Past Experience and Self-Image in Fine Dining Intentions

Abstract

The purpose of this study is to explore fine dining restaurants' performance factors and their differential effects on behavioral intentions of novice (i.e., first time) versus experienced (i.e., repeated) customers. In addition, a moderating role of self-image, which was held by the customer, for restaurant performance is investigated to increase restaurant marketers' understanding of how fine dining customers decide to repatronize a restaurant. Results confirm that enhanced performance in service and product quality and physical environments increases the customer's perceptions of overall restaurant performance and customer behavioral intentions. However, the customer's perceptions of restaurant performance appear to have different implications for either his/her intention to repatronize or to recommend, respectively. Understanding the customer's self-image perceptions and past

Effects of campus foodservice attributes on perceived value, satisfaction, and consumer attitude: A gender-difference approach

“…Facility has been identified as an additional factor affecting customers' perceptions of a restaurant and campus foodservice (e.g., Andaleeb and Caskey, 2007;Auty, 1992;Kim et al, 2009;Kwun and Oh, 2006). Facility, in this study, refers to the atmosphere and operational characteristics of the sample campus foodservice.…”

“…In view of that, perceived quality is defined as the consumer's judgment about an entity's overall excellence or superiority (Zeithaml, 1988). As a core product of a foodservice operation, food quality has received the most consideration and has been investigated in various aspects, such as flavor, aroma, texture and temperature (e.g., Andaleeb and Caskey, 2007;Kim et al, 2009;Kwun and Oh, 2006;Namkung and Jang, 2007). Increasing interest in and attention to service-quality literature also brought considerable attention to foodservice research and has identified service quality as another core element in dining experience (e.g., Andaleeb and Conway, 2006;Brady et al, 2001).…”

“…Increasing interest in and attention to service-quality literature also brought considerable attention to foodservice research and has identified service quality as another core element in dining experience (e.g., Andaleeb and Conway, 2006;Brady et al, 2001). Both of these tangible and intangible aspects of foodservice operation have been identified as essential attributes in understanding perceived value, satisfaction, and behavioral intentions of consumers (Kivela et al, 1999;Kwun and Oh, 2006;Namkung and Jang, 2007;Pettjohn et al, 1997), as well as in campus foodservices (Andaleeb and Caskey, 2007;Kim et al, 2004Kim et al, , 2009). Thus, the first four research hypotheses are proposed:…”

Understanding customer behavior in name-brand Korean coffee shops: The role of self-congruity and functional congruity

“…Some hospitality and tourism studies have investigated how self-congruity predicts customer retention for fine dining restaurants (Kwun and Oh, 2006), brand loyalty toward hotels (Back, 2005;Han and Back, 2008), and destination choices (Chon and Olsen, 1991;Sirgy and Su, 2000). However, the studies on functional congruity is quite limited in the hospitality context.…”

A new research platform to contribute to the pleasure of eating and healthy food behaviors through academic and applied Food and Hospitality research

“…Guests could report their past experience in different ways: appreciation and evaluation, loyalty to a brand or a property (Hemmington, 2007) or recommendation, such as stories to friends after experience (e.g. Kwun & Oh, 2006). This research will focus on the meal experience in the specific context of Grand Chefs Relais & Châteaux.…”