ABSTRACT
Hospitality programs have relatively heavier hands-on components, and many subjects (if not all) are conventionally taught face-to-face. However, the recent COVID-19 pandemic has forced teaching and learning activities onto online platforms, in theoretical and practical components. Considering that hospitality students are used to the uniformed and face-to-face interaction dominant environment, how are they coping with their online classes? The current study explores hospitality students' online learning experience, taking into consideration their personality differences, learning skill levels, and perceived difficulty of learning tasks. A questionnaire was designed and distributed among hospitality students in Macao and Mainland China. Data were collected online from mid-May to early August 2020 using the platform Sojump. Over 700 students from all over the country responded to the survey, and 643 valid responses were included in the data analysis by using multiple regression models. Results suggest that the perceived level of challenge poses a good level of influence over students' learning experience, and personality differences add complications. Theoretical development and managerial implications are discussed, and suggestions regarding online teaching for hospitality students are provided.
ABSTRACT
With the post COVID-19 pandemic, this study explores the effects of customers’ perceived values of food delivery applications (FDAs) on their purchase intention through satisfaction. It further assesses the differences in the perceived values, satisfaction, and purchase intention of customers by FDA platforms (restaurant-to-consumer vs. third-party) and buying power (high vs. low). A self-administered questionnaire was created, and target samples were local Hong Kong customers. Results show that among the 392 respondents, perceived values of FDA price, quality, and personal data protection positively influence customer satisfaction and consequently enhance purchase intention on FDAs. Furthermore, the results of the perceived values of price and information, customer satisfaction, and purchase intention differ depending on the FDA platform and buying power. Theoretical development of consumption values and managerial implications were further discussed. [ FROM AUTHOR]
ABSTRACT
Hospitality programs have relatively heavier hands-on components, and many subjects (if not all) are conventionally taught face-to-face. However, the recent COVID-19 pandemic has forced teaching and learning activities onto online platforms, in theoretical and practical components. Considering that hospitality students are used to the uniformed and face-to-face interaction dominant environment, how are they coping with their online classes? The current study explores hospitality students’ online learning experience, taking into consideration their personality differences, learning skill levels, and perceived difficulty of learning tasks. A questionnaire was designed and distributed among hospitality students in Macao and Mainland China. Data were collected online from mid-May to early August 2020 using the platform Sojump. Over 700 students from all over the country responded to the survey, and 643 valid responses were included in the data analysis by using multiple regression models. Results suggest that the perceived level of challenge poses a good level of influence over students’ learning experience, and personality differences add complications. Theoretical development and managerial implications are discussed, and suggestions regarding online teaching for hospitality students are provided.
ABSTRACT
This study explores Generation Z hotel employees' perception of and behavioral intention to use advanced information technologies (ITs) before and during COVID-19. The relationship between perception and intention moderated by COVID-19 is investigated. The technology acceptance model (TAM) and innovation diffusion theory (IDT) are integrated, and compatibility is added as an additional construct to conduct this longitudinal study. Data were collected in Hong Kong in April 2019 (pre-pandemic stage) and March 2021 (pandemic stage). Regression analysis, t-test, Cochran's Q test, and correspondence analysis are applied. Follow-up in-person interviews are conducted to validate the results. The results reveal significant differences between the pre-pandemic and pandemic stages and the moderating effect of COVID-19 on the relationship between the perception of and behavioral intention to use advanced ITs. This study addresses the gap in hospitality research by integrating TAM and IDT to examine Generation Z hotel employees' behavioral intention to use advanced ITs.
ABSTRACT
The recent COVID-19 pandemic has forced all teaching and learning activities to shift to online platforms. Hospitality students are not exempted from this transition even though they are used to offline learning environment and often take a blended learning of theoretical and practical components. This sudden change has caused disruptions in their learning process and created all kinds of anxieties. Thus, this study aimed to explore how the personality traits of hospitality students are associated with their level of anxieties and how their learning experience is affected. A survey was conducted in Hong Kong shortly after the affected semester ended. Results showed that students with high levels of agreeableness and openness to experience perceive a high degree of learning, technical, and financial anxiety. By contrast, students with high levels of conscientiousness, extraversion, and neuroticism partially sense a low degree of these anxieties. Results also revealed that a low degree of learning and financial anxiety can enhance students' perceived online learning and consequently improve student satisfaction. Theoretical development and managerial implications are further discussed.