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

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• 作者：Norman Peng^a ; ^{N.Peng1@westminster.ac.uk}Author Vitae ; Annie Chen^bAuthor Vitae ; Kuang-Peng Hung^cAuthor Vitae
• 关键词：Teppanyaki ; Chef&rsquo ; s image ; Diners ; Emotions ; Loyalty
• 刊名：International Journal of Hospitality Management
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：60
• 期：Complete
• 页码：1-12
• 全文大小：1058 K
• 卷排序：60

文摘

Chef’s image contributes to diners’ positive emotions and negative emotions. Interaction with other customers affect diners’ negative emotions, but not their positive emotions. Atmospherics affect diners’ negative emotions, but not their positive emotions. Diners’ positive emotions are a partial mediator of food quality and loyalty and chef’s image and loyalty. Diners’ negative emotions are a partial mediator of food quality and loyalty and atmospherics and loyalty.