Is satisfaction enough to ensure reciprocity with upscale restaurants? The role of gratitude relative to satisfaction

This study aims to investigate the role of gratitude, relative to satisfaction, that underlies reciprocal behavior in the upscale restaurant industry. The findings showed that gratitude served as a more reliable and stronger predictor of favorable reciprocal behavior compared to satisfaction. Relational benefits, including confidence, social, and special treatment benefits, were found to be the most powerful antecedents to gratitude. Food quality caused the most satisfaction and simultaneously evoked a feeling of gratitude. Employee service quality affected only satisfaction. The physical environment alone did not influence either gratitude or satisfaction. Gratitude prompted favorable reciprocal behavior, whereas satisfaction did not. Examining the differential effects of antecedents on gratitude vs. satisfaction will enable restaurant managers to understand the different consequences and distinct emotional features between gratitude and satisfaction, and thus establish strong reciprocity with customers by evoking feelings of gratitude.     

Understanding and modifying beliefs about climate change through educational travel

Understanding the factors that shape individuals’ beliefs about climate change is key to the development of effective climate change communication and education strategies. In this study, we test a path model of the social psychological antecedents of beliefs about climate change and evaluate the effectiveness of an educational travel program in changing them. Results show that environmental worldview and affective association with nature are two significant predictors of students’ belief in the occurrence of climate change. Gender was found to influence belief in an anthropogenic causation, while political orientation was a significant predictor of conviction that climate change is occurring. Regression analysis was used to test for changes in climate beliefs before and after participation in an educational travel experience, compared to a control group, using a quasi-experimental design. Results indicate participation strengthened climate change beliefs.     

The information quality and source credibility matter in customers’ evaluation toward food O2O commerce

This study examines customer’s decision making when purchasing food product through O2O commerce applying the elaboration likelihood model (ELM) and the technology acceptance model (TAM). Further, this research investigates which information processing path, central route (information quality) or peripheral route (source credibility), is related to purchase frequency. Results of the data analysis demonstrate (1) the positive relationship between information quality, perceived usefulness, and perceived ease of use; (2) the significant relationship between source credibility, perceived usefulness, and perceived ease of use; (3) the significant influence of perceived usefulness and perceived ease of use on customer trust; and (4) the significant relationships among customer trust, attitudes, and behavioral intentions. In addition, customers with high purchase frequency tend to process messages via the central route, while customers with low purchase frequency focus on the peripheral route. These findings provide theoretical and managerial implications that contribute to O2O commerce marketing.     

The role of food service in tourist satisfaction

The paper is based on empirical investigation carried out amongst a 341-sample population visiting the Black Sea resorts of Romania in August 1997. The purpose of the study was to investigate the role and importance of food service in tourist satisfaction and to note any differences in satisfaction levels between regional groups. Analysis of the findings revealed that significant differences existed between three tourist groups’ satisfaction perceptions of value for money, quality of food, number of dishes, standard of food service, variety of dishes, presentation of food and speed of service in general; and of bread, coffee, meat and soup in particular. Overall results further indicated that quality of food, value for money, variety of dishes, attractiveness of surroundings and presentation of food were the attributes that most affected the overall food service experience in Romania. The paper concludes that food service is an important contributor to tourist satisfaction and that there are significant differences in satisfaction levels with food service between eastern and western European, and Romanian tourists.     

What Facilitates a Festival Tourist? Investigating Tourists’ Experiences at a Local Community Festival

The purpose of this study was to examine the effectiveness of festival attributes and tourism facilitators on tourist satisfaction. The results of this study show that festival attributes has a positive and significant effect on tourists' satisfaction. Data analysis also revealed a positive and a significant effect of intrapersonal facilitators and structural facilitators on tourists' satisfaction. However, interpersonal facilitators do not allow a significant impact on tourists' satisfaction in the festival context. One of the most important findings is that festival commercialization is the strongest predictor of tourists' satisfaction. Structural facilitators are regarded as of primary importance in determining the satisfaction of festival tourists. Future research is needed to investigate other important antecedents of tourists' satisfaction across other festivals or locations, and to identify the complex nature of festival tourists' satisfaction. Finally, a longitudinal approach will better elucidate the relationships between measurement variables and their antecedents.     

