The Impact of Social Servicescape on Restaurant Image and Customer Satisfaction
The Impact of Social Servicescape on Restaurant Image and Customer Satisfaction
Contenido principal del artículo
Resumen
Este estudio busca determinar cómo el panorama de servicios sociales influye en la imagen y satisfacción de los clientes de restaurantes. Se analizó a los restaurantes en el distrito de Bahçelievler en Estambul con el Certificado de Gestión Turística del Ministerio de Cultura y Turismo de Türkiye.
Se recopilaron datos de 360 visitantes de los restaurantes. Se utilizaron los Modelos de Ecuaciones Estructurales (MES) para examinar las relaciones entre las variables. Los resultados muestran que las dimensiones del panorama de servicios sociales, como empleados, otros clientes y relaciones, impactan positivamente en la imagen del restaurante. Sin embargo, la aglomeración social tiene un efecto negativo en la imagen. Además, se encontró que la imagen del restaurante influye positivamente en la satisfacción del cliente.
Palabras clave:
Descargas
Detalles del artículo
Referencias (VER)
Aaker, D. A. (1996). Building strong brands. Free Press: New York, NY.
Abdel-Aal, E., & Abbas, J. E. (2016). Assessing social and physical servicescape as drivers of hotels’ image formation: Customers perspective. Journal of Faculty of Tourism and Hotels, Fayoum University, 10(1/2), pp. 142-160.
Ali, F.; Omar, R. & Amin, M. (2013). An examination of the relationships between physical environment, perceived value, image and behavioural intentions: A SEM approach towards Malaysian resort hotels. Journal of Hotel and Tourism Management, 27(2), pp. 9-26.
Andaji Garmaroudi, S.; King, C., & Lu, L. (2021). Social servicescape’s impact on customer perceptions of the hospitality brand-The role of branded social cues. International Journal of Hospitality Management, 93, 102774. DOI: https://doi.org/10.1016/j.ijhm.2020.102774
Asghar, A.; Asif, R., & Akhtar, N. (2023). Servicescapes and social servicescapes: Impact on perceived usefulness, choice satisfaction and behavior at fast-food restaurants. Journal of Hospitality and Tourism Insights, ahead-of-print. https://doi.org/10.1108/JHTI-03-2023-0125. DOI: https://doi.org/10.1108/JHTI-03-2023-0125
Bitner, M. (1992). Servicescapes: The impact of physical surroundings on customers and employees. Journal of Marketing, 56(2): pp. 57-71. https://doi.org/10.2307/1252042. DOI: https://doi.org/10.1177/002224299205600205
da Costa Oliveira, C. Z.; Vong, M., & de Sousa Saldanha, E. (2020). The mediation effect of restaurant image on the relationship between service & food quality and customer satisfaction. Timor-Leste Journal of Business and Management, 2 (2), 10-20. https://doi.org/10.51703/bm.v2i0.30. DOI: https://doi.org/10.51703/bm.v2i0.30
Dedeoğlu, B. B.; Küçükergin, K. G., & Balıkçıoğlu, S. (2015). Understanding the relationships of servicescape, value, image, pleasure, and behavioral intentions among hotel customers. Journal of Travel & Tourism Marketing, 32(1), pp. 42-61. https://doi.org/10.1080/10548408.2014.982268. DOI: https://doi.org/10.1080/10548408.2014.982268
Discepoli, Line, N., & Hanks, L. (2020). A holistic model of the servicescape in fast casual dining. International Journal of Contemporary Hospitality Management, 32(1), 288-306. https://doi.org/10.1108/IJCHM-04-2019-0360. DOI: https://doi.org/10.1108/IJCHM-04-2019-0360
Durna, U.; Dedeoğlu, B. B., & Balıkçıoğlu, S. (2015). The role of servicescape and image perceptions of customers on behavioral intentions in the hotel industry. International Journal of Contemporary Hospitality Management, 27(7), pp. 1.728-1.748. https://doi.org/10.1108/IJCHM-04-2014-0173. DOI: https://doi.org/10.1108/IJCHM-04-2014-0173
