Investing the Impact of restaurant authenticity on consumer's evaluation of perceived values of product with regard to moderating role of place attachment
Subject Areas : Jounal of Marketing Management
1 - Master of Business Administration, Yazd Branch, Islamic Azad University, Yazd, Iran
Keywords: Place attachment, Customer Satisfaction, BEHAVIOR, Consumer perception, Restaurant authenticity,
Abstract :
Maintaining the customer's interest in re-visiting is an important issue in the face of close competition. Focusing on customer needs means paying attention to product quality and customer service, and many companies that once pioneered technology or low prices are now competing for product quality and better customer service. In this regard, after introducing the general framework of the research in the first chapter, the data were collected through the field. The statistical population of the study is the consumers of traditional restaurants in Yazd. A questionnaire consisting of 24 questions was designed for field collection and distributed in the statistical population of the research. A total of 804 standard questionnaires were collected based on Morgan table and analyzed using T-student fan in LISREL software environment. The reliability of the questionnaire was evaluated by calculating Cronbach's alpha coefficient and was confirmed with a value of 0.931. The results showed that restaurant credibility has the most direct effect between consumer satisfaction and loyalty and also restaurant credibility can affect the relevant effective variables such as satisfaction, peak experience and lifestyle appropriateness. In other words, the reputation of the restaurant affects the perception and behavior of consumers.
حسین‌زاده شهری، م.، کرمی، م. و مهربانی، م. (1394). "بخش‌بندی مشتریان در رستوران‌های زنجیره‌ای بر اساس سبک تغذیه (مطالعه موردی: رستوران های زنجیره ای فست فود بوف در شهر تهران)"، مجله مدیریت بازرگانی، دوره 7، شماره 1، صص. 83-99.
حافظ‌نیا، م. (1384). "مقدمه‌ای بر روش تحقیق در علوم انسانی"، انتشارات سمت، صص. 110-155.
خاکی، غ. (1387). "روش تحقیق در مدیریت"، انشارات بازتاب، چاپ سوم، صص. 158-324.
دهدشتی، ز. و حاجی نوروزی، ا. (1395). "اثر کیفیت ادراک شده، دزدگی و رضایت بر قصد تغییر برند"، مجله مدیریت بازرگانی، دوره 8، شماره 3، صص. 549-568.
راه‌چمنی، ا. و سلیمی، س. (1393). "بررسی تأثیر مدل ارزش ویژه مشتری در شکل‌گیری برند رستوران‌های زنجیره‌ای"، مجله مدیریت توسعه و تحول، دوره 18، شماره 18، صص.71-80.
نایب‌زاده، ش. و جعفریان، ح. (1398). "بررسی تأثیر ایدوئولوژی‌های اخلاقی بر ارزیابی مصرف‌کننده از محصول و شرکت با توجه به نقش میانجی مسئولیت اجتماعی سازمان"، مجله مدیریت بازاریابی، دوره 14، شماره 42، صص. 23-42.
نجفی‌زاده، ن. و میرزایی، ع. (1397). "بررسی تأثیر آمیخته بازاریابی خدمات بر ارزش‌های درک شده، رضایت و نیات رفتاری مشتری در رستوران"، مجله مدیریت بازاریابی، دوره 13، شماره 39، صص. 37-54.
Aaker, D.A. (1990). “Brand extensions: The good, the bad, and the ugly. MIT Sloan Management Review, Vol. 31(4), PP. 47.
Albrecht, M.M. (2011). “When you’re here, you’re family’: Culinary tourism and the olive garden restaurant”, Tourist Studies, Vol. 11(2), PP. 99-113.
Alexandris, K., Kouthouris, C. & Meligdis, A. (2006). “Increasing customers’ loyalty in a skiing resort: The contribution of place attachment and service quality”, International Journal of Contemporary Hospitality Management, Vol. 18(5), PP. 414-425.
Alnawas, I. & Altarifi, S. (2015). “Exploring the role of brand identification and brand love in generating higher levels of brand loyalty”, Journal of Vacation Marketing, Vol. 22(2), PP. 111-128.
