A consumption emotion measurement development: a full-service restaurant setting

By Heesup Han, K. Back, B. Barrett. 2010

114 citations recorded by the source corpus.

Subfields: Marketing, Organizational Behavior and Human Resource Management

View Paper: https://www.semanticscholar.org/paper/b1adca1a67ad3b759e88bc0380d3c43ca2700a42

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In Organizational Behavior and Human Resource Management

Citations in the corpus

Investigating the key factors affecting behavioral intentions: evidence from a full-service restaurant setting. (2011, background): “Individuals at these restaurants can experience not only food but also a relatively high level of services and customer-employee interaction ( Han et al. , 2010”
The impact of tourism activity type on emotion and storytelling: The moderating roles of travel companion presence and relative ability (2020, unknown): “Han, Back, and Barrett (2010) defined pleasure as a positive affect state.”
Emotions elicited by local food consumption, memories, place attachment and behavioural intentions (2017, background): “Lacking suitable measures for customers’ emotional experiences in a restaurant setting, Han et al. (2010) develop a scale to measure precisely the range of emotions that restaurant customers most frequently experience when consuming a restaurant service or product.”
Multi-dimensions of patrons' emotional experiences in upscale restaurants and their role in loyalty formation: emotion scale improvement. (2013, background): “That is, emotional responses to ads would be different from product/service-consumptionrelated emotions (Han et al., 2010; Richins, 1997).”
Understanding emotional customer experience and co-creation behaviours in luxury hotels (2019, background): “Critics of this approach have argued that emotion classifications developed through other contexts (e.g., life experience and advertisements) are inadequate to explain customer emotions related to consumption experience (Han et al., 2010).”