80
Views
0
CrossRef citations to date
0
Altmetric
Research Article

How can hotels Co-create value through the localized mini bar in the room: discrete choice modeling approach with CSR strategies with local products

, , &
Pages 973-987 | Received 05 Mar 2024, Accepted 19 Jun 2024, Published online: 26 Jun 2024

References

  • Adams, D., Ives, B., & Junglas, I. A. (2012). The Walsham hotel: The Mechatronic KoolNitro 346 Minibar. Journal of Information Technology Teaching Cases, 2(1), 1–9. https://doi.org/10.1057/jittc.2012.3
  • Ahmed, M. U., Mokhtar, M., Lim, C. K., Hooi, A. W. K., & Lee, K. E. (2021). Leadership roles for sustainable development: The case of a Malaysian green hotel. Sustainability, 13(18), 10260. https://doi.org/10.3390/su131810260
  • Alderighi, M., Bianchi, C., & Lorenzini, E. (2016). The impact of local food specialities on the decision to (re) visit a tourist destination: Market-expanding or business-stealing? Tourism Management, 57, 323–333. https://doi.org/10.1016/j.tourman.2016.06.016
  • Alonso-Almeida, M. D. M., Bagur- FemeníFemeníAs, L., Llach, J., & Perramon, J. (2015). Sustainability in small tourist businesses: The link between initiatives and performance. Current Issues in Tourism, 21(1), 1–20. https://doi.org/10.1080/13683500.2015.1066764
  • Badu-Baiden, F., Kim, S., & Wong, I. A. (2023). A cross-cultural multilevel investigation on memorable destination local food consumption experience and food personality traits. Journal of Travel & Tourism Marketing, 40(4), 275–293. https://doi.org/10.1080/10548408.2023.2245423
  • Bandyopadhyay, N., Sivakumaran, B., Patro, S., & Kumar, R. S. (2021). Immediate or delayed! Whether various types of consumer sales promotions drive impulse buying?: An empirical investigation. Journal of Retailing and Consumer Services, 61, 102532. https://doi.org/10.1016/j.jretconser.2021.102532
  • Björk, P., & Kauppinen‐ RäRäIsänenänen, H. (2016). Local food: A source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177–194. https://doi.org/10.1108/ijchm-05-2014-0214
  • Bolong, D., & Felicen, S. S. (2022). Corporate social responsibility among hotels in Ilocos region. International Journal of Research Studies in Management, 10(4). https://doi.org/10.5861/ijrsm.2022.46
  • Castaño, R., Sujan, M., Kacker, M., & Sujan, H. (2008). Managing consumer uncertainty in the adoption of new products: Temporal distance and mental simulation. Journal of Marketing Research, 45(3), 320–336. https://doi.org/10.1509/jmkr.45.3.320
  • Chi, X., Zhou, H., Cai, G., & Han, H. (2024). Investigation into the festival brand co-creation mechanism: Extended application of the customer-based brand equity model. Journal of Travel & Tourism Marketing, 41(3), 377–395. https://doi.org/10.1080/10548408.2024.2317738
  • Chia-Jung, C., & Pei-Chun, C. (2014). Preferences and willingness to pay for green hotel attributes in tourist choice behavior: The Case of Taiwan. Journal of Travel & Tourism Marketing, 31(8), 937–957. https://doi.org/10.1080/10548408.2014.895479
  • Choe, J. Y. J., & Kim, S. S. (2018). Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention. International Journal of Hospitality Management, 71, 1–10. https://doi.org/10.1016/j.ijhm.2017.11.007
  • Choe, J. Y., & Kim, S. (2019). Development and validation of a multidimensional tourist’s local food consumption value (TLFCV) scale. International Journal of Hospitality Management, 77, 245–259. https://doi.org/10.1016/j.ijhm.2018.07.004
  • Cox, D. F., & Rich, S. U. (1964). Perceived risk and consumer decision-making—the case of telephone shopping. Journal of Marketing Research, 1(4), 32–39. https://doi.org/10.1177/002224376400100405