Alvarez, A. (2015). “IBISWorld Industry Report 72211a. Chain Restaurants in the US”, Retrieved September 22, 2015 from IBIS World database. IBIS World.
Anderson, J.R. (1983). “A spreading activation theory of memory”, Journal of Verbal Learning and Verbal Behavior, Vol. 22(3), PP. 261-295.
Baldinger, A.L. & Rubinson, J. (1996). “Brand loyalty: The link between attitude and behavior”, Journal of Advertising Research, Vol. 36(6), PP. 22-35.
Bandura, A. (1986). “Social foundations of thought and action: A social cognitive theory”, Prentice- Hall, Inc.
Beedie, P. & Hudson, S. (2003). “Emergence of mountain-based adventure tourism”, Annals of Tourism Research, Vol. 30(3), PP. 625-643.
Bilgihan, A., Okumus, F., Nusair, K. & Bujisic, M. (2014). “Online experiences: Flow theory, measuring online customer experience in e-commerce and managerial implications for the lodging industry”, Information Technology & Tourism, Vol. 14(1), PP. 49-71.
Bowen, J.T. & Shoemaker, S. (1998). “Loyalty: A strategic commitment. Cornell Hotel and Restaurant Administration Quarterly, Vol. 39(1), PP. 12-25.
Bryce, D., Curran, R., O’Gorman, K. & Taheri, B. (2015). “Visitors’ engagement and authenticity: Japanese heritage consumption”. Tourism Management, Vol. 46, PP. 571-581.
Burr, W.R. (1970). “Satisfaction with various aspects of marriage over the life cycle: A random middle class sample”, Journal of Marriage and the Family, Vol. 32(1), PP. 29-37.
Cardinale, S., Nguyen, B. & Melewar, T.C. (2016). “Place-based brand experience, place attachment and loyalty”, Marketing Intelligence & Planning, Vol. 34(3), PP. 302-317.
Casswell, S. & Maxwell, A. (2005). “Regulation of alcohol marketing: A global view”, Journal of Public Health Policy, Vol. 26(3), PP. 343-358.
Chalip, L. & Costa, C.A. (2005). “Sport event tourism and the destination brand: Towards a general theory”, Sport in Society, Vol. 8(2), PP. 218-237.
Chang, R.C., Kivela, J. & Mak, A.H. (2010). “Food preferences of Chinese tourists”, Annals of Tourism Research, Vol. 37(4), PP. 989-1011.
Chen, A., Peng, N. & Hung, K.P. (2015). “Examining tourists’ loyalty toward cultural quarters”, Annals of Tourism Research, Vol. 51, PP. 59-63.
Chi, H.C. & Jackson, P. (2011). “Thai food in Taiwan: Tracing the contours of transnational taste”, New Formations, Vol. 74(1), PP. 65-81.
Ebster, C. & Guist, I. (2005). “The role of authenticity in ethnic theme restaurants”, Journal of Foodservice Business Research, Vol. 7(2), PP. 41-52.
Edge, J. (2014). “The new encyclopedia of southern culture: Foodways (Vol. 7)”, UNC Press Books.
Esfahani, M., Musa, G. & Khoo, S. (2014). “The influence of spirituality and physical activity level on responsible behaviour and mountaineering satisfaction on Mount Kinabalu, Borneo”, Current Issues in Tourism, Vol. 20(11), PP. 1-24.
Folgado-Fernandez, J. A., Hernandez-Mogollon, J.M. & Duarte, P. (2017). “Destination image and loyalty development: The impact of tourists’ food experiences at gastronomic events”, Scandinavian Journal of Hospitality and Tourism, Vol. 17(1), PP. 92-110.
Fornell, C. & Larcker, D.F. (1981). “Structural equation models with unobservable variables and measurement error: Algebra and statistics”, Journal of Marketing Research, Vol. 18(1), PP. 382-388.
Gladwell, N.J. (1990). “A psychographic and sociodemographic analysis of state park inn users”, Journal of Travel Research, Vol. 28(4), PP. 15-20.
