Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/93183
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dc.contributorSchool of Hotel and Tourism Managementen_US
dc.creatorZhang, Len_US
dc.creatorGao, Yen_US
dc.creatorZheng, Xen_US
dc.date.accessioned2022-06-09T06:14:18Z-
dc.date.available2022-06-09T06:14:18Z-
dc.identifier.issn1938-9655en_US
dc.identifier.urihttp://hdl.handle.net/10397/93183-
dc.language.isoenen_US
dc.publisherSAGE Publicationsen_US
dc.rightsThis is the accepted version of the publication Zhang, L., Gao, Y., & Zheng, X., Let’s talk about this in public: Consumer expectations for online review response, Cornell Hospitality Quarterly (Volume: 61 issue: 1) pp. 68-83. Copyright © 2019 (The Author(s)). DOI: 10.1177/1938965519864864en_US
dc.subjectExplanation typeen_US
dc.subjectOnline reviewsen_US
dc.subjectPerceived usefulnessen_US
dc.subjectResponse channelen_US
dc.subjectReview valenceen_US
dc.titleLet’s talk about this in public : consumer expectations for online review responseen_US
dc.typeJournal/Magazine Articleen_US
dc.identifier.spage68en_US
dc.identifier.epage83en_US
dc.identifier.volume61en_US
dc.identifier.issue1en_US
dc.identifier.doi10.1177/1938965519864864en_US
dcterms.abstractOnline consumer reviews are becoming one of the key drivers of hospitality firm performance. Although research has investigated different aspects of online reviews such as their volume and length, issues regarding the effectiveness of review response demand for further investigation. Drawing on theories of expectancy value and communication, we develop and test a framework of consumer expectations regarding company responses. Results from two experiments show that consumer preferences for responses to their online reviews depend on the factors of valence (positive vs. negative), explanation type (explained action vs. explained reaction), and response channel (private vs. public). Perceived usefulness is found to be the underlying mechanism that explains these effects. The study’s theoretical contributions and managerial implications are discussed.en_US
dcterms.accessRightsopen accessen_US
dcterms.bibliographicCitationCornell hospitality quarterly, Feb. 2020, v. 61, no. 1, p. 68-83en_US
dcterms.isPartOfCornell hospitality quarterlyen_US
dcterms.issued2020-02-
dc.identifier.scopus2-s2.0-85070449638-
dc.identifier.eissn1938-9663en_US
dc.description.validate202206 bckwen_US
dc.description.oaAccepted Manuscripten_US
dc.identifier.FolderNumberSHTM-0271-
dc.description.fundingSourceOthersen_US
dc.description.fundingTextThe Hong Kong Polytechnic Universityen_US
dc.description.pubStatusPublisheden_US
dc.identifier.OPUS24345142-
dc.description.oaCategoryGreen (AAM)en_US
Appears in Collections:Journal/Magazine Article
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