  • Dornier, R., & Mauri, C. (2020). Conclusions: Implications for tourism sustainability in natural, residential and mountain locations. Worldwide Hospitality & Tourism Themes, 12(4), 501–504. https://doi.org/10.1108/whatt-08-2020-094
  • Elliot, S., Papadopoulos, N., & Kim, S. S. (2011). An integrative model of place image: Exploring relationships between destination, product, and country images. Journal of Travel Research, 50(5), 520–534. https://doi.org/10.1177/0047287510379161
  • Ettinger, A., Grabner-Kräuter, S., & Terlutter, R. (2018). Online CSR communication in the hotel industry: Evidence from small hotels. International Journal of Hospitality Management, 68, 94–104. https://doi.org/10.1016/j.ijhm.2017.09.002
  • Fei, A., Kim, J., & Kim, S. I. (2024). Effects of environmental sustainability practice in the economy hotel to Gen Zer’s purchase decision: Behavior economy approach using choice based conjoint analysis. International Journal of Hospitality Management, 118, 103678. https://doi.org/10.1016/j.ijhm.2023.103678
  • Filimonau, V., Derqui, B., & Matute, J. (2020). The COVID-19 pandemic and organisational commitment of senior hotel managers. International Journal of Hospitality Management, 91, 102659. https://doi.org/10.1016/j.ijhm.2020.102659
  • Fischer, A. R., & Frewer, L. J. (2009). Consumer familiarity with foods and the perception of risks and benefits. Food Quality and Preference, 20(8), 576–585. https://doi.org/10.1016/j.foodqual.2009.06.008
  • Forbord, M. (2015). Food as attraction: Connections between a hotel and suppliers of specialty food. Scandinavian Journal of Hospitality and Tourism, 16(3), 297–314. https://doi.org/10.1080/15022250.2015.1108860
  • Gonda, T., Angler, K., & Csóka, L. (2021). The role of local products in tourism. European Countryside, 13(1), 91–107. https://doi.org/10.2478/euco-2021-0006
  • Gursoy, D., Boğan, E., Dedeoğlu, B. B., & Çalışkan, C. (2019). Residents’ perceptions of hotels’ corporate social responsibility initiatives and its impact on residents’ sentiments to community and support for additional tourism development. Journal of Hospitality & Tourism Management, 39, 117–128. https://doi.org/10.1016/j.jhtm.2019.03.005
  • Guzzo, R. F., Abbott, J., & Madera, J. M. (2020). A micro-level view of CSR: A hospitality management systematic literature review. Cornell Hospitality Quarterly, 61(3), 332–352. https://doi.org/10.1177/1938965519892907
  • Hao, F., Qiu, R. T. R., Park, J., & Chon, K. (2022). The myth of contactless hospitality service: customers’ willingness to pay. Journal of Hospitality & Tourism Research, 47(8), 1478–1502. https://doi.org/10.1177/10963480221081781
  • Hsieh, Y.-C. J., Lee, Z. C., & Yin, P. (2019). Wine attractions at hotels: Study of online reviews. International Journal of Wine Business Research, 31(1), 89–108. https://doi.org/10.1108/IJWBR-05-2018-0020
  • Hwang, J., & Lin, T. N. (2010). Effects of food neophobia, familiarity, and nutrition information on consumer acceptance of Asian menu items. Journal of Hospitality Marketing & Management, 19(2), 171–187. https://doi.org/10.1080/19368620903455286
  • Kahn, B. E., & Raju, J. S. (1991). Effects of price promotions on variety-seeking and reinforcement behavior. Marketing Science, 10(4), 316–337. https://doi.org/10.1287/mksc.10.4.316
  • Kahneman, D., & Tversky, A. (2013). Prospect theory: An analysis of decision under risk. In L. C. MacLean & W. T. Ziemba (Eds.), Handbook of the fundamentals of financial decision making: Part I (pp. 99–127). World Scientific.
