The Effect of Web 2.0 Usage in E-Service Quality in Hospitality

The Effect of Web 2.0 Usage in E-Service Quality in Hospitality

Berislav Andrlic, Ezendu Ariwa
ISBN13: 9781466665439|ISBN10: 1466665432|EISBN13: 9781466665446
DOI: 10.4018/978-1-4666-6543-9.ch025
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MLA

Andrlic, Berislav, and Ezendu Ariwa. "The Effect of Web 2.0 Usage in E-Service Quality in Hospitality." Hospitality, Travel, and Tourism: Concepts, Methodologies, Tools, and Applications, edited by Information Resources Management Association, IGI Global, 2015, pp. 421-433. https://doi.org/10.4018/978-1-4666-6543-9.ch025

APA

Andrlic, B. & Ariwa, E. (2015). The Effect of Web 2.0 Usage in E-Service Quality in Hospitality. In I. Management Association (Ed.), Hospitality, Travel, and Tourism: Concepts, Methodologies, Tools, and Applications (pp. 421-433). IGI Global. https://doi.org/10.4018/978-1-4666-6543-9.ch025

Chicago

Andrlic, Berislav, and Ezendu Ariwa. "The Effect of Web 2.0 Usage in E-Service Quality in Hospitality." In Hospitality, Travel, and Tourism: Concepts, Methodologies, Tools, and Applications, edited by Information Resources Management Association, 421-433. Hershey, PA: IGI Global, 2015. https://doi.org/10.4018/978-1-4666-6543-9.ch025

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Abstract

This chapter explores the usage of Web 2.0 technologies in determining the level of quality of Websites in the Croatian hotel industry. Namely, in order to determine the level of quality, it is necessary to identify the characteristics of Websites qualitatively and quantitatively. From the data obtained, it is possible to determine the degree of information compliance with the wishes and needs of potential clients. As the basis of primary research, the authors use the original model evaluation on a selected sample of hotels in Croatia.

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