The Effect of Technical and Functional Quality on Guests’ Perceived Hotel Service Quality and Satisfaction: A SEM-PLS Analysis

Numerous models on perceived service quality are discussed in literature besides SERVQUAL including technical and functional quality model. Functional quality attributes have been well studied but studies about technical quality attributes are rather limited. This article aims to integrate existing frameworks and propose antecedents towards perceived service quality and resulting customer satisfaction. A total of 204 questionnaires were collected from the guests staying at hotels in Malaysia. Partial least squares (PLS-SEM) method was employed to test the proposed relationships. Findings from the study support the significant relationship between functional quality, technical quality, overall perceived service quality and guest satisfaction. Furthermore, the first order constructs on the designated second order constructs support that both functional quality and technical quality as second order reflective constructs with five and three first order dimensions respectively. Practical implications and limitations of the study are discussed in detail.     

Customers’ perceptions in value and food safety on customer satisfaction and loyalty in restaurant environments: moderating roles of gender and restaurant types

Using a valid sample of 334 restaurant diners, this study investigated the relative effects of perceived value and food safety on customer satisfaction and customer loyalty. The proposed model was consistent with other cognitive–attitudinal–behavioral frameworks. This study also explored how these two perceptions on customer satisfaction were different based on gender and restaurant type. We found support for all of the hypothesized relationships. Results from the structural equation modeling showed that customer satisfaction mediated the relationships between two antecedents and customer loyalty. Implications of the findings, limitations of the study, and recommendations for future research were discussed.     

Antecedents of revisit intention

Revisit intention has been regarded as an extension of satisfaction rather than an initiator of revisit decisionmaking process. Some other independent variables, related to perceived quality of performance during onsite and post-purchase periods as well as the destination’s distinctive nature, may contribute to revisit likelihood. This study explores antecedents of this intention based on literature reviews and examines their significance based on the results of 2000–2003 surveys of pleasure tourists in Hong Kong. Research findings reveal that perceived attractiveness, rather than overall satisfaction, is the most important indicator. Managerial and theoretical implications are also discussed.     

Antecedents and consequences of Franchisee satisfaction in the U.S. restaurant industry

This study surveyed 3,177 franchisees from 58 restaurant brands with the purpose of examining the antecedents and consequences of franchisee satisfaction in the U.S. food service sector. Findings indicate that a high level of franchisee income and franchisor care and trust are associated with a high level of franchisee satisfaction. Education had a negative impact on franchisees' satisfaction, suggesting that the higher the level of franchisee education, the less franchisees were satisfied with the franchise. Furthermore, the higher the franchisees' satisfaction was, the stronger the franchisees' intention to remain in the franchise system was, and the higher the likelihood of recommending the franchise to others.     

Predicting tourists' health risk preventative behaviour and travelling satisfaction in Tibet: Combining the theory of planned behaviour and health belief model

Both the theory of planned behaviour (TPB) and the health belief model (HBM) are important theories to analyse health-related behaviours; however, few studies have combined these theories to explore health risk issues in the tourism context. This paper explores the relationships underlying travelers' health beliefs, attitudes, self-efficacy, preventative behaviours, and travelling satisfaction during trips to high-altitude destinations. Tibet in China was chosen as the case and the data are analysed by Mplus 7.4 with the WLSMV estimator. The results show that perceived susceptibility and perceived benefit can be regarded as important antecedent beliefs in attitudes toward preventative behaviours; health beliefs and self-efficacy positively influence preventative behaviours; and there are significant indirect relationships from health beliefs to preventative behaviour. Moreover, risk preventative behaviour is found to be a positive determinant of travelling satisfaction during a trip. Findings also revealed that TPB can be supported and extended by combining constructs of HBM.     

