A situational model development in hospitality retailing : the case of Irish pubs (original) (raw)
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Academy of Marketing. …, 2004
Although the importance of situational influences on consumer behaviour has been recognised for some time, little research has been conducted into their effects in hospitality retailing. Over the past decade the Irish theme pub sector has enjoyed extensive growth, which recent studies attribute to the situational components inherent within the environment. This study sought to identify and evaluate the situational components that influence consumers within Irish theme pubs and to gauge the influence of each of the dimensions of an established situational model on customer behaviour among gender and age cohorts. A three phase, mixed method research design was used and respondents were selected from six Irish theme pubs in Melbourne. The study found that both physical and social situational components have a significant influence in attracting, serving and satisfying the needs of consumers.
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The purpose of this research proposal is to investigate the effects of restaurant environment on consumer behavior. Five journals that are relevant to the relationship between restaurant environment and the behavioral intentions of consumers are delved into this paper. The selfadministered questionnaires will be distributed to patrons in ten selected middle and upscale fullservice restaurants. Data collection will be constructed through tables and charts that are useful in obtaining a more comprehensive result. Restaurants will be able to use this research proposal to find the appropriate ways to improve consumers' satisfaction and also to increase profits.
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this article aims to reinforce the theoretical and empirical presentation of the impact of restaurant atmosphere on consumer behavior. As that of the objectives of this study is to contribute to a better understanding the impact of restaurant atmosphere on consumer behavior variables. We look into the literature review of this topic. We indicate the restaurant atmosphere variables and present a conceptual model that can help to analyze this impact between restaurant atmosphere, emotional reaction, and consumer behavior. It's a part of the scientific method based fundamentally on the facts reinforced and previous studies. We finished our article by an empirical study to test our model and confirm the hypothesis; we perform the exploratory method to study by a questionnaire, divided into nine scales. It was distributed over the sample composed of 30 persons in same-restaurant of Tlemcen city. We used the structural equation model " SEM " in Analyze data with SmartPLS v 3.0. The validity and the reliability of the questionnaire are confirmed. The scales' analysis is assured with Cronbach's alpha. The coefficient of music scale 0.841, the coefficient of design scale 0.840, the coefficient of the crowd scale 0.841, coefficient of PAD scale 0.839, the coefficient of implication scale 0.842 and coefficient of consumer behavior scales 0.815, all coefficients are significant. According to the result, the restaurant atmosphere has not the direct impact on consumer behavior, its mean; we have a significant relationship of mediation variable means the emotional reaction" PAD" and this last has a significant relationship with consumer behavior. The path coefficients of the relationship between the restaurant atmosphere variables (music, design and crowd) and the emotional state " PAD" are Consecutive, 0.573, 0.476, -0.537, and The path coefficient of the relationship between the emotional state " PAD" and consumer behavior is 0.631.
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This study proposed a conceptual model to examine how customers' perceptions of the physical environment influenced disconfirmation, customer satisfaction, and customer loyalty for first-time and repeat customers in upscale restaurants. Using a structural equation modeling analysis, this study showed that facility aesthetics, lighting, layout, and service staff had significant effects on disconfirmation. Moreover, disconfirmation exerted a direct influence on customer satisfaction and customer loyalty. Customer satisfaction also positively influenced customer loyalty. Finally, the impacts of facility aesthetics, lighting, table settings, and service staff on disconfirmation significantly differed between first-time customers and repeat customers. More specifically, facility aesthetics, lighting, and service staff were significant predictors of both first timers' and repeaters' perceived disconfirmation, while layout and table settings were significant determinants of only repeat visitors' perceived disconfirmation. The implications for academic researchers and marketing practitioners are discussed.
Real or blarney? A cross-cultural investigation of the perceived authenticity of Irish pubs
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In recent years, themed Irish pubs have grown in popularity. Marketers often strive to create the perception of authenticity when creating these themed environments. This study seeks to understand the importance of authenticity, tangible and intangible elements that constitute authenticity, and consumers' ability to delineate the ‘real’ from simulacra. We employed an online cross-cultural methodology that compared perceptions of Irish pubs among respondents in Australia, Ireland, and the United States. The results of this study support our contention that perceived authenticity is a construct that is dependent on both marketers and consumers. Findings revealed, among other things, that the role of patrons and employees was deemed an equal, if not more important, atmospheric component than tangible interior design elements in the creation of a ‘true’ Irish pub experience. Marketing and research implications of this study are provided. Copyright © 2006 John Wiley & Sons, Ltd.In recent years, themed Irish pubs have grown in popularity. Marketers often strive to create the perception of authenticity when creating these themed environments. This study seeks to understand the importance of authenticity, tangible and intangible elements that constitute authenticity, and consumers' ability to delineate the ‘real’ from simulacra. We employed an online cross-cultural methodology that compared perceptions of Irish pubs among respondents in Australia, Ireland, and the United States. The results of this study support our contention that perceived authenticity is a construct that is dependent on both marketers and consumers. Findings revealed, among other things, that the role of patrons and employees was deemed an equal, if not more important, atmospheric component than tangible interior design elements in the creation of a ‘true’ Irish pub experience. Marketing and research implications of this study are provided.
