Market segmentation based on tourists' dining preferences

Journal of Hospitality and Tourism Research

Volumn 26, Issue 4, 2002, Pages 315-331

  Yüksel, Atila ^a   Yüksel, Fisun ^b  

^a ADNAN MENDERES UNIVERSITY   (Turkey)

^b SHEFFIELD HALLAM UNIVERSITY   (United Kingdom)

Author keywords

Restaurant selection; Segmentation; Tourist satisfaction

Indexed keywords

EID: 33846640355     PISSN: 10963480     EISSN: 15577554     Source Type: Journal    
DOI: 10.1177/109634802237482     Document Type: Article

References (46)

1. Ahmed, A. S., Barber, M., & Astous, A. (1998). Segmentation of the Nordic winter sun seekers market. Journal of Travel and Tourism Marketing, 7(1), 39-63
2. Aldenderfer, M. S., & Blashfield, K. R. (1984). Cluster analysis series: Quantitative application in the social sciences. London: Sage.
3. Almanza, B. A., Jaffe, W., & Lin, L. (1994). Use of service attribute matrix to measure consumer satisfaction. Hospitality Research Journal, 17(2), 63-75
4. Alzua, A., O'Leary, T. J., & Morrison, M. A. (1998). Cultural and heritage tourism, identifying niches for international travellers. Journal of Tourism Studies, 9(2), 2-13
5. Auty, S (1992). Consumer choice and segmentation in the restaurant industry. The Service Industries Journal, 12(3), 324-339
6. Bahn, D. K., & Granzin, L. K. (1985). Benefit segmentation in the restaurant industry. Journal of the Academy of Marketing Science, 13(3), 226-247
7. Becker-Suttle, B. C., Weaver, P., & Crawford-Welch, S. (1994). A pilot study using conjoint analysis in the comparison of age-based segmentation strategies in full service restaurant market. Journal of Restaurant and Foodservice Marketing, 1(2), 71-91
8. Bojanic, C. D., & Shea, J. L. (1997). Segmentation for multiunit restaurant operation: Taking location into account when advertising. The Cornell Hotel and Restaurant Administration Quarterly, 38(4), 56-61
9. Bowen, T. J. (1998). Market segmentation in hospitality research, no longer a sequential process. International Journal of Contemporary Hospitality Management, 10(7), 289-296
10. Calantole, J. R., & Johar, S. J. (1984). Seasonal segmentation of the tourism market using a benefit segmentation framework. Journal of Travel Research, 23(2), 14-24
11. Clay, M. J., Emenheiser, A. D., & Bruce, R. G. (1995). Healthful menu offerings in restaurants: A survey of major U.S. chains. Journal of Foodservice Systems, 8, 91-101
12. Clow, E. K., Kurtz, L. D., & Ozment, J. (1996). Managing customer expectations of restaurants: An empirical study. Journal of Restaurant and Foodservice Marketing, 1(3/4), 135-159
13. Crawford-Welch, S. (1991). Market segmentation in the hospitality industry. Hospitality Research Journal, 14(2), 295-308
14. Crawford-Welch, S. (1994). Restaurant and foodservice marketing into the 21st century. Journal of Restaurant and Foodservice Marketing, 1(1), 1-19
15. English, W., Josiam, B., Upchurch, S. R., & Willems, J. (1996). Restaurant attrition:Alongitudinal analysis of restaurant failures. International Journal of Contemporary Hospitality Management, 8(2), 17-20
16. Everitt, B. (1993). Cluster analysis (5th ed.). New York: Edward Arnold.
17. Granzin, L. K., & Olsen, E. J. (1997). Market segmentation for fast-food restaurants in the era of health consciousness. Journal of Restaurant and Foodservice Marketing, 2(2), 1-20
18. Hair, J. F., Anderson, R., & Black, W. C. (1995). Multivariate data analysis with readings. Englewood Cliffs, NJ: Prentice Hall.
19. Haley, R. (1985). Developing effective communication strategies: A benefit segmentation approach. New York: Wiley.
20. Halstead, D. (1989). Expectations and disconfirmation beliefs as predictors of CS, repurchase intentions, and complaining behaviour: An empirical study. Journal of Consumer Satisfaction/Dissatisfaction and Complaining Behaviour, 2, 17-21
