The role of authenticity in mainstream ethnic restaurants: Evidence from an independent full-service Italian restaurant

By Hongbo Liu, Hengyun Li, Robin B. Dipietro, Jamie A. Levitt. 2018

89 citations recorded by the source corpus.

Subfields: Food Science, Organizational Behavior and Human Resource Management, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/cc06cf7c5260a71b01cef00c539bbc227d5f1771

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Girish Prayag

In Organizational Behavior and Human Resource Management

1. S. Wagner
2. Tanja Hörtnagl
3. Rong Huang
4. Girish Prayag
5. B. Hou
6. Qian Chen
7. Birgit Muskat
8. Hailin Qu

In Tourism, Leisure and Hospitality Management

1. Girish Prayag

Citations in the corpus

• Perceived quality, authenticity, and price in tourists’ dining experiences: Testing competing models of satisfaction and behavioral intentions (2019, background): “…we propose: H4a: Perceived price fairness positively influences customer satisfaction H4b: Perceived price fairness positively influences behavioral intentions Authenticity plays a major role in customers’ experience, leading to satisfaction and/or positive behavioral intentions (Liu et al., 2018).”
• Perceived authenticity of traditional branded restaurants (China): impacts on perceived quality, perceived value, and behavioural intentions (2020, methodology): “Nevertheless, consumers may use authenticity to convey quality assessment of the restaurants (Kovács et al., 2014; Liu et al., 2018).”