It’s Time to Celebrate: How Can Restaurateurs Make Special Occasions Even Better?

REFERENCES

• Ajzen, I. (2001). Nature and operation of attitudes. Annual Review of Psychology, 52(1), 27–58.
   PubMed Web of Science ®Google Scholar
• Ajzen, I., & Fishbein, M. (1980). Understanding attitudes and predicting social behavior. Englewood Cliffs, NJ: Prentice Hall.
   Google Scholar
• Alicke, M. D., & Sedikides, C. (2009). Self-enhancement and self-protection: What they are and what they do? European Review of Social Psychology, 20(1), 1–48.
   Web of Science ®Google Scholar
• Alonso, D., O’Neill, M., Liu, M. Y., & O’Shea, M. (2013). Factors driving consumer restaurant choice: An exploratory study from the Southeastern United States. Journal of Hospitality Marketing and Management, 22, 547–567.
   Google Scholar
• Allen, M. W., Ng, S. H., & Wilson, M. (2002). A functional approach to instrumental and terminal values and the value-attitude-behaviour system of consumer choice. European Journal of Marketing, 36(1/2), 111–135.
   Google Scholar
• Anderson, C., Ames, D. R., & Gosling, S. D. (2008). Punishing hubris: The perils of overestimating one’s status in a group. Personality and Social Psychology Bulletin, 34(1), 90–101.
   PubMed Web of Science ®Google Scholar
• Andersson, T. D., & Mossberg, L. (2004). The dining experience: Do restaurants satisfy customer needs? Food Service Technology, 4, 171–177.
   Google Scholar
• Armstrong, J. S., & Overton, T. S. (1977). Estimating non-response bias in mail surveys. Journal of Marketing Research, 14, 396–402.
   Web of Science ®Google Scholar
• Avery, A. L. (2000). Adolescent clothing: The influence of priorities on poverty. Bulletin of Science, Technology and Society, 20(3), 191–199.
   Google Scholar
• Axelson, M. L. (1986). The impact of culture on food related behavior. Annual Review of Nutrition, 6, 345–363.
   PubMed Web of Science ®Google Scholar
• Babyak, M. A. (2004). What you see may not be what you get: A brief, nontechnical introduction to overfitting in regression-type models. Psychosomatic Medicine, 66, 411–421.
   PubMed Web of Science ®Google Scholar
• Bagozzi, R. P., Baumgartner, J., & Yi, Y. (1989). An investigation into the role of intentions as mediators of the attitude-behavior relationship. Journal of Economic Psychology, 10, 35–62.
   Web of Science ®Google Scholar
• Bagozzi, R. P., Wong, N., Abe, S., & Bergami, M. (2000). Cultural and situational contingencies and the theory of reasoned action. Journal of Consumer Psychology, 9(2), 97–106.
   Web of Science ®Google Scholar
• Banerjee, R., & Dittmar, H. (2007). Individual differences in children’s materialism: The role of peer relations. Personality and Social Psychology Bulletin, 34(1), 17–31.
   PubMed Web of Science ®Google Scholar
• Beardsworth, A., & Keil, T. (1997). Sociology on the menu: An invitation to the study of food and society. London, UK: Routledge.
   Google Scholar
• Becker, T. E., Randall, D. M., & Riegel, C. D. (1995). The multidimensional view of commitment and the theory of reasoned action: A comparative evaluation. Journal of Management, 21, 617–638.
   Web of Science ®Google Scholar
• Bloch, F., Rao, V., & Desai, S. (2004). Wedding celebrations as conspicuous consumption signalling social status in rural India. Journal of Human Resources, 34, 675–695.
   Web of Science ®Google Scholar
• Bove, C. F., Sobal, J., & Rauschenbach, B. S. (2003). Food choices among newly married couples: Convergence, conflict, individualism and projects. Appetite, 40(1), 25–41.
   PubMed Web of Science ®Google Scholar
• Bowden, J. L H., & Dagger, T. S. (2011). To delight or not to delight? An investigation of loyalty formation in the restaurant industry. Journal of Hospitality Marketing and Management, 20, 501–524.
   Google Scholar
• Bowling, A. (1997). Research methods in health. Buckingham, UK: Open University Press.
   Google Scholar
• Bradford, B. B., Rae, C. D., & Ann, E. S. (1986). Perceptions of peer pressure, peer conformity dispositions, and self-reported behavior among adolescents. Development Psychology, 22, 521–530.
