Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 현성협 | - |
dc.date.accessioned | 2018-02-14T01:12:01Z | - |
dc.date.available | 2018-02-14T01:12:01Z | - |
dc.date.issued | 2012-03 | - |
dc.identifier.citation | INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT Vol.24 No.2 [2012] 175-199 | en_US |
dc.identifier.issn | 0959-6119 | - |
dc.identifier.uri | https://www.emeraldinsight.com/doi/pdfplus/10.1108/09596111211206132 | - |
dc.description.abstract | Purpose - The purpose of this research is to create and test a model of a patron's innovativeness formation toward a chain restaurant brand.Design/methodology/approach - A review of the current literature revealed six key determinants in the formation of patrons' innovativeness in the chain restaurant context. Based on theoretical relationships between these constructs, a structural model was proposed. The model was tested utilizing data collected from 433 chain restaurant patrons.Findings - Data analysis indicates that satisfaction and brand attitude positively influence innovativeness, with the impact mediated by advertising effectiveness and perceived risk in a new menu trial. Advertising effectiveness significantly reduced patrons' perceived risk in a new menu trial and thus positively influences innovativeness. Lastly, it was revealed that sales promotions have a strong impact on innovativeness.Research limitations/implications - The findings emphasize the significance of study variables in the formation of patrons' innovativeness in the chain restaurant context. These findings help restaurant practitioners in successful new menu/food product launch.Originality/value - This study is the first to explain the formation of patrons' innovativeness in the chain restaurant industry. Given that a proper understanding of innovativeness is critical to achieving chain restaurants' business success, the model verified in this study may serve as a guideline for practitioners/researchers in this field. | en_US |
dc.language.iso | en | en_US |
dc.publisher | EMERALD GROUP PUBLISHING LIMITED, HOWARD HOUSE, WAGON LANE, BINGLEY BD16 1WA, W YORKSHIRE, ENGLAND | en_US |
dc.subject | Satisfaction | en_US |
dc.subject | Trust | en_US |
dc.subject | Brand attitude | en_US |
dc.subject | Innovativeness | en_US |
dc.subject | Sales promotion | en_US |
dc.subject | Advertising effectiveness | en_US |
dc.subject | Chain restaurant | en_US |
dc.subject | Innovation | en_US |
dc.subject | CUSTOMER SATISFACTION | en_US |
dc.subject | MODERATING ROLE | en_US |
dc.subject | PERCEIVED RISK | en_US |
dc.subject | ADVERTISING EFFECTIVENESS | en_US |
dc.subject | TRUST | en_US |
dc.subject | LOYALTY | en_US |
dc.subject | COMMITMENT | en_US |
dc.subject | PROMOTION | en_US |
dc.subject | FRAMEWORK | en_US |
dc.subject | ATTITUDE | en_US |
dc.title | A model of a patron's innovativeness formation toward a chain restaurant brand | en_US |
dc.type | Article | en_US |
dc.relation.no | 2-3 | - |
dc.relation.volume | 24 | - |
dc.identifier.doi | 10.1108/09596111211206132 | - |
dc.relation.page | 175-199 | - |
dc.relation.journal | INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT | - |
dc.contributor.googleauthor | Han, Heesup | - |
dc.contributor.googleauthor | Hyun, Sunghyup | - |
dc.relation.code | 2012221283 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF SOCIAL SCIENCES[S] | - |
dc.sector.department | DIVISION OF TOURISM | - |
dc.identifier.pid | sshyun | - |
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