Motivation, Satisfaction and Repurchase Intentions of Chinese Restaurant Customers: Evidence from the Accra Metropolis, Ghana

Authors

  • Nana Esi Bedua-Taylor
  • Dr. Eunice Fay Amissah
  • Nana Adiyiwa Obeng Mensah

DOI:

https://doi.org/10.47672/jht.1183
Abstract views: 296
PDF downloads: 273

Keywords:

Motivation, satisfaction, repurchase intentions, Chinese restaurants, Accra

Abstract

Purpose: Despite the fact that the customer base for Chinese restaurants in the Accra Metropolis is ever expanding, there is little evidence on the motivational and satisfaction elements that ramp up the customers’ repurchase desires; hence, denying these restaurants and others the opportunity to capitalise on these elements to maximise returns. This study, thus, using an explanatory research design, assessed the effect of motivation and satisfaction on repurchase intentions of customers of Chinese restaurants in the Accra Metropolis of Ghana.

Methodology: Employing a multistage sampling technique, a sample of 218 customers were selected and included in the study. A structured closed-ended questionnaire was used to collect data for the analysis. Data were analysed using means, standard deviations, and regression techniques.

Findings: The results showed that health, adventure, social interaction and family togetherness, culture and modern atmosphere drive Chinese restaurant customers to make repurchase decisions. It was also revealed that the Chinese restaurant customers find satisfaction in food quality, service quality, atmospherics and authenticity of services at the Chinese restaurants. Additionally, customer motivation and satisfaction were found to have significantly positive effects on repurchase intentions.

Unique contribution to theory and practice: It was concluded that increased customer motivation and satisfaction is necessary for an expanded customer base for Chinese restaurants in the Accra Metropolis. Therefore, operators of Chinese restaurants should channel efforts into improving drivers for motivation and satisfaction.

Downloads

Download data is not yet available.

Author Biographies

Nana Esi Bedua-Taylor

Assistant Lecturer, Department of Hospitality Management, Cape Coast Technical University

Dr. Eunice Fay Amissah

Senior lecturer, Department of Hospitality and Tourism Management, University of Cape Coast

Nana Adiyiwa Obeng Mensah

Assistant Lecturer, Department of Hospitality Management, Cape Coast Technical University

References

Adam, I., Adongo, C. A., & Dayour, F. (2014). International tourists’ satisfaction with Ghanaian upscale restaurant services and revisit intentions. Journal of Quality Assurance in Hospitality & Tourism, 16(2), 181-201.

Amuquandoh, F. E. (2011). International tourists' concerns about traditional foods in Ghana. Journal of Hospitality and Tourism Management, 18(01), 1-9.

Ashley, B., Hollows, J., Jones, S., & Taylor, B. (2004). Food and cultural studies. London: Routledge.

Bailey, R., & Tian, R. G. (2002). Cultural understanding and consumer behaviour: A case study of Southern American perception of Indian food. Journal of American Academy of Business, 2(1), 58-65.

Bitner, M. J., & Hubbert, A. R. (1994). Encounter satisfaction versus overall satisfaction versus quality. Service Quality: New Directions in Theory and Practice, 34(2), 72-94.

Chang, I., Liu, C. C., & Chen, K. (2014).The push, pull and mooring effects in virtual migration for social networking sites. Information Systems Journal, 24(4), 323-346.

Chen, H. S., & Hsieh, T. (2011). The effect of atmosphere on customer perceptions and customer behaviour responses in chain store supermarkets. African Journal of Business Management, 5(24), 10054-10066.

Chow, I. H., Lau, V. P., Lo, T. W., Sha, Z., & Yun, H. (2007). Service quality in restaurant operations in China: Decision-and experiential-oriented perspectives. International Journal of Hospitality Management, 26(3), 698-710.

Cobe, P. (2004). Get it together. Restaurant Business, 103(5), 39-44.

Costa, A., Dekker, M., Beumer, R., Rombouts, F., & Jongen, W. (2001). A consumer oriented classification system for home meal replacements. Food Quality and Preference, 12(4), 229-242.

Crompton, J. (1979). Motivations of pleasure vacations. Annals of Tourism Research, 6(4), 408-424.