   Web of Science ®Google Scholar
• Brown, D. B. (2003). The restaurant manager’s handbook. Ocala, FL: Atlantic Publishing.
   Google Scholar
• Charters, S., Velikova, N., Ritchie, C., Fountain, J., Thacb, L., Dodd, T. H., … Terblanche, N. (2011). Generation Y and sparkling wines: A cross-cultural perspective. International Journal of Wine Business Research, 23(2), 161–175.
   Google Scholar
• Cheng, S., & Lam, T. (2008). The role of the customer–seller relationship in the intention of the customer to complain: A study of Chinese restaurateurs. International Journal of Hospitality Management, 27, 552–562.
   Web of Science ®Google Scholar
• Cheng, S., Lam, T., & Hsu, C. H. C. (2005). Testing the sufficiency of the theory of planned behavior: A case of customer dissatisfaction responses in restaurants. International Journal of Hospitality Management, 24, 475–492.
   Google Scholar
• Cheng, Y. H., Chuang, S. C., Wang, S. M., & Kuo, S. Y. (2013). The effect of companion’s gender on impulsive purchasing: The moderating factor of cohesiveness and susceptibility to interpersonal influence. Journal of Applied Social Psychology, 43(1), 227–236.
   Web of Science ®Google Scholar
• Clarke, P. (2006). Christmas gift giving involvement. Journal of Consumer Marketing, 23(5), 283–291.
   Google Scholar
• Clarke, S., & Dunlap, G. (2008). A descriptive analysis of intervention research published in the Journal of Positive Behavior Interventions: 1999 through 2005. Journal of Positive Behavior Interventions, 10(1), 67–71.
   Web of Science ®Google Scholar
• Clase, D. R. (1992). Changing peer stereotypes of high-achieving adolescents. NASSP Bulletin, 76(543), 95–102.
   Google Scholar
• Close, A., & Zinkhan, G. M. (2006). A holiday loved and loathed: A consumer perspective of Valentine’s day. In C. Pechmann & L. L. Price (Eds.), Advances in Consumer Research (Vol. 33, pp. 356–365). Duluth, MN: Association for Consumer Research.
   Google Scholar
• Cluskey, M. E. A. (2008). At-home and away-from-home eating patterns influencing preadolescents’ intake of calcium-rich food as perceived by Asian, Hispanic and Non-Hispanic white parents. Journal of Nutrition Education Behavior, 40, 72–79.
   PubMed Web of Science ®Google Scholar
• Crompton, J. L., & McKay, S. L. (1997). Motives of visitors attending festival events. Annals of Tourism Research, 22, 425–439.
   Web of Science ®Google Scholar
• Damen, L. (1987). Culture learning: The fifth dimension on the language classroom. Reading, MA: Addison-Wesley.
   Google Scholar
• Datamonitor. (2011). Foodservice: Global industry almanac. Datamonitor Research Store database.
   Google Scholar
• Davis, E., Greenberger, E., Charles, S., Chen, C., Zhao, L., & Dong, Q. (2012). Emotion experience and regulation in China and the United States: How do culture and gender shape emotion responding? International Journal of Psychology, 47(3), 230–239.
   PubMed Web of Science ®Google Scholar
• Defever, C., Pandelaere, M., & Roe, K., 2011. Inducing value-congruent behavior through advertising and the moderating role of attitudes toward advertising. Journal of Advertising, 40(2), 25–37.
   Web of Science ®Google Scholar
• Ekinci, Y., Dawes, P. L., & Graham, R. M. (2008). An extended model of the antecedents and consequences of consumer satisfaction for hospitality services. European Journal of Marketing, 42(1/2), 35–68.
   Web of Science ®Google Scholar
• Euromonitor. (2011). Consumer lifestyles in Malaysia. Euromonitor International database.
   Google Scholar
• Fishbein, M., & Ajzen, I. (1975). Belief, attitude, intention and behavior: An introduction to theory and research. Reading, MA: Addison-Wesley.
   Google Scholar
• Fotopoulos, C., Krystallis, A., & Anastasios, P. (2011). Portrait value questionnaire’s (PVQ) usefulness in explaining quality food-related consumer behavior. British Food Journal, 11(2), 248–279.
   Web of Science ®Google Scholar
• Full Service Restaurant. (2012). In Business Dictionary. Retrieved from http://www.businessdictionary.com/definition/full-service-restaurant.html/
   Google Scholar
• Gaytan, M. S. (2008). From sombreros to sincronizadas: Authenticity, ethnicity and the Mexican industry. Journal of Contemporary Ethnography, 37, 314–341.