Ha, S. & Stoel, L. (2014). “Designing loyalty programs that matter to customers”, The Service Industries Journal, Vol. 34(6), PP. 495-514.
Han, H. & Ryu, K. (2009). “The roles of the physical environment, price perception, and customer satisfaction in determining customer loyalty in the restaurant industry”, Journal of Hospitality & Tourism Research, Vol. 33(4), PP. 487-510.
Henseler, J., Ringle, C.M. & Sinkovics, R.R. (2009). “The use of partial least squares path modeling in international marketing”, In Sinkovics, R.R. and Ghauri, P.N. (Eds.), New challenges to international marketing, PP. 277-319.
Hoare, R. & Butcher, K. (2008). “Do Chinese cultural values affect customer satisfaction/ loyalty?”, International Journal of Contemporary Hospitality Management, Vol. 20(2), PP. 156-171.
Hosany, S. & Gilbert, D. (2010). “Measuring tourists’ emotional experiences toward hedonic holiday destinations”, Journal of Travel Research, Vol. 49(4), PP. 513-526.
Hyun, S.S. (2010). “Predictors of relationship quality and loyalty in the chain restaurant industry”, Cornell Hospitality Quarterly, Vol. 51(2), PP. 251-267.
Jang, S., Liu, Y. & Namkung, Y. (2011). “Effects of authentic atmospherics in ethnic restaurants: Investigating Chinese restaurants”, International Journal of Contemporary Hospitality Management, Vol. 23(5), PP. 662-680.
Keller, K.L. (2003). “Brand synthesis: The multidimensionality of brand knowledge”, Journal of Consumer Research, Vol. 29(4), PP. 595-600.
Kovacs, B., Carroll, G.R. & Lehman, D.W. (2013). “Authenticity and consumer value ratings: Empirical tests from the restaurant domain”, Organization Science, Vol. 25(2), PP. 458-478.
Kressmann, F., Sirgy, M.J., Herrmann, A., Huber, F., Huber, S. & Lee, D.J. (2006). “Direct and indirect effects of self-image congruence on brand loyalty”, Journal of Business Research, Vol. 59(9), PP. 955-964.
Lee, S. & Yoo, M. (2015). “Examining celebrity fandom levels and its impact on destination loyalty”, Journal of Quality Assurance in Hospitality & Tourism, Vol. 16(4), PP. 369-388.
Lee, T.H. & Shen, Y.L. (2013). “The influence of leisure involvement and place attachment on destination loyalty: Evidence from recreationists walking their dogs in urban parks”, Journal of Environmental Psychology, Vol. 33, PP. 76-85.
Lehman, D.W., Kovacs, B. & Carroll, G.R. (2014). “Conflicting social codes and organizations: Hygiene and authenticity in consumer evaluations of restaurants”, Management Science, Vol. 60(10), PP. 2602-2617.
Lu, J., Mao, Z., Wang, M. & Hu, L. (2015). “Goodbye maps, hello apps? Exploring the influential determinants of travel app adoption”, Current Issues in Tourism, Vol. 18(11), PP. 1059-1079.
Maslow, A.H. (1971). “The farther reaches of human nature”, Penguin Books.
Mattila, A.S. (2001). “Emotional bonding and restaurant loyalty”, Cornell Hotel and Restaurant Administration Quarterly, Vol. 42(6), PP. 73-79.
Mehrabian, A. & Russell, J.A. (1974). “An approach to environmental psychology. MIT Press”, Journal of Quality Assurance in Hospitality & Tourism 27.
Nam, J., Ekinci, Y. & Whyatt, G. (2011). “Brand equity, brand loyalty and consumer satisfaction”, Annals of Tourism Research, Vol. 38(3), PP. 1009-1030.
National Restaurant Association. (2020). 2019 Restaurant Industry Pocket Factbook. Retrieved January 12, 2020.
