Abdul Shukor, S., Johari, F., Abd Wahab, K., Kefeli., Zulkefli, Z., Ahmad, N., Haji Alias, M., Abdul Rahman, A., Mohd Orip, N. M., Ibrahim, P., & Abu-Hussin, M. F. (2019). Trust on Awqaf institutions: Evidence from Malaysia. Journal of Islamic Marketing, 10(2), 511–524.
Amiri Aghdai, S. F., Turki, L., & Naderi, M. (2021). The relationship between satisfaction, loyalty, and the desire for word-of-mouth advertising from customers; (with emphasis on the moderating role of bank switching costs). Studies in Consumer Behavior, 8(4), 233-250. (In Persian)
Ahn, J., & Back, K.-J. (2018). Influence of brand relationship on customer attitude toward integrated resort brands: A cognitive, affective, and conative perspective. Journal of Travel & Tourism Marketing, 35(4), 449–460.
Alfian, G., Ijaz, M. F., Syafrudin, M., Syaekhoni, M. A., Fitriyani, N. L., & Rhee, J. (2019). Customer behavior analysis using real-time data processing: A case study of digital signage-based online stores. Asia Pacific Journal of Marketing and Logistics, 31(1), 265–290.
Alhaddad, A. A. (2015). The effect of advertising awareness on brand equity in social media. International Journal of e-Education, e-Business, e-Management and e-Learning, 5(2), 73–84.
Andaleeb, S. S., & Conway, C. (2006). Customer satisfaction in the restaurant industry: An examination of the transaction-specific model. Journal of Services Marketing, 20(1), 3–11.
Bechwati, N. N., Sisodia, R. S., & Sheth, J. N. (2009). Developing a model of antecedents to consumers’ perceptions and evaluations of price unfairness. Journal of Business Research, 62(8), 761–767.
Bigné, J. E., Mattila, A. S., & Andreu, L. (2018). The impact of experiential consumption cognitions and emotions on behavioral intentions. Journal of Services Marketing, 22, 303–315.
Bolton, R. N., & Lemon, K. N. (1999). A dynamic model of customers’ usage of services: Usage as an antecedent and consequence of satisfaction. Journal of Marketing Research, 36(2), 171–186.
Brewer, M. B. (2008). Depersonalized trust and ingroup cooperation. In J. I. Krueger (Ed.), Rationality and social responsibility (pp. 215–232). Psychology Press.
Campbell, J., & Fairhurst, A. (2016). Reducing the intention-tobehaviour gap for locally produced foods purchasing: The role of store, trust, and price. International Journal of Retail & Distribution Management, 44(5), 508–523.
Chalabi, M. (1996). Sociology of order. Ney Publishing.
Chen, X., & Wan, P. (2020). Social trust and corporate social responsibility: Evidence from China. Corporate Social Responsibility and Environmental Management, 27, 485–500.
Chin, W. W. (2003). Issues and opinions on structural equation modeling. MIS, 22(1), 7-16.
Choi, S. H., Yang, E. C. L., & Tabari, S. (2020). Solo dining in Chinese restaurants: A mixed-method study in Macao. International journal of hospitality management, 90, 102628.
Chua, B. L., Karim, S., Lee, S., & Han, H. (2020). Customer Restaurant Choice: An Empirical Analysis of Restaurant Types and Eating-out Occasions. International journal of environmental research and public health, 17(17), 6276.
Dai, X., Qin, K., & Wu, L. (2023). Study on effect of collaborative governance participation willingness of online food delivery platform restaurants and consumers from perspective of control theory: Based on moderating effects of perceived risks. Frontiers in psychology, 14, 1149538.
Daries-Ramón, N., Cristóbal, E., Ferrer-Rosell, B., & MarinéRoig, E. (2018). Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants. Intangible Capital, 14(2), 332–355.
El-Said, O., & Al Hajri, S. (2022). Are customers happy with robot service? Investigating satisfaction with robot service restaurants during the COVID-19 pandemic. Heliyon, 8(3), e08986.
Emir, O. (2016). A study of the relationship between service atmosphere and customer loyalty with specific reference to structural equation modelling. Economic Research-ekonomska Istraživanja, 29(1), 706–720.
Enache, R. G., & Dumitrof, C. B. (2017). Research on correlations between personality traits and prosocial behavior of the young people. Romanian Journal of Experimental Applied Psychology, 8, 285–290.
