Exploring the role of hedonic emotions on attitudinal loyalty and EWOM: a contingency framework and propositions

References

• Abubakar, A. M., Ilkan, M., Al-Tal, R. M., & Eluwole, K. K. (2017). EWOM, revisits intention, destination trust, and gender. Journal of Hospitality & Tourism Management, 31, 220–227. https://doi.org/10.1016/j.jhtm.2016.12.005
   Web of Science ®Google Scholar
• Adhikari, A., & Bhattacharya, S. (2016). Appraisal of literature on customer experience in the tourism sector: Review and framework. Current Issues in Tourism, 19(4), 296–321. https://doi.org/10.1080/13683500.2015.1082538
   Web of Science ®Google Scholar
• Adinegara, G. N. J., Suprapti, N. W. S., Yasa, N. N. K., & Sukaatmadja, I. P. G. (2017). Antecedents and consequences of tourist satisfaction: A literature review. ASEAN Marketing Journal, 9, 40–53. https://doi.org/10.21002/amj.v9i2.5686
   Google Scholar
• Ahuvia, A. C., & Adelman, M. B. (1993). Market metaphors for meeting mates. Research in Consumer Behavior, 6, 55–83.
   Google Scholar
• Alba, J., & Williams, E. (2012). Pleasure principles: A review of research on hedonic consumption. Journal of Consumer Psychology, 23(1), 2–18. https://doi.org/10.1016/j.jcps.2012.07.003
   Web of Science ®Google Scholar
• Aldaihani, F. M., & Ali, N. A. (2018). Factors affecting customer loyalty in the restaurant service industry in Kuwait City, Kuwait. Journal of International Business and Management, 1(2), 1–14. https://rpajournals.com/jibm
   Google Scholar
• Alfakhri, D., Harness, D., Nicholson, J., & Harness, T. (2018). The role of aesthetics and design in hotelscape: A phenomenological investigation of cosmopolitan consumers. Journal of Business Research, 85, 523–531. https://doi.org/10.1016/j.jbusres.2017.10.031
   Web of Science ®Google Scholar
• Alfonso, V. C., Flanagan, D. P., & Radwan, S. (2005). The impact of the Cattell-Horn-Carroll theory on test development and interpretation of cognitive and academic abilities. Contemporary Intellectual Assessment: Theories, Tests and Issues, 185–202.
   Google Scholar
• Allen, C. T., Machleit, K. A., & Kleine, S. S. (1992). A comparison of attitudes and emotions as predictors of behavior at diverse levels of behavioral experience. Journal of Consumer Research, 18(4), 493–504. https://doi.org/10.1086/209276
   Web of Science ®Google Scholar
• Almeida-Santana, A., & Moreno-Gil, S. (2017). New trends in information search and their influence on destination loyalty: Digital destinations and relationship marketing. Journal of Destination Marketing & Management, 6(2), 150–161. https://doi.org/10.1016/j.jdmm.2017.02.003
   Web of Science ®Google Scholar
• Al-Salamin, H., & Al-Hassan, E. (2016). The impact of pricing on consumer buying behavior in Saudi Arabia: Al-Hassa case study. European Journal of Business and Management, 8(12), 62–73.
   Google Scholar
• Anderson, J. C., & Gerbing, D. W. (1988). Structural equation modeling in practice: A review and recommended two-step approach. Psychological Bulletin, 103(3), 411. https://doi.org/10.1037/0033-2909.103.3.411
   Web of Science ®Google Scholar
• Arora, R. (2012). A mixed method approach to understanding the role of emotions and sensual delight in a dining experience. Journal of Consumer Marketing, 29(5), 333–343. https://doi.org/10.1108/07363761211247451
   Google Scholar
• Arora, R., & Singer, J. (2006). Customer satisfaction and value as drivers of business success for fine dining restaurants. Services Marketing Quarterly, 28(1), 89–102. https://doi.org/10.1300/J396v28n01_05
   Google Scholar
• Aruna, S., & Santhi, P. (2016). Impulse purchase behaviour among generation Y. SSRN. https://ssrn.com/abstract=2805619
   Google Scholar
• Babin, B. J., Lee, Y. K., Kim, E. J., & Griffin, M. (2005). Modeling consumer satisfaction and word-of-mouth: Restaurant patronage in Korea. Journal of Service Marketing, 19(3), 133–139.
   Google Scholar
• Back, K. J., & Parks, S. C. (2003). A brand loyalty model involving cognitive, affective, and conative brand loyalty and customer satisfaction. Journal of Hospitality & Tourism Research, 27(4), 419–435. https://doi.org/10.1177/10963480030274003
   Google Scholar
• Bae, S., Slevitch, L., Tomas, S., & Nunkoo, R. (2018). The effects of restaurant attributes on satisfaction and return patronage intentions: Evidence from solo diners’ experiences in the United States. Cogent Business & Management, 5(1), 1493903. https://doi.org/10.1080/23311975.2018.1493903
   Web of Science ®Google Scholar
• Bagozzi, R. P. (1975). Social exchange in marketing. Journal of the Academy of Marketing Science, 3(3–4), 314–327. https://doi.org/10.1007/BF02729292
   Google Scholar
• Bagozzi, R. P., Gopinath, M., & Nyer, P. U. (1999). The role of emotions in marketing. Journal of the Academy of Marketing Science, 27(2), 184–206. https://doi.org/10.1177/0092070399272005
   Web of Science ®Google Scholar
• Barger, V., Peltier, J. W., & Schultz, D. E. (2016). Social media and consumer engagement: A review and research agenda. Journal of Research in Interactive Marketing, 10(4), 268–287. https://doi.org/10.1108/JRIM-06-2016-0065
   Web of Science ®Google Scholar
• Barrett, L. F. (2006). Solving the emotion paradox: Categorization and the experience of emotion. Personality and Social Psychology Review, 10(1), 20–46. https://doi.org/10.1207/s15327957pspr1001_2
   PubMed Web of Science ®Google Scholar
• Basaran, U., & Buyukyilmaz, O. (2015). The effects of utilitarian and hedonic values on young consumers’ satisfaction and behavioral intentions. Eurasian Journal of Business and Economics, 8(16), 1–18. https://doi.org/10.17015/ejbe.2015.016.01
   Google Scholar
• Batra, R., Ahuvia, A., & Bagozzi, R. P. (2012). Brand love. Journal of Marketing, 76(2), 1–16. https://doi.org/10.1509/jm.09.0339
   Web of Science ®Google Scholar
• Becker, L., & Jaakkola, E. (2020). Customer experience: Fundamental premises and implications for research. Journal of the Academy of Marketing Science, 48(4), 630–648. https://doi.org/10.1007/s11747-019-00718-x
   Web of Science ®Google Scholar
• Blichfeldt, B. S., Chor, J., & Ballegaard, N. L. (2010). The dining experience: A qualitative study of top restaurant visits in a Danish context. Journal of Tourism, 11(1), 43–60.
   Google Scholar
• Bloch, P. H., Brunel, F. F., & Arnold, T. J. (2003). Individual differences in the centrality of visual product aesthetics: Concept and measurement. Journal of Consumer Research, 29(4), 551–565. https://doi.org/10.1086/346250
   Web of Science ®Google Scholar
• Block, L. G., Grier, S. A., Childers, T. L., Davis, B., Ebert, J. E., Kumanyika, S., Bieshaar, M. N. G., Machin, J. E., Motley, C. M., Peracchio, L., Pettigrew, S., Scott, M., & Bieshaar, M. N. G. G. (2011). From nutrients to nurturance: A conceptual introduction to food well-being. Journal of Public Policy & Marketing, 30(1), 5–13. 10.1509%2Fjppm.30.1.5
   Web of Science ®Google Scholar
• Brown, R. (2016). Restaurants, Instagram, and the evolving dining experience. Retrieved February 26, 2015, from http://www.olapic.com/restaurants-Instagram-evolving-dining-experience_blog-p1aw-g1br-v1qs/
   Google Scholar
• Bruhn, M., & Schnebelen, S. (2017). Integrated marketing communication–from an instrumental to a customer-centric perspective. European Journal of Marketing, 51(3), 464–489. https://doi.org/10.1108/EJM-08-2015-0591
   Web of Science ®Google Scholar
• Burrow, G. (2020). The economic impact of COVID-19 on hospitality, EMSI.https://www.economicmodeling.com/2020/04/29/economic-impact-of-covid-19-on hospitality Retrieved May 20, 2023)
   Google Scholar
• Butz, H. E., Jr., & Goodstein, L. D. (1996). Measuring customer value: Gaining the strategic advantage. Organizational Dynamics, 24(3), 63–77. https://doi.org/10.1016/S0090-2616(96)90006-6
   Web of Science ®Google Scholar
• Caber, M., Yilmaz, G., Kiliçarslan, D., & Öztürk, A. (2018). The effects of tour guide performance and food involvement on food neophobia and local food consumption intention. International Journal of Contemporary Hospitality Management, 30(3), 1472–1491. https://doi.org/10.1108/IJCHM-02-2017-0080
   Web of Science ®Google Scholar
• Canny, I. U. (2014). Measuring the mediating role of dining experience attributes on customer satisfaction and its impact on behavioral intentions of casual dining restaurants in Jakarta. International Journal of Innovation, Management and Technology, 5(1), 25–29. https://doi.org/10.7763/IJIMT.2014.V5.480
   Google Scholar
• Cantallops, A. S., & Salvi, F. (2014). New consumer behavior: A review of research on EWOM and hotels. International Journal of Hospitality Management, 36, 41–51. https://doi.org/10.1016/j.ijhm.2013.08.007
   Web of Science ®Google Scholar
• Carpenter, J. M. (2008). Consumer shopping value, satisfaction and loyalty in discount retailing. Journal of Retailing and Consumer Services, 15(5), 358–363. https://doi.org/10.1016/j.jretconser.2007.08.003
   Google Scholar
• Chang, H. H., & Fang, W. (2012). The effects of shopping value on retail outcomes: A comparison between department stores and hypermarkets. The Service Industries Journal, 32(14), 2249–2263. https://doi.org/10.1080/02642069.2011.582494
   Web of Science ®Google Scholar
• Chan, G. S. H., Hsiao, A. C. H., & Lee, A. L. Y. (2016). Exploration of customer-compliant behavior toward Asian full-service restaurants. International Journal of Marketing Studies, 8(2), 46. https://doi.org/10.5539/ijms.v8n2p46
   Google Scholar
• Chapman, A., & Dilmperi, A. (2022). Luxury brand value co-creation with online brand communities in the service encounter. Journal of Business Research, 144, 902–921. https://doi.org/10.1016/j.jbusres.2022.01.068
   Web of Science ®Google Scholar
• Chattopadhyay, N., & Shah, M. (2014). Exploring the effect of service innovation on the business performance of restaurants in India. International Journal of Business Innovation and Research, 8(3), 252–264. https://doi.org/10.1504/IJBIR.2014.060827
   Google Scholar
• Chebat, J. C., & Michon, R. (2003). Impact of ambient odors on mall shoppers’ emotions, cognition, and spending: A test of competitive causal theories. Journal of Business Research, 56(7), 529–539. https://doi.org/10.1016/S0148-2963(01)00247-8
   Web of Science ®Google Scholar
• Cheema, A., & Papatla, P. (2010). Relative importance of online versus offline information for internet purchases: Product category and internet experience effects. Journal of Business Research, 63(9–10), 979–985. https://doi.org/10.1016/j.jbusres.2009.01.021
   Web of Science ®Google Scholar
• Cheng, C. C., Chen, C. T., Hsu, F. S., & Hu, H. Y. (2012). Enhancing service quality improvement strategies of fine-dining restaurants: New insights from integrating a two-phase decision-making model of IPGA and DEMATEL analysis. International Journal of Hospitality Management, 31(4), 1155–1166. https://doi.org/10.1016/j.ijhm.2012.02.003
   Web of Science ®Google Scholar
• Chen, H. T., & Lin, Y. T. (2018). A study of the relationships among sensory experience, emotion, and buying behavior in coffeehouse chains. Service Business, 12(3), 551–573. https://doi.org/10.1007/s11628-017-0354-5
   Web of Science ®Google Scholar
• Chen, A., Peng, N., & Hung, K. P. (2015). The effects of luxury restaurant environments on diners’ emotions and loyalty: Incorporating diner expectations into an extended Mehrabian-Russell model. International Journal of Contemporary Hospitality Management, 27(2), 236–260. https://doi.org/10.1108/IJCHM-07-2013-0280
   Web of Science ®Google Scholar
• Chen, H.-B., Yeh, S.-S., & Huan, T.-C. (2014). Nostalgic emotion, experiential value, brand image, and consumption intentions of customers of nostalgic-themed restaurants. Journal of Business Research, 67(3), 354–360. https://doi.org/10.1016/j.jbusres.2013.01.003
   Web of Science ®Google Scholar
• Chiang, C., & Li, Y. (2012). A study of relationships among fast-food chain restaurant attributes, utilitarian and hedonic value, and behavioral intentions: A case study of Taiwan’s Y-generation consumers. Taiwan Journal Mark Science, 8, 77–95.
