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Purpose The purpose of this study is to provide useful data for setting up eco-friendly restaurant (EFR) marketing strategies by analyzing experiential value and well-being perception, lovemarks and behavior intention, before presenting practical proposals. Design/methodology/approach The data used in this study were based on a sample of 300 customers at “Seasonal Dining Table” in South Korea. Data were analyzed using confirmatory factor analysis and structural equation modeling. Findings As a result of the study, playfulness showed the greatest influence on well-being perception, followed by service excellent, aesthetics and efficiency. In addition, well-being perception was found to have a positive effect on brand love and brand respect. Finally, the role of experiential value, well-being perception and lovemarks as the determinants factors to increase the customer's behavioral intention toward EFR was confirmed. Practical implications The present research informed that effectively dealing with four constituents of experiential value (efficiency, service excellence, aesthetic and playfulness) are of utmost importance in building customers' well-being perception. In addition, customers' well-being perception and lovemarks should be improved to boost the level of behavior intention for EFR. Originality/value This is the first study to examine experiential value, well-being perception, lovemarks and behavior intention in the context of restaurants. In particular, it is differentiated from previous foodservice studies by examining the relationship between experiential value and well-being perception.
Seon Hee Kim; Do Hyun Jeon; Hyeon Mo Jeon. Well-being perception and lovemarks formation through experiential value in the context of the eco-friendly restaurant. British Food Journal 2021, ahead-of-p, 1 .
AMA StyleSeon Hee Kim, Do Hyun Jeon, Hyeon Mo Jeon. Well-being perception and lovemarks formation through experiential value in the context of the eco-friendly restaurant. British Food Journal. 2021; ahead-of-p (ahead-of-p):1.
Chicago/Turabian StyleSeon Hee Kim; Do Hyun Jeon; Hyeon Mo Jeon. 2021. "Well-being perception and lovemarks formation through experiential value in the context of the eco-friendly restaurant." British Food Journal ahead-of-p, no. ahead-of-p: 1.
This study examined the relationship among holistic experience and delight, recollection, and revisit intention, in visitors to a chocolate exposition, to confirm the factors influencing their revisit intention. To accomplish this objective, a sample of 280 visitors to the Salon du Chocolat was utilized. The findings revealed that the visitors' memorable on-site experiences had a positive impact on their sense of delight and recollection. These emotions were shown to positively influence their intention to revisit the exposition. In conclusion, the on-site experiences of sense, feel, think, act, and relate, were the most important determinants of revisit intention among visitors. The findings of this study meaningfully contribute to theory by applying the concepts of experiential marketing to food expositions. Our study also proposes practical suggestions for hosting food expositions in a post-COVID world. The theoretical framework proposed and tested for model validation lay the foundation for future research on experiential marketing of food expositions.
Hyeon Jeon; Se Yoo; Seon Kim. The relationships among Experience, Delight, and Recollection for Revisit Intention in Chocolate Exposition. Sustainability 2020, 12, 8644 .
AMA StyleHyeon Jeon, Se Yoo, Seon Kim. The relationships among Experience, Delight, and Recollection for Revisit Intention in Chocolate Exposition. Sustainability. 2020; 12 (20):8644.
Chicago/Turabian StyleHyeon Jeon; Se Yoo; Seon Kim. 2020. "The relationships among Experience, Delight, and Recollection for Revisit Intention in Chocolate Exposition." Sustainability 12, no. 20: 8644.
Restaurants have been using robots to meet the increasing consumer demand for food customization and safety and contactless service operations. This study identified the antecedent factors influencing a customer’s attitude and acceptance intention toward a robot barista. To this end, we conducted a questionnaire survey from 10 to 24 January 2020, on a sample of 317 Korean consumers who purchased coffee prepared by a robot barista. We based the analysis on the following determinant factors of the extension of the technology acceptance model (ETAM): perceived enjoyment, perceived usefulness, need for interaction, perceived risk, and perceived innovativeness. The results showed that perceived usefulness had the highest impact on acceptance intention, followed by perceived enjoyment and the need for interaction. Perceived usefulness and innovativeness positively influenced acceptance intention. These results confirmed the significance of the determinant factors in inducing customers’ attitude and acceptance intention toward a robot barista. This study extends the research on the application of artificial intelligence and the fourth industrial revolution technologies in the food service industry, and hence contributes toward the preparations for the post-Covid-19 period. It also offers practical implications for sustainable coffee shop management.
