The Influence of Perceived Authenticity towards Purchase Intention from the Restaurant Image and Positive Emotion in Zangrandi Cafe in Surabaya
DOI:
Abstract Views:
553 times
PDF Downloads:
701 times
Keywords:
Perceived Authenticity, Restaurant Image, Positive Emotion, Purchase Intention.
Abstract
The growth of business in food & beverage makes the effort in this industry turn out
to be more strictly competitive. Ice cream becomes one of the products which may
interest new entrepreneurs in food & beverage. The newcomers put much effort to
create the authenticity and difference from others in order to seize the attention of ice
cream lovers from the prior merchants. This research aims at investigating the
influence of perceived authenticity towards people’s purchase intention from the
restaurant image and positive emotion in Zangrandi Cafe on Yos Sudarso Street,
Surabaya. The research took 150 customers as the samples who fulfilled the
requirements such as not less than 17 years old, having tasted the ice cream in
Zangrandi Cafe on Yos Sudarso Street, Surabaya, having tried the ice cream in
Zangrandi Cafe on Yos Sudarso Street, Surabaya once in the last 3 months at least.
The data gathering method used in this research is purposive sampling. Meanwhile,
Structural Equation Modelling (SEM) is employed as a data analyzing technique.
The results show that (1) Perceived Authenticity positively and significantly brings
influence towards Restaurant Image, (2) Perceived Authenticity positively and
significantly brings influence towards Positive Emotion, (3) Restaurant Image
positively and significantly brings influence towards Positive Emotion, (4) Restaurant
Image positively and significantly brings influence towards Purchase Intention, (5)
Positive Emotion positively and significantly brings influence towards Purchase
Intention, (6) also Perceived Authenticity positively and significantly brings influence
towards Purchase Intention.
Downloads
Download data is not yet available.
References
Ajzen, I. (1991) ‘The Theory of Planned Behavior’, ORGANIZATIONAL BEHAVIOR AND HUMAN DECISION PROCESSES, 50, pp. 179–211.
Ashton, A. S. and Scott, N. (2011) ‘Hotel restaurant co-branding: The relationship of perceived brand fit with intention to purchase’, Journal of Vacation Marketing, 17(4), pp. 275–285. doi: 10.1177/1356766711420838.
Babin, B. J. and Attaway, J. S. (2000) ‘Atmospheric affect as a tool for creating value and gaining share of customer’, Journal of Business Research, 49(2), pp. 91–99. doi: 10.1016/S0148-2963(99)00011-9.
Bagozzi, R. P., Gopinath, M. and Nyer, P. U. (1999) ‘The role of emotions in marketing’, Journal of the Academy of Marketing Science, 27(2), pp. 184–206. doi: 10.1177/0092070399272005.
Brunner, T. A., Stöcklin, M. and Opwis, K. (2008) ‘Satisfaction, image and loyalty: New versus experienced customers’, European Journal of Marketing, 42(9–10), pp. 1095–1105. doi: 10.1108/03090560810891163.
Buess, M. (2012) ‘Metastasiertes nierenzellkarzinom: Heutige therapeutische optionen’, Tagliche Praxis, 53(1), pp. 51–58.
Buxbaum, O. (2016) Key insights into basic mechanisms of mental activity, Key Insights into Basic Mechanisms of Mental Activity. doi: 10.1007/978-3-319-29467-4.
Carsana, L. and Jolibert, A. (2018) ‘Influence of iconic, indexical cues, and brand schematicity on perceived authenticity dimensions of private-label brands’, Journal of Retailing and Consumer Services. Elsevier Ltd, 40(October 2017), pp. 213–220. doi: 10.1016/j.jretconser.2017.10.006.
Cohen, E. (1988) ‘AUTHENTICITY AND COMMODITIZATION IN TOURISM’, Annals of Tourism Research, 15, pp. 371–386.