   Google Scholar
• Choi, Y. G., Ok, C. M., & Hyun, S. S. (2017). Relationships between brand experiences, personality traits, prestige, relationship quality, and loyalty: An empirical analysis of coffeehouse brands. International Journal of Contemporary Hospitality Management, 29(4), 1185–1202. https://doi.org/10.1108/IJCHM-11-2014-0601
   Web of Science ®Google Scholar
• Choo, H. J., Sim, S. Y., Lee, H. K., & Kim, H. B. (2014). The effect of consumers’ involvement and innovativeness on the utilization of fashion wardrobe. International Journal of Consumer Studies, 38(2), 175–182. https://doi.org/10.1111/ijcs.12078
   Web of Science ®Google Scholar
• Chua, B. L., Jin, N., Lee, S., & Ben, G. (2014). Influence of mechanic, functional, and humanic clues on customers’ experiential values and behavioral intentions in full-service restaurants. Journal of Foodservice Business Research, 17(2), 67–84. https://doi.org/10.1080/15378020.2014.902641
   Google Scholar
• Chua, B. L., Kim, H. C., Lee, S., & Han, H. (2019). The role of brand personality, self-congruity, and sensory experience in elucidating sky lounge users’ behavior. Journal of Travel & Tourism Marketing, 36(1), 29–42. https://doi.org/10.1080/10548408.2018.1488650
   Web of Science ®Google Scholar
• Churchill, G. A., Jr. (1979). A paradigm for developing better measures of marketing constructs. Journal of Marketing Research, 16(1), 64–73. https://doi.org/10.1177/002224377901600110
   Web of Science ®Google Scholar
• Cohen, J. B., Pham, M. T., & Andrade, E. B. (2008). The nature and role of affect in consumer behavior. In Curt Haugtvedt & Frank Kardes (Eds.), Handbook of consumer psychology (pp. 297–348). and Paul Herr.
   Google Scholar
• Cole, P. (2015). Not your father’s CRM. Retrieved March 24, 2016, from https://www.ama.org/publications/MarketingNews/Pages/not-yourfathers-crm.aspx
   Google Scholar
• Colliander, J., & Marder, B. (2018). ‘Snap happy’ brands: Increasing publicity effectiveness through a snapshot aesthetic when marketing a brand on Instagram. Computers in Human Behavior, 78, 34–43. https://doi.org/10.1016/j.chb.2017.09.015
   Web of Science ®Google Scholar
• Compton, W. C., & Hoffman, E. (2019). Positive psychology: The science of happiness and flourishing. Sage Publications.
   Google Scholar
• Cova, B., Carù, A., & Cayla, J. (2018). Re-conceptualizing escape in consumer research. Qualitative Market Research: An International Journal, 21(4), 445–464. https://doi.org/10.1108/QMR-01-2017-0030
   Web of Science ®Google Scholar
• Crosby, L. A., & Johnson, S. L. (2007). Experience required: Managing each customer’s experience might just be the most important ingredient in building customer loyalty. Marketing Management, 16(4), 20.
   Google Scholar
• Dedeoglu, B. B., Bilgihan, A., Ye, B. H., Buonincontri, P., & Okumus, F. (2018). The impact of servicescape on hedonic value and behavioral intentions: The importance of previous experience. International Journal of Hospitality Management, 72, 10–20. https://doi.org/10.1016/j.ijhm.2017.12.007
   Web of Science ®Google Scholar
• Del-Rio Chanona, R., Mealy, P., Pichler, A., Lafond, F., & Farmer, J. (2020). Supply and demand shocks in the COVID-19 pandemic: An industry and occupation perspective. Oxford Review of Economic Policy, 36(Supplement_1), S94–S137. https://doi.org/10.1093/oxrep/graa033
   Google Scholar
• Ding, C. G., & Tseng, T. H. (2015). On the relationships among brand experience, hedonic emotions, and brand equity. European Journal of Marketing, 49(7/8), 994–1015. https://doi.org/10.1108/EJM-04-2013-0200
   Web of Science ®Google Scholar
• DiPietro, R. B., & Campbell, J. (2014). The influence of services cape and local food attributes on pleasure and revisit intention in an upscale-casual dining restaurant. Hospitality Review, 31(4), 1.
   Google Scholar
• Dixon, T. (2012). “Emotion”: The history of a keyword in crisis. Emotion Review, 4(4), 338–344. https://doi.org/10.1177/1754073912445814
   PubMed Web of Science ®Google Scholar
• Dubé, L., & Bel, J. L. (2003). The content and structure of laypeople’s concept of pleasure. Cognition and Emotion, 17(2), 263–295. https://doi.org/10.1080/02699930302295
   PubMed Web of Science ®Google Scholar
• Ellen, T., & Zhang, R. (2014). Measuring the effect of company restaurant servicescape on patrons’ emotional states and behavioral intentions. Journal of Foodservice Business Research, 17(2), 85–102. https://doi.org/10.1080/15378020.2014.902642
   Google Scholar
• EMarketer. (2016). Loyalty program memberships climb, but participation wanes. EMarketer. Retrieved July 29, 2017 https://www.emarketer.com/Article/Loyalty-ProgramMemberships-Climb-ParticipationWanes/1013565?ecid=NL1001
   Google Scholar
• Englis, B. G., & Phillips, D. M. (2013). Does innovativeness drive environmentally conscious consumer behavior? Psychology & Marketing, 30(2), 160–172. https://doi.org/10.1002/mar.20595
   Web of Science ®Google Scholar
• Erkmen, E., & Hancer, M. (2019). Building brand relationship for restaurants: An examination of other customers, brand image, trust, and restaurant attributes. International Journal of Contemporary Hospitality Management, 31(3), 1469–1487. https://doi.org/10.1108/IJCHM-08-2017-0516
   Web of Science ®Google Scholar
• Ettinger, A., Grabner-Kräuter, S., & Terlutter, R. (2018). Online CSR communication in the hotel industry: Evidence from small hotels. International Journal of Hospitality Management, 68, 94–104. https://doi.org/10.1016/j.ijhm.2017.09.002
   Web of Science ®Google Scholar
• Euromonitor International, E. (2019). Full-service restaurants in Malaysia. Euromonitor International. Retrieved March 9, 2017, from https://www. euromonitor.com/full-service-restaurants-in-Malaysia/report.
   Google Scholar
• Evers, C., Dingemans, A., Junghans, A. F., & Boeve, A. (2018). Feeling bad or feeling good, does emotion affect your consumption of food? A meta-analysis of the experimental evidence. Neuroscience and Biobehavioral Reviews, 92, 195–208. https://doi.org/10.1016/j.neubiorev.2018.05.028
   PubMed Web of Science ®Google Scholar
• Falk, J. H., & Dierking, L. D. (2016). The museum experience revisited. Routledge.
   Google Scholar
• Feick, L. F., & Price, L. L. (1987). The market maven : A diffuser of marketplace information. Journal of Marketing, 51(1), 83–97.
