The relationship of service quality dimensions of restaurant enterprises with satisfaction, behavioural intention, eWOM, and the moderating effect of atmosphere

Uslu, Abdullah

doi:10.18089/tms.2020.160303

Cited by 32 publications

(41 citation statements)

References 55 publications

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“…On the other hand, online consumer reviews (e-Wom) include experiences, evaluations and opinions on products of previous consumers, which all play a fundamental role in the behavioral intention [40], in line with academic literature [41][42][43][44][45]. The e-Wom plays a fundamental role in all emerging technologies [46] such as cryptocurrencies, so we will establish the H1b hypothesis: Hypothesis 1a (H1a).…”

Section: E-wommentioning

confidence: 58%

Cryptocurrencies as a Financial Tool: Acceptance Factors

2020

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Cryptocurrencies are a new form of digital asset that operate through blockchain technology and whose purpose is to be used as a means of exchange. Some, such as bitcoin, have become globally recognized in recent years, but the uncertainty surrounding cryptocurrencies raises questions about their intended use. This study has the task of investigating the different factors that affect the intention behind the use of cryptocurrencies by developing a new research model and using Partial Least Squares (PLS) to assess it. The results show that all the constructs proposed have significative influence, either directly or indirectly, on the intention behind the use of cryptocurrencies. The findings provide value and utility for companies’ and cryptocurrencies’ intermediaries to formulate their business strategies.

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Section: E-wommentioning

confidence: 58%

Cryptocurrencies as a Financial Tool: Acceptance Factors

2020

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“…However, the opposite also applies, as disappointing local food experiences greatly reduce satisfaction and lower revisit intention (Kim et al , 2020). Such disappointing experiences may be caused by non-related food factors, such as poor service quality, insufficient facilities (Kim et al , 2020) or inappropriate ambience, smell, comfort and lighting in a restaurant (Uslu, 2020).…”

Section: Literature Reviewmentioning

confidence: 99%

Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach

Santos

Pereira

et al. 2020

IJCHM

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Purpose Little is known about how tourists’ eating habits change between everyday life and holidays. This study aims to identify market segments based on changes in food consumption and experiences of a sun-and-sea destination’s local food. The authors evaluate to what extent tourists consume local food and assess the contribution of local food experiences to the tourists’ overall experience. Design/methodology/approach The target population was all tourists visiting the Algarve in the Summer 2018 and included both domestic and international sun-and-sea tourists. A sample of 378 valid questionnaires was collected. Data analysis included descriptive analysis, statistical tests and cluster analysis. Findings Cluster analysis identified three segments: non-foodies, selective foodies and local gastronomy foodies. Results indicate that tourists change their eating habits during holidays, eating significantly more seafood and fish and less legumes, meat, fast food and cereals and their derivatives. International and domestic sun-and-sea tourists reported that eating local food contributes significantly to their overall tourism experience. Practical implications Sun-and-sea destinations should promote the offer of local dishes, especially those that include locally produced fish and seafood, to improve the tourist experience, differentiate the destination and increase sustainability. Originality/value The authors address three identified research gaps: a posteriori segmentation based on tourists’ food consumption behaviour; measurement of changes in eating practices between home and in a sun-and-sea destination; and assessment of the role of food experiences to overall tourism experience of tourists visiting a sun-and-sea destination.

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“…The findings indicated that overall satisfaction positively influences storytelling intentions. Although, the positive impact on satisfaction on storytelling intention has not been investigated in the context of the restaurant business, the effect of satisfaction on WoM/e-WoM intentions has been examined by some previous studies (Jalilvand et al, 2017;Jeong & Jang, 2011;Uslu, 2020;Yang, 2017). Jalilvand et al (2017) revealed a positive relationship between customer satisfaction and WoM intentions.…”

Section: Satisfactionmentioning

confidence: 99%

Examining The Impacts of Restaurant Attributes on Satisfaction and Storytelling: The Case of Turkey

Karasakal

Doǧan

GAZELCİ

2022

Advances in Hospitality and Tourism Research (AHTR)

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The current research aimed to search the impacts of restaurant attributes on satisfaction, and the impacts of satisfaction on storytelling in restaurants. The data was obtained from 226 academicians and administrators of 8 universities which were both public and private in Gaziantep, Hatay, Şanlıurfa, and Adana provinces of Turkey. The results revealed that food attributes, employees, and physical environment positively affect customer satisfaction. The results also revealed that satisfaction is a significant determinant of storytelling intention.

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The relationship of service quality dimensions of restaurant enterprises with satisfaction, behavioural intention, eWOM, and the moderating effect of atmosphere

Cited by 32 publications

References 55 publications

Cryptocurrencies as a Financial Tool: Acceptance Factors

Cryptocurrencies as a Financial Tool: Acceptance Factors

Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach

Examining The Impacts of Restaurant Attributes on Satisfaction and Storytelling: The Case of Turkey

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