Cohen, E. (2002) ‘Authenticity, equity and sustainability in tourism’, Journal of Sustainable Tourism, 10(4), pp. 267–276. doi: 10.1080/09669580208667167.
Cohn, M. A. et al. (2009) ‘Happiness Unpacked: Positive Emotions Increase Life Satisfaction by Building Resilience’, Emotion, 9(3), pp. 361–368. doi: 10.1037/a0015952.
Du, J. et al. (2019) ‘State mindfulness and positive emotions in daily life: An upward spiral process’, Personality and Individual Differences. Elsevier, 141(122), pp. 57–61. doi: 10.1016/j.paid.2018.11.037.
Fredrickson, B. L. (1998) ‘What good are positive emotions? [References].’, Review of General Psychology, 2(3), pp. 300–319.
Grosso, M., Castaldo, S. and Grewal, A. (2018) ‘How store attributes impact shoppers’ loyalty in emerging countries: An investigation in the Indian retail sector’, Journal of Retailing and Consumer Services. Elsevier Ltd, 40(August 2017), pp. 117–124. doi: 10.1016/j.jretconser.2017.08.024.
Guo, J., Wang, X. and Wu, Y. (2020) ‘Positive emotion bias: Role of emotional content from online customer reviews in purchase decisions’, Journal of Retailing and Consumer Services, 52(October 2018), p. 101891. doi: 10.1016/j.jretconser.2019.101891.
Han, H. and Hyun, S. S. (2017) ‘Impact of hotel-restaurant image and quality of physical-environment, service, and food on satisfaction and intention’, International Journal of Hospitality Management. Elsevier Ltd, 63, pp. 82–92. doi: 10.1016/j.ijhm.2017.03.006.
Jang, S. C. (Shawn) and Ha, J. (2015) ‘The Influence of Cultural Experience: Emotions in Relation to Authenticity at Ethnic Restaurants’, Journal of Foodservice Business Research, 18(3), pp. 287–306. doi: 10.1080/15378020.2015.1051436.
Jang, S. C. (Shawn) and Namkung, Y. (2009) ‘Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian-Russell model to restaurants’, Journal of Business Research. Elsevier Inc., 62(4), pp. 451–460. doi: 10.1016/j.jbusres.2008.01.038.
Jang, S. C. S., Ha, J. and Park, K. (2012) ‘Effects of ethnic authenticity: Investigating Korean restaurant customers in the U.S.’, International Journal of Hospitality Management. Elsevier Ltd, 31(3), pp. 990–1003. doi: 10.1016/j.ijhm.2011.12.003.
Jin, N., Lee, S. and Huffman, L. (2012) ‘Impact of Restaurant Experience on Brand Image and Customer Loyalty: Moderating Role of Dining Motivation’, Journal of Travel and Tourism Marketing, 29(6), pp. 532–551. doi: 10.1080/10548408.2012.701552.
Kim, A. J. and Ko, E. (2012) ‘Do social media marketing activities enhance customer equity? An empirical study of luxury fashion brand’, Journal of Business Research. Elsevier Inc., 65(10), pp. 1480–1486. doi: 10.1016/j.jbusres.2011.10.014.
Kim, J.-H., Song, H. and Youn, H. (2019) ‘The chain of effects from authenticity cues to purchase intention: The role of emotions and restaurant image’, International Journal of Hospitality Management. Elsevier, (March), p. 102354. doi: 10.1016/j.ijhm.2019.102354.
Kim, J. H. (2018) ‘The Impact of Memorable Tourism Experiences on Loyalty Behaviors: The Mediating Effects of Destination Image and Satisfaction’, Journal of Travel Research, 57(7), pp. 856–870. doi: 10.1177/0047287517721369.
Kim, J. H., Youn, H. and Rao, Y. (2017) ‘Customer responses to food-related attributes in ethnic restaurants’, International Journal of Hospitality Management. Elsevier Ltd, 61, pp. 129–139. doi: 10.1016/j.ijhm.2016.11.003.
