TY - JOUR
T1 - The effects of teppanyaki restaurant stimuli on diners’ emotions and loyalty
AU - Peng, Norman
AU - Chen, Annie
AU - Hung, Kuang-Peng
N1 - Acceptance from webpage
AAM from other rep (https://repository.uwl.ac.uk/id/eprint/3688/)
Author start date at GCU is after acceptance > apply exception 254a. ET 13/11/19
PY - 2017/1
Y1 - 2017/1
N2 - This research examines the influence of restaurant stimuli (i.e., chefs, service staff, other customers, food quality, and atmospherics) on diners’ emotions and loyalty to teppanyaki restaurants. In teppanyaki restaurants, chefs take orders from diners, prepare food in front of diners, and serve dishes to diners. Although the importance of chefs has been acknowledged by scholars, empirical research on the influence of chefs on diners has been scarce. To augment the literature on how chefs influence diners, this research incorporates “chef’s image” into an extended Mehrabian-Russell model (M-R model) to conceptualize diner loyalty to teppanyaki restaurants. A total of 308 diners from Taiwan were recruited. After examining their completed questionnaires, this study found that chef’s image, service quality, and food quality can affect the positive and negative emotions of diners. Moreover, other diners and restaurant atmospherics affect only the negative emotions of diners. Both positive and negative emotions can affect diner loyalty to teppanyaki restaurants. In addition, the managerial implications of this study are discussed.
AB - This research examines the influence of restaurant stimuli (i.e., chefs, service staff, other customers, food quality, and atmospherics) on diners’ emotions and loyalty to teppanyaki restaurants. In teppanyaki restaurants, chefs take orders from diners, prepare food in front of diners, and serve dishes to diners. Although the importance of chefs has been acknowledged by scholars, empirical research on the influence of chefs on diners has been scarce. To augment the literature on how chefs influence diners, this research incorporates “chef’s image” into an extended Mehrabian-Russell model (M-R model) to conceptualize diner loyalty to teppanyaki restaurants. A total of 308 diners from Taiwan were recruited. After examining their completed questionnaires, this study found that chef’s image, service quality, and food quality can affect the positive and negative emotions of diners. Moreover, other diners and restaurant atmospherics affect only the negative emotions of diners. Both positive and negative emotions can affect diner loyalty to teppanyaki restaurants. In addition, the managerial implications of this study are discussed.
KW - Chef's image
KW - Diners
KW - Emotions
KW - Loyalty
KW - Teppanyaki
U2 - 10.1016/j.ijhm.2016.09.010
DO - 10.1016/j.ijhm.2016.09.010
M3 - Article
VL - 60
SP - 1
EP - 12
JO - International Journal of Hospitality Management
JF - International Journal of Hospitality Management
SN - 0278-4319
ER -