   Web of Science ®Google Scholar
• Felbermayr, A., & Nanopoulos, A. (2016). The role of emotions for the perceived usefulness in online customer reviews. Journal of Interactive Marketing, 36(1), 60–76. https://doi.org/10.1016/j.intmar.2016.05.004
   Google Scholar
• Foroudi, P., Tabaghdehi, S. A. H., & Marvi, R. (2021). The gloom of the COVID-19 shocks in the hospitality industry: A study of consumer risk perception and adaptive belief in the dark cloud of a pandemic. International Journal of Hospitality Management, 92, 102717. https://doi.org/10.1016/j.ijhm.2020.102717
   PubMed Web of Science ®Google Scholar
• Gajanayake, R., Gajanayake, S., & Surangi, H. A. K. N. S. (2011, December). The impact of selected visual merchandising techniques on patronage intentions in supermarkets (study based on Colombo district). In 2nd International Conference on Business and Economic Research Proceeding, Unpublished thesis, University of Kelaniya, Sri Lanka (Vol. 1130).
   Google Scholar
• Gartner, W. (2016). Entrepreneurship as organizing: Selected papers of William B. Gartner. Edward Elgar Publishing.
   Google Scholar
• Getz, D., & McConnell, A. (2011). Serious sports tourism and event travel careers. Journal of Sport Management, 25(4), 326–338. https://doi.org/10.1123/jsm.25.4.326
   Web of Science ®Google Scholar
• Gohary, A., & Hanzaee, K. (2014). Personality traits as predictors of shopping motivations and behaviors: A canonical correlation analysis. Arab Economic and Business Journal, 9(2), 166–174. https://doi.org/10.1016/j.aebj.2014.10.001
   Google Scholar
• Gonzalez-Perez, M.-A., Vasquez-Melo, M.-T., & Rios-Molina, C. (2015). International expansion and contexts of a global player from an emerging market: The case of SABMiller 1993–2013. Global Business Review, 16(3), 377–392. https://doi.org/10.1177/0972150915569926
   Google Scholar
• Gupta, V., Kiatkawsin, K., Roy, H., Promsivapallop, P., & Duggal, S. (2022). How the consumers’ intentions to pay a price premium are influenced in luxury fine dining restaurants? Journal of Foodservice Business Research, 27(2), 1–30. https://doi.org/10.1080/15378020.2022.2077089
   Google Scholar
• Haghighat, N. (2017). Airline service quality evaluation: A review on concepts and models. Economics, Management and Sustainability, 2(2), 31–47. https://doi.org/10.14254/jems.2017.2-2.4
   Google Scholar
• Ha, J., & Jang, S. S. (2010). Perceived values, satisfaction, and behavioral intentions: The role of familiarity in Korean restaurants. International Journal of Hospitality Management, 29(1), 2–13. https://doi.org/10.1016/j.ijhm.2009.03.009
   Web of Science ®Google Scholar
• Ha, J., & Jang, S. S. (2012). The effects of dining atmospherics on behavioral intentions through quality perception. Journal of Services Marketing, 26(3), 204–215. https://doi.org/10.1108/08876041211224004
   Web of Science ®Google Scholar
• Ha, J., & Jang, S. S. (2013). Determinants of diners ’ variety-seeking intentions. Journal of Services Marketing, 27(2), 155–165. https://doi.org/10.1108/08876041311309289
   Web of Science ®Google Scholar
• Han, H., Back, K. J., & Barrett, B. (2009). Influencing factors on restaurant customers’ revisit intention: The roles of emotions and switching barriers. International Journal of Hospitality Management, 28(4), 563–572. https://doi.org/10.1016/j.ijhm.2009.03.005
   Web of Science ®Google Scholar
• Han, H., Back, K. J., & Barrett, B. (2010). A consumption emotion measurement development: a full-service restaurant setting. The Service Industries Journal, 30(2), 299–320. https://doi.org/10.1080/02642060802123400
   Web of Science ®Google Scholar
• Han, H., & Hyun, S. S. (2017). Impact of hotel-restaurant image and quality of physical environment, service, and food on satisfaction and intention. International Journal of Hospitality Management, 63, 82–92. https://doi.org/10.1016/j.ijhm.2017.03.006
   Web of Science ®Google Scholar
• Han, H., & Hyun, S. S. (2018). Role of motivations for luxury cruise traveling, satisfaction, and involvement in building traveler loyalty. International Journal of Hospitality Management, 70, 75–84. https://doi.org/10.1016/j.ijhm.2017.10.024
   Web of Science ®Google Scholar
• Han, H., & Jeong, C. (2013). Multi-dimensions of patrons’ emotional experiences in upscale restaurants and their role in loyalty formation: Emotion scale improvement. International Journal of Hospitality Management, 32, 59–70. https://doi.org/10.1016/j.ijhm.2012.04.004
   Web of Science ®Google Scholar
• Han, H., & Kim, Y. (2010). An investigation of green hotel customers’ decision formation: Developing an extended model of the theory of planned behavior. International Journal of Hospitality Management, 29(4), 659–668. https://doi.org/10.1016/j.ijhm.2010.01.001
   Web of Science ®Google Scholar
• Hanzaee, K. H., & Khonsari, Y. (2011). A review of the role of hedonic and utilitarian values on customer satisfaction and behavioral intentions. Interdisciplinary Journal of Research in Business, 1(5), 34–45.
   Google Scholar
• Ha, J., Park, K., & Park, J. (2016). Which restaurant should I choose? Herd behavior in the restaurant industry. Journal of Foodservice Business Research, 19(4), 396–412. https://doi.org/10.1080/15378020.2016.1185873
   Google Scholar
• Harba, J. N., Tigu, G., & Davidescu, A. A. (2021). Exploring consumer emotions in pre-pandemic and pandemic times. A sentiment analysis of perceptions in the fine-dining restaurant industry in Bucharest, Romania. International Journal of Environmental Research and Public Health, 18(24), 13300. https://doi.org/10.3390/ijerph182413300
   PubMed Web of Science ®Google Scholar
• Heskett, J. L. (2002). Beyond customer loyalty. Managing Service Quality: An International Journal, 12(6), 355–357. https://doi.org/10.1108/09604520210451830
   Google Scholar
• Heung, V., & Gu, T. (2012). Influence of restaurant atmospherics on patron satisfaction and behavioral intentions. International Journal of Hospitality Management, 31(4), 1167–1177. https://doi.org/10.1016/j.ijhm.2012.02.004
   Web of Science ®Google Scholar
• Holbrook, M. B., & Batra, R. (1987). Assessing the role of emotions as mediators of consumer responses to advertising. Journal of Consumer Research, 14(3), 404–420. https://doi.org/10.1086/209123
   Web of Science ®Google Scholar
• Holbrook, M. B., Chestnut, R. W., Oliva, T. A., & Greenleaf, E. A. (1984). Play as a consumption experience: The roles of emotions, performance, and personality in the enjoyment of games. Journal of Consumer Research, 11(2), 728–739. https://doi.org/10.1086/209009
   Web of Science ®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. https://doi.org/10.1086/208906
   Web of Science ®Google Scholar
• Hollebeek, L. (2011). Demystifying customer brand engagement: Exploring the loyalty nexus. Journal of Marketing Management, 27(7–8), 785–807. https://doi.org/10.1080/0267257X.2010.500132
   Google Scholar
• Holmqvist, J., Visconti, L., Grönroos, C., Guais, B., & Kessous, A. (2020, November). Understanding the value process: Value creation in a luxury service context. Journal of Business Research, 120, 114–126. https://doi.org/10.1016/j.jbusres.2020.07.002
   Web of Science ®Google Scholar
• Horng, J.-S., Chou, S.-F., Liu, C.-H., & Tsai, C.-Y. (2013, June). Creativity, aesthetics, and eco-friendliness: A physical dining environment design synthetic assessment model of innovative restaurants. Tourism Management, 36, 15–25. https://doi.org/10.1016/j.tourman.2012.11.002
   Web of Science ®Google Scholar
• Horng, J.-S., & Hsu, H. (2021). Esthetics dining experience: The relations among aesthetic stimulation, pleasantness, memorable experience, and behavioral intentions. Journal of Hospitality Marketing & Management, 30(4), 419–437. https://doi.org/10.1080/19368623.2021.1859425
   Web of Science ®Google Scholar
• Hosany, S., & Witham, M. (2010). Dimensions of cruisers’ experiences, satisfaction, and intention to recommend. Journal of Travel Research, 49(3), 351–364. https://doi.org/10.1177/0047287509346859
   Web of Science ®Google Scholar
• Howard, J. A., & Sheth, J. N. (1969). The theory of buyer behavior. New York, 63, 145. http://doi.org/10.2307/2284311
   Google Scholar
• Hsu, S. H., Hsiao, C. F., Tsai, S. B., & Deng, Y. (2018). Constructing a consumption model of fine dining from the perspective of behavioral economics. Public Library of Science ONE, 13(4), e0194886. https://doi.org/10.1371/journal.pone.0194886
   Google Scholar
• Huang, M. H. (2001). The theory of emotions in marketing. Journal of Business and Psychology, 16(2), 239–247. https://doi.org/10.1023/A:1011109200392
   Web of Science ®Google Scholar
• Huang, M., Ali, R., & Liao, J. (2017). The effect of user experience in online games on word of mouth: A pleasure-arousal-dominance (PAD) model perspective. Computers in Human Behavior, 75, 329–338. https://doi.org/10.1016/j.chb.2017.05.015
   Web of Science ®Google Scholar
• Huber, F., Meyer, F., & Schmid, D. A. (2015). Brand love in progress–the interdependence of brand love antecedents in consideration of relationship duration. Journal of Product & Brand Management, 24(6), 567–579. https://doi.org/10.1108/JPBM-08-2014-0682
   Web of Science ®Google Scholar
• Huete-Alcocer, N. (2017). A literature review of word of mouth and electronic word of mouth: Implications for consumer behavior. Frontiers in Psychology, 8, 1256. https://doi.org/10.3389/fpsyg.2017.01256
   PubMed Web of Science ®Google Scholar
• Hung, I. W., & Mukhopadhyay, A. (2012). Lenses of the heart: How actors’ and observers’ perspectives influence emotional experiences. Journal of Consumer Research, 38(6), 1103–1115. https://doi.org/10.1086/661529
   Web of Science ®Google Scholar
• Hwang, J., & Hyun, S. S. (2013). The impact of nostalgia triggers on emotional responses and revisit intentions in luxury restaurants: The moderating role of hiatus. International Journal of Hospitality Management, 33, 250–262. https://doi.org/10.1016/j.ijhm.2012.09.001
   Web of Science ®Google Scholar
• Hwang, J., & Ok, C. (2013). The antecedents and consequence of consumer attitudes toward restaurant brands: A comparative study between casual and fine dining restaurants. International Journal of Hospitality Management, 32, 121–131. https://doi.org/10.1016/j.ijhm.2012.05.002
   Web of Science ®Google Scholar
• Hwang, J., Park, S., & Kim, I. (2020). Understanding motivated consumer innovativeness in the context of a robotic restaurant: The moderating role of product knowledge. Journal of Hospitality & Tourism Management, 44, 272–282. https://doi.org/10.1016/j.jhtm.2020.06.003
   Web of Science ®Google Scholar
• Hyun, S. S., & Kang, J. (2014). A better investment in luxury restaurants: Environmental or non-environmental cues? International Journal of Hospitality Management, 39, 57–70. https://doi.org/10.1016/j.ijhm.2014.02.003
   Web of Science ®Google Scholar
• Hyun, S. S., Kim, W., & Lee, M. J. (2011). The impact of advertising on patrons’ emotional responses, perceived value, and behavioral intentions in the chain restaurant industry: The moderating role of advertising-induced arousal. International Journal of Hospitality Management, 30(3), 689–700. https://doi.org/10.1016/j.ijhm.2010.10.008
   Web of Science ®Google Scholar
• Hyun, S. S., & Park, S. H. (2016). The antecedents and consequences of travelers need for uniqueness: An empirical study of restaurant experiences. Asia Pacific Journal of Tourism Research, 21(6), 596–623. https://doi.org/10.1080/10941665.2015.1062404
   Web of Science ®Google Scholar
• Ibrahim, F. A. (2013). The Influence of Product Quality and Restaurant Environment Towards Customer Return in a Specialty Restaurant (Doctoral dissertation, University Technology MARA). https://ir.uitm.edu.my/id/eprint/17691
   Google Scholar
• Iglesias, O., Singh, J. J., & Barista-Foguet, J. M. (2011). The role of brand experience and affective commitment in determining brand loyalty. Brand Management, 18(8), 570–582. https://doi.org/10.1057/bm.2010.58
   Google Scholar
• Izard, C. E. (1977). Human emotions. Plenum Press.
