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Cheerful emotions are associated with achievement goals and quiescence emotions are associated with protection goals. The compatibility between consumer's goal orientation and the types of emotions can be extended to linking the types of emotions with the types of the product attributes used in advertisement. Previous studies have kept silent about the roles of differences between types of feelings induced from different advertisements on evaluating target advertised. The purpose of this paper is to explore the different effects of emotions triggered by the advertising information on evaluating the target.

Restaurant attributes were classified into hedonic and performance and reliability attributes. In total, three types of scenarios and advertisements were developed to induce the specific affect and 165 undergraduate students were assigned to one of three groups, each group consisting of 55 participants. Different scenarios and advertisements were provided to different group members and participants filled out the questionnaire. ANOVA was used to verify differences of feeling types (cheerful and quiescent) induced from each scenario and advertisement. Multiple regression analysis was used to verify the effects of feeling types induced from each scenario and advertisement on restaurant evaluations.

The appeals created by using each attribute induce positive emotions differently between the types of attributes which have a strong influence on restaurant appraisal. That is, the appeal using hedonic and performance attributes helps consumers feel cheerful more than quiescence. In addition, the appeal by using reliability attributes helps consumers feel more quiescence than cheerful. Also the cheerful emotions have more positive influences on restaurant appraisal than quiescence emotions do when appealed by using hedonic and performance attributes. Furthermore, quiescence emotions have more positive influences on restaurant appraisal than cheerful emotions when appealed by using reliability attributes.

It is of great importance for restaurant marketers to induce positive affects useful for customers' evaluation in a competitive environment. This research provides the insights into the roles of specific emotions induced from three types of restaurant attributes on the evaluation. Marketers should examine what types of goals consumers have and make an effort to trigger emotions by carefully using product attribute to be advertised to be consistent with the goals.

The main theoretical contribution of this paper is to extend prior affect‐as‐information researches to the effects of specific feelings compatible with certain types of restaurant attributes on evaluation.

This paper aims to investigate the moderating roles of emotional arousal levels (elevated vs mild) and emotional valence (positive vs negative) stemming from outcomes of self-regulatory goal pursuit in understanding effectiveness of the product attribute type on product evaluation.

Drawing on the literature on goals, emotions and behaviors, this research advances and tests hypotheses with two studies and an ANOVA.

This study shows that when consumers experience positive emotions stemming from the success of self-regulatory goals (approach vs avoidance), the impact of product attribute type on product evaluations is primarily driven by the emotional arousal levels and that the type of regulatory goals does not matter. In contrast, when consumers experience negative emotions stemming from the failure of goal pursuit, the impact of product attribute type is determined not only by the emotional arousal levels but also by the type of goals.

Marketing managers should use appropriate product attributes in advertisements that match with the consumers’ emotional arousal levels, emotional valence and regulatory goals by identifying customers’ specific emotional state and its source.

This study shows that emotional valence moderates the impact of emotional arousal levels on the effectiveness of product attribute types in advertisements, and that the regulatory goals as the source of such emotions matter only under the elevated negative emotions. The major contribution of this research is that to understand the impact of emotions stemming from regulatory goal pursuit on product evaluations, not only emotional valence but also emotional arousal levels and regulatory goals should be taken into consideration.

This study aims to examine grocery shoppers' beliefs about store attributes as antecedents to shopping value by exploring whether dimensions of store attribute beliefs have differential effects (i.e. strength and direction) on hedonic versus utilitarian shopping value.

Shoppers at three grocery outlets in a Norwegian city were approached. After they had agreed to participate in the survey, they received a package containing an information letter, the questionnaire, and the pre‐paid return envelope. A total of 572 (60 per cent response rate) questionnaires were returned within two weeks of delivery.

Findings from a survey of grocery shoppers suggest that one unique store attribute (e.g. personal interaction) can relate negatively to utilitarian shopping value and positively relate to hedonic shopping value, while others (e.g. physical aspects) may have the opposite valence, or direction to the different dimensions of shopping value.

