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Cited by 62Consumer Behavior in Brand Consumption and IdentificationCustomer Service Quality and LoyaltyAI in Service Interactions

The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.

The Effects of Types of Service Providers on Experience Economy, Brand Attitude, and Brand Loyalty in the Restaurant Industry

Open access
Hwang, Jinsoo, Abbas, Jawad, Joo, Kyuhyeon, Choo, Seung-Woo, Hyun, Sunghyup Sean·2022·International Journal of Environmental Research and Public Health
DOI 10.3390/ijerph19063430PMC PMC8953806
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Abstract

This study was designed to understand the relationships among the experience economy, brand attitude, and brand loyalty based on the type of service providers, such as robot servers and human servers in the restaurant industry. The data were collected from 296 people who experienced robot servers and from 294 people who experienced human servers and was analyzed through structural equation modeling (SEM), which indicated that the four sub-dimensions of the experience economy: education, entertainment, esthetics, and escapism, positively affect brand attitude, which in turn has a significant positive impact on brand loyalty. In addition, statistical differences were found with the average value of the six constructs based on the type of service providers, such as robot servers and human servers.

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Crossref · 10.3390/ijerph19063430

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  • Technology still meaningfully contributes to satisfaction even where uptake remains limited.

    “Critically, however, every technology correlation remained statistically significant -meaning technology still meaningfully contributes to satisfaction even where uptake remains limited”

    From Restaurant Service Quality in Relation to Customer Satisfaction (2026) · cites this paper as Hwang et al., 2022

    The Literature Review (§2.5; page unavailable) says robot services can reduce mistakes, leading to higher customer satisfaction. But the paper does not report statistically significant technology–satisfaction correlations or examine whether that relationship persists where uptake is limited. Its own analysis instead tests experience-economy factors, brand attitude, and brand loyalty (§4.3; page unavailable). (LLM, conf=0.78)

    Experimental — accuracy not yet measured

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Citations

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Metadata

Authors
Hwang, J., Abbas, J., Joo, K., Choo, S.-W., & Hyun, S. S.
Affiliations
  • Sejong University (KR)
  • University of Central Punjab (PK)
  • Hanyang University (KR)
Corresponding author
Hyun, Sunghyup Sean
ORCID
Venue
International Journal of Environmental Research and Public Health
Publisher
MDPI AG
Published
2022-03-14
Volume
19
Issue
6
Pages
3430
ISSN
1660-4601 (ISSN-L)
DOI
10.3390/ijerph19063430
PMC
PMC8953806
OpenAlex
W4220772180
Cited by
62
References
2
Citations by year
2026: 7 · 2025: 9 · 2024: 11 · 2023: 22 · 2022: 13
FWCI
10.99
Type
journal article
Language
en
Open access
Licence
Locations
  • International Journal of Environmental Research and Public Health (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • RePEc: Research Papers in Economics (submittedVersion)
Topics
  • Social Sciences › Business, Management and Accounting › Marketing › Consumer Behavior in Brand Consumption and Identification
  • Social Sciences › Business, Management and Accounting › Marketing › Customer Service Quality and Loyalty
  • Social Sciences › Business, Management and Accounting › Marketing › AI in Service Interactions
Keywords
experience economy, brand attitude, brand loyalty, restaurant industry, service providers, entertainment, aesthetics, escapism, customer experience
MeSH terms
Attitude, Educational Status, Humans, Restaurants

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