Foreign travelers' satisfaction with traditional Korean restaurants.

Despite the tourism growth in Korea, foreign travelers remain dissatisfied with Korean restaurants. Accordingly, this research investigates the factors influencing foreign travelers’ satisfaction with traditional Korean restaurants. Using a modified SERVQUAL scale, three dimensions of service quality (‘intangibles’, ‘tangibles’, and ‘food’) as well as expectation and value for money appear to positively influence foreign travelers’ satisfaction with traditional Korean restaurants. In turn, foreign travelers’ satisfaction has a positive influence on both their intention to revisit and their intention to recommend. The results of this study are useful to help restaurants develop strategies to strengthen foreign travelers’ satisfaction with their experience at traditional Korean restaurants.

[1]  Atìla Yüksel,et al.  Measurement of tourist satisfaction with restaurant services: A segment-based approach , 2003 .

[2]  Prema A. Monteiro,et al.  Tandoori tastes: perceptions of Indian restaurants in America , 2004 .

[3]  Soocheong Jang,et al.  Perceived attributes of Asian foods: from the perspective of the American customers. , 2009 .

[4]  Atìla Yüksel,et al.  Tourist satisfaction and food service experience: results and implications of an empirical investigation , 1998 .

[5]  Adrian Palmer,et al.  Principles of Services Marketing , 1994 .

[6]  R. Oliver.  Whence Consumer Loyalty? , 1999 .

[7]  Thomas V. Bonoma,et al.  Review of marketing , 1978 .

[8]  Hans Rask Jensen,et al.  Antecedents and consequences of consumer value assessments: implications for marketing strategy and future research , 2001 .

[9]  S. O. Olsen.  Comparative evaluation and the relationship between quality, satisfaction, and repurchase loyalty , 2002 .

[10]  A. Graefe,et al.  Service Quality, Satisfaction, and Behavioral Intention Among Forest Visitors , 2004 .

[11]  Gary W. Loveman,et al.  Putting the Service-Profit Chain to Work , 1994 .

[12]  T. Acott,et al.  Sustainability and Local Tourism Branding in England's South Downs , 2007 .

[13]  J. Urry.  The Tourist Gaze: Leisure and Travel in Contemporary Societies , 1990 .

[14]  P. Kotler,et al.  Principles of Marketing , 1983 .

[15]  C. Grönroos.  A Service Quality Model and its Marketing Implications , 1984 .

[16]  Hal B. Gregersen,et al.  Expectations, satisfaction, and intention to leave of American expatriate managers in Japan , 1990 .

[17]  Pradeep K. Chintagunta,et al.  Customer Value Assessment in Business Markets: A State-of-Practice Study , 1992 .

[18]  I. Frochot.  An Analysis of Regional Positioning and Its Associated Food Images in French Tourism Regional Brochures , 2003 .

[19]  G. Mcdougall,et al.  Customer satisfaction with services: putting perceived value into the equation , 2000 .

[20]  J. J. Cronin,et al.  Assessing the effects of quality, value, and customer satisfaction on consumer behavioral intentions in service environments , 2000 .

[21]  Magnus Söderlund,et al.  Assessing behavior before it becomes behavior , 2005 .

[22]  M. Bartlett,et al.  A note on the multiplying factors for various chi square approximations , 1954 .

[23]  Metin Kozak,et al.  The role of food service in tourist satisfaction. , 2000 .

[24]  E. Heath,et al.  The Role of Local and Regional Food in Destination Marketing , 2003 .

[25]  Richard A. Spreng,et al.  An empirical examination of a model of perceived service quality and satisfaction , 1996 .

[26]  Richard A. Spreng,et al.  Modelling the relationship between perceived value, satisfaction and repurchase intentions in a business‐to‐business, services context: an empirical examination , 1997 .

[27]  Jacinthe Bessière,et al.  Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas , 1998 .

[28]  Michael Riley,et al.  An Investigation of Perceived Value Dimensions: Implications for Hospitality Research , 2004 .

[29]  A. Parasuraman,et al.  Alternative scales for measuring service quality: A comparative assessment based on psychometric and diagnostic criteria , 1994 .

[30]  M. Meler,et al.  Food marketing in the function of tourist product development , 2003 .

[31]  Yoo-shik Yoon,et al.  Investigating the relationships among perceived value, satisfaction, and recommendations: the case of the Korean DMZ. , 2007 .