Future studies should also include not only shopping value antecedents, but also consequences such as repatronage intentions and anticipation, satisfaction, loyalty and positive word of mouth.

Developing adaptive selling techniques and combinations of store layouts may be useful strategies to overcome the differential effects of store attributes on shopping values.

This study shows the differential effects that store attributes can have on shopping value. This research extends previous research, which has focused largely on the main effects of store attributes (i.e. one‐dimensional measures of store attributes), by finding support for significant interactions between the two types of shopping value and dimensions of store attributes.

The purpose of this paper is to improve our understanding of how firms can maintain longitudinal satisfaction. Previous research on longitudinal satisfaction demonstrates that the product attributes weight on satisfaction shifts over time. However, the existing literature lacks an understanding of the intervening mechanism. Inspired by the hedonic adaptation theory, this research first argues that the shift depends on the attribute’s variability. Then, it posits that hedonic adaptation might play a mediation role in connecting the attribute’s weight and longitudinal satisfaction. Finally, the research incorporates consumer intentional activities into the antecedents of longitudinal satisfaction.

The authors test a series of hypotheses across two studies. Using the Slope-shift Parameter Theory and Structural Equation Modeling, data collected from smartphone owners in four MBA classes (Study 1) and eight business venues in China (Study 2) are analyzed to confirm the research model.

The findings suggest that hedonic adaptation occurs during the ownership process. It is revealed that both the attribute’s variability and consumption behavior play important roles in sustaining long-term satisfaction, confirming the mediating effects of hedonic adaptation on the relationship above.

The hedonic adaptation theory is applied to study the mediating role of product attribute variability and consumption behavior in sustaining customer satisfaction over time. Three contributions are offered: First, hedonic adaptation occurs during the ownership process; second, the attribute’s variability and consumption behavior both play important roles in sustaining longitudinal satisfaction; third, the mediating effects of hedonic adaptation are confirmed for the relationship between attribute’s variability and sustaining satisfaction and consumption behavior and sustaining satisfaction.

The purpose of this paper is twofold: first, to determine the extent to which hedonic and utilitarian attitudes and loyalty are influenced by perceived financial performance (PFP) and executive compensation plan image (ECPI) in financial services; second, the authors evaluate relationships among hedonic and utilitarian attitudes, trust, and loyalty.

Using a quasi-experimental design in Study 1 the authors test the relationship between antecedents (PFP and ECPI) and relational elements (attitudes, trust, and loyalty) to address the first objective. To accomplish the second objective, the authors employ structural equation modeling in Study 2 to test the relationship among hedonic and utilitarian attitudes, trust, and loyalty.

Study 1 confirms that PFP and ECPI positively impact both hedonic and utilitarian attitudes but do not directly affect loyalty. Study 2 demonstrates a positive association between utilitarian attitudes and trust, although the hedonic attitudes-trust relationship is negative. Hedonic attitudes are also significantly related to utilitarian attitudes. Finally, trust mediates the relationship between attitudes and loyalty.

Building customer trust is an important correlate of loyalty, and emphasizing an attribute-based aspect of perceived financial service generates greater trust compared to enhancing a non-attribute aspect (i.e. minimizing negative effects on image of executive compensation plans).

The authors link attitude research to service/relationship quality research and discover that attitudes are indirectly related to loyalty through increases in trust. The findings suggest that perceived image and performance of financial services are important to relationship quality when applied to financial services.

The current research aims to explore the differential effects of bundling products with guarantees (explicit promises of product performance) or with diagnostic kits (kits that allow the user to measure actual product performance) on pre‐purchase product evaluations. It is proposed that when product performance evaluation relies on external sources of information, the effect of a guarantee exceeds the effect of a self‐diagnostic kit. However, when product performance evaluation relies on internal information or self‐reports, product evaluations are better leveraged by an offer of a diagnostic kit than by a guarantee.

The first study examines the differential effects of guarantees and of diagnostic kits on pre‐purchase evaluations of hypothetical products as a function of the mode of evaluation of product performance (internal versus external information sources). The second study explores these effects on pre‐purchase evaluations of actual products, and further includes a control condition.