Kwee, M. (1995) ‘Wherever you go, there you are: Mindfulness meditation in everyday life’, Behaviour Research and Therapy. Hyperion, 33(8), p. 996. doi: 10.1016/0005-7967(95)90133-7.
Lin, L. Y. and Ching Yuh, C. Y. (2010) ‘The influence of corporate image, relationship marketing, and trust on purchase intention: the moderating effects of wordofmouth’, Tourism Review, 65(3), pp. 16–34. doi: 10.1108/16605371011083503.
Low, G. S. and Lamb, C. W. (2000) ‘The measurement and dimensionality of brand associations’, Journal of Product & Brand Management, 9(6), pp. 350–370. doi: 10.1108/10610420010356966.
Lu, A. C. C., Gursoy, D. and Lu, C. Y. (2015) ‘Authenticity perceptions, brand equity and brand choice intention: The case of ethnic restaurants’, International Journal of Hospitality Management. Elsevier Ltd, 50, pp. 36–45. doi: 10.1016/j.ijhm.2015.07.008.
Mehrabian, A., dan J.A. Russell. (1974). An approach to environmental psychology. Cambridge: M.I.T. Press.
Meng, B. and Choi, K. (2017) ‘Theme restaurants’ servicescape in developing quality of life: The moderating effect of perceived authenticity’, International Journal of Hospitality Management. Elsevier Ltd, 65, pp. 89–99. doi: 10.1016/j.ijhm.2017.06.011.
Meng, B. and Han, H. (2019) ‘Determinants of working holiday makers’ destination loyalty: Uncovering the role of perceived authenticity’, Tourism Management Perspectives. Elsevier, 32(January), p. 100565. doi: 10.1016/j.tmp.2019.100565.
Morhart, F. et al. (2013) ‘Brand authenticity: An integrative framework and measurement scale’, Journal of Consumer Psychology. Elsevier B.V., 25(2), pp. 200–218. doi: 10.1016/j.jcps.2014.11.006.
Mudambi, S. M. D., Doyle, P. and Wong, V. (1997) ‘An exploration of branding in industrial markets’, Industrial Marketing Management, 26(5), pp. 433–446. doi: 10.1016/S0019-8501(96)00151-4.
Ngopibareng (2019) Penutupan Jalan Yos Sudarso, Pengunjung Zangrandi Menurun. Available at: https://www.ngopibareng.id/timeline/tetap-buka-zangrandi-berharap-pelanggan-online-4469577.
Nkaabu, Clement G.; Saina, Ernest & Bonuke, R. (2017) ‘Emotional Experience and Purchase Intention : a Moderated Mediation of Store Image and Utilitarian Value’, International Journal of Economics, Commerce and Management, United Kingdom, V(8), pp. 249–263.
PergiKuliner (2019) Zangrandi Ice Cream. Available at: https://pergikuliner.com/restaurants/surabaya/zangrandi-ice-cream-genteng.
Rini, A. S. (2019) Pasar Indonesia Menjanjikan, Produsen Es Krim Bermunculan, Bisnis.com. Available at: https://ekonomi.bisnis.com/read/20190411/9/910680/pasar-indonesia-menjanjikan-produsen-es-krim-bermunculan.
Ryu, K., Lee, H. R. and Kim, W. G. (2012) ‘The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions’, International Journal of Contemporary Hospitality Management, 24(2), pp. 200–223. doi: 10.1108/09596111211206141.
Sugiyono, P. D. (2009) ‘Paradigma Penelitian’, in Statistika untuk Penelitian. 15th edn. CV. Alfabeta, p. 8.
Sugiyono, P. D. (2009) ‘Populasi’, in Statistika untuk Penelitian. 15th edn. CV. Alfabeta, p. 61.
Sugiyono, P. D. (2009) ‘Variabel Penelitian’, in Statistika untuk Penelitian. 15th edn. CV. Alfabeta, p. 2.
