Although e-learning has been studied in different contexts, the intention to use e-learning during the Corona virus-19 (COVID-19) pandemic has yet to be explored. This study extends the technology acceptance model (TAM) by treating e-learning interactivity as the antecedent construct of TAM. The constructs of uncertainty avoidance and perceived risks of COVID-19 were also added to understand the attitude and behavioral intentions of students to use e-learning. Two hundred and eighty-eight students from India participated in this study and partial least squares structural equation modeling was used to analyze the data. The results revealed that e-learning offers a high level of interactivity, which influences perceived ease of use and perceived usefulness and enhances a positive attitude of the students. Perceived ease of use was directly found to influence the perceived usefulness of e-learning. Uncertainty avoidance had a positive effect on attitude and intention to use e-learning. Perceived risks of COVID-19 showed a positive and significant effect on attitude, whereas the former did not affect intention to use e-learning. Finally, attitude also influenced intention to use e-learning. Our findings provide academia with theoretical implications and practitioners with practical implications.

This study empirically explores passengers’ emotional experience of using airport service robots from the perspective of the stimulus-organism-response (S-O-R) framework. Our proposed model hypothesizes that stimuli, which is the functional value and coolness of using the airport service robots, leads to satisfaction and influences responses such as perceived smartness and word-of-mouth of the airport. A survey sample of 321 respondents with use experience of airport service robot were employed for the analysis. The result reveals that only perceived coolness of service robot is positively related to satisfaction. Satisfaction demonstrated positive and significant effects on perceived smartness and word-of-mouth of the airport. Engagement of service robots in airport service activities is found to contribute to positive emotional experiences and favorable perspectives of the airport. Empirical implications are discussed and provided.

The behavioural intentions of individuals visiting travel bubble destinations are examined, integrating the protection motivation theory (PMT) and the theory of planned behavior (TPB). A sample of 323 was used to test the relationships among PMT and TPB. Results show that coping appraisal, as determined by response efficacy, self-efficacy, and quarantine measures, positively influenced protection motivation. Threat appraisal – including the severity of and vulnerability to COVID-19 - did not influence protection motivation. Further, the results reveal that protection motivation negatively influences both attitude and behavioural intentions. Attitude, subjective norms, and perceived behavioural control positively influence behavioural intentions. The relationship between subjective norms and attitude was also found to be positive and significant. Findings specifically reveal that severity and vulnerability, the threat appraisal factors of protection motivation also play a crucial role in the decision-making process of the tourists during the pandemic.

Purpose: This study aims to analyze the push and pull factors and its relationship with the theory of planned behavior about non-vegetarians’ intentions to buy plant-based meat products. Previous studies seldom explored the intention of non-vegetarians’ intention to buy plant-based meat products.Design/methodology/approach: An online survey was conducted among 447 non-vegetarians to investigate these relationships. Partial least squares-structural equation modeling (PLS-SEM) was employed to scrutinize the data.Findings: Among the push factors product safety and flavor positively influence consumers’ attitude, whereas environmental protection and flavor positively influence subjective norms. Animal welfare, environmental protection and flavor positively influence perceived behavioral control. Among the pull factors, curiosity, product nutrition and price positively influence consumer attitudes toward plant-based meat products. Curiosity and price also positively influence subjective norms, but only product nutrition positively influences perceived behavioral control. On the other hand, the results also confirm that non-vegetarian customers' intentions to buy plant-based meat products is primarily influenced by attitude and perceived behavioral control, whereas subjective norms do not influence the intention to buy plant-based meat products. This study also reveals that there exists a moderating influence from perceived behavioral control between attitude and intention to buy plant-based meat products, whereas the moderating effect of perceived behavioral control on subjective norms and intention is insignificant.Originality/value: The findings of this study offer practical recommendations for persuasive marketing strategies associated with plant-based meat substitutes.

Purpose: The study aims to analyse the structural relationships of authenticity, health concern and sustainable intelligence in the farm restaurant context. Different types of restaurants have been targeted to understand consumer behaviour; however, the behavioural intention of visitors dining at the farm restaurants was rarely explored.Design/methodology/approach: With the backdrop of the theory of planned behaviour (TPB), this study highlights the understanding, particularly on personal values associated with the behavioural intention of consumers visiting the farm restaurant. Data were collected, circulating questionnaires onsite and online at a farm restaurant. Structural equation modelling was employed to analyse the data.Findings: Study findings reveal that personal values such as authenticity, health concern and sustainable intelligence positively influence the mediating constructs of TPB towards behavioural intention to revisit the farm restaurant.Originality/value: This research might be the first one, exclusively focused on understanding the behavioural intention of the consumers visiting the farm restaurant, based on their personal values. This study specifically enriches the farm restaurant literature from the academic perspective and offers insights to farm restaurant owners and managers about the priorities of the consumers visiting the farm restaurant.