Please use this identifier to cite or link to this item:
http://hdl.handle.net/10397/94496
DC Field | Value | Language |
---|---|---|
dc.contributor | School of Hotel and Tourism Management | en_US |
dc.creator | Oh, M | en_US |
dc.creator | Kim, S | en_US |
dc.date.accessioned | 2022-08-25T01:52:41Z | - |
dc.date.available | 2022-08-25T01:52:41Z | - |
dc.identifier.issn | 1525-6480 | en_US |
dc.identifier.uri | http://hdl.handle.net/10397/94496 | - |
dc.language.iso | en | en_US |
dc.publisher | Taylor & Francis | en_US |
dc.rights | © 2021 Taylor & Francis Group, LLC | en_US |
dc.rights | This is an Accepted Manuscript of an article published by Taylor & Francis in International journal of hospitality & tourism administration on 13 Feb 2021 (Published online), available online: http://www.tandfonline.com/10.1080/15256480.2021.1881938. | en_US |
dc.subject | Machine learning | en_US |
dc.subject | Online review | en_US |
dc.subject | Restaurant | en_US |
dc.subject | Semantic network | en_US |
dc.subject | Text analytics | en_US |
dc.title | Role of emotions in fine dining restaurant online reviews : the applications of semantic network analysis and a machine learning algorithm | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.spage | 875 | en_US |
dc.identifier.epage | 903 | en_US |
dc.identifier.volume | 23 | en_US |
dc.identifier.issue | 5 | en_US |
dc.identifier.doi | 10.1080/15256480.2021.1881938 | en_US |
dcterms.abstract | This study attempts to investigate basic emotions incorporated in online reviews of fine dining Cantonese restaurants in Hong Kong and to investigate antecedents and consequences according to each emotion. This study adopts semantic network analysis and a machine learning algorithm to achieve its research objectives. A total of 2,118 reviews were used for the analysis. Five emotions–joy, sadness, disgust, surprise, and anger–accounted for 72% of prediction accuracy. Given that the five types of emotions in this study were closely associated with service, food, and reputation, the three components are considered the core elements of a fine dining restaurant experience. Results of this study imply that restaurants should understand customers’ emotion based on big data analysis. The integration of emotion theory and practical implications can provide meaningful evidence on how to capitalize on big data. | en_US |
dcterms.accessRights | open access | en_US |
dcterms.bibliographicCitation | International journal of hospitality & tourism administration, 2022, v. 23, no. 5, p. 875-903 | en_US |
dcterms.isPartOf | International journal of hospitality & tourism administration | en_US |
dcterms.issued | 2022 | - |
dc.identifier.scopus | 2-s2.0-85100861404 | - |
dc.identifier.eissn | 1525-6499 | en_US |
dc.description.validate | 202208 bckw | en_US |
dc.description.oa | Accepted Manuscript | en_US |
dc.identifier.FolderNumber | SHTM-0129 | - |
dc.description.fundingSource | Self-funded | en_US |
dc.description.pubStatus | Published | en_US |
dc.identifier.OPUS | 54613455 | - |
dc.description.oaCategory | Green (AAM) | en_US |
Appears in Collections: | Journal/Magazine Article |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Oh_Role_Emotions_Fine.pdf | Pre-Published version | 958.46 kB | Adobe PDF | View/Open |
Page views
60
Last Week
0
0
Last month
Citations as of Sep 22, 2024
Downloads
274
Citations as of Sep 22, 2024
SCOPUSTM
Citations
23
Citations as of Sep 26, 2024
WEB OF SCIENCETM
Citations
21
Citations as of Sep 26, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.