Nabila N ELSHAWARBI
Biographic Data
| ID | 9428102 |
|---|---|
| NAME | Nabila N ELSHAWARBI |
| GIVEN NAMES | Nabila N |
| FAMILY NAME | ELSHAWARBI |
| SIGNATURE | ELSHAWARBI N N |
| AFFILIATIONS | College of Tourism |
| ORCID | 0009-0000-7343-7762 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2023 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 0 |
Food-influencer vs peer voices
Purpose A single positive review from a food influencer might attract hundreds of new customers, yet a single negative review can turn them off just as swiftly. This research uses social influence theory (SIT) to examine how electronic word-of-mouth (e-WOM) from food influencers and customers affects fast-food customers’ repurchase intentions via e-reputation management and whether informational social influence changes those pathways. Design/met…
Enhancing Sustainability and Reducing Customer Technostress Through Food-Ordering Apps
To investigate customer technostress antecedents and consequences of the restaurants’ food-ordering apps and suggest a coping strategy (i.e., customer orientation). This qualitative study relied on twenty-three semi-structured interviews with Egyptian restaurant customers and managers to understand the customer technostress caused when using food-ordering apps. The study found that restaurant customers experience technostress due to app complexit…
The Power of Integration Towards Sustainable Performance
To develop a model that integrates restaurant and employee resources to overcome technostress and achieve sustainable performance. This qualitative study is based on twenty-two semi-structured interviews with restaurant managers and frontline employees (FLEs) to comprehensively understand how restaurant resources and personnel can be employed to combat technostress and achieve sustainable performance. Restaurant FLEs experience technostress from …
No prominent works on this page.
Enhancing Sustainability and Reducing Customer Technostress Through Food-Ordering Apps
To investigate customer technostress antecedents and consequences of the restaurants’ food-ordering apps and suggest a coping strategy (i.e., customer orientation). This qualitative study relied on twenty-three semi-structured interviews with Egyptian restaurant customers and managers to understand the customer technostress caused when using food-ordering apps. The study found that restaurant customers experience technostress due to app complexit…
The Power of Integration Towards Sustainable Performance
To develop a model that integrates restaurant and employee resources to overcome technostress and achieve sustainable performance. This qualitative study is based on twenty-two semi-structured interviews with restaurant managers and frontline employees (FLEs) to comprehensively understand how restaurant resources and personnel can be employed to combat technostress and achieve sustainable performance. Restaurant FLEs experience technostress from …
Food-influencer vs peer voices
Purpose A single positive review from a food influencer might attract hundreds of new customers, yet a single negative review can turn them off just as swiftly. This research uses social influence theory (SIT) to examine how electronic word-of-mouth (e-WOM) from food influencers and customers affects fast-food customers’ repurchase intentions via e-reputation management and whether informational social influence changes those pathways. Design/met…
Business (2 works) · Customer Service Quality and Loyalty (2 works) · Digital Marketing and Social Media (2 works) · Marketing (2 works) · Psychology (2 works) · Technostress (2 works) · Advertising (1 work) · Computer Science (1 work) · Consumer behaviour (1 work) · Consumer Retail Behavior Studies (1 work)