Crompton, J. L., & McKay, S. L. (1997).Motives of visitors attending festival events. Annals of Tourism Research, 24(2), 425-439.

Dayour, F., Adam, I., & Adongo, C. A. (2015). Why they go there: International tourists’ motivations and repurchase intention to Northern Ghana. American Journal of Tourism, 4(1), 7-17.

Dogbevi, E. K. (2014). Revenue from tourism. Retrieved September 26, 2021 from https://www.Ghanabusinessnnews.com/2015/09/ghanas-2-1b-revenue-from-tourism-in-2014-less-than-in-2013/

Fisher, A. A., Laing, J. E., Stoeckel, J. E., & Townsend, J. W. (1998). Handbook for EP operations, research designs sampling. New York, USA: Population Council.

Frey, L. R., Carl, H. B., & Gray, L. K. (2000). Investigating communication: An introduction to research methods (2nd ed.) Boston: Allyn and Bacon.

Ghana National Tourism Marketing Strategy. (2021). Marking tourism the lead sector of Ghana’s Economy (2013-2018). Ghana: Ministry of tourism.

Ghana Tourism Authority. (2015). List of licensed restaurants in Ghana. Accra: Government of Ghana.

Gu, N., Lee, K. S. & Lee, S. (2006). Food culture in the world. S. Korea: Kyomunsa.

Ha, J., & Jang, S. (2010). Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment. International Journal of Hospitality Management, 29(3), 520–529.

Ha, J., & Jang, S. (2010). Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment. International Journal of Hospitality Management, 29(3), 520–529.

Hair, J. F., Anderson, R.E., Tatham, R. L., & Black, W. C. (1998). Multivariate data analysis with reading (5th ed.). New Jersey: Prentice Hall.

Hospitality Guild (2012). Hospitality. Retrieved July 18, 2022 from http://www.hospitalityguild.co.uk/A-Career-in-Hospitality/The-industry.

Hyun, S. S. (2010). Predictors of relationship quality and loyalty in the chain restaurant industry. Cornell Hospitality Quarterly, 51(2), 251-267.

Inkumsah, W. A. (2011). Measuring customer satisfaction in the local Ghanaian restaurant industry. European Journal of Business and Management, 3(2), 153-166.

Jangga, R., Sahari, N., & MohdBasir, N. (2012). Factors determining the level of satisfaction experienced by customers who visit family chain restaurants.3rd International Conference on Business and Economic Research Proceeding, (2762-2774).

Josiam, B. M., & Monteiro, P. A. (2004). Tandoori tastes: Perceptions of Indian restaurants in America. International Journal of Contemporary Hospitality Management, 16(1), 18-26.

Kokko, T. (2005). Offering development in the restaurant sector: A comparison between customer perception and management beliefs.(Unpublished doctoral thesis).

Ladhari, R., Brun, I., & Morales, M. (2008). Determinants of dining satisfaction and post-dining behavioural intentions. International Journal of Hospitality Management, 27(4), 563-573.

Larson, N. I., Perry C. L., Story, M., & Neumark-Sztainer, D. (2006). Food preparation by young adults is associated with better diet quality. American Dietetic Association, 106(7), 2001-7.

Liu, Y. & Jang, S. S. (2009). Perceptions of Chinese restaurants in the US: What affects customer satisfaction and behavioural intentions? International Journal of Hospitality Management, 28(3), 338-348.

Ma, E., Qu, H., & Njite, D. (2009). Chinese restaurant service quality: An application of the importance-performance analysis (IPA). Conference proceeding of the 14th Annual Graduate Student Research Conference in Hospitality and Tourism, Las Vegas.

Min, H. & Min, H. (2011).Benchmarking the service quality of fast-food restaurant franchises in the USA. Benchmarking: An International Journal, 18(2), 282-300.

Namkung, Y., & Jang, S. (2007). Does food quality really matter in restaurants? Its impact on customer satisfaction and behavioural intentions. Journal of Hospitality & Tourism Research, 31(3), 387-409.

Oh, H. (2000). Diners' perceptions of quality, value, and satisfaction: A practical viewpoint. Cornell Hospitality Quarterly, 41(3), 58-65.

