Hospitality services in the post COVID-19 era: Are we ready for high-tech and no touch service delivery in smart hotels?

被引:54
作者
Chen, Shu-Hsiang [1 ]
Tzeng, Shian-Yang [2 ]
Tham, Aaron [3 ]
Chu, Peng-Xu [1 ]
机构
[1] Shantou Univ, Business Sch, Shantou, Guangdong, Peoples R China
[2] Guangdong Univ Finance & Econ, Cultural Creat & Tourism Sch, Shantou, Guangdong, Peoples R China
[3] Univ Sunshine Coast, USC Business Sch, Leisure & Events Management, Sunshine Coast, Qld, Australia
关键词
Social distancing; outbreak event disruption; customer experience; hospitality; customer satisfaction; information sharing; business model; ARTIFICIAL-INTELLIGENCE; EXPERIENCE ECONOMY; SHARING INTENTIONS; INFORMATION; TOURISM; QUALITY; MODEL; RISK;
D O I
10.1080/19368623.2021.1916669
中图分类号
F [经济];
学科分类号
02 ;
摘要
Following the outbreak of the COVID-19 pandemic, some hotels have introduced a new service model called contactless service. This paper unpacks this new hospitality landscape through a random sample of 510 valid responses collected at a smart hotel in Taiwan in June 2020 and discusses the emergent insights through Multiple Linear Regression (MLR). The findings revealed that (1) Sense experience (SE), feel experience (FE), and relate experience (RE) were all positively impacting information sharing (IS); (2) Sense experience (SE) and feel experience (FE) positively affected satisfaction (CS). The positive adjustment of the relationship between the sense experience (SE) and the related experience (RE) for information sharing (IS) is regulated by the outbreak event disruption (ED). Intelligence operation (10) is a significant mediating effect among five-sense experiences, customer satisfaction, and information sharing. This paper analyzes empirical data and provides insights that illuminate the nuances of customer experiences with contactless hospitality service.
引用
收藏
页码:905 / 928
页数:24
相关论文
共 73 条
[1]  
Alkilani K., 2013, Asian Social Science, V9, P262, DOI [DOI 10.5539/ASS.V9N1P262, 10.5539/ass.v9n1p262]
[2]   THE MODERATOR MEDIATOR VARIABLE DISTINCTION IN SOCIAL PSYCHOLOGICAL-RESEARCH - CONCEPTUAL, STRATEGIC, AND STATISTICAL CONSIDERATIONS [J].
BARON, RM ;
KENNY, DA .
JOURNAL OF PERSONALITY AND SOCIAL PSYCHOLOGY, 1986, 51 (06) :1173-1182
[3]   A Bot and a Smile: Interpersonal Impressions of Chatbots and Humans Using Emoji in Computer-mediated Communication [J].
Beattie, Austin ;
Edwards, Autumn P. ;
Edwards, Chad .
COMMUNICATION STUDIES, 2020, 71 (03) :409-427
[4]   Service robot implementation: a theoretical framework and research agenda [J].
Belanche, Daniel ;
Casalo, Luis, V ;
Flavian, Carlos ;
Schepers, Jeroen .
SERVICE INDUSTRIES JOURNAL, 2020, 40 (3-4) :203-225
[5]   Restrict, clean and protect: signaling consumer safety during the pandemic and beyond [J].
Bove, Liliana L. ;
Benoit, Sabine .
JOURNAL OF SERVICE MANAGEMENT, 2020, 31 (06) :1185-1202
[6]   Brand Experience: What Is It? How Is It Measured? Does It Affect Loyalty? [J].
Brakus, J. Josko ;
Schmitt, Bernd H. ;
Zarantonello, Lia .
JOURNAL OF MARKETING, 2009, 73 (03) :52-68
[7]   Smart hospitality-Interconnectivity and interoperability towards an ecosystem [J].
Buhalis, Dimitrios ;
Leung, Rosanna .
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT, 2018, 71 :41-50
[8]   The creation of memorable dining experiences: formative index construction [J].
Cao, Yang ;
Li, Xiang ;
DiPietro, Robin ;
So, Kevin Kam Fung .
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT, 2019, 82 :308-317
[9]   Experience economy in the hospitality and tourism context [J].
Chang, Seohee .
TOURISM MANAGEMENT PERSPECTIVES, 2018, 27 :83-90
[10]   Impacts of service robots on service quality [J].
Chiang, Ai-Hsuan ;
Trimi, Silvana .
SERVICE BUSINESS, 2020, 14 (03) :439-459