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To Delight or Not to Delight? An Investigation of Loyalty Formation in the Restaurant Industry

机译:高兴还是不高兴?餐饮业忠诚度调查

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Recent research has questioned the value of customer satisfaction and has instead emphasized the need to move beyond merely satisfying customers to delighting them. Despite this, few studies have explored how satisfaction and delight jointly determine customer loyalty. Yet understanding how customer satisfaction and delight contributes to loyalty is central to the development of effective relationship marketing strategies. Similarly, understanding whether loyalty development differs between new or repeat patronage consumers is critical to customer retention. This research examines the antecedents and consequences of customer satisfaction and customer delight using a sample of 474 consumers drawn from four separate fine dining restaurants within Australia. This article also examines cohort effects to determine the extent to which service experience moderates the effect of these determinants on loyalty. A key finding of this study was that customer delight did not lead to loyalty. In addition, the salience of delight in the development of loyalty did not differ significantly based on the customer's level of service experience. The results indicated that satisfaction was the key driver of customers' intentions to repurchase and to positively recommend the service provider. The extent to which the customer's service expectations were met strongly influenced their level of satisfaction. Therefore, within the specific context of high-end restaurants, customer satisfaction appears to be sufficient with regard to the generation of customer loyalty. Whilst moving beyond satisfying customers to delighting them may add value to the customer experience, it did not translate into the development of enduring loyalty bonds for new or repeat purchase customers. The findings of this research have important strategic implications for the management of customer-provider relationships and for managers who are considering a service program designed around delighting the customer.View full textDownload full textKeywordsCustomer delight, satisfaction, loyalty, experience, restaurantsRelated var addthis_config = { ui_cobrand: "Taylor & Francis Online", services_compact: "citeulike,netvibes,twitter,technorati,delicious,linkedin,facebook,stumbleupon,digg,google,more", pubid: "ra-4dff56cd6bb1830b" }; Add to shortlist Link Permalink http://dx.doi.org/10.1080/19368623.2011.570637
机译:最近的研究对客户满意度的价值提出了质疑,反而强调了超越仅仅让客户满意而使他们满意的需求。尽管如此,很少有研究探索满意度和喜悦如何共同决定客户忠诚度。然而,了解客户满意度和愉悦感如何有助于忠诚度是有效关系营销策略发展的核心。同样,了解新顾客或回头客之间的忠诚度发展是否不同对保持顾客至关重要。这项研究使用了来自澳大利亚四个独立高级餐厅的474名消费者样本,研究了客户满意度和客户满意度的前因和后果。本文还研究了队列效应,以确定服务经验在何种程度上减轻了这些决定因素对忠诚度的影响。这项研究的一个关键发现是,客户的满意并没有带来忠诚度。此外,根据客户的服务水平,忠诚度发展的显着性没有显着差异。结果表明,满意度是客户回购和积极推荐服务提供商意图的主要驱动力。满足客户服务期望的程度极大地影响了他们的满​​意度。因此,在高端餐厅的特定环境中,就产生客户忠诚度而言,客户满意度似乎已足够。从满足客户到取悦客户虽然可以增加客户体验的价值,但并不能转化为为新客户或回头客建立持久的忠诚度债券。这项研究的发现对于管理客户与供应商的关系以及正在考虑围绕客户满意而设计的服务计划的经理们具有重要的战略意义。查看全文下载全文关键字客户满意,满意,忠诚度,经验,餐厅相关的var addthis_config = { ui_cobrand:“ Taylor&Francis Online”,service_compact:“ citeulike,netvibes,twitter,technorati,delicious,linkedin,facebook,stumbleupon,digg,google,更多”,发布:“ ra-4dff56cd6bb1830b”};添加到候选列表链接永久链接http://dx.doi.org/10.1080/19368623.2011.570637

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