Oliver, R. L. (1997). Satisfaction a behavioural perspective on the customer. New York: McGraw-Hill.

Olsen, W. K., Warde, A., & Martens, L. (2000).Social differentiation and the market for eating out in the UK. International Journal of Hospitality Management, 19(2), 173-190.

Parasuraman, A., Zeithaml, V., & Berry, L. (1994). Reassessment of expectations as a comparison standard in measuring service quality implications for further research. Journal of Marketing, 58(1), 111-124.

Petrick, J., Morais, D., & Norman, W. (2001).An examination of the determinants of entertainment vacationers’ intention to revisit. Journal of Travel Research, 40(1), 41-48.

Prebensen, N. K., Woo, E., Chen, J. S. & Uysal, M. (2012). Motivation and involvement as antecedents of the perceived value of the destination experience. Journal of Travel Research, 1, 1-2.

Relaxnews (2014). Popular cuisines. Retrieved July 20, 2016 from http://www.msn.com/en-us/food-and-drink/the-most-popular-cuisine-on-google-in-2014-chinese-indian-and-french/

Ryu, K. & Jang, S. S. (2007). The effect of environmental perceptions on behavioural intentions through emotions: The case of upscale restaurants. Journal of Hospitality & Tourism Research, 31(1), 56-72.

Ryu, K., Ham, L., & 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 behavioural intentions. International Journal of Contemporary Hospitality Management, 24(2), 200-223.

Santouridis, I. & Trivellas, P. (2010).Investigating the impact of service quality and customer satisfaction on customer loyalty in mobile telephony in Greece. The TQM Journal, 22(3), 330-343.

Saunders, M., Lewis, P., & Thornhill, A. (2019). Research methods. England: Pearson Education Limited.

Sharma, N., & Patterson, P. G. (2000). Switching costs, alternative attractiveness and experience as moderators of relationship commitment in professional consumer services. International Journal of Service Industry Management, 11(5), 470-490.

Sloan, D. (2004). Culinary taste: Consumer behaviour in the international restaurant sector. Routledge.

Sriwongrat, C. (2008). Consumers’ choice factors of an upscale ethnic restaurant. (Doctoral dissertation, Lincoln University).

Sukalakamala, P., & Boyce, J. B. (2007). Customer perceptions for expectations and acceptance of an authentic dining experience in Thai restaurants. Journal of Food Service, 18(2), 69-75.

Sulek, J. M., & Hensley, R. L. (2004).The relative importance of food, atmosphere, and fairness of wait. Cornell Hotel and Restaurant Administration Quarterly, 45(3), 235-247.

Tian, R. G. (2001). Cultural awareness of the consumers at a Chinese restaurant: An anthropological descriptive analysis. Journal of Food Products Marketing, 7(1/2), 111-130.

Verbeke, W., & López, G. P. (2005). Ethnic food attitudes and behaviour among Belgians and Hispanics living in Belgium. British Food Journal, 107(10/11), 823-840.

Warde, A., & Martens, L. (2000). Eating out: Social differentiation, consumption and pleasure. New York: Cambridge University Press.

Warde, A., Cheng, S.L., Olsen, W., & Southerton, D. (2007). Changes in the practice of eating: A comparative analysis of time-use. Acta Sociologica, 50(4) 363-385.

WTO (2015). The restaurant industry. Retrieved August 13, 2022 from http://www. Asiansinamerica.org/food/why-asian-and-chinese-food-are- popular-in-America/

WTTC. (2015). Travel and tourism report. Retrieved September 20, 2021 from http://www.wttc.org/media/files/reports/economic/impact/regional/

Young, J. A., Clark, P. W., & Mclntyre, F. S. (2007). An exploratory comparison of the casual dining experience. Journal of Foodservice Business Research, 10(3), 87-105.

Downloads

Published

2022-09-07

How to Cite

Bedua-Taylor, N. E., Amissah, E. F., & Mensah, N. A. O. (2022). Motivation, Satisfaction and Repurchase Intentions of Chinese Restaurant Customers: Evidence from the Accra Metropolis, Ghana. Journal of Hospitality and Tourism, 2(2), 24 - 42. https://doi.org/10.47672/jht.1183