Social media connects individual users and corporate bodies on a self-service technology (SST) platform. The food and beverage industry has increasingly adopted the social media-based SST over other online and kiosk types of technologies for their service delivery. The present study sheds light on the dimensionality of service quality on the social media-based SST in the food service delivery context and went further to investigate the impact of the SST service quality on functional value, user satisfaction, and intention to reuse. The analytic results of 410 valid survey data found five salient dimensions (i.e., Functionality, Enjoyment, Assurance, Convenience, and Customization) constituting the service quality. The results also revealed that the perceived quality of social media-based food service is directly and positively associated with consumer’s satisfaction and perceived functional value and is indirectly associated with intention to reuse. The results provide practical suggestions regarding how to take advantage of using social media platforms for food and beverage professionals.

As the most successful platform for peer-based accommodation sharing, Airbnb has transformed the lodging industry into something much more affordable and accessible for travelers on a budget. Compared to a hotel stay, however, its variability of facility and service has created guests’ negative emotions such as regret and dissatisfaction. These emotions may cause stress, which negatively affect mental health. Therefore, we explore the factors that influence Airbnb guests’ regret, and investigate the relationship between their regret, dissatisfaction, and negative behavioral intention. Structural equation model is utilized on a total of 456 U.S. consumers to examine the relationship among Airbnb users’ responses. The findings indicate that price perception influences regret and dissatisfaction the most. The study also reveals that regret has a positive correlation with dissatisfaction, while does not have an influence on switching intention and negative word of mouth. Based on the result, theoretical and managerial implications are discussed.

Since the coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization, our lifestyle (e.g., food culture) has changed. In particular, the food insecurity issue has exacerbated. To address this issue, this study aims to measure spatial accessibility to food outlets and identify food deserts in Seoul, South Korea during the COVID-19 pandemic (i.e., 2019–2021). To assess spatial access to food outlets, we used the enhanced two-step floating catchment area (E2SFCA) method. The results from the E2SFCA methods showed that spatial accessibility to restaurants increased, but access to grocery stores decreased. A noticeable change occurred in Gangnam and Seocho. The Gini coefficients indicated that equality in spatial accessibility to restaurants fluctuated (i.e., worsened from 2019 to 2020 and improved from 2020 to 2021), whereas equality in spatial accessibility to grocery stores improved. The results help to identify prioritized regions where additional food resources can be placed, especially for marginalized people who have limited access to food due to their socio-economic status.