The chain of effects from authenticity cues to purchase intention: The role of emotions and restaurant image |
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| Institution: | 1. School of Tourism Management, Sun Yat-sen University, 135 Road Xin Gang Xi, Guangzhou, 510275, China;2. Huddersfield Business School, Univeristy of Huddersfield, Queensgate, Hudderfield, HD1 3DH, West Yorkshire, UK;3. School of Tourism Management, Sun Yat-sen University, China;1. Department of Tourism, Sport and Hotel Management, Griffith University, 170 Kessels Rd, Nathan QLD, 4111, Australia;2. Department of Tourism, Sport and Hotel Management, Griffith University, Parklands Dr, Southport QLD, 4215, Australia;1. Division of Engineering, Business, and Computing Penn State Berks Tulpehocken Road, P.O. Box 7009, Reading, PA 19610, United States;2. School of Hospitality & Tourism Management, Oklahoma State University, 365 Human Sciences, Stillwater, OK 74078, United States;3. The School of Hospitality Business, Broad College of Business, Michigan State University, 667 North Shaw Lane, East Lansing, MI 48824, United States;1. Wichita State Universty, 1845 Fairmount St., Wichita, KS 67260, United States;2. University of Kentucky, 550 South Limestone, Lexington, KY 40506, United States;1. School of Hospitality and Tourism Management, Spears School of Business, Oklahoma State University, 365 Human Sciences, Stillwater, OK, USA;2. Department of Tourism and Hotel Management, College of Tourism and Archaeology, King Saud University, Building 16, Riyadh, Saudi Arabia;1. College of Hospitality and Tourism Management, Sejong University, 98 Gunja-Dong, Gwanjin-Gu, Seoul 143-747, Republic of Korea;2. School of Tourism, Hanyang University, 17 Haengdang-dong, Seongdonggu, Seoul 133-791, Republic of Korea |
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| Abstract: | The current study aimed to address the lack of studies on consumers’ perceived authenticity of traditional restaurants. Specifically, this study examined the antecedents of perceived authenticity by focusing on three restaurant attributes (i.e., authenticator, ownership type, and history). Additionally, by utilizing cognitive appraisal theory, the current study developed an authenticity model to enhance our understanding of the effect of perceived authenticity on consumer behavior. The results show that authentication by local people and chain ownership significantly enhance consumers’ perceived authenticity. Moreover, consumers’ perceived authenticity influences their purchase intention both directly and indirectly through restaurant image and positive emotion. This study’s findings provide traditional restaurateurs with insights into how to enhance perceived authenticity and purchase intention. |
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| Keywords: | Perceived authenticity Traditional foods Traditional restaurants Emotions |
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