   Google Scholar
• Jacoby, J. (2002). Stimulus‐organism‐response reconsidered: An evolutionary step in modeling (consumer) behavior. Journal of Consumer Psychology, 12(1), 51–57. https://doi.org/10.1207/S15327663JCP1201_05
   Web of Science ®Google Scholar
• Jang, S., Ha, J., & Park, K. (2012). Effects of ethnic authenticity: Investigating Korean restaurant customers in the U.S. International Journal of Hospitality Management, 31(3), 990–1003. https://doi.org/10.1016/j.ijhm.2011.12.003
   Web of Science ®Google Scholar
• Jang, S., Liu, Y., & Namkung, Y. (2011). Effects of authentic atmospherics in ethnic restaurants: Investigating Chinese restaurants. International Journal of Contemporary Hospitality Management, 23(5), 662–680. https://doi.org/10.1108/09596111111143395
   Web of Science ®Google Scholar
• Jang, S., & Namkung, Y. (2009). Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian–Russell model to restaurants. Journal of Business Research, 62(4), 451–460. https://doi.org/10.1016/j.jbusres.2008.01.038
   Web of Science ®Google Scholar
• Jani, D., & Han, H. (2014). Personality, satisfaction, image, ambiance, and loyalty: Testing their relationships in the hotel industry. International Journal of Hospitality Management, 37, 11–20. https://doi.org/10.1016/j.ijhm.2013.10.007
   Web of Science ®Google Scholar
• Japutra, A., Ekinci, Y., & Simkin, L. (2014). Exploring brand attachment, its determinants, and outcomes. Journal of Strategic Marketing, 22(7), 616–630. https://doi.org/10.1080/0965254X.2014.914062
   Google Scholar
• Jeong, E., & Jang, S. S. (2011). Restaurant experiences trigger positive electronic word-of-mouth (EWOM) motivations. International Journal of Hospitality Management, 30(2), 356–366. https://doi.org/10.1016/j.ijhm.2010.08.005
   Web of Science ®Google Scholar
• Jeong, E., Jang, S. S., Behnke, C., Anderson, J., & Day, J. (2019). A scale for restaurant customers’ healthy menu choices: Individual and environmental factors. International journal of contemporary hospitality management, 31(1), 217–246. https://doi.org/10.1108/IJCHM-06-2017-0377
   Web of Science ®Google Scholar
• Jeon, J.-E., & Lee, J. (2016). Brand schematics moderate the effect of aesthetic brands on brand accessories’ purchase intentions. Social Behavior & Personality: An International Journal, 44(10), 1733–1746. https://doi.org/10.2224/sbp.2016.44.10.1733
   Web of Science ®Google Scholar
• Jin, N., Goh, B., Huffman, L., & Yuan, J. J. (2015). Predictors and outcomes of the perceived image of restaurant innovativeness in fine-dining restaurants. Journal of Hospitality Marketing & Management, 24(5), 457–485. https://doi.org/10.1080/19368623.2014.915781
   Web of Science ®Google Scholar
• Jin, N., Lee, S., & Huffman, L. (2012). Impact of restaurant experience on brand image and customer loyalty: Moderating role of dining motivation. Journal of Travel & Tourism Marketing, 29(6), 532–551. https://doi.org/10.1080/10548408.2012.701552
   Web of Science ®Google Scholar
• Jin, N. P., Line, N. D., & Ann, S. H. (2015). The full-service dining experience: An assessment of the generation-specific determinants of customer loyalty. Journal of Foodservice Business Research, 18(4), 307–327. https://doi.org/10.1080/15378020.2015.1068669
   Google Scholar
• Jin, N. H, Line, N. D, Goh, B., Jin, N., Line. (2013). Experiential value, relationship quality, and customer loyalty in full-service restaurants: The moderating role of gender. Journal of Hospitality Marketing & Management, 22(7), 679–700. https://doi.org/10.1080/19368623.2013.723799
   Google Scholar
• Jin, N., Line, N. D., & Lee, S.-M. (2017). The health-conscious restaurant consumer: Understanding the experiential and behavioral effects of health concern. International Journal of Contemporary Hospitality Management, 29(8), 2103–2120. https://doi.org/10.1108/IJCHM-03-2016-0170
   Web of Science ®Google Scholar
• Jin, N. P., Line, N., & Merkebu, J. (2016). Examining the impact of consumer innovativeness and innovative restaurant image in upscale restaurants. Cornell Hospitality Quarterly, 57(3), 268–281. https://doi.org/10.1177/1938965515619229
   Web of Science ®Google Scholar
• Jin, N., Merkebu, J., & Line, N. D. (2019). The examination of the relationship between experiential value and price fairness in consumers’ dining experience. Journal of Foodservice Business Research, 22(2), 150–166. 1592652. https://doi.org/10.1080/15378020.2019.1592652
   Google Scholar
• Jooyeon Ha, S., & (Shawn) 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. https://doi.org/10.1016/j.ijhm.2009.03.009
   Web of Science ®Google Scholar
• Josiam, B., & Henry, W. (2014). Eatertainment: Utilitarian and Hedonic Motivations for Patronizing Fun Experience Restaurants. Procedia - Social & Behavioral Sciences, 144, 187–202. https://doi.org/10.1016/j.sbspro.2014.07.287
   Google Scholar
• Josiam, B. M., Kalldin, A. C., & Duncan, J. L. (2015). Using the involvement construct to understand the motivations of customers of casual dining restaurants in the USA. Hospitality Review, 31(4), 9. https://digitalcommons.fiu.edu/hospitalityreview/vol31/iss4/9
   Google Scholar
• Jung, H. S., Yoon, H. H., & Song, M. K. (2021). A study on dining-out trends using big data: Focusing on changes since COVID-19. Sustainability, 13(20), 11480. https://doi.org/10.3390/su132011480
   Web of Science ®Google Scholar
• Karunarathne, A., & Dassanayake, H. C. (2019). Better dining experience to ensure revisit intention: Moderating effect of generation type. In Kuala Lumpur International Business Economics and Law Conference. Retrieved from https://researchgate.net/publication/335464685.
