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30th Annual International eTourism Conference, ENTER 2023 ; : 40-52, 2023.
Article in English | Scopus | ID: covidwho-2288928

ABSTRACT

The extant studies have attested to the effects of media experiences in shaping destination image and influencing the behavioral intentions of potential tourists. However, limited works have focused on the impact of holistic experiences during the interaction with destination-related short-form videos on potential tourists' negative emotional responses and post-COVID travel intention. This study aims to elucidate how cognitive absorption affects tourists' travel anxiety and post-pandemic travel intention in different travel settings (domestic versus international). The comparative results show that users' cognitive absorption when interacting with destination-related short-form videos can effectively influence the behavioral intentions of potential tourists. The result also identified that travel anxiety significantly contributes to higher post-COVID travel intention. This study expands cognitive absorption research in the contexts of tourism and short-form videos, offers an angle for future studies to positively interpret tourists' travel anxiety, and provides tourism practitioners with suggestions on the tourism industry's recovery in the post-COVID era. © 2023, The Author(s).

2.
Frontiers in Sustainable Cities ; 4, 2022.
Article in English | Scopus | ID: covidwho-2055103

ABSTRACT

COVID-19 had an impact not only on human health but also on consumers' food consumption. Employing the Almost Ideal Demand System (AIDS), this study analyzes whether consumers change their demand for food between 2019 and 2020 in Japan, where the legal action was not implemented to restrict consumer behavior. Using the home scan data, 25 food items, including eating out and delivery, were analyzed to see the impact of COVID-19. Results show that the increase in shares of expenditure is mainly related to consumption in the home in 2020, while that for eating out turned into a significant decrease. The estimated own price elasticity and expenditure elasticity of demand shows that ingredients for home cooking are more substitutive with eating out and more complementary within the ingredients in 2020. Copyright © 2022 Ito, Maruyama and Wakamatsu.

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