PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2020 | vol. 20, iss. 2 | 484--493
Tytuł artykułu

Cultural Differences in a Restaurant's Communication with Unsatisfied Customers - The Case of Tripadvisor

Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Research background: Platforms such as TripAdvisor have the potential to influence consumers' decision-making processes, so negative user-generated reviews could have a harmful impact on a company's reputation and sales. However, the proper mangers' approach to customer complaints expressed on social media can have a positive impact on the companies' performance. Purpose: The aim of the study is to indicate whether restaurant managers use TripAdvisor to communicate with dissatisfied customers and whether national culture influences this communication.Research methodology: The methods used in the research were both a quantitative and qualitative content analyses of restaurants' responses to negative reviews posted on TripAdvisor. The research covered a random sample of restaurants located in Cracow (Poland), Frankfurt (Germany) and Porto (Portugal), and listed on TripAdvisor. Results: The research showed that differences in communication, which may result from dissimilar cultural conditions, are relatively small. Novelty: The research shows whether and to what extent restaurant managers respond to negative comments posted on TripAdvisor. At the same time, research results indicate whether the responses of managers are culturally determined. (original abstract)
Rocznik
Strony
484--493
Opis fizyczny
Twórcy
  • Cracow University of Economics, Poland
Bibliografia
  • Aïssaoui, R., Fabian, F. (2015). The French paradox: implications for variations in global convergence. Journal of International Management, 1, 31-48.
  • Ayeh, J.K., Au, N., Law, R. (2013). Do we believe in TripAdvisor? Examining credibility perceptions and online travelers' attitude toward using user-generated content. Journal of Travel Research, 52, 437-452. DOI: 10.1177/0047287512475217.
  • Boulding, W., Staelin, R., Kalra, A., Zeithaml, V.A. (1993). A Dynamic process model of service quality: From expectations to behavioral intentions. Journal of Marketing Research, 30, 7-27. DOI: 10.2307/3172510.
  • Cho, Y.C. (2013). Exploring relationship among customer dissatisfaction, complaints, and loyalty in the virtualized environment: Roles of advanced services. The International Business & Economics Research Journal, 12 (11), 1343-1360. DOI: 10.19030/iber.v12i11.8381.
  • Chow, I.H., Lau, V.P., Lo, T.W., Sha, Z., Yun, H. (2007). Service quality in restaurant operations in China: Decision- and experiential-oriented perspectives. International Journal of Hospitality Management, 26 (3), 698-710. DOI: 10.1016/j.ijhm.2006.07.001.
  • Churchill, G., Surprenant, C. (1982). An Investigation into the Determinants of Customer Satisfaction. Journal of Marketing Research, 19 (4), 491-504. DOI: 10.2307/3151722.
  • Culture groups (2004). Retrieved from: https://globeproject.com/results?page_id=country
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.ekon-element-000171614695

Zgłoszenie zostało wysłane

Zgłoszenie zostało wysłane

Musisz być zalogowany aby pisać komentarze.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.