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Marketing Management in Hospitality and Tourism Industries Volume II
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Marketing Management in Hospitality and Tourism Industries Volume II

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Economic and Business Aspects of Sustainability".

Deadline for manuscript submissions: closed (1 September 2023) | Viewed by 19747

Special Issue Editor

Prof. Dr. Osman M. Karatepe

E-Mail Website
Guest Editor
Faculty of Tourism, Eastern Mediterranean University, 99628 Famagusta, North Cyprus, Turkey
Interests: services (hospitality and tourism) marketing and management; internal marketing; strategic management; green marketing and management
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In a digitalized market environment where there is intense competition, service providers in hospitality and tourism industries are starting to realize that delivery of service quality and value enables companies to accomplish customer satisfaction and loyalty and gain a sustainable competitive advantage. These providers are also realizing that today’s astute buyers pay a great deal of attention to companies’ environmental sustainability and green management efforts. In such an environment, there is a need for successful marketing strategies that can enable companies to establish and maintain long-term relationships with customers, reduce customer churn, disseminate positive word-of-mouth communication, increase the share of wallet and brand equity, and maximize profitability. Accordingly, the Guest Editor welcomes submissions on (but not limited to) the following critical topics for this Special Issue:

  • Management commitment to service quality and its impact on customer satisfaction and loyalty;
  • Management commitment to environmental sustainability and its effect on customer loyalty and firm performance;
  • Service–profit chain and green management;
  • Utilization of digital technology, technostress, and their effects on employee and customer outcomes;
  • Corporate social responsibility and firm performance;
  • Online reviews and their effects on customer decision-making process;
  • Vacation rental online companies and their effects on sales performance;
  • Seasonality, pricing strategies, and their effects on sales performance;
  • Customer loyalty and profitability in franchised hotels;
  • Social media, word-of-mouth communication, and sales performance;
  • Customer responses to ethnic food advertising;
  • Antecedents and outcomes of co-creation of value in medical tourism;
  • Service recovery and social media;
  • Antecedents of service–sales ambidexterity in hospitality and tourism industries;
  • Internal green marketing and firm performance;
  • Green branding and its consequences;
  • Artificial intelligence in service delivery process;
  • E-commerce marketing and firm performance;
  • Brand equity and customer lifetime value;
  • Effect of pandemics on destination marketing

Prof. Dr. Osman M. Karatepe
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • aviation services
  • co-creation of value
  • corporate social responsibility
  • customer loyalty
  • e-commerce marketing
  • green branding
  • internal green marketing
  • management commitment to environmental sustainability
  • sales management
  • service recovery
  • service–sales ambidexterity

Published Papers (5 papers)

