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     Advance Journal of Food Science and Technology


Study on Major Factors Influencing University Students' Behavior of Consumption on Online Tourism in Shijiazhuang

Xiao-Feng Xu
Department of Sports, Hebei United University, Tangshang 063009, China
Advance Journal of Food Science and Technology  2015  6:406-410
http://dx.doi.org/10.19026/ajfst.8.1535  |  © The Author(s) 2015
Received: November ‎30, ‎2014  |  Accepted: February ‎5, ‎2015  |  Published: June 10, 2015

Abstract

In this study, we have a study of the major factors influencing university students’ behavior of consumption on online tourism in Shijiazhuang. The major factors influencing university students’ behavior of consumption on online tourism in Shijiazhuang include personal motivation, attitude, sense of security and satisfaction. The external factors include price, brand and reputation of the online tourism and tourism websites. Some suggestions for network marketing can be drawn from the features of online tourism consumption: website geared for tourists’ needs should be built; have a proper position for the website and establish good relationship with customers; make planning according to the target market and pay attention to the integration between internationalization and localization; introduce new marketing ideas and innovation in the development process to create a professional and high-quality tourism website. Online tourism consumption is a kind of complicated behavior which requires an in-depth study with inter-disciplinary theories and practical research and survey to innovate the theory of consumers’ behavior. However, this study is not systematic and in-depth enough and further study and research are needed in establishing a mechanism model of online tourism consuming behavior.

Keywords:

College students, information, online tourism,


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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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