21. Kara, A., Kaynak, E., & Kucukemiroglu, O. (1997). Marketing strategies for fast-food restaurants: A customer view. British Food Journal, 99(9), 318-324
22. Kivela, J. J. (1997). Restaurant marketing: Selection and segmentation in Hong Kong. International Journal of Contemporary Hospitality Management, 9(3), 116-123
23. Lewis, C. R. (1981). Restaurant advertising: Appeals and consumers' intentions. Journal of Advertising Research, 21(5), 69-75
24. Lewis, C. R. (1984). The basis of hotel selection. The Cornell Hotel and Restaurant Administration Quarterly, 25(1), 54-69
25. Loker, E. L., & Perdue, R. R. (1992). A benefit-based segmentation of a non-resident summer travel market. Journal of Travel Research, 31(1), 30-35
26. Lowenstein, M.V. (1995). Customer retention: An integrated process for keeping your best customer. Milwaukee, WI: ASQC Quality Press.
27. Maddox, N. R. (1985). Measuring satisfaction with tourism. Journal of Travel Research, 23(3), 2-5
28. Madrigal, R., & Kahle, L. R. (1994, Winter). Predicting vacation activity preferences on the basis of value-system segmentation. Journal of Travel Research, 32, 22-28
29. Mo, C., Havitz, E. M., & Howard, R. D. (1994). Segmenting travel markets with the International Tourism Role (ITR) Scale. Journal of Travel Research, 33(1), 24-31
30. Norusis, J. M. (1994). SPSS professional statistics 6.1 SPSS Inc.
31. Nunnaly, J. C. (1967). Psychometric theory. New York: McGraw-Hill.
32. Oh, M., & Jeong, M. (1996). Improving marketers' predictive power of customer satisfaction on expectation-based target market levels. Hospitality Research Journal, 19(4), 65-85
33. Parasuraman, A., Zeithaml, A.V., & Berry, L. L. (1988, Spring). Servqual:Amultiple item scale for measuring consumer perceptions of service quality. Journal of Retailing, 64, 12-40
34. Punj, G., & Stewart, W. D. (1983). Cluster analysis in marketing research: Reviewand suggestions for application. Journal of Marketing Research, 20, 134-148
35. Reid, D. R. (1983). Foodservice restaurant marketing. London: CBI.
36. Richard, D. M., & Sundaram, D. S. (1994). A model of lodging repeat choice intentions. Annals of Tourism Research, 21(4), 745-755
37. Shank, D. M., & Nahhas, F. (1994). Understanding the service requirements of the mature market. Journal of Restaurant and Foodservice Marketing, 1(2), 23-43
38. Shoemaker, S. (1998). A strategic approach to segmentation in university foodservice. Journal of Restaurant and Foodservice Marketing, 3(1), 3-35
39. Singh, J. (1990). A typology of consumer dissatisfaction response styles. Journal of Retailing, 66(1), 57-99
40. Smith, J. L. S. (1995). Tourism analysis: A handbook (2nd ed.). Essex, UK: Longman.
41. Swinyard, R.W. (1977). A research approach to restaurant marketing. The Cornell Hotel and Restaurant Administration Quarterly, 17(4), 62-83
42. Swinyard, R.W., & Struman, D. K. (1986). Market segmentation, finding the heart of your restaurant's market. The Cornell Hotel and Restaurant Administration Quarterly, 27(1), 89-96
43. Weaver, A. P., McCleary, W. K., & Jinlin, Z. (1994). Segmenting the business traveller market. In J.V. Harsell (Ed.), Tourism an exploration (pp. 137-147). Englewood Cliffs, NJ: Prentice Hall.
44. Williams, A. J., DeMicco, J. F., & Kotschevar, L. (1997). The challenges that face restaurants in attracting and meeting the needs of the mature customer. Journal of Restaurant and Foodservice Marketing, 2(4), 49-62
45. Woo, K. (1998). Using quality perceptions to segment customers in services. Marketing Intelligence and Planning, 16(7), 418-424
46. Yoon, J., & Shafer, L. E. (1997). An analysis of sun-spot destination resort market segments: All-inclusive package versus independent travel arrangements. Journal of Hospitality and Tourism Research, 21(1), 141-159.