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The objective of this paper is to focus on seniors’ acceptance of the usage of connected healthcare technologies in their homes. The authors integrated into technology acceptance model (TAM) several latent variables such as social presence, trust and degree of intrusiveness perceived with the use of connected health technologies.

The authors distributed the survey by post to 605 seniors. The authors targeted elderly people using connected health technologies (assistive alarm, telecare, sensors, etc.) at home and/or receiving healthcare at home. The authors received 213 questionnaires back. As The authors had several latent variables, the authors used partial least squares (PLS), a variance-based structural equation modeling method.

The results show that the level of trust in these technologies impacts significantly the perception of usefulness and the degree of intrusiveness. In parallel, the degree of usefulness of these technologies impacts positively elderly people’s intention to accept their usage. Finally, one can claim that the perception of the social presence with the use of these technologies impacts positively the degree of perceived usefulness, trust and intrusiveness.

The sample covers a population benefiting from similar connected health technologies. It was difficult to distinguish and interpret the added value of each technology separately. As more and more elderly people use or are least familiarizing themselves with a range of connected technologies it would be interesting to identify which sets of connected technologies contribute the most to a positive feeling of social presence.

These results are particularly relevant to stakeholders in the health industry in their quest to improve their products/services. A better understanding of the relation that the elderly have with connected health technologies is an essential prerequisite to supporting the development of new solutions capable of meeting the specific needs of our seniors.

The authors want to apply the TAM to connected health technologies designed for elderly people and the authors also want to extend it by integrating the social presence, trust and degree of intrusiveness variables to our research model.

The purpose of this paper is to investigate the application of revenue management practices to the restaurant industry. The author wants to observe customers’ readiness to accept revenue management practices based on price variation, booking policy, table management, and control duration. The author also wants to measure the impact of these four practices on customer patronage intention.

A survey was conducted with 251 respondents. As the author had several latent variables, partial least squares, a variance-based structural equation modeling method, was used.

The author found that the majority of these practices are perceived unfair. The only two practices that are considered as fair are price variation between lunch/dinner, and cancellation in case of late. The most unfairly felt practice is the policy-related time spent at the table. The results also showed that the perceived fairness of these practices influences customer patronage intention. The author observed that price variation according to the lunch/dinner period, weekday/weekend period, and time of the day will influence the desire to frequent the restaurant. Booking policy will also impact customer patronage intention. The table management and control duration policies do not impact customer patronage intention, even if these practices are perceived unfair.

Restaurant managers, desiring to apply revenue management practices, should be aware of the fact that practices linked to price variation will have a stronger influence on the customer intention to revisit the company than control duration practices. Moreover, restaurant managers must “educate” their clients by clearly communicating the advantages of these practices for the customers.

Even if several studies focused on the fairness perceived of revenue management practices in hospitality industry, there is a lack of research about the impact of price variation and control duration on patronage intention, especially for the restaurant industry. This is the first time the author measured the concrete impact of price variation, booking policy, table management, and control duration on patronage intention. Moreover, the author integrated several new practices that have never been studied in the past such as the date of booking (e.g. 5 percent reduction if the booking was done four days in advance) or the fact of changing tables for dessert and coffee.

The purpose of this paper is to identify the factors influencing the choice of entry mode of computer-related (CR) service firms which are in a process of internationalization. The authors will focus on the characteristics of service defining its tradability.

The objectives are achieved by first exploring the general drivers and the drivers specific to service firms via qualitative interviews and a literature review. Then, the model is tested empirically on CR service firms using structural equation modeling using partial least squares.

Results show that the degree of tradability of the service influences the choice of entry mode. The higher the degree of tailor-made offer and face-to-face contact with the client, the more firms opt for an entry mode with high control, such as establishment abroad and/or joint-venture. Finally, firm size and international experience are also significant drivers behind the selection of entry mode.

As firms often choose several entry modes simultaneously, it is difficult to lead the research.

In exports of digitalized and standardized services with little face-to-face contact, physical presence abroad is less important for success. It is more difficult to successfully market tailor-made services at the international level. Therefore, firms with limited capabilities should start exporting standardized services requiring limited face-to-face contact. Small firms wishing to become global players should preferably focus on exports of digitalized services and use internet, which is an attractive distribution channel. Moreover, when the confidentiality required for the service is an issue for the company, it is better to start with geographically near markets.

In this research, service tradability came out as an original concept including service-specific characteristics leading to the selection of entry mode(s). The authors focussed on four characteristics of services which are on-line transmissibility, degree of confidentiality required, face-to-face contact, and finally the degree of customizability.

The purpose of this study is to measure the perception and the behavioural intention of web-users who interact with a virtual agent on a web site. The author wants to measure the added value of this technology in terms of providing e-service and measure web-users' desire to have a concrete experience with a firm after experiencing its web site.

The author integrated a virtual agent on a restaurant's web site and conducted an online survey. The author asked respondents to interact with the virtual agent and then fill in the questionnaire. The author used the expanded version of the technology acceptance model (TAM) for measuring the intention of potential customers to accept a new technology and for evaluating the characteristics of the virtual agent. In order to measure the e-service quality, the author adapted items of WebQual to restaurant industry. As the author had several latent variables, the author used partial least squares (PLS), a variance-based structural equation modeling method.

Results show that the utilitarian and hedonic values of the virtual agent increase significantly the desire of potential clients to experiment the restaurant. Hedonic value seems to play a major role. This is a crucial factor for restaurant and hotel industries which can be considered as hedonic industries.

