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A total of 117 student consumers participated in a longitudinal survey of their purchasing behavior for three product categories: snack foods, CDs, and skin care. The Domain Specific Innovativeness Scale was included in the survey to measure how innovative participants were with regard to buying online. It was hypothesized that an innovative predisposition toward online buying would be associated positively with more hours of Internet use, greater Internet purchasing, higher likelihood of future Internet purchase, and use of the Internet to download music. The data analyses confirmed all these hypotheses. Few respondent demographics, however, were related to any of these variables. These results demonstrate that the Domain Specific Innovativeness Scale is a reliable and valid measure of this potentially important construct; and that Internet innovativeness functions as predicted by theories of consumer innovative behavior, thereby increasing the generalizability of these theories and yielding potentially important information for e‐commerce managers.

The purpose of this paper is to review the impact electronic word-of-mouth (eWOM) has had on the hospitality and tourism industry and discuss the changes that will affect its future. The paper’s touchpoint is the authors’ earlier paper (Litvin et al., 2008), which proposed that eWOM was to become a major influence as a conduit of travelers’ views and opinions.

The paper summarizes the arguments of the authors’ earlier paper, describing ways in which eWOM has evolved into the influential system it has become, with special emphasis on the growth of mobile media as a platform for eWOM dissemination.

The authors conclude that eWOM has fulfilled its promise to become a major influence on the hospitality and tourism industry and will continue to play an essential role in hospitality marketing for the foreseeable future.

The authors provide examples of successful media campaigns and propose strategies for hospitality and tourism businesses.

eWOM has emerged to become a highly influential element of modern marketing strategy. This look back at an early eWOM paper, with reflection on changes that have occurred and a view to the future, is of value as validation of an often cited article that set the stage for much subsequent hospitality research.

The purpose of the present study was to test four hypotheses regarding the effects of viewing Web sites on Internet advertising. We surveyed a convenience sample of 329 undergraduate students, asking them to recall brand names seen on the Internet, to describe perceived advantages and disadvantages of online advertising, and to recall ads encountered in all media and whether they liked these or not. Visiting Web sites appeared to increase aided recall of brands seen on the Internet and to improve consumers’ views of the brand. Consumers who felt that Web sites improved their perceptions of brands saw more advantages in Web advertising, but they perceived more disadvantages as well. Finally, the consumers appeared to like TV and magazine ads more than the ads they recalled seeing on the Internet. The findings present a complex picture of Internet advertising that should be useful to online advertisers.

The current research contributes to the marketing literature by examining, and more importantly, better understanding a presentation format (i.e. PACE) in which caloric information is complemented with physical activity time required to offset consumption. The purpose of this paper is to systematically evaluate the impact of this approach in both actual and simulated consumption settings while providing evidence of its contribution to healthier decision-making. This research uncovered several important insights into how consumers are influenced by, and respond to, the presence of physical activity time.

The paper used experiential designs in five studies to examine how the presence of physical activity calorie equivalent (PACE) information affects consumption. The studies measured both intended and actual consumption behavior. The data were analyzed using analysis of variance as well as bootstrapping methods.

The paper establishes that PACE information reduces consumption compared to NLEA-mandated information. We show that the effectiveness of PACE information differs based on consumers’ level of health consciousness as well as food type. Our research also uncovers a moderating effect based on perceived difficulty of the featured activity. Finally, we show the psychological process underlying the effectiveness of PACE information.

Future research can address the generalizability of current findings across different consumption domains and contexts. Our work focuses on the efficacy of information delivery at the point of consumption. The results of the current study may differ when the decision is being made at the point of purchase for future consumption.

The paper’s findings represent a win-win scenario for consumers and manufacturers alike. Manufactures stand to benefit from PACE information as many consumers are seeking healthier food options and are willing to pay a premium for items that help them make more healthful choices. Consumers will benefit as well, given the struggle with obesity and other diet-related ills, by being provided with a more effective means of making healthier choices.

Obesity and diet-related chronic diseases are global pandemics affecting consumers throughout the world. This paper contributes to this issue by presenting manufacturers and researchers with a better understanding of how consumers can be encouraged to make healthier choices and overcome the barriers to healthier lifestyles.

This paper addresses a gap in the literature as well as an important social concern by better understanding how healthier nutrition choices can be encouraged.

