Antecedents of involvement in traditional food products in chinese food restaurants and its effect on customer intention
Purpose – On-site dining at restaurants can create a positive or negative feeling that affects customer attitudes, but this activity was affected by COVID-19 pandemic. After the pandemic has subsided, on-site dining behaviour began to recover, and restaurants need a competitive advantage to be su...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of tourism and hospitality management
2023-08-01
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| Series: | Tourism and Hospitality Management |
| Subjects: | |
| Online Access: | https://thm.fthm.hr/images/issues/vol29no3/7_Sutanto_Antonio |
| _version_ | 1797658296806539264 |
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| author | Ryan Sutanto Ferdi Antonio |
| author_facet | Ryan Sutanto Ferdi Antonio |
| author_sort | Ryan Sutanto |
| collection | DOAJ |
| description | Purpose – On-site dining at restaurants can create a positive or negative feeling that affects
customer attitudes, but this activity was affected by COVID-19 pandemic. After the pandemic has
subsided, on-site dining behaviour began to recover, and restaurants need a competitive advantage
to be successful. This study aims to analyse the factors that influence customers’ involvement with
traditional Chinese food and whether this involvement with traditional Chinese food has an impact
on intention to revisit and positive e-WOM.
Design/Methodology/Approach – The study follows a quantitative approach based on the study’s
framework. Data were collected through a survey using a purposive sampling method in five
major cities in Indonesia, achieving a sample size of 221 respondents. PLS-SEM was used with
SmartPLS™ version 3.3.3 to analyse the data obtained through the survey.
Findings – The results show that food quality, nostalgia, convenience orientation, health
involvement, involvement in luxury, and staff service have a positive relationship with involvement
in traditional Chinese food, and that the involvement in traditional Chinese food itself has a
significant influence on intention to revisit and positive e-WOM.
Originality of the research – The study provides new insights and managerial implications for the
involvement approach in the tourism industry. |
| first_indexed | 2024-03-11T17:57:03Z |
| format | Article |
| id | doaj.art-5b4a8a91006a483a862979e06bfdbc44 |
| institution | Directory Open Access Journal |
| issn | 1330-7533 1847-3377 |
| language | English |
| last_indexed | 2024-03-11T17:57:03Z |
| publishDate | 2023-08-01 |
| publisher | Faculty of tourism and hospitality management |
| record_format | Article |
| series | Tourism and Hospitality Management |
| spelling | doaj.art-5b4a8a91006a483a862979e06bfdbc442023-10-17T11:34:12ZengFaculty of tourism and hospitality managementTourism and Hospitality Management1330-75331847-33772023-08-0129340942210.20867/thm.29.3.9Antecedents of involvement in traditional food products in chinese food restaurants and its effect on customer intentionRyan Sutanto0https://orcid.org/0000-0003-2356-0396Ferdi Antonio1https://orcid.org/0000-0002-1319-3732Universitas Pelita Harapan Graduate School Faculty of Economics and Business The Plaza Semanggi, Jl. Jend. Sudirman No.50, RT.1/RW.4, Jakarta, IndonesiaProfessor Universitas Pelita Harapan Graduate School Faculty of Economics and Business The Plaza Semanggi, Jl. Jend. Sudirman No.50, RT.1/RW.4, Jakarta, IndonesiaPurpose – On-site dining at restaurants can create a positive or negative feeling that affects customer attitudes, but this activity was affected by COVID-19 pandemic. After the pandemic has subsided, on-site dining behaviour began to recover, and restaurants need a competitive advantage to be successful. This study aims to analyse the factors that influence customers’ involvement with traditional Chinese food and whether this involvement with traditional Chinese food has an impact on intention to revisit and positive e-WOM. Design/Methodology/Approach – The study follows a quantitative approach based on the study’s framework. Data were collected through a survey using a purposive sampling method in five major cities in Indonesia, achieving a sample size of 221 respondents. PLS-SEM was used with SmartPLS™ version 3.3.3 to analyse the data obtained through the survey. Findings – The results show that food quality, nostalgia, convenience orientation, health involvement, involvement in luxury, and staff service have a positive relationship with involvement in traditional Chinese food, and that the involvement in traditional Chinese food itself has a significant influence on intention to revisit and positive e-WOM. Originality of the research – The study provides new insights and managerial implications for the involvement approach in the tourism industry.https://thm.fthm.hr/images/issues/vol29no3/7_Sutanto_Antoniochinese food restaurantinvolvementtraditional food productintention to revisitpositive e-womcovid-19 pandemic |
| spellingShingle | Ryan Sutanto Ferdi Antonio Antecedents of involvement in traditional food products in chinese food restaurants and its effect on customer intention Tourism and Hospitality Management chinese food restaurant involvement traditional food product intention to revisit positive e-wom covid-19 pandemic |
| title | Antecedents of involvement in traditional food products in chinese food restaurants and its effect on customer intention |
| title_full | Antecedents of involvement in traditional food products in chinese food restaurants and its effect on customer intention |
| title_fullStr | Antecedents of involvement in traditional food products in chinese food restaurants and its effect on customer intention |
| title_full_unstemmed | Antecedents of involvement in traditional food products in chinese food restaurants and its effect on customer intention |
| title_short | Antecedents of involvement in traditional food products in chinese food restaurants and its effect on customer intention |
| title_sort | antecedents of involvement in traditional food products in chinese food restaurants and its effect on customer intention |
| topic | chinese food restaurant involvement traditional food product intention to revisit positive e-wom covid-19 pandemic |
| url | https://thm.fthm.hr/images/issues/vol29no3/7_Sutanto_Antonio |
| work_keys_str_mv | AT ryansutanto antecedentsofinvolvementintraditionalfoodproductsinchinesefoodrestaurantsanditseffectoncustomerintention AT ferdiantonio antecedentsofinvolvementintraditionalfoodproductsinchinesefoodrestaurantsanditseffectoncustomerintention |