The effects of teppanyaki restaurant stimuli on diners' emotions and loyalty

PENG, Norman, CHEN, Annie and HUNG, Kuang-Peng (2017). The effects of teppanyaki restaurant stimuli on diners' emotions and loyalty. International Journal of Hospitality Management, 60, 1-12.

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Link to published version:: 10.1016/j.ijhm.2016.09.010

Abstract

This research examines the influence of restaurant stimuli 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.

Item Type: Article
Research Institute, Centre or Group: Sheffield Business School Research Institute > Marketing and Strategy
Identification Number: 10.1016/j.ijhm.2016.09.010
Depositing User: Annie Chen
Date Deposited: 07 Nov 2016 17:22
Last Modified: 14 Jun 2017 23:32
URI: http://shura.shu.ac.uk/id/eprint/13957

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