   Google Scholar
• Kausar, R., Malik, S. A., & Akram, B. (2014). Effects and outcome of service quality and consumer attitudes towards restaurant brands: A study of fine dining restaurants in Pakistan. International Journal of Hospitality and Event Management, 1(2), 187–202. https://doi.org/10.1504/IJHEM.2014.067000
   Google Scholar
• Kiatkawsin, K., & Sutherland, I. (2020). Examining luxury restaurant dining experience towards sustainable reputation of the Michelin restaurant guide. Sustainability, 12(5), 2134. https://doi.org/10.3390/su12052134
   Web of Science ®Google Scholar
• Kim, K., & Baker, M. A. (2017). The impacts of service provider name, ethnicity, and menu information on perceived authenticity and behaviors. Cornell Hospitality Quarterly, 58(3), 312–318. https://doi.org/10.1177/1938965516686107
   Web of Science ®Google Scholar
• Kim, J. J., Choe, J. Y., & Hwang, J. (2021). Application of consumer innovativeness to the context of robotic restaurants. International Journal of Contemporary Hospitality Management, 33(1), 224–242. https://doi.org/10.1108/IJCHM-06-2020-0602
   Web of Science ®Google Scholar
• Kim, H., Fiore, A. M., Niehm, L., & Jeong, M. (2010). Psychographic characteristics affecting behavioral intentions towards pop-up retail. International Journal of Retail & Distribution Management, 138(2), 133–154. https://doi.org/10.1108/09590551011020138
   Google Scholar
• Kim, I., Jeon, S. M., & Hyun, S. S. (2012). Chain restaurant patrons’ well‐being perception and dining intentions: The moderating role of involvement. International Journal of Contemporary Hospitality Management, 24(3), 402–429. https://doi.org/10.1108/09596111211217888
   Web of Science ®Google Scholar
• Kim, M. S., & Stepchenkova, S. (2017). Examining the impact of experiential value on motions, self-connective attachment, and brand loyalty in Korean family restaurants. Journal of Quality Assurance in Hospitality & Tourism, 19(3), 1–24. https://doi.org/10.1080/1528008X.2017.1418699
   Web of Science ®Google Scholar
• Kim, J.-H., Youn, H., & Rao, Y. (2017, February). Customer responses to food-related attributes in ethnic restaurants. International Journal of Hospitality Management, 61, 129–139. https://doi.org/10.1016/j.ijhm.2016.11.003
   Web of Science ®Google Scholar
• Klein, K., & Melnyk, V. (2016). Speaking to the mind or the heart: Effects of matching hedonic versus utilitarian arguments and products. Marketing Letters, 27(1), 131–142. https://doi.org/10.1007/s11002-014-9320-3
   Web of Science ®Google Scholar
• Klink, R., & Athaide, G. (2010, January). Consumer innovativeness and the use of new versus extended brand names for new products. Journal of Product Innovation Management, 27(1), 23–32. https://doi.org/10.1111/j.1540-5885.2009.00697.x
   Web of Science ®Google Scholar
• Krishna, A., Cian, L., & Sokolova, T. (2016). The power of sensory marketing in advertising. Current Opinion in Psychology, 10, 142–147. https://doi.org/10.1016/j.copsyc.2016.01.007
   Web of Science ®Google Scholar
• Kudeshia, C., Sikdar, P., & Mittal, A. (2016). Spreading love through fan page liking: A perspective on small scale entrepreneurs. Computers in Human Behavior, 54, 257–270. https://doi.org/10.1016/j.chb.2015.08.003
   Web of Science ®Google Scholar
• Kundiarto, S. P., & Suciarto, S. (2022). Influences of restaurant servicescape and services quality on repurchase intention through customer satisfaction in Semarang. Journal of Management and Business Environment (JMBE), 3(2), 194–217. https://doi.org/10.24167/jmbe.v3i2.4297
   Google Scholar
• Kwun, D. (2011). Effects of campus foodservice attributes on perceived value, satisfaction, and customer attitude: A gender-different approach. International Journal of Hospitality Management, 30(2), 252–261. https://doi.org/10.1016/j.ijhm.2010.09.001
   Web of Science ®Google Scholar
• Ladeira, W. J., de Oliveira-Santini, Araujo, C. F., Sampaio, C. H., & Santini, F. D. O. (2016). A meta-analysis of the antecedents and consequences of satisfaction in tourism and hospitality. Journal of Hospitality Marketing & Management, 25, 975–1009. https://doi.org/10.1080/19368623.2016.1136253
   Web of Science ®Google Scholar
• Ladhari, R., Souiden, N., & Dufour, B. (2017). The role of emotions in utilitarian service settings: The effects of emotional satisfaction on product perception and behavioral intentions. Journal of Retailing and Consumer Services, 34, 10–18. https://doi.org/10.1016/j.jretconser.2016.09.005
   Web of Science ®Google Scholar
• Laros, F. J., & Steenkamp, J. B. E. (2005). Emotions in consumer behavior: A hierarchical approach. Journal of Business Research, 58(10), 1437–1445. https://doi.org/10.1016/j.jbusres.2003.09.013
   Web of Science ®Google Scholar
• Lazarus, R. S. (1991). Cognition and motivation in emotion. American Psychologist, 46(4), 352–367. https://doi.org/10.1037/0003-066X.46.4.352
   PubMed Web of Science ®Google Scholar
• Lee, H. J., & Goudeau, C. (2014). Consumers’ beliefs, attitudes, and loyalty in purchasing organic foods: The standard learning hierarchy approach. British Food Journal, 116(6), 918–930. https://doi.org/10.1108/BFJ-02-2013-0030
   Web of Science ®Google Scholar
• Lee, J. H., & Hwang, J. (2011). Luxury marketing: The influences of psychological and demographic characteristics on attitudes toward luxury restaurants. International Journal of Hospitality Management, 30(3), 658–669. https://doi.org/10.1016/j.ijhm.2010.12.001
   Web of Science ®Google Scholar
• Lee, M., Ko, E., Lee, S., & Kim, K. (2015). Understanding luxury disposition. Psychology & Marketing, 32(4), 467–480. https://doi.org/10.1002/mar.20792
   Web of Science ®Google Scholar
• Lemon, K., & Verhoef, P. (2016). Understanding customer experience throughout the customer journey. Journal of Marketing, 80(6), 69–96. https://doi.org/10.1509/jm.15.0420
   Web of Science ®Google Scholar
• Liljander, V., & Bergenwall, M. (1999). Consumption-based emotional responses related to satisfaction. Helsinfors: Swedish School of Economics and Business Administration.
   Google Scholar
• Lim, W. M. (2014). The antecedents and consequences of customer hedonism in hospitality services. Journal of Hospitality Marketing & Management, 23(6), 626–651. https://doi.org/10.1080/19368623.2014.846838
   Google Scholar
• Lima, M. V. V. (2014). Alegria e serenidade: an influência das emoções positivas nas avaliações de anúncios,” doctoral dissertation. Universidade Federal de Minas Gerais.
   Google Scholar
• Lim, W. M., Aggarwal, A., & Dandotiya, R. (2022). Marketing luxury services beyond affluence in the new normal: Insights from fine dining during the coronavirus pandemic. Journal of Retailing and Consumer Services, 66, 102936. https://doi.org/10.1016/j.jretconser.2022.102936
   Web of Science ®Google Scholar
• Lin, P. M. C. (2022). Dining in the sharing economy: A comparison of private social dining and restaurants. International Journal of Contemporary Hospitality Management, 34(1), 1–22. https://doi.org/10.1108/IJCHM-12-2020-1453
   Web of Science ®Google Scholar
• Li, X., & Petrick, J. F. (2008). Re-examining the dimensionality of brand loyalty: A case of the cruise industry. Journal of Travel & Tourism Marketing, 25(1), 68–85. https://doi.org/10.1080/10548400802164913
   Web of Science ®Google Scholar
• Li, S., Scott, N., & Walters, G. (2015). Current and potential methods for measuring emotion in tourism experiences: A review. Current Issues in Tourism, 18(9), 805–827. https://doi.org/10.1080/13683500.2014.975679
   Web of Science ®Google Scholar
• Liu, Y., & Jang, S. S. (2009). Perceptions of Chinese restaurants in the US: What affects customer satisfaction and behavioral intentions. International Journal of Hospitality Management, 28(3), 338–348. https://doi.org/10.1016/j.ijhm.2008.10.008
   Web of Science ®Google Scholar
• Lu, J., Liu, Z., & Fang, Z. (2016). Hedonic products for you, utilitarian products for me. Judgment and Decision Making, 11(4), 332–341. https://doi.org/10.1017/S1930297500003764
   Web of Science ®Google Scholar
• Lyu, J., Hu, L., Hung, K., & Mao, Z. (2017). Assessing servicescape of cruise tourism: The perception of Chinese tourists. International Journal of Contemporary Hospitality Management, 29(10), 2556–2572. https://doi.org/10.1108/IJCHM-04-2016-0216
   Web of Science ®Google Scholar
• Maguire, L., & Geiger, S. (2015). Emotional timescapes: The temporal perspective and consumption emotions in services. Journal of Services Marketing, 29(3), 211–223. https://doi.org/10.1108/JSM-02-2014-0047
   Web of Science ®Google Scholar
• Maklan, S., & Klaus, P. (2011). Customer experience: Are we measuring the right things. International Journal of Market Research, 53(6), 771–792. https://doi.org/10.2501/IJMR-53-6-771-792
   Web of Science ®Google Scholar
• Malone, S., McKechnie, S., & Tynan, C. (2018). Tourists’ emotions as a resource for customer value creation, co-creation, and destruction: A customer-grounded understanding. Journal of Travel Research, 57(7), 843–855. https://doi.org/10.1177/0047287517720118
   Web of Science ®Google Scholar
• Manthiou, A., & Lee, S. (2011). Measuring the experience economy and the visitors’ behavioral consequences: An empirical study on VEISHEA event (Unpublished Dissertation). In the 16th annual graduate student research conference in hospitality and tourism.Houston, TX, USA.
   Google Scholar
• Mathur, T., & Gupta, A. (2019). The impact of dining atmospherics and perceived food quality on customers re-patronage Intention- in fast casual restaurants. Tourism and Hospitality Management, 25(1), 95–119. Doi. https://doi.org/10.20867/thm.25.1.6
   Google Scholar
• Mattila, A. S., & Ro, H. (2008). Discrete negative emotions and customer dissatisfaction responses in a casual restaurant setting. Journal of Hospitality & Tourism Research, 32(1), 89–107. https://doi.org/10.1177/1096348007309570
   Web of Science ®Google Scholar
• Maze, J. (2017). Restaurants slow growth as sales sag and competition rises. Nation’s Restaurant News. https://www.nrn.com/finance/restaurants-slow-growth-sales-sag-and-competition-rises
   Google Scholar
• Mazzarol, T., Sweeney, J. C., & Soutar, G. N. (2007). Conceptualizing word‐of‐mouth activity, triggers and conditions: An exploratory study. European Journal of Marketing, 41(11/12), 1475–1494. https://doi.org/10.1108/03090560710821260
   Web of Science ®Google Scholar
• McMullan, R., & Gilmore, A. (2003). The conceptual development of customer loyalty measurement: A proposed scale. Journal of Targeting, Measurement and Analysis of Marketing, 11(3), 230–243. https://doi.org/10.1057/palgrave.jt.5740080
   Google Scholar
• McMullan, R., & Gilmore, A. (2008). Customer loyalty: An empirical study. European Journal of Marketing, 42(9/10), 1084–1094. https://doi.org/10.1108/03090560810891154
   Web of Science ®Google Scholar
• Mechinda, P., Serirat, S., & Gulid, N. (2009). An examination of tourists’ attitudinal and behavioral loyalty: Comparison between domestic and international tourists. Journal of vacation marketing, 15, 129–148. https://doi.org/10.1177/1356766708100820
   Google Scholar
• Mehrabian, A., & Russell, J. A. (1974b). A verbal measure of information rate for studies in environmental psychology. Environment and Behavior, 6(2), 233.