Novello, S. & Fernandez, P.M. (2014). “The influence of event authenticity and quality attributes on behavioral intentions”, Journal of Hospitality & Tourism Research, Vol. 40(6), PP. 685-714.
Oliver, R.L. (1980). “A cognitive model of the antecedents and consequences of satisfaction decisions”, Journal of Marketing Research, Vol. 17(4), PP. 460-469.
Park, E., Choi, B.K. & Lee, T.J. (2019). “The role and dimensions of authenticity in heritage tourism”, Tourism Management, Vol. 74, PP. 99-109.
Prayag, G. & Ryan, C. (2012). “Antecedents of tourists’ loyalty to Mauritius: The role and influence of destination image, place attachment, personal involvement, and satisfaction”, Journal of Travel Research, Vol. 51(3), PP. 342-356.
Quan, S. & Wang, N. (2004). “Towards a structural model of the tourist experience: An illustration from food experiences in tourism”, Tourism Management, Vol. 25(3), PP. 297-305.
Reisinger, Y. & Steiner, C.J. (2006). “Re-conceptualizing object authenticity”, Annals of Tourism Research, Vol. 33(1), PP. 65-86.
Robinson, R.N. & Clifford, C. (2012). “Authenticity and festival foodservice experiences”, Annals of Tourism Research, Vol. 39(2), PP. 571-600.
Ryu, K., Han, H. & Kim, T.H. (2008). “The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions”, International Journal of Hospitality Management, Vol. 27(3), PP. 459-469.
Sharma, S., Mukherjee, S., Kumar, A. & Dillon, W.R. (2005). “A simulation study to investigate the use of cutoff values for assessing model fit in covariance structure models”, Journal of Business Research, Vol. 58(7), PP. 935-943.
Sirgy, J., Hohenstein, N., Herrmann, A. & Heitmann, M. (2007). “Self-Congruity: Antecedents and Consequences. In Research Platform Alexandria.
Sirgy, M.J., Lee, D.J., Johar, J.S. & Tidwell, J. (2008). “Effect of self-congruity with sponsorship on brand loyalty”, Journal of Business Research, Vol. 61(10), PP. 1091-1097.
Solomon, M.R. (2002). “Consumer behavior: Buying, having, and being”, Pearson.
Taylor, J.P. (2001). “Authenticity and sincerity in tourism”, Annals of Tourism Research, Vol. 28(1), PP. 7-26.
Vasquez, C. & Chik, A. (2015). “I Am Not a Foodie: Culinary capital in online reviews of michelin restaurants”, Food and Foodways, Vol. 23(4), PP. 231-250.
White, D.D. (2008). “A structural model of leisure constraints negotiation in outdoor recreation”, Leisure Sciences, Vol. 30(4), PP. 342-359.
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حسین‌زاده شهری، م.، کرمی، م. و مهربانی، م. (1394). "بخش‌بندی مشتریان در رستوران‌های زنجیره‌ای بر اساس سبک تغذیه (مطالعه موردی: رستوران های زنجیره ای فست فود بوف در شهر تهران)"، مجله مدیریت بازرگانی، دوره 7، شماره 1، صص. 83-99.
حافظ‌نیا، م. (1384). "مقدمه‌ای بر روش تحقیق در علوم انسانی"، انتشارات سمت، صص. 110-155.
خاکی، غ. (1387). "روش تحقیق در مدیریت"، انشارات بازتاب، چاپ سوم، صص. 158-324.
دهدشتی، ز. و حاجی نوروزی، ا. (1395). "اثر کیفیت ادراک شده، دزدگی و رضایت بر قصد تغییر برند"، مجله مدیریت بازرگانی، دوره 8، شماره 3، صص. 549-568.
راه‌چمنی، ا. و سلیمی، س. (1393). "بررسی تأثیر مدل ارزش ویژه مشتری در شکل‌گیری برند رستوران‌های زنجیره‌ای"، مجله مدیریت توسعه و تحول، دوره 18، شماره 18، صص.71-80.