Hye Sung; Hyeon Jeon. Untact: Customer’s Acceptance Intention toward Robot Barista in Coffee Shop. Sustainability 2020, 12, 8598 .
AMA StyleHye Sung, Hyeon Jeon. Untact: Customer’s Acceptance Intention toward Robot Barista in Coffee Shop. Sustainability. 2020; 12 (20):8598.
Chicago/Turabian StyleHye Sung; Hyeon Jeon. 2020. "Untact: Customer’s Acceptance Intention toward Robot Barista in Coffee Shop." Sustainability 12, no. 20: 8598.
O2O(Online to Offline) 숙박앱의 지속적인 이용의도에 영향을 미치는 요인들을 파악하기 위해서 본 연구는 기존의 가치기반수용모델에 새로운 혜택과 희생 변수(상황기반 제공성, 성가심, 개인보안위험)를 추가하여 모델을 확장하였다. 연구결과를 토대로 숙박앱 서비스에 관한 e-소비자행동을 분석하고 실무적인 제언을 함으로써 호텔 및 숙박업체와 숙박앱 기업의 마케팅전략 수립에 도움을 줄 수 있는 유용한 자료를 제공하였다. 연구의 조사대상과 공간적 범위는 숙박앱을 통해 국내외 호텔객실을 이용한 경험이 있는 20세 이상 남녀 내국인 거주자로 선정하였다. 데이터 수집은 2020년 5월 4일부터 2020년 5월 13일까지 10일간 온라인 설문조사업체에 의뢰하여 진행되었다. 조사대상자 중에서 지난 1년간 숙박앱을 이용한 경험이 있는 응답자를 표본으로 하여 온라인 설문조사를 하였다. 모든 조사는 설문 전 표본들에게 사전 동의를 받은 후 응답자가 직접 기입하는 자기기입식 방법을 사용하였다. 연구결과, 숙박앱에 대한 유용성과 상황기반 제공성은 지각된 가치에 긍정적인 영향을 미치는 것으로 나타났으며, 지각된 비용은 지각된 가치에 부정적인 영향을 미치는 것으로 나타났다. 지각된 가치는 지속적인 이용의도에 긍정적인 영향을 미치는 것으로 나타났다. 따라서 본 연구에서는 지속적인 숙박앱 이용에 영향을 미치는 요인으로 유용성과, 상황기반 제공성, 지각된 비용, 지각된 가치의 중요성을 규명하였다. 그리고 확장된 가치기반수용모델의 적합성을 검증함으로써 기존 연구의 이론적 발전을 도모하였다.
Eun-Hye Ki; Hyeon-Mo Jeon. Factors influencing on continuous intention to use of accommodation app using the expended value-based adoption model. Journal of Hospitality and Tourism Studies 2020, 22, 214 -228.
AMA StyleEun-Hye Ki, Hyeon-Mo Jeon. Factors influencing on continuous intention to use of accommodation app using the expended value-based adoption model. Journal of Hospitality and Tourism Studies. 2020; 22 (2):214-228.
Chicago/Turabian StyleEun-Hye Ki; Hyeon-Mo Jeon. 2020. "Factors influencing on continuous intention to use of accommodation app using the expended value-based adoption model." Journal of Hospitality and Tourism Studies 22, no. 2: 214-228.
This study proposes a research model in which food healthiness is considered in addition to the five strategic experiential modules (sense, feel, think, act, and relate) to test the antecedent variables that may enhance customer value and intention to revisit grocerants. For the empirical analysis, consumers with experience of using seven Korean grocerants were surveyed. Grocerant experience and food healthiness were found to be associated with hedonic and utilitarian values and these values were shown to have a significant effect on revisit intention. This study differentiates itself from earlier studies of consumer experience in the foodservice industry that ignore the importance of food healthiness. The presented research model shows the importance of the roles played by food healthiness and the five strategic experiential modules in enhancing customers’ value perception and intention to revisit grocerants. The theoretical framework proposed and tested in the research model of this study is thus expected to serve as the basis for future research on experiential marketing in the foodservice industry.
