Influence of brand relationship on customer attitude toward integrated resort brands: a cognitive,affective, and conative perspective

ABSTRACT

Despite the significance of understanding customer behavior in the integrated resort setting, only limited research has been conducted on this topic. Thus, this study aims to identify and assess the antecedents of integrated resort brand loyalty from the perspective of Oliver’s cognitive, affective, and conative theory of attitudinal brand loyalty model. . A total of 443 respondents who had experienced integrated resorts participated and completed a survey questionnaire. A positive relationship was observed between two-way communication and brand attitude, emotional exchange and brand attitude, brand partner quality and brand attitude, and brand attitude and behavioral intention toward integrated resort brand. Results revealed the association between cognitive, affective, and conative dimensions and integrated resort brand value. This notion suggests that integrated resort brands carry a high awareness of relationship, and the brand will invoke an emotional value in customers. Therefore, integrated resorts should consider customer–brand relational aspects to achieve long-term success for the integrated resort brand.     

The effects of teppanyaki restaurant stimuli on diners’ emotions and loyalty

This research examines the influence of restaurant stimuli (i.e., chefs, service staff, other customers, food quality, and atmospherics) on diners’ emotions and loyalty to teppanyaki restaurants. In teppanyaki restaurants, chefs take orders from diners, prepare food in front of diners, and serve dishes to diners. Although the importance of chefs has been acknowledged by scholars, empirical research on the influence of chefs on diners has been scarce. To augment the literature on how chefs influence diners, this research incorporates “chef’s image” into an extended Mehrabian-Russell model (M-R model) to conceptualize diner loyalty to teppanyaki restaurants. A total of 308 diners from Taiwan were recruited. After examining their completed questionnaires, this study found that chef’s image, service quality, and food quality can affect the positive and negative emotions of diners. Moreover, other diners and restaurant atmospherics affect only the negative emotions of diners. Both positive and negative emotions can affect diner loyalty to teppanyaki restaurants. In addition, the managerial implications of this study are discussed.     

Enhancing customer-based brand equity through CSR in the hospitality sector

ABSTRACT

Corporate social responsibility is considered an important element in the development of brand equity. Extant research in this context is mainly focused on the relationship between this corporate philosophy and financial performance, overlooking its potential to develop competitive advantages through brand equity dimensions. The aim of this research is to explore the impact of socially responsible aspects on hotel brand equity. To test the proposed model personal surveys of hotel customers were conducted. A structural equation model was developed to test the research hypotheses. The findings show that corporate social responsibility has positive effects on brand image, perceived quality, brand awareness, and brand loyalty.     

Experience,brand prestige,perceived value (functional,hedonic, social,and financial), and loyalty among GROCERANT customers

The food service industry has already observed that a merely good quality of products/services cannot make a business successful and has emphasized the importance of delivering unique and memorable experiences. Grocerants meet customer demand by filling the roles of grocery stores and restaurants, while offering novel and special experiences to customers. This study explores the unique experiences staged in grocerants by applying the experience economy and associates such experiences to brand prestige, customer perceived value, and loyalty. Data was collected at grocerants in Korea, using a mall-intercept survey. Our results identify the positive effects of entertainment and escapist experiences on brand prestige which significantly triggers functional, hedonic, social, and financial values. The three values (functional, hedonic, and financial) also affect loyalty. Overall, the proposed theoretical framework sufficiently accounts for customer loyalty. This study was the first attempt to investigate grocerant patrons’ behaviors and thus includes a high degree of originality.     

Authenticity perceptions,brand equity and brand choice intention: The case of ethnic restaurants

This study examines the relationships between consumers’ authenticity perception and four brand equity dimensions (brand awareness, brand association, perceived quality, brand loyalty), as well as how these four dimensions are interrelated with one another. This study also examines the impact of brand equity on consumers’ brand choice intention for ethnic restaurants. Findings clearly indicate that consumers’ authenticity perception is a critical determinant of brand equity and brand equity has a significant impact on consumers’ brand choice intention. Findings of the present study would provide managers with a better understanding of the important role authenticity plays in ethnic restaurants’ brand equity. Managerial implications for better brand equity management are provided.     

Reconstruction of the relationship between traditional and emerging restaurant brand and customer WOM

Customer word of mouth (WOM) is the focus of restaurant research. However, until now, few empirical studies with integrated perspectives have explored whether traditional and emerging restaurants have different paths. To fill this research gap, Study 1 examined 546 customers of time-honored restaurants and proved that brand authenticity affects customer WOM through perceived value and brand identification. Furthermore, that process is positively moderated by cultural involvement. Study 2 conducted a survey of 571 customers in an Internet celebrity restaurant and found that brand personality could promote customer WOM through perceived coolness and brand experience. Moreover, food quality enhanced the process of coolness perception and brand experience. These findings highlight that different paths of brand characteristics lead to a high level of customer perception and brand behavior. In other words, brand psychology and brand behavior occupy different core positions in traditional and emerging restaurants.     

