Have a personal or library account? Click to login
Consumer profile of Portuguese local food restaurants Cover
Open Access
|Dec 2016

References

  1. [1] Auty, S., (1992). Consumer choice and segmentation in the restaurant industry. The Service Industries Journal, 12(3), pp. 324-33910.1080/02642069200000042
  2. [2] Baloglu, S., McCleary, K., (1999). A model of destination image formation. Annals of Tourism Research, 26(4), pp. 868-89710.1016/S0160-7383(99)00030-4
  3. [3] Chang, R. et al., (2010). Attributes that influence the evaluation of travel dining experience: when East meets West. Tourism Management, in press, pp. 1-10
  4. [4] Clark, M., Wood, R., (1998). Consumer loyalty in the restaurant industry – a preliminary exploration oh the issues. International Journal of Contemporary Hospitality Management, 10(4), pp. 139-14410.1108/09596119810222104
  5. [5] Ebster, C., Guist, I., (2004). The role of Authenticity in ethnic theme restaurants. Journal of Foodservice Business Research, 7(2), p. 11
  6. [6] Gartner, W., Hunt, J., (1987). An analysis of state image change over a twelve-year period (1971-1983). Journal of Travel Research, 26(2), pp. 15-1910.1177/004728758702600204
  7. [7] June, L., Smith, S., (1987). Service attributes and situational effects on consumer preferences for restaurant dining. Journal of Travel Research, 26(2), pp. 20-2710.1177/004728758702600205
  8. [8] Kajanne, A., Pirttilä-Backman, A. M., (1996). Toward an understanding of laypeople’s notions about additives in food: clear-cut viewpoints about additives decrease with education. Appetite, 27, pp. 207-22210.1006/appe.1996.00479015558
  9. [9] Kim, Y. et al., (2009). Building a model of local food consumption on trips and holidays: a grounded theory approach. International Journal of Hospitality Management, 28, pp. 423-43110.1016/j.ijhm.2008.11.005
  10. [10] Kincaid, C. et al., (2010). What really brings them back? The impact of tangible quality on affect and intention for casual dining restaurant patrons. International Journal of Contemporary Hospitality Management, 22(2), pp. 209-22010.1108/09596111011018197
  11. [11] Kivela et al., (1999). Consumer research in the restaurant environment: part 2: research design and analytical method. International Journal of Contemporary Hospitality Management, 11(6), pp. 269-28610.1108/09596119910281766
  12. [12] Lewis, R., (1981). Restaurant advertising: appeals and consumers intentions. Journal of Advertising Research, 21(5), pp. 60-74
  13. [13] Liu, Y., Jang, S., (2009). Perceptions of chinese restaurants in the US: what affects customer satisfaction and behavioral intentions?. International Journal of Hospitality Management, 28, pp. 338-34810.1016/j.ijhm.2008.10.008
  14. [14] Lo, A., Lam, T., (2004). Long-haul and short-haul outbound all-inclusive package tours Asia Pacific. Journal of Tourism Research, 9(2), pp. 161-176
  15. [15] McFarlane, T., Pliner, P., (1997). Increasing willingness to taste novel foods: effects of nutrition and taste information. Appetite, 28, pp. 227-23810.1006/appe.1996.0075
  16. [16] Mori, D. et al., (1987). Eating lightly and the self-presentation of femininity. Journal of Personality ans Social Psycology, 53, pp. 693-70210.1037/0022-3514.53.4.693
  17. [17] Namkung, Y., Jang, S., (2008). Are highly satisfied restaurant customers really different? A quality perception perspective. International Journal of Contemporary Hospitality Management, 20(2), pp. 142-15510.1108/09596110810852131
  18. [18] Ranaweera, C. Neely, A., (2003). Best student paper: some moderating effects on the service quality-customer retention link. International Journal of Operations and Production Management, 23(2), pp. 230-24810.1108/01443570310458474
  19. [19] Ryu, K., Han, H., (2011). New or repeat customers: how does physical environment influence their restaurant experience?. International Journal of Hospitality Management10.1016/j.ijhm.2010.11.004
  20. [20] Stabler, M., (1995). The image of destination regions: theoretical and empirical aspects. In Goodall and Ashworth (eds) Marketing in Tourism Industry: The Promotion of Destination Regions, pp. 133-159
  21. [21] Stevens, P., et al., (1995). DINESERV: a tool for measuring service quality in restaurants. The Cornell Hotel and Restaurant Administration Quarterly, 36(2), pp. 56-6010.1177/001088049503600226
  22. [22] Sulek, J., Hensley, R., (2004). The relative importance of food, atmosphere, and fairness of wait: the case of a full-service restaurant. Cornell Hotel and Restaurant Administration Quarterly, 45(3), pp. 235-24810.1177/0010880404265345
  23. [23] Um, S., Crompton, J., (1990). Attitude determinants in tourism destination choice. Annals of Tourism Research, 17, pp. 432-44810.1016/0160-7383(90)90008-F
  24. [24] Wadolowska, L. et al, (2008). Food choice models and their relation with food preferences and eating frequency in the Polish population. Food policy, 33, pp. 122-134
  25. [25] Woodside, A., Lysonsky, S., (1989). A general model of traveler destination choice. Journal of Travel Research, 27(4), pp. 8-1410.1177/004728758902700402
  26. [26] Yuksel, A., Yuksel, F., (2003). Measurement of tourist satisfaction with restaurant services. Journal of Vacation Marketing, 9(1), pp. 52-6810.1177/135676670200900104
DOI: https://doi.org/10.1515/ejthr-2016-0013 | Journal eISSN: 2182-4924 | Journal ISSN: 2182-4916
Language: English
Page range: 112 - 116
Submitted on: Oct 20, 2014
Accepted on: Feb 22, 2015
Published on: Dec 28, 2016
Published by: Polytechnic Institute of Leiria
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2016 Cátia Siopa, Sofia Lopes, Cátia Ferreira, Pedro López, published by Polytechnic Institute of Leiria
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.