Erkmen, E., & Hançer, M. (2019). Building brand relationship for restaurants: An examination of other customers, brand image, trust, and restaurant attributes, International Journal of Contemporary Hospitality Management, 31(3), pp. 1.469-1.487. https://doi.org/10.1108/IJCHM-08-2017-0516. DOI: https://doi.org/10.1108/IJCHM-08-2017-0516
Espinosa, A. J.; Ortinau, J. D.; Krey, N., & Monahan, L. (2018). I’ll have the usual: How restaurant brand image, loyalty, and satisfaction keep customers coming back. Journal of Product & Brand Management, 27/6, 599–614. https://doi.org/10.1108/JPBM-10-2017-1610. DOI: https://doi.org/10.1108/JPBM-10-2017-1610
Evangelista, F., & Dioko, A. N. L. (2010). Interpersonal influence and destination brand equity perceptions. Internatıonal Journal Of Culture, Tourism and Hospitality Research, 5(3), pp. 316-328. https://doi.org/10.1108/17506181111157005. DOI: https://doi.org/10.1108/17506181111157005
Fornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error. J ournal o f M arketing R esearch, 18(1), pp. 39-50. https://doi.org/10.2307/3151312. DOI: https://doi.org/10.1177/002224378101800104
Furrer, O.; Landry, M.; Baillod, C., & Kerguignas, Y. J. (2023). The interplay between physical and social servicescape: Investigating negative CCI. Journal of Services Marketing, 37/6, pp. 732-745. https://doi.org/10.1108/JSM-04-2022-0148. DOI: https://doi.org/10.1108/JSM-04-2022-0148
Hair, J. F.; Black, C. W.; Babin, J. B., & Anderson, R. E. (2014). Multivariate Data Analysis (7th ed.). Upper Saddle River, NJ: Prentice Hall.
Han, H.; Olya, G. T. H.; Unataru, N. E.; Ispas, A.; Jenny Kim, J., & Kim, W. (2019). Impact of airport green atmospherics on mental health value, image, and loyalty among visitors and workers, Business Strategy Environment, 29, pp. 1.186-1.198. https://doi.org/10.1002/bse.2425. DOI: https://doi.org/10.1002/bse.2425
Hoe, L. S. (2008). Issues and procedures in adopting structural equation modeling technique. Journal of Applied Quantitative Methods, 3(1), pp. 76-83.
In, S. H.; Park, J. W., & Sung J. H. (2017). A study on the effects of the physical environment of five-star hotel restaurants in Seoul on restaurant image and restaurant preference. International Journal of IT-based Business Strategy Management, 3(2), pp. 15-20. http://dx.doi.org/10.21742/ijibsm.2017.3.2.03. DOI: https://doi.org/10.21742/ijibsm.2017.3.2.03
Jang, Y.; Ro, H., & Kim, T. H. (2015). Social servicescape: The impact of social factors on restaurant image and behavioral intentions. International Journal of Hospitality & Tourism Administration, 16 (3), pp. 290-309. https://doi.org/10.1080/15256480.2015.1054758. DOI: https://doi.org/10.1080/15256480.2015.1054758
Jeon, M. Y. (2017). A study on influence of family restaurant image on satisfaction, trust and revisit intention. Culinary Science & Hospitality Research, 23(2), pp. 74-85. http://dx.doi.org/10.20878/cshr.2017.23.2.008. DOI: https://doi.org/10.20878/cshr.2017.23.2.008
Kaminakis, K.; Karantinou, K.; Koritos, C., & Gounaris, S. (2019). Hospitality servicescape effects on customer-employee interactions: A multilevel study. Tourism Management, 72, pp. 130-144. https://doi.org/10.1016/j.tourman.2018.11.013. DOI: https://doi.org/10.1016/j.tourman.2018.11.013
Kandampully, J.; Bilgihan, A., & Amer, M. S. (2023). Linking servicescape and experiencescape: Creating a collective focus for the service industry. Journal of Service Management, 34(2), pp. 316-340. https://doi.org/10.1108/JOSM-08-2021-0301. DOI: https://doi.org/10.1108/JOSM-08-2021-0301
Kotler, P. (1973). Atmospherics as a marketing tool. Journal of Retailing, 49(4), pp. 48-64.
