Dissertations / Theses on the topic 'Online booking systems'

Society today is becoming increasingly digitalised. This has led to several daily routines that used to be handled either via telephone or face to face, are nowadays being handled via the internet. Important actors in society such as authorities but also companies open their web-sites at the internet, thereby enabling more options for people to interact with them, however the elderly group (+65 years) of users is not being included in the digitalization due to various reasons. The purpose of this study is to explore whether differences in user experience can be found within the elderly group and why. Furthermore, the purpose is to contribute with more material for future development of relevant interfaces. Initially, a group of seniors answered our surveys. Thereafter, the study deepened by doing interviews and observations of seniors when interacting with an online booking system. The result presents a number of factors such as previous experiences but also age related factors that affects the informants’ interaction with the interface.<br>Samhället präglas idag av en ökad digitalisering, vilket har lett till att ett flertal vardagliga ru-tiner som tidigare skötts antingen på plats med personal eller via telefon numera sköts via internet. Viktiga samhällsaktörer såsom myndigheter men även företag upprättar sina webbplat-ser på internet och därmed möjliggörs fler sätt för människor att interagera med dem. Dock inkluderas inte den äldre (+65 år) användargruppen i digitaliseringen av olika anledningar. Syftet med studien är att förklara huruvida skillnader i användarupplevelse går att finna inom den äldre (+65 år) populationen. Vidare är syftet att bidra till ökat underlag för framtida ut-veckling av relevanta gränssnitt. Initialt fick en grupp pensionärer besvara våra enkäter. Utöver enkätens data fördjupades arbetet genom att utföra intervjuer och observationer av pens-ionärer när de interagerade med ett bokningssystem online. Resultatet presenterar en rad fak-torer såsom tidigare erfarenheter men även åldersrelaterade faktorer som påverkar informan-tens interaktion med gränssnittet.

With the evolution of technology, we are currently experiencing a period in which communication is often mediated by computers (CMC). In addition to using this mode of communication between friends and colleagues, there are many pages and more and more services and brands to evolve into social networks. For example, there is even and the possibility of booking services through these methods (Facebook chat). With these new forms of communication existed, the language also changes. There was thus a need to adapt this new way of communicating the need to include non-verbal cues that are common in face-to-face communication (F2F). This is how emoticons and emoji came about. We carried out an experimental study to investigate how the use of emoji can influence consumers' perception of online services (Facebook chat) and restaurant. Participants (N = 200, 74% female) were exposed to a fictitious scenario that represented a negative or positive message (e.g., reservation request refused vs. accepted) and which included or not emoji was distinct in the presence or absence of emoji and in the valence of the message congruent with this message. The results indicate that the emoji exert influence in the perception of the consumers about the service and the restaurant, at several levels such as: the perception of modernity, the language used and the warmth. These evidences denote importance for the psychology of the consumer, because they indicate how much emoji can influence the consumer to have different perceptions about services used and brands.<br>Com o evoluir da tecnologia, vivemos atualmente um período em que a comunicação é frequentemente mediada por computadores (CMC). Para além de usarmos este modo de comunicação entre amigos e colegas, há cada vez mais serviços e marcas a evoluir para as redes sociais. Por exemplo, existe inclusivamente a possibilidade de marcação de serviços através destes métodos (chat do Facebook). Com estas novas formas de comunicar existiu a necessidade de incluir pistas não verbais que são comuns na comunicação face-a-face (F2F). Assim surgiram os emoticons e os emojis. Realizamos um estudo experimental para investigar como a utilização de emojis pode influenciar a perceção que o consumidor tem da marcação de serviços online (chat do Facebook) e do restaurante. Os participantes (N = 200 ,74% sexo feminino) foram expostos a um cenário fictício que representava uma mensagem negativa ou positiva (i.e., pedido de reserva recusado vs. aceite) e que incluía ou não emoji congruente com essa mensagem. Os resultados indicam que os emojis exercem influência na perceção dos consumidores sobre o serviço e sobre o restaurante, a vários níveis como: na perceção da modernidade, na linguagem utilizada e na hospitalidade. Estas evidências denotam importância para a psicologia do consumidor, porque indicam o quanto os emojis podem influenciar o consumidor a ter perceções diferente sobre os serviços utilizados e as marcas.

