Effects of authentic atmospherics in ethnic restaurants: investigating Chinese restaurants

By S. Jang, Yinghua Liu, Young Namkung. 2011

207 citations recorded by the source corpus.

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

View Paper: https://www.semanticscholar.org/paper/f3215d95c147f1b572c46afba148f15243b116f5

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Citations in the corpus

The Impact of Servicescape Cues on Consumer Prepurchase Authenticity Assessment and Patronage Intentions to Ethnic Restaurants (2015, methodology): “Studies by Jang et al. (2011) and Tsai and Lu (2012) further discovered that experienced, authentic dining experience is associated with repurchase intentions.”
Influence of brand experience on customer inspiration and pro-environmental intention (2020, methodology): “R framework to the restaurant context (Heung & Gu, 2012; Hyun & Kang, 2014; Jang et al., 2011; Li et al., 2015) rather than the hotel context (Mody et al., 2017).”
The chain of effects from authenticity cues to purchase intention: The role of emotions and restaurant image (2020, background): “2 The effect of perceived authenticity on positive emotion In the ethnic dining literature, previous researchers have suggested that authentic foodrelated cues arouse customers’ positive emotions (Jang and Ha, 2015; Jang et al., 2011; Kim et al., 2017). For example, Jang et al. (2011) found that con”
Satisfaction and revisit intentions at fast food restaurants (2020, result): “Furthermore, interior and amusing physical environment is an important antecedent of revisit intention at a fast food restaurant; this finding is congruent with previous findings [29, 70, 97, 98] and contrary to some previous studies [9, 15].”
The mediating role of consumption emotions (2017, background): “…emotions tend to heavily focused on either hedonic-specific factors (e.g., restaurant atmospherics, ambient odors, and authenticity) or service-related factors or cases (e.g., service quality, service failure/recovery and service fairness) (Ha and Jang, 2012; Jang et al., 2011; Su and Hsu, 2013).”