Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/117429
DC FieldValueLanguage
dc.contributorSchool of Hotel and Tourism Managementen_US
dc.creatorFeng, Pen_US
dc.creatorWang, Jen_US
dc.creatorLi, Den_US
dc.creatorLi, Men_US
dc.date.accessioned2026-02-25T01:57:47Z-
dc.date.available2026-02-25T01:57:47Z-
dc.identifier.issn0160-7383en_US
dc.identifier.urihttp://hdl.handle.net/10397/117429-
dc.language.isoenen_US
dc.publisherPergamon Pressen_US
dc.subjectConsumption emotionsen_US
dc.subjectEvent-related potentialen_US
dc.subjectExplicit memoryen_US
dc.subjectImplicit memoryen_US
dc.subjectOld-new effecten_US
dc.titleEffects of consumption emotions on memory : a case of hotel reservationen_US
dc.typeJournal/Magazine Articleen_US
dc.identifier.volume116en_US
dc.identifier.doi10.1016/j.annals.2025.104063en_US
dcterms.abstractA better understanding of how consumption emotions influence memories is critical for tourism practitioners to promote tourists' actions. This study, featuring a neuroscience approach (event-related potentials), examines the impacts of consumption emotions (positive vs. negative vs. neutral) on memory (implicit vs. explicit) in two hotel contexts (luxury vs. budget). Results show that consumption emotional stimuli have a greater enhancement effect on implicit and explicit memory than neutral stimuli, reflected by a smaller N400 and a larger P600 amplitude. In addition, hotel contexts interact with consumption emotions: positive emotions have a greater enhancement effect on implicit memory while negative emotions on explicit memory. These outcomes apply to luxury hotels but not to budget hotels, offering insightful theoretical and managerial implications.en_US
dcterms.accessRightsembargoed accessen_US
dcterms.bibliographicCitationAnnals of tourism research, Jan. 2026, v. 116, 104063en_US
dcterms.isPartOfAnnals of tourism researchen_US
dcterms.issued2026-01-
dc.identifier.scopus2-s2.0-105021943716-
dc.identifier.eissn1873-7722en_US
dc.identifier.artn104063en_US
dc.description.validate202602 bchyen_US
dc.description.oaNot applicableen_US
dc.identifier.SubFormIDG001012/2026-01-
dc.description.fundingSourceOthersen_US
dc.description.fundingTextThis paper is funded by a Research Grant of Hospitality and Tourism Research Center, School of Hotel and Tourism Management, The Hong Kong Polytechnic University (ZZU2).en_US
dc.description.pubStatusPublisheden_US
dc.date.embargo2029-01-31en_US
dc.description.oaCategoryGreen (AAM)en_US
Appears in Collections:Journal/Magazine Article
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Embargo End Date 2029-01-31
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