首页 | 本学科首页   官方微博 | 高级检索  
相似文献
 共查询到20条相似文献,搜索用时 15 毫秒
1.
This study investigated whether restaurant customers switch to other restaurants due to satiation or diminished satisfaction. To achieve its objectives, this study extended well-known relationships among perceived quality, satisfaction, and behavioral intentions by including satiation and further examined the role of satiation on switching intentions. The results of this study showed that satiation was negatively associated with satisfaction but differed from diminished satisfaction. Further, the study results endorsed that satiation significantly influenced switching intentions, whereas satisfaction did not. This supports that customers switch to other restaurants not because they are less satisfied but because they are satiated. Regarding the relationship between perceived quality and satiation, service quality and food quality considerably reduced satiation levels, whereas physical surroundings were associated with an increase in satiation. In addition, satiation fully mediated the relationship between perceived quality and switching intentions, which emphasizes the importance of satiation in customer switching intentions. Findings and implications are provided in the main body of this paper.  相似文献   

2.
    
In spite of the relativistic nature of Customer Value concept, research on differences in Value perceptions across cultures is still scarce. Gaining insight about this issue would be especially relevant for highly competitive and globalized industries such as Fast-Food or Quick-Service Restaurants (QSR). The purpose of the present paper is to identify Value dimensions in this industry and to analyze the links between dimensions of Value, Satisfaction and Loyalty, testing the consistency of the results obtained across three different countries. To achieve this aim, after one in-depth interview with a QSR manager and two intercultural focus groups with QSR customers, a questionnaire is built and answered by a sample of 366 individuals from Guatemala, Spain and Germany. Results from a structural model, estimated with PLS, depict relations between Value dimensions, Satisfaction and Loyalty, showing significant differences across the three cultural groups. Conclusions are derived, in terms of theoretical and managerial implications, and limitations and future lines or research are presented on both Value creation in QSR and on the specificity of the Value-Satisfaction-Loyalty chain.  相似文献   

3.
    
This study aims to increase our understanding of the effects of food pictures in formulating customers’ expectations and performance evaluation, which, in turn, affect customer satisfaction, trust, and behavioral intentions in the restaurant context. Extending the expectancy disconfirmation theory, we have conducted three experimental designed studies involving a total of 1105 customers. Specifically, study 1 explores three disconfirmation magnitudes (low, moderate, high) and their impact on customer evaluations and behaviors. Study 2 demonstrates the interactive effects of disconfirmation magnitude and branding on customer trust, suggesting that branding mitigates the negative effect of disconfirmation magnitude on trust. Study 3 includes individual differences of disconfirmation sensitivity to explain the variation of the expectancy disconfirmation model, revealing that customers with higher disconfirmation sensitivity are less likely to be satisfied and trust a restaurant as the disconfirmation magnitude increases. Theoretical and managerial implications are provided.  相似文献   

4.
    
This study examined American customers’ perceptions of values regarding dining experiences in Korean restaurants in the United States. Specifically, the effects of hedonic and utilitarian values on customer satisfaction and behavioral intentions were investigated. This study also examined the moderating effect of familiarity with Korean restaurants on the relationships among perceived values, satisfaction, and behavioral intentions. Overall, the results indicated that American customers valued the utilitarian aspects of Korean restaurants more than the hedonic aspects. Additionally, utilitarian aspects had a stronger impact on customer satisfaction and behavioral intentions than hedonic aspects. However, when considering customers’ familiarity level with the restaurants, hedonic aspects more effectively induced positive behavioral intentions in the low familiarity group, proving that familiarity has a moderating role. Conversely, utilitarian aspects appeared to be more influential in terms of the behavioral intentions of the high familiarity group. Theoretical and practical implications are also discussed.  相似文献   

5.
    
This study examines the relationships among the perceived value of a loyalty program, customer satisfaction with a loyalty program, affective commitment, switching barriers, and customer brand loyalty in the hotel context. An online survey method with a quantitative approach was used. Our results from a structural equation model revealed that the perceived value of a loyalty program is essential in the formation of customer brand loyalty. Lastly, findings from an indirect analysis showed that affective commitment and switching barriers mediated the relationship between the perceived value of a loyalty program and customer brand loyalty. Overall, our research will help researchers and practitioners demonstrate to the industry that the loyalty program is a crucial strategy for customer loyalty and helps develop competitive loyalty programs for success.  相似文献   

