The relationships between brand attitude, customers' satisfaction and revisiting intentions of the university students-a case study of coffee chain stores in Taiwan

Journal of Foodservice Business Research

Volumn 11, Issue 1, 2008, Pages 79-95

  Ko, Wen Hwa ^a   Chiu, Chihwei P ^a  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

Brand attitude; Coffee store; Customers' satisfaction; Revisiting

Indexed keywords

EID: 68149178432     PISSN: 15378020     EISSN: 15378039     Source Type: Journal    
DOI: 10.1080/15378020801926791     Document Type: Article

References (52)

1. Aaker, D. A. (1990). Brand extensions: the good, the bad, and the ugly. Sloan Management Review, 31, 47-56.
2. Baek, S. H., Ham, S., & Yang, I. S. (2006). A cross-cultural comparison of fast food restaurant selection criteria between Korean and Filipino college students. International Journal of Hospitality Management, 25, 683-698.
3. Baker, J., Parasuraman, A., Grewal, D., & Voss, G.B. (2002). The influence of multiple store environment cues on perceived merchandise value and patronage intentions. Journal of Marketing, 66, 120-141.
4. Bandyopadhyay, S., and Martell, M. (2007). Does attitudinal loyalty influence behavioral loyalty? A theoretical and empirical study. Journal of Retailing and Consumer Service, 14, 35-44.
5. Baron, R. M., & Kenny, D. A. (1986). The moderator-mediator variable distinction in social psychological research: conceptual, strategic, and statistical considerations. Journal of Personality and Social Psychology, 51, 1173-1182.
6. Barsky, J., & Nash, L. (2003). Customer satisfaction: applying concepts to industry-wide measures. The Cornell Hotel and Restaurant Administration Quartely, 44, 173-183.
7. Belsley, D. A., Kuh, E., & Welsh, R. E. (1980). Regression diagnostics: Identifying influential data and sources of collinearity. New York: John Wiley.
8. Bitner, M. J., Booms. B. H., & Tetreault, M. S. (1990). The service encounter: Diagnosing favorable and unfavorable incidents. Journal of Marketing, 54, 71-84.
9. College and University. (1997). Food Management, October, 32-45.
10. Cristovam, E., Russell, C., Paterson, A., & Reid, E. (2000). Gender preference in hedonic ratings for espresso and espresso-milk coffees. Food Quality and Preference, 11, 437-444.
11. Dev, C. S., & Pine, R. (2000). Managing hotel brand equity: A customer-centric framework for assessing performance. Cornell Hotel and Restaurant Administration Quarterly, 41, 22-31.
12. Dick, A. S., & Basu, K. (1994). Consumer loyalty: towards an integrated conceptual approach. Journal of the Academy of Marketing Science, 22, 99-113.
13. Dube, L., Renaghan, L. M., & Miller, J. M. (1994). Measuring customer satisfaction for strategic management. The Cornell Hotel and Restaurant Administration Quarterly, 35, 39-47.
14. Ehrenberg, A. S. C. (2000). Repeat buying- facts, theory and applications. Journal of Empirical Generalizations in Marketing Science, 5, 392-770.
15. Filser, M. (1994). Le comportement du consomateur. Paris: Dalloz.
16. Fishbein, M., & Ajzen, I. (1975). Belief, Attitude, Intention, and Behavior: An Introduction to Theory and Research. MA: Addison-Wesley, Reading.
17. Hair, J. F., Anderson, R., & Black, W. C. (1995). Multivariate Data analysis with Readings. Englewood Cliffs, NJ: Prentice-Hall, Inc.
18. Haussman, G. (2002). October. ISHC's top ten issues. Hotel Interactive. Retrieved January 22, 2003, from http:// www.hotelinteractive.com/ news/articleview.asparticleID = 1658
19. Hirschman, E. C. (1984). Experience seeking: A subjectivist perspective of consumption. Journal of Business Research, 12, 115-136.
20. Hollingsworth, P. (1993) Betcha can't watch just one: food advertising trends. Food Technology, 50, 59-62.
21. Hsu, J. L. & Huang, W. C. (2005). Packed coffee drink consumption and product attitude preferences of young adults in Taiwan. Food Quality and Preference, 16, 361-367.
22. Johnston, C. M., & Upton, E. M. (1991). Managers' perceptions of customers' satisfaction with their hospital cafeteria services. Journal of the Canadian Dietetic Association, 52, 11-14.
23. Kahn, B. E., Kalwani, M. U., & Morrison, D. G. (1986). Measuring variety seeking and reinforcement behaviors using panel data. Journal of Marketing Research, 23, 89-100.
24. Kao, M. H. (2003). A study of the influence of promotion variation and commercial trading area on the effects of promotion- a case of familyMart convenience store in Taiwan. Master degree theme of department of marketing and distribution management, National Kaohsiung First University of Science and Technology, Kaohsiung, Taiwan.
