Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian-Russell model to restaurants

By S. Jang, Young Namkung. 2009

1,087 citations recorded by the source corpus.

Subfields: Marketing, Organizational Behavior and Human Resource Management

View Paper: https://www.semanticscholar.org/paper/302c64e438b45462d9c95a7be6159f2390d68bf7

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Citations in the corpus

Current and potential methods for measuring emotion in tourism experiences: a review (2015, methodology): “For example, Jang and Namkung (2009) incorporated four positive emotions (i.e. joy, excitement, peacefulness and refreshment) and five negative emotions (i.e. anger, distress, disgust, fear and shame) into their emotion measurement items, and found that emotion mediated between perceived quality…”
Service Fairness, Consumption Emotions, Satisfaction, and Behavioral Intentions: The Experience of Chinese Heritage Tourists (2013, background): “Similarly, Jang and Namkung (2009) employed positive and negative emotion dimensions in a restaurant setting.”
Servicescape cues and customer behavior: a systematic literature review and research agenda (2013, background): “facility aesthetics, ambience, layout, product quality) on customer emotions and behavioral intentions and satisfaction have been analyzed (Jang & Namkung, 2009 ).”
Dimensions of Cruisers’ Experiences, Satisfaction, and Intention to Recommend (2010, background): “Recent studies in other settings have also established the significant impact of servicescape elements on perceived quality and behavioral intentions (e.g., Kim and Moon 2009; Jang and Namkung 2009).”
Psychological contract violation and customer intention to reuse online retailers: Exploring mediating and moderating mechanisms (2017, methodology): “R model developed by Mehrabian and Russell (1974), which has been applied in various retail settings, to explain consumer decision making (Jang & Namkung, 2009; Yi & Gong, 2009), including online retailing (Kim & Lennon, 2010; Richard & Chebat, 2016; Wang, Hernandez, & Minor, 2010).”
Let the music play...or not: the influence of background music on consumer behaviour (2012, positive): “Since Donovan and Rossiter (1982) first applied the Mehrabian–Russell model, it has also been validated in various consumption settings, such as retail settings (Li et al., 2009; Rompay et al., 2008) and restaurants (Jang and Namkung, 2009; Yinghua and SooCheong, 2009).”
The effect of digital signage on shoppers' behavior: The role of the evoked experience (2014, background): “, Donovan, Rossiter, & Marcoolyn, 1994; Jones, 1999). A practical and theoretical concern is to examine how specific design features of retail outlets stimulate consumers’ enjoyment and pleasure. Previous studies examine the effects of environmental design on shoppers’ responses and behavior (Chebat”
Tourist destination perception and well-being (2017, background): “In recent years, tourism scholars have investigated the relationship between destination resources, emotions and behavioral intentions in leisure and tourism services (Jang and Namkung, 2009).”
The mediating role of consumption emotions (2017, background): “The authors stressed that each of these dining factors that form customers’ overall experiences may have important but different impacts on their emotions and future behaviors (Jang and Namkung, 2009).”
Perceived quality, authenticity, and price in tourists’ dining experiences: Testing competing models of satisfaction and behavioral intentions (2019, background): “Likewise, the study supports the results from previous research that service and environmental quality in restaurants can predict customer satisfaction (Jang and Namkung, 2009).”
Destination Aesthetics and Aesthetic Distance in Tourism Experience (2015, background): “In another instance, Jang and Namkung (2009) found that positive emotions mediated the relationship between restaurant atmospherics and behavioral intentions.”
The restaurant social servicescape: Establishing a nomological framework (2018, background): “…servicescape has also been found to significantly influence behaviorally based variables such as loyalty (e.g., Harris and Ezeh, 2008; Ryu and Han, 2011), patronage intention (e.g., Kim and Moon, 2009; Ryu and Jang, 2007), and word of mouth intention (e.g., Kim et al., 2009; Liu and Jang, 2009).”
Dimensions of Brand Equity in the Chain Restaurant Industry (2011, background): “Studies have supported the concept that perceived quality, which is the subjective evaluation of a brand, is a key antecedent of brand loyalty (Jang and Namkung 2009; Malai and Speece 2005; Yu et al. 2005).”