Relationships between restaurant attachment, experiential relationship quality and experiential relationship intentions: The case of single friendly restaurants in Taiwan

被引：24

作者：

Wu, Hung-Che ^{[1
]}

Cheng, Ching-Chan ^{[2
]}

Ai, Chi-Han ^{[3
]}

Chen, Guowei ^{[1
]}

机构：

[1] Sun Yat Sen Univ, Nanfang Coll, Business Sch, 882 Wenquan Ave, Guangzhou 510970, Guangdong, Peoples R China

[2] Taipei Univ Marine Technol, Dept Food & Beverage Management, 212 Yen Ping N Rd,Sec 9, Taipei 111, Taiwan

[3] Tamkang Univ, Dept Int Tourism Management, Lanyang Campus,180 Linwei Rd, Tiaoxi Township 26247, Yilan County, Taiwan

来源：

JOURNAL OF HOSPITALITY AND TOURISM MANAGEMENT | 2019年 / 40卷

关键词：

Restaurant attachment; Experiential relationship quality; Experiential relationship intentions; CONSUMER RELATIONSHIP PRONENESS; PRO-ENVIRONMENTAL BEHAVIORS; SELF-SERVICE TECHNOLOGY; PLACE ATTACHMENT; CUSTOMER LOYALTY; MODERATING ROLE; PERCEIVED VALUE; EMPIRICAL-EXAMINATION; CORPORATE REPUTATION; EMOTIONAL ATTACHMENT;

D O I：

10.1016/j.jhtm.2019.06.002

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

This study aims to examine the relationships between the restaurant attachment dimensions, the experiential relationship quality dimensions and experiential relationship intentions. A convenience sample of 492 single customers who dined at one single friendly restaurant in Taipei City of Taiwan was surveyed. The results will assist single friendly restaurant management in developing and implementing market-orientated service strategies to increase perceptions of restaurant dependence, restaurant identity, restaurant affect, restaurant familiarity and experiential relationship intentions in order to enable single customers to come to trust and feel satisfied with and committed to single friendly restaurants.

引用

页码：50 / 66

页数：17

共 35 条

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