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This study examines bleisure travel across pre-trip, during, and post-trip phases. After interviewing 23 bleisure travelers, the study found that in the pre-travel phase, bleisure travelers had more complex planning and needed more coordination. Therefore, they were well-organized, futuristic, and competent in travel arrangements. During the travel, they sought ‘educational experiences’, ‘short-squeezed leisure plans’, ‘family and kids-oriented activities’, and preferred ‘not trying one-time events’. They used strategies such as ‘flexibility in travel arrangement’, ‘clarification of travel companions’, ‘mixing business and leisure activity’, and ‘remote work’ to balance the two travel purposes. Finally, in the post-trip phase, bleisure travelers described feeling ‘physically tired but mentally rejuvenated’ with a sense of being ‘free of the guilt’ of their absence from home.

Purpose-This study examines the interrelationship among restaurant attributes (including food, service, and physical environment), satisfaction and return patronage intentions with a focus on solo diners’ experiences. Design/methodology/approach- A web-based survey was conducted to collect data from solo diners who resided in the United States. Findings- The findings showed that perceived quality of food, service, and physical environment were positively related to solo diners’ satisfaction. Satisfaction mediated the relationships between three service quality components and return patronage intentions. Additionally, perceived food quality had a direct positive effect on return patronage intentions of solo diners. Research limitations/implications- The data were collected from a convenience sample of solo diners in the United States; thus, the generalizability of the results is limited. Effects of only three factors were examined in terms of impact on satisfaction and patronage intentions. Other factors may be included in the future studies. Practical implications- The results provide restaurant managers with understanding of how food and service quality as well as restaurant’s environment can improve solo diner’s satisfaction and return patronage intentions. Originality/value- In addition to the examination of the mediating effect of satisfaction on the relationships among three types of perceived quality and return patronage intentions, the study is centered on solo diners, an influential and growing group of customers that has not received much research attention.

The effects of integrated word-of-mouth (WOM), both traditional and electronic, on tourism products are yet to be fully investigated. The current study aims to assess the effects of and differences between traditional WOM and electronic WOM, between personal WOM and commercial WOM, and between positive and negative WOM on a destination image. Results of the study indicate that traditional WOM had a greater influence on destination image compared to electronic WOM. Personal traditional WOM had a greater influence on destination image compared to electronic personal WOM and commercial WOM. However, negative WOM exerted less influence on the destination’s image compared to positive WOM while negative electronic WOM had a greater influence on destination image compared to negative traditional WOM.