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This study aims to investigate the effects of coffeehouse brand experiences and brand personality traits on brand prestige, and the effects of brand prestige on brand relationship quality and loyalty in the coffeehouse industry.

Validated measurements were identified from a literature review. The measurement model and the conceptual model depicting hypothesized relationships were evaluated based on responses from 309 coffeehouse customers using confirmatory factor analysis and a structural equation modeling, accordingly.

Brand experiences and brand personality traits had direct effects on brand prestige, which in turn influenced brand relationship quality and attitudinal loyalty. Brand relationship quality directly and indirectly influenced attitudinal and behavioral brand loyalty.

The data were collected from coffeehouse customers in the USA; therefore, the results may not be generalizable to other regions or types of service industries. The results have important theoretical and practical implications for gaining a competitive advantage through brand experiences, brand personality traits and prestige.

To enhance the coffeehouse brand prestige, it is critical to enhance patrons’ experiential interactions by using sensory appealing equipment/tools, developing sentimental slogans, active/behavioral mascots and intellectual advertising. Furthermore, it is necessary for it to build and enhance its own brand personality characterized by sincerity, excitement, competence, sophistication and ruggedness.

This study is the first to empirically test the relationships between brand experiences, brand personality traits and prestige in the coffeehouse industry.

This paper aims to examine the relationship of internal/external physical environments and emotional well-being and to explore the possible influence of such an association with guest satisfaction and retention considering the moderating role of price perception in the luxury resort hotel context.

A total of 603 responses were gathered from a field survey at luxury resort hotels. The data were analyzed using quantitative data analyses to achieve research objectives.

The results from the structural model assessment revealed that both internal and external physical environments elicited emotional well-being, which in turn leads to the increased guest satisfaction and retention. More specifically, internal atmospherics had a stronger impact on triggering subsequent variables compared to external environment factors. The outcomes also indicated the significant mediating role of emotional well-being and satisfaction. Emotional well-being was found to mediate the effect of internal and external physical environments on guest satisfaction, while guest satisfaction mediated the effect of emotional well-being on guest retention. Moreover, price perception significantly moderated the guest satisfaction–guest retention association. Overall, the proposed conceptual framework satisfactorily accounted for variance in guest retention.

The findings help practitioners in luxury resort hotels to develop ways to boost guests’ post-purchase behaviors by using internal/external atmospherics and emotional well-being.

This paper aims to uncover the determining factors of customers’ pro-environmental intention for green hospitality products (green hotels and green restaurants) and explore the comparative importance among the factors. This study also investigated the difference in forming pro-environmental intention across the green hospitality product types.

A mixed-method approach was taken to achieve the research objectives. In a qualitative phase, the textual data collected via an open-ended question were analyzed using a unit of analysis and categorization method. In a quantitative phase, the psychometric measurement items were organized and validated through a series of tests. A structural equation modeling and structural invariance test were used to evaluate the hypothesized relationships and difference between green hotels and green restaurants.

The textual data yielded three additional factors underlying consumers’ pro-environmental consumption intention. Including five core variables derived from the extant theories in the pro-environmental behavior literature, eight variables were categorized into volitional, cognitive, emotional and moral dimensions. Among the dimensions, volitional and cognitive dimensions significantly contributed to consumer’ pro-environmental intention. The influence of pro-environmental attitude and perceived benefits on intention differed across green hotels and green restaurants.

This study uses a thorough mixed-method approach encompassing qualitative and quantitative processes and develops the psychometric items to explore the drivers of customers’ pro-environmental consumption intention for green hospitality products. This research is also one of the very few studies that verified the difference in customers’ pro-environmental behavior between green hotels and green restaurants.

The purpose of this paper is to investigate the effects of process and outcome quality on fitness members’ delight and satisfaction. Furthermore, the relationships between delight, satisfaction and behavioural intention are investigated.

Data were obtained from a survey of 379 members of fitness centres in Malaysia and analysed using the partial least squares technique.

The results indicated that process quality and outcome quality had a significant effect on customer delight and satisfaction. Furthermore, customer delight influenced customers’ satisfaction and behavioural intentions.

The findings of this study will help fitness centre managers to understand the importance of outcome quality and delight in addition to process quality and satisfaction in shaping the members’ behavioural intentions, thereby allowing them to differentiate their service from their customers.

This study is the first attempt to investigate the importance of outcome quality and customer delight in the fitness industry.

This study aims to use the extended model of goal-directed behavior (EMGB) to examine the interaction between wine purchasing motivations and prior knowledge and their impact on consumers’ wine purchase intentions and decisions.

The survey was conducted in large discount retail stores in South Korea, and structural equation modeling analysis reveals EMGB’s strong predictive ability to understand wine buying behavior.

Notably, the findings reveal that social life and enjoyment motivations play a significant role in shaping consumers' attitudes. In addition, positive emotions, attitudes, prior knowledge, subjective norms and negative anticipated emotions all have a positive effect on desire, while desire, prior knowledge and frequency of past behavior have a significant impact on behavioral intention. Contrary to previous studies, celebration motivation has no significant effect on attitude and perceived behavioral control has no significant effect on desire and behavioral intention.

The findings provide practical insights for marketers to conduct targeted wine marketing campaigns and increase consumers' intention to purchase wine.

This study furthers the understanding of the complex mechanisms involved in shaping the intention to purchase wine using the EMGB framework.

This study aims to examine the relationships between three styles of conflict management [cooperative conflict management (COP), competitive conflict management (COM) and avoidance conflict management (AVO)], the subjective relational experience, perceived insider status, organization-based self-esteem and employees’ service innovation behavior in the airline industry.