Se Ran Yoo; Suk Won Lee; Hyeon Mo Jeon. The Role of Customer Experience, Food Healthiness, and Value for Revisit Intention in GROCERANT. Sustainability 2020, 12, 2359 .
AMA StyleSe Ran Yoo, Suk Won Lee, Hyeon Mo Jeon. The Role of Customer Experience, Food Healthiness, and Value for Revisit Intention in GROCERANT. Sustainability. 2020; 12 (6):2359.
Chicago/Turabian StyleSe Ran Yoo; Suk Won Lee; Hyeon Mo Jeon. 2020. "The Role of Customer Experience, Food Healthiness, and Value for Revisit Intention in GROCERANT." Sustainability 12, no. 6: 2359.
We used philanthropy–product fit, philanthropy–consumer lifestyle fit, and authenticity to empirically examine the determinants of consumers' perceptions of food service firms' philanthropy. We recruited 458 participants who had purchased from 1 of 3 food service brands and had perceived that the firm had implemented philanthropy. The results indicate that perceived authenticity had the greatest influence on perceived philanthropy, followed by philanthropy–consumer lifestyle fit and then philanthropy–product fit. Further, perceived philanthropy positively influenced consumer loyalty. Thus, we have affirmed the importance of the fit between perceived authenticity and consumer lifestyle to enhance consumers' perception of firms' philanthropy.
Hyeon-Mo Jeon; Do-Hyun Jeon; Seon-Hee Kim; Eun-Hye Ki. Consumers' perceptions of food service firms' philanthropy: Roles of fit and perceived authenticity. Social Behavior and Personality: an international journal 2020, 48, 1 -11.
AMA StyleHyeon-Mo Jeon, Do-Hyun Jeon, Seon-Hee Kim, Eun-Hye Ki. Consumers' perceptions of food service firms' philanthropy: Roles of fit and perceived authenticity. Social Behavior and Personality: an international journal. 2020; 48 (3):1-11.
Chicago/Turabian StyleHyeon-Mo Jeon; Do-Hyun Jeon; Seon-Hee Kim; Eun-Hye Ki. 2020. "Consumers' perceptions of food service firms' philanthropy: Roles of fit and perceived authenticity." Social Behavior and Personality: an international journal 48, no. 3: 1-11.
본 연구에서는 기존의 프랜차이즈 베이커리 중심의 연구에서 벗어나 독립경영 베이커리에 대한 고객들의 브랜드 충성도를 강화시킬 수 있는 요인을 제시하고자 하였다. 연구결과를 토대로 프랜차이즈 베이커리에 비해 상대적으로 영세한 수준의 독립경영 베이커리가 소비자의 변화된 요구에 부응하기 위한 구체적이고 실질적인 마케팅 전략방안을 제시하였다. 조사대상 브랜드는 국내 운영 중인 베이커리 전문점 중에서 프랜차이즈 경영이 아닌 독립경영형태의 베이커리 전문점, 즉 소규모 개인사업체, 지역 기반 베이커리로 하였다. 조사대상자는 베이커리를 월 1회 이상 이용하고 있는 20세 이상 남녀 내국인 거주자로 선정하였으며, 조사대상자 중에서 주로 이용하는 베이커리 브랜드가 독립경영 베이커리라고 응답한 자를 표본으로 하여 설문조사를 하였다. 연구결과, 베이커리 전문점의 브랜드 증거 중에서 가격과 핵심서비스, 직원서비스, 자아이미지 일치성이 감정반응에 긍정적인 영향을 미치는 것으로 나타났다. 감정반응은 호혜성과 브랜드 충성도에 긍정적인 영향을 미쳤으나, 호혜성은 브랜드 충성도에 유의한 영향을 미치지 않는 것으로 나타났다. 결과적으로 독립경영 베이커리 전문점에 대한 고객의 충성도 강화에 긍정적인 영향을 미치는 핵심서비스, 직원서비스, 자아이미지 일치성, 가격과 감정반응의 중요성을 확인하였다.
Jung-Woo Lim; Hyeon-Mo Jeon. The effects of the brand evidence of independent management bakery on emotional response, reciprocity, and brand loyalty. Journal of Hospitality and Tourism Studies 2019, 81, 259 -274.
