Customer Preferences for Social Value over Economic Value in Restaurants

Lee, Andy, Lambert, Carolyn U. and Law, Rob (2012) Customer Preferences for Social Value over Economic Value in Restaurants. Asia Pacific Journal of Tourism Research, 17 5: 473-488. doi:10.1080/10941665.2011.627350


Author Lee, Andy
Lambert, Carolyn U.
Law, Rob
Title Customer Preferences for Social Value over Economic Value in Restaurants
Journal name Asia Pacific Journal of Tourism Research   Check publisher's open access policy
ISSN 1094-1665
1741-6507
Publication date 2012-01-01
Year available 2012
Sub-type Article (original research)
DOI 10.1080/10941665.2011.627350
Volume 17
Issue 5
Start page 473
End page 488
Total pages 16
Place of publication Abingdon, Oxon, United Kingdom
Publisher Routledge
Language eng
Subject 3305 Geography, Planning and Development
1409 Tourism, Leisure and Hospitality Management
Abstract The purpose of this study was to examine a model of value proposition of benefits, willingness to disclose personal information, and customer loyalty in a restaurant context. The results of an empirical study indicated that social value proposition had a stronger positive effect on willingness to disclose information, behavioral, and attitudinal loyalty, respectively; whereas economic value proposition only had a positive effect on behavioral loyalty. Given that there have been few prior studies examining value proposition with decomposition of economic and social benefits, the model verified in this study serves as a guide for managerial strategies and future studies.
Keyword Customer loyalty
Economic value proposition
Social value proposition
Willingness to disclose
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: UQ Business School Publications
 
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