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Since the COVID-19 epidemic, the number of restaurant service quality studies has continued to increase. However, until now, there has not been an overall perspective or accurate instructions for research on restaurant service quality and experiential value enhancement. This study conducts multiple comparison studies to discover differences between consumer-perceived service quality and satisfaction perspectives on hotel fine dining and chain restaurants.

This study integrates a hotel’s fine dining and chain restaurant to obtain 636 participants (e.g. Study 1 has 318 hotel fine dining customers; Study 2 has 318 chain restaurant customers), mainly expanding the SERVQUAL model and stimulus–organism–response (S–O–R) theory.

The results of Study 1 show that value co-creation has a mediating effect on the relationship between service quality and satisfaction. In addition, customer experiences have a significant moderating effect on customer satisfaction. The outcomes of Study 2 showed that experiential value has a significant mediating effect on the relationship between service quality and satisfaction. In addition, customer relationship quality is a critical criterion in regulating the process of experience value delivery.

Hotels’ fine dining should pay attention to the item risk in the value co-creation factor, while chain restaurants should enhance the item service excellence in the experiential value factor to satisfy the changing customer requirements.

This study provides several alternative models to verify the robustness of the empirical results.

1. This research has brought clarity to the diverse mediation-moderation models that compare of hotel fine dining and chain restaurant consumer perceived service quality and satisfaction predictions.

2. These models delve into how different service quality requirements after the epidemic that affect customer satisfaction, as perceived by customers consumed in hotel fine dining and chain restaurant.

3. Value cocreation and experiential value emerge as pivotal factors, they act as mediators between service quality and satisfaction.

4. They demonstrate a moderation effect of customer experiences between value cocreation and satisfaction, as well as customer relationship quality between experiential value and satisfaction.

This research has brought clarity to the diverse mediation-moderation models that compare of hotel fine dining and chain restaurant consumer perceived service quality and satisfaction predictions.

These models delve into how different service quality requirements after the epidemic that affect customer satisfaction, as perceived by customers consumed in hotel fine dining and chain restaurant.

Value cocreation and experiential value emerge as pivotal factors, they act as mediators between service quality and satisfaction.

They demonstrate a moderation effect of customer experiences between value cocreation and satisfaction, as well as customer relationship quality between experiential value and satisfaction.

The purpose of this study was to discuss the importance of customer-based brand equity (CBBE) and identify the critical attributes of how to develop CBBE during the most difficult time of the COVID-19 pandemic.

This study collected 386 restaurant managers' viewpoints to examine the mutual relationships among CBBE and other critical attributes of corporate social responsibility (CSR), electronic word of mouth (EWOM) and brand personality. Furthermore, structural equation modeling (SEM) was conducted to examine the proposed moderation and mediation hypotheses.

The results show that corporate social responsibility (CSR) mediates the relationship between brand personality and brand image. Furthermore, the mutual relationship among CBBE is discovered in that brand image may indirectly affect brand loyalty through perceived quality and brand awareness. Furthermore, with the reliance on social media, the moderating roles of electronic word of mouth (EWOM) are also revealed that strengthen the indirect effect of brand personality on brand awareness through CSR and brand image.

With the increasing attention to CBBE, which aims at tourism destination brand equity, hotel branding from the customer perspective, restaurant managers' viewpoints are not considered. Further, because of the impacts of the COVID-19 pandemic, customers are paying more attention to food safety and food delivery processes, which are important for CSR and connected to CBBE. However, until now, fewer studies have addressed these issues as such. The present study reflects the bidirectional effects of such a comprehensive viewpoint.

This study attempts to fill the research gap by extending sustainability literature and providing empirical evidence that considers sustainability marketing commitment (SMC) as a fundamental attribute of effective marketing strategy that consequently improves tourism service quality, as represented by service attractiveness.

In the current study, data was collected from 313 tourism and hospitality firms. To test the model, this study applied structural equation modeling (SEM) to investigate the relationships among environmental strategy, SMC, supplier trust and service attractiveness in a mediation-moderation setting.

The results indicate that the multiple mediation effects of environmental strategy may indirectly influence tourist attractiveness through SMC and tourism services. The two-way moderating effects reveal that supplier trust and socialization strengthen the service attractiveness development process, while three-way interaction discovered that socialization and supplier trust positively moderate the relationships between tourism services and service attractiveness.

Sustainable strategy is a future trend for tourism business management; however, unknown to most is the role of marketing and environmental strategy in tourism business due to lack of integration with concepts in marketing strategy, with the multidimensionality of tourism services, and with the function of trust and socialization, critically undermining analyses of service attractiveness. This paper combines corporate sustainability and sustainability marketing methods to explore how an environmental strategy can improve tourism services and enhance a destination's attractiveness based on a mediation-moderation mechanism.

This study aims to explore post-COVID-19 tourism digital transformation, study innovative service delivery and provide insights for industry leaders and policy-makers to nurture robust sector growth amid evolving consumer demands.

This study used anonymous questionnaires and explored views on digital technology in sports centers and entertainment venues. Structural equation modeling explores latent variable interactions with respect to mediating and moderating effects.

Digital transformation practices influence decision-making indirectly through perceived behavior control, attitudes and service innovation, with differentiation strategies moderating this relationship.

This study focuses on the recreation sector; future efforts should include insights, attitudes and actions from experts and government policy-makers.

This study enhances the literature on recreation professionals, offering guidance for navigating the evolving landscape of digital dynamics in the leisure and recreation sector.

The rise of digital technology highlights the importance of analyzing customer decisions influenced by digital behavior within the leisure and recreation industry.