[32]  Jan Mattsson,et al.  An empirical assessment of customer satisfaction in tourism. , 1996 .

[33]  Steven A. Taylor,et al.  Measuring Service Quality: A Reexamination and Extension , 1992 .

[34]  Dhruv Grewal,et al.  The Effect of Store Name, Brand Name and Price Discounts on Consumers' Evaluations and Purchase Intentions , 1998 .

[35]  R. Oliver.  A Cognitive Model of the Antecedents and Consequences of Satisfaction Decisions , 1980 .

[36]  John C. Crotts,et al.  Tourism and Gastronomy: Gastronomy's Influence on How Tourists Experience a Destination , 2006 .

[37]  Uolevi Lehtinen,et al.  Two Approaches to Service Quality Dimensions , 1991 .

[38]  Venkatesh Shankar,et al.  Customer value, satisfaction, loyalty, and switching costs: An illustration from a business-to-business service context , 2004 .

[39]  Melih Madanoglu.  Validating Restaurant Service Quality Dimensions , 2006 .

[40]  A. Parasuraman,et al.  SERVQUAL: A multiple-item scale for measuring consumer perceptions of service quality. , 1988 .

[41]  Hailin Qu,et al.  A Study of Tourists' Satisfaction and Post-Experience Behavioral Intentions in Relation to Airport Restaurant Services in the Hong Kong SAR , 2002 .

[42]  Klaus G. Grunert,et al.  Consumer behaviour and marketing strategy , 1999 .

[43]  P. A. Dabholkar,et al.  A comprehensive framework for service quality: an investigation of critical conceptual and measurement issues through a longitudinal study , 2000 .

[44]  Andreas Eggert,et al.  Customer perceived value: a substitute for satisfaction in business markets? , 2002 .

[45]  Deborah Che.  Select Michigan: local food production, food safety, culinary heritage, and branding in Michigan agritourism. , 2006 .

[46]  D. Telfer,et al.  Selling Canadian Culinary Tourism: Branding the Global and the Regional Product , 2006 .

[47]  R. Grew.  Food in Global History , 1999 .

[48]  Wolfgang Ulaga,et al.  Measuring Customer- Perceived Value in Business Markets A Prerequisite for Marketing Strategy Development and Implementation , 2001 .

[49]  Mels Gerhard,et al.  The Dimensions of Service Quality: The Original European Perspective Revisited , 1997 .

[50]  Joan C. Henderson,et al.  Food tourism reviewed , 2009 .

[51]  Michael Riley,et al.  Which school of thought? The dimensions of resort hotel quality , 1998 .

[52]  Magda Antonioli Corigliano,et al.  Food for tourists—determinants of an image , 2000 .

[53]  Ning Wang,et al.  Towards a structural model of the tourist experience: an illustration from food experiences in tourism. , 2004 .

[54]  I. Tikkanen.  Maslow's hierarchy and food tourism in Finland: five cases , 2007 .

[55]  P. Dawes,et al.  An extended model of the antecedents and consequences of consumer satisfaction for hospitality services , 2008 .

[56]  D. Aaker,et al.  The Financial Information Content of Perceived Quality , 1994 .

[57]  R. Oliver.  Measurement and evaluation of satisfaction processes in retail settings. , 1981 .

[58]  Moya Kneafsey,et al.  Producer constructions of quality in regional speciality food production : a case study from south west England , 2000 .

[59]  Zhilin Yang,et al.  Customer perceived value, satisfaction, and loyalty: The role of switching costs , 2004 .

[60]  Kuen-Suan Chen,et al.  Service quality evaluation by service quality performance matrix , 2003 .

[61]  Y. Ekinci,et al.  An Examination Of The Servqual Dimensions Using The Guttman Scaling Procedure , 2003 .

[62]  H. Kaiser.  An index of factorial simplicity , 1974 .

[63]  R. B. Woodruff,et al.  Modeling Consumer Satisfaction Processes Using Experience-Based Norms: , 1983 .

[64]  J. Carman.  Consumer perceptions of service quality: an assessment of the SERVQUAL dimensions , 1990 .

[65]  J. J. Cronin,et al.  Some New Thoughts on Conceptualizing Perceived Service Quality: A Hierarchical Approach , 2001 .

[66]  University Foodservice in Hong Kong , 1998 .

[67]  F. F. Reichheld,et al.  Zero defections: quality comes to services. , 1990, Harvard business review.