   Web of Science ®Google Scholar
• Goffman, E. (1955). On face-work: An analysis of ritual elements of social interaction. Psychiatry: Journal for the Study of Interpersonal Processes, 18(3), 213–231.
   PubMed Web of Science ®Google Scholar
• Goyal, K. (2010). Celebrating special occasions. Ho Chi Minh City, Vietnam: Kien Thuc Publishing.
   Google Scholar
• Griffith, R. L. (2006). A closer examination of applicant faking behavior. Charlotte, NC: Information Age Publishing.
   Google Scholar
• Han, H. S., & Ryu, K. S. (2009). The roles of the physical environment, price perception and customer satisfaction in determining customer loyalty in the restaurant industry. Journal of Hospitality and Tourism Research, 33, 487–510.
   Web of Science ®Google Scholar
• Hennigs, N., Wiedmann, K. P., Klarmann, C., Strehlau, S., Godey, B., Pederzoli, D., … Oh, H. (2012). What is the value of luxury? A cross-cultural consumer perspective. Psychology and Marketing, 29(12), 1018–1034.
   Web of Science ®Google Scholar
• Henson, R. K., & Roberts, J. K. (2006). Use of exploratory factor analysis in published research. Educational and Psychological Measurement, 66, 393–416.
   Web of Science ®Google Scholar
• Herrera, C. F., & Blanco, C. F. (2011). Consequences in consumer trust in PDO food products: The role of familiarity. Journal of Product and Brand Management, 20(4), 282–296.
   Google Scholar
• Hiemstra, S. J., & Kim, W. G. (1995). Factors affecting expenditures for food away from home in commercial establishments by type of eating place and meal occasion. Journal of Hospitality and Tourism Research, 19(3), 15–31.
   Google Scholar
• Huang, J. H., Huang, C. T., & Wu, S. (1996). National character and response to unsatisfactory hotel service. International Journal of Hospitality Management, 15, 229–243.
   Google Scholar
• Huang, S. (1987). Two studies of prototype semantics: Xiao ‘filial piety’ and mei mianzi ‘loss of face’. Journal of Chinese Linguistics, 15, 55–89.
   Web of Science ®Google Scholar
• Huang, Y. C., Wu, Y. C. J., Wang, Y. C., & Boulanger, N. C. (2011). Decision making in online auctions. Management Decision, 49, 784–800.
   Web of Science ®Google Scholar
• Hwang, J., Yoon, Y. S., & Park, N. H. (2011). Structural effects of cognitive and affective responses to web advertisements, website and brand attitudes, and purchase intentions: The case of casual-dining restaurants. International Journal of Hospitality Management, 30(1), 897–907.
   Web of Science ®Google Scholar
• Jaafar, M., Abdul-Aziz, A. R., Maideen, S. A., & Mohd, S. Z. (2011). Entrepreneurship in the tourism industry: Issues in developing countries. International Journal of Hospitality Management, 30, 827–835.
   Web of Science ®Google Scholar
• Jere, C. (1983). Peer influence on college aspirations with initial aspirations controlled. American Sociological Review, 48, 728–734.
   Web of Science ®Google Scholar
• Jin, B., & Kang, J. H. (2010). Face of subjective norm? Chinese college students’ purchase behaviors toward foreign brand jeans. Clothing and Textiles Research Journal, 28(3), 218–233.
   Web of Science ®Google Scholar
• Jin, N., Line, N. D., & Goh, B. (2013). Experiential value, relationship quality, and customer loyalty in full-service restaurants: The moderating role of gender. Journal of Hospitality Marketing and Management, 22, 679–700.
   Google Scholar
• Jones, M. (2007). Feast: Why humans share food. New York, NY: Oxford University Press.
   Google Scholar
• Kerstin, K. (2007). Chefs hit back at rip-off report. Caterer and Hotelkeeper, 197(48), 45.
   Google Scholar
• Kim, H. J. (2011). Service orientation, service quality, customer satisfaction, and customer loyalty: Testing a structural model. Journal of Hospitality Marketing and Management, 20, 619–637.
   Google Scholar
• Kim, J. Y., & Nam, S. H. (1998). The concept and dynamics of face: Implications for organizational behavior in Asia. Organization Science, 9, 522–535.