TripAdvisor (2019) Zangrandi Ice Cream, Surabaya. Available at: https://www.tripadvisor.com/Restaurant_Review-g297715-d3235963-Reviews-Zangrandi_Ice_Cream-Surabaya_East_Java_Java.html.
Tsaur, S. H., Luoh, H. F. and Syue, S. S. (2015) ‘Positive emotions and behavioral intentions of customers in full-service restaurants: Does aesthetic labor matter?’, International Journal of Hospitality Management. Elsevier Ltd, 51, pp. 115–126. doi: 10.1016/j.ijhm.2015.08.015.
Wang, N. (1999) ‘Rethinking authenticity in tourism experience’, Annals of Tourism Research, 26(2), pp. 349–370. doi: 10.1016/S0160-7383(98)00103-0.
Wang, X.-W., Cao, Y.-M. and Park, C. (2019) ‘The relationships among community experience, community commitment, brand attitude, and purchase intention in social media’, International Journal of Information Management. Elsevier, 49(October 2018), pp. 475–488. doi: 10.1016/j.ijinfomgt.2019.07.018.
Whitlock, I. A. and Kelly, T. M. (2010) ‘Relationship between subsurface landfill gas and arsenic mobilization into groundwater’, Ground Water Monitoring and Remediation, 30(2), pp. 86–96. doi: 10.1111/j.1745-6592.2010.01279.x.
Yamin, S. and Kurniawan, H. (2009) ‘Evaluasi Terhadap Validitas’, in Halim, D. A. (ed.) Stuktural Equation Modeling. Salemba Infotek, p. 36.
Yamin, S. and Kurniawan, H. (2009) ‘Hubungan Kausal’, in Halim, D. A. (ed.) Structural Equation Modeling. Salemba Infotek, p. 9.
Yamin, S. and Kurniawan, H. (2009) ‘Output Uji Normalitas’, in Halim, D. A. (ed.) Struktural Equation Modeling. Salemba Infotek, p. 29.
Yamin, S. and Kurniawan, H. (2009) ‘Pengantar Struktural Equation Modeling’, in Halim, D. A. (ed.) Struktural Equation Modeling. Salemba Infotek, p. 3.
Yamin, S. and Kurniawan, H. (2009) ‘Uji Kecocokan Model’, in Halim, D. A. (ed.) Struktural Equation Modeling. Salemba Infotek, p. 31.
Youn, H. and Kim, J. H. (2018) ‘Is unfamiliarity a double-edged sword for ethnic restaurants?’, International Journal of Hospitality Management. Elsevier, 68(December 2016), pp. 23–31. doi: 10.1016/j.ijhm.2017.09.003.
Ashton, A. S. and Scott, N. (2011) ‘Hotel restaurant co-branding: The relationship of perceived brand fit with intention to purchase’, Journal of Vacation Marketing, 17(4), pp. 275–285. doi: 10.1177/1356766711420838.
Babin, B. J. and Attaway, J. S. (2000) ‘Atmospheric affect as a tool for creating value and gaining share of customer’, Journal of Business Research, 49(2), pp. 91–99. doi: 10.1016/S0148-2963(99)00011-9.
Bagozzi, R. P., Gopinath, M. and Nyer, P. U. (1999) ‘The role of emotions in marketing’, Journal of the Academy of Marketing Science, 27(2), pp. 184–206. doi: 10.1177/0092070399272005.
Brunner, T. A., Stöcklin, M. and Opwis, K. (2008) ‘Satisfaction, image and loyalty: New versus experienced customers’, European Journal of Marketing, 42(9–10), pp. 1095–1105. doi: 10.1108/03090560810891163.
Buess, M. (2012) ‘Metastasiertes nierenzellkarzinom: Heutige therapeutische optionen’, Tagliche Praxis, 53(1), pp. 51–58.