While the importance of social media will continue to grow, the purpose of this study is to provide a retrospective systematic literature review of the social media research published in major hospitality and tourism journals over a specific time period.

The study conducted a bibliometric analysis to review the literature of 439 social media articles published in 51 hospitality and tourism journals over a 15-year time span (2002-2016).

Ulrike Gretzel authored the highest fractional citations. The results indicated that social media-related research was mostly published in top-tier journals. The International Journal of Contemporary Hospitality Management was amongst the four leading journals in terms of the percentage of published social media articles. While inter-country social media research collaborations were relatively modest, interestingly, inter-country collaborations have been steadily increasing in the past five years. Another finding indicated that social media research in hospitality and tourism journals has been predominantly quantitative. The results revealed six new areas within the consumer behaviour research theme, namely, eWOM, service recovery, customer satisfaction, brand/destination image and service quality. Finally, it is important to note that four new trends in social media research appeared between 2011 and 2016, namely, big data, netnography, Travel 2.0 and Web 2.0.

While this study made significant contributions to the social media literature, some limitations do exist. For example, the current research excluded publications from major conferences, books, book chapters and dissertations. Additionally, it is not within the scope of this paper to take into account issues related to self-citations.

The results obtained from analysis contribute to a comprehensive understanding of social media research progress in hospitality and tourism. For example, evaluating the performance of individual scholars helps educational institutions to compete in the global university ranking system. Additionally, to compete for funding opportunities on the topic of social media, institutions can use citation counts to demonstrate their competitiveness. Furthermore, due to the expected future growth in the number of social media platforms, practitioners need to understand motivating factors and tourists’ needs in different countries, target market segments, age groups and cultures to create highly engaging communities around their brands.

To the best of the authors’ knowledge, the sample of this study synthesized the largest selection of social media articles published in hospitality and tourism journals. This is the first study to apply the fractional score at the author level, the adjusted appearance score at the university level and the average citation score at the journal and inter-country levels in the analysis. In addition, prevalent research orientations and research trends in social media made significant contributions to existing literature.

This article has been withdrawn as it was published elsewhere and accidentally duplicated. The original article can be seen here: 10.1108/10610429510097654. When citing the article, please cite: Ronald E. Goldsmith, Jon Freiden, Kenneth V. Henderson, (1995), “The impact of social values on food-related attitudes”, Journal of Product & Brand Management, Vol. 4 Iss: 4, pp. 6 - 14.

This article reports the findings from a survey on wine use and related consumer characteristics from 271 adult US consumers. A valid and reliable self‐report scale was used to measure wine innovativeness. Multi‐item scales also measured level of wine consumption, wine involvement, opinion leadership for wine, and real and subjective wine knowledge. As hypothesised, wine innovators reported using more wine than non‐innovators. They were also found to score higher on measures of wine involvement, wine opinion leadership, and subjective wine knowledge than those consumers less likely to be wine innovators. This pattern of characteristics is similar to that found for innovative consumers of other product fields and provides insights into the characteristics of wine innovators that marketers can use to develop better strategies for innovative wine products.

The purpose of the study was to evaluate the Domain Specific Innovativeness scale (DSI) for “known‐groups validity.” Data came from two groups of student volunteers: 48 students registered for a specialty class in wine in the Hospitality Administration department of a US public university and 28 students from two marketing classes at the same institution, In addition to the DSI, the questionnaire contained multi‐item scales to measure wine involvement, opinion leadership for wine, subjective and real knowledge of wine, and wine‐related behaviour. The analysis verified that the DSI was highly correlated with the other wine measures, the two groups were quite different on all the measured wine variables, and that the DSI played a significant role in discriminating between the members of the two groups. These findings strongly support the validity of the DSI and promote its use in studies of wine innovators.

Three theoretical constructs that appear in many models of consumer behaviour and are of central importance to fashion marketing and management are enduring product involvement, opinion seeking and subjective product knowledge. Both basic and applied market research, however, have lacked valid, reliable and standardised measures of these variables. Recent published studies have presented multi‐item scales that fill this gap in fashion research methodology. All three scales, however, were developed using US data, chiefly students. This paper presents the results of three surveys of Korean adult (n = 479) and student (n = 387) consumers as well as US adult consumers (n = 318) that support the reliability and validity of all three scales and show their applicability for cross‐cultural fashion research.