Search results

This study aims to investigate the impact of gastronomic sensory experiences on customer intention to revisit. The paper analyses if sensory perception is positively related to experiential value and attempts to verify if customer satisfaction is positively related to post-purchase behaviour.

The paper adopts a quantitative approach through structural equation modelling for analysing the data collected from 416 respondents in Portugal, a country well-known for its gastronomy.

Sensory perception positively impacts the experiential value in its functional and emotional dimensions. Furthermore, immediate customer satisfaction induces positive post-purchase behaviour regarding slow food restaurants.

This study provides practical guidelines for managers to monitor customer satisfaction by applying sensory marketing techniques. Furthermore, slow food advocates for environmentally sustainable practices, social welfare and the preservation of biodiversity and local culinary traditions.

Slow Food restaurants must remain authentic and sustainable to develop a traditional gastronomic experience. Sensory marketing is a marketing practice that uses senses to improve customers’ emotions and dining experiences. Although there are studies applied to the restaurant sector, there are hardly any applied to slow food.

本研究旨在探究顧客的美食感官體驗如何影響他們再訪的意向。研究人員擬分析感官知覺是否與體驗價值成正相關;研究人員亦擬證實客戶滿意度是否與購買後行為成正相關。

研究人員採用透過結構方程模型的定量方法,去分析取自從葡萄牙 (一個以美食馳名的國家)416名答覆者的數據。

研究結果顯示,感官知覺對體驗價值的功能和情緒層面會產生正面的影響; 而且,就慢食餐館而言,即時的客戶滿意度會促使正面的購買後行為。

慢食餐館必須保持它們烹調的食物是正宗的,它們亦需不斷發展傳統的美食體驗。感官營銷是一個利用感官知覺來改善顧客的情感體驗和用餐體驗的營銷實踐。雖然關於餐飲業的研究不甚缺乏,唯專門探討慢食的研究似仍未見。

本研究為經理和主管提供了實務指引,使他們能透過使用感官營銷技巧,去監測客戶滿意度。此外,慢食提倡環境可持續做法和社會福利,並主張保存生物多樣性和本地的烹飪傳統。

Contemporary changes have occurred in country-level policies and tourists’ intentions in recent years. The role of maintaining a country’s image is trendy in crisis control but has not yet been discussed in domestic tourism research. Extending the Stimulus Organism Response model, this study aims to focus on “trustable WOM creation” in China. In addition, it aimed to discover how behavioral changes encourage domestic tourism intention (DTI).

This study explored the mediating role of DTI and the moderating role of maintenance of country image (MCI) for trustable word of mouth (WOM) creation. Using the snowball sampling technique, a structural equation modeling analysis (Smart PLS-4) was employed to analyze the data of 487 Chinese tourists.

Findings confirm that behavioral changes positively encourage domestic tourism and discourage international tourism, with significant negative moderation by MCI. MCI has an insignificant positive moderating effect between government-media trust and DTI. Furthermore, DTI positively and directly affects the creation of trustable WOM. In addition, it had a 20% mediation effect (VAF%) between behavioral changes and WOM creation, higher than the rejected mediation effect (12%), in the causal relationship between government-media trust and WOM creation.

WOM creation varies from different behavioral changes, but findings suggest that government-media trust and DTI influenced it significantly. Based on the study findings, the government and media can enhance domestic tourism by maintaining the country’s image. These findings both encourage and control the recovery of tourism.

This study provides a theoretical explanation for tourists' behavioral changes during the pandemic. Moreover, it shows that despite avoiding international tourism due to behavioral changes and government-media trust, MCI moderation with the mediation effect of DTI can create trustable WOM. To the best of the authors’ knowledge, this is the first study to theoretically promote tourism through DTI-induced psychology as a mediator and an organism affect prevailing among Chinese tourists.

Ultra-processed food products are omnipresent in our homes and in grocery stores, and everybody consumes these food products once in a while. In this context, the present study aims to analyse what factors influence the consumption behaviour of ultra-processed food products and, more precisely, what factors drive consumer satisfaction and purchase intention of these food products in one specific market – Spain-.

A model of consumer behaviour of ultra-processed food products is proposed and analysed through structural equation modelling on a sample of 608 consumers.

Findings indicate that the effortlessness of ultra-processed food products, as well as their affordability, are the factors that exert the higher influence on consumer satisfaction and purchase intention of ultra-processed food products. On the other hand, the product quality and the ability to save time show a negative influence on both consumer satisfaction and intention to purchase. Contrary to the initial expectations, product convenience and the hedonistic nature of ultra-processed food products do not influence consumer behaviour.

Food policymakers and public health interventions may consider possible actions to reduce the consumption of ultra-processed food products, the reduction of their affordability through taxation or the compulsory inclusion of nutritional warnings in the front of the package to confront marketing actions developed by food companies.

This study examines the factors that drive the purchase and consumption of ultra-processed food products in one European mature market: Spain.

This study examines the motivational processes of charged behavior and collective efficacy driving interdependence and agency in new product development (NPD) teams and the moderating impact of team risk-taking propensity as affective, cognitive and behavioral social processes support team innovation.

Data were collected from 92 NPD teams engaged in B2C and B2B product and service development. Mediating and moderating effects are examined using partial least squares structural equation modeling, referencing social cognitive and collective agency theories as the research framework.

The analysis validates collective self-efficacy and charged behavior as interdependent motivational–affective processes that align cognitive resources and govern team effort toward innovativeness. Teams' risk-taking propensity regulates behavior, and collective efficacy facilitates self-regulated motivational engagement. Charged behavior cultivates the emotional contagion, team identification, cohesion and adaptation required for team functioning. Team potency fosters cohesiveness, while team learning improves adaptability along the innovation journey. The resulting theory asserts that motivational drivers enhance the interplay between cognitive and behavioral processes.

Managers should consider NPD teams as social systems with a capacity for collective agency nurtured through interdependence, which requires collective efficacy and shared competencies to generate motivational purpose and innovativeness. Managers must remain mindful of teams' risk tolerance as regulating the impact of motivational factors on innovativeness.

This study contributes to research on the motivational–affective drivers of NPD charged behavior and collective efficacy as complementary to cognitive and behavioral processes sustaining team innovativeness.