  • Kashyap, R., & Bhatia, A. (2018). Taxi drivers and taxidars: A case study of uber and ola in Delhi. Journal of Developing Societies, 34(2), 169–194. https://doi.org/10.1177/0169796X18757144
  • Kemperman, A. (2021). A review of research into discrete choice experiments in tourism: Launching the annals of tourism research curated collection on discrete choice experiments in tourism. Annals of Tourism Research, 87, 103137. https://doi.org/10.1016/j.annals.2020.103137
  • Kim, H., & Jang, S. S. (2022). Restaurant-visit intention: Do anthropomorphic cues, brand awareness and subjective social class interact? International Journal of Contemporary Hospitality Management, 34(6), 2359–2378. https://doi.org/10.1108/IJCHM-09-2021-1185
  • Kim, H., Woo, E., Uysal, M., & Kwon, N.-K. (2018). The effects of corporate social responsibility (CSR) on employee well-being in the hospitality industry. International Journal of Contemporary Hospitality Management, 30(3), 1584–1600. https://doi.org/10.1108/ijchm-03-2016-0166
  • Kim, J., Park, Y., Kim, B., & Lee, C. K. (2024). Impact of perceptions of ESG on organization-based self-esteem, commitment, and intention to stay. Journal of Travel & Tourism Marketing, 41(1), 106–127. https://doi.org/10.1080/10548408.2023.2293026
  • Kim, S., Choe, J. Y., & Kim, P. B. (2022). Effects of local food attributes on tourist dining satisfaction and future: The moderating role of food culture difference. Journal of China Tourism Research, 18(1), 121–143. https://doi.org/10.1080/19388160.2020.1805667
  • Kim, W. G., & Arbel, A. (1998). Predicting merger targets of hospitality firms (a logit model). International Journal of Hospitality Management, 17(3), 303–318. https://doi.org/10.1016/S0278-4319(98)00023-1
  • Kim, Y. G., Eves, A., & Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International Journal of Hospitality Management, 28(3), 423–431. https://doi.org/10.1016/j.ijhm.2008.11.005
  • Kuwahara, H. (2017). Satisfaction Structure of Japanese female food travelers. Asian Journal of Tourism Research, 2(2). https://doi.org/10.12982/ajtr.2017.0012
  • Kwofie, C., Yormekpe, D. D., Mensah, S. O., & Botchway, P. (2018). Choosing between alternative motor insurance policies: A discrete choice experiment. International Journal of Mathematics and Mathematical Sciences, 2018, 1–6. https://doi.org/10.1155/2018/4587987
  • Lee, W., & Kwon, H. (2021). The influence of personal involvement on festival attendees’ revisit intention: Food and Wine attendees’ perspective. Sustainability, 13(14), 7727. https://doi.org/10.3390/su13147727
  • Lin, I. Y., & Mattila, A. S. (2021). The value of service robots from the hotel guest’s perspective: A mixed-method approach. International Journal of Hospitality Management, 94, 102876. https://doi.org/10.1016/j.ijhm.2021.102876
  • Lindman, M. (2000). New product uniqueness in the context of industrial product development. Journal of Marketing Management, 16(1–3), 247–271. https://doi.org/10.1362/026725700785100370
  • Liu, M. T., Wong, I. A., Chu, R., & Tseng, T. H. (2014). Do Perceived CSR initiatives enhance customer preference and loyalty in Casinos? International Journal of Contemporary Hospitality Management. https://doi.org/10.1108/ijchm-05-2013-0222
  • Liu, S., Gao, B., Gallivan, M., & Gong, Y. (2020). Free add-on services and perceived value in competitive environments: Evidence from online hotel reviews. International Journal of Hospitality Management, 90, 102611. https://doi.org/10.1016/j.ijhm.2020.102611
  • Liu, X., Ge, J., & Ren, T. (2021). Uncertainty and tourism consumption preferences: Evidence from the representative Chinese City of Shenzhen. Sustainability, 13(8), 4103. https://doi.org/10.3390/su13084103
  • Luo, C. Y., Tsai, C. H., Su, C. H., & Chen, M. H. (2023). From stage to a sense of place: The power of tourism performing arts storytelling for sustainable tourism growth. Journal of Travel & Tourism Marketing, 40(8), 728–743. https://doi.org/10.1080/10548408.2023.2293012
  • Masiero, L., Yoonjoung Heo, C., & Pan, B. (2015). Determining guests’ willingness to pay for hotel room attributes with a discrete choice model. International Journal of Hospitality Management, 49, 117–124. https://doi.org/10.1016/j.ijhm.2015.06.001
  • Meade, A. W., & Craig, S. B. (2012). Identifying careless responses in survey data. Psychological Methods, 17(3), 437–455. https://doi.org/10.1037/a0028085
  • Mody, M., & Hanks, L. (2020). Consumption authenticity in the accommodations industry: The keys to brand love and brand loyalty for hotels and Airbnb. Journal of Travel Research, 59(1), 173–189. https://doi.org/10.1177/0047287519826233
  • Naimanbayeva, D. (2019). Forming strong guest loyalty: Sustainable development of hotel industry on the example of small-hotels. Eurasian Journal of Economic and Business Studies, 3(53). https://doi.org/10.47703/ejebs.v3i53.2
