Fine-Dining Restaurant Selection: Direct and Moderating Effects of Customer Attributes

Harrington, Robert J.; Ottenbacher, Michael C.; Kendall, K. W.

doi:10.1080/15378020.2011.594388

Cited by 105 publications

(67 citation statements)

References 28 publications

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“…This study's results are consistent with those of previous studies showing that expectations are likely to moderate customers' buying behavior (A. Chen et al, 2015;Harrington et al, 2011;Kincaid, Baloglu, Mao, & Busser, 2010;). Furthermore, this study's findings indicate the scope of the moderating effect of expectations on the relationship between trade show stimuli and nonbusiness visitors' emotions.…”

Section: Effects Of Trade Show Environments 677supporting

confidence: 83%

“…According to Devlin, Gwynne, and Ennew (2002), expectations are what customers feel they should receive. Harrington, Ottenbacher, and Kendall (2011) found that expectations are one of the most important factors that affect customers' behavioral intentions. Expectations have been applied to the study of trade show exhibitors because consumers visit trade show with the expectation of finding products they need and enjoying the atmosphere (Breiter & Milman, 2006;Kozak & Kayar, 2008).…”

Section: The Influence Of Visitors' Expectationsmentioning

confidence: 99%

See 1 more Smart Citation

The Effects of Trade Show Environments on Visitors

Wong¹,

Li²,

Chen³

et al. 2017

Event Management

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Tourism trade shows that are open to the public as well as to buyers and sellers are an emerging channel for the promotion of products to potential tourists. However, few studies have explored the influence of environmental stimuli on nonbusiness visitors' emotions. Moreover, the moderating effect of visitors' expectations remains understudied in the context of trade show management. To address this issue, this study reports on research derived from 611 respondents at a Taiwanese tourism trade show through a modified Mehrabian–Russell model. Structural equation modeling of the data shows that positive emotions positively influence behavioral intentions, but negative emotions do not negatively influence behavioral intentions. Among the three stimuli (i.e., information rate, service staff quality, and atmospherics), only information rate and service staff quality positively affect positive emotions and negatively affect negative emotions. The results show that visitors with high and low trade show visit expectations react differently to environmental stimuli at trade shows.

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Section: Effects Of Trade Show Environments 677supporting

confidence: 83%

Section: The Influence Of Visitors' Expectationsmentioning

confidence: 99%

The Effects of Trade Show Environments on Visitors

Wong¹,

Li²,

Chen³

et al. 2017

Event Management

View full text Add to dashboard Cite

show abstract

“…In spite of one informant has a comment on 3-star hotel which has the minimum implication of FSHP in their premises, they urge to continue to deliver safe food. According to Harrington, Ottenbacher, & Kendall, 2011, food safety is very important for restaurant consumers, as these perceptions may result in the loss of customers if they decide to dine at other restaurants that are considered safer.…”

Section: Discussionmentioning

confidence: 99%

Food Safety and Hygiene Practice among Hotel in Malaysia: Qualitative Approach

Jeinie¹,

Sharif²,

Saad³

et al. 2016

E-BPJ

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This study examines the effectiveness of food safety and hygiene practice (FSHP) among restaurants in a selected Malaysian hotel and impact of FSHP toward culinary intern. It is essential to examine effectiveness FSHP among the hotel restaurants and its impact on culinary intern towards producing competent food handler. Using qualitative method, five (5) of culinary intern were interviewed. The data were then transcribing and analyzed using Atlas.ti software. Finding of a current study confirming the effectiveness FSHP in a hotel restaurant in Malaysia depends on the type of hotel, star rating, and location.

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“…Os consumidores de restaurantes muitas vezes avaliam critérios diferentes, relacionados à qualidade dos alimentos, preços e outros benefícios que geram valor (Harrington, Ottenbacher & Kendall, 2011). Isso é consistente com a percepção da vasta gama de produtos e serviços entre os quais os consumidores podem escolher, a fim de satisfazer suas necessidades.…”

Section: Revisão De Literaturaunclassified

Choosing a Restaurant: important attributes and related features of a consumer’s decision making process

Azevedo¹,

Moura²,

Souki³

2017

Rev. Tur. Anál.

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A correta identificação dos atributos considerados pelos consumidores em seu processo decisório de compra é um fator de competitividade para as organizações, bem como constitui um campo de conhecimento teórico sobre produtos e serviços existentes no mercado. Este trabalho buscou identificar quais são os atributos, e suas respectivas dimensões, considerados pelos consumidores em seu processo decisório para aescolha de restaurantes. Para tal, foram realizados dois estudos, sendo o primeiro um estudo qualitativo baseado em entrevistas com 23 consumidores de restaurantes. As contribuições dessa pesquisa foram utilizadas na elaboração do questionário usado no segundo estudo na cidade de Belo Horizonte em março de 2014. O questionário consistiuem um levantamento com amostra de 600 consumidores em restaurantes fast food, rodízio, self service e a la carte, resultando em 438 questionários válidos que foram analisados estatisticamente, obtendo-se 12 grupos formados a partir de 46 atributos (atendimento, beleza, conforto, localização próxima, localização conveniente, possibilidade de escolha, crianças, comodidade, promoções, valor percebido, entretenimento e fila). Na avaliação da comida, foram identificados dois grupos (organoléptica e apresentação) e no caso das bebidas foi gerado somente um grupo formado por sete indicadores. Os atributosrelacionados à higiene, qualidade da comida, atendimento e preço compõem a lista dos aspectos mais importantes no processo decisório do consumidor dos restaurantes (self service, rodízio, fast food e à la carte). A identificação desses atributos revelou similaridades entre os restaurantes pesquisados, além de possibilitar a comparação dosresultados obtidos com outras pesquisas realizadas na área.

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Fine-Dining Restaurant Selection: Direct and Moderating Effects of Customer Attributes

Cited by 105 publications

References 28 publications

The Effects of Trade Show Environments on Visitors

The Effects of Trade Show Environments on Visitors

Food Safety and Hygiene Practice among Hotel in Malaysia: Qualitative Approach

Choosing a Restaurant: important attributes and related features of a consumer’s decision making process

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