   Web of Science ®Google Scholar
• Mohammad, S. M. (2016). Sentiment analysis: Detecting valence, emotions, and other effectual states from the text. In Emotion measurement (pp. 201–237). Woodhead Publishing. https://doi.org/10.1016/B978-0-08-100508-8.00009-6
   Google Scholar
• Mondo, T., & Fiates, G. (2013). Os modelos de qualidade em serviços: Mapeamento da produção científica de alto impacto para a Área de Administração no Brasil até 2012, motivo de preocupação para os pesquisadores de marketing. XXXVII Encontro da ANPAD – Enanpad 2013, Rio de Janeiro, 7–11. http://www.anpad.org.br/admin/pdf/2013_EnANPAD_MKT1991.pdf
   Google Scholar
• Moyle, B. D., Moyle, C.-L., Bec, A., & Scott, N. (2017). The next frontier in tourism emotion research. Current Issues in Tourism, 22(12), 1–7. https://doi.org/10.1080/13683500.2017.1388770
   Web of Science ®Google Scholar
• Mumm, J., & Mutlu, B. (2011). Designing motivational agents: The role of praise, social comparison, and embodiment in computer feedback. Computers in Human Behavior, 27(5), 1643–1650. https://doi.org/10.1016/j.chb.2011.02.002
   Web of Science ®Google Scholar
• Namkung, Y., & Jang, S. C. S. (2010). Effects of perceived service fairness on emotions, and behavioral intentions in restaurants. European Journal of Marketing, 44(9/10), 1233–1259. https://doi.org/10.1108/03090561011062826
   Web of Science ®Google Scholar
• National Restaurant Association [NRA]. (2020). Restaurant Industry Facts at a Glance. Available online at: https://restaurant.org/research-and-media/media/press-releases/national-restaurant-association releases-2020-state-of-the-restaurant-industry-report/. (Retrieved May 16, 2020)
   Google Scholar
• Nejati, M., & Moghaddam, P. (2012). Gender differences in hedonic values, utilitarian values and behavioral intentions of young consumers: Insights from Iran. Young Consumers, 13(4), 337–344. https://doi.org/10.1108/17473611211282581
   Google Scholar
• Nejati, M., & Moghaddam, P. P. (2013). The effect of hedonic and utilitarian values on satisfaction and behavioral intentions for dining in fast-casual restaurants in Iran. British Food Journal, 115(11), 1583–1596. https://doi.org/10.1108/BFJ-10-2011-0257
   Web of Science ®Google Scholar
• Nigam, D. A. (2012). Modeling the relationship between experiential marketing, experiential value, and purchase intentions in organized quick service chain restaurant shoppers using a structural equation modeling approach. Paradigm, 16(1), 70–79. https://doi.org/10.1177/0971890720120108
   Google Scholar
• Norman, P., Annie, C., & Kuang-Peng, H. (2016). The effects of teppanyaki restaurant stimuli on diners’ emotions and loyalty. International Journal of Hospitality Management, 60, 1–12. https://doi.org/10.1016/j.ijhm.2016.09.010
   Web of Science ®Google Scholar
• NRA. (2016). Food trends to watch in 2016. national restaurant association. Retrieved December 12, 2018: https://www.restaurant.org/News-Research/News/Food-trends-to-watch-in-2016.
   Google Scholar
• Nyamekye, M. B., Adam, D. R., Boateng, H., & Kosiba, J. P. (2021). Place attachment and brand loyalty: The moderating role of customer experience in the restaurant setting. International Hospitality Review, 37(1), 48–70. https://doi.org/10.1108/IHR-02-2021-0013
   Google Scholar
• Oh, C. O. (2005). The contribution of tourism development to economic growth in the Korean economy. Tourism Management, 26(1), 39–44. https://doi.org/10.1016/j.tourman.2003.09.014
   Web of Science ®Google Scholar
• Oh, M. M., & Kim, S. S. (2020). The dimensionality of ethnic food fine dining experience: An application of semantic network analysis. Tourism management perspectives, 35, 100719. https://doi.org/10.1016/j.tmp.2020.100719
   Web of Science ®Google Scholar
• Oh, M., & Kim, S. (2021). Role of emotions in fine dining restaurant online reviews: The applications of semantic network analysis and a machine learning algorithm. International Journal of Hospitality & Tourism Administration, 23(5), 875–903. https://doi.org/10.1080/15256480.2021.1881938
   Web of Science ®Google Scholar
• Oh, M., & Kim, S. (2022). Role of emotions in fine dining restaurant online reviews: The applications of semantic network analysis and a machine learning algorithm. International Journal of Hospitality & Tourism Administration, 23(5), 875–903. https://doi.org/10.1080/15256480.2021.1881938
   Web of Science ®Google Scholar
• Okumus, B., Ozturk, A. B., & Bilgihan, A. (2021). Generation Y’s dining out behavior. International Hospitality Review, 35(1), 41–56. https://doi.org/10.1108/IHR-07-2020-0023
   Google Scholar
• Oliver, R. L. (2010). Satisfaction: A behavioral perspective on the consumer. Pareigis.
   Google Scholar
• Oliver, R. L., Rust, R. T., & Varki, S. (1997). Customer delight: Foundations, findings, and managerial insight. Journal of Retailing, 73(3), 311–336. https://doi.org/10.1016/S0022-4359(97)90021-X
   Web of Science ®Google Scholar
• Ong, C. H., Lee, H. W., & Ramayah, T. (2018). Impact of brand experience on loyalty. Journal of Hospitality Market, 27(7), 755–774. https://doi.org/10.1080/19368623.2018.1445055
   Web of Science ®Google Scholar
• Osuna Ramírez, S. A., Veloutsou, C., & Morgan-Thomas, A. (2017). A systematic literature review of brand commitment: Definitions, perspectives, and dimensions. Athens Journal of Business and Economics, 3(3), 305–332. https://doi.org/10.30958/ajbe.3.3.5
   Google Scholar
• Ouyang, Y., Behnke, C., Almanza, B., & Ghiselli, R. (2018). The influence of food aromas on restaurant consumer emotions, perceptions, and purchases. Journal of Hospitality Marketing & Management, 27(4), 405–423. https://doi.org/10.1080/19368623.2017.1374225
   Web of Science ®Google Scholar
• Özoğlu, B., & Bülbül, H. (2013). The reliability and validity study of the motivated consumer innovativeness (MCI) and perceived risk scales. Journal of Alanya Faculty of Business, 5(3), 131–139.
   Google Scholar
• Parasuraman, A. B. L. L., Zeithaml, V. A., & Berry, L. (1988). SERVQUAL: A multiple-item scale for measuring consumer perceptions of service quality. 1988, 64(1), 12–40.
   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. https://doi.org/10.1016/j.ijhm.2003.08.001
   Google Scholar
• Park, H., Almanza, B. A., Miao, L., Sydnor, S., & Jang, S. (2016). Consumer perceptions and emotions about sanitation conditions in full-service restaurants. Journal of Foodservice Business Research, 19(5), 474–487. https://doi.org/10.1080/15378020.2016.1189740
   Google Scholar
• Park, H. H., & Jeon, J. O. (2018). The impact of mixed EWOM sequence on brand attitude change: Cross-cultural differences. International Marketing Review, 35(3), 390–411. https://doi.org/10.1108/IMR-06-2016-0118
   Web of Science ®Google Scholar
• Peng, C., Bilgihan, A., & Kandampully, J. (2015). How do diners make decisions among casual dining restaurants? An exploratory study of college students. International Journal of Hospitality & Tourism Administration, 16(1), 1–15. https://doi.org/10.1080/15256480.2015.991985
   Web of Science ®Google Scholar
• Peng, N., Chen, A., & Hung, K.-P. (2017). The effects of teppanyaki restaurant stimuli on diners’ emotions and loyalty. International Journal of Hospitality Management, 60, 1–12. https://doi.org/10.1016/j.ijhm.2016.09.010
   Web of Science ®Google Scholar
• Peng, N., Chen, A. H., Lim, M., Machado, J. C., & Iglesias, O. (2015). Diners’ loyalty toward luxury restaurants: The moderating role of product knowledge. Marketing Intelligence & Planning, 33(2), 179–196. https://doi.org/10.1108/MIP-03-2014-0049
   Web of Science ®Google Scholar
• Pew Research Centre. (2016). Fewer Americans feel overloaded by the information they did so a decade ago. Pew Research Center. Retrieved August 1, 2017: https://www.pewinternet.org/2016/12/07/information-overload/pi_2016-12-07 information-overload_0-01/
   Google Scholar
• Phil Klaus, P., & Maklan, S. (2012). EXQ: A multiple‐item scale for assessing service experience. Journal of Service Management, 23(1), 5–33. https://doi.org/10.1108/09564231211208952
   Web of Science ®Google Scholar
• Phillips, D. M., & Baumgartner, H. (2002). The role of consumption emotions in the satisfaction response. Journal of Consumer Psychology, 12(3), 243–252. https://doi.org/10.1207/S15327663JCP1203_06
   Web of Science ®Google Scholar
• Piqueras-Fiszman, B., & Jaegerb, S. (2014). The impact of the means of context evocation on consumers’ emotional associations towards eating occasions. Food Quality and Preference, 37, 61–70. https://doi.org/10.1016/j.foodqual.2014.04.017
   Web of Science ®Google Scholar
• Plutchik, R., & Kellerman, H. (1980). Emotion, theory, research, and experience: Theory, research and experience. Academic press.
   Google Scholar
• Podoshen, J., & Andrzejewski, S. (2012). An examination of the relationships between materialism, conspicuous consumption, impulse buying, and brand loyalty. Journal of Marketing Theory & Practice, 30(3), 319–334. https://doi.org/10.2753/MTP1069-6679200306
   Google Scholar
• Polyorat, K., & Sophonsiri, S. (2010). The influence of service quality dimensions on customer satisfaction and customer loyalty in the chain restaurant context: A Thai case. Journal of Global Business & Technology, 6(2), 64–76.