Buxbaum, O. (2016) Key insights into basic mechanisms of mental activity, Key Insights into Basic Mechanisms of Mental Activity. doi: 10.1007/978-3-319-29467-4.
Carsana, L. and Jolibert, A. (2018) ‘Influence of iconic, indexical cues, and brand schematicity on perceived authenticity dimensions of private-label brands’, Journal of Retailing and Consumer Services. Elsevier Ltd, 40(October 2017), pp. 213–220. doi: 10.1016/j.jretconser.2017.10.006.
Cohen, E. (1988) ‘AUTHENTICITY AND COMMODITIZATION IN TOURISM’, Annals of Tourism Research, 15, pp. 371–386.
Cohen, E. (2002) ‘Authenticity, equity and sustainability in tourism’, Journal of Sustainable Tourism, 10(4), pp. 267–276. doi: 10.1080/09669580208667167.
Cohn, M. A. et al. (2009) ‘Happiness Unpacked: Positive Emotions Increase Life Satisfaction by Building Resilience’, Emotion, 9(3), pp. 361–368. doi: 10.1037/a0015952.
Du, J. et al. (2019) ‘State mindfulness and positive emotions in daily life: An upward spiral process’, Personality and Individual Differences. Elsevier, 141(122), pp. 57–61. doi: 10.1016/j.paid.2018.11.037.
Fredrickson, B. L. (1998) ‘What good are positive emotions? [References].’, Review of General Psychology, 2(3), pp. 300–319.
Grosso, M., Castaldo, S. and Grewal, A. (2018) ‘How store attributes impact shoppers’ loyalty in emerging countries: An investigation in the Indian retail sector’, Journal of Retailing and Consumer Services. Elsevier Ltd, 40(August 2017), pp. 117–124. doi: 10.1016/j.jretconser.2017.08.024.
Guo, J., Wang, X. and Wu, Y. (2020) ‘Positive emotion bias: Role of emotional content from online customer reviews in purchase decisions’, Journal of Retailing and Consumer Services, 52(October 2018), p. 101891. doi: 10.1016/j.jretconser.2019.101891.
Han, H. and Hyun, S. S. (2017) ‘Impact of hotel-restaurant image and quality of physical-environment, service, and food on satisfaction and intention’, International Journal of Hospitality Management. Elsevier Ltd, 63, pp. 82–92. doi: 10.1016/j.ijhm.2017.03.006.
Jang, S. C. (Shawn) and Ha, J. (2015) ‘The Influence of Cultural Experience: Emotions in Relation to Authenticity at Ethnic Restaurants’, Journal of Foodservice Business Research, 18(3), pp. 287–306. doi: 10.1080/15378020.2015.1051436.
Jang, S. C. (Shawn) and Namkung, Y. (2009) ‘Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian-Russell model to restaurants’, Journal of Business Research. Elsevier Inc., 62(4), pp. 451–460. doi: 10.1016/j.jbusres.2008.01.038.
Jang, S. C. S., Ha, J. and Park, K. (2012) ‘Effects of ethnic authenticity: Investigating Korean restaurant customers in the U.S.’, International Journal of Hospitality Management. Elsevier Ltd, 31(3), pp. 990–1003. doi: 10.1016/j.ijhm.2011.12.003.
Jin, N., Lee, S. and Huffman, L. (2012) ‘Impact of Restaurant Experience on Brand Image and Customer Loyalty: Moderating Role of Dining Motivation’, Journal of Travel and Tourism Marketing, 29(6), pp. 532–551. doi: 10.1080/10548408.2012.701552.
Kim, A. J. and Ko, E. (2012) ‘Do social media marketing activities enhance customer equity? An empirical study of luxury fashion brand’, Journal of Business Research. Elsevier Inc., 65(10), pp. 1480–1486. doi: 10.1016/j.jbusres.2011.10.014.
Kim, J.-H., Song, H. and Youn, H. (2019) ‘The chain of effects from authenticity cues to purchase intention: The role of emotions and restaurant image’, International Journal of Hospitality Management. Elsevier, (March), p. 102354. doi: 10.1016/j.ijhm.2019.102354.