AMA StyleJung-Woo Lim, Hyeon-Mo Jeon. The effects of the brand evidence of independent management bakery on emotional response, reciprocity, and brand loyalty. Journal of Hospitality and Tourism Studies. 2019; 81 ():259-274.
Chicago/Turabian StyleJung-Woo Lim; Hyeon-Mo Jeon. 2019. "The effects of the brand evidence of independent management bakery on emotional response, reciprocity, and brand loyalty." Journal of Hospitality and Tourism Studies 81, no. : 259-274.
This study aims to measure the influence of consumers’ chocolate choice motives on their attitude and repurchase intention. We propose a theoretical model to analyze differences between fine store product and manufactured product consumers and clarify market segmentation strategy. We collected data on 487 consumers who purchased chocolate and used structural equation modeling to analyze the data. The results indicated the positive influences of mood on craving and chocoholism, health on chocoholism, and craving on repurchase intention. The analysis of the moderating effect of the consumer type, effect of health and craving, and effect of health and chocoholism varied according to consumer type. The chocolate consumer influences the chocolate purchase decision based on psychological tendencies while evaluating the product. These findings have practical implications for marketing strategies of fine chocolate stores and chocolate manufacturing firms as well as academic implications from the perspective of the foodservice consumers.
Seon-Hee Kim; Hyeon-Mo Jeon. Chocolate choice motives and attitudes in foodservice market: Fine store product vs. manufactured product consumers. Journal of Foodservice Business Research 2019, 23, 149 -168.
AMA StyleSeon-Hee Kim, Hyeon-Mo Jeon. Chocolate choice motives and attitudes in foodservice market: Fine store product vs. manufactured product consumers. Journal of Foodservice Business Research. 2019; 23 (2):149-168.
Chicago/Turabian StyleSeon-Hee Kim; Hyeon-Mo Jeon. 2019. "Chocolate choice motives and attitudes in foodservice market: Fine store product vs. manufactured product consumers." Journal of Foodservice Business Research 23, no. 2: 149-168.
본 연구에서는 커피전문점 이용고객의 실제적ㆍ이상적 자아일치성이 기능적 일치성, 소비자의 브랜드 태도, 행동의도에 직ㆍ간접적으로 미치는지 영향에 대하여 분석하여 달라진 소비자의 요구에 부응하는 마케팅 전략 방안을 제시하고 커피전문점의 차별화된 상품 전략과 마케팅방향에 관하여 제언하였다. 조사대상 커피전문점 브랜드는 2017년 점포수 기준 상위 7개 체인 커피전문점 브랜드를 선정하였다. 연구의 조사대상과 공간적 범위는 1주당 1회 이상 커피전문점을 이용하는 전국의 20세 이상 남녀 내국인 거주자로 선정하였으며, 조사대상자 중에서 해당 7개 브랜드를 이용한 경험이 있는 지를 사전질문을 통해 파악한 후 이용 경험이 있다고 응답하는 대상자를 표본으로 선정하였다. 연구 결과, 첫째, 실제적 자아일치성이 기능적 일치성에 유의한 영향을 미치지 않는 것으로 나타난 반면 이상적 자아일치성은 기능적 일치성에 긍정적인 영향을 미치는 것으로 나타났다. 둘째, 기능적 일치성은 브랜드 태도에 긍정적인 영향을 미치는 것으로 나타났다. 셋째, 실제적 자아일치성은 브랜드 태도에 긍정적인 영향관계를 나타냈고, 이상적 자아일치성은 브랜드 태도에 영향을 미치지 않는 것으로 나타났다. 넷째, 브랜드 태도는 행동의도에 긍정적인 유의한 영향을 미치는 것으로 나타났다. 다섯째, 이상적 자아일치성과 브랜드 태도 사이에서 기능적 일치성의 완전매개 역할을 규명하였다. 결과적으로 커피 소비자의 커피전문점 브랜드에 대한 태도에 미치는 영향력이 가장 큰 요인으로 기능적 일치성의 역할을 규명하였다.
Jeong-Ran Ko; Hyeon-Mo Jeon. The effects of self congruity of consumer on brand attitude and behavioral intention in the chain coffee shop: mediating effect of functional congruity. Journal of Hospitality and Tourism Studies 2019, 80, 239 -255.
