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The purpose of this study was first to examine how goal-oriented attendees and experiential-oriented attendees were related with their overall satisfaction and loyalty of the destination with respect to international food and wine festival. It also investigated how these relations are mediated by different dimension of experiential consumption values such as consumer return on investment (CROI, active value), escapism (active value) and service excellence (reactive value) and aesthetics (reactive value).

Self-administered questionnaires were distributed to and collected from attendees at the 2011 Food Network South Beach Wine and Food Festival in Miami, Florida. A total of 450 subjects were collected from attendees indicating a response rate of about 88 per cent. Total 13 hypotheses were tested using structural equation model (SEM) with AMOS, and the results were interpreted adapting Mathwick’s (2001) typology of experiential value.

The findings indicate that goal-oriented attendees had stronger relationship with reactive experiential values such as service excellence and aesthetics than active values, whereas experiential-oriented attendees had more significant relations with active experiential values such as CROI and escapism than reactive values. In addition, CROI, escapism and service excellence were found to have a positive influence on the overall satisfaction with the festival; in turn, the attendees’ satisfaction had a positive effect on their intention to revisit the destination. Further, the results demonstrated that all experiential values, including CROI and escapism (active values), and service excellence and aesthetics (reactive values), played a mediating role between goal-oriented/experientially oriented attendee and satisfaction with the festival.

The festival organizers and managers should understand what drives the attendees’ participation in the festival. Implementing experiential marketing through various dimensions of experiential value can attract more potential attendees, provide unique experiences and create favorable perception toward the destination.

The research is original in terms of conceptualizing and empirically testing the relation between experiential consumption values and behavior loyalty within the special events and festivals with a specific focus on international food and wine festival. A finding of particular importance here is verifying the unique characteristics of goal-/experiential-oriented attendees in festival settings and determining the linkages between these different attendees and active/reactive experiential values, not to mention the relation with the overall satisfaction and loyalty to the festival destination.

Travellers who love to try different foods and who frequently follow up on food-related news and topics consider themselves to be “foodies”. The main aim of this research was to identify the relationships among food consumption motivations, experiential values and well-being of foodies.

A questionnaire survey was distributed to foodies from the Chinese mainland, Hong Kong and Macao in March–May 2019 who were aged 18 and above and who had visited Taiwan within the prior two years. Some 480 valid responses were received based on intercepts at airports and the data, based on a conceptual model, were analysed through structural equation modelling (SEM).

Three paths among the key variables showed significant and positive relationships. Additionally, the mediating effect of food experiential values on emotions and well-being was identified.

The findings provide insights for food and hospitality scholars and the related literature since “foodie” is a rather new concept that is lacking in sufficient empirical and conceptual research. The research examines the relationships among experiential values, motivations and emotions and their influences on the well-being of foodies. In past studies on food consumption motivations and emotions, food experiential values were not included as a variable of potential influence. The research subjects were confined to foodies from the Chinese mainland (including Hong Kong and Macao) who were in Taiwan. Hence, the generalisation based on the sample may be limited.

This research produces useful information on the behaviour of Chinese foodies when they are travelling. Preparers of food and beverages and tourism retailers should supply food that represents local cultural characteristics and design relevant local food souvenirs with the appropriate packaging.

Communities need to realise that not all visitors are alike and that some have a deeper interest in local foods and their historical and cultural roots.

Although numerous studies on the behaviours of Chinese tourists have been conducted, the research on their food consumption characteristics is limited. To date, no empirical studies have examined the relationships among foodies, food consumption motivations, food experiential values, emotions and well-being of mainland Chinese tourists, which is a knowledge gap in understanding this important market segment.

The purpose of this paper is to examine the influence of experiential marketing modules, service quality and social judgement on experiential values of young customers. The paper also investigates the effects of experiential values on customer satisfaction (CS) and post-purchasing behaviour. In addition, the paper intends to strengthen the shift in marketing paradigm and to provide insightful enhancements to the literature.

An instrument was developed to measure how strategic experiential module (Schmitt, 1999), social judgement module (Rosenberg et al., 1968) and service quality perceptions of customers influence functional and emotional values. Primary data were gathered through surveying 402 respondents in order to diagnose young customers’ experiences in popular coffee stores in Phnom Penh, Cambodia. The constructs and their interrelationships were examined based on partial least square-structural equation modelling (PLS-SEM).

