Tea for Well-Being: Restaurant Atmosphere and Repurchase Intention for Hotel Afternoon Tea Services

Shin-Yi Lin and Chia-Chi Chang
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Shin-Yi Lin: Department & Graduate School of Tourism Management, Chinese Culture University, 55 Hwa-Kang Rd., Taipei 11114, Taiwan
Chia-Chi Chang: Department & Graduate School of Tourism Management, Chinese Culture University, 55 Hwa-Kang Rd., Taipei 11114, Taiwan

Sustainability, 2020, vol. 12, issue 3, 1-14

Abstract: Afternoon tea has become a popular leisure activity in Taiwan. Most hotels, restaurants, and cafes have started to provide an afternoon tea service in addition to their regular menus. Restaurant atmosphere research has largely focused on single environmental factors in upscale restaurants. Several studies have indicated that a restaurant’s atmosphere influences the degree of customer satisfaction, thereby affecting their well-being and repurchase intention. However, the relationships between a restaurant’s overall atmosphere, its degree of service performance, and customer well-being have rarely been explored. This study utilized the Mehrabian–Russell environmental psychology model to investigate the relationships between hotel restaurant atmosphere, service performance, customer well-being, and repurchase intention for afternoon tea services. The results indicated that a hotel restaurant’s atmosphere and service performance influence customer well-being, which can positively affect customers’ repurchase intentions.

Keywords: restaurant atmosphere; well-being; afternoon tea; hotel service performance; Mehrabian-Russell environmental psychology model (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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