Influences of price, service convenience, and social servicescape on post-purchase process of capsule hotels

References

• Antun, J. M., Frash Jr, R. E., Costen, W., & Runyan, R. C. (2010). Accurately assessing expectations most important to restaurant patrons: The creation of the DinEX Scale. Journal of Foodservice Business Research, 13(4), 360–379. doi: 10.1080/15378020.2010.524539
   Google Scholar
• Arnould, E. J., & Price, L. L. (1993). River magic: Extraordinary experience and the extended service encounter. Journal of Consumer Research, 20(1), 24–45. doi: 10.1086/209331
   Web of Science ®Google Scholar
• Babin, B. J., Darden, W. R., & Griffin, M. (1994). Work and/or fun: Measuring hedonic and utilitarian shopping value. Journal of Consumer Research, 20(4), 644–656. doi: 10.1086/209376
   Web of Science ®Google Scholar
• 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(2), 120–141. doi: 10.1509/jmkg.66.2.120.18470
   Web of Science ®Google Scholar
• Barsky, J., & Nash, L. (2008). Are luxury hotels recession proof. Hotel & Motel Management, 223, 14.
   Google Scholar
• Berry, L. L., Carbone, L. P., & Haeckel, S. H. (2002). Managing the total customer experience. MIT Sloan Management Review, 43(3), 85.
   Web of Science ®Google Scholar
• Berry, L. L., Seiders, K., & Grewal, D. (2002). Understanding service convenience. Journal of Marketing, 66(3), 1–17. doi: 10.1509/jmkg.66.3.1.18505
   Web of Science ®Google Scholar
• Bitner, M. J. (1992). Servicescapes: The impact of physical surroundings on customers and employees. The Journal of Marketing, 56(2), 57–71. doi: 10.2307/1252042
   Web of Science ®Google Scholar
• Bojanic, D. C. (1996). Consumer perceptions of price, value and satisfaction in the hotel industry: An exploratory study. Journal of Hospitality & Leisure Marketing, 4(1), 5–22. doi: 10.1300/J150v04n01_02
   Google Scholar
• Brady, M. K., & Cronin Jr, J. J. (2001). Some new thoughts on conceptualizing perceived service quality: A hierarchical approach. Journal of Marketing, 65(3), 34–49. doi: 10.1509/jmkg.65.3.34.18334
   Web of Science ®Google Scholar
• Brotherton, B. (2004). Critical success factors in UK budget hotel operations. International Journal of Operations & Production Management, 24(9), 944–969. doi: 10.1108/01443570410552135
   Web of Science ®Google Scholar
• Butcher, K. (2005). Differential impact of social influence in the hospitality encounter. International Journal of Contemporary Hospitality Management, 17(2), 125–135. doi: 10.1108/09596110510582323
   Google Scholar
• Chiang, C. F., & Jang, S. S. (2007). The effects of perceived price and brand image on value and purchase intention: Leisure travelers’ attitudes toward online hotel booking. Journal of Hospitality & Leisure Marketing, 15(3), 49–69. doi: 10.1300/J150v15n03_04
   Google Scholar
• Chiang, L., Xu, A., Kim, J., Tang, L., & Manthiou, A. (2016). Investigating festivals and events as social gatherings: The application of social identity theory. Journal of Travel & Tourism Marketing, 34(6), 779–792. doi: 10.1080/10548408.2016.1233927
   Web of Science ®Google Scholar
• Chung, J. Y., & Buhalis, D. (2008). Web 2.0: A study of online travel community. Information and Communication Technologies in Tourism, 2008, 70–81.
   Google Scholar
• Dhar, R., & Wertenbroch, K. (2000). Consumer choice between hedonic and utilitarian goods. Journal of Marketing Research, 37(1), 60–71. doi: 10.1509/jmkr.37.1.60.18718
   Web of Science ®Google Scholar
• Dodds, W. B., Monroe, K. B., & Grewal, D. (1991). Effects of price, brand, and store information on buyers’ product evaluations. Journal of Marketing Research, 28(3), 307–319. doi: 10.2307/3172866
   Web of Science ®Google Scholar
• Eroglu, S. A., Machleit, K., & Barr, T. F. (2005). Perceived retail crowding and shopping satisfaction: The role of shopping values. Journal of Business Research, 58(8), 1146–1153. doi: 10.1016/j.jbusres.2004.01.005
   Web of Science ®Google Scholar
• Guerin, B. (1993). Social facilitation. New York, NY: Cambridge University Press.