نایب‌زاده، ش. و جعفریان، ح. (1398). "بررسی تأثیر ایدوئولوژی‌های اخلاقی بر ارزیابی مصرف‌کننده از محصول و شرکت با توجه به نقش میانجی مسئولیت اجتماعی سازمان"، مجله مدیریت بازاریابی، دوره 14، شماره 42، صص. 23-42.
نجفی‌زاده، ن. و میرزایی، ع. (1397). "بررسی تأثیر آمیخته بازاریابی خدمات بر ارزش‌های درک شده، رضایت و نیات رفتاری مشتری در رستوران"، مجله مدیریت بازاریابی، دوره 13، شماره 39، صص. 37-54.
Aaker, D.A. (1990). “Brand extensions: The good, the bad, and the ugly. MIT Sloan Management Review, Vol. 31(4), PP. 47.
Albrecht, M.M. (2011). “When you’re here, you’re family’: Culinary tourism and the olive garden restaurant”, Tourist Studies, Vol. 11(2), PP. 99-113.
Alexandris, K., Kouthouris, C. & Meligdis, A. (2006). “Increasing customers’ loyalty in a skiing resort: The contribution of place attachment and service quality”, International Journal of Contemporary Hospitality Management, Vol. 18(5), PP. 414-425.
Alnawas, I. & Altarifi, S. (2015). “Exploring the role of brand identification and brand love in generating higher levels of brand loyalty”, Journal of Vacation Marketing, Vol. 22(2), PP. 111-128.
Alvarez, A. (2015). “IBISWorld Industry Report 72211a. Chain Restaurants in the US”, Retrieved September 22, 2015 from IBIS World database. IBIS World.
Anderson, J.R. (1983). “A spreading activation theory of memory”, Journal of Verbal Learning and Verbal Behavior, Vol. 22(3), PP. 261-295.
Baldinger, A.L. & Rubinson, J. (1996). “Brand loyalty: The link between attitude and behavior”, Journal of Advertising Research, Vol. 36(6), PP. 22-35.
Bandura, A. (1986). “Social foundations of thought and action: A social cognitive theory”, Prentice- Hall, Inc.
Beedie, P. & Hudson, S. (2003). “Emergence of mountain-based adventure tourism”, Annals of Tourism Research, Vol. 30(3), PP. 625-643.
Bilgihan, A., Okumus, F., Nusair, K. & Bujisic, M. (2014). “Online experiences: Flow theory, measuring online customer experience in e-commerce and managerial implications for the lodging industry”, Information Technology & Tourism, Vol. 14(1), PP. 49-71.
Bowen, J.T. & Shoemaker, S. (1998). “Loyalty: A strategic commitment. Cornell Hotel and Restaurant Administration Quarterly, Vol. 39(1), PP. 12-25.
Bryce, D., Curran, R., O’Gorman, K. & Taheri, B. (2015). “Visitors’ engagement and authenticity: Japanese heritage consumption”. Tourism Management, Vol. 46, PP. 571-581.
Burr, W.R. (1970). “Satisfaction with various aspects of marriage over the life cycle: A random middle class sample”, Journal of Marriage and the Family, Vol. 32(1), PP. 29-37.
Cardinale, S., Nguyen, B. & Melewar, T.C. (2016). “Place-based brand experience, place attachment and loyalty”, Marketing Intelligence & Planning, Vol. 34(3), PP. 302-317.
Casswell, S. & Maxwell, A. (2005). “Regulation of alcohol marketing: A global view”, Journal of Public Health Policy, Vol. 26(3), PP. 343-358.
Chalip, L. & Costa, C.A. (2005). “Sport event tourism and the destination brand: Towards a general theory”, Sport in Society, Vol. 8(2), PP. 218-237.
Chang, R.C., Kivela, J. & Mak, A.H. (2010). “Food preferences of Chinese tourists”, Annals of Tourism Research, Vol. 37(4), PP. 989-1011.
Chen, A., Peng, N. & Hung, K.P. (2015). “Examining tourists’ loyalty toward cultural quarters”, Annals of Tourism Research, Vol. 51, PP. 59-63.