   Web of Science ®Google Scholar
• Kline, R. B. (1998). Principles and practice of structural equation modeling. New York, NY: The Guilford Press.
   Google Scholar
• Kremarik, G. (2008). Impression management. Upper Saddle River, NJ: Prentice Hall.
   Google Scholar
• Kuncel, N. R., & Tellegen, A. (2009). A conceptual and empirical reexamination of the measurement of the social desirability of items: Implications for detecting desirable response style and scale development. Personnel Psychology, 62(2), 201–228.
   Google Scholar
• Kurman, J. (2003). Why is self-enhancement low in certain collectivist cultures? An investigation of two competing explanations. Journal of Cross-cultural Psychology, 34(5), 496–510.
   Web of Science ®Google Scholar
• Kwong, L. Y. L. (2005). The application of menu engineering and design in Asian restaurants. International Journal of Hospitality Management, 24(1), 91–106.
   Google Scholar
• Kwun, D. J. K. (2011). Effects of campus foodservice attributes on perceived value, satisfaction, and consumer attitude: A gender-difference approach. International Journal of Hospitality Management, 30(2), 252–262.
   Web of Science ®Google Scholar
• Kwun, D. J. K., Hwang, J. J., & Kim, T. H. (2013). Eating-out motivations and variety-seeking behavior: An exploratory approach on loyalty behavior. Journal of Hospitality Marketing and Management, 22, 289–312.
   Google Scholar
• Lam, T., Cho, V., & Qu, H. (2007). A study of hotel employee behavioral intentions towards adoption of information technology. International Journal of Hospitality Management, 26(1), 49–65.
   Google Scholar
• Leary, M. R., & Kowalski, R. M. (1990). Impression management: A literature review and two component model. Psychological Bulletin, 107, 34–47.
   Web of Science ®Google Scholar
• Lee, J., Soutar, G. N., & Sneddon, J. (2010). Personal values and social marketing: Some research suggestions. Journal of Research for Consumers, 18, 1–7.
   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, 658–669.
   Web of Science ®Google Scholar
• Lee, K., & Inhyuck, S. H. (2012). Exploring the impacts of key economic indicators and economic recessions in the restaurant industry. Journal of Hospitality Marketing and Management, 21(3), 330–343.
   Google Scholar
• Lee, K. I., & Gould, R. (2011). Predicting congregate meal program participation: Applying the extended theory of planned behavior. International Journal of Hospitality Management, 31, 828–836.
   Web of Science ®Google Scholar
• Lee, T. J., Cho, H., & Ahn, T. H. (2012). Senior citizen satisfaction with restaurant service quality. Journal of Hospitality Marketing and Management, 21(2), 215–226.
   Google Scholar
• Leggo, S. (2011). The global foodservice industry. China: Reza Publishing.
   Google Scholar
• Liang, A. R. D., & Lim, W. M. (2011). Exploring the online buying behavior of specialty food shoppers. International Journal of Hospitality Management, 30, 855–865.
   Web of Science ®Google Scholar
• Lim, W. M. (2014). Antecedents and consequences of customer hedonism in hospitality services. Journal of Hospitality Marketing and Management, 23, 626–651.
   Google Scholar
• Lin, I. Y. (2000). Dining out: A sociological perspective. Reading, MA: Addison-Wesley.
   Google Scholar
• Lin, I. Y., & Mattila, A. S. (2010). Restaurant servicescape, service encounter, and perceived congruency on customers’ emotions and satisfaction. Journal of Hospitality Marketing and Management, 19, 819–841.
   Google Scholar
• Line, N. D., Runyan, R. C., Costen, W., Frash, R., & Antun, J. M. (2012). Where everybody knows your name: Homophily in restaurant atmospherics. Journal of Hospitality Marketing and Management, 21(1), 1–19.
   Google Scholar
• Lohse, G. L., Bellman, S., & Johnson, E. J. (2000). Consumer buying behavior on the Internet: Findings from panel data. Journal of Interactive Marketing, 14(1), 15–29.
   Google Scholar
• Luhtanen, R., & Crocker, J. (1992). A collective self-esteem scale: Self-evaluation of one’s social identity. Personality and Social Psychology Bulletin, 18, 302–318.
   Web of Science ®Google Scholar
• Mak, A. H. N., Lumbers, M., Eves, A., & Chang, R. C. Y. (2011). Factors influencing tourist food consumption. International Journal of Hospitality Management, 31, 928–936.
