In tourism industry, tourists at the post-fordist era have overlooked tangible aspects of consumption by focusing on tourists’ experience and satisfaction. Recently, many scholars have employed the marketing concepts to investigate tourists’ need, want, and demand, especially, value co-creation. However, there is a little interest to focus on value co-creation in tourism industry, in spite of the fact that tourists in the digital age have decided to travel by intangible aspect of consumption – emotional and experience. Additionally, we also employ the concept of psychological carrying capacity to understand how tourist value relates to psychological carrying capacity. A total of 380 completed questionnaires are collected and the data were analyzed using Pearson’s correlation analysis. The correlations between tourist value and psychological carrying capacity were examined in order to understand the relationship of tourist value toward environmental concern in the settings of island area. The results show that there is the direct relationship between tourist value, perceived crowding, interactions between tourists, perceived physical environment, overall satisfaction, and returning intention.

The purpose of this study includes: Firstly, to examine the effects of procedural justice and job significance on value of work, psychological ownership, and job satisfaction. Secondly, to examine the mediating effect of the value of work, psychological ownership on the relationship between procedural justice, job significance and job satisfaction. For the study, the data was collected from convenient sample of 273 nurses at university hospital in a city to test theoretical model and its hypotheses. All data collected from the survey were analyzed using with SPSS 18.0 and AMOS 18.0. This study reports findings as followed: first, the relationship between the procedural justice and the value of work is positively related. Second, there was also a positive correlation between the procedural justice and the psychological ownership. Third, there was also a positive correlation between the job significance and the value of work. Fourth, the relationship between the job significance and the psychological ownership is positively related. Fifth, there was also a positive correlation between the value of work and the psychological ownership. Sixth, there was also a positive correlation between the procedural justice and the job satisfaction. Seventh, the relationship between the job significance and the job satisfaction is positively related. Eighth, there was also a positive correlation between the value of work and the job satisfaction. Ninth, there was also a positive correlation between the psychological ownership and the job satisfaction. Finally, the value of work and psychological ownership played as a partial mediator on the relationship between procedural justice and job satisfaction. Also, the value of work and psychological ownership played as a partial mediator on the relationship between job significance and job satisfaction. Based on these findings, the limitations of the study and some directions for future studies were presented.

This study aims to investigate the effect of eating-out types on the acceptance intention of artificial seasoning when consumers eat out at restaurants. Eating-out types considered to be typical when customers visit restaurants, such as the food-exploratory type, healthoriented type, and convenience-seeking type, were studied. Based on the research of previous studies, three eating-out types were selected for the study, which were “food-exploratory”, “convenience-seeking”, “health-oriented”. This study was conducted by AMOS 22.0 with 300 questionnaires, and the Structural Equation Model (SEM) was used for examining the hypotheses as statistical method in this study. As a result, eating-out types such as “food-exploratory” and “convenience-seeking” were found to significantly affect the acceptance intention of artificial seasoning. However, consumers’ acceptance intention of artificial seasoning differed depending on their consumption value. The path coefficients from food-exploratory type and health-oriented type to acceptance intention were more significant in the hedonic-oriented group than the utilitarian-oriented group. The results of this study suggest eating-out types relate to acceptance intention of artificial seasoning and provide meaningful implications for consumers’ psychological consumption value when they consider artificial seasoning.