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This study is to investigate the relationship between hotel brand attributes and food quality using the Brand Identity Prism model in the context of food service industry that has never been directly tested before. The attributes (physical, relationship and reflection) of Brand Identity Prism in food service industry which focusing on the food qual...
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This paper reports an empirical investigation on the effect of the hotel restaurant menu attributes, brand image and Muslims purchase of Ramadhan Iftar buffet at the four and five-star hotel restaurants. This study used causal research design through a quantitative method, self-reported and self-administered questionnaire. Specifically, this resear...
Citations
... There are more and more tourists who are looking for an authentic experience, and visit local restaurants and regularly consume local food, and in this way feel the tradition, the culture, the way of life of the people from those areas (Lu et al., 2015). Serving food and drinks is a complex process, composed of a number of factors that, if they are of high quality, can influence the consumer's perception of both the gastronomic offer and the destination (Ismail et al., 2016). ...
The aim of the paper is to point out the possibility of the influence of the quality of the gastronomic offer in the restaurant of the hotel Crni vrh, on the creation or co-creation of the hotel brand. The quality items of the hotel's complete catering offer were analyzed and grouped by exploratory factor analysis into three factors (Food, Space and Personality). The results of the multiple regression analysis determined the contribution of two quality factors to the creation of the hotel brand. Also, the research came to the conclusion that the majority of visitors, after the experience gained, decide to come again to the rural and mountainous areas, and a smaller percentage to the urban environment. The importance of the research is reflected in the contribution of the existing literature, in the contribution to future more important research, as well as in finding strategic solutions for better hotel operations.
... Restaurants with a high level of food quality have an intense demand from the customers (Saba et al., 2019). Ismail et al., (2016) noted that a restaurant's food quality has a direct effect on the customer experience. There is a significant interaction between the customers' perceptions about the quality of the food served in restaurants and the customer experience and the intention to revisit. ...
... Regarding the characteristics and the behavioural intention of tourists, studies have taken place in food service establishments such as restaurants (Choe and Kim, 2019;Filimonau and Krivcova, 2017;Huang, 2017;Lu and Chi, 2018;Matson-Barkat and Robert-Demontrond, 2018;Sharma et al., 2014;Wu et al., , 2016, Michelin restaurants (Kiatkawsin and Han, 2019;Meneguel et al., 2019;Vargas-Sánchez and López-Guzmán, 2018), luxury restaurants (Chen and Peng, 2018), 4 and 5 star hotel restaurants (Chen et al., 2016;Ismail et al., 2016;Peng et al., 2017), ethnic restaurants (Chatzopoulou et al., 2019;Kim et al., 2017;Liu and Mattila, 2015), green restaurants (Line et al., 2016), authentic restaurants (DiPietro et al., 2019), hot pot restaurants (Chen et al., 2014), pop-up restaurants (Taylor et al., 2018), upscale restaurants (Basri et al., 2016, fast food restaurants (Osman et al., 2014), hotels (Berbel-Pineda et al., 2019;Bondzi-Simpson and Ayeh, 2017), grocerants , groceries (Kim et al., 2019b), premium food markets (Lee et al., 2019a), farmers' markets (Berg andPreston, 2017), food tourism factories (Chien et al., 2018), food trucks (Shin et al., 2019), breweries (Kraftchick et al., 2014), wineries (Alebaki et al., 2015Byrd et al., 2016;Fernandes and Cruz, 2016;Martins et al., 2017;Park et al., 2019;Quintal et al., 2015), cellar door tasting rooms (McNamara and Cassidy, 2015), olive oil companies (Millán-Vazquez de la Torre et al., 2017), halal food establishments (Tama and Voon, 2014), universities (Campbell et al., 2014;Rahman and Reynolds, 2015) and festivals (Harrington et al., 2017;Lau and Li, 2019;Li et al., 2018;Muhammad et al., 2016a;Organ et al., 2015;Sung et al., 2016;Vajirakachorn and Chongwatpol, 2017;Vesci and Botti, 2019;Williams et al., 2015). The choice of the food destination orientation depends on the tourists' motives (Afonso et al., 2018;Kim et al., 2019c;Kraftchick et al., 2014;Li et al., 2018;López-Guzmán et al., 2014b). ...
