Dual pillars of hotel restaurant food quality satisfaction and brand loyalty

5.00
Hdl Handle:
http://hdl.handle.net/2436/620489
Title:
Dual pillars of hotel restaurant food quality satisfaction and brand loyalty
Authors:
Bihamta, Hassan; Jayashree, Sreenivasan; Rezaei, Sajad; Okumus, Fevzi; Rahimi, Roya
Abstract:
Purpose: Current study investigates the impact of service quality (physical quality and staff behaviour) and brand equity (brand quality, brand awareness and brand image) on hotel restaurant food quality satisfaction and brand loyalty among international and local travellers in Malaysia. Design/methodology/approach: A total of 354 valid questionnaires were collected to assess the measurement and structural model for reflective latent constructs using the two steps of covariance-based structural equation modelling (CB-SEM). Findings: The research findings suggest that while travellers’ nationality moderates the path between physical quality, staff behaviour and brand image on food quality satisfaction, it does not moderate the relationship between brand quality and brand awareness on food quality satisfaction. This finding further suggests that toward enhancing service quality and brand equity on food quality satisfaction and brand loyalty, managers should understand the important distinctions between international and local travellers. Originality/value: Previous studies have mostly examined the impact of brand equity and service quality towards tourist satisfaction and very few studies have examined the impact of restaurant service quality and brand equity on consumer satisfaction and brand loyalty specifically among international and local travellers. This is one of the first few studies providing empirical evidence and discussions in this area.
Publisher:
Emerald
Journal:
British Food Journal
Issue Date:
Sep-2107
URI:
http://hdl.handle.net/2436/620489
Additional Links:
http://www.emeraldinsight.com/loi/bfj
Type:
Article
Language:
en
ISSN:
0007-070X
Appears in Collections:
FOSS

Full metadata record

DC FieldValue Language
dc.contributor.authorBihamta, Hassanen
dc.contributor.authorJayashree, Sreenivasanen
dc.contributor.authorRezaei, Sajaden
dc.contributor.authorOkumus, Fevzien
dc.contributor.authorRahimi, Royaen
dc.date.accessioned2017-05-26T11:08:38Z-
dc.date.available2017-05-26T11:08:38Z-
dc.date.issued2107-09-
dc.identifier.issn0007-070Xen
dc.identifier.urihttp://hdl.handle.net/2436/620489-
dc.description.abstractPurpose: Current study investigates the impact of service quality (physical quality and staff behaviour) and brand equity (brand quality, brand awareness and brand image) on hotel restaurant food quality satisfaction and brand loyalty among international and local travellers in Malaysia. Design/methodology/approach: A total of 354 valid questionnaires were collected to assess the measurement and structural model for reflective latent constructs using the two steps of covariance-based structural equation modelling (CB-SEM). Findings: The research findings suggest that while travellers’ nationality moderates the path between physical quality, staff behaviour and brand image on food quality satisfaction, it does not moderate the relationship between brand quality and brand awareness on food quality satisfaction. This finding further suggests that toward enhancing service quality and brand equity on food quality satisfaction and brand loyalty, managers should understand the important distinctions between international and local travellers. Originality/value: Previous studies have mostly examined the impact of brand equity and service quality towards tourist satisfaction and very few studies have examined the impact of restaurant service quality and brand equity on consumer satisfaction and brand loyalty specifically among international and local travellers. This is one of the first few studies providing empirical evidence and discussions in this area.en
dc.language.isoenen
dc.publisherEmeralden
dc.relation.urlhttp://www.emeraldinsight.com/loi/bfjen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectService qualityen
dc.subjecthotel restaurant food qualityen
dc.subjectbrand equityen
dc.subjectfood quality satisfactionen
dc.titleDual pillars of hotel restaurant food quality satisfaction and brand loyaltyen
dc.typeArticleen
dc.identifier.journalBritish Food Journalen
dc.date.accepted2017-05-
rioxxterms.funderInternalen
rioxxterms.identifier.projectUoW260517RRen
rioxxterms.versionAMen
rioxxterms.licenseref.urihttps://creativecommons.org/CC BY-NC-ND 4.0en
rioxxterms.licenseref.startdate2017-09-30en
This item is licensed under a Creative Commons License
Creative Commons
All Items in WIRE are protected by copyright, with all rights reserved, unless otherwise indicated.