AMA StyleJeong-Ran Ko, Hyeon-Mo Jeon. The effects of self congruity of consumer on brand attitude and behavioral intention in the chain coffee shop: mediating effect of functional congruity. Journal of Hospitality and Tourism Studies. 2019; 80 ():239-255.
Chicago/Turabian StyleJeong-Ran Ko; Hyeon-Mo Jeon. 2019. "The effects of self congruity of consumer on brand attitude and behavioral intention in the chain coffee shop: mediating effect of functional congruity." Journal of Hospitality and Tourism Studies 80, no. : 239-255.
This study empirically analyzes an extended Unified Theory of Acceptance and Use of Technology 2 (UTAUT2) model that augments information quality to identify the determinants of continuous use intention for food delivery software applications. A sample survey of 340 respondents who had ordered or purchased food through delivery apps was used for the analysis. The results indicate that habit had the strongest influence on continuous use intention, followed by performance expectancy and social influence. Furthermore, information quality had an indirect effect on continuous use intention via performance expectancy. Consequently, this study confirms the importance of information quality, performance expectancy, habit, and social influence as factors in inducing users’ continuous use intention for food delivery apps. These findings expand previous research in online-to-offline business in the field of food services and suggest practical implications. Ultimately, the model proposed and validated in this study may be employed as a basis for future research on consumer behavior in the field of food e-commerce services.
Suk Won Lee; Hye Jin Sung; Hyeon Mo Jeon. Determinants of Continuous Intention on Food Delivery Apps: Extending UTAUT2 with Information Quality. Sustainability 2019, 11, 3141 .
AMA StyleSuk Won Lee, Hye Jin Sung, Hyeon Mo Jeon. Determinants of Continuous Intention on Food Delivery Apps: Extending UTAUT2 with Information Quality. Sustainability. 2019; 11 (11):3141.
Chicago/Turabian StyleSuk Won Lee; Hye Jin Sung; Hyeon Mo Jeon. 2019. "Determinants of Continuous Intention on Food Delivery Apps: Extending UTAUT2 with Information Quality." Sustainability 11, no. 11: 3141.
This study aims to analyze the antecedent factors affecting continuous intention to use online to offline (O2O) accommodation app services and empirically verify them by applying an integrated model comprised of the value-based adoption model (VAM) and the expectation-confirmation model (ECM). For empirical analysis, a sample of 410 participants with experience reserving rooms using an accommodation app was used. The results showed that privacy risk had the biggest influence on perceived value, followed by technicality and usefulness. Moreover, confirmation and usefulness turned out to have a significant effect on satisfaction, and enjoyment had a negative effect on perceived value and satisfaction. As a result, the influence of perceived risk, technicality, usefulness, and confirmation on perceived value and satisfaction proved to be important in inducing continuous intention to use accommodation apps. These results are academically significant because they expand the scope of O2O business research in the fields of hotels and tourism. We outline several practical implications based on the study results.
Seon Hee Kim; Joon Ho Bae; Hyeon Mo Jeon. Continuous Intention on Accommodation Apps: Integrated Value-Based Adoption and Expectation–Confirmation Model Analysis. Sustainability 2019, 11, 1578 .
AMA StyleSeon Hee Kim, Joon Ho Bae, Hyeon Mo Jeon. Continuous Intention on Accommodation Apps: Integrated Value-Based Adoption and Expectation–Confirmation Model Analysis. Sustainability. 2019; 11 (6):1578.
Chicago/Turabian StyleSeon Hee Kim; Joon Ho Bae; Hyeon Mo Jeon. 2019. "Continuous Intention on Accommodation Apps: Integrated Value-Based Adoption and Expectation–Confirmation Model Analysis." Sustainability 11, no. 6: 1578.
Responding to the need of studies covering the interplay between customer experience and emotions within specific facets of the tourism industry, this study proposed a model to assess vistor experience and its effect on their delight, satisfaction and loyalty in Malaysian theme parks. Based on convenience sampling, a sample of 292 visitors at two theme parks in Malaysia was selected. Data was subjected to partial least squares analysis based on structural equation modelling (PLS-SEM). Findings showed that all of the hypotheses were supported, indicating that physical setting, interaction with staff and interaction with other customers had a significant impact on both customer delight and satisfaction. Moreover, customer delight influenced customer satisfaction and customer loyalty. The results suggest that theme park managers need to pay attention to maintaining a good physical setting, managing their human resources well and managing the behaviour of other customers in order to ensure that their customers receive delightful experiences.