Understanding the relationship between food experiential quality and customer dining satisfaction: A perspective on negative bias

This research explores how food experiential quality of consumers affects their overall dining satisfaction. Drawing on negative bias theory, we propose a nonlinear relationship between food experiential quality and customer dining satisfaction. Moreover, we investigate how restaurant price moderates the nonlinear relationship between food experiential quality and customer dining satisfaction. Results of the threshold model using 10,950 online reviews of 219 restaurants on Dianping.com provide support for the proposed hypotheses. The results suggest that a curvilinear relationship is found between food experiential quality dining satisfaction, and the turning points of nonlinear returns decreases for restaurants that belong to high-priced groups. Theoretically, our findings contribute to the existing literature by considering the nonlinear effect of food experiential quality on customer dining satisfaction in the hospitality area through the lens of negative bias, as well as considering the boundary condition. Practically, our findings suggest that restaurant managements can improve customer dining satisfaction through focusing on the food experiential quality of their customers and enhancing their response to customers who have low-level food experiential quality. In addition, if the restaurant price is high, restaurant managers should provide high-level of food experiential quality.     

Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment

This study empirically examined not only the relationship between perceived quality and satisfaction/loyalty, but also the role of customer perceptions of atmospherics in an ethnic restaurant segment. Specifically, this study, using hierarchical regression analyses, investigated the direct effects of service quality and food quality on customer satisfaction and loyalty as well as the moderating effect of the perception of atmospherics, in Korean restaurants. As expected, this study showed that service and food quality have positive and significant effects on customer satisfaction and loyalty. This suggested that, similar to other restaurant segments, employee service and food are of great importance for ethnic restaurants as well. Verifying the moderating role of atmospherics, however, this study found that good employee service can be more effective for increasing the satisfaction and loyalty of customers with a low perception of the atmospherics compared to those with a higher perception. Further, providing quality food is particularly critical for creating customer satisfaction in ethnic restaurants where atmospherics are not satisfactory. More detailed findings and implications are also discussed.     

Investigating the role of festivalscape in culinary tourism: The case of food and wine events

This paper analyses the importance of festivalscapes in determining emotions, satisfaction and future behavior of participants at food and wine events. The study applies a structural equation model (SEM) with latent variables to survey responses of visitors to the “Friuli DOC” Italian festival. The main results are that festivalscape and emotions have significant direct effects on satisfaction, which in turn has a significant effect on behavioral intention. The effects of the festivalscape on visitors' future behavior are only indirect and mediated by satisfaction. Thus, in order to enhance their visitors' behavioral intentions, festival organizers should monitor emotions and satisfaction deriving from the subjective perception of exogenous characteristics as food and wine quality, comfort and entertainment.     

Investigating the Structural Relationships Between Food Image,Food Satisfaction,Culinary Quality,and Behavioral Intentions: The Case of Malaysia

This study was designed to test a theoretical model determining the relationships among tourists' perceived food image, food satisfaction, culinary quality, and behavioral intentions. The structural relationships between the variables were examined by adopting a structural equation modeling (SEM) approach, and the empirical data was collected in Malaysia. Analysis of findings revealed that (a) tourists' perceived food image played a role in directly influencing food satisfaction and quality of culinary experience (culinary quality); (b) food image influenced tourists' behavioral intentions through culinary quality; (c) tourist satisfaction with their food experience directly affected perceived quality of their culinary experience and behavioral intentions; and (d) tourists' behavioral intentions were directly affected by their evaluation of culinary quality. This study concluded that food was an imperative contributor in destination tourism due to its capability in influencing tourists' perceived image, food satisfaction, culinary quality, and consequently impacting tourists' behaviors in the selection of a travel destination.     

World Leisure and Recreation Association International Position Statement on Leisure Education and Youth at Risk

Researchers have noted the utility of the Investment Model in explaining the formation of loyalty. This study extends the Investment Model in a leisure service context by including two additional constructs of quality and value. Quality and value are proposed as antecedents of satisfaction, with their effects on loyalty mediated by satisfaction. Results from an online panel survey of American cruise passengers support these hypotheses. The study provides a model of loyalty building that may shed new insight on loyalty research.     