6.
This study was designed based on the notion that when people visit a restaurant repeatedly their overall enjoyment of the dining experience may decrease due to the nature of satiation. Thus, this study set out to understand the effect of repeated experiences on consumers’ affective responses. Specifically, this study examined whether or not repeated visits contribute to diners’ satiation and, if so, to identify patterns of satiation. To fulfill these objectives, this study randomly distributed questionnaires to customers of upscale and casual dining restaurants in the U.S. The results of this study suggested that consumers’ satiation levels increase according to the frequency of visits over both two- and six-week periods. However, satiation patterns differ over the two periods. Upscale restaurant customers feel satiated more quickly than casual dining restaurant customers when they revisit the same restaurant more often. Further, customers with more self-control feel less satiated after repeated dining experiences than customers with less self-control. However, customers with different optimal stimulation levels did not show a difference in satiation patterns after repeated dining experiences. Detailed findings and implications are provided in the main body of this study.  相似文献   

7.
ABSTRACT

The present qualitative study utilized a long interview protocol to evaluate the sales forecasting process in the commercial restaurant setting. This qualitative study consisted of interviewing twelve managers representing seven companies. The results validated the four dimensions; functional integration, approach, systems, and performance measurement found earlier in more general business settings. The companies were found to exhibit characteristics of three of the four stages in the four dimensions. The fourth stage, representing the most actualized company, was not reached by any of the companies in this study. This could be interpreted to mean that the commercial restaurant setting is not as advanced as conquerable companies in the industry. The concept, training, emerged during the analysis. Scenarios were developed to explain the relationship of training to the original dimensions.  相似文献   

8.
    
Museums seek to provide visitors with memorable experiences. However, some visitors experience a hedonic decline and satiation after their visit. The present research aims to evaluate how the time spent, the route, and the anticipation of the visit might either prevent or further visitor satiation. A field study and a field experiment are performed. Findings reveal that spending more time in the museum and anticipating the content can increase the perceived satiation and diminish visitors' emotional response, although the attention level diminishes for short visits and when the content is not anticipated. In a real context, following a free route reduces perceived satiation, with visitors following a self-regulatory process and adapting the time spent to the level of satiation.  相似文献   

9.
Unethical behavior is a significant problem for all members of society. One of the ways workers learn acceptable ethical behavior is by observing successful members of the organization. This paper examines the actions of management and the subsequent affect on the ethical optimism of workers in the restaurant industry. Ethical optimism refers to the belief that if an individual behaves ethically they will enjoy success within the organization. Beyond extending the work on ethical optimism this study produced several results of particular interest. Significant differences were identified between ethnic groups, men and women, and length of employment of workers.  相似文献   

10.
Leadership is a much-studied topic, and yet, the topic still attracts researchers. As an essential factor in every organization, however, leadership contributes significantly to a business failure, especially in small independent restaurant businesses and this could be due to the unique operations of the industry and the lack of leadership studies on small hospitality businesses. This study aims to fill the gap by exploring the ideal characteristics for small independent restaurant leaders to become an effective leader using a qualitative approach from their employees’ perspectives. Qualitative data were collected through four focus groups and one dyadic interview. The findings of the qualitative data analysis revealed nine themes: respectful, compassionate, effective communicator, experienced, effective delegator, gives recognition, sociable, emotionally controlled, organized. The paper discussed implications of the findings for small independent restaurant businesses and the hospitality industry in general as well as implications for theory.  相似文献   

11.
Using the decision- and experiential-oriented perspectives as theoretical guides, this article reported an empirical assessment of service quality in restaurant operations. We proposed and tested a conceptual model of service quality using structural equation modeling. Using data from a sample of 284 customers from two large full-service restaurants in southern China, we investigated the relationships of service quality, customer satisfaction, and frequency of patronage. The results supported the significant links between service quality and customer satisfaction, service quality and repeat patronage, but not customer satisfaction and repeat patronage. The study has provided important insights into service quality and customer satisfaction in the field of restaurant operations.  相似文献   

12.
This article details the findings of a preliminary study carried out in Edinburgh restaurants producing representations of chefs’ attitudes to healthy eating. Despite a lack of awareness of government targets and promotions aimed at the Hospitality industry, chefs were positive towards healthy eating and believe that they were already practising it. They perceive their role as being multi-faceted from deferential service provider to educator and artist relying mainly upon their own inspiration when creating menus. Tension between commercial goals and moral principles was evident by the fact that customers were perceived as the main barrier and equally the main reason to offer healthy options on the menu.  相似文献   

13.
In a between-subjects experimental design, Korean-Americans and U.S. born non-Koreans were asked to watch a virtual tour of a restaurant and then complete the following sentence: “This restaurant is a good place to go when….” Findings indicate that the Korean-Americans were much more likely to finish the sentence with a collective phrase than the non-Koreans. Moreover, those Korean-Americans utilizing an integration pattern of acculturation were more prone to demonstrate a collective mindset in the sentence completion task than those employing an assimilation pattern of acculturation.  相似文献   