Faizan Ali; Woo Gon Kim; Jun Li; Hyeon-Mo Jeon. Make it delightful: Customers' experience, satisfaction and loyalty in Malaysian theme parks. Journal of Destination Marketing & Management 2018, 7, 1 -11.
AMA StyleFaizan Ali, Woo Gon Kim, Jun Li, Hyeon-Mo Jeon. Make it delightful: Customers' experience, satisfaction and loyalty in Malaysian theme parks. Journal of Destination Marketing & Management. 2018; 7 ():1-11.
Chicago/Turabian StyleFaizan Ali; Woo Gon Kim; Jun Li; Hyeon-Mo Jeon. 2018. "Make it delightful: Customers' experience, satisfaction and loyalty in Malaysian theme parks." Journal of Destination Marketing & Management 7, no. : 1-11.
This study examines customers’ adoption and acceptance of smartphone apps to book their flight tickets. By integrating customers’ innovativeness, involvement and perceived trust as additional variables, this study extends the Unified Theory of Acceptance and Use of Technology (UTAUT) and proposes a theoretical model that includes seven explanatory variables of the customers’ behavioural intentions: performance expectancy, effort expectancy, social influence, facilitating conditions, customers’ innovativeness, customers’ involvement and perceived trust. Data were collected from 369 customers who had booked their flight tickets via smartphone apps and was further analysed by employing partial least squares (PLS). Findings suggest that performance expectancy, facilitating conditions, customer innovativeness and perceived trust are positive and significant determinants of customers’ intentions to book their flight tickets on smartphone apps. Accordingly, several important implications for academics and industry decision makers are formulated.
Hyeon-Mo Jeon; Faizan Ali; Shin-Woo Lee. Determinants of consumers’ intentions to use smartphones apps for flight ticket bookings. The Service Industries Journal 2018, 39, 385 -402.
AMA StyleHyeon-Mo Jeon, Faizan Ali, Shin-Woo Lee. Determinants of consumers’ intentions to use smartphones apps for flight ticket bookings. The Service Industries Journal. 2018; 39 (5-6):385-402.
Chicago/Turabian StyleHyeon-Mo Jeon; Faizan Ali; Shin-Woo Lee. 2018. "Determinants of consumers’ intentions to use smartphones apps for flight ticket bookings." The Service Industries Journal 39, no. 5-6: 385-402.
Numerous models on perceived service quality are discussed in literature besides SERVQUAL including technical and functional quality model. Functional quality attributes have been well studied but studies about technical quality attributes are rather limited. This article aims to integrate existing frameworks and propose antecedents towards perceived service quality and resulting customer satisfaction. A total of 204 questionnaires were collected from the guests staying at hotels in Malaysia. Partial least squares (PLS-SEM) method was employed to test the proposed relationships. Findings from the study support the significant relationship between functional quality, technical quality, overall perceived service quality and guest satisfaction. Furthermore, the first order constructs on the designated second order constructs support that both functional quality and technical quality as second order reflective constructs with five and three first order dimensions respectively. Practical implications and limitations of the study are discussed in detail.
Faizan Ali; Kashif Hussain; Rupam Konar; Hyeon-Mo Jeon. The Effect of Technical and Functional Quality on Guests’ Perceived Hotel Service Quality and Satisfaction: A SEM-PLS Analysis. Journal of Quality Assurance in Hospitality & Tourism 2016, 18, 354 -378.
AMA StyleFaizan Ali, Kashif Hussain, Rupam Konar, Hyeon-Mo Jeon. The Effect of Technical and Functional Quality on Guests’ Perceived Hotel Service Quality and Satisfaction: A SEM-PLS Analysis. Journal of Quality Assurance in Hospitality & Tourism. 2016; 18 (3):354-378.
Chicago/Turabian StyleFaizan Ali; Kashif Hussain; Rupam Konar; Hyeon-Mo Jeon. 2016. "The Effect of Technical and Functional Quality on Guests’ Perceived Hotel Service Quality and Satisfaction: A SEM-PLS Analysis." Journal of Quality Assurance in Hospitality & Tourism 18, no. 3: 354-378.