[RETRACTED] PENGARUH EXPERIENTIAL VALUE DAN PLACE FOOD IMAGE YOGYAKARTA TERHADAP BEHAVIORAL INTENTIONS WISATAWAN DOMESTIK
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Keywords:
Experiential Value, Place Food Image, Behavioral Intention, food tourism
Abstract
[THIS ARTICLE HAS BEEN RETRACTED]
Following a rigorous, carefully concerns and considered review of the article published in CALYPTRA to article entitled "PENGARUH EXPERIENTIAL VALUE DAN PLACE FOOD IMAGE YOGYAKARTA TERHADAP BEHAVIORAL INTENTIONS WISATAWAN DOMESTIK" Vol.7 No 2, pp.2465-2473, March 2019
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References
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Bojanic, D. C.m dan Rosen, L. D. (1994).Measuring service quality in restaurant: An application of the SERVQUAL instrument.Journal of Hospitality Tourism Research, 18(1), 3-14
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Gram, m., de La Ville, V,I., Le Roux, A., Boireau N., dan Rampnoux, O. (2010). Communication on food, health and nutrition: A cross cultural analysis of the danonino brand and nutri-tainment. Journal of Marketing Communications, 16(1-2), 87-103
Hall, C.M., Sharples L., Mitchell R., Macionis N., dan Cambourne B. (2003), “Food Tourism Around The World” development, management and markets, Elsevier Ltd
Horwitz, F.M., Neville, M.A, “Organization Design for Service Excellence: A review of the Literature”, Huma n Resource Management, Winter 1996, Vol 35, No 4, pp. 471-492.
Japarianto, Edwin, 2006, “Budaya dan behavioral intention Mahasiswa dalam Menilai Service Quality Universitas Kristen Petra”, Jurnal Manajemen Pemasaran, Vol 1, No. 1, April 2006: 44-52
Mathwick, C., Malhotra, N., dan Rigdon, E, “Experiential Value: conceptualization, measurement and application in the catalog and Internet shopping environment”, Journal of Retailing, Vol 77 (2001) 39-56.
Masiero, L, dan Nicolau, J. L (2012). Tourism market segmentation based on price sensitivity: Finding similiar price preferences on tourist activities. Journal of Travel Research, 51(4), 426-435
Spillane, J.J. 1991, Ekonomi Pariwisata : Sejarah dan Prospeknya, Kanisius Tsai, C.W., Wang, Y.C, “Experiential Value in Branding Food Tourism”, Journal of Destination Marketing and Management, 2016
Tso, A., dan Law, R. (2005). Analysing the Online Pricing Practices of Hotel in Hongkong, International Journal of Hospitality Management, 24(2), 301-307
Venkatesh, V., Brown, S.A., Maruping, L.M., Bala, H, “Predicting Different Conceptualization of System Use: The Conpeting Role of Behavioral Intention, Facilitating Condition and Behavioral Expectation” MIS Quarterly, Vol. 32, No. 3(Sep, 2008), pp 483-502
Wu, H.J., Liang, R.D, “Effect of Experiential Value on Customer Satisfaction with Service Encounters in Luxury Hotel Restaurant”, International Journal of Hospitality Management, 28 (2009) 586-593.
Zeithaml, V.A., Berry, L.L, “The Behavioral Concequences of Service Quality”, Journal of Marketing, Vol. 60 (April 1996), 31-46.
Bojanic, D. C.m dan Rosen, L. D. (1994).Measuring service quality in restaurant: An application of the SERVQUAL instrument.Journal of Hospitality Tourism Research, 18(1), 3-14
Crompton, J.L, 1979, “An Assessment of The Image of Mexico as a Vacation Destination and The Influence of Geographical Location Upon That Image”, Journal of Travel Research, 1979 17:18
Gram, m., de La Ville, V,I., Le Roux, A., Boireau N., dan Rampnoux, O. (2010). Communication on food, health and nutrition: A cross cultural analysis of the danonino brand and nutri-tainment. Journal of Marketing Communications, 16(1-2), 87-103
Hall, C.M., Sharples L., Mitchell R., Macionis N., dan Cambourne B. (2003), “Food Tourism Around The World” development, management and markets, Elsevier Ltd
Horwitz, F.M., Neville, M.A, “Organization Design for Service Excellence: A review of the Literature”, Huma n Resource Management, Winter 1996, Vol 35, No 4, pp. 471-492.
Japarianto, Edwin, 2006, “Budaya dan behavioral intention Mahasiswa dalam Menilai Service Quality Universitas Kristen Petra”, Jurnal Manajemen Pemasaran, Vol 1, No. 1, April 2006: 44-52
Mathwick, C., Malhotra, N., dan Rigdon, E, “Experiential Value: conceptualization, measurement and application in the catalog and Internet shopping environment”, Journal of Retailing, Vol 77 (2001) 39-56.
Masiero, L, dan Nicolau, J. L (2012). Tourism market segmentation based on price sensitivity: Finding similiar price preferences on tourist activities. Journal of Travel Research, 51(4), 426-435
Spillane, J.J. 1991, Ekonomi Pariwisata : Sejarah dan Prospeknya, Kanisius Tsai, C.W., Wang, Y.C, “Experiential Value in Branding Food Tourism”, Journal of Destination Marketing and Management, 2016
Tso, A., dan Law, R. (2005). Analysing the Online Pricing Practices of Hotel in Hongkong, International Journal of Hospitality Management, 24(2), 301-307
Venkatesh, V., Brown, S.A., Maruping, L.M., Bala, H, “Predicting Different Conceptualization of System Use: The Conpeting Role of Behavioral Intention, Facilitating Condition and Behavioral Expectation” MIS Quarterly, Vol. 32, No. 3(Sep, 2008), pp 483-502
Wu, H.J., Liang, R.D, “Effect of Experiential Value on Customer Satisfaction with Service Encounters in Luxury Hotel Restaurant”, International Journal of Hospitality Management, 28 (2009) 586-593.
Zeithaml, V.A., Berry, L.L, “The Behavioral Concequences of Service Quality”, Journal of Marketing, Vol. 60 (April 1996), 31-46.
Published
2018-03-01
Section
Bidang Manajemen (M)
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