The Effects of Teppanyaki Restaurant Stimuli on Diners’ Emotions and Loyalty

Peng, N., Chen, A.H. and Hung, K.P. 2017. The Effects of Teppanyaki Restaurant Stimuli on Diners’ Emotions and Loyalty. International Journal of Hospitality Management. 60, pp. 1-12. https://doi.org/10.1016/j.ijhm.2016.09.010

TitleThe Effects of Teppanyaki Restaurant Stimuli on Diners’ Emotions and Loyalty
AuthorsPeng, N., Chen, A.H. and Hung, K.P.
Abstract

This research examines the influence of restaurant stimuli (i.e., chefs, service staff, other customers, food quality, and atmospherics) on diners’ emotions and loyalty to teppanyaki restaurants. In teppanyaki restaurants, chefs take orders from diners, prepare food in front of diners, and serve dishes to diners. Although the importance of chefs has been acknowledged by scholars, empirical research on the influence of chefs on diners has been scarce. To augment the literature on how chefs influence diners, this research incorporates “chef’s image” into an extended Mehrabian-Russell model (M-R model) to conceptualize diner loyalty to teppanyaki restaurants. A total of 308 diners from Taiwan were recruited. After examining their completed questionnaires, this study found that chef’s image, service quality, and food quality can affect the positive and negative emotions of diners. Moreover, other diners and restaurant atmospherics affect only the negative emotions of diners. Both positive and negative emotions can affect diner loyalty to teppanyaki restaurants. In addition, the managerial implications of this study are discussed.

JournalInternational Journal of Hospitality Management
Journal citation60, pp. 1-12
ISSN0278-4319
Year2017
PublisherElsevier
Accepted author manuscript
Digital Object Identifier (DOI)https://doi.org/10.1016/j.ijhm.2016.09.010
Publication dates
Published01 Jan 2017
Published in print01 Jan 2017
Published online03 Oct 2016

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