This study aims to provide novel insights via a joint investigation of the mediating role of environmental concern and ecotourism experiences. It further explores environmental concern and image as moderators of the association between tourists’ ecotourism experience and revisit intention.

The study used a three-way framework which provided novelty ways of combined moderation-mediation tests on a sample of 474 foreign tourists.

Results show that environmental concern and ecotourism experience mediated the relationships between motivation and revisit intention. The moderating test shows that foreign tourists’ revisit intention and ecotourism experience are highest when environmental concern and image are high.

Results of this study suggest that it may be beneficial to relate resources of tourism’s organization to prepare for potential sustainable requirements and/or to assist tourists to develop positive pro-environment attitudes (such as inspire tourists’ sense of social responsibility to improve environmental quality), which could possibly improve the feelings about the natural environment as serving the public good and may raise concern about environmental protection reasonability for tourists.

This research is the first comprehensive examination of foreign tourists’ pro-environment attitudes and conducts three-way interaction between tourists’ ecotourism experience, image and environmental concern, which may provide a benchmark for future studies.

This paper aims to explore the role of international quality assurance and accreditation on higher education quality improvement and competitiveness, as well as assessing the associated benefits and challenges in the Asian context with reference to Taiwan.

The paper used a qualitative approach to examine the case study of Southern Taiwan University of Science and Technology (STUST) accredited by the Association to Advance Collegiate Schools of Business (AACSB). The paper collected survey responses from service providers (i.e. STUST faculty and AACSB) and focus group discussions with students to bridge the perception-expectation gap.

The qualitative results highlighted 10 key success factors and performance indicators which were later used to build a balanced scorecard (BSC) strategy for STUST quality improvement and competitiveness. Findings show that education quality assurance (via AACSB process) can directly influence the competitive advantage (i.e. for AACSB, STUST and Students) or indirectly via education quality enhancement. The results from faculty and students are consistent with the value co-creation trend to achieve continuous quality improvement more effectively and efficiently.

This research paper is unique as the first qualitative in-depth study to discuss assurance related factors that positively or negatively affect competitiveness and quality improvement for Higher Education Institutions (HEIs) in Asia and Taiwan. The paper also contributed by designing a BSC framework and strategy-map applicable to HEIs.

The purpose of this study has to conduct an integrated effective evaluation system to discover consumers' travel attitudes of the culinary experiences or cuisines and establishing an optimal mutual relationship of a brand equity evaluation model.

Based on a sample of 624 participants, the results support that social media engagement has indirect effects on culinary brand equity development through travel attitudes and information sharing.

The study finds that values are expressed as foundational attributes that have indirect effects on brand equity through hedonic function, perceived quality, brand awareness and brand image. In contrast, the social interaction mechanism strengthens subdimensional relationships. These findings extend the customer brand equity literature and the nature of tourists' perspectives in the context of Taiwan's culinary destination brand equity.

It is a suggestion for tourism and hospitality managers to identify the different characteristics of attitudes towards visits and the customers' desert of participation in food-related activities when it derives to the classifications of food and culinary tourism.

The current study extended the findings and asserted that social interaction leads to and strengthens the relationships between memorable culinary hedonic experiences and perceived quality and improves tourists' positive awareness and image compared to other tourism experiences.

The purpose of current study aims to provide a different perspective on customer-based brand equity (CBBE) and integrate this with previous brand equity theory to contribute to the brand equity literature.

Proposed hypotheses were verified using structural equation modelling (SEM) with multiple datasets. Study 1 collected data from 574 foreign tourists and 624 domestic tourists of culinary tourism. Study 2 used 1,020 customers from anti-epidemic restaurants, and Study 3 investigated 464 hotel customers’ perceptions of customer-based brand equity.

Building on the mediation-moderation model, the present study posits that perceived quality relates to brand loyalty through brand image and brand awareness of using 2,682 participants. Specifically, we argue that this indirect relationship exhibits a difference moderated pattern in which motivation and hedonic function are most likely to benefit from revisit destinations for tourists when they are moderate. We further explored the new anti-epidemic concepts of COVID-19 and identified restaurant operation as an important moderator that influences customer image of restaurant revisit.

Until now, no tourism and hospitality studies have addressed these unsolved problems in an integrated manner. This study was to investigate the brand equity development process.

This study extends related research on corporate social responsibility (CSR) into the less-researched realm of Southeast Asia setting by investigating the role of life cycle stages on the relationship between CSR and firm value.

This study uses a sample of 1,247 firm-year observations of firms listed in Southeast Asia from 2012 to 2018. Descriptive, multiple regression and sensitivity analyses are presented in the study.

The results provide evidence that although CSR and firm value, in general, have a positive relationship, the relationship is contingent on the stages of firm's life cycle. The effect of each CSR dimension on firm value differs across life cycle stages. The social dimension of CSR predicts higher firm value at the introduction and mature stages. The governance dimension affects firm value at the growth and shake-out/decline stages. Moreover, the environmental dimension affects firm value only at the later stage of the life cycle.

This study is limited to five countries in Southeast Asia, namely Indonesia, Malaysia, Philippines, Singapore and Thailand from 2012 to 2018. Future studies may explore other countries and investigate the impact of country classification on the relationship between CSR and firm value.

Policymakers, managers and other decision-makers may have a better understanding of firm's behavior in different life cycle stages. With such understanding, CSR will be successfully adopted in decision making, formulation and implementation of policies.

CSR-related research in Southeast Asia remains an under-studied domain, and little attention has been dedicated to different dimensions of CSR and life cycle in the area of CSR-related preference for decision making.