The results of PLS-SEM were found to be adequate in terms of validity and reliability. The results revealed that some of experiential modules and service quality have positive stimuli on experiential values. These contributions postulate an impetus for potential exploration in numerous service settings.

The study assesses the effect of shopping experiences of young customers on experiential values, social judgement, CS and post-purchase shopping attitudes. It is anticipated that by filling this gap, this study will assist in strengthening marketing strategies, which requires an alteration in the existing business atmosphere. The suggestions and results for future research are discussed in detail accordingly.

The purpose of this study is to analyze the relative higher impact of brand experiential value over brand functional value in generating brand equity, consumer–brand identification and positive word-of-mouth (WOM). It also analyzes whether the impact of these brand values in building brand outcomes depends on consumers’ age.

Information was collected from a sample of 332 consumers by personal interviews. Respondents provide information about their consumption experiences with a specific brand from a stated list of 14 experiential and non-experiential brands.

Results suggest that the effect of brand experiential value on brand equity and consumer-brand identification was higher than that of brand functional value. By contrast, positive WOM was more influenced by brand functional value. Furthermore, the results also confirm that as consumers age, brand experiential value exhibits a significant higher effect than brand functional value on brand outcomes.

A potential shortcoming is the common method bias. As far as one questionnaire was used to measure all study constructs, the strength of the causal relationships among constructs may have been inflated.

For brand managers, the key implications concern on how to effectively allocate brand investment to build stronger brand equity and consumer-brand identification and stimulated positive WOM.

Despite the greater importance that the experiential perspective is gaining in the brand literature and the voices proclaiming that experiential value will matter most, this is the first empirical research paper that analyzes that the relative superiority of experiential value over functional value depends on the brand outcomes pursued and consumers’ age.

The purpose of this paper is to examine the influence of experiential modules and service quality on perceived values of young customers and, respectively, on satisfaction and word of mouth, as well as intention to pay more and revisit. In this endeavour, the study illustrates unique the context of experiential modules and attempts to highlight several improvements in the literature.

An instrument was developed to measure how strategic experiential module, social judgment module and service quality perceptions of customers influence their functional and emotional experiential value. Primary data, which were gathered by surveying 660 respondents, diagnosed young customers’ experiences in well-known coffee shops in Phnom Penh, Cambodia. Measurement of constructs and its interrelationships were examined based on partial least square–structural equation modelling (PLS–SEM).

The results of SEM through PLS method were acceptable in terms of reliability and validity. The empirical results revealed that some of strategic experiential modules and service quality perceptions of young customers have positive influences on experiential value. These contributions postulate an impetus for future research in various service settings.

Regarding the role, the study assesses the role of shopping experiences of young consumers on experiential value, customer satisfaction and post-purchase attitudes. It is anticipated that by filling this knowledge gap, the research will assist in strengthening marketing strategies, which require an adjustment in the current business environment. The detailed results and suggestions for future research are discussed further.

B&B stays have enjoyed popularity in China over recent decades. This study examines the impacts of the three dimensions of tourist experiential quality on the perceived functional and emotional value and customer satisfaction with B&B stays in Southwestern China.

Questionnaires were collected from 433 Chinese visitors in Southwestern China. Partial least squares–structural equation modeling (PLS-SEM) was used to test the significance of the relationship that exists among experiential quality, perceived value and tourist satisfaction.

The research results proved that experiential quality predicts customer satisfaction with B&B stays as mediated by perceived functional and emotional values. The specific experiential quality - fun – has the strongest effect on both perceived functional value and emotional value between the three dimensions of experiential quality.

Since fun is viewed as the most significant element, B&B providers should consider creating a more joyful encounter for tourists. They should enrich the activities and improve service to strengthen the experiential quality perceived by the tourists. Both relational experiences and authentic local experiences should be incorporated into the activities and services provided.

This is likely to be the first study to investigate the influence of three dimensions of experiential quality on perceived functional and emotional value and satisfaction from the B&B industry in China. The findings provide value through actionable insights into experiential qualities, functional and emotional values that drive tourist satisfaction.