Ergün, G. S., & Kitapci, O. (2018). The impact of cultural dimensions on customer complaint behaviours: An exploratory study in Antalya/Manavgat tourism region. International Journal of Culture, Tourism and Hospitality Research, 12(1), 59–79.
Fornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research, 18(1), 39–50.
Hair, J. F., Ringle, C. M., & Sarstedt, M. (2011). PLS-SEM: Indeed a silver bullet. Journal of marketing theory and practice, 19(2), pp 139-152.
Haws, K. L., & Bearden, W. O. (2006). Dynamic pricing and consumer fairness perceptions. Journal of Consumer Research, 33(3), 304–311.
Hsu, S. H., Hsiao, C. F., & Tsai, S. B. (2018). Constructing a consumption model of fine dining from the perspective of behavioral economics. PloS one, 13(4), e0194886.
Huang, Y.-A., Lin, C., & Phau, I. (2015). Idol attachment and human brand loyalty. European Journal of Marketing, 49(7–8), 1234–1255.
Hwang, J., Abbas, J., Joo, K., Choo, S. W., & Hyun, S. S. (2022). The Effects of Types of Service Providers on Experience Economy, Brand Attitude, and Brand Loyalty in the Restaurant Industry. International journal of environmental research and public health, 19(6), 3430.
Ivkov, M., Blešić, I., Simat, K., Demirović, D., & Božić, S. (2018). Innovations in the restaurant industry—An exploratory study. Economics of Agriculture, 63(4), 1169–1186.
Jacoby, J. (2002). Stimulus-organism-response reconsidered: An evolutionary step in modeling (consumer) behavior. Journal of Consumer Psychology, 12, 51–57.
Javed, S., Rashidin, S., & Jian, W. (2018). What really matters? A triumph of brand extension: Evidence from Engro Corporation. Journal of Politics, Economy and Management, 1(2), 1–16.
Javed, S., Rashidin, S., Zhu, M, Xu, Z , Jian, W, and Siming Zuo, S., (2021). Combined Effects of Drivers and Impact of Customer Satisfaction on Brand Loyalty: The Contingent Effect of Social Trust. SAGE Open, 2021, 1-18.
Khorasani, S. T., & Almasifard, M. (2018). The development of a green supply chain dual-objective facility by considering different levels of uncertainty. Journal of Industrial Engineering International, 14, 593–602.
Klassen, R. M., Bong, M., Usher, E. L., Chong, W. H., Huan, V. S., Wong, I. Y. F., & Georgiou, T. (2015). Exploring the validity of a teachers’ self-efficacy scale in five countries. Contemporary Educational Psychology, 34(1), 67–76.
Kotler, P., & Keller, K. L. (2009). Marketing management (13th ed.). Pearson Education.
Krammer, S. M. S. (2019). Greasing the wheels of change: Bribery, institutions, and new product introductions in emerging markets. Journal of Management, 45(5), 1889–1926.
Kranzbühler, A.-M., Kleijnen, M. H., Morgan, R. E., & Teerling, M. (2018). The multilevel nature of customer experience research: An integrative review and research agenda. International Journal of Management Reviews, 20, 433–456.
Lähteenmäki, L., & van Trijp, J. C. M. (1995). Hedonic responses, variety seeking tendency and expressed variety in sandwich choices. Appetite, 24, 139–152.
Lee, S., Chua, B.-L., & Han, H. (2020). Variety-seeking motivations and customer behaviors for new restaurants: An empirical comparison among full-service, quick-casual, and quick-service restaurants. Journal of Hospitality and Tourism Management, 43, 220–231.
Lee, S. M., Kim, S. Y., Yoo, S., & Song, T. H. (2019). The crossbuying effect in a multi-vendor loyalty program in Korea. Asian Business & Management.
Liang, Y., & Ju, W. (2016). Interpersonal trust and ability of elderly victims to perform activities of daily living in the Ya’an earthquake reconstruction area, China. Disaster Medicine and Public Health Preparedness, 10(5), 739–745.
Lin, I. Y., & Mattila, A. S. (2010). Restaurant servicescape, service encounter, and perceived congruency on customers’ emotions and satisfaction. Journal of Hospitality Marketing & Management, 19(8), 819–841.