  • Ng, S., Faraji-Rad, A., & Batra, R. (2021). Uncertainty evokes consumers’ preference for brands incongruent with their global–local citizenship identity. Journal of Marketing Research, 58(2), 400–415. https://doi.org/10.1177/0022243720972956
  • Noone, B. M., & McGuire, K. A. (2013). Pricing in a social world: The influence of non-price information on hotel choice. Journal of Revenue and Pricing Management, 12(5), 385–401. https://doi.org/10.1057/rpm.2013.13
  • Nummedal, M., & Hall, C. M. (2006). Local food in tourism: An investigation of the New Zealand south island’s bed and breakfast sector’s use and perception of local food. Tourism Review International, 9(4), 365–378. https://doi.org/10.3727/154427206776330571
  • Park, Y. N., & Shin, M. (2024). Effect of customers’ subjective knowledge on accepting ESG (environmental, social, governance) activities in the hospitality industry. Journal of Travel & Tourism Marketing, 41(1), 51–67. https://doi.org/10.1080/10548408.2023.2269975
  • Pava, M. L., & Krausz, J. (1996). The association between corporate social-responsibility and financial performance: The paradox of social cost. Journal of Business Ethics, 15(3), 321–357. https://doi.org/10.1007/BF00382958
  • Peer, E., Vosgerau, J., & Acquisti, A. (2014). Reputation as a sufficient condition for data quality on amazon mechanical Turk. Behavior Research Methods, 46(4), 1023–1031. https://doi.org/10.3758/s13428-013-0434-y
  • Penn, J., & Hu, W. (2020). Reports of bed bugs on hotel selection: A choice experiment. International Journal of Hospitality Management, 89, 102568. https://doi.org/10.1016/j.ijhm.2020.102568
  • Perrea, T., Grunert, K. G., & Krystallis, A. (2015). Consumer value perceptions of food products from emerging processing technologies: A cross-cultural exploration. Food Quality and Preference, 39, 95–108. https://doi.org/10.1016/j.foodqual.2014.06.009
  • Porter, M. E., & Kramer, M. R. (2011). Creating shared value: Redefining capitalism and the role of the corporation in society. Harvard Business Review, 89(1/2), 62–77.
  • Quan, L., Kim, J. J., & Han, H. (2022). Customer views on comprehensive green hotel selection attributes and analysis of importance-performance. Journal of Travel & Tourism Marketing, 39(6), 535–554. https://doi.org/10.1080/10548408.2022.2162657
  • Riefler, P. (2020). Local versus global food consumption: The role of brand authenticity. Journal of Consumer Marketing, 37(3), 317–327. https://doi.org/10.1108/JCM-02-2019-3086
  • September, J., & Kobayashi, S. (2022). Sustained circulation: A descriptive framework of long-lived Japanese community currencies. Local Economy: The Journal of the Local Economy Policy Unit, 37(5), 364–383. https://doi.org/10.1177/02690942221143981
  • Serra-Cantallops, A., Peña-Miranda, D. D., Ramón-Cardona, J., & Martorell-Cunill, O. (2018). Progress in research on CSR and the hotel industry (2006-2015). Cornell Hospitality Quarterly, 59(1), 15–38. https://doi.org/10.1177/1938965517719267
  • Shampanier, K., Mazar, N., & Ariely, D. (2007). Zero as a special price: The true value of free products. Marketing Science, 26(6), 742–757. https://doi.org/10.1287/mksc.1060.0254
  • Sheth, J. N., Newman, B. I., & Gross, B. L. (1991). Why we buy what we buy: A theory of consumption values. Journal of Business Research, 22(2), 159–170. https://doi.org/10.1016/0148-2963(91)90050-8
  • Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321–336. https://doi.org/10.1080/09669580802359293
  • Sweeney, J. C., & Soutar, G. N. (2001). Consumer perceived value: The development of a multiple item scale. Journal of Retailing, 77(2), 203–220. https://doi.org/10.1016/S0022-4359(01)00041-0
  • Taylor, D., Snipes, M., & Barber, N. (2016). Indicators of hotel profitability: Model selection using akaike information criteria. Tourism and Hospitality Research, 18(1), 61–71. https://doi.org/10.1177/1467358415625105
  • Verma, R., Pullman, M. E., & Goodale, J. C. (1999). Designing and positioning food services for multicultural markets. Cornell Hotel and Restaurant Administration Quarterly, 40(6), 76–87. https://doi.org/10.1177/001088049904000619
  • Yong, R. Y. M., Chua, B., Han, H., & Kim, B. (2022). Taste your way across the globe: A systematic review of gastronomy tourism literature (2000-2021. Journal of Travel & Tourism Marketing, 39(7–9), 623–650. https://doi.org/10.1080/10548408.2023.2184445
  • Youn, H., & Kim, J.-H. (2018). Is unfamiliarity a double-edged sword for ethnic restaurants? International Journal of Hospitality Management, 68, 23–31. https://doi.org/10.1016/j.ijhm.2017.09.003
  • Zeithaml, V. A. (1988). Consumer perceptions of price, quality, and value: A means-end model and synthesis of evidence. Journal of Marketing, 52(3), 2–22. https://doi.org/10.1177/002224298805200302

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.