The effects of dining atmospherics: An extended Mehrabian–Russell model

This study examined the relationships among dining atmospherics, emotional responses, perceived value, and behavioral intentions, using Chinese restaurants as its research setting. Results of the study revealed that dining atmospherics had significant effects on customers’ positive emotions, negative emotions, and perceived value. Further, both positive and negative emotions and perceived value also influenced customers’ post-dining behavioral intentions. Perceived value not only functioned as the greatest contributor to behavioral intentions but also mediated the relationship between emotional responses and behavioral intentions. Positive emotions and negative emotions had asymmetric effects on perceived value. Positive emotions showed a stronger capability in predicting perceived value. Chinese restaurant managers must utilize the effects of restaurant atmospherics to improve customers’ perceived value of the restaurant and their revisit intentions. Other practical implications are discussed as well.     

Relationships Among Perceived Value,Satisfaction, and Loyalty: Community-Based Ecotourism in Korea

Community-based ecotourism (CBE) is a significant segment of the rapidly growing tourism industry in Korea. This study examines the relationships among perceived value, satisfaction, and destination loyalty of CBE tourists in Korea. Data were collected from 254 visitors (aged 20 years and over) of six CBE villages. The Linear Structural Relationships (LISREL) statistical package was used for the analysis. Confirmatory factor analysis identified four dimensions of perceived value from 14 variables: economic, functional, emotional, and social. Through structural equation modeling (SEM), functional, social, and emotional value was found to have positive effects on overall value. Further, overall value and tourist satisfaction were a significant antecedent of destination loyalty. The empirical results indicate that a varied experiential program must be developed to increase the efficiency of CBE as a sustainable development tool.     

The Relationships Between Casino Quality,Image, Value,and Loyalty

This research builds on the idea that casino customers’ subjective, global judgments of service quality are shaped by experience of its specific attributes, and examines how casino customers form their evaluative attitudes toward the casino experience in the Macau context. Using the data collected from 525 Macau casino customers, we first identify four casino quality dimensions; namely, supporting facilities, staff service, diversity, and equitableness. We then test and validate a proposed model for the structural relationships between casino image (as a consequence of the four quality dimensions), value, and loyalty. In particular, value is shown to be a mediator of the relationship between image and loyalty from the perspective of casino customers. The results of our study can show Macau casino operators what constitutes customers’ casino experiences and aid them in enhancing their image, perceived value, and customer loyalty toward casinos.     

The mediating role of consumption emotions

Although the importance of affective reactions has been emphasized in the service industry, there are still relatively few empirical studies which conclusively explain how consumption emotions induce in a consumption situation and how such emotions play a role in customers’ satisfaction judgments in the context of ethnic restaurants. Accordingly, this study aimed to examine how differently positive and negative emotions mediate the influence of two fundamental values of ethnic restaurant consumption on levels of customer satisfaction. Data obtained through an online survey was analyzed by means of structural equation modeling analysis. Results demonstrate that utilitarian value directly and indirectly affects consumption emotions and customer satisfaction, whereas hedonic value only indirectly affects customer satisfaction through positive emotions. The findings suggest that not every perceived hedonic value leads to customer satisfaction unless customer experience positive emotions from such a value. In that regard, this study holds significant implications to ethnic restaurant marketers.     

Restaurant Authenticity: Factors That Influence Perception,Satisfaction and Return Intentions at Regional American-Style Restaurants

This study assessed perceptions of authenticity and its relationship with satisfaction and return intentions for regional American-style restaurants using randomly selected customers at a Southern-style country-cooking restaurant. Results showed that personal and restaurant attributes influenced perceived restaurant authenticity, with a restaurant’s food and beverage and local community marketing having the strongest influences. Results also showed that perceived authenticity influences restaurant satisfaction and return intentions. Findings suggest restaurants should ensure their food and beverage meets customers’ authenticity standards and that they should promote their community connections in order to enhance diner loyalty and return patronage. Implications are discussed in detail.     

How Customer Personality Traits Influence Brand Loyalty in the Coffee Shop Industry: The Moderating Role of Business Types

This study examines how perceptions associated with customer personality traits can affect customer satisfaction, customer brand identification (CBI), and involvement as well as the development of brand loyalty. Social identity theory was applied to explain these effects as it relates to coffee shop businesses and further investigate relationships between customers and a brand. The verified model with a survey sample of 743 customers confirmed that customer personality traits had significant effects on customer satisfaction and CBI. Customer satisfaction had positive effects on CBI, involvement, and brand loyalty. CBI had significant influences on involvement and brand loyalty. Involvement was, in turn, positively associated with brand loyalty. In addition, the relationships between these variables were moderated by business type (i.e., independent coffee shop vs. franchise coffee shop).     

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.     

旅行社品牌忠诚度细分研究

随着市场竞争的愈加激烈,忠诚顾客管理逐渐成为热门话题.本文通过电话调查的方法,运用分层聚类法从行为和态度忠诚两个维度把旅行社团队旅游产品顾客分为3类细分市场.即真正忠诚者、潜在忠诚者和虚假忠诚者.前者的态度和行为忠诚变量值最高;潜在忠诚者的行为忠诚变量值最低,而虚假忠诚者的态度变量值最低.这些特征很好地验证了已有品牌忠诚模型.文章最后讨论针对3类细分市场应该采取的营销策略,并指出后续研究的问题.     

