Contingency variables for customer share of visits to full-service restaurant

Kim, Wansoo; Ok, Chihyung; Canter, Deborah D.

doi:10.1016/j.ijhm.2009.07.003

Cited by 47 publications

(42 citation statements)

References 63 publications

(130 reference statements)

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“…In other words, a positive customer experience leads a customer to form a preference for a brand (e.g., Hellier et al, 2003;Kim et al, 2010). Consumer attitudes come from evaluating brands after consuming products or services (Bolton and Drew, 1991;Holbrook and Corfman, 1985).…”

Section: Effects Of Utilitarian and Hedonic Attitudes Toward Restauramentioning

confidence: 99%

“…Brand preference (Hellier et al, 2003;Kim et al, 2010) • When I make a dining out decision, I consider this restaurant a viable choice very often. • This restaurant meets my dining needs better than other comparable fine dining restaurants.…”

Section: Responsivenessmentioning

confidence: 99%

“…For example, Han and Ryu (2009) showed that a high quality physical environment (using décor and artifacts, spatial layout, and ambient conditions) creates more customer satisfaction. Kim et al (2010) noted that interactional quality affects customer satisfaction. In addition, Namkung and Jang (2007) examined the role of food quality, especially presentation, menu variety, taste, freshness, and temperature, in predicting customer satisfaction.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The antecedents and consequence of consumer attitudes toward restaurant brands: A comparative study between casual and fine dining restaurants

Hwang

2013

International Journal of Hospitality Management

Self Cite

157

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Section: Effects Of Utilitarian and Hedonic Attitudes Toward Restauramentioning

confidence: 99%

Section: Responsivenessmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The antecedents and consequence of consumer attitudes toward restaurant brands: A comparative study between casual and fine dining restaurants

Hwang

2013

International Journal of Hospitality Management

Self Cite

157

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“…Yanamandram & White (2006) described inertia as a condition where customers' repeat purchases occur because of their laziness, inactiveness, or passiveness. In other words, such customers' repeat purchases result simply from a lack of goal-directed behaviors [37], from a lack of conscious decision to change [38], or from being conditioned by habit [15]. In this situation, the customer repeats the same buying behaviour to limit the information search process and the cost of thinking [39].…”

Section: The Effects Of Inertia On Variables' Relationshipsmentioning

confidence: 99%

“…A strong inertia customers perceived means their disinterest in actively processing relevant information to make the best possible choice [13,14]. Thus, inertia leads them to repeat the same purchase pattern, similar to a habit [15], concentrating on familiar few organic/non-organic foods. However, fewer studies have been done to the buying behavioral of organic food.…”

Section: Introductionmentioning

confidence: 99%

Organic food consumption in China: the moderating role of inertia

Yen

2018

MATEC Web Conf.

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Abstract. Despite the progressive development of the organic food sector across Taiwan Strait, little is known about how consumers' self congruity will influence organic food decision through various degrees of attitude and whether or not consumers with various degrees of inertia will vary in their intention to buy organic foods. The current study aims to examine the effect of consumption self congruity on behavioral intention related to organic food consumption under the mediating role of attitude as well as the moderating role of inertia. Research data were collected from organic food consumers across Taiwan Strait via a questionnaire survey, eventually obtaining 500 valid questionnaires for analysis. This study tested the overall model fit and hypotheses through structural equation modeling method (SEM). The results show that consumer attitude significantly mediates the effects of self congruity on organic food purchase intention. Moreover, the moderating effect of inertia is statistical significance, indicating that the relationship between attitude and purchase intention becomes weaker in the condition of consumers with higher degree of inertia. Several implications and suggestions are also discussed for organic food providers and marketers.

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Consequences of a green image of drone food delivery services: The moderating role of gender and age

Hwang

Kim

2019

Bus Strat Env

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Drone food delivery services play a significant role in protecting the environment, because the services are operated by batteries that can be charged with electricity.Therefore, this study tried to examine a green image in the context of drone food delivery services. More specifically, this study proposed that a green image of drone food delivery services plays an important role in the formation of attitude toward using the services. In addition, it was hypothesized that the attitude has a positive influence on behavioral intentions including intentions to use, word-of-mouth intentions, and willingness to pay more. Lastly, the moderating role of gender and age was proposed during the theory-building process. A theoretical model, which included 12 hypotheses, was developed and tested using a total of 427 samples collected in Korea. The data analysis results showed that a green image of drone food delivery services has a positive influence on attitude toward using the services, which in turn positively affects three subdimensions of behavioral intentions. Furthermore, gender and age played partly as a moderator. The current paper was the first to study the green image of drone food delivery services, so the findings of this study mean a lot to the theoretical aspect.

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Contingency variables for customer share of visits to full-service restaurant

Cited by 47 publications

References 63 publications

The antecedents and consequence of consumer attitudes toward restaurant brands: A comparative study between casual and fine dining restaurants

The antecedents and consequence of consumer attitudes toward restaurant brands: A comparative study between casual and fine dining restaurants

Organic food consumption in China: the moderating role of inertia

Consequences of a green image of drone food delivery services: The moderating role of gender and age

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