Kim, J. H. (2018) ‘The Impact of Memorable Tourism Experiences on Loyalty Behaviors: The Mediating Effects of Destination Image and Satisfaction’, Journal of Travel Research, 57(7), pp. 856–870. doi: 10.1177/0047287517721369.
Kim, J. H., Youn, H. and Rao, Y. (2017) ‘Customer responses to food-related attributes in ethnic restaurants’, International Journal of Hospitality Management. Elsevier Ltd, 61, pp. 129–139. doi: 10.1016/j.ijhm.2016.11.003.
Kwee, M. (1995) ‘Wherever you go, there you are: Mindfulness meditation in everyday life’, Behaviour Research and Therapy. Hyperion, 33(8), p. 996. doi: 10.1016/0005-7967(95)90133-7.
Lin, L. Y. and Ching Yuh, C. Y. (2010) ‘The influence of corporate image, relationship marketing, and trust on purchase intention: the moderating effects of wordofmouth’, Tourism Review, 65(3), pp. 16–34. doi: 10.1108/16605371011083503.
Low, G. S. and Lamb, C. W. (2000) ‘The measurement and dimensionality of brand associations’, Journal of Product & Brand Management, 9(6), pp. 350–370. doi: 10.1108/10610420010356966.
Lu, A. C. C., Gursoy, D. and Lu, C. Y. (2015) ‘Authenticity perceptions, brand equity and brand choice intention: The case of ethnic restaurants’, International Journal of Hospitality Management. Elsevier Ltd, 50, pp. 36–45. doi: 10.1016/j.ijhm.2015.07.008.
Mehrabian, A., dan J.A. Russell. (1974). An approach to environmental psychology. Cambridge: M.I.T. Press.
Meng, B. and Choi, K. (2017) ‘Theme restaurants’ servicescape in developing quality of life: The moderating effect of perceived authenticity’, International Journal of Hospitality Management. Elsevier Ltd, 65, pp. 89–99. doi: 10.1016/j.ijhm.2017.06.011.
Meng, B. and Han, H. (2019) ‘Determinants of working holiday makers’ destination loyalty: Uncovering the role of perceived authenticity’, Tourism Management Perspectives. Elsevier, 32(January), p. 100565. doi: 10.1016/j.tmp.2019.100565.
Morhart, F. et al. (2013) ‘Brand authenticity: An integrative framework and measurement scale’, Journal of Consumer Psychology. Elsevier B.V., 25(2), pp. 200–218. doi: 10.1016/j.jcps.2014.11.006.
Mudambi, S. M. D., Doyle, P. and Wong, V. (1997) ‘An exploration of branding in industrial markets’, Industrial Marketing Management, 26(5), pp. 433–446. doi: 10.1016/S0019-8501(96)00151-4.
Ngopibareng (2019) Penutupan Jalan Yos Sudarso, Pengunjung Zangrandi Menurun. Available at: https://www.ngopibareng.id/timeline/tetap-buka-zangrandi-berharap-pelanggan-online-4469577.
Nkaabu, Clement G.; Saina, Ernest & Bonuke, R. (2017) ‘Emotional Experience and Purchase Intention : a Moderated Mediation of Store Image and Utilitarian Value’, International Journal of Economics, Commerce and Management, United Kingdom, V(8), pp. 249–263.
PergiKuliner (2019) Zangrandi Ice Cream. Available at: https://pergikuliner.com/restaurants/surabaya/zangrandi-ice-cream-genteng.
Rini, A. S. (2019) Pasar Indonesia Menjanjikan, Produsen Es Krim Bermunculan, Bisnis.com. Available at: https://ekonomi.bisnis.com/read/20190411/9/910680/pasar-indonesia-menjanjikan-produsen-es-krim-bermunculan.
