This paper sheds light on tourists emotional experiences on holiday, which are central to increase our understanding of tourist behavior. Tourists usually travel to cities with good impression. Choosing a travel destination is definitely a complicated decision-making process for tourists. For safety concerns, some tourists intentionally visit somewhere familiar and nearby, but avoid nations or areas with high crime rates or political instability. A wide range of perceptions governs the desirability and appeal of a destination to the potential traveler. The importance of investigating perceptions of travel risks has been recognized with in a number of different disciplines, such as psychology, sociology, criminology and marketing. It is often assumed that perceptions of safety and security may influence individuals destination choice. Consumers use information gathered from various sources like word of mouth, different forms of media, guidebooks, talking to friends and relatives, to form a perception of a particular destination. This is a quantitative study conducted in Malaysia. The respondents who participated in this research were the nationals of Malaysia, India, China, Indonesia, Australia, and France, etc. The study found that most holidaymakers perceive earthquake, tsunami, SARS, terrorist activities, swine flu as risk. The results of the study suggest that safety, peace and stability are major concerns for tourists while choosing their travel destination.
This study investigates the link between the different service characteristics that have an influence on customer satisfaction in university cafeteria food services. A conceptual model comprising of different variables like food and beverage quality, service quality, food choice, price and value equality, and ambience were studied for customer satisfaction to explore the relationship among them. This study examined how dining experiences influence the satisfaction and loyalty of both non-mature (students) and mature (staff) customers, in order to find their similarities and differences within the context of university cafeteria services. The study was conducted at Taylor's University in Malaysia by using a quantitative research approach, and 231 students and 63 staff members of the university participated in the study. The findings reveal that the various quality factors considered in the study are positively correlated with customer satisfaction and have a significant impact on the satisfaction level of both students and staff who dined at the university cafeteria. It could be concluded from the results that the influence of price offered at the university cafeteria had a significant effect on respondents' loyalty. The result of this study offers a direction towards better the services and facilities, which lead to an increase of the competitive influence of the restaurant business in the marketplace.
Abstract:Food business has become a popular trend for entrepreneurs these days. However, it seems that many entrepreneurs do not know how important is the first impression and the services offered to their guests. Consequently, many restaurants have a generally poor service, and therefore, many are closed as soon as they are opened. This study concerns more on how the first impression works in a fine-dining restaurant; hence, restaurateurs will able to know how to build on a customer's good first impression. Previous studies, experts' opinions, and the theories related to the topic of this study were referred and used in this study. The study was carried out in restaurant 'C', located in Tampere, Finland. Samples were collected from the guests who visited the restaurant 'C'. This study contributes new knowledge regarding the first impression, and how it affects the customers' decision behaviour as well as three different types of service clues (mechanic, humanic, and functional clues) and how they influence the customers' perception.
The college student's market is expanding. Earlier research shows that the common wisdom that college students and fast food go together seems valid. These young adults had formed a substantial market for the fast food industry. Both Mechanic clues and Humanic clues will be used to test the influence on college students' perception of the service quality of fast food restaurants. The objectives of this study were to gauge the college students' perception towards fast food restaurant and to determine whether Mechanic clues or Humanic clues have more impact on the perception of college student as service experience which influences the customers' perception is affected by Mechanic clues and Humanic clues; it effected the emotional perceptions of quality. Consequently, this leads to a quantitative research which examined the combined effects of the physical environment (Mechanic clues) and the behaviour of employees (Humanic clues).
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