Chi, H.C. & Jackson, P. (2011). “Thai food in Taiwan: Tracing the contours of transnational taste”, New Formations, Vol. 74(1), PP. 65-81.
Ebster, C. & Guist, I. (2005). “The role of authenticity in ethnic theme restaurants”, Journal of Foodservice Business Research, Vol. 7(2), PP. 41-52.
Edge, J. (2014). “The new encyclopedia of southern culture: Foodways (Vol. 7)”, UNC Press Books.
Esfahani, M., Musa, G. & Khoo, S. (2014). “The influence of spirituality and physical activity level on responsible behaviour and mountaineering satisfaction on Mount Kinabalu, Borneo”, Current Issues in Tourism, Vol. 20(11), PP. 1-24.
Folgado-Fernandez, J. A., Hernandez-Mogollon, J.M. & Duarte, P. (2017). “Destination image and loyalty development: The impact of tourists’ food experiences at gastronomic events”, Scandinavian Journal of Hospitality and Tourism, Vol. 17(1), PP. 92-110.
Fornell, C. & Larcker, D.F. (1981). “Structural equation models with unobservable variables and measurement error: Algebra and statistics”, Journal of Marketing Research, Vol. 18(1), PP. 382-388.
Gladwell, N.J. (1990). “A psychographic and sociodemographic analysis of state park inn users”, Journal of Travel Research, Vol. 28(4), PP. 15-20.
Ha, S. & Stoel, L. (2014). “Designing loyalty programs that matter to customers”, The Service Industries Journal, Vol. 34(6), PP. 495-514.
Han, H. & Ryu, K. (2009). “The roles of the physical environment, price perception, and customer satisfaction in determining customer loyalty in the restaurant industry”, Journal of Hospitality & Tourism Research, Vol. 33(4), PP. 487-510.
Henseler, J., Ringle, C.M. & Sinkovics, R.R. (2009). “The use of partial least squares path modeling in international marketing”, In Sinkovics, R.R. and Ghauri, P.N. (Eds.), New challenges to international marketing, PP. 277-319.
Hoare, R. & Butcher, K. (2008). “Do Chinese cultural values affect customer satisfaction/ loyalty?”, International Journal of Contemporary Hospitality Management, Vol. 20(2), PP. 156-171.
Hosany, S. & Gilbert, D. (2010). “Measuring tourists’ emotional experiences toward hedonic holiday destinations”, Journal of Travel Research, Vol. 49(4), PP. 513-526.
Hyun, S.S. (2010). “Predictors of relationship quality and loyalty in the chain restaurant industry”, Cornell Hospitality Quarterly, Vol. 51(2), PP. 251-267.
Jang, S., Liu, Y. & Namkung, Y. (2011). “Effects of authentic atmospherics in ethnic restaurants: Investigating Chinese restaurants”, International Journal of Contemporary Hospitality Management, Vol. 23(5), PP. 662-680.
Keller, K.L. (2003). “Brand synthesis: The multidimensionality of brand knowledge”, Journal of Consumer Research, Vol. 29(4), PP. 595-600.
Kovacs, B., Carroll, G.R. & Lehman, D.W. (2013). “Authenticity and consumer value ratings: Empirical tests from the restaurant domain”, Organization Science, Vol. 25(2), PP. 458-478.
Kressmann, F., Sirgy, M.J., Herrmann, A., Huber, F., Huber, S. & Lee, D.J. (2006). “Direct and indirect effects of self-image congruence on brand loyalty”, Journal of Business Research, Vol. 59(9), PP. 955-964.
Lee, S. & Yoo, M. (2015). “Examining celebrity fandom levels and its impact on destination loyalty”, Journal of Quality Assurance in Hospitality & Tourism, Vol. 16(4), PP. 369-388.
Lee, T.H. & Shen, Y.L. (2013). “The influence of leisure involvement and place attachment on destination loyalty: Evidence from recreationists walking their dogs in urban parks”, Journal of Environmental Psychology, Vol. 33, PP. 76-85.