Longart, P., Wickens, E., & Bakir, A. (2018). An investigation into restaurant attributes: A basis for a typology. International Journal of Hospitality & Tourism Administration, 19(1), 95–
Mahdavi, G., & Daryaei, A. A. (2017). Factors affecting the audit process and social theories. Corporate Governance, 17(4), 770–786.
Martínez, P., & Rodríguez del Bosque, I. (2013). CSR and customer loyalty: The roles of trust, customer identification with the company and satisfaction. International Journal of Hospitality Management, 35, 89–99.
Mattila, A. S. (2001). Emotional bonding and restaurant loyalty. Cornell Hotel and Restaurant Administration Quarterly, 42(6), 73–79.
Meesala, A., & Paul, J. (2018). Service quality, consumer satisfaction and loyalty in hospitals: Thinking for the future. Journal of Retailing and Consumer Services, 40(C), 261–269.
Mehmannavazan, S. (2021). The effect of brand communication, customer satisfaction and service quality on brand loyalty: Investigating the mediating role of brand trust, the second international conference on new challenges and solutions in industrial engineering and management and accounting. (In Persian)
Morgan, R. M., & Hunt, S. D. (1994). The commitment-trust theory of relationship marketing. Journal of Marketing, 58, 20–38.
Mujahid, M., Rustam, F., Alasim, F., Siddique, M., & Ashraf, I. (2023). What people think about fast food: opinions analysis and LDA modeling on fast food restaurants using unstructured tweets. PeerJ. Computer science, 9, e1193.
Namkung, Y., & Jang, S. C. (2010). Effects of perceived service fairness on emotions, and behavioral intentions in restaurants. European Journal of Marketing, 44(9/10), 1233–1259.
Newton, K., & Zmerli, S. (2011). Three forms of trust and their association. European Political Science Review, 3(2), 169– 200.
Nield, K., Kozak, M., & LeGrys, G. (2000). The role of food service in tourist satisfaction. International Journal of Hospitality Management, 19(4), 375–384.
Nikhashemi, S. R., Paim, L., Osman, S., & Sidin, S. (2015). The significant role of customer brand identification towards brand loyalty development: An empirical study among Malaysian hypermarkets customer. Procedia—Social and Behavioral Sciences, 207, 182–188.
Nowrozi, H., & Moghadam, R. (2018) The effect of brand experience and brand personality on customers' behavioral and attitudinal loyalty, considering the role of brand prestige, brand trust and customer satisfaction (customers of Zamiad Automobile Company, Iveco brand). The fourth international conference on management, entrepreneurship and economic development. (In Persian)
Nurpour, M., & Panahi, N. (2021). Investigating the effect of product quality, brand image, brand trust on customer satisfaction and customer loyalty - an exploratory study (customers and consumers of Samsung brand smart phones in the 11th district of Tehran, the third international conference on management, tourism and technology. (In Persian)
Oliver, R. L. (1999). Whence customer loyalty? Journal of Marketing, 63, 33–44.
Oliver, R. L., & Swan, J. E. (1989). Consumer perceptions of interpersonal equity and satisfaction in transactions: A field survey approach. Journal of Marketing, 53, 21–35.
Olson, J. C. (1972). Cue utilization in the quality perception process: A cognitive model and an empirical test [Doctoral dissertation]. Purdue University.
Otto, A. S., Szymanski, D. M., & Varadarajan, R. (2020). Customer satisfaction and firm performance: Insights from over a quarter century of empirical research. Journal of the Academy of Marketing Science, 48, 543–564.
Pei, K., & Ayub, A. (2015). Measuring customer satisfaction towards cafeteria services in primary health care setting: A cross-section study among patients and health care providers in Bintulu, Sarawak. Open Access Library Journal, 2, 1–11.
Pleerux, N., & Nardkulpat, A. (2023). Sentiment analysis of restaurant customer satisfaction during COVID-19 pandemic in Pattaya, Thailand. Heliyon, 9(11), e22193.
Rashidin, M. S., Javed, S., Chen, L., & Jian, W. (2020). Assessing the competitiveness of Chinese multinational enterprises development: Evidence from electronics sector. SAGE Open, 10.
Rather, R. A., & Sharma, J. (2017). Customer engagement for evaluating customer relationships in hotel industry. European Journal of Tourism, Hospitality and Recreation, 8(1).
