filler in an epoxy matrix produced novel hybrid composites. Evaluations have been conducted on the effects of ACP filler on the mechanical, thermal and WA characteristics of composites.