   Google Scholar
• Ha, J., & Jang, S. (2010). Perceived values, satisfaction, and behavioral intentions: The role of familiarity in Korean restaurants. International Journal of Hospitality Management, 29(1), 2–13. doi: 10.1016/j.ijhm.2009.03.009
   Web of Science ®Google Scholar
• Hanks, L., Line, N., & Kim, W. G. W. (2017). The impact of the social servicescape, density, and restaurant type on perceptions of interpersonal service quality. International Journal of Hospitality Management, 61, 35–44. doi: 10.1016/j.ijhm.2016.10.009
   Web of Science ®Google Scholar
• Harris, L. C., & Ezeh, C. (2008). Servicescape and loyalty intentions: An empirical investigation. European Journal of Marketing, 42(3/4), 390–422. doi: 10.1108/03090560810852995
   Web of Science ®Google Scholar
• Hennig-Thurau, T., Gwinner, K. P., Walsh, G., & Gremler, D. D. (2004). Electronic word-of-mouth via consumer-opinion platforms: What motivates consumers to articulate themselves on the internet? Journal of Interactive Marketing, 18(1), 38–52. doi: 10.1002/dir.10073
   Google Scholar
• Hightower, R., Brady, M. K., & Baker, T. L. (2002). Investigating the role of the physical environment in hedonic service consumption: An exploratory study of sporting events. Journal of Business Research, 55(9), 697–707. doi: 10.1016/S0148-2963(00)00211-3
   Web of Science ®Google Scholar
• Holbrook, M. B., & Corfman, K. P. (1985). Quality and value in the consumption experience: Phaedrus rides again. Perceived Quality, 31(2), 31–57.
   Google Scholar
• Holbrook, M. B., & Hirschman, E. C. (1982). The experiential aspects of consumption: Consumer fantasies, feelings, and fun. Journal of Consumer Research, 9(2), 132–140. doi: 10.1086/208906
   Web of Science ®Google Scholar
• Hua, W., Chan, A., & Mao, Z. (2009). Critical success factors and customer expectation in budget hotel segment – a case study of China. Journal of Quality Assurance in Hospitality & Tourism, 10(1), 59–74. doi: 10.1080/15280080802713702
   Google Scholar
• Huang, S., Liu, Z., & Hsu, C. H. (2014). Customer experiences with economy hotels in China: Evidence from mystery guests. Journal of Hospitality Marketing & Management, 23(3), 266–293. doi: 10.1080/19368623.2013.787919
   Google Scholar
• Jang, Y., Ro, H., & Kim, T. H. (2015). Social servicescape: The impact of social factors on restaurant image and behavioral intentions. International Journal of Hospitality & Tourism Administration, 16(3), 290–309. doi: 10.1080/15256480.2015.1054758
   Web of Science ®Google Scholar
• Jeong, E., & Jang, S. S. (2011). Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations. International Journal of Hospitality Management, 30(2), 356–366. doi: 10.1016/j.ijhm.2010.08.005
   Web of Science ®Google Scholar
• Joseph-Mathews, S., & Bonn, M. A. (2009). The service environment: Functional or fun? Does it matter? International Journal of Culture, Tourism and Hospitality Research, 3(3), 187–192. doi: 10.1108/17506180910980500
   Google Scholar
• Kim, W. G., & Moon, Y. J. (2009). Customers’ cognitive, emotional, and actionable response to the servicescape: A test of the moderating effect of the restaurant type. International Journal of Hospitality Management, 28(1), 144–156. doi: 10.1016/j.ijhm.2008.06.010
   Web of Science ®Google Scholar
• Kim, H. J., Park, J., Kim, M. J., & Ryu, K. (2013). Does perceived restaurant food healthiness matter? Its influence on value, satisfaction and revisit intentions in restaurant operations in South Korea. International Journal of Hospitality Management, 33, 397–405. doi: 10.1016/j.ijhm.2012.10.010
   Web of Science ®Google Scholar
• Lapierre, J. (2000). Customer-perceived value in industrial contexts. Journal of Business & Industrial Marketing, 15(2/3), 122–145. doi: 10.1108/08858620010316831
   Google Scholar
• Lee, J. S., Lee, C. K., & Choi, Y. (2011). Examining the role of emotional and functional values in festival evaluation. Journal of Travel Research, 50(6), 685–696. doi: 10.1177/0047287510385465
   Web of Science ®Google Scholar
• Line, N. D., Hanks, L., & Kim, W. G. (2015). An expanded servicescape framework as the driver of place attachment and word of mouth. Journal of Hospitality & Tourism Research, 42(3), 476–499. doi: 10.1177/1096348015597035
   Google Scholar
• Lockyer, T. (2005). The perceived importance of price as one hotel selection dimension. Tourism Management, 26(4), 529–537. doi: 10.1016/j.tourman.2004.03.009
   Web of Science ®Google Scholar
• Negash, S., Ryan, T., & Igbaria, M. (2003). Quality and effectiveness in web-based customer support systems. Information & Management, 40(8), 757–768. doi: 10.1016/S0378-7206(02)00101-5
   Web of Science ®Google Scholar
• Oh, H. (1999). Service quality, customer satisfaction, and customer value: A holistic perspective. International Journal of Hospitality Management, 18(1), 67–82. doi: 10.1016/S0278-4319(98)00047-4