Factors influencing customers’ dine out intention during COVID-19 reopening period: The moderating role of country-of-origin effect

COVID-19 pandemic negatively affected the restaurant industry and reopening provides restaurants an opportunity to survive this crisis. This study examined the interplay of perceived importance of preventive measures, dining involvement, brand trust, and customers’ intention to dine out at American Chinese restaurants during the reopening period. Additionally, the study investigated the moderating role of country-of-origin (COO) effect on these relationships. 296 U.S. restaurant customers recruited via a market research company completed the online survey. Structural equation modeling was used for data analyses. The results indicated that dining involvement had a direct positive effect on customers’ intention to dine out. Moreover, both perceived importance of preventive measures and dining involvement could enhance customers’ intention to dine out indirectly via brand trust. Positive COO effect moderated the relationship between perceived importance of preventive measures and brand trust. The study provided significant implications for restaurant operators in the U.S during the reopening period.     

Effects of customer-to-customer social interactions in virtual travel communities on brand attachment: The mediating role of social well-being

This study investigates a multiple mediation model, in which the effects of social interaction among members of virtual travel communities operated by online travel agency brands on brand attachment are mediated by five dimensions of social well-being. Data were collected from 375 customers of virtual travel communities who had interacted with other customers in those communities online. Findings suggest that (1) the positive effects of online customer-to-customer social interaction (CCSI) on brand attachment are mediated by five social well-being dimensions, (2) CCSI is positively related to five social well-being dimensions and brand attachment, and (3) five social well-being dimensions have significant influences on brand attachment. This study provides empirical evidence of how online CCSI in virtual travel communities can improve customers’ social well-being and brand attachment.     

Why do satisfied customers switch? Focus on the restaurant patron variety-seeking orientation and purchase decision involvement

Company efforts to make customers switch from competitive brands to their own or induce them to repurchase their own brands are very important in their marketing activities and in this regard studies of customer variety-seeking orientation and level of involvement in decision making play a crucial role in explaining customers’ product selection activities. The purpose of this study intends to examine interrelationships among customer satisfaction, loyalty, and switching intent in family restaurants and verify the moderating effect of customer variety-seeking orientation and purchase decision involvement. A total of 305 patrons in Korea participated. The results showed a positive relationship between customer satisfaction and loyalty. Participants expressing a high level of satisfaction were more likely to switch restaurants. Whether customers feel loyalty determines their switching intent. There were moderating effects related to customer variety-seeking orientation in the causal relationships between customer loyalty and switching intent. Limitations and future research directions are also discussed.     

An examination of the effects of motivation on visitors' loyalty: case study of the Golestan Palace,Tehran

This study investigates a causal relationship between three motivational dimensions, three evaluative constructs (perceived value, experience quality and satisfaction) and destination loyalty. A total of 389 respondents completed a survey conducted at a main World Heritage Site - Golestan Palace- in Tehran. Using structural equation modeling (SEM) technique, the results show that the effect of motivation on loyalty occurs by its certain dimension(s), through mediating evaluative variables. That is, the quality of experience has a direct effect on perceived value and perceived value has a direct effect on satisfaction and an indirect effect on loyalty. Satisfaction also has a direct effect on loyalty. The findings are expected to help heritage managers understand heritage visitors and adopt effective marketing strategies for target segments.     

Airport shopping – an emerging non-aviation business: triggers of traveler loyalty

ABSTRACT

Despite the growth of the airport duty-free shopping market, little research has examined travelers’ shopping behavior at airports, shopping at airports being an important source of non-aviation revenue for airport operators. This study was designed to examine travelers’ loyalty formation with regard to duty-free shopping at airports by considering the role of perceived value, satisfaction, desire, and alternative attractiveness. A field survey at an international airport was conducted. A proposed theoretical framework was tested using structural equation modeling. Results indicated that perceived value, satisfaction, desire, and loyalty had significant associations, and these variables sufficiently accounted for loyalty. In addition, satisfaction played a prominent role in determining loyalty, and this variable along with desire acted as a significant mediator. Moreover, alternative attractiveness significantly moderated desire and loyalty relationship. Overall, the findings of this study considerably increased our understanding of travelers’ evaluation and loyalty generation processes with regard to duty-free shopping at airports.     

Do members want the bells and whistles? Understanding the effect of direct and partner benefits in hotel loyalty programs

ABSTRACT

As a way of increasing the perceived value of hotel loyalty programs, hoteliers are partnering with non-hotel brands to differentiate and drive member engagement. We examine the effect of such strategic alliances on the loyalty to a member program and further test a structural equation model with n = 469 active loyalty members. Our model investigates whether tier status and satisfaction function as mediators of the effects of a strategic alliance on brand loyalty. Our findings indicate that the benefits that loyalty programs and partnerships with non-hotel brands offer can positively influence brand loyalty when the member’s tier status and satisfaction mediates.