Effects of authentic atmospherics in ethnic restaurants: Investigating Chinese restaurants

Journal of Workplace Learning

Volumn 23, Issue 5, 2011, Pages 662-680

  Jang, SooCheong Shawn ^a   Liu, Yinghua ^b   Namkung, Young ^c  

^a PURDUE UNIVERSITY   (United States)

^b Panda Express Inc   (United States)

^c Kyung Hee University   (South Korea)

Author keywords

Atmospherics; Authenticity; Behavioral intention; China; Chinese restaurant; Emotion; Ethnic restaurant; United States of America

Indexed keywords

EID: 79960048324     PISSN: 13665626     EISSN: None     Source Type: Journal    
DOI: 10.1108/09596111111143395     Document Type: Article

References (61)

1. Aldrich, H.E. and Waldinger, R. (1990), "Ethnicity and entrepreneurship" in Annual Review of Sociology, Vol. 16, pp. 111-35.
2. Anderson, J.C. and Gerbing, D.W. (1988), "Structural modeling in practice: a review and recommended two-step approach" in Psychological Bulletin, Vol. 103, No. 3, pp. 411-23.
3. Appadurai, A. (1986), "Introduction: commodities and the politics of value" in Appadurai, A. (Ed.), The Social Life of Things: Commodities in Cultural Perspective, Cambridge University Press, Cambridge, pp. 3-63.
4. Babin, B.J., Darden, W.R. and Babin, L.A. (1998), "Negative emotions in marketing research: affect or artifact?" in Journal of Business Research, Vol. 42, pp. 271-85.
5. Bagozzi, R.P., Gopinath, M. and Nyer, P.U. (1999), "The role of emotions in marketing" in Journal of the Academy of Marketing Science, Vol. 27, No. 2, pp. 184-206.
6. Baker, J. and Cameron, M. (1996), "The effects of the service environment on affect and consumer perception of waiting time: an integrative review and research propositions" in Journal of the Academy of Marketing Science, Vol. 24, No. 4, pp. 338-49.
7. Baker, J., Parasuraman, A., Grewal, D. and Voss, G.B. (2002), "The influence of multiple store environment cues on perceived merchandise value and patronage intentions" in Journal of Marketing, Vol. 66, No. 2, pp. 120-41.
8. Baron, R.M. and Kenny, D.A. (1986), "The moderator-mediator variable distinction in social psychological research: conceptual, strategic, and statistical considerations" in Journal of Personality and Social Psychology, Vol. 51, No. 6, pp. 1173-82.
9. Barsky, J. and Nash, L. (2002), "Evoking emotion: affective keys to hotel loyalty" in Cornell Hotel and Restaurant Administration Quarterly, Vol. 43, No. 1, pp. 39-46.
10. Beardsworth, A. and Bryman, A. (1999), "Late modernity and the dynamics of quasification: the case of the themed restaurant" in The Sociological Review, Vol. 47, pp. 228-57.
11. Bell, R. and Meiselman, H.L. (1994), "Effects of adding an Italian theme to a restaurant on the perceived ethnicity, acceptability, and selection of foods" in Appetite, Vol. 22, No. 1, pp. 11-24.
12. Chinese Restaurant News (2007), Chinese Restaurant News, available at: www.c-r-n.net/Jin_e/ContentList.aspx?catid=301324490.
13. Cobe, P. (2004), "Get it together" in Restaurant Business, Vol. 103, No. 5, pp. 39-44.
14. Cohen, E. (1988), "Authenticity and commoditization in tourism" in Annals of Tourism Research, Vol. 15, pp. 371-86.
15. Countryman, C.C. and Jang, S. (2006), "The effects of atmospheric elements on customer impression: the case of hotel lobbies" in International Journal of Contemporary Hospitality Management, Vol. 18, No. 7, pp. 534-45.
16. Ebster, C. and Guist, I. (2004), "The role of authenticity in ethnic theme restaurants" in Journal of Foodservice Business Research, Vol. 7, No. 2, pp. 41-52.
17. Eco, U. (1986), Travels in Hyperreality, Harcourt Brace Jovanovich, Orlando, FL.
