Exploring heterogeneous differences between Chinese and Western customer preferences for restaurant attributes from online reviews
Author:
Funder
National Natural Science Foundation of China
Key Project of Social Science Planning Foundation of Liaoning Province
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10660-024-09889-4.pdf
Reference91 articles.
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2. Garibaldi, R., & Pozzi, A. (2018). Creating tourism experiences combining food and culture: An analysis among Italian producers. Tourism Review, 73(2), 230–241. https://doi.org/10.1108/tr-06-2017-0097
3. Forman, C., Ghose, A., & Wiesenfeld, B. (2008). Examining the relationship between reviews and sales: The role of reviewer identity disclosure in electronic markets. Information Systems Research, 19(3), 291–313. https://doi.org/10.1287/isre.1080.0193
4. Ryu, K., & Jang, S. S. (2016). The effect of environmental perceptions on behavioral intentions through emotions: The case of upscale restaurants. Journal of Hospitality & Tourism Research, 31(1), 56–72. https://doi.org/10.1177/1096348006295506
5. Quan, W., Al-Ansi, A., & Han, H. (2021). Spatial and human crowdedness, time pressure, and Chinese traveler word-of-mouth behaviors for Korean restaurants. International Journal of Hospitality Management. https://doi.org/10.1016/j.ijhm.2020.102851
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