   Google Scholar
• Oh, H. (2000). The effect of brand class, brand awareness, and price on customer value and behavioral intentions. Journal of Hospitality & Tourism Research, 24(2), 136–162. doi: 10.1177/109634800002400202
   Google Scholar
• Parasuraman, A., & Grewal, D. (2000). The impact of technology on the quality-value-loyalty chain: A research agenda. Journal of the Academy of Marketing Science, 28(1), 168–174. doi: 10.1177/0092070300281015
   Web of Science ®Google Scholar
• Park, C. (2004). Efficient or enjoyable? Consumer values of eating-out and fast food restaurant consumption in Korea. International Journal of Hospitality Management, 23(1), 87–94. doi: 10.1016/j.ijhm.2003.08.001
   Google Scholar
• Rao, A. R., & Monroe, K. B. (1989). The effect of price, brand name, and store name on buyers’ perceptions of product quality: An integrative review. Journal of Marketing Research, 26(4), 351–357. doi: 10.2307/3172907
   Google Scholar
• Ren, L., Qiu, H., Wang, P., & Lin, P. M. (2016). Exploring customer experience with budget hotels: Dimensionality and satisfaction. International Journal of Hospitality Management, 52, 13–23. doi: 10.1016/j.ijhm.2015.09.009
   Web of Science ®Google Scholar
• Rosenbaum, M. S., & Massiah, C. (2011). An expanded servicescape perspective. Journal of Service Management, 22(4), 471–490. doi: 10.1108/09564231111155088
   Web of Science ®Google Scholar
• Rosenbaum, M. S., & Montoya, D. Y. (2007). Am I welcome here? Exploring how ethnic consumers assess their place identity. Journal of Business Research, 60(3), 206–214. doi: 10.1016/j.jbusres.2006.09.026
   Web of Science ®Google Scholar
• Ryu, K., & Han, H. (2010). Influence of the quality of food, service, and physical environment on customer satisfaction and behavioral intention in quick-casual restaurants: Moderating role of perceived price. Journal of Hospitality & Tourism Research, 34(3), 310–329. doi: 10.1177/1096348009350624
   Web of Science ®Google Scholar
• Ryu, K., Han, H., & Jang, S. (2010). Relationships among hedonic and utilitarian values, satisfaction and behavioral intentions in the fast-casual restaurant industry. International Journal of Contemporary Hospitality Management, 22(3), 416–432. doi: 10.1108/09596111011035981
   Web of Science ®Google Scholar
• Ryu, K., Han, H., & Kim, T. (2008). The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions. International Journal of Hospitality Management, 27(3), 459–469. doi: 10.1016/j.ijhm.2007.11.001
   Web of Science ®Google Scholar
• Seiders, K., Voss, G. B., Godfrey, A. L., & Grewal, D. (2007). SERVCON: Development and validation of a multidimensional service convenience scale. Journal of the Academy of Marketing Science, 35(1), 144–156. doi: 10.1007/s11747-006-0001-5
   Web of Science ®Google Scholar
• Tombs, A., & McColl-Kennedy, J. R. (2003). Social-servicescape conceptual model. Marketing Theory, 3(4), 447–475. doi: 10.1177/1470593103040785
   Web of Science ®Google Scholar
• Tombs, A., & McColl-Kennedy, J. R. (2010). Social and spatial influence of customers on other customers in the social servicescape. Australasian Marketing Journal, 18(3), 120–131. doi: 10.1016/j.ausmj.2010.04.001
   Google Scholar
• Tsai, S. P. (2005). Utility, cultural symbolism and emotion: A comprehensive model of brand purchase value. International Journal of Research in Marketing, 22(3), 277–291. doi: 10.1016/j.ijresmar.2004.11.002
   Web of Science ®Google Scholar
• Varki, S., & Colgate, M. (2001). The role of price perceptions in an integrated model of behavioral intentions. Journal of Service Research, 3(3), 232–240. doi: 10.1177/109467050133004
   Google Scholar
• Wall, E. A., & Berry, L. L. (2007). The combined effects of the physical environment and employee behavior on customer perception of restaurant service quality. Cornell Hotel and Restaurant Administration Quarterly, 48(1), 59–69. doi: 10.1177/0010880406297246
   Google Scholar
• Westbrook, R. A. (1987). Product/consumption-based affective responses and postpurchase processes. Journal of Marketing Research, 24, 258–270. doi: 10.2307/3151636
   Web of Science ®Google Scholar
• Wu, C. H. J., & Liang, R. D. (2009). Effect of experiential value on customer satisfaction with service encounters in luxury-hotel restaurants. International Journal of Hospitality Management, 28(4), 586–593. doi: 10.1016/j.ijhm.2009.03.008
   Web of Science ®Google Scholar
• Yuan, Y. H. E., & Wu, C. K. (2008). Relationships among experiential marketing, experiential value, and customer satisfaction. Journal of Hospitality & Tourism Research, 32(3), 387–410. doi: 10.1177/1096348008317392
   Web of Science ®Google Scholar
• Zeithaml, V. A. (1988). Consumer perceptions of price, quality and value: A means-end model and synthesis of evidence. Journal of Marketing, 52(3), 2–22. doi: 10.2307/1251446
   Web of Science ®Google Scholar