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Influencing Factors Increasing Popularity on Facebook – Empirical Insights from European Users

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Business Information Systems (BIS 2016)

Part of the book series: Lecture Notes in Business Information Processing ((LNBIP,volume 255))

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Abstract

Popularity in social networks is a significant indicator of social success in western societies. The social capital within social networks has become an important element of social status. Therefore, the paper investigates why some users on Facebook receive more likes than others. The authors created eight hypotheses to test the influence of determinants on the popularity on the social media platform Facebook. The results show that especially gender, age, written posts and uploaded pictures or videos as well as adding new friends influences the popularity on Facebook.

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Acknowledgment

We thank Johannes Schlunsky and Kristina Martyn for supporting our research.

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Authors and Affiliations

  1. Aalen University of Applied Sciences, Business Information Systems, Aalen, Germany

    Ralf-Christian Härting, Christopher Reichstein & Barbara Keller

  2. Munich University of Applied Sciences, Business Information Systems, Munich, Germany

    Rainer Schmidt & Michael Möhring

Authors
  1. Rainer Schmidt
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  2. Michael Möhring
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  3. Ralf-Christian Härting
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  4. Christopher Reichstein
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  5. Barbara Keller
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Corresponding author

Correspondence to Michael Möhring .

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Editors and Affiliations

  1. Department of Information Systems, Poznan Univ of Economics and Business, Poznan, Poland

    Witold Abramowicz

  2. Institut für Wirtschaftsinformatik, Universität Leipzig, Leipzig, Sachsen, Germany

    Rainer Alt

  3. Information System Institute, University of Leipzig, Leipzig, Germany

    Bogdan Franczyk

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Schmidt, R., Möhring, M., Härting, RC., Reichstein, C., Keller, B. (2016). Influencing Factors Increasing Popularity on Facebook – Empirical Insights from European Users. In: Abramowicz, W., Alt, R., Franczyk, B. (eds) Business Information Systems. BIS 2016. Lecture Notes in Business Information Processing, vol 255. Springer, Cham. https://doi.org/10.1007/978-3-319-39426-8_30

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