   Google Scholar
• Ponnam, A., & Balaji, M. S. (2014). Matching visitation motives and restaurant attributes in casual dining restaurants. International journal of hospitality management, 37, 47–57. https://doi.org/10.1016/j.ijhm.2013.10.004
   Web of Science ®Google Scholar
• Prayag, G., Khoo-Lattimore, C., & Sitruk, J. (2015). Casual dining on the French Riviera: Examining the relationship between visitors’ perceived quality, positive emotions, and behavioral intentions. Journal of Hospitality Marketing & Management, 24(1), 24–46. https://doi.org/10.1080/19368623.2014.859114
   Web of Science ®Google Scholar
• Retrieved fromRamphal, R. R., & Nicolaides, A. (2014). Service and quality and quality service: Satisfying customers in the hospitality industry. African Journal of Hospitality, Tourism and Leisure, 3(2), 1–18. https://www.ajhtl.com/archive.html.
   Google Scholar
• Ranjbarian, B., Forghani, M. H., & Ghafari, M. (2013). Personality traits and the use of word-of-mouth communication as a source of travel information among inbound tourists who visited Isfahan. International Journal of Academic Research in Economics and Management Sciences, 2(3), 20.
   Google Scholar
• Reid, E., & Duffy, K. (2018). A netnographic sensibility: developing the netnographic/social listening boundaries. Journal of Marketing Management, 34(3/4), 263–286. https://doi.org/10.1080/0267257X.2018.1450282
   Web of Science ®Google Scholar
• Reinecke Flynn, L., & Goldsmith, R. E. (2017). Filling some gaps in market mavenism research. Journal of Consumer Behaviour, 16(2), 121–129. https://doi.org/10.1002/cb.1623
   Web of Science ®Google Scholar
• Renner, B., Sproesser, G., Strohbach, S., & Schupp, H. T. (2012). Why we eat what we eat. The eating motivation survey (TEMS). Appetite, 59(1), 117–128. https://doi.org/10.1016/j.appet.2012.04.004
   PubMed Web of Science ®Google Scholar
• Ribeiro, M. A., & Prayag, G. (2019). Perceived quality and service experience: Mediating effects of positive and negative emotions. Journal of Hospitality Marketing & Management, 28(3), 285–305. https://doi.org/10.1080/19368623.2018.1517071
   Web of Science ®Google Scholar
• Richins, M. L. (1997). Measuring emotions in the consumption experience. Journal of Consumer Research, 24(2), 127–146. https://doi.org/10.1086/209499
   Web of Science ®Google Scholar
• Ruiz-Mafe, C., Chatzipanagiotou, K., & Curras-Perez, R. (2018). The role of emotions and conflicting online reviews on consumers’ purchase intentions. Journal of Business Research, 89, 336–344. https://doi.org/10.1016/j.jbusres.2018.01.027
   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. https://doi.org/10.1177/1096348009350624
   Web of Science ®Google Scholar
• Ryu, K., & Han, H. (2011). New or repeat customers: How does the physical environment influence their restaurant experience? International Journal of Hospitality Management, 30(3), 599–611. https://doi.org/10.1016/j.ijhm.2010.11.004
   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. https://doi.org/10.1108/09596111011035981
   Web of Science ®Google Scholar
• Ryu, K., & Jang, S. S. (2007). The effect of environmental perceptions on behavioral intentions through emotions: The case of upscale restaurants. Journal of Hospitality & Tourism Research, 31(1), 56–72. https://doi.org/10.1177/1096348006295506
   Google Scholar
• Ryu, K., Lee, H. ‐., & Kim, W. G. (2012). The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. International Journal of Contemporary Hospitality Management, 24(2), 200–223. https://doi.org/10.1108/09596111211206141
   Web of Science ®Google Scholar
• Scarantino, A. (2016). The philosophy of emotions and its impact on affective science. In L. F. Barrett, M. Lewis, & J. M. Haviland-Jones (Eds.), Handbook of emotions (4th ed., pp. 3–48). Guilford Press.
   Google Scholar
• Scherer, K. R. (2005). What are emotions? And how can they be measured? Social Science Information, 44(4), 695–729. https://doi.org/10.1177/0539018405058216
   Web of Science ®Google Scholar
• Schlinger, M. J. (1979). A profile of responses to commercials. Journal of Advertising Research, 19, 37–46.
   Web of Science ®Google Scholar
• Sean Hyun, S., & Han, H. (2012). A model of a patron’s innovativeness formation toward a chain restaurant brand. International Journal of Contemporary Hospitality Management, 24(2), 175–199. https://doi.org/10.1108/09596111211206132
   Web of Science ®Google Scholar
• Shahzadi, A., Hussain, M., Afzal, M., & Gilani, S. A. (2018). Determination of the level of knowledge, attitude, and practices regarding household waste disposal among people in a rural community of Lahore. International Journal of Social Sciences and Management, 5(3), 219–224. https://doi.org/10.3126/ijssm.v5i3.20614
   Google Scholar
• Shen, Y. C., Lin, H. Y., Chou, C. Y., Wu, P. H., & Yang, W. H. (2022). “Yes, I know you”: The role of source familiarity in the relationship between service adaptive behavior and customer satisfaction. Journal of Service Theory & Practice, 32(5), 620–639. https://doi.org/10.1108/JSTP-01-2022-0017
   Web of Science ®Google Scholar
• Shiv, B., & Fedorikhin, A. (1999). Heart and mind in conflict: The interplay of affect and cognition in consumer decision making. Journal of Consumer Research, 26(3), 278–292. https://doi.org/10.1086/209563
   Web of Science ®Google Scholar
• Skandalis, A., Byrom, J., & Banister, E. (2019). Experiential marketing and the changing nature of extraordinary experiences in post-postmodern consumer culture. Journal of Business Research, 97, 43–50. https://doi.org/10.1016/j.jbusres.2018.12.056
   Web of Science ®Google Scholar
• Skavronskaya, L., Scott, N., Moyle, B., Le, D., Hadinejad, A., Zhang, R., Gardiner, S., Coghlan, A., & Shakeela, A. (2017). Cognitive psychology and tourism research: State of the art. Tourism Review, 72(2), 221–237. https://doi.org/10.1108/TR-03-2017-0041
   Web of Science ®Google Scholar
• Song, J., & Qu, H. (2017). The mediating role of consumption emotions. International Journal of Hospitality Management, 66, 66–76. https://doi.org/10.1016/j.ijhm.2017.06.015
   Web of Science ®Google Scholar
• Souki, G. Q., Oliveira, A. S. D., Guerreiro, M. M. M., Mendes, J. D. C., & Moura, L. R. C. (2022). Do memorable restaurant experiences affect eWOM? The moderating effect of consumers’ behavioural engagement on social networking sites. The TQM Journal, 35(8), 2255–2281. https://doi.org/10.1108/TQM-06-2022-0200
   Google Scholar
• Stathopoulou, A., & Balabanis, G. (2016, December). The effects of loyalty programs on customer satisfaction, trust, and loyalty toward high- low-end fashion retailers. Journal of Business Research, 69(12), 5801–5808. https://doi.org/10.1016/j.jbusres.2016.04.177
   Web of Science ®Google Scholar
• Suhaeni, T., Setiawati, L., Setiawardani, M., & Suhartanto, D. (2019). An empirical assessment of tourist loyalty towards budget accommodation service. Journal of Tourism, Hospitality & Culinary Arts (JTHCA), 7(3), 1–11.
   Google Scholar
• Su, L., & Hsu, M. K. (2013). Service fairness, consumption emotions, satisfaction, and behavioral intentions: The experience of Chinese heritage tourists. Journal of Travel & Tourism Marketing, 30(8), 786–805. https://doi.org/10.1080/10548408.2013.835228
   Web of Science ®Google Scholar
• Sukhu, A., & Bilgihan, A. (2021). The impact of hedonic dining experiences on word of mouth, switching intentions, and willingness to pay. British Food Journal, 35(1), 41–56. https://doi.org/10.1108/BFJ-10-2020-0901
   Google Scholar
• Sundbury-Riley, L. (2016). The baby boomer market maven in the United Kingdom: An experienced diffuser of marketplace information. Journal of Marketing Management, 32(7–8), 716–749. https://doi.org/10.1080/0267257X.2015.1129985
   Web of Science ®Google Scholar
• Sun, G., Wang, W., Cheng, Z., Li, J., & Chen, J. (2017). The intermediate linkage between materialism and luxury consumption: Evidence from the emerging market of China. Social Indicators Research, 132(1), 475–487. https://doi.org/10.1007/s11205-016-1273-x
   Web of Science ®Google Scholar
• Tang, J., Repetti, T., & Raab, C. (2019). Perceived fairness of revenue management practices in casual and fine-dining restaurants. Journal of Hospitality and Tourism Insights, 2(1), 92–108. https://doi.org/10.1108/JHTI-10-2018-0063
   Web of Science ®Google Scholar
• Teng, C. C., & Chang, J. H. (2013). Mechanism of customer value in restaurant consumption: Employee hospitality and entertainment cues as boundary conditions. International Journal of Hospitality Management, 32, 169–178. https://doi.org/10.1016/j.ijhm.2012.05.008
   Web of Science ®Google Scholar
• Teng, Y. M., & Wu, K. S. (2019). Sustainability development in hospitality: The effect of perceived value on customers’ green restaurant behavioral intention. Sustainability, 11(7), 1987. https://doi.org/10.3390/su11071987
   Web of Science ®Google Scholar
• Thompson, C. J. (2019). The ‘big data’ myth and the pitfalls of ‘thick data’ opportunism: On the need for a different ontology of markets and consumption. Journal of Marketing Management, 35(3/4), 207–230. https://doi.org/10.1080/0267257X.2019.1579751
   Web of Science ®Google Scholar
• Triantafillidou, A., & Siomkos, G. (2014). Consumption experience outcomes: Satisfaction, nostalgia intensity, word-of-mouth communication, and behavioral intentions. Journal of Consumer Marketing, 31(6–7), 526–540. https://doi.org/10.1108/JCM-05-2014-0982
   Google Scholar
• Tripathi, G., & Dave, K. (2016). Assessing the impact of restaurant service quality dimensions on customer satisfaction and behavioral intentions. Journal of Service Research, 16(1), 13–39.