... Regarding the characteristics and the behavioural intention of tourists, studies have taken place in food service establishments such as restaurants (Choe and Kim, 2019;Filimonau and Krivcova, 2017;Huang, 2017;Lu and Chi, 2018;Matson-Barkat and Robert-Demontrond, 2018;Sharma et al., 2014;Wu et al., , 2016, Michelin restaurants (Kiatkawsin and Han, 2019;Meneguel et al., 2019;Vargas-Sánchez and López-Guzmán, 2018), luxury restaurants (Chen and Peng, 2018), 4 and 5 star hotel restaurants (Chen et al., 2016;Ismail et al., 2016;Peng et al., 2017), ethnic restaurants (Chatzopoulou et al., 2019;Kim et al., 2017;Liu and Mattila, 2015), green restaurants (Line et al., 2016), authentic restaurants (DiPietro et al., 2019), hot pot restaurants (Chen et al., 2014), pop-up restaurants (Taylor et al., 2018), upscale restaurants (Basri et al., 2016, fast food restaurants (Osman et al., 2014), hotels (Berbel-Pineda et al., 2019;Bondzi-Simpson and Ayeh, 2017), grocerants , groceries (Kim et al., 2019b), premium food markets (Lee et al., 2019a), farmers' markets (Berg andPreston, 2017), food tourism factories (Chien et al., 2018), food trucks (Shin et al., 2019), breweries (Kraftchick et al., 2014), wineries (Alebaki et al., 2015Byrd et al., 2016;Fernandes and Cruz, 2016;Martins et al., 2017;Park et al., 2019;Quintal et al., 2015), cellar door tasting rooms (McNamara and Cassidy, 2015), olive oil companies (Millán-Vazquez de la Torre et al., 2017), halal food establishments (Tama and Voon, 2014), universities (Campbell et al., 2014;Rahman and Reynolds, 2015) and festivals (Harrington et al., 2017;Lau and Li, 2019;Li et al., 2018;Muhammad et al., 2016a;Organ et al., 2015;Sung et al., 2016;Vajirakachorn and Chongwatpol, 2017;Vesci and Botti, 2019;Williams et al., 2015). The choice of the food destination orientation depends on the tourists' motives (Afonso et al., 2018;Kim et al., 2019c;Kraftchick et al., 2014;Li et al., 2018;López-Guzmán et al., 2014b). ...
... In assessing customer-based brand equity scores, research study employed four dimensions of customer-based brand equity; brand loyalty, perceived efficiency, brand recognition and brand affiliation (Majid et al., 2016). Study result indicated there was a significant relationship between identity of the hotel brand and quality of the food (Ismail et al., 2016). One of the tactics is to concentrate on developing their brand to give restaurants added value. ...
Due to increased urbanization and modernity, India's restaurant business has flourished in the last decade. This study aims to identify the key challenges present in the restaurant industry in India. Thematic literature review was carried out for the study. A comprehensive search in specialized database sources like EBSCOhost, Web of Science and Google Scholar were performed. After analyzing the articles and reviewing the restaurant industry literature, constructs such as consumer perception and satisfaction towards restaurant, rand equity in restaurants, importance of nutritional value of food, organic food and healthy meals in restaurants, restaurant responsiveness towards marketing strategies, technology in restaurants, and food safety in restaurant industry are identified. This research takes a significant attempt by doing a review analysis to analyze the varied activities and challenges of restaurants industry.
... For example, Albayrak et al. (2016) examined the difference in the impact of hotel attributes on senior tourists' satisfaction during their hotel stay. Ismail et al. (2016) demonstrated that food quality significantly influences a hotel's brand value. Often, poor service quality and problems with food and staff behavior prevent repeat visits to the same hotel (Knutson, 1988). ...
