The Effects of Benefit Types on Customer Loyalty in Integrated Resorts

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This study examined the relationships between the six benefit types and customer loyalty through trust and satisfaction in integrated resorts. A self-administered survey was developed based on previous studies in customer loyalty and was distributed through e-Reward online survey panel. The findings showed that only financial gaming benefits, functional gaming benefits, and psychological non-gaming benefits had impacts on customer attitudinal loyalty and customer behavioral loyalty through trust and satisfaction in integrated resorts. Besides, functional gaming benefits had the most influence on customer loyalty through trust and satisfaction. This study extended existing literature in integrated resorts by showing that benefit types in a loyalty program can build customer attitudinal loyalty and customer behavioral loyalty in integrated resorts. This study also examined different types of benefits affect customer loyalty in different degrees. For operators of integrated resorts, understanding how different benefits of a loyalty program affect customer loyalty will allow them to modify their loyalty programs effectively to increase revenue and maintain customers.
Date: August 2019
Creator: Su, Hsiang Wen
System: The UNT Digital Library

Nutritional Labeling on Menus in Full-Service Restaurants: Consumer Attitudes and Intended Usage

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Dining out has become an important part of the American lifestyle, greater frequencies as well as increased portion sizes have led to concern. The number of Americans that are classified as overweight or obese has also increased considerably, and the foodservice industry has become a target. Mandatory labeling of menu items has been avoided to this point, but the subject has moved to the forefront and continues to be debated. This study surveyed 502 patrons at a student-run restaurant in Texas. Respondents provided information concerning their health and dining habits as well as their attitudes toward and intended usage of nutritional information (NI) on menus in full-service restaurants. Gender, education levels, age, and household income affect the attitudes toward and intended usage of NI. Exercise frequency, the current use of nutritional information on packaged foods, and the practice of healthy eating habits are all related to the intended use of NI while dining out.
Date: August 2005
Creator: Foster, Charles R.
System: The UNT Digital Library

The impact of leisure travelers' characteristics on hotel Website attributes preference.

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Travel is now the largest online business-to-consumer product in the United States. Online hotel bookings are the second largest segment of online travel. Leisure travelers online spending will increase dramatically from 2002 to 2007. However, a majority of hospitality companies do not currently take advantage of the Internet as the cheapest and most efficient distribution medium. The purpose of this study examined leisure travelers' demographic and psychographic characteristics, online booking and travel frequency that influence travelers' desired hotel Website features and functions. The results found out that demographics (gender, occupation, and ethnicity), and psychographics (travel benefit sought), number of leisure travel trips per year, and number of online hotel bookings per year have impact on hotel Website attribute preferences.
Date: December 2004
Creator: Zhang, Li
System: The UNT Digital Library

Consumer Attitude Towards Branded Quick-Service Foods on Domestic Coach Class In-Flight Menus

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This study examined consumer attitude towards adding branded quick-service items on domestic airline in-flight menus with the aim of assessing the variables of perceived customer value and customer satisfaction. A random sample of one hundred sixteen frequent flyers residing in the United States participated in the study. An examination of consumer attitude towards branded quick-service menu items if introduced on domestic in-flight menus was performed. Multiple regression analysis was used to determine which of the four relationships was the most significant. The results showed that frequent flyer satisfaction with branded quick-service food items had the most significant relationship with perceived satisfaction of adding branded quick-service foods to coach class in-flight meal service.
Date: August 2000
Creator: Mills, Juline
System: The UNT Digital Library