Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/104924
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Title: Customer experiences with hotel smartphone : a case study of Hong Kong hotels
Authors: Hui, TLT 
Au, N 
Law, R 
Issue Date: 2016
Source: In Proceedings of 2016 International Conference on Information and Communication Technologies in Tourism, Bilbao, Spain, 2-5 February, 2016, p. 455-466
Abstract: Competition in the hotel industry is intense in Hong Kong. Providing personalized services through the latest technology is a comparative advantage that hotels can pursue. Recently, many hotels have started to provide complementary “handy smartphones” to guests and have received a positive feedback. This study explores the experiences of customers on the complementary “handy smartphones” provided by hotels and identifies the factors affecting the actual smartphone usage behavior. A survey of 121 hotel guests was conducted on seven major aspects of “handy smartphones” in four Hong Kong hotels. Results revealed that guests were mostly satisfied with the free smartphone provision of hotels. Price, security, and connectivity were among the important aspects leading to the actual usage of these smartphones. Recommendations on the enhancement of “handy smartphones” are provided.
Keywords: Smartphone
Hotel
Hong Kong
Customer experience
Publisher: Springer Cham
ISBN: 978-3-319-28230-5 (Print)
978-3-319-28231-2 (Online)
DOI: 10.1007/978-3-319-28231-2_33
Description: International Conference on Information and Communication Technologies in Tourism 2016, Bilbao, Spain, February 2-5, 2016
Rights: © Springer International Publishing Switzerland 2016
This version of the proceeding paper has been accepted for publication, after peer review (when applicable) and is subject to Springer Nature’s AM terms of use (https://www.springernature.com/gp/open-research/policies/accepted-manuscript-terms), but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at: http://dx.doi.org/10.1007/978-3-319-28231-2_33.
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