... It is observed that most of the work in the domain of online hotel booking pertains to the "during-stay" or "post-departure" phases (cf. Ismail et al., 2016;Luo & Homburg, 2007;Sun & Kim, 2013), or in other words, is focused on post-hoc identification of factors that a customer found fascinating in a hotel (e.g., Albayrak et al., 2016), which may result in a revisit (e.g. Lee et al., 2014). The limited work concerning the "pre-arrival" phase is focused primarily on esthetics or technical aspects of the hotel website (e.g. ...
The Indian hotel industry is likely to reach USD 2.3 billion by 2020 with 28% (up from 19% in 2018) of all bookings made online. The extant research in this field has been mainly focused on the technical and esthetic aspects of hotel websites. Drawing on information richness literature, we identify and develop customer-centric informative factors (named Facilitators of Online Booking or FOB) that might facilitate online hotel booking. We deployed a two-stage mixed-method study across major tourist destinations in India. In the first stage (n1 = 202), we developed an 18-item scale to measure FOB. In the second stage (n2 = 330), we tested the construct validity of FOB and found support for its relationships with e-trust (as a mediator) and purchase intention.
... In Malaysia, hotel industry operates in a business environment that is characterised by an intense competition and high uncertainty (Ismail et al., 2016). Thus, products and services offering and subsequent branding activities can be effective strategies to cope with the fluctuating market forces and to remain competitive. ...
Purpose
This paper aims to investigate the effects of hotels’ brand attributes on consumers’ (patrons’ and guests’) by fostering brand credibility and brand attachment towards the propensity of word-of-mouth. The study uses the signaling theory to assess the relationships among the constructs.
Design/methodology/approach
The study adopts partial least squares structural equation modelling (PLS-SEM) approach to validate the research model and the research hypotheses. To test the hypotheses, 474 travellers in Malaysia were recruited.
Findings
The empirical results reveal that hotel attributes have direct influence on brand credibility and brand attachment. Similarly, brand credibility has direct influence on brand attachment, while brand attachment also has direct influence on word-of-mouth. Consumers’ brand credibility partially mediates the relationship between hotel attributes and brand attachment. Likewise, consumer’s brand attachment also partially mediates the relationship between hotel attributes and word-of-mouth. Last but not least, brand credibility and brand attachment sequentially mediate the relationship between hotel attributes and word-of-mouth. The theoretical and practical implications of this study are discussed together with its limitation and future research direction.
Originality/value
First, in terms of measures, brand attachment construct is operationalised as a formative second-order construct, with three reflective variables (brand passion, self-brand connection and brand affection) as the first-order constructs. In addition, brand credibility is also operationalised as a formative second-order construct, with three reflective variables (expertise, trustworthiness and attractiveness) as the first-order constructs. On the other hand, hotel attributes construct is operationalised formatively as a higher-order abstraction of three categories of hotel facilities, which were also operationalised formatively (essential, culture compliant and in-room facilities). Second, this paper offers new insight into how brand credibility and brand attachment influence the relationship between hotel attributes and word-of-mouth. In a sustainability era, dissemination of complete and correct information is vital, to ensure consumers’ acceptance (e.g. likelihood to recommend to others). Thus, it is suggested that hotel managers to pay close attention to the role of brand credibility and brand attachment in tourists’ hotel choice, to secure sustainable brand.
... In other cases, past scholarly work has examined its relationship with internal sales departmental goals and customer relationship management. For instance, in the case of Malaysia, Ismail, Muhammad, Yusoff, and Shariff (2016) investigated the relations between hotel brand identity and food quality in restaurants. Lahap et al. (2016) revealed that brand image has a positive effect on customer satisfaction in the Malaysian hotel industry. ...