   Web of Science ®Google Scholar
• Marshall, R., & Leng, S. B. (2002). Price threshold and discount saturation point in Singapore. Journal of Product and Brand Management, 11(3), 147–159.
   Google Scholar
• McIntyre, C., & Schwanke, B. (2010). Biscuit (cookie) consumption: Cognitive suspension to experience moments of perfection in another world than this! British Food Journal, 112, 853–870.
   Web of Science ®Google Scholar
• Miller, R. K. (2011). Restaurant, food and beverage market research handbook. New Delhi, India: RKM and Associates.
   Google Scholar
• Mooij, M. D. (2010). Consumer behavior and culture: Consequences for global marketing and advertising. Thousand Oaks, CA: Sage.
   Google Scholar
• Noone, B. M., & Mattila, A. S. (2010). Consumer goals and the service encounter: Evaluating goal importance and the moderating effect of goal progress on satisfaction formation. Journal of Hospitality and Tourism Research, 34(2), 247–268.
   Web of Science ®Google Scholar
• Norasakkunkit, V., & Kalick, S. M. (2002). Culture, ethnicity and emotional distress measures: The role of self-construal and self-enhancement. Journal of Cross-Cultural Psychology, 33(1), 56–70.
   Web of Science ®Google Scholar
• Ooi, K. C. (2010). Inspired by street life. Retrieved from http://www.thestar.com.my/metro/story.asp?sec=centrel&file=/2010/9/16/central/7027390/
   Google Scholar
• Otnes, C. C. C., & Zayer, L. T. (2012). Gender, culture, and consumer behavior. New York, NY: Routledge.
   Google Scholar
• Overby, J. W., Gardial, S. F., & Woodruff, R. B. (2004). French versus American consumers’ attachment of value to a product in a common consumption context: A cross-national comparison. Journal of the Academy of Marketing Science, 32, 437–460.
   Web of Science ®Google Scholar
• Oyewole, P. (2013). Multiattribute dimensions of service quality in the all-you-can-eat-buffet restaurant industry. Journal of Hospitality Marketing and Management, 22(1), 1–24.
   Google Scholar
• Pahl, J. (1990). Household spending, personal spending, and the control of money in marriage. Sociology, 47(2), 119–138.
   Google Scholar
• Park, H. S. (2000). Relationships among attitudes and subjective norms: Testing the theory of reasoned action across cultures. Communication Studies, 51(2), 162–175.
   Google Scholar
• Park, J., & Kim, J. (2007). The importance of perceived consumption delay in Internet shopping time-related information, time risk, attitude, and purchase intention. Clothing and Textiles Research Journal, 25(1), 24–41.
   Google Scholar
• Pillsbury, R. (2002). Thoroughly modern dining: A look at America’s changing celebration dinner. Phi Kappa Phi Forum, 82(3), 24.
   Google Scholar
• Pomery, E. A., Gibbons, F. X., Reis-Bergan, M., & Gerrad, M. (2009). From willingness to intention: Experience moderates the shift from reactive to reasoned behavior. Personality and Social Psychology Bulletin, 35, 894–908.
   PubMed Web of Science ®Google Scholar
• Reynolds, W. M. (1982). Development of reliable and valid short forms of the Marlowe-Crowne Social Desirability Scale. Journal of Clinical Psychology, 38(1), 119–125.
   Web of Science ®Google Scholar
• Riquelme, H. (2001). Do consumers know what they want? Journal of Consumer Marketing, 18, 437–448.
   Google Scholar
• Roest, H., & Rindfleisch, A. (2010). The influence of quality cues and typically cues on restaurant purchase intention. Journal of Retailing and Consumer Services, 17(1), 10–18.
   Google Scholar
• Roostika, R. (2011). The effect of perceived service quality and trust on loyalty: Customer’s perspectives on mobile internet adoption. International Journal of Innovation, Management and Technology, 2(4), 286–291.
   Google Scholar
• Ryu, K., & Zhong, Y. (2012). Antecedents and consequences of customers’ menu choice in an authentic Chinese restaurant context. Journal of Hospitality Marketing and Management, 21, 852–871.
   Google Scholar
• Saunders, T. C., King, L. B., & Lane, D. J. (1990). Congruence and conflict in buying decisions. London, UK: International Press Publishing.
   Google Scholar
• Sedikides, C., & Strube, M. J. (1995). The multiply motivated self. Personality and Social Psychology Bulletin, 21, 1330–1335.
