Does perceived restaurant food healthiness matter? Its influence on value, satisfaction and revisit intentions in restaurant operations in South Korea

Kim, Hyun Jeong; Park, Jeongdoo; Kim, Myung Ja; Ryu, Kisang

doi:10.1016/j.ijhm.2012.10.010

Cited by 161 publications

(170 citation statements)

References 48 publications

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“…We used 3-item scale developed by Blodgett, Hill, & Tax, (1997) and used in prior study by (Kim et al, 2013). A sample item was: "It is very likely that I will revisit a hospital in Turkey".…”

Section: Intention To Revisitmentioning

confidence: 99%

eWOM, revisit intention, destination trust and gender

Abubakar

İlkan

Al-Tal

et al. 2017

Journal of Hospitality and Tourism Management

256

168

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This article investigates the impact of eWOM on intention to revisit and destination trust, and the moderating role of gender in medical tourism industry. Result from structural equation modeling (n=240) suggests the following: (1) that eWOM influences intention to revisit and destination trust; (2) that destination trust influences intention to revisit; (3) that the impact of eWOM on intention to revisit is about 1.3 times higher in men; (4) that the impact of eWOM on destination trust is about 1.2 times higher in men; and (5) the impact of destination trust on the intention to revisit is about 2.3 times higher in women. Implications and future research directions are discussed.

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Section: Intention To Revisitmentioning

confidence: 99%

eWOM, revisit intention, destination trust and gender

Abubakar

İlkan

Al-Tal

et al. 2017

Journal of Hospitality and Tourism Management

256

168

View full text Add to dashboard Cite

show abstract

“…Interestingly, more cruise passengers are demanding heart healthy cuisine and diabetic/sugar free menus (CLIA, 2011b) which signify that they may base their cruise line choice on the availability of healthy food options. Food healthiness has been deemed an important factor in consumers' food decisionmaking (Kim et al, 2013). As cruise passengers are increasingly concerned about gaining weight during their cruise vacation (CLIA, 2011b), interest in healthy eating is rising.…”

Section: Managerial Implicationsmentioning

confidence: 99%

Impacts of cruise service quality and price on vacationers’ cruise experience: Moderating role of price sensitivity

Chua¹,

Lee²,

Goh³

et al. 2015

International Journal of Hospitality Management

186

140

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a b s t r a c tIn view of the increased interest in cruise vacations and limited study on cruises, the purpose of this study was to shed light on an understanding of cruise vacationers' evaluations of onboard experiences with cruise lines in North America and their loyalty-formation process. The empirical results revealed that interactional quality and outcome quality were significantly and positively associated with novelty and perceived value which in turn, affected satisfaction and loyalty. In addition, perceived price was a significant and negative predictor of perceived value. The moderating function of price sensitivity showed that novelty was more effective in inducing satisfaction in the low price sensitivity group and it was more effective in enhancing perceived value in the high price sensitivity group. Overall, these results help cruise line operators who observe that cruise vacationers have become more demanding on service quality, price, and value. Practical and theoretical contributions are discussed.

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“…To avoid potential health-related problems, customer interest in healthy eating has increased, especially when consuming foods away from home (Jones, 2009). The U.S. National Restaurant Association reported that customers tend to select healthier menu items (Kelso, 2012), control portion size, and prefer to visit restaurants that offer such choices (e.g., brown rice, vegetarian dishes) (Anderson et al, 2007;Kim et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…With the increased concern about healthy eating behavior, researchers have focused on nutritional information on restaurant menus (Hwang and Lorenzen, 2008;Sharma et al, 2011), quality of healthy food at restaurants (Kim et al, 2013), nutritional labeling (Carange et al, 2004), and visual icons for healthy items (Jones, 2009). However, what drives the customer's desire to look for healthy options on restaurant menus has been overlooked.…”

Section: Introductionmentioning

confidence: 99%

“…Value has been considered predictive of customers' satisfaction and their intentions to revisit a restaurant (e.g., Hutchinson et al, 2009;Petrick, 2004). To the best of our knowledge, Kim et al (2013) were the first to examine customer value in determining healthy food items in a restaurant context. Although Kim et al (2013) attempted to connect value to health, value was conceptualized as the comparison between price and quality, rather than the psychological aspects of value related to consumer health.…”

Section: Introductionmentioning

confidence: 99%

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