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International Journal of Hospitality Management, 2013
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Determination of Content Marketing and Store Atmosphere on Café Consumer Responses
International Journal Of Science, Technology & Management, 2024
The development of the culinary business is increasingly rapid, marked by the emergence of many cafes which are increasingly common in Indonesia. Many cafes run culinary businesses that take advantage of practicality in consuming food and drinks. This research aims to determine consumer responses and the influence of content marketing and store atmosphere factors on consumer responses to café visitors simultaneously or partially. The population and sample are 120 consumers taken by nonprobability sampling technique. The analytical method used in this research is descriptive and verification. The instrument test was carried out with validity and reliability. Research data analysis includes multiple linear regression analysis, multiple correlation analysis, and hypothesis testing. The research results show that content marketing and store atmosphere are considered good. Simultaneously and partially, content marketing and store atmosphere factors have a positive and significant effect on consumer responses.
Purpose-To investigate the impact of situational factors on mall shoppers' buying decisions. Design/methodology/approach-Based on Belk's framework on situational factors in a sales situation, the study employed a dataset of mall shoppers in the USA, China and Hong Kong and logistic regression for analysis. Findings-It is found that, whether in the combined sample or in the individual samples, nine of the 13 situational factors considered significantly affected shoppers' purchases of food or non-food products. However, situational influences on purchases varied according to the types of products bought. More importantly, the findings on the impact of some factors were consistent across three or two samples, suggesting that their external validity may be extended to certain conditions. Research limitations/implications-The study had a limitation in the selection of the malls where the interviews were conducted, so some of the findings may be mall-specific rather than representative of the general population of shoppers in the nations or regions. Practical implications-The information disclosed here may help the practitioners to better understand shoppers' (especially Chinese shoppers') behaviour in malls and, as a consequence, to undertake more efficient marketing strategies in malls (especially in the malls in China). Originality/value-The distinguished feature of this paper is that it simultaneously examined the impacts of 13 situational factors on mall shoppers' purchase decisions with multinational data. This allowed researchers to check both the internal validity and the external validity of the observed impacts of the situational factors.
Future Trends in the Hospitality Industry: An Analysis from the Consumers’ Point of View
Tourism in Southern and Eastern Europe, 2019
Purpose-The tourism sector is influenced by many factors, which affect not only the tourism economy but also induce changes in tourists, transforming their behaviour. Hotel establishments, part of the tourism system, operate in an environment which suffers influences and is highly competitive. Due to this, it is important to have strategic planning that allows anticipating changes or threats, namely paying attention to consumers' needs and expectations. The goal of this study is to analyze consumer behaviour regarding Portuguese hotel establishments, identifying trends that are influencing the sector, from the demand perspective. Methodology-An online questionnaire was applied to guests of hotel establishments, with 305 valid answers. The questionnaire was developed in line with the decision-making process, by identifying the motivation, planning process, reservation, satisfaction, recommendation, and perspectives on the future of the hospitality industry. It also includes questions to draw the sociodemographic profile of the consumer. Univariate, bivariate and multivariate analysis of the collected data was performed through the SPSS software. Findings-Results suggest that the Internet is relevant for tourists to plan and book their stay, and the most significant attributes for their decision-making are service quality, price, and location. It was further concluded that technology and personalization are the areas that create more expectations in the consumers concerning the future of hotel establishments. Considering the characteristics of the new generations, namely the millennials, who have higher technology requirements, hotel managers should consider a greater integration of technology in their establishments in order to increase the quality of the guest experience and, consequently, their satisfaction. In addition, it is recommended that hotel establishments not only sell rooms but an experience, which should be more personalized and integrated with the local community. Contribution-The empirical study allowed obtaining a broad view on how consumers behave in the pre and post experience, as well as to know the attributes that they consider important for the choice of accommodation, and their satisfaction. This analysis allows managers to deepen their knowledge about their clients, better understanding how they plan and book their stay, as well as identifying the strengths and weaknesses of the accommodation, useful for understanding where they should allocate or withdraw resources.