New or repeat customers: How does physical environment influence their restaurant experience?

By Kisang Ryu, Heesup Han. 2011

441 citations recorded by the source corpus.

Subfields: Marketing, Organizational Behavior and Human Resource Management, Sociology and Political Science

View Paper: https://www.semanticscholar.org/paper/39d97a0f02c21a1ec38446e66f164c1ac7c849c6

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In Marketing

In Organizational Behavior and Human Resource Management

In Sociology and Political Science

Citations in the corpus

The role of brand personality, self-congruity, and sensory experience in elucidating sky lounge users’ behavior (2018, background): “Previous research pertinent to the role of atmospherics in service settings has primarily focused on its direct effect on customers’ responses (Ha & Jang, 2010; Ryu & Han, 2011; Ryu & Jang, 2007).”
Structural equation modelling and regression analysis in tourism research (2012, background): “…a tourist perspective (e.g. Ballantyne et al., 2011; Connell & Meyer, 2004; Han et al., 2011; Prayag & Ryan, in press; Ramkissoon & Uysal, 2011; Ryu & Han, 2011) and a host perspective (e.g. Gursoy et al., 2010; Nunkoo & Gursoy, 2012; Nunkoo & Ramkissoon, 2010, 2011a, 2011b) across different…”
The influence of emotional response to interior color on restaurant entry decision (2018, background): “Lastly, Ryu and Han (2011) proposed a conceptual model that found facility aesthetics, lighting, and service staff were significant predictors, and concluded that first-time customer might expect a relatively higher quality of physical surroundings.”
The Impact of Store Atmospherics, Perceived Value, and Customer Satisfaction on Behavioural Intention☆ (2016, background): “Most of the earlier studies present the direct relationship between customer satisfaction and behavioural intention (Han and Ryu, 2009; Heung and Gu, 2012; Jang and Namkung, 2009; Ryu et al., 2012; Ryu and Han, 2011).”
An Expanded Servicescape Framework as the Driver of Place Attachment and Word of Mouth (2018, background): “First, our research strengthens previous recommendations that restaurant operators who plan to open a new restaurant or renovate their facilities should pay attention to customer preferences of facility aesthetics (e.g., furniture, paintings, wall décor, and flooring; see also, Ryu & Han, 2011).”