   Web of Science ®Google Scholar
• Selikow, T. A., Ahmed, N., Flisher, A. J., Mathews, C., & Mukoma, W. (2009). I am not ‘umqwayito’: A qualitative study of peer pressure and sexual risk behaviour among young adolescents in Cape Town, South Africa. Scandinavian Journal of Public Health, 37(2), 107–112.
   PubMed Web of Science ®Google Scholar
• Setthawiwat, A., & Barth, J. (2002). The impact of special event promotions on full-service restaurant customers. Journal of Foodservice Business Research, 5(93), 37–49.
   Google Scholar
• Sheperd, J. L., Lane, D. J., Tapscott, R. L., & Gentile, D. A. (2011). Susceptible to social influence: Risky driving in response to peer pressure. Journal of Applied Social Psychology, 41, 773–797.
   Web of Science ®Google Scholar
• Shih, Y., & Fang, K. (2004). The use of a decomposed theory of planned behavior to study Internet banking in Taiwan. Internet Research, 14, 213–223.
   Web of Science ®Google Scholar
• Shimp, T. A. (2010). Advertising, promotion, and other aspects of integrated marketing communications. Mason, OH: Cengage Learning.
   Google Scholar
• Shock, P. J., Bowen, J. T., & Stefanelli, J. M. (2004). Restaurant marketing for owners and managers. Englewood Cliffs, NJ: Wiley.
   Google Scholar
• Shukla, P. (2010). Status consumption in cross-national context socio-psychological, brand and situational antecedents. International Marketing Review, 27(1), 108–129.
   Web of Science ®Google Scholar
• Sobal, J., & Nelson, M. K. (2003). Commensal eating patterns: A community study. Appetite, 41, 181–190.
   PubMed Web of Science ®Google Scholar
• Suh, J., & Yi, Y. (2006). When brand attitudes affect the customer satisfaction-loyalty relation: The moderating role of product innovation. Journal of Consumer Psychology, 16(2), 145–155.
   Web of Science ®Google Scholar
• Susskind, A. M., Borchgrevink, C. P., Kacmar, K. M., & Brymer, R. A. (2000). Customer service employees’ behavioral intentions and attitudes: An examination of construct validity and a path model. International Journal of Hospitality Management, 19(1), 53–77.
   Google Scholar
• Tlou, E. R. (2009). The application of the theories of reasoned action and planned behaviour to a workplace HIV/AIDS health promotion programme. Pretoria, South Africa: University of South Africa.
   Google Scholar
• Tombs, A. G., & 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.
   Google Scholar
• Tombs, A. G., & McColl-Kennedy, J. R. (2003). Social-servicescape conceptual model. Marketing Theory, 3, 447–475.
   Web of Science ®Google Scholar
• Upadhyay, Y., Singh, K., & Thomas, G. (2007). Do people differ in their preferences regarding restaurants? An exploratory study. Journal of Business Perspective, 11(2), 7–22.
   Google Scholar
• Verbeke, W., & Lopez, G. P. (2005). Ethnic food attitudes and behaviour among Belgians and Hispanics living in Belgium. British Food Journal, 107, 823–840.
   Web of Science ®Google Scholar
• Wakefield, K. L., & Inman, J. J. (2003). Situational price sensitivity: The role of consumption occasion, social context and income. Journal of Retailing, 79(4), 199–212.
   Web of Science ®Google Scholar
• Ward, C., & Hewstone, M. (1985). Ethnicity, language and intergroup relations in Malaysia and Singapore: A social psychological analysis. Journal of Multilingual and Multicultural Development,6, 271–296.
   Google Scholar
• Warde, A., & Martens, L. (1998). Eating out and the commercialisation of metal life. British Food Journal, 100(3), 147–153.
   Google Scholar
• Warde, A., & Martens, L. (2000). Eating out. New York, NY: Cambridge University Press.
   Google Scholar
• Wicklund, R. A., & Gollwitzer, P. M. (1982). Symbolic self-completion. Hillsdale, NJ: Erlbaum.
   Google Scholar
• Woike, B. A. (1995). Most-memorable experiences: Evidence for a link between implicit and explicit motives and social cognitive process in everyday life. Journal of Personality and Social Psychology, 68, 1081–1091.
   Web of Science ®Google Scholar
• Yeung, H. W. C. (2008). Handbook of research on Asian business. Cheltenham, UK: Edward Elgar Publishing.
   Google Scholar