AN INFLUENCE OF E-WOM AND A MODERATING ROLE OF BRAND ATTITUDE ON IT PRODUCT PURCHASE INTENTION IN BANGKOK, THAILAND

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Nattaphon Pakapatpornpob
Rawin Vongurai
Sutthisak Inthawadee

Abstract

In the age of digitalization, it could not be ignored that electronic Word of Mouth as a part of electronic commerce may be consistent with competitive circumstances. This research paper aims to examine the behavioral intention of Bangkokian in perceiving and processing the information through online medias before purchasing IT products. It is convinced that the research finding could be a useful guidance in the age when digitalization. 398 Bangkokians, capable in reviewing other’s comments or reviews through online medias for the supportive information in evaluating the IT products, has been surveyed for this research. Convenience and snowball sampling techniques are used as the sampling methodology. The results obtained from this research have revealed that out of three quality dimensions measured (electronic Word of Mouth, brand attitude and purchase intention), electronic Word of Mouth has significant impact on brand attitude. Apart from that, both electronic Word of Mouth and brand attitude also have a significant positive relationship on purchase intention. However, there are no significant differences in willingness to purchase IT products among the two genders. The electronic Word of Mouth may be difficult to be occurred due to the fact that it is generated by real users yet it can be created from true admiration of firm’s product or services and strong determination to share their reviews to potential user. In summary, eWOM is one major driver of sales performance the time when internet became mainstream.

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How to Cite
Pakapatpornpob, N., Vongurai, R., & Inthawadee, S. (2017). AN INFLUENCE OF E-WOM AND A MODERATING ROLE OF BRAND ATTITUDE ON IT PRODUCT PURCHASE INTENTION IN BANGKOK, THAILAND. AU-GSB E-JOURNAL, 10(1), 56. Retrieved from http://www.assumptionjournal.au.edu/index.php/AU-GSB/article/view/2864
Section
Research

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