14.
Consumers always face a tradeoff between making a purchase decision now and continuing information searching with delayed purchase decision. This study extends extant literature by empirically investigating the effects of online peer reviews on consumers’ timing of booking a restaurant using a merged data set of online peer reviews and consumer reservation records. The results show that the rating valence, rating variation, and review content richness of online peer reviews positively motivate potential consumers to book a restaurant earlier, while the time interval between successive reviews hinders consumers’ booking decision. It is also found that the effects of rating valence on timing of restaurant booking depend on the different levels of rating variation and review content richness. The findings of this study help practitioners better understand consumers’ purchase decision process and improve marketing strategies.  相似文献   

15.
Hospitality servicescapes incorporate physical complexity and social interaction. These two features are often measured separately but rarely measured together in attempts to uncover consumer perceptions within these settings. A psychometric scale developed within the restaurant setting shows a five-dimensional structure for capturing the personality of a hospitality setting. In contrast to attribute-based measures, this measurement approach highlights the importance of service interactions in shaping consumer perceptions. The items proposed account for the dynamism of the setting including the heterogeneity possible due to high service levels. The scale indicates how certain consumer perceptions, as outlined in the dimensions of the proposed scale, are likely to influence consumer outcome behaviors. Managerially, the scale provides a more precise understanding of consumer perceptions within restaurants. As such, the scale can serve as an interesting positioning tool as well a method to evaluate consumer perceptions of restaurants.  相似文献   

16.
    
As research into local foods has advanced, focus has shifted toward the antecedents that may better explain and predict attitudes and behaviors toward local foods. An expanded nomological network is proposed that integrates new and existing constructs in a means-end chain series of relationships. Relationships are empirically tested with multidimensional operationalizations of focal constructs, fielded in a consumer survey, and analyzed through structural equation modeling. Results demonstrate non-random, systematic patterns of relationships across personal values restaurant patrons hold, benefits they derive from local foods, how they actually define local foods, and their attitudes toward local foods. Contributions to marketing theory include the integration of new constructs with existing theory to establish new relationships that better explain and predict local foods perceptions and attitudes. Important considerations for the marketing of local foods include rethinking the scope of what constitutes local foods, options for positioning local foods, and implications for messaging and design.  相似文献   

17.
18.
    
This paper is about innovative restaurants in the single-asset (sun-sea-sand) mass-tourism city of Antalya, and focuses on the supply side of the restaurant market. The broader aim of the paper is to show that the mass-tourism city of Antalya is more differentiated than one might expect. The specific aim of the paper is to find out what types of restaurants are more innovative than others and in what types of tourism places in the city they are located. The empirical research is based on interviews with 54 managers and chefs, the results of which are analysed with quantitative methods of relational analysis such as correspondence- and chi-square analysis. The main result of the empirical research is that high-quality restaurants, visited by a mix of locals and tourists, and are located in a specific urban places, are most innovative.  相似文献   

19.
Ole Skalpe   《Tourism Management》2003,24(6):623-634
The purpose of this paper is to apply accounting-based risk measures to describe and compare the risk involved in accommodation and restaurants to three other industries. It is found that the variation in earnings is particularly high in construction, but also significant in accommodation and restaurants. The volatility in construction is caused by variance in sales. Construction companies experience low profits when the economy is depressed, while earnings boom when the economy progresses. On the other hand, earnings in retail are stable. It appears that retailing provides low risk and steady profits.The sales variance in accommodation and restaurants is fairly low. The high variability in earnings is mainly caused by operational and financial leverage. Despite the high total risk, hotels and restaurants earn less profit than the other industries examined. Apparently, the market does not reward self-inflicted risk induced by high leverage. Perhaps Norwegian accommodation providers and restaurant keepers have concerns other than maximising profit and minimising risk, and owners’ lifestyles are reflected in the financial accounts. An alternative explanation might be that the accommodation/catering sector has had unrealistic expectations in the period covered by the research.  相似文献   

20.
Using a random sample of 485 household from Al-Ain, Abu Dhabi, the study estimates household demand for Food Away from Home (FAFH). The study uses household production model to estimate the demand for FAFH. The estimated income elasticities for FAFH are positive and elastic implying that growth in expenditure on FAFH outpaces growth in income. Urdu speaking have the highest growth in expenditure on FAFH as their income grow, followed by Emiratis, English and Arabs. As compared to Emiratis, Arabs and English spend significantly less amount on FAFH while Urdu speaking spend significantly higher amount. The expenditure on FAFH in popular restaurants is statistically less as compared to Asian restaurants. Hence, the industry should expect a growth in demand for FAFH especially keeping in view the expanding Emirati economy.  相似文献   

设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号