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Nowadays, numerous companies present themselves on social networking sites (SNSs) by establishing brand communities to maintain continuous interaction with existing and potential customers to influence their brand choices, promote the products and services, and cultivate brand loyalty. However, the research into online brand communities is mainly centered on that utilizing the platforms of websites instead of using social media platforms. Thus, it calls for more studies to investigate consumer brand fan page engagement behavior to increase their fan base and further induce a fan’s purchase behavior. By adopting the perspectives of co-production and social identity theory, this study endeavors to investigate the impact of customer perceived value derived from engaging in brand fan pages on their identification with and stickiness to an online brand community in the SNS-based context. The target population of this study is consumers who have ever participated in an online brand community. Data was collected through a web-based survey. After deleting 36 incomplete responses, 524 usable responses remained for further analysis, with an effective sample rate of 93.57%. The results revealed that utilitarian value, hedonic value, and monetary value separately exerted a significantly positive effect on community identification. Utilitarian value and hedonic value also had significantly positive effects on community stickiness. Moreover, community identification was positively related to community stickiness. Community identification was found to have significantly positive influences on both word-of-mouth and repurchase intention. Furthermore, community stickiness exerted a significantly positive effect on word-of-mouth and repurchase intention. This study confirms the importance of perceived value on enhancing consumers’ identification with and their stickiness to online brand communities. Therefore, businesses should provide consumers with the value they desired to cultivate customer loyalty to their brand fan pages.
Mei-Hui Chen; Kune-Muh Tsai. An Empirical Study of Brand Fan Page Engagement Behaviors. Sustainability 2020, 12, 434 .
AMA StyleMei-Hui Chen, Kune-Muh Tsai. An Empirical Study of Brand Fan Page Engagement Behaviors. Sustainability. 2020; 12 (1):434.
Chicago/Turabian StyleMei-Hui Chen; Kune-Muh Tsai. 2020. "An Empirical Study of Brand Fan Page Engagement Behaviors." Sustainability 12, no. 1: 434.
In the past, research addressing the issues reflecting industrial needs for sustainability-related curriculum design in higher education has been limited. To narrow this gap and to provide students with better business sustainability curricula, we propose employing a mapping concept to extract the opinions and needs of industrial professionals. A total of 14 industrial professionals were invited to brainstorm on topics of business sustainability to be included in the curriculum, and we were able to obtain 52 topics. The participants were then asked to group the topics on the basis of their own perception of similarity, and rated their importance and difficulty levels. To associate the topics into clusters, we conducted multidimensional scaling and hierarchical cluster analysis. We achieved five clusters: resource usage reduction and management, corporate governance and labor safety, business sustainability practices, employee rights and community involvement, and knowledge of the regulations. A derived importance–performance analysis (dIPA) was later implemented to further categorize the topics on the basis of the distinct levels of importance and difficulty of each topic. The four quadrants in dIPA could act as guidelines for designing a series of progressive courses on business sustainability in higher education.
Mei-Hui Chen; Yenchun Jim Wu; Kune-Muh Tsai. Building an Industry-Oriented Business Sustainability Curriculum in Higher Education. Sustainability 2018, 10, 4698 .
AMA StyleMei-Hui Chen, Yenchun Jim Wu, Kune-Muh Tsai. Building an Industry-Oriented Business Sustainability Curriculum in Higher Education. Sustainability. 2018; 10 (12):4698.
Chicago/Turabian StyleMei-Hui Chen; Yenchun Jim Wu; Kune-Muh Tsai. 2018. "Building an Industry-Oriented Business Sustainability Curriculum in Higher Education." Sustainability 10, no. 12: 4698.
The temperature of chilled or frozen foods can be easily lost and the quality of them appears worse with frequent opening and closing of insulation compartment doors of vehicles while products are distributed to storage, retail places or households. It is particularly detrimental to food quality when foods are located in an environment having temperature between 7 and 60 °C because this could trigger most microorganisms to proliferate. With proper cold chain logistics, we can maintain food quality of refrigerated foods and protect public health from food contamination. It also could protect a lot of food waste because one third of food waste is resulted from improper food cold chains. By reducing food waste amount, the CO2 emissions for producing the food waste could be saved. The purpose of this study was to study how the quality and safety of refrigerated food are affected when the food is exposed to ambient temperatures. We designed several experiments to examine the microorganism Counts (8 kinds), water activity (WA), moisture and total volatile basic nitrogen (TVBN) of food samples—fresh (18 °C), chilled and frozen—placed at appropriate and non-compliant temperatures for different periods of time. The test results of foods stored at 25 °C show that there is no change on the test items when foods are stored at non-compliant temperatures for 3 h. The other experiment of foods stored at 25 and 37 °C both show that when foods are exposed to a longer period of time, say 12 h, many test results would go beyond the allowable range. The experimental results show that the central temperature of food does not change significantly within 3 h and thus as refrigerated foods are handled at the operational interfaces, a short period of time exposure, say 30 min, to ambient temperature, say below 15 °C, does not apparently affect food safety. However, at some extreme cases, it could affect food quality as the appearance temperature rises to −4 °C that original small ice crystals begin to thaw. Moreover, repeat exposure could also have accelerated accumulation effects on food quality.
Kune-Muh Tsai; Kuo-Shin Lin. Studying the Effect of Ambient Temperature Exposure on Refrigerated Food Quality and Safety for Sustainable Food Cold Chains. Environmental Sustainability in Asian Logistics and Supply Chains 2018, 135 -151.
AMA StyleKune-Muh Tsai, Kuo-Shin Lin. Studying the Effect of Ambient Temperature Exposure on Refrigerated Food Quality and Safety for Sustainable Food Cold Chains. Environmental Sustainability in Asian Logistics and Supply Chains. 2018; ():135-151.
Chicago/Turabian StyleKune-Muh Tsai; Kuo-Shin Lin. 2018. "Studying the Effect of Ambient Temperature Exposure on Refrigerated Food Quality and Safety for Sustainable Food Cold Chains." Environmental Sustainability in Asian Logistics and Supply Chains , no. : 135-151.