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Bihamta, H., Jayashree, S., Rezaei, Sajad 
ORCID: https://orcid.org/0000-0001-7942-0611, Okumus, F. and Rahimi, R.
(2017)
Dual pillars of hotel restaurant food quality satisfaction and brand loyalty.
British Food Journal, 119 (12).
pp. 2597-2609.
ISSN 0007-070X
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Abstract
Purpose: The purpose of this paper is to investigate the impact of service quality (physical quality and staff behaviour) and brand equity (brand quality, brand awareness and brand image) on hotel restaurant food quality satisfaction and brand loyalty among international and local travellers in Malaysia. Design/methodology/approach: A total of 354 valid questionnaires were collected to assess the measurement and structural model for reflective latent constructs using the two steps of covariance-based structural equation modelling. Findings: The research findings suggest that while travellers’ nationality moderates the path between physical quality, staff behaviour and brand image on food quality satisfaction, it does not moderate the relationship between brand quality and brand awareness on food quality satisfaction. This finding further suggests that towards enhancing service quality and brand equity on food quality satisfaction and brand loyalty, managers should understand the important distinctions between international and local travellers. Originality/value: Previous studies have mostly examined the impact of brand equity and service quality towards tourist satisfaction and very few studies have examined the impact of restaurant service quality and brand equity on consumer satisfaction and brand loyalty specifically among international and local travellers. This is one of the first few studies providing empirical evidence and discussions in this area.
| Item Type: | Article |
|---|---|
| Additional Information: | Staff and students at the University of Worcester can access the full-text of the online published article via the official URL. External users should check availability with their local library or Interlibrary Requests Service. |
| Uncontrolled Discrete Keywords: | awareness, behavior, catering service, consumer, covariance, food quality, human, human experiment, Malaysia, manager, questionnaire, staff, structural model, tourism, travel |
| Subjects: | H Social Sciences > H Social Sciences (General) |
| Divisions: | College of Business, Psychology and Sport > Worcester Business School |
| Related URLs: | |
| Depositing User: | Sajad Rezaei |
| Date Deposited: | 13 May 2020 08:19 |
| Last Modified: | 17 Jun 2020 17:35 |
| URI: | https://eprints.worc.ac.uk/id/eprint/9402 |
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