Investigating Information Adoption Tendencies of Restaurants' User-generated Content Utilizing a Hypothesized Information Adoption Model
Year: 2015
Type: article
Study design: Observational Study
Abstract: The internet and social media has boosted information sharing and user-generated content (UGC).As a result, many restaurant goers rely on online reviews for dining recommendations.The goal of this study is to add to the sparse literature on the influence of review extremeness, source credibility, website quality, and information usefulness on information adoption.Most notably, a hypothesized information adoption model with the addition of website quality will be tested in the context of restaurant review websites.Data was collected through an online survey, the link for which was emailed to 10,000 students in a Midwestern university.Three hundred and two students completed the survey.Results showed that the more negative a review, the more useful it is perceived.Perceived source credibility of the review writer exerted a positive impact on the perceived information usefulness.The only component of website quality that played a significant role in determining information adoption tendency of the review readers was the quality of the information disseminated in the website.Lastly, information usefulness also exerted a positive influence on information adoption.Managerial implications are discussed.
Author: Saba Salehi Esfahani
Institution: Kent State University
Language: English
Subfield: Marketing
Domain: Social Sciences
Open Access status: green
OpenAlex ID: W2280271842