碩士<br>景文科技大學<br>旅遊管理系觀光與餐旅管理碩士班<br>106<br>This study investigates consumer acceptance of online restaurant booking system in the case of EZTABLE using the theory of technology acceptance model. In addition to investigating the influences of perceived usefulness and perceived ease of use on consumer adoption of the system, the authors study the effects of perceived trustfulness and network externalities on the acceptance of EZTABLE booking system. A convenience sample of respondents who have used EZTABLE booking system was chosen. A total of 250 questionnaires were collected by online questionnaire. Structure equation model analysis was performed to test the hypothesis. The results showed that both indirect network externalities and perceived ease of use had positive effects on perceived usefulness; both direct and indirect network externalities exerted positive influence on perceived ease of use; perceived trustfulness had positive effect on use intention and was influenced positively by perceived usefulness and perceived ease of use which in turn exert positive influences on use intention. Finally, use intention influenced actual use positively. Perceived usefulness and perceived ease of use are critical factors that influence the adoption of EZTABLE booking system. While choosing the online restaurant booking platform, caterers should choice systems with well-designed system function and service which make customer feel useful and ease of use. At the same time, it is also necessary to consider the selection of online restaurant booking systems that have the effect of network externalities.

碩士<br>國立東華大學<br>企業管理學系<br>100<br>Booking system plays an important role in perishable asset such as transportation industry, hotel industry and car rent industry. The concept of Revenue Management solves the problem of perishable asset by using forecasting, allocation, price discrimination and overbooking policy. However, Taiwan Railway Administration’s current system does not allow for price discrimination and overbooking policy. The problem here is resource allocation, we therefore focused on the volume of resource and the timing for the availability of resource. In this research, we constructed a simulation model and assume there are three kinds of customers namely, travel agent, businessman and normal customers, each with individual booking behavior in the booking system. We have three ticket-get date polices, two days, three days and five days. We also have three resource policies, policy 1 is full allowance in the beginning, policy 2 is half allowance in the beginning and full allowance after a week and policy 3 is extra 10% of resource allowance. We use simulation Arena 11, to simulate different population as our scenario and use four indexes: success booking rate, refund rate, cancel rate and failure rate to describe their conditions. We also use four indexes, revenue, society resource, same weight on revenue and society resource and value to measure the performance in each policy. The results showed out that on the value side, the best combination of policy is resource policy 2 with 5 days. The current get time policy is 2 days, if we cannot change the get time policy, we would rather choose the resource policy 2 than resource policy 1. We also recommend the regulation for refund that is similar to Japan, China or Korea as percentage of ticket price rather than a fix number. The best combination is also the 5 days and resource policy 3.

碩士<br>中國文化大學<br>機械工程學系數位機電碩士班<br>107<br>Smart hostel is an important tourism issue in the future. To improve the smooth operation of the hotel business, as well as the experience and occupancy experience of the user before the reservation. Within the interview hotel manager, it is found that the check-in is a very im-portant of the hotel. It is often confirmed by manual verification. In this thesis, a reservation system is presented, includes the pricing analysis assistant program to help the hotel manager the pricing trend and a competitive position of set room rate. A property management system is used to manage hotel room arrangements, order manage-ment, and room cleaning. This proposed system applied to the Ximen Street Corner hotel in Ximending, where the field trial operation is carried out and the function is adjusted by feedback from the industry. Therefore, this thesis develops a check-in system with electronic pay-ment, which allows visitors to easily pay for the electronic payment and check-in. The system is used to reduce the repetitive and cumber-some check-in process. At the same time, it can reduce the workload of counter staff and concentrate on serving guests to improve the quality of stay.

碩士<br>大葉大學<br>休閒事業管理學系碩士在職專班<br>104<br>In present, the tourism market in Taiwan, in addition to Government promotion on tourism industry policies, along with the depreciation of the Japanese yen leads to rising number of tourists traveling to Japan, as well as an increasing influx of foreign tourists traveling to Taiwan, open policy on backpacking towards Chinese tourists, and the rising trend of weekend traveling, the travel industry competition pattern is shifting from travel packages to custom made traveling services. As to the accommodation industry, hotels are looking to increase occupancy by improving online booking system efficiency, thereby to increase customer satisfaction and reduce conversion intent. From the perspectives of perceived costs, perceived quality and perceived risk relationships, this study attempts to explore different dimensions of relationships between perceived costs, perceived quality and perceived risk as well as the factors that affect customer switching intentions. Participants of this study comprised members who follow the three online booking systems, Agoda, Booking.com and EZHOTEL. Data were collected via online survey. For the pretest, 315 responses were completed and 245 were valid, the effective recovery ratio is 77.7%; and as to the formal questionnaire, 835 responses were completed and 709 were valid, the effective recovery ratio is 84.91%. Structural equation modeling (SEM) is used to test the proposed model and the structural model has shown a good fit. The findings illustrate several significant results as following: (1) Perceived price and perceived quality are predictors of user satisfaction. (2) From the results within the hypothesis model, swtiching Costs and financial risk does not have significant effect on user satisfaction, user satisfaction does not have significant effect on switching intention, as the other nine paths are fully supported. (3) In the multi-group analysis, dividing into three groups of “Agoda booking system”, “Booking.com booking system”, and “EZHOTEL booking system”, the path results of these three groups are different. According to the overall results of the “Agoda booking system” group, switching costs, perceived service quality, and financial risk does not have significant effect on user satisfaction; From the results of the “Booking.com booking system” group, perceived price and perceived risk is the main factor that influences switching intention; The results of the “EZHOTEL booking system” group has shown, user satisfaction has the strongest effect on switching intention. (4) Regarding to mediate effects, perceived risk partially mediates the relationship between perceived price and switching intention, and perceived website quality partially mediates the relationship between customer expectations and user satisfaction. In conclusion, this study also provides practical implications and suggestions for the managers of the online booking system.

