Impact of hotel-restaurant image and quality of physical-environment, service, and food on satisfaction and intention

By Heesup Han, Sunghyup Sean Hyun. 2017

418 citations recorded by the source corpus.

Subfields: Marketing, Organizational Behavior and Human Resource Management

View Paper: https://www.semanticscholar.org/paper/e3cf34338746c34a3af0bf093ab75931409e06be

How researchers see this paper

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

In Marketing

1. Jinsoo Hwang
2. Heesup Han
3. J. Choi
4. Jin-Soo Lee
5. Noppadol Manosuthi
6. Girish Prayag
7. S. Wagner
8. D. Jamshidi

In Organizational Behavior and Human Resource Management

1. Jinsoo Hwang
2. J. Choi
3. Jin-Soo Lee
4. Noppadol Manosuthi
5. Girish Prayag
6. S. Wagner
7. D. Jamshidi
8. R. Rather

Citations in the corpus

• Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience (2019, background): “satisfaction and repeat visit decisions in the context of authentic Chinese restaurants [55,87].”
• An Investigation of Passengers’ Psychological Benefits from Green Brands in an Environmentally Friendly Airline Context: The Moderating Role of Gender (2017, background): “For example, Han and Hyun [57] collected data from 286 passengers in order to find the role of overall image in the cruise industry and suggested that overall image has a positive impact on intentions to use.”
• Perceived authenticity of traditional branded restaurants (China): impacts on perceived quality, perceived value, and behavioural intentions (2020, background): “Han and Ryu (2009) and Liu and Jang (2009) highlighted the direct effects of restaurant’s physical environment on restaurant’s image and customers’ perceived value, which in turn affects consumers’ behavioural intentions.”
• Predicting the revisit intention of volunteer tourists using the merged model between the theory of planned behavior and norm activation model (2020, background): “Subjective norm can be interchangeably called social norm in the environmental context (Han & Hyun, 2017).”
• Customer brand identification, affective commitment, customer satisfaction, and brand trust as antecedents of customer behavioral intention of loyalty: An empirical study in the hospitality sector (2019, background): “Previous research acknowledges the antecedent effect of customer satisfaction, brand trust, perceived value, and affective commitment on CBIL (Han & Hyun, 2017; Mattila, 2006; So et al., 2013; Sui & Baloglu, 2003).”
• Perceived quality, authenticity, and price in tourists’ dining experiences: Testing competing models of satisfaction and behavioral intentions (2019, background): “Service quality directly influences satisfaction (Han and Hyun, 2017) and behavioral intentions (Ha and Jang 2010; Su et al.”
• Service quality evaluation and the mediating role of perceived value and customer satisfaction in customer loyalty (2018, background): “Therefore, hoteliers need to know about their customers’ expectations and try to meet their needs (Han and Hyun, 2017).”
• The effects of service quality and consumer-brand value congruity on hospitality brand loyalty (2019, neutral): “A number of papers in academia have provided several examples of tangible and intangible service quality attributes (e.g. Akbaba, 2006; Han & Hyun, 2017; Hwang & Seo, 2016; Rauch, Collins, Nale, & Barr, 2015).”