Publication
Do memorable restaurant experiences affect eWOM? The moderating effect of consumers' behavioural engagement on social networking sites
| dc.contributor.author | Souki, Gustavo | |
| dc.contributor.author | Oliveira, Alessandro Silva de | |
| dc.contributor.author | Manuela Guerreiro, Maria | |
| dc.contributor.author | Mendes, Júlio da Costa | |
| dc.contributor.author | Moura, Luiz Rodrigo Cunha | |
| dc.date.accessioned | 2023-02-07T10:48:20Z | |
| dc.date.available | 2023-02-07T10:48:20Z | |
| dc.date.issued | 2022-12 | |
| dc.description.abstract | Many restaurants offer high-quality service to their customers, hoping to provide memorable experiences that influence their loyalty and electronic word of mouth (eWOM). However, consumers' memorable experiences do not always imply positive eWOM. This study aims to (1) verify the direct impacts of the perceived quality by consumers of casual dining restaurants on positive emotions, negative emotions and memorable experiences; (2) investigate the impacts of memorable experiences on the propensity to loyalty and eWOM; (3) test the moderating effect of consumer behavioural engagement on social networking sites (CBE-SNS) on the relationship between memorable experiences and eWOM.Design/methodology/approachThis survey included 475 university students in Brazil. Participants answered an electronic form about their experiences in casual dining restaurants. Structural equation modelling tested the hypothetical model based on the stimulus-organism-response (S-O-R) theory (Mehrabian and Russell, 1974).FindingsThe quality perceived by restaurant consumers (stimulus) positively impacts their memorable experiences and positive emotions and negatively affects their negative emotions (organism). Memorable experiences positively impact the propensity to loyalty (response). The CBE-SNS moderates the intensity of the relationship between memorable experiences (organism) and eWOM (response).Originality/valueThis study is the first that demonstrates the relationships between perceived quality, positive and negative emotions, memorable experiences, the propensity to loyalty and CBE-SNS and e-WOM in restaurants. Casual dining restaurants must offer their customers services with high perceived quality, positively impacting their emotions and their memorable experiences. Finally, restaurants must create strategies and actions to increase the CBE-SNS to encourage them to share their memorable experiences through eWOM. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.doi | 10.1108/TQM-06-2022-0200 | pt_PT |
| dc.identifier.eissn | 1754-274X | |
| dc.identifier.uri | http://hdl.handle.net/10400.1/19002 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Emerald | pt_PT |
| dc.relation | Research Centre for Tourism, Sustainability and Well-being | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Consumer behaviour | pt_PT |
| dc.subject | Customer loyalty | pt_PT |
| dc.subject | Customer service management | pt_PT |
| dc.subject | Food industry | pt_PT |
| dc.subject | Service qualityTourism | pt_PT |
| dc.title | Do memorable restaurant experiences affect eWOM? The moderating effect of consumers' behavioural engagement on social networking sites | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Research Centre for Tourism, Sustainability and Well-being | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04020%2F2020/PT | |
| oaire.citation.title | The TQM Journal | pt_PT |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| person.familyName | Souki | |
| person.familyName | Martins Guerreiro | |
| person.familyName | da Costa Mendes | |
| person.givenName | Gustavo | |
| person.givenName | Maria Manuela | |
| person.givenName | Júlio | |
| person.identifier.ciencia-id | D71B-22F0-9C7A | |
| person.identifier.ciencia-id | 0616-9DC2-CCD3 | |
| person.identifier.ciencia-id | 5713-4693-71D2 | |
| person.identifier.orcid | 0000-0001-6561-9750 | |
| person.identifier.orcid | 0000-0002-6398-9712 | |
| person.identifier.orcid | 0000-0003-2900-418X | |
| person.identifier.scopus-author-id | 55409323000 | |
| person.identifier.scopus-author-id | 38361439300 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
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