碩士<br>中國文化大學<br>資訊傳播研究所<br>98<br>Information technologies and Internet applications are rapidly growing. The more users rely on the Internet, the more services and products are provided on the nets. More choices and options might cause difficult decisions to make. Therefore, Web Based Self Services (WBSS) has been proposed and provided for confusion reductions. However, it is difficult to judge that the WBSS has reached its purposes to increase user satisfaction. In the past, most themes for study focus on the discussion of information technology more than on the aspect of services. These years, the way trade of net is getting more frequently, and therefore it’s very important to consider the customers’ satisfaction degree. This study tries to build the aspects of service to discuss that whether adopting Smart Agent functionalities on Electronic Commerce satisfies customers or not. The conclusions of this study can be a reference for services and developments of involving Smart Agent functionalities on Electronic Commerce in the future.

碩士<br>輔仁大學<br>餐旅管理學系碩士班<br>106<br>This is an era that internet is so convenient that many industry such as Food, Clothing, Transportation and Hospitality industry, are using internet as one of their tools to promote their products.Foodservice industry, is no exception in adapting this technology.At present, more and more consumers use the Internet to make restaurant reservations. In addition to the individual restaurant’s website, more and more consumers use the platform of the integrated restaurant reservation system to receive more different restaurant information and selection opportunities. Therefore, this study examines the perceived aesthetic and perceived value of consumers in the restaurant's online booking system and the relevance of their choice of restaurant's consumption intention. In addition, this study also takes into account the perceived risk factors consumers feel when using online tools, and analyzes whether perceived risk affects consumers' perceived value and consumer intention. The questionnaires were presented by two combined photos (service staff, meals, and restaurant environment) to simulate the restaurant's online booking system page and distribute them to the tested individuals in this study. The research object of this study were the students of Fu Jen Catholic University, which had the background in restaurant knowledge. A total of 602 questionnaires were collected. The results of this study points out that perceptual perceived aesthetics has a significant effect on perceived value and consumer intent. It means that the higher the perception of consumers' perceived aesthetics, the higher the perceived value, and thus the increase in consumer intent. In addition, this study also found that the perceived perceived risk of using the online restaurant reservation system on the Internet does not significantly affect consumers' perceived value and consumer intent. It is expected that relevant research conclusions can reveal how the website-first impression affect customer’s perceived aesthetics, and the recommendations provided to the operators in the restaurant on-line reservation platforms to have the knowledge to provide website page to showcase the restaurant and attract customers. Keywords: Visual perceived aesthetics, First impression, Perceived value, Perceived risk, Consumption intention, On-line reservation system.

У роботі розглядаються теоретичні аспекти формування стратегії іміджу туристичних підприємств. Проаналізовано наукові підходи до визначення іміджу підприємства сфери туризму та рекреації. Визначено фактори впливу на формування іміджу туристичного підприємства. Охарактеризовано роль сучасних цифрових технологій в формуванні іміджу. Надано загальну характеристику та проаналізованофінансово-господарську діяльності КП «ТІЦ м. Одеса». Розглянуто стан маркетингової діяльності КП «ТІЦ м. Одеса». Розроблено рекомендації щодо формування іміджу КП «ТІЦ м. Одеса». Запропоновано заходи інформаційного забезпечення іміджу підприємства. Економічне обґрунтовано заходи просування послуг КП «ТІЦ м. Одеса» через соціальні мережі Instagram та Facebook. Рекомендовано впровадження системи онлайн-бронювання карти гостя «Odesa citycard» безпосередньо на сайті КП «ТІЦ м. Одеса».<br>The work deals with the theoretical aspects of strategy of tourist enterprise image formation. The scientific approaches to determining the image of the enterprise of tourism and recreation industries are analyzed. Impact factors on tourist enterprise image formation are determined. The role of modern digital technologies in image formation is characterized. The general characteristics given and the financial and economic activities of municipal enterprise “Odesa tourist information center” is analyzed. The condition of marketing activity of the municipal enterprise "Odesa tourist information center" is considered. Recommendations on municipal enterprise “Odesa tourist information center” image formation are developed. The information support activities for enterprise image are offered. Promotion activities of the municipal enterprise “Odessa tourist information center” servicesthrough social networks Instagram and Facebook are economically justified. Online booking system implementation of the guest card «Odesa citycard» directly on the site of the municipal enterprise “Odesa tourist information center” is recommended.