Purpose
Many booking services in traditional people-processing service areas such as gastronomy were recently transformed into online reservation services. While advantages for platform providers (i.e. a share of the respective business) and merchants (i.e. increased operational efficiency) seem obvious, it is less known about how customers respond to these new forms of online services. This paper aims to illustrate how booking traditional people-processing services online is different from booking it via phone.
Design/methodology/approach
This study conceptualized a 2 × 2 experimental survey design by manipulating users’ booking channel (online vs low) and the service complexity of different, less digitized people-processing services (high: dentist vs low: restaurant). After conducting several pretests, the authors surveyed 282 respondents familiar with online booking and reservation.
Findings
The results show that the booking channel (online reservation vs phone reservation) affects associated perceived booking risk and negatively affects users’ intention to use the reservation service. Additionally, users’ attitudes toward online reservation moderate the influence of booking channel on perceived booking risk.
Originality/value
To the best of the authors’ knowledge, this is the first research that investigates adoption of online reservation in people-processing services.