Lehman, D.W., Kovacs, B. & Carroll, G.R. (2014). “Conflicting social codes and organizations: Hygiene and authenticity in consumer evaluations of restaurants”, Management Science, Vol. 60(10), PP. 2602-2617.
Lu, J., Mao, Z., Wang, M. & Hu, L. (2015). “Goodbye maps, hello apps? Exploring the influential determinants of travel app adoption”, Current Issues in Tourism, Vol. 18(11), PP. 1059-1079.
Maslow, A.H. (1971). “The farther reaches of human nature”, Penguin Books.
Mattila, A.S. (2001). “Emotional bonding and restaurant loyalty”, Cornell Hotel and Restaurant Administration Quarterly, Vol. 42(6), PP. 73-79.
Mehrabian, A. & Russell, J.A. (1974). “An approach to environmental psychology. MIT Press”, Journal of Quality Assurance in Hospitality & Tourism 27.
Nam, J., Ekinci, Y. & Whyatt, G. (2011). “Brand equity, brand loyalty and consumer satisfaction”, Annals of Tourism Research, Vol. 38(3), PP. 1009-1030.
National Restaurant Association. (2020). 2019 Restaurant Industry Pocket Factbook. Retrieved January 12, 2020.
Novello, S. & Fernandez, P.M. (2014). “The influence of event authenticity and quality attributes on behavioral intentions”, Journal of Hospitality & Tourism Research, Vol. 40(6), PP. 685-714.
Oliver, R.L. (1980). “A cognitive model of the antecedents and consequences of satisfaction decisions”, Journal of Marketing Research, Vol. 17(4), PP. 460-469.
Park, E., Choi, B.K. & Lee, T.J. (2019). “The role and dimensions of authenticity in heritage tourism”, Tourism Management, Vol. 74, PP. 99-109.
Prayag, G. & Ryan, C. (2012). “Antecedents of tourists’ loyalty to Mauritius: The role and influence of destination image, place attachment, personal involvement, and satisfaction”, Journal of Travel Research, Vol. 51(3), PP. 342-356.
Quan, S. & Wang, N. (2004). “Towards a structural model of the tourist experience: An illustration from food experiences in tourism”, Tourism Management, Vol. 25(3), PP. 297-305.
Reisinger, Y. & Steiner, C.J. (2006). “Re-conceptualizing object authenticity”, Annals of Tourism Research, Vol. 33(1), PP. 65-86.
Robinson, R.N. & Clifford, C. (2012). “Authenticity and festival foodservice experiences”, Annals of Tourism Research, Vol. 39(2), PP. 571-600.
Ryu, K., Han, H. & Kim, T.H. (2008). “The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions”, International Journal of Hospitality Management, Vol. 27(3), PP. 459-469.
Sharma, S., Mukherjee, S., Kumar, A. & Dillon, W.R. (2005). “A simulation study to investigate the use of cutoff values for assessing model fit in covariance structure models”, Journal of Business Research, Vol. 58(7), PP. 935-943.
Sirgy, J., Hohenstein, N., Herrmann, A. & Heitmann, M. (2007). “Self-Congruity: Antecedents and Consequences. In Research Platform Alexandria.
Sirgy, M.J., Lee, D.J., Johar, J.S. & Tidwell, J. (2008). “Effect of self-congruity with sponsorship on brand loyalty”, Journal of Business Research, Vol. 61(10), PP. 1091-1097.
Solomon, M.R. (2002). “Consumer behavior: Buying, having, and being”, Pearson.
Taylor, J.P. (2001). “Authenticity and sincerity in tourism”, Annals of Tourism Research, Vol. 28(1), PP. 7-26.
Vasquez, C. & Chik, A. (2015). “I Am Not a Foodie: Culinary capital in online reviews of michelin restaurants”, Food and Foodways, Vol. 23(4), PP. 231-250.
White, D.D. (2008). “A structural model of leisure constraints negotiation in outdoor recreation”, Leisure Sciences, Vol. 30(4), PP. 342-359.