18. Euromonitor (2006), Consumer Lifestyles in the US, Euromonitor, Chicago, IL, November, available at: www.euromonitor.com/GMID.aspx.
19. Fishbein, M. and Ajzen, I. (1975), Belief, Attitude, Intention and Behavior: An Introduction to Theory and Research, Addison-Wesley, Reading, MA.
20. Fornell, C. and Larcker, D.F. (1981), "Evaluating structural equation models with unobservable variables and measurement error" in Journal of Marketing Research, Vol. 18, No. 1, pp. 39-50.
21. Gabaccia, D.R. (1998), We Are What We Eat: Ethnic Food and the Making of Americans, Harvard University Press, Cambridge, MA.
22. George, R.T. (2001), "Dining Chinese: a consumer subgroup comparison" in Journal of Restaurant & Foodservice Marketing, Vol. 4, No. 2, pp. 67-86.
23. Haeckel, S.H., Carbone, L.P. and Berry, L.L. (2003), "How to lead the customer experience" in Marketing Management, Vol. 12, No. 1, pp. 18-23.
24. Hoare, R.J. and Butcher, K. (2008), "Do Chinese cultural values affect customer satisfaction/loyalty?" in International Journal of Contemporary Hospitality Management, Vol. 20, No. 2, pp. 156-71.
25. Hui, M.K., Dube, L. and Chebat, J. (1997), "The impact of music on consumers' reactions to waiting for services" in Journal of Retailing, Vol. 73, No. 1, pp. 87-104.
26. Izard, C.E. (1977), Human Emotions, Plenum, New York, NY.
27. Jang, S. and Ha, A. (2009), "Asian foods in the US: developments, customer profiles, and experiences" in Journal of Foodservice Business Research, Vol. 12, No. 4, pp. 403-12.
28. Jang, S. and Namkung, Y. (2009), "Perceived quality, emotions, and behavioral intentions: application of an extended Mehrabian-Russell model to restaurants" in Journal of Business Research, Vol. 62, No. 4, pp. 451-60.
29. Josiam, B.M. and Monteiro, P.A. (2004), "Tandoori taste: perceptions of Indian restaurants in America" in International Journal of Contemporary Hospitality Management, Vol. 16, No. 4, pp. 18-26.
30. Kincaid, C., Baloglu, S., Mao, Z. and Busser, J. (2010), "What really brings them back?: the impact of tangible quality on affect and intention for casual dining restaurant patrons" in International Journal of Contemporary Hospitality Management, Vol. 22, No. 2, pp. 209-20.
31. Kotler, P. (1973), "Atmospheric as a marketing tool" in Journal of Retailing, Vol. 49, No. 4, pp. 48-64.
32. Lego, C., Wood, N., McFee, S. and Solomon, M. (2002), "A thirst for the real thing in themed retail environments: consuming authenticity in Irish pubs" in Journal of Foodservice Business Research, Vol. 5, No. 2, pp. 61-74.
33. Liu, Y. and Jang, S. (2009), "Perceptions of Chinese restaurants in the US: what affects customer satisfaction and behavioral intentions?" in International Journal of Hospitality Management, Vol. 28, No. 3, pp. 338-48.
34. Lu, S. and Fine, G.A. (1995), "The presentation of ethnic authenticity: Chinese food as a social accomplishment" in The Sociological Quarterly, Vol. 36, No. 3, pp. 535-53.
35. Macintosh, G. and Lockshin, L.S. (1997), "Retail relationships and story loyalty: a multi-level perspective" in International Journal of Research in Marketing, Vol. 14, No. 5, pp. 487-97.
36. Mattila, A.S. and Ro, H. (2008), "Discrete negative emotions and customer dissatisfaction response in a casual restaurant setting" in Journal of Hospitality & Tourism Research, Vol. 32, No. 1, pp. 89-101.
37. Mehrabian, A. and Russell, J.A. (1974), An Approach to Environmental Psychology, MIT Press, Cambridge, MA.
38. Mills, S. (2000), Cultural Melting Pot, National Restaurant Association, Washington, DC, available at: www.restaurant.org/rusa/magArticle.cfm?ArticleID=398.
