Investigating the Tangible and Intangible Cues Influencing Baby Boomer Perception of Well-being Food and Perceived Firm Innovativeness in the Luxury Restaurant Industry: The Moderating Role of Hedonism (베이비부머 세대 레스토랑 고객의 웰빙인지도 및 진취적 기업평가에 영향을 주는 유형적/무형적 단서 고찰 - 쾌락주의의 조절효과와 함께 -)

Lee, Hwaneui (이환의); Kim, In Sin (김인신); Hyun, Sung-Hyup (현성협)

Investigating the Tangible and Intangible Cues Influencing Baby Boomer Perception of Well-being Food and Perceived Firm Innovativeness in the Luxury Restaurant Industry: The Moderating Role of Hedonism

Journal of Tourism Sciences
Abbr : JTS
2012, 36(8), pp.185~205
Publisher : The Tourism Sciences Society Of Korea
Research Area : Social Science > Tourism

Lee, Hwaneui ¹, Kim, In Sin ², Hyun, Sung-Hyup ³

¹오색그린야드호텔
²부산대학교 경제통상연구원
³부산대학교

Accredited

ABSTRACT

The purpose of this research is to (1) investigate the tangible and intangible cues influencing baby boomer perception of well-being food and perceived firm innovativeness, and (2) to examine the moderating role of hedonism. A literature review identified the theoretical relationships among tangible and intangible cues, the perception of well-being food, and perceived firm innovativeness. The proposed hypotheses were tested using the empirical data collected from 182 baby boomers who reported having recently visited a luxury restaurant. According to the data analysis results, it was revealed that food quality, decor and artifacts, employees' attractiveness all have critical impact on patrons' overall perception of well-being. And, in addition, the the effects of service quality and ambient conditions exerted a significant towards the perception of well-being. Moreover, there was a statistically significant link between hedonism’s moderating role towards perceptions of what constitutes a well-being. Based on the findings, managerial implications were discussed.

KEYWORDS

Baby boomer, Well-being perception, Perceived firm innovativeness, Hedonism

Citation status

* References for papers published after 2023 are currently being built.

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Journal of Tourism Sciences 2023 KCI Impact Factor : 2.7