澳洲莫纳什大学论文代写:社交媒体

2018-01-04 12:59

布雷迪认为，社交媒体可以通过社交媒体来传递给顾客的正面形象。布雷迪指出，社会媒体的特征可以被认为是传播的。对餐厅的评论可以很快传播给许多潜在的买家。消费者将会更加关注那些品质卓越的餐馆，而不是那些普通的积极评价。同样地，Withiam认为在社交媒体网站上管理负面评论的无效或无知会直接导致客户数量的急剧减少。因此，布雷迪建议餐厅必须建立营销策略，在社交媒体网站上立即处理顾客评论的负面结果。Erdem和Cobanoglu发现，消费者在社交媒体网站上发表的评论会显著影响潜在购买者对餐厅的兴趣。Erdem和Cobanoglu指出，顾客会对餐馆的优惠评论感兴趣，因为他们相信其他的经验表明，在餐厅试一次是值得的。因此，Erdem和Cobanoglu建议餐厅在社交媒体网站上要小心客户的结果，因为它会影响到其他人对餐厅的选择。
澳洲莫纳什大学论文代写:社交媒体
Brady believed positive image of restaurants can be delivered by social media to reach their customers. Brady  pointed out that the characteristic of social media can be identified as disseminated. A comment to restaurant can be soon disseminated to many potential buyers. Consumers will pay more attentions to those restaurants which attribute to great and above averagely positive comments. Similarly, Withiam believed the ineffectiveness or ignorance on managing negative comments attributing to restaurants on social media sites can directly results in a dramatic reduction of customer volume. Accordingly, Brady suggested restaurants must establish marketing strategies to instantly manage negative outcomes on customer comments on social media sites.Erdem and Cobanoglu found out that comments developed by consumers themselves on social media sites can significantly influence the interests of potential buyers to the restaurants. Erdem and Cobanoglu pointed out that customers will be interested in favorable comments on restaurant because they believe other experiences indicate it is worth to try once at the restaurant. Therefore, Erdem and Cobanoglu recommended restaurants should be careful the customer outcomes on social media sites because it can widely influence others’ choice to the restaurant.

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