Customer's experiential value is influenced by external as well as internal factors. This study was an effort to explore the impacts of two relevant internal factors (lifestyle and involvement) and one important external factor (atmospherics) on experiential value. Further, it investigates the influence of experiential value on two pertinent outcomes (customer satisfaction and positive word of mouth).

A survey-based questionnaire was used to collect the data (n = 354) from fashion retail shoppers in NCR region in India and was analysed using structural equation modelling.

The results revealed that positive influence of atmospherics, involvement and lifestyle on experiential value dimensions. Subsequently, the study showed experiential value influences customer satisfaction, which further leads to positive word of mouth.

The study was carried out in fashion retail stores in National Capital Region in India. Therefore, further investigation is required for generalising the results. Theoretical and managerial contributions of the study are further discussed in the paper.

Arguably, this paper is an initial attempt to explore the antecedents and consequences of experiential value in the context of fashion retailing.

The primary purpose of this research is to segment food festivalgoers based upon their experiential value. Once those segments are found, it aims to examine whether the segments differ with regard to their perceived level of satisfaction, delight and loyalty.

A self-administered questionnaire was designed to assess the on-site festival experiential value, satisfaction, delight and loyalty of local and overseas visitors at the Macau International food festival. Data were analyzed by using the factor and cluster approach. To profile segments, a series of chi-square tests, ANOVAs and multivariate analysis of variance were performed.

This study uncovered three underlying dimensions of experiential value and classified four segments based on their experiential value among the food festivalgoers, which provides insightful implications for festival organizers and marketers. The segments differed in age, education level and place of residence. Furthermore, the multi-experiential value group was the most important segment, showing the highest festival satisfaction, delight and loyalty.

Experiential value reflects a core value of festival attendees, where the experience is a determining factor in the creation of a successful festival and desirable outcomes. Limited studies, however, have been conducted to segment food festival markets according to their festival experience. This study identified experiential value, applying it as a segmentation criterion within a food festival setting.

Taking a mixed-method approach, this research developed and validated a novel, value-centric experience framework delineating robotic involvement in the service encounter and its subsequent impact on customers' experiences.

Focused on robotic restaurant businesses where robots are mainly involved in food production processes, this research utilized online customer review data and a multistage, mixed-method design for empirical examination. Automated thematic analysis was first adopted to facilitate a comprehensive understanding of the empirical reality as reflected in online customer reviews. Following an analytic induction process, a theoretical framework was developed integrating prior literature with the empirical reality to uncover the relationships across robotic involvement, experiential values and evaluative outcomes. A theory-driven, dictionary-based content analysis together with path analysis further enabled empirical validation of the developed theoretical framework.

The current research developed and validated a value-centric experience framework to theorize robotic involvement in the service encounter and its downstream impact on customers' experiences. Specifically, this framework conceptualizes robotic involvement as a five-dimensional composition of robotic visibility, competency, performanism, co-creativity and prominence. In addition, the framework specifies seven dimensions of experiential values revolving around high-tech–high-touch robotic service encounters, namely sensorial, utilitarian, hedonic, social, agentic, epistemic and aesthetic values. Following empirical validation, this framework sheds light on robotic involvement and experience design for high-tech–high-touch service businesses aiming to incorporate robots in their service encounters.

Drawing on classic service role theory and consumption value theory, this research developed and validated a novel theoretical model connecting robotic involvement dimensions with experiential consumption values and downstream customer evaluative outcomes. This research and theoretical framework open an exciting avenue for future research in robotic services and customer experiences.

In marketing literature, notions of experience and consumer value have continuously been revisited since early works in the 1980s. This chapter deals with how tourism services are a paradigmatic realm for the analysis and application of the experiential approach by (a) providing evidence of the idiosyncrasy of the experiential approach for tourism services based on their high subjectivity, the relevance of emotions and sensations, their aggregated nature and the many interactions and contexts they provoke, and (b) reviewing previous works applying the experiential perspective to tourism, which are varied and multifaceted. Dimensions of tourism experiential value correspond to cognitive, affective, relational and sensorial aspects, which are present in the various phases of the tourism consumption process. Insights for both researchers and practitioners interested in the world of experiences in tourism are offered, as well as future lines of research to continue the challenge of studying tourism experiences.