   Google Scholar
• Tsaur, S. H., & Lo, P. C. (2020). Measuring memorable dining experiences and related emotions in fine dining restaurants. Journal of Hospitality Marketing & Management, 29(8), 887–910. https://doi.org/10.1080/19368623.2020.1748157
   Web of Science ®Google Scholar
• Tsaur, S.-H., Luoh, H.-F., & Syue, S.-S. (2015). Positive emotions and behavioral intentions of customers in full-service restaurants: Does aesthetic labor matter? International Journal of Hospitality Management, 51, 115–126. https://doi.org/10.1016/j.ijhm.2015.08.015
   Web of Science ®Google Scholar
• Tubillejas-Andres, B., Cervera-Taulet, A., & García, H. C. (2020). How emotional response mediates servicescape impact on post-consumption outcomes: An application to opera events. Tourism Management Perspectives, 34, 100660. https://doi.org/10.1016/j.tmp.2020.100660
   Web of Science ®Google Scholar
• Uhrich, S., & Benkenstein, M. (2012). Physical and social atmospheric effects in hedonic service consumption: Customers’ roles at sporting events. The Service Industries Journal, 32(11), 1741–1757. https://doi.org/10.1080/02642069.2011.556190
   Web of Science ®Google Scholar
• UK Regulators Network. (2016). Price comparison websites. UK regulators network. Retrieved August 2, 2017: https://www.ukrn.org.uk/wpcontent/uploads/2016/09/201609027-UKRN-PCWs-Report.pdf
   Google Scholar
• Van Schaik, P. V., & Ling, J. (2012). An Experimental Analysis of Experiential and Cognitive Variables in Web Navigation. Human–Computer Interaction, 27(3), 199–234. https://doi.org/10.1080/07370024.2011.646923
   Web of Science ®Google Scholar
• Veseli-Kurtishi, T. (2018). Social media as a tool for the sustainability of small and medium businesses in Macedonia. European Journal of Sustainable Development, 7(4), 262–262. https://doi.org/10.14207/ejsd.2018.v7n4p262
   Google Scholar
• Wallace, E., Buil, I., & Chernatony, L., Hogan, M. (2014). Who “likes” you, why? A typology of Facebook fans. Journal of Advertising Research, 54(1), 92–109. https://doi.org/10.2501/JAR-54-1-092-109
   Web of Science ®Google Scholar
• Walls, A., Okumus, F., Wang, Y., & Kwun, D. J. W. (2011). An epistemological view of consumer experiences. International Journal of Hospitality Management, 30(1), 10–21. https://doi.org/10.1016/j.ijhm.2010.03.008
   Web of Science ®Google Scholar
• Wang, Y., & Cho, H. (2012). The effect of fashion innovativeness on consumer’s online apparel customization. International Journal of Organizational Innovation, 5(2), 263–283.
   Google Scholar
• Wang, C. Y., & Mattila, A. S. (2015). The impact of servicescape cues on consumer prepurchase authenticity assessment and patronage intentions to ethnic restaurants. Journal of Hospitality & Tourism Research, 39(3), 346–372. https://doi.org/10.1177/1096348013491600
   Web of Science ®Google Scholar
• Watson, L., & Spence, M. T. (2007). Causes and consequences of emotions on consumer behavior: A review and integrative cognitive appraisal theory. European Journal of Marketing, 41(5/6), 487–511. https://doi.org/10.1108/03090560710737570
   Web of Science ®Google Scholar
• Wen, J., Hu, Y., & Kim, H. J. (2018). Impact of individual cultural values on hotel guests’ positive emotions and positive EWOM intention: Extending the cognitive appraisal framework. International Journal of Contemporary Hospitality Management, 30(3), 1769–1787. https://doi.org/10.1108/IJCHM-07-2017-0409
   Web of Science ®Google Scholar
• Wheelen, T. L., Hunger, J. D., Hoffman, A. N., & Bamford, C. E. (2018). Strategic management and business policy (15th ed.). Pearson Education Limited.
   Google Scholar
• White, C. (2010). The impact of emotions on service quality, satisfaction, and positive word-of-mouth intentions over time. Journal of Marketing Management, 26(5–6), 381–394. https://doi.org/10.1080/02672571003633610
   Google Scholar
• Wijaithammarit, S., & Taechamaneestit, T. (2012). The impact of customer experience management on customer loyalty of supercentre shoppers in Thailand. International Journal of E-Education, E-Business, E-Management and E-Learning, 2(6), 473–477. https://doi.org/10.7763/IJEEEE.2012.V2.166
   Google Scholar
• Wirtz, J., Mattila, A. S., & Tan, R. L. (2000). The moderating role of target-arousal on the impact of affect on satisfaction—an examination in the context of service experiences. Journal of Retailing, 76(3), 347–365. https://doi.org/10.1016/S0022-4359(00)00031-2
   Web of Science ®Google Scholar
• Wola, M. I., Massie, J. D., & Saerang, R. T. (2021). The effect of experiential marketing and EWOM on customer loyalty (case study: D-Linow restaurant). Journal EMBA: Journal Riset Ekonomi, Manajemen, Bisnis dan Akuntansi, 9(1). https://doi.org/10.35794/emba.v9i1.32968
   Google Scholar
• Woodruff, J. (1985). A spate of words, full of sound & fury, signifying nothing: Or, how to read in harlequin. The Journal of Popular Culture, 19(2), 25. https://doi.org/10.1111/j.0022-3840.1985.00025.x
   Web of Science ®Google Scholar
• Wu, H.-C., Cheng, C.-C., & Ai, C.-H. (2018, June). A study of experiential quality, experiential value, trust, corporate reputation, experiential satisfaction and behavioral intentions for cruise tourists: The case of Hong Kong. Tour. Tourism Management, 66, 200–220. https://doi.org/10.1016/j.tourman.2017.12.011
   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. https://doi.org/10.1016/j.ijhm.2009.03.008
   Web of Science ®Google Scholar
• Yang, H. (2013). A cross-cultural study of market mavenism in social media: Exploring young American and Chinese consumers’ viral marketing attitudes, EWOM motives and behavior. International Journal of Internet Marketing and Advertising, 8(2), 102–124. https://doi.org/10.1504/IJIMA.2013.058596
   Google Scholar
• Yang, Y., Liu, H., & Chen, X. (2020). COVID-19 and restaurant demand: Early effects of the pandemic and stay-at-home orders. International Journal of Contemporary Hospitality Management, 32(12), 3809–3834. https://doi.org/10.1108/IJCHM-06-2020-0504
   Google Scholar
• Yang, W., & Mattila, A. S. (2016). Why do we buy luxury experiences? Measuring value perceptions of luxury hospitality services. International Journal of Contemporary Hospitality Management, 28(9), 1848–1867. https://doi.org/10.1108/IJCHM-11-2014-0579
   Web of Science ®Google Scholar
• Yang, W., Zhang, L., & Mattila, A. (2016). Luxe for less: How do consumers react to luxury hotel price promotions? The moderating role of consumers’ need for status. Cornell Hospitality Quarterly, 57(1), 82–92. https://doi.org/10.1177/1938965515580133
   Web of Science ®Google Scholar
• Youn, H., & Kim, J.-H. (2017). Effects of ingredients, names, and stories about food origins on perceived authenticity and purchase intentions. International Journal of Hospitality Management, 63, 11–21. https://doi.org/10.1016/j.ijhm.2017.01.002
   Web of Science ®Google Scholar
• Yulisetiarini, D. (2014). The relationship between service quality, customer satisfaction and loyalty in restaurant business in East Jaya. International Journal of Business and Management Invention, 3(5), 1–10.
   Google Scholar
• Yu, X., Liu, C., Wang, H., & Feil, J. H. (2020). The impact of COVID-19 on food prices in China: Evidence of four major food products from Beijing, Shandong and Hubei provinces. China Agricultural Economic Review, 12(3), 445–458. https://doi.org/10.1108/CAER-04-2020-0054
   Web of Science ®Google Scholar
• Zajonc, R. B. (1980). Feeling and thinking: Preferences need no inferences. American Psychologist, 35(2), 151. https://doi.org/10.1037/0003-066X.35.2.151
   Web of Science ®Google Scholar
• Zajonc, R. B., & Markus, H. (1982). Affective and cognitive factors in preferences. Journal of Consumer Research, 9(2), 123–131. https://doi.org/10.1086/208905
   Web of Science ®Google Scholar
• Zajonc, R. B., & Markus, H. (1985a). Affect and cognition: The hard interface. In C. E. Izard, J. Kagan, & R. B. Zajonc (Eds.), Emotion, Cognition, and Behavior (pp. 73–102). Cambridge: Cambridge University Press.
   Google Scholar
• Zajonc, R. B., & Markus, H. (1985b). Must all affects be mediated by cognition? Journal of Consumer Research, 12(3), 363–364. https://doi.org/10.1086/208523
   Web of Science ®Google Scholar
• Zeba, F., Royne Stafford, M., & Shaheen, M. (2022). Understanding hedonic and utilitarian routes to loyalty through satisfaction and delight: Evidence from the fine-dining industry in India. Journal of Foodservice Business Research, 1–28. https://doi.org/10.1080/15378020.2022.2131979
   Google Scholar
• Zhang, K. Z., & Benyoucef, M. (2016). Consumer behavior in social commerce: A literature review. Decision Support Systems, 86, 95–108. https://doi.org/10.1016/j.dss.2016.04.001
   Web of Science ®Google Scholar
• Zhang, T. C., Omran, B. A., & Cobanoglu, C. (2017). Generation Y’s positive and negative EWOM: Use of social media and mobile technology. International Journal of Contemporary Hospitality Management, 29(2), 732–761. https://doi.org/10.1108/IJCHM-10-2015-0611
   Web of Science ®Google Scholar
• Zhang, K. Z., Zhao, S. J., Cheung, C. M., & Lee, M. K. (2014). Examining the influence of online reviews on consumers’ decision-making: A heuristic–systematic model. Decision Support Systems, 67, 78–89. https://doi.org/10.1016/j.dss.2014.08.005
   Web of Science ®Google Scholar
• Zhong, Y., Oh, S., & Moon, H. C. (2021). What can drive consumers’ dining-out behavior in China and Korea during the COVID-19 pandemic? Sustainability, 13(4), 1724. https://doi.org/10.3390/su13041724
   Web of Science ®Google Scholar