Perceived values, satisfaction, and behavioral intentions: The role of familiarity in Korean restaurants

By Jooyeon Ha, S. Jang. 2010

528 citations recorded by the source corpus.

Subfields: Food Science, Marketing, Organizational Behavior and Human Resource Management

View Paper: https://www.semanticscholar.org/paper/e0f4501a601e78543749eae6b5b314adf71a0bfb

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. Hailin Qu
2. Heesup Han
3. Siamak Seyfi
4. M. Lee
5. C. Michael Hall
6. Jahyun Song
7. Fiona X. Yang
8. Wansoo Kim

In Marketing

1. Sunghyup Sean Hyun
2. Heesup Han
3. Wansoo Kim
4. Hyeon-Cheol Kim
5. Sanghyeop Lee
6. Fiona X. Yang
7. Bee‐Lia Chua
8. M. Lee

In Organizational Behavior and Human Resource Management

1. Heesup Han
2. Sunghyup Sean Hyun
3. Fiona X. Yang
4. C. Michael Hall
5. Siamak Seyfi
6. Sanghyeop Lee
7. Wansoo Kim
8. Hailin Qu

Citations in the corpus

• The impact of advertising on patrons' emotional responses, perceived value, and behavioral intentions in the chain restaurant industry: The moderating role of advertising-induced arousal (2011, methodology): “, Lo and Lam, 2004), develop new menu tems (Snull, 1999), provide a sufficient portion of food to satisfy atrons’ hunger (Ha and Jang, 2010; Park, 2004), and minimize ood prices by eliminating unnecessary costs (Law et al.”
• Identifying Optimal Rapport-Building Behaviors In Inducing Patrons’ Emotional Attachment In Luxury Restaurants (2014, methodology): “• Task-oriented motivational orientation was measured with 5 items from Ha and Jang (2010), Hyun (2009), and Park (2004).”
• The effect of service interaction orientation on customer satisfaction and behavioral intention (2012, background): “, 1994; Sulek and Hensley, 2004), and satisfied customers then express increased loyalty (Ha and Jang, 2010).”
• Effects of Restaurant Satisfaction and Knowledge Sharing Motivation on eWOM Intentions (2017, methodology): “Three items were employed and modified from existing literature (Cheung & Lee, 2012; Ha & Jang, 2010; E. Jeong & Jang, 2011).”
• Understanding Airline Travelers’ Perceptions of Well-Being: The Role of Cognition, Emotion, and Sensory Experiences in Airline Lounges (2016, background): “In services marketing, cognitive evaluation refers to the perceived quality or service quality (Ha & Jang, 2010; Jang & Namkung, 2009).”
• Relationships Among Perceived Value, Satisfaction, and Loyalty: Community-Based Ecotourism in Korea (2017, background): “…(2009); the scale for overall value was extracted from Lee et al. (2007) and Peña et al. (2012); the satisfaction scale came from the studies of Ha and Jang (2010), Lee et al. (2007), and SánchezFernández and Iniesta-Bonillo (2009); and the loyalty scale was adapted from Chen and Hu (2009), Ha…”