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Research

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18 pages, 544 KiB  
Article
Analyzing the Influence of eWOM on Customer Perception of Value and Brand Love in Hospitality Enterprise
by Mohamed A. Alshreef, Thowayeb H. Hassan, Mohamed Y. Helal, Mahmoud I. Saleh, Palei Tatiana, Wael M. Alrefae, Nabila N. Elshawarbi, Hassan N. Al-Saify, Amany E. Salem and Mohamed A. S. Elsayed
Sustainability 2023, 15(9), 7286; https://0-doi-org.brum.beds.ac.uk/10.3390/su15097286 - 27 Apr 2023
Cited by 4 | Viewed by 2890
Abstract
Studying brand love is vital for hospitality establishments because it helps them understand their customers’ feelings and perceptions toward their brands, especially with the growing number of hospitality brands. However, previous hospitality research has neglected the relationship between customer value and brand love. [...] Read more.
Studying brand love is vital for hospitality establishments because it helps them understand their customers’ feelings and perceptions toward their brands, especially with the growing number of hospitality brands. However, previous hospitality research has neglected the relationship between customer value and brand love. Therefore, this study investigates the influence of customer value on brand love of fast-food restaurants with a moderating role of electronic word of mouth. The research model was empirically evaluated on 385 fast-food restaurant brand customers in Greater Cairo, Egypt, who had previously participated in restaurants’ online communities. We used structural equation modeling to examine the research data. Results indicated that customer value is crucial in increasing brand love sub-dimensions (i.e., intimacy, passion, and commitment). The results also confirmed that the utilitarian value affects more than the hedonic value of brand love sub-dimensions, and the latter significantly impacted customer loyalty. In addition, electronic word of mouth moderated the relationship between the two types of customer value and brand love sub-dimensions. Hence, the current study adds a new factor (i.e., customer value) that affects the brand love of restaurants to the hospitality literature. Accordingly, the study will present several practical implications to increase customer value and, thus, brand love and customer loyalty. Full article
(This article belongs to the Special Issue Marketing Management in Hospitality and Tourism Industries Volume II)
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21 pages, 327 KiB  
Article
Compound Brands and the Multi-Creation of Brand Associations: Evidence from Airports and Shopping Malls
by Isaac Levi Henderson, Mark Avis, Wai Hong Kan Tsui, Thanh Ngo and Andrew Gilbey
Sustainability 2023, 15(2), 1450; https://0-doi-org.brum.beds.ac.uk/10.3390/su15021450 - 12 Jan 2023
Cited by 1 | Viewed by 2149
Abstract
The authors identify a new type of brand concept, which they term as a compound brand. Compound brands have their brand associations multi-created such that the focal brand entity, their tenants, and ancillary entities all act as sources of primary brand associations. To [...] Read more.
The authors identify a new type of brand concept, which they term as a compound brand. Compound brands have their brand associations multi-created such that the focal brand entity, their tenants, and ancillary entities all act as sources of primary brand associations. To test the possibility of compound brands, two potential compound brands are studied, airports and shopping malls. This was completed by undertaking 480 semi-structured interviews (240 for each entity) to identify the underlying brand association structure and which associations are important for consumer brand choice. Thematic analysis was used to analyse the qualitative data. Participant responses support that compound brand association structures are created by the focal branded entity (e.g., an airport), its tenants (e.g., shops and restaurants), as well as ancillary entities (e.g., location and customers). The contributions of tenants and ancillary entities towards the brand association structures of airports and shopping malls were also statistically significant with large effect sizes. A continuum exists as to how much of the compound brand’s association structure is created by its tenants, with statistically significant differences between airports and shopping malls in terms of how much tenants contribute to overall brand association structures for the compound brand. Full article
(This article belongs to the Special Issue Marketing Management in Hospitality and Tourism Industries Volume II)
15 pages, 964 KiB  
Article
Preferences of Experiential Fishing Tourism in a Marine Protected Area: A Study in the Galapagos Islands, Ecuador
by Liliana A. Alencastro, Mauricio Carvache-Franco and Wilmer Carvache-Franco
Sustainability 2023, 15(2), 1382; https://0-doi-org.brum.beds.ac.uk/10.3390/su15021382 - 11 Jan 2023
Cited by 1 | Viewed by 1843
Abstract
Destinations with marine protected areas due to their resources can offer visitors experiential fishing tourism. The tourist can carry out the fishing activity with the community and experience its culture in this activity. The present study’s objectives are (1) to establish which are [...] Read more.
Destinations with marine protected areas due to their resources can offer visitors experiential fishing tourism. The tourist can carry out the fishing activity with the community and experience its culture in this activity. The present study’s objectives are (1) to establish which are the preference dimensions for experiential fishing tourism, (2) to determine which dimensions influence the interest to book an experiential fishing tour, and (3) to identify which dimension influences the importance of the visit. The research was carried out in the Galapagos Islands, a destination declared a marine protected area and a World Heritage Site. The study was conducted online with 229 tourists who had visited the destination. For the data analysis factorial analysis, the varimax rotation method, and the Kaiser criterion were used. In the second stage, the Multiple Regression Method was implemented. The results show that preferences in experiential fishing tourism are made up of two dimensions: “Conservation and local culture” and “Quality of services.” The conservation and local culture dimension positively influence the interest in booking a fishing tour and the importance of the visit. The results will serve as management guides for managers of destinations within marine protected areas and for the community that offers experiential fishing tourism. Full article
(This article belongs to the Special Issue Marketing Management in Hospitality and Tourism Industries Volume II)
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17 pages, 1734 KiB  
Article
Analysis of the Quality of Service in Gastronomic Festivals
by Ronald Campoverde-Aguirre, Mauricio Carvache-Franco, Wilmer Carvache-Franco and María Almeida-Cabrera
Sustainability 2022, 14(21), 14605; https://0-doi-org.brum.beds.ac.uk/10.3390/su142114605 - 7 Nov 2022
Cited by 2 | Viewed by 1750
Abstract
Gastronomic festivals have become a pathway to promoting the gastronomy and culture of a tourist destination. However, there is no taxonomy for evaluating the quality of services in these types of festivals. For this reason, the present study aimed to propose a service [...] Read more.
Gastronomic festivals have become a pathway to promoting the gastronomy and culture of a tourist destination. However, there is no taxonomy for evaluating the quality of services in these types of festivals. For this reason, the present study aimed to propose a service quality evaluation model applicable to gastronomic festivals based on a review of commonly used models. The research was carried out at the Raíces Gastronomic Festival held in Guayaquil, Ecuador, in 2018. Six hundred valid questionnaires were obtained, and exploratory factor analysis (EFA) was applied to identify the dimensions of the items. In addition, confirmatory factor analysis (CFA) was used to validate the proposed model. As a result, we obtained a questionnaire to evaluate the quality of services in gastronomic festivals based on tangibility, reliability, responsiveness, and adequacy dimensions. These findings contribute to expanding the academic literature on food festivals and provide a questionnaire to measure the service quality of this type of event. Full article
(This article belongs to the Special Issue Marketing Management in Hospitality and Tourism Industries Volume II)
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Other

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18 pages, 4693 KiB  
Systematic Review
Social Media and Destination Branding in Tourism: A Systematic Review of the Literature
by Nguyet Luong Tran and Wawrzyniec Rudolf
Sustainability 2022, 14(20), 13528; https://0-doi-org.brum.beds.ac.uk/10.3390/su142013528 - 19 Oct 2022
Cited by 11 | Viewed by 10393
Abstract
Under the impact of technological innovations, particularly the Internet, ways of communication have been changing. In fact, social media has been offering virtual communities and networks that enable the creation and dissemination of information, ideas, interests, and other forms of expression. Furthermore, it [...] Read more.
Under the impact of technological innovations, particularly the Internet, ways of communication have been changing. In fact, social media has been offering virtual communities and networks that enable the creation and dissemination of information, ideas, interests, and other forms of expression. Furthermore, it clearly plays an important role in the communication strategy of the various stakeholders of the tourism industry. It is vital to create and maintain destination branding not only traditionally but also in the virtual society. This study conducted a systematic review of the literature in order to synthesize the contributions of scholars within the field of place branding and social media, explore current lines of inquiry, and propose avenues for future research. The findings pointed out that there has been a steady extension of the number of the related publications during the last 11 years. Multiple tourist destinations and platforms are included in the research, which leads to a better understanding of different points of view. A total of 114 English-language peer-reviewed academic journal articles are included in this review and categorized into five key themes, examining: (1) destination brand strategy, (2) user-generated content, (3) cognitive dimensions, (4) affective dimensions, and (5) behavioural dimensions. This study also outlines some future research trends. Full article
(This article belongs to the Special Issue Marketing Management in Hospitality and Tourism Industries Volume II)
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