Lee, S. J.; Hsu, J. T.; Han, H., & Kim, Y. (2010). Understanding how consumers view green hotels: How a hotel’s greenimage can influence behavioural intentions. Journal of Sustainable Tourism, 1(7), pp. 901-914. https://doi.org/10.1080/09669581003777747. DOI: https://doi.org/10.1080/09669581003777747
Lee, S.; Han, H.; Radic, A., & Tariq, B. (2020). Corporate social responsibility (CSR) as a customer satisfaction and retention strategy in the chain restaurant sector. Journal of Hospitality and Tourism Management, 45, pp. 348-358. https://doi.org/10.1016/j.jhtm.2020.09.002. DOI: https://doi.org/10.1016/j.jhtm.2020.09.002
Li, S., & Wei, M. (2021). Hotel servicescape and customer citizenship behaviors: Mediating role of customer engagement and moderating role of gender. International Journal of Contemporary Hospitality Management, 33(2), pp. 587-603. https://doi.org/10.1108/IJCHM-07-2020-0656. DOI: https://doi.org/10.1108/IJCHM-07-2020-0656
Özdemir, B., & Şahin, A. (2021). Kişisel değerlerin restoran seçimine etkisi: Dışarıda yemek yeme motivasyonlarının aracılık rolü. Yaşar Üniversitesi E-Dergisi, 16(63), pp. 1.256-1.281. https://doi.org/10.19168/jyasar.902407. DOI: https://doi.org/10.19168/jyasar.902407
Ryu, K., & Han, H. (2011). New or repeat customers: How does physical environment influence their restaurant experience?. International Journal of Hospitality Management, 30(3), pp. 599-611. https://doi.org/10.1016/j.ijhm.2010.11.004. DOI: https://doi.org/10.1016/j.ijhm.2010.11.004
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, 27, pp. 459-469. https://doi.org/10.1016/j.ijhm.2007.11.001. DOI: https://doi.org/10.1016/j.ijhm.2007.11.001
Schermelleh-Engel, K.; Moosbrugger, H., & Muller, H. (2003). Evaluating the fit structural equation models: Tests of significance and descriptive goodness-of-fit measures. Methods of Psychological Research Online, 8(2), pp. 23-74.
Schumacker, R. E., & Lomax, R. G. (2010). A Beginner’s Guide to Structural Equation Modeling. Routledge: Newyork.
Shiel, G., & Cartwright, F. (2015). Analyzing data from a national assessment of educational achievement. Washington DC: World Bank Group.
Şahin, E., & Yiğitoğlu, V. (2022). QR m enü k ullanımı k apsamında r estoranlarda y enilikçi uygulamaların hizmet kalitesine ve restoran imajına etkisi. Journal of Tourism and Gastronomy Studies, 2022, 10(3), pp. 1.745-1.768. https://doi.org/10.21325/jotags.2022.1065. DOI: https://doi.org/10.21325/jotags.2022.1065
Tombs, A., & McColl-Kennedy, J. R. (2003). Social-servicescape conceptual model. Marketing Theory, 3 (4), pp. 447-475. https://doi.org/10.1177/1470593103040785. DOI: https://doi.org/10.1177/1470593103040785
Ullah Khan, R.; Salamzadeh, Y.; Iqbal, Q., & Yang, S. (2022). The impact of customer relationship management and company reputation on customer loyalty: The mediating role of customer satisfaction. Journal of Relationship Marketing, 21(1), pp. 1-26. https://doi.org/10.1080/15332667.2020.1840904. DOI: https://doi.org/10.1080/15332667.2020.1840904
Uzuncan, E. H., & Artuğer, S. (2022). Sosyal hizmet ortamının restoran imajına etkisi. Journal of Tourism and Gastronomy Studies, 2022, 10 (3), pp. 2.351-2.368. https://doi.org/10.21325/jotags.2022.1095. DOI: https://doi.org/10.21325/jotags.2022.1095
Wirtz, J.; Lovelock, C.; Chatterjee, J., & Das, G. (2017). Essentials of services marketing (3rd Edition). Pearson India Education Services.
Woo, E.; Kim, H., & Uysal, M. (2015). Life satisfaction and support for tourism development. Annals of Tourism Research, 50, pp. 84-97. https://doi.org/10.1016/j.annals.2014.11.001. DOI: https://doi.org/10.1016/j.annals.2014.11.001
Yi, T. H.,; Yeo, K. C.; Edem Amenuvor, F., & Boateng, H. (2021). Examining the relationship between customer bonding, customer participation, and customer satisfaction. Journal of Retailing and Consumer Service, 62, 102598. https://doi.org/10.1016/j.jretconser.2021.102598. DOI: https://doi.org/10.1016/j.jretconser.2021.102598