The antecedents of hashtag and geotag use in smart tourism: case study in Indonesia

ABSTRACT

This study aims to determine what factors that motivate users to use the hashtag and geotag features on Instagram while traveling. It also seeks to determine the relationship between using Instagram features, traveling experience, expectation, confirmation, and satisfaction on traveling journeys. This study collected data from 606 Indonesian travelers. Then, the data analysed using covariance-based structural equation modelling. Results show that the use of hashtags and geotags during traveling improve their satisfaction. Additionally, information seeking, chronicling, and etiquette are found to be influencing hashtag use. Meanwhile, geotag use are influenced by geotag enjoyment and anticipated rewards.     

You can't hold the tide with a broom: Cryptocurrency payments and tourism in South Korea and China

Cryptocurrencies are modifying the very nature of how travelers use and manage payment systems. Bearing in mind that cryptocurrencies in tourism and hospitality are solving the issue of isolation of money and liquidity, this study explored travelers' adoption of cryptocurrency payments in the South Korea and China context. The originality of the present study lies on introducing risk, security, and attitude variables into the Technology Acceptance Model (TAM) and the Unified Theory of Acceptance and Use of Technology (UTAUT) model. We found that perceived usefulness, perceived ease of use and security are antecedents of attitude, while attitude, performance expectancy, effort expectancy, social influence and facilitating conditions have significant effect on intention to use cryptocurrency payments in tourism. We also outline the significant moderating effect of age and gender on travelers' adoption of cryptocurrency payments. This study can help policy makers to understand the utility of cryptocurrency payments in tourism.     

How do authenticity and quality perceptions affect dining experiences and recommendations of food trucks? The moderating role of perceived risk

A growing number of food trucks differentiate themselves in the competitive market by serving ethnic foods. The purpose of the study was to investigate the effect of customers’ authenticity and quality perceptions of ethnic food trucks on their memorable dining experience (MDE) and, consequently, word of mouth (WOM) while considering customers’ perceived risk. Data were collected from 540 customers who had dined at ethnic food trucks in the U.S. Structural equation modeling and hierarchical regression were employed to test the proposed hypotheses. The results indicated that authenticity perceptions influence quality perceptions and dining satisfaction directly, and MDE indirectly through dining satisfaction. Moreover, dining satisfaction affects WOM directly as well as indirectly through MDE. Among the three dimensions of perceived risk, hygienic risk mitigates both of the relationships between authenticity perceptions and dining satisfaction as well as between quality perceptions and dining satisfaction. Implications and suggestions for future research were discussed.     

Reciprocity between soccer events and visited destination in a border context

ABSTRACT

The study proposes a conceptual model based on hypothesized relationships among team fanship, satisfaction with the event, and host city as antecedents of behavioral intentions in the United States–Mexico border context. The analysis used data from 290 visitors who attended three soccer games of the Xoloitzcuintles team of Tijuana. The results revealed (1) the emotions felt at the visited destination had significant influences on fanship, satisfaction with event venue, and intentional behavior; (2) fanship and event satisfaction do not seem to influence the visitors’ intentions to return and recommend the visited place; (3) gender and duration of the stay showed a significant moderating function.     

Towards an understanding of total service quality in hotels

The importance of service quality for business performance has been recognized in the literature through the direct effect on customer satisfaction and the indirect effect on customer loyalty. The importance was recognized by Parasuraman et al. [1985. A conceptual model of service quality and its implications for future research. Journal of Marketing 49(4), 41–51] in the development of SERVQUAL, a measure of perceived service quality across industries. Although the importance of service quality and service quality measurement has been recognized, there has been limited research that has addressed the structure and antecedents of the concept for the hotel industry.This research addresses the antecedents and structure of service quality in the context of the luxury and first class hotel sectors. The data are analysed using exploratory and confirmatory factor analysis approaches and a structural model is used to test the structure of service quality.The paper clarifies the dimensions and structure of service quality in the hotel industry. The clarification of the dimensions is important for managers in the hotel industry as it identifies the bundles of service attributes consumers find important. The clarification of the structure is also important as it confirms, in a hotel context, that customers see service quality in its entirety as a second order dimension.