Through both offline and online survey methods, a total of 304 Korean employees of eight airline firms in Asia were asked to complete the questionnaire. A structural equation modeling analysis was conducted to test the proposed hypotheses.

COP and AVO had significant positive effects on the subjective relational experience, and COM had a significant negative effect on the subjective relational experience. In the subsequent process, the subjective relational experience had a significant positive effect on the perceived insider status but not on organization-based self-esteem and employees’ service innovation behavior. Finally, the perceived insider status and organization-based self-esteem had significant positive effects on employees’ service innovation behavior.

The results have important practical implications for developing human resource management (HRM) practices in airline firms. More specifically, airline firms should provide management training courses that encourage team leaders to create environments in which employees can form an attitude of “we are in it together”, collect conflict issues from employees in a unanimous manner and then resolve them smoothly without further problems and avoid treating conflicts as win-lose contests. These guidelines may help employees unwind from conflict situations and maintain positive relationships with their colleagues.

Previous studies have paid little attention to effects of conflict management styles on employees’ service innovation behavior through positive psychological experiences based on a holistic model. The results offer new insights into the extended model and have valuable implications for HRM practices in the airline industry.

In the context of online travel communities (OTCs), this paper aims to identify the relationships between value-creating practices, trusting beliefs, solution acceptance and stickiness and the moderating effects of risk aversion on the relationship between trusting beliefs and solution acceptance and on that between trusting beliefs and stickiness.

A total of 408 survey responses obtained from Amazon website panels were used to test the proposed hypotheses through a structural equation modeling analysis.

The results show that three dimensions of value-creating practices, namely, social networking, community engagement and brand use, had positive effects on trusting beliefs; trusting beliefs had positive effects on solution acceptance and stickiness; and solution acceptance had a positive effect on stickiness. Risk aversion moderated the trusting beliefs-stickiness relationship.

A key limitation of this study is related to the sample collected from Amazon website panels, which may limit the generalizability of results to other OTC members. The results have important theoretical and practical implications in OTC settings. For example, OTCs should be used by members as key platforms for acquiring trust information prior to their behaviors.

This study extends the OTC literature by integrating different research realms into the proposed research model for a better understanding of the relationships between value-creating practices, trusting beliefs and OTC behaviors.

The quality of people life and efficiency of banks can be improved by mobile banking (m-banking). The long-term success of m-banking depends on its constant use. The purpose of this paper is to investigate the determinants of m-banking continuance intention to use, using the technology continuance theory (TCT) by including the self-efficacy and channel preference.

Empirical data from 369 Malaysian users who had prior experience with mobile banking were analysed, using partial least squares technique.

The results confirmed that the TCT model had a high exploratory power in explaining users’ perceived usefulness (PU), satisfaction, attitude and intentions to continue to use m-banking. Furthermore, self-efficacy and channel importance were important drivers of continuance intention in the context of m-banking. According to the results, perceived ease of use has no effect on PU and attitude in the post-adoption stage.

The findings help bank managers to understand the importance of meeting customers’ needs and expectations as a prerequisite in enhancing their satisfaction and favourable attitude towards m-banking and consequently their continuance intention.

Based on the TCT model, this study contributes to the limited body of research on continuance intention to use m-banking. Furthermore, self-efficacy and channel preferences were added to the TCT model and the results confirmed the importance of enriching the TCT model to explain continuance intention to use information systems by adding contextual factors.

The purpose of this paper is to incorporate third-party certification to test a theoretical model that demonstrates the effects of third-party certification on perceived food quality, perceived service quality, and trust and the effects of these factors on word of mouth (WOM) intentions in the context of luxury restaurants. It also investigates the moderating roles of attention to social comparison information (ATSCI) and the education level.

An online survey sent to customers who are patronizing luxury restaurants in the US 317 empirical data analysis was conducted using structural equation modeling.

Third-party certification facilitated patrons’ positive evaluation of food and service quality. In addition, this positive evaluation fostered trust in the restaurant. Finally, ATSCI and the education level had significant moderating effects on the relationship between third-party certification and patrons’ trust in the restaurant.

This study proposes risk-reducing effect of third-party certification on the luxury-restaurant business. Third-party certification is employed as a mechanism for communicating restaurant quality in food and service to patrons. Both stakeholders and patrons in the restaurant industry can obtain benefits from the third-party certification because it minimizes uncertainties and information asymmetries in luxury restaurants’ quality and service, and thus generating likelihood of WOM intentions.

The purpose of this research was to investigate the structural relationships between chain restaurant patrons' brand attitude, utilitarian value, hedonic value, well‐being perception, and behavioral intentions with the moderating role of involvement.

A review of the current literature in these areas revealed ten theoretical hypotheses, from which the authors derived a structural model. The model was tested utilizing data collected from 433 chain restaurant patrons. Confirmatory factor analysis and structural equation modeling were utilized to test the proposed theoretical relationships.

Data analysis indicates that brand attitude and hedonic value bear a positive impact on patrons' well‐being perception. However, it was revealed that utilitarian value does not have significant impact on patrons' well‐being perception. It was also found that well‐being perception is the most powerful determinant of patrons' positive behavioral intentions. More importantly, well‐being perception played a full mediating role in the relationship between hedonic value and behavioral intentions. Lastly, it was revealed that the moderating role of involvement in the relationships between well‐being perception and behavioral intentions is significant.

The findings emphasize the significance of the study variables in maximizing patrons' well‐being perception and in inducing positive behavioral intentions. Since there has been little study of consumer well‐being (CWB) in the chain restaurant industry, the model verified here may serve as a guide for future research aimed at understanding the formation of CWB and its potential impact on other marketing variables in the chain restaurant industry.

The model verified in this study is the first that explains the formation of CWB and its impact on patrons' behavioral intentions.