Ryu, K., Lee, H. R. and Kim, W. G. (2012) ‘The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions’, International Journal of Contemporary Hospitality Management, 24(2), pp. 200–223. doi: 10.1108/09596111211206141.
Sugiyono, P. D. (2009) ‘Paradigma Penelitian’, in Statistika untuk Penelitian. 15th edn. CV. Alfabeta, p. 8.
Sugiyono, P. D. (2009) ‘Populasi’, in Statistika untuk Penelitian. 15th edn. CV. Alfabeta, p. 61.
Sugiyono, P. D. (2009) ‘Variabel Penelitian’, in Statistika untuk Penelitian. 15th edn. CV. Alfabeta, p. 2.
TripAdvisor (2019) Zangrandi Ice Cream, Surabaya. Available at: https://www.tripadvisor.com/Restaurant_Review-g297715-d3235963-Reviews-Zangrandi_Ice_Cream-Surabaya_East_Java_Java.html.
Tsaur, S. H., Luoh, H. F. and Syue, S. S. (2015) ‘Positive emotions and behavioral intentions of customers in full-service restaurants: Does aesthetic labor matter?’, International Journal of Hospitality Management. Elsevier Ltd, 51, pp. 115–126. doi: 10.1016/j.ijhm.2015.08.015.
Wang, N. (1999) ‘Rethinking authenticity in tourism experience’, Annals of Tourism Research, 26(2), pp. 349–370. doi: 10.1016/S0160-7383(98)00103-0.
Wang, X.-W., Cao, Y.-M. and Park, C. (2019) ‘The relationships among community experience, community commitment, brand attitude, and purchase intention in social media’, International Journal of Information Management. Elsevier, 49(October 2018), pp. 475–488. doi: 10.1016/j.ijinfomgt.2019.07.018.
Whitlock, I. A. and Kelly, T. M. (2010) ‘Relationship between subsurface landfill gas and arsenic mobilization into groundwater’, Ground Water Monitoring and Remediation, 30(2), pp. 86–96. doi: 10.1111/j.1745-6592.2010.01279.x.
Yamin, S. and Kurniawan, H. (2009) ‘Evaluasi Terhadap Validitas’, in Halim, D. A. (ed.) Stuktural Equation Modeling. Salemba Infotek, p. 36.
Yamin, S. and Kurniawan, H. (2009) ‘Hubungan Kausal’, in Halim, D. A. (ed.) Structural Equation Modeling. Salemba Infotek, p. 9.
Yamin, S. and Kurniawan, H. (2009) ‘Output Uji Normalitas’, in Halim, D. A. (ed.) Struktural Equation Modeling. Salemba Infotek, p. 29.
Yamin, S. and Kurniawan, H. (2009) ‘Pengantar Struktural Equation Modeling’, in Halim, D. A. (ed.) Struktural Equation Modeling. Salemba Infotek, p. 3.
Yamin, S. and Kurniawan, H. (2009) ‘Uji Kecocokan Model’, in Halim, D. A. (ed.) Struktural Equation Modeling. Salemba Infotek, p. 31.
Youn, H. and Kim, J. H. (2018) ‘Is unfamiliarity a double-edged sword for ethnic restaurants?’, International Journal of Hospitality Management. Elsevier, 68(December 2016), pp. 23–31. doi: 10.1016/j.ijhm.2017.09.003.
Published
2021-03-16
How to Cite
Ellitan, L. (2021). The Influence of Perceived Authenticity towards Purchase Intention from the Restaurant Image and Positive Emotion in Zangrandi Cafe in Surabaya. Journal of Entrepreneurship and Business, 2(1), 37-55. https://doi.org/10.24123/jeb.v2i1.4024
Section
Articles
Copyright (c) 2021 THE AUTHOR(S)
This work is licensed under a Creative Commons Attribution 4.0 International License.
The journal allow the authors to hold the copyright without restrictions and allow the authors to retain publishing rights without restrictions.
