Effects of service quality and food quality: the moderating role of atmospherics in an ethnic restaurant segment.

By Jooyeon Ha, S. Jang. 2010

612 citations recorded by the source corpus.

Subfields: Marketing, Organizational Behavior and Human Resource Management

View Paper: https://www.semanticscholar.org/paper/04b285c175928605a3089b0441d47f0a5f128b5a

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In Organizational Behavior and Human Resource Management

Citations in the corpus

The mediating role of consumption emotions (2017, background): “The ethnic restaurant study performed by Ha and Jang (2010b) found that utiltarian value had a stronger impact on customer satisfaction and future behavioral intentions than did hedonic value among American customers.”
Measuring the Mediating Role of Dining Experience Attributes on Customer Satisfaction and Its Impact on Behavioral Intentions of Casual Dining Restaurant in Jakarta (2014, methodology): “[19] used the same proxies of behavioral intentions such as recommend to others, say positive thing and revisit the restaurant in the future.”
Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience (2019, methodology): “Accordingly, food tourists are supposed to use three types of quality attributes to judge their gastronomic experience [21,22]: Functional—food quality; humanic—service quality; and mechanical—the physical environment [23–30].”
The role of natural soundscape in nature-based tourism experience: an extension of the stimulus–organism–response model (2020, methodology): “The experiential atmosphere should be considered an important factor affecting tourist satisfaction and loyalty and can be used as an effective marketing tool (Ha & Jang, 2010).”
The Impact of Servicescape Cues on Consumer Prepurchase Authenticity Assessment and Patronage Intentions to Ethnic Restaurants (2015, background): “Second, the dining context has been used extensively by hospitality researchers to examine the impact of the servicescape (e.g., Ha & Jang, 2010; Jang et al., 2011; Lin & Mattila, 2010; Namasivayam & Mattila, 2007; Spielmann et al., 2012).”
Perceived quality, authenticity, and price in tourists’ dining experiences: Testing competing models of satisfaction and behavioral intentions (2019, background): “For casual dining ethnic restaurants, Ha and Jang (2010) confirm direct effects between food quality on customer satisfaction and behavioral intentions, Namin (2017) confirm food quality, service quality and price-value ratio have the largest impact on customer satisfaction, which is a significant…”