This research can help firms to manage relationships with current and potential clients through their web site. The nature of the company plays an important role in the success of the virtual agent's implementation. Even if in the case the author applied the virtual agent to a hedonic industry, a lot of companies in other sectors can benefit from having a virtual agent, especially if the company in question is service-oriented (e.g. bank, airline, etc.).

According to the author's knowledge, virtual agents have never been applied to restaurant/hotel industries before. The results of this research significantly advanced the understanding of the impact of virtual agents, especially in the hospitality industry. Moreover, the author applied the TAM to the characteristics of virtual agent, which is very new for the academic world. Finally, the framework the author presented in this research could be used as a basis of measurement of virtual agent effectiveness.

The purpose of this research is to investigate the degree of satisfaction and loyalty of Chinese and Swiss fast‐food consumers. The aim is to compare Chinese/Swiss consumers' perception of meal quality, service quality, price and their influence on their satisfaction and loyalty. The image of fast‐food restaurants in the two countries is also compared.

Two on‐line surveys were conducted with two samples. The first one was conducted with Chinese consumers in China and the second one was conducted with Swiss consumers in Switzerland. The authors selected McDonald's as it is globally a standardized and well‐known fast‐food chain. They adapted items of SERVQUAL in order to apply it to the fast food industry and to measure service quality. Data analysis was performed using ANOVA. As they had several latent variables, the authors also used partial least squares (PLS), a variance‐based structural equation modeling method.

Results showed that Chinese consumers have a better perception of meal quality and a more positive image of McDonald's. As far as service quality perception is concerned, no major differences were observed. However, reliability and tangibles dimensions seem to be more positively perceived in China. The degree of consumer satisfaction is very similar between the two samples. However, the degree of loyalty of Chinese consumers is higher compared to Swiss consumers. In addition, the image of McDonald's seems to have a stronger influence on Swiss consumers' loyalty. Finally, the level of service quality perceived seems to have less impact on the image of McDonald's for Chinese consumers than for Swiss consumers.

First, as the authors selected McDonald's, they must be careful in the generalization of their findings to all fast‐food restaurants. Second, the two samples consist of students, which limits the generalizability of the findings. However, students are identified to be the current customers of fast‐food restaurants and consequently possess an intuitive understanding of fast‐food outlets.

As consumers in China perceive a better quality of meal in McDonald's, they might be willing to pay a higher price relative to their earnings. Compared to China, fast‐food managers in Switzerland should work harder in order to improve their image. Fast‐food managers must adapt themselves to the preferences of local consumers. However, this study also shows that not all variables are perceived differently by Swiss and Chinese consumers. This implies that some measures can be standardized in order to save costs.

The study investigates the impact of nationality on the whole model, defined by customer perception of fast‐food restaurants' image, product/service quality, satisfaction/loyalty, and finally price fairness. As China is a major player in the global market based on its size and growth potential, it is interesting to compare the antecedents of customer satisfaction and loyalty in China, with a culturally different country such as Switzerland.

The purpose of this paper is to analyse the effect of distributing sustainable labels on the retailer’s corporate brand. More specifically, the objectives are to investigate how the scope of a portfolio of sustainable labels affects the consumer perceived ethicality (CPE) of the retailer that distributes them and to understand how the perceived ethicality affects retail patronage.

In total, 230 individuals participated in a street intercept survey. Data were analysed with partial least squares structural equation modelling.

Both the perceived scope of the portfolios of collective sustainable labels and retailer-owned sustainable labels improve the CPE of the retailer. In addition, the CPE of the retailer increases patronage. The portfolio of collective sustainable labels has more impact on the CPE of the retailer than the portfolio of retailer-owned labels, but the latter has more impact on retail patronage.

In addition to limitations inherent to the methodology (e.g. survey based on stated behaviours), the model developed is simple and exploratory and does not include potential boundary conditions of the highlighted effects.

Sustainable labels may not only contribute to product sales and product positioning, but also to position the retailer brand by improving the consumer perception of ethicality and indirectly increase retail patronage.

Anchored in the branding literature, this research is the first to conceptualize sustainable labels as a portfolio and measure their collective impact on the retailer’s corporate brand and indirectly on patronage.

The purpose of this paper is to investigate the effect of service quality and relationship quality on customer loyalty in different stages of the relationship life cycle in online banking services.

A total of 651 Iranian online banking customers participated in the research by completing questionnaires. The research hypotheses were tested using structural modeling technique.

The results showed that the relationship quality on customer loyalty in online banking services is affected by the relationship life cycle. The results also showed that online service quality, in the form of Utilitarian quality and Hedonic quality, has a positive effect both directly and indirectly on customer loyalty through online relationship quality.

In this paper, the relationship dynamics was achieved through adding the relationship life cycle variable to the model. However, the study was a cross-sectional research and different results might be obtained if data was collected longitudinally.

In an online banking service, the role of relationship quality in the prediction of customer loyalty is reduced as the relationship ages. Therefore, marketers need to consider other marketing actions to continue their relationship with the customer in the long run.

This paper examines customer loyalty to online banking services from dynamic perspective by introducing relationship life cycle as a moderating variable for the first time. Therefore, the main contribution of this paper is to develop the relationship marketing literature in the field of relationship dynamics and to challenge the effectiveness of relationship marketing in the long run.