25. Kao, S. Y. (2004). A study of customers' consuming experience in different styles coffee chain store. Master degree theme of department of tourism, Shih Hsin University, Taipei, Taiwan.
26. Kennedy, P. (1998). A guide to econometrics (4th ed). Cambridge Massachusetts, The MIT press.
27. Kim, W. G., & Kim, Y. (2005). Antecedents and consequences of customer satisfaction in restaurant servicescape. 2005 I-CHRIE annual conference proceedings, Las Vegas, U.S.A.
28. Knutson, B. J. (2000). College students and fast food - how students perceive restaurant brands. The Cornell Hotel and Restaurant Administration Quarterly, 41, 68-74.
29. Koonce, M. (1998). Consolidations and acquisitions: the role of sales and marketing. HSMAI Marketing Review, 15, 20-21.
30. Laroche, M., Kalamas, M. & Huang, Q. (2005). Effect of coupons on brand categorization and choice of fast foods in China. Journal of Business research, 58, 674-686.
31. Laroche, M., Kim, C., & Zhou, L. (1996). Brand familiarity and confidence as determinants of purchase intention: an empirical test in a multiple brand context. Journal of Business Research, 37, 115- 20.
32. Lo, A. S., Tan, A. Y. F., & Qu, H. (2005). Examination of selection criteria for customers visiting coffee house: a case study of a coffee chain Hong Kong. 2005 I-CHRIE annual conference proceedings, Las Vegas, U.S.A.
33. Lutz, R. J. (1975). Changing brand attitudes through modification of cognitive structure. Journal of Consumer Research, 1, 49-59.
34. Marketing Science Institute. (1988). Research Topics 1988-1990. Cambridge, MA.: Marketing Science Institute.
35. Mattila, A. S. (2001). Emotional bonding and restaurant loyalty. Cornell Hotel and Restaurant Administration Quarterly, 42, 73-79.
36. McFarlane, T., & Pliner, P. (1997). Increasing willingness to taste novel foods: effects of nutrition and taste information. Appetite, 28, 227-238.
37. Muller, C. C. (1997). Redefining value: the hamburger price war. The Cornell Hotel and Restaurant Administration Quarterly, 38, 62-73.
38. Nardozza, F. J. (1998). Summer. Beyond consolidation in the lodging industry - getting ready for the next millennium. Retrieved May 30, 2004, from http://www.hotel-onli-necom/ Trends/KPMG/Articles/ 1998-Beyond Consolidation.html
39. Nettles, M. F., & Gregoire, M. B. (2000). Analysis of the process used to select a food production system for school foodservice. The Journal of Child Nutrition and Management, 24, 84-91.
40. Nicolau, J. L. (2002). Assessing new hotel openings through an event study. Tourism Management, 23, 47-54.
41. Oh, H. (1999). Service quality, customer satisfaction, and customer value: A holistic perspective. International Journal of Hospitality Management, 18, 67-82.
42. Oliver, R. L. (1980). A cognitive model of the antecedents and consequences of satisfaction decisions. Journal of Marketing Research, 17, 460-469.
43. Pagliarini, E., Gabbiadini, N., & Ratti, S. (2005). Consumer testing with children on food combinations for school lunch. Food Quality and Preference, 16, 131-138.
44. Park, C. W., McCarthy, M. S., & Mildberg, S. J. (1993). The effects of direct and associative brand extension strategies on consumer response to brand extensions. Advances in Consumer Research, 20, 28-33.
45. Roger, P .J. (1996). Food choice, mood and mental performance: some examples and some mechanisms. In H. Meiselman, and H.J.H. MacFie(Eds.), Food choice, acceptance and consumption (pp. 319-345). Londin: Blackie.
46. Rozin, P. (1996). The socio-cultural context of eating and food choice. In H. L. Meiselman & H. J. H. Macfie (Eds.), Food choice acceptance and consumption (pp. 83-104). Glasgow: Blackie Academic and Professional.
47. Shepherd, R. (1989). Factor influencing food preferences and choice. In R. Shepherd (Ed.), Handbook of the psychophysiology of human eating (pp. 3-24). Chichester: Wiley.
48. Smith, D. C., & Park, C.W. (1992). The effects of brand extensions on market share and advertising efficiency. Journal of Marketing Research, 29, 296-313.
49. Sparks, P., Shepherd, R., & Frewer, L. J. (1995). Assessing and structuring attitudes toward the use of gene technology in food production: the role of perceived ethical obligation. Basic and Applied Social Psychology, 16, 267-285.
50. Srivastava, R. K., & Shocker, A. D. (1991). Brand equity: a perspective on its meaning and measurement, Report No. 91-124. Cambridge, MA: Marketing Science Institute.
51. Vickers, Z. M. (1993). Incorporating tasting into a conjoint analysis of taste, health claim, price and brand for purchasing strawberry yogurt. Journal of Sensory Studies, 8, 341-352.
52. Wilkie, W. L. (1994). Consumer behavior (3rd ed.). New York: John Wiley & Sons, Inc.