The multiple effects of service innovation and quality on transitional and electronic word-of-mouth in predicting customer behaviour

被引:40
|
作者
Lee, Wei-Long [1 ]
Liu, Chih-Hsing [2 ]
Tseng, Tzu-Wen [2 ]
机构
[1] Natl Kaohsiung Univ Sci & Technol, Coll Management, Dept Int Business, 415 Chien Kung Rd, Kaohsiung 80778, Taiwan
[2] Natl Kaohsiung Univ Sci & Technol, Business Intelligence Sch, Dept Tourism Management, 415 Chien Kung Rd, Kaohsiung 807, Taiwan
关键词
Service innovation; Service quality; WOM; Brand loyalty; BRAND EXPERIENCE; RESTAURANT; SATISFACTION; LOYALTY; PERCEPTIONS; INTENTIONS; IMPACT; DETERMINANTS; PERFORMANCE; CREATIVITY;
D O I
10.1016/j.jretconser.2021.102791
中图分类号
F [经济];
学科分类号
02 ;
摘要
In the service industry, word of mouth (WOM) has become an important indicator for influencing customer behaviour and developing marketing strategies. The current study develops a new theoretical model to analyse the moderating mechanism of electronic WOM, and further considers a multiple mediation analysis of how service innovation may influence in-person word of mouth (WOM) through service quality and brand loyalty. The results show that managers need to focus on WOM to improve customer service quality perception and encourage revisits. A study of 939 customers of a famous hotpot restaurant provides supporting evidence for this moderated mediation analysis. This study also discusses how this intriguing design of moderated mediation could be clarified using regulatory focus theory and further literature.
引用
收藏
页数:10
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