39. Mintel Oxygen Reports (2009a), Ethnic Foods-US-September 2009, available at: www.mintel.com/press-release/americans-dish-on-ethnic-fare?id=408.
40. Mintel Oxygen Reports (2009b), Multi-cultural Meets Wider Distribution, available at: www.htrend.com/report-2476049-Ethnic_Foods_US.html.
41. Namkung, Y. and Jang, S. (2007), "Does food quality really matter in restaurants? Its impact on customer satisfaction and behavioral intentions" in Journal of Hospitality & Tourism Research, Vol. 31, No. 3, pp. 387-410.
42. Namkung, Y. and Jang, S. (2008), "Are highly satisfied restaurant customers really different? A quality perception perspective" in International Journal of Contemporary Hospitality Management, Vol. 20, No. 2, pp. 142-55.
43. National Restaurant Association (1995), Ethnic Cuisines: a Profile, NRA, Washington, DC.
44. National Restaurant Association (2000), Ethnic Cuisines II, NRA, Washington, DC.
45. National Restaurant Association (2007), What's Hot, What's Not, Chef Survey, National Restaurant Association, Washington, DC, available at: www.restaurant.org/pdfs/research/200711chefsurvey.pdf.
46. Nunnally, J.C. (1978), Psychometric Theory, McGraw-Hill, New York, NY.
47. Restaurant Hospitality (2005), What Your Customers Want, available at: http://restaurant-hospitality.com/features/rh_imp_8954/index.html.
48. Richins, M.L. (1997), "Measuring emotions in the consumption experience" in Journal of Consumer Research, Vol. 24, No. 2, pp. 127-46.
49. Ryu, K. and Jang, S. (2007), "The effect of environment perceptions on behavioral intentions through emotions: the case of upscale restaurants" in Journal of Hospitality & Tourism Research, Vol. 31, No. 1, pp. 56-72.
50. Ryu, K. and Jang, S. (2008), "Influence of restaurants' physical environments on emotion and behavioral intention" in The Service Industries Journal, Vol. 28, No. 8, pp. 1151-65.
51. Salamone, F.A. (1997), "Authenticity in tourism: the San Angel Inns" in Annals of Tourism Research, Vol. 24, pp. 305-21.
52. Sharpley, R. (1994), Tourism, Tourists & Society, ELM, Huntingdon.
53. Sukalakamala, P. and Boyce, J.B. (2007), "Customer perceptions for expectations and acceptance of an authentic dining experience in Thai restaurants" in Journal of Foodservice, Vol. 18, No. 2, pp. 69-75.
54. Taylor, C. (1991), The Ethics of Authenticity, Harvard University Press, Cambridge, MA.
55. Wakefield, K.L. and Blodgett, J.G. (1999), "Customer response to intangible and tangible service factors" in Psychology and Marketing, Vol. 16, No. 1, pp. 51-68.
56. Wang, N. (1999), "Rethinking authenticity in tourism experience" in Annals of Tourism Research, Vol. 26, pp. 349-70.
57. Warshaw, P.R. and Davis, F.D. (1985), "Detangling behavioral intention and behavioral expectation" in Journal of Experimental Social Psychology, Vol. 21, pp. 213-8.
58. Wood, N.T. and Munoz, C.L. (2007), "No rules, just right' or is it? The role of themed restaurants as cultural ambassadors" in Tourism and Hospitality Research, Vol. 7, Nos 3/4, pp. 242-55.
59. Zeithaml, V.A., Berry, L.L. and Parasuraman, A. (1996), "The behavioral consequences of service quality" in Journal of Marketing, Vol. 60, No. 2, pp. 31-46.
60. Czepeil, J.A., Congram, C.A. and Shanahan, J. (Eds.) (1986), "The role of the environment in marketing services: the consumer perspective" in The Services Challenge: Integrating for Competitive Advantage, American Marketing Association, Chicago, IL, pp. 79-84.
61. US Ethnic Food Market (2005), Agriculture and Agri-food Canada, available at: www.ats.agr.gc.ca/us/4040_e.htm.