RETRACTED ARTICLE: Sustainability and the authentic experience. Harnessing brand heritage – a study from Japan

Taheri, Babak; Farrington, Thomas; Curran, Ross William Francis Alexander; O’Gorman, Kevin D.

doi:10.1080/09669582.2017.1310867

Cited by 43 publications

(41 citation statements)

References 106 publications

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“…Our findings link the different approaches of authenticity found in literature (Taheri et al, 2017). The 'object' is not just a physical object.…”

Section: Discussionsupporting

confidence: 83%

“…But if there is such a relationship, the distinction between essential and peripheral features helps suppliers to understand which features are key to generate a consumer experience of authenticity. Consumers may have difficulty to fully express which features are essential for authenticity, and executives may have their own professional bias, so teaming up to determine the essential and the peripheral features definitely helps to define a relevant set of features: negotiated authenticity (Adams, 1996;Taheri et al, 2017 ). Zeng et al (2012) observed how this can be done within a single company: determine the features and, in case of different outlets, replicate these.…”

Section: Discussionmentioning

confidence: 99%

“…Belhassen, Caton, and Stewart (2008) add that perceived authenticity is not just subjective, but that it also has an objective side. They conclude that authenticity can operate between these extremes, and it can be 'negotiated' between suppliers and consumers (Adams, 1996;Taheri, Farrington, Curran, & O'Gorman, 2017).…”

Section: Authenticitymentioning

confidence: 99%

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Developing a common standard for authentic restaurants

Vries

2017

The Service Industries Journal

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This paper investigates the paradox of authenticity versus standardisation. It examines the features that constitute restaurant authenticity and determines whether these can be standardised within an alliance of top restaurants to reap the benefits of commonalities among the restaurants. We determine the features of authenticity by examining the literature, by interviewing owners and managers of alliance restaurants and by means of a consumer survey. The results show several discrepancies. Combining these three data sources allowed us to distinguish between essential and peripheral features of authenticity. This distinction can help to define a standard for restaurant authenticity, specifying minimum levels for essential features of authenticity.

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“…Our findings link the different approaches of authenticity found in literature (Taheri et al, 2017). The 'object' is not just a physical object.…”

Section: Discussionsupporting

confidence: 83%

Section: Discussionmentioning

confidence: 99%

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Developing a common standard for authentic restaurants

Vries

2017

The Service Industries Journal

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“…Post-hoc analysis of the indirect effects was carried out. To test for mediation, Taheri, Farrington, Curran, and O'Gorman's (2017) two-step bootstrapping technique was followed. 95% confidence interval (CI) was achieved through bootstrapping.…”

Section: [Figure 2 Here]mentioning

confidence: 99%

Negotiation, bargaining, and discounts: generating WoM and local tourism development at the Tabriz bazaar, Iran

Thompson

Baxter

Curran

et al. 2017

Current Issues in Tourism

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This paper examines the effects of negotiation intention, bargaining propensity, and discount satisfaction on word-of-mouth (WoM) behaviours for tourists visiting Tabriz bazaar, Iran. Data from 615-survey respondents highlights that tourists are motivated to conduct WoM behaviour when they are experientially satisfied with the opportunity to negotiate and bargain, and when they are satisfied with the discount they receive. This paper makes theoretical contributions to Social-Exchange-Theory and presents managerial implications for policy-makers to generate tourism development.

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“…As presented in Table 4, the study results of the analysis provide empirical support for all of the hypotheses for the Chinese data. Moreover, the analysis of the indirect effects with the bootstrapping method, recommended by Williams and MacKinnon (2008) and Taheri et al (2017) (Table 5) was used. Self-accountability indirectly influences characterological self-blame through CP (CI: .13-.18).…”

Section: Results Of Phase 5: Analysis Of Measurement and Structural Mmentioning

confidence: 99%

Ceremonious politeness in consuming food in VFR tourism: scale development

Taheri

Jafari²,

Okumuş

2017

The Service Industries Journal

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Understanding the desire for visiting friends and relatives (VFR) has been examined in previous studies. Yet, research on the antecedences and consequences of social interaction between host and guest in VFR tourism has not received enough attention. Addressing this gap, this study introduces ceremonious politeness (CP) by tourists in consuming food as a cultural code that facilitates the establishment of a communally arranged form of social interaction. Using a mixed methods scale-development approach (e.g., Delphi technique, qualitative interviews, and surveys) during fourteen months in 2015-2016, it develops and validates a CP scale to measure the impact of self-accountability and perceived others' control on tourists' sense of self-blame in social interaction situation related to consuming food in VFR tourism. The study contributes to the body of knowledge by introducing the concept of CP in a non-commercial setting.

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RETRACTED ARTICLE: Sustainability and the authentic experience. Harnessing brand heritage – a study from Japan

Abstract: His primary research interests focus on nonprofit marketing and volunteer management practices, as well as areas of authenticity and heritage in tourist consumption. His recent work is

Cited by 43 publications

References 106 publications

Developing a common standard for authentic restaurants

Developing a common standard for authentic restaurants

Negotiation, bargaining, and discounts: generating WoM and local tourism development at the Tabriz bazaar, Iran

Ceremonious politeness in consuming food in VFR tourism: scale development

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