... The study reveals the superior role of brand orientation and knowledge creation process in enhancing the organisational performance of tourist resorts. In congruence with Boso et al. (2016), Casidy et al. (2018), Ciunova-Shuleska et al. (2017), Ismail et al. (2016), and Laukkanen et al. (2016), branding orientation activities are found to be an essential asset for enhancing the organisational performance of tourist resorts. Our findings emphasise the importance of knowledge creation process for tourist resorts in transmuting the knowledge pool and incorporating knowledge into business operations that enhance organisational performance (Li et al., 2009). ...
The purpose of this paper is to examine the effects of brand orientation and knowledge creation process on the organisational performance of tourist resorts from the perspective of tourism entrepreneurs. Despite a plethora of branding and knowledge management literature, a limited number of studies have investigated the effects of brand orientation and knowledge creation process together on organisational performance. The studied tourism entrepreneurs exhibit low involvement in branding activities and knowledge creation according to government of Malaysia sources. The significance of brand orientation and knowledge creation process for improving the organisational performance of tourist resorts remains inconclusive. For this study, empirical data was drawn from 322 tourist resorts in Malaysia. The hypothesised relationships are analysed using structural equation modelling (SEM). The results show that brand orientation and knowledge creation process have a positive and significant effect on organisational performance whereas knowledge creation process partially mediates brand orientation and organisational performance. We propose higher involvement of tourism entrepreneurs in knowledge sharing sessions to develop distinctive brands to attract customers, which will in turn improve organisational performance. The top-down management approach in instituting branding activities remains pervasive in tourist resorts in Malaysia’s high-power distance society.
... In order to improve their competitiveness, hotels need to generate exclusive features that differentiate their products from those of their contenders. An exceptional food quality from hotel restaurants can be a tactical methodology to their branding undertakings in order to guarantee that they are better able to deal with inconsistent market forces (Ismail, Muhammad, Yusoff & Shariff, 2016). ...
The economic prominence of the Tourism industry is very huge which cannot be underestimated. Travel & Tourism is set for a milestone year as the industry's contribution to the worldwide economy during the year 2016 exceeded $7.2 trillion to world GDP, representing 9.8% of global GDP and created 284 million jobs. Tourism in Malaysia has grown from RM 32 billion in 2005 to RM 69 billion in 2015 with 16.4 million arrivals in 2005 to 25.7 million arrivals in 2015, placing Malaysia currently at 12 th position in international tourist arrivals. Current research has focused on branding process of luxury international brand hotels and to find out actual influencing factors which create issues regarding brand loyalty for local hotels. Data was collected from six (6) luxury Five-star hotels in Kuala Lumpur, Malaysia by using purposive sampling technique. In total 117 responses were collected from customers by using closed-ended survey instrument and 13 face-to-face interviews were conducted with hoteliers to capture the industrial perspective. SPSS version 23 was used to analyse the data. The findings suggest that brand marketing and brand awareness of the luxury hotels in Kuala Lumpur will effectively contribute to enhancing the brand sustainability of these hotels. Furthermore, the study shows that guest negative experiences will weaken the brand equity of these hotels.
... The issues related to food have explored in many ways. They are the relationship of food and the identity (Ismail, Muhammad, Yusoff, Shariff, 2016;Nor, et al., 2012); environmental setting (Wardono, Hibino, and Koyama, 2017); and hygiene (Teh, Hamid, Asmawi, Nor, 2016). Mintz & Du Bois (2002) studied food in the form of social construction of society. ...
This paper explores eating out space by reading urban ingredients. The aim is to understand what characterizes eating out space in urban context. We conducted fieldwork and observing the physical and non-physical elements related to eating out space at Pancoran, Petak Sembilan, Gloria and Kalimati Alleys, Jakarta. Urban food legend, religion, community, supporting activities and traditional market are urban ingredients which characterize eating out space at Pancoran and give basic ideas of placemaking related to food. In this case, the community has a significant role in keeping or changing the elements of urban ingredients.