Rather, R. A., Hollebeek, L. D., & Islam, J. U. (2019). Tourismbased customer engagement: The construct, antecedents, and consequences. The Service Industries Journal, 39, 519–540.
Rezazadeh, A., & Davari, A. (2013). Structural equation modeling with PLS software. Tehran: Academic Jihad Publishing Organization. (In Persian)
Robbins, B. G. (2016). From the general to the specific: How social trust motivates relational trust. Social Science Research, 55, 16–30.
Saul, R. J. S., Lee, C. W., Otto, R. P., & Jusni, M. P. (2018). Identification of customer loyalty determinants in service industry. Journal of Business and Management Sciences, 6(4), 171–178.
Singh, A., Beekman, T. L., & Seo, H. S. (2019). Olfactory Cues of Restaurant Wait Staff Modulate Patrons' Dining Experiences and Behavior. Foods (Basel, Switzerland), 8(12), 619.
So, K. K. F., King, C., Sparks, B., & Wang, Y. (2013). The influence of customer brand identification on hotel brand evaluation and loyalty development. International Journal of Hospitality Management, 34, 31–41.
Song, H., Wang, J., & Han, H. (2019). Effect of image, satisfaction, trust, love, and respect on loyalty formation for name-brand coffee shops. International Journal of Hospitality Management, 79, 50–59.
Tenenhaus, M., Amato, S. and Vinzi, V.E. (2004) A Global Goodness-of-Fit Index for PLS Structural Equation Modelling. Proceedings of the XLII SIS Scientific Meeting, 1, pp.739-742.
Thielmann, I., Spadaro, G., & Balliet, D. (2020). Personality and prosocial behavior: A theoretical framework and meta-analysis. Psychological Bulletin, 146(1), 30–90.
Tone, E. B., Nahmias, E., Bakeman, R., Kvaran, T., Brosnan, S. F., Fani, N., & Schroth, E. A. (2019). Social anxiety and social behavior: A test of predictions from an evolutionary model. Clinical Psychological Science, 7(1), 110–126.
Truong, N., Nisar, T., Knox, D., & Prabhakar, G. (2017). The influences of cleanliness and employee attributes on perceived service quality in restaurants in a developing country. International Journal of Culture, Tourism and Hospitality Research, 11(4), 608–627.
Wetzels, M, Odekerken-Schröder, G and Oppen, C.V., (2009). Using PLS Path Modeling for Assessing Hierarchical Construct Models: Guidelines and Empirical Illustration. MIS Quarterly. 33(1), pp. 177-195.
Xia, L., Monroe, K. B., & Cox, J. L. (2004). The price is unfair! A conceptual framework of price fairness perceptions. Journal of Marketing, 68(4), 1–15.
Yang, M., & Luo, S. (2021). Effects of Rural Restaurants' Outdoor Dining Environment Dimensions on Customers' Satisfaction: A Consumer Perspective. Foods (Basel, Switzerland), 10(9), 2172.
Yang, R., Kabba, J. A., Yao, X., Yang, C., Chang, J., Ji, W., Jiang, M., Zhao, M., Wen, J., & Fang, Y. (2022). Current situation and future development of the biopharmaceutical industry in China: A mixed-method study. Frontiers in pharmacology, 13, 911165.
Zandstra, E. H., De Graaf, C., & Van Trijp, H. C. M. (2000). Effects of variety and repeated in-home consumption on product acceptance. Appetite, 35(2), 113–119.
Zare Mehrjardi, F. (2021). Investigating the effect of service quality, customer trust and satisfaction on customer loyalty (Case study: Yazd Electro Desert Company), the second international conference on new challenges and solutions in industrial engineering and management and accounting. (In Persian)
Zeithaml, V. A. (1988). Consumer perceptions of price, quality and value: A means and model and synthesis of evidence. Journal of Marketing, 52, 2–22.
Zeithaml, V. A., & Bitner, M. J. (1996). Services marketing. McGraw-Hill.
Zhong, Y., & Moon, H. C. (2020). What Drives Customer Satisfaction, Loyalty, and Happiness in Fast-Food Restaurants in China? Perceived Price, Service Quality, Food Quality, Physical Environment Quality, and the Moderating Role of Gender. Foods (Basel, Switzerland), 9(4), 460.