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Agglomeration as a Driver of the Volume of Electronic Word of Mouth in the Restaurant Industry

Agglomeration as a Driver of the Volume of Electronic Word of Mouth in the Restaurant Industry

 Angela Xia Liu.
 tr. 507-523. English
Restaurant IndustryDịch vụ.Chất lượng.Agglomeration.Electronic word of mouth.Quality differentiation.Services.
Tác giả CN Angela Xia Liu.
Nhan đề Agglomeration as a Driver of the Volume of Electronic Word of Mouth in the Restaurant Industry / Angela Xia Liu, Jan-Benedict E.M, Steenkamp...
Mô tả vật lý tr. 507-523.
Tóm tắt While previous research has investigated various drivers of electronic word of mouth (eWOM), the firm’s offline competitive environment has not been considered. The authors explore this new horizon and examine the different effects of firms’ geographic concentration, or agglomeration, on the volume of eWOM received. They distinguish three types of agglomeration—density agglomeration (number of firms in the industry in an area), product agglomeration (overlap in product types offered by the firms in the area), and temporal agglomeration (overlap in moment of consumption). The authors develop hypotheses pertaining to the main effects of the three agglomeration types on eWOM volume, which take the form of an inverted U-shape, and the moderating effect of vertical quality differentiation. The authors test the hypotheses on the volume of eWOM generated per month on Yelp for restaurants in Phoenix, generated by 23,526 users for 2,885 restaurants over an eight-year period. The empirical results broadly support the hypotheses.
Thuật ngữ chủ đề Restaurant Industry-Electronic Volume
Từ khóa tự do Dịch vụ.
Từ khóa tự do Chất lượng.
Từ khóa tự do Agglomeration.
Từ khóa tự do Electronic word of mouth.
Từ khóa tự do Quality differentiation.
Từ khóa tự do Services.
Tác giả(bs) CN Jan-Benedict E.M.
Tác giả(bs) CN Jurui Zhang.
Tác giả(bs) CN Steenkamp.
Nguồn trích Journal of Marketing Research- Volume 55, Issue 4
MARC
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245[1 0] |a Agglomeration as a Driver of the Volume of Electronic Word of Mouth in the Restaurant Industry / |c Angela Xia Liu, Jan-Benedict E.M, Steenkamp...
300[1 0] |a tr. 507-523.
520[ ] |a While previous research has investigated various drivers of electronic word of mouth (eWOM), the firm’s offline competitive environment has not been considered. The authors explore this new horizon and examine the different effects of firms’ geographic concentration, or agglomeration, on the volume of eWOM received. They distinguish three types of agglomeration—density agglomeration (number of firms in the industry in an area), product agglomeration (overlap in product types offered by the firms in the area), and temporal agglomeration (overlap in moment of consumption). The authors develop hypotheses pertaining to the main effects of the three agglomeration types on eWOM volume, which take the form of an inverted U-shape, and the moderating effect of vertical quality differentiation. The authors test the hypotheses on the volume of eWOM generated per month on Yelp for restaurants in Phoenix, generated by 23,526 users for 2,885 restaurants over an eight-year period. The empirical results broadly support the hypotheses.
650[1 0] |a Restaurant Industry |x Electronic Volume
653[0 ] |a Dịch vụ.
653[0 ] |a Chất lượng.
653[0 ] |a Agglomeration.
653[0 ] |a Electronic word of mouth.
653[0 ] |a Quality differentiation.
653[0 ] |a Services.
700[0 ] |a Jan-Benedict E.M.
700[0 ] |a Jurui Zhang.
700[0 ] |a Steenkamp.
773[ ] |t Journal of Marketing Research |g Volume 55, Issue 4
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