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Chef image’s influence on tourists’ dining experiences

Author

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  • Chen, Annie
  • Peng, Norman
  • Hung, Kuang-peng

Abstract

•Tourists’ teppanyaki restaurant dining experience is examined.•A chef’s image has a positive influence on experiential value.•Interaction with other customers positively influences experiential value.•Service quality has a positive influence on diners’ experiential value.

Suggested Citation

  • Chen, Annie & Peng, Norman & Hung, Kuang-peng, 2016. "Chef image’s influence on tourists’ dining experiences," Annals of Tourism Research, Elsevier, vol. 56(C), pages 154-158.
    • Handle: RePEc:eee:anture:v:56:y:2016:i:c:p:154-158
    DOI: 10.1016/j.annals.2015.11.005
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    References listed on IDEAS

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    1. Li, Xiang (Robert) & Lai, Chengting & Harrill, Rich & Kline, Sheryl & Wang, Liangyan, 2011. "When east meets west: An exploratory study on Chinese outbound tourists’ travel expectations," Tourism Management, Elsevier, vol. 32(4), pages 741-749.
    2. Jang, SooCheong (Shawn) & Namkung, Young, 2009. "Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian-Russell model to restaurants," Journal of Business Research, Elsevier, vol. 62(4), pages 451-460, April.
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