کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1009601 1482504 2013 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Which endorser and content are most influential in Korean restaurant promotions?
موضوعات مرتبط
علوم انسانی و اجتماعی مدیریت، کسب و کار و حسابداری استراتژی و مدیریت استراتژیک
پیش نمایش صفحه اول مقاله
Which endorser and content are most influential in Korean restaurant promotions?
چکیده انگلیسی

This study explored the influence of advertising brochures that feature endorsers and informational content for a restaurant located in a highly competitive district of Seoul, Korea, that primarily targets foreign tourists. The study examined the effects of three types of endorsers (customer, chef, and owner) on the responses of Japanese tourists. A total of 300 questionnaires were collected from Japanese tourists after personal interviews were conducted at locations in Seoul frequently visited by Japanese tourists.Of the three types of advertisement endorsements tested for Japanese tourists’ attitudinal responses and purchase intentions, the owner spokesperson was found to be the most effective endorser. However, the chef endorsement and the customer endorsement showed similar influences on the Japanese tourists’ attitudinal or behavioral responses. Among the four brochure treatments that tested the effects of resumes and photos, brochures that included both a resume and a photo were found to be the most effective, followed by brochures that only included a photo and brochures that only included a resume. In contrast, the group of brochures that included neither a resume nor a photo was found to be the least influential.


► The effects of three types of endorsers were tested.
► The effects of advertising content were tested.
► Japanese tourists’ attitudinal responses according to types of advertisement endorsers and contents was explored.
► An owner model was the most effective.
► Ad with both resume and photo was the most effective.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Hospitality Management - Volume 33, June 2013, Pages 208–218
نویسندگان
, , ,