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首页> 外文期刊>Journal of Business Research >When cuisine becomes less haute: The impact of expert ratings on consumers' legitimacy judgments
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When cuisine becomes less haute: The impact of expert ratings on consumers' legitimacy judgments

机译：当美食变得不再那么高级时：专家评级对消费者合法性判断的影响

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摘要

What happens when expert ratings downgrade an organization? How does this downgrading influence the consumers legitimacy's judgments? To answer this issue, we study the 'Relais Bernard Loiseau' that was downgraded from a three-star to a two-star restaurant by the widely recognized expert, the Michelin Guide. Based on the quantitative and qualitative analysis of the 665 online reviews on the TripAdvisor website from 2004 to June 2017, our findings reveal a null effect on the rating (quantitative component of the evaluation) and a non-linear influence on their online comments (qualitative component). Our findings thus underline the great role of negative emotions in their judgment process, as the emergence of three positions towards the Michelin Guide that evolve: disapproval, approval and impartial. Those findings contribute to nourish the nascent bridge between neoinstitutional theory and consumer-behavior field.
机译：专家评级将组织降级会怎样？降级如何影响消费者合法性的判断？为了回答这个问题，我们研究了“ Relais Bernard Loiseau”餐厅，该餐厅被公认的专家《米其林指南》从三星级降低为两星级。根据2004年至2017年6月TripAdvisor网站上665条在线评论的定量和定性分析，我们的研究结果显示对评分的无效影响（评估的定量组成部分）和对其在线评论的非线性影响（定性的）零件）。因此，随着对《米其林指南》的三种立场的发展：不赞成，赞成和公正，我们的发现强调了负面情绪在其判断过程中的重要作用。这些发现有助于滋养新制度理论与消费者行为领域之间的新生桥梁。

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