The influence of eWOM communications: An application of online social network framework

被引:130
作者
Kim, Soyeon [1 ]
Kandampully, Jay [2 ]
Bilgihan, Anil [3 ]
机构
[1] Western Kentucky Univ, Dept Family & Consumer Sci, Hospitality Management & Dietet, 1906 Coll Hts Blvd 11037, Bowling Green, KY 42101 USA
[2] Ohio State Univ, Dept Human Sci, Hospitality Management, 245 Campbell Hall,1787 Neil Ave, Columbus, OH 43210 USA
[3] Florida Atlantic Univ, Coll Business, Dept Mkt, 777 Glades Rd, Boca Raton, FL 33431 USA
关键词
Attitude toward eWOM; Attitude toward a website; Electronic word-of-mouth (eWOM); Consumer review websites; Homophily; Social network; Source credibility; Tie strength; WORD-OF-MOUTH; SOURCE CREDIBILITY; MODERATING ROLE; PRODUCT; REVIEWS; ATTITUDE; IMPACT; TRUSTWORTHINESS; CONSEQUENCES; ANTECEDENTS;
D O I
10.1016/j.chb.2017.11.015
中图分类号
B84 [心理学];
学科分类号
04 ; 0402 ;
摘要
Drawing on Online Social Network (OSN) Framework (Brown, Boderick, & Lee, 2007), this study examines the role of electronic word-of-mouth (eWOM) in consumer review websites by investigating its effects on the decision-making process of consumers. OSN framework postulates that individuals consider the websites to be primary "actors" and develop social relationships with the websites themselves rather than the other online participants. This study proposes and empirically tests an integrative model of three social network constructs associated with the website (i.e., tie strength, homophily, and source credibility) and their relationship to consumers' evaluations associated with attitudes and perceived influence of eWOM effectiveness. An online survey with a sample size of 793 respondents revealed that the homophily and tie strength between a website and a consumer are important drivers of source credibility, which in turn influence attitude toward the reviews as well as the website. The attitudes formed through the perceptions of tie-strength, homophily and source credibility ultimately determines the influence of eWOM consumers' purchase decisions. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码:243 / 254
页数:12
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