The findings confirm the hypothesis that a guarantee (diagnostic kit) leads to higher product evaluations than a diagnostic kit (guarantee) when product performance evaluation relies on external (internal) sources of information.

The relative benefits of bundling guarantees or diagnostic kits to product offers have not been examined to date. The current research not only demonstrates this relative effect and its underlying mechanism, but also identifies the product attributes that contribute to this effect.

This study aims to answer an important question of how brand-related communications, including advertising and sales promotion contents, which are disseminated on social media platforms, can enhance positive brand image and evoke favourable behavioural intention from consumers.

This study surveys 615 consumers of automotive brands across Malaysia. The data were analysed with AMOS, which was used to specify both the measurement and structural models. The mediating effect of both hedonic and functional brand images was tested using the bootstrapping approach in AMOS and Sobel test.

The findings reported in this research demonstrate that there are positive and significant relationships between social media advertising content, social media sales promotion content, hedonic brand image, functional brand image and behavioural intention. Both hedonic and functional brand images have significant mediating effects on social media advertising content, social media sales promotion content and behavioural intention. However, the relationship between social media advertising content and behavioural intention is insignificant.

This paper proffers insights to brand managers and marketers on how to leverage on social media contents by unearthing the roles of traditional marketing communications such as social media advertising and promotional information in enhancing brand preference and improving consumers’ purchase intention.

This research advances the discussions in the realm of social media communications and branding by examining the mediating effects of both hedonic and functional brand images of automotive brands. In addition, this study focuses on two essential marketing communications, advertising and sales promotions, which are commonly disseminated by brand managers on social media platforms.

The purpose of this paper is to explore the effect of the product attribute beliefs of ready-to-drink (RTD) coffee beverages (i.e. content sensory, packaging and branding, and content functional attributes) on perceived value (i.e. utilitarian and hedonic value) and repurchase intention.

In the study survey, 401 participants who had purchased RTD coffee beverages within the previous month were included. Structural equation modelling was employed to analyse the survey data.

The findings indicate that consumers of RTD coffee beverages form utilitarian and hedonic value perceptions through content sensory, packaging and branding, and content functional attribute beliefs. Furthermore, utilitarian value is one of the most crucial determinants of repurchase intentions. The findings further reveal that whereas content functional attribute beliefs have a dominant influence on utilitarian value, content sensory attribute beliefs have a greater influence on hedonic value.

The findings of this study can serve as a reference for RTD coffee beverage companies to develop new products and communication strategies.

The purpose of this paper is to identify the relative importance of four main attributes of food products for consumer’s choice. These are price, taste, environmental friendliness and healthfulness, tested across hedonic and utilitarian food products (milk and ice-cream). The weighting of attributes involved in food choices is a complex phenomenon, as consumers must consider contradictory requirements when making their choices. Consumers’ decision-making processes might also be influenced by food category. Some food products are mostly consumed for pleasure, whereas others are consumed because of their nutritional value.

The study employs a choice-based conjoint technique, which addresses how consumers make trade-offs across a set of product attributes.

The results indicate that price and taste attributes are rated as the most important for both hedonic and utilitarian food products. However, when the authors group consumers according to their product preferences, the relative importance of product attributes changes. Specifically, the importance of environmental friendliness and healthfulness is much higher among the health-conscious and environmentally conscious segments than for other segments.

To the knowledge, this is the first study comparing the importance of this combination of product attributes (price, taste, calorie content and eco-label) across hedonic and utilitarian foods in a choice-based conjoint setting. Moreover, a new way of grouping consumers according to their ethical-value profiles enables the authors to create a psychographic description of these segments, and to relate it to their food attribute preferences.

IThis study aims to investigate the effects of the consumption motivations of restaurant customers on their perception of the importance of experiential and functional restaurant attributes.

A total of 330 questionnaires were issued in China (168) and Korea (162). The resulting data were analyzed using SPSS 22.0 to verify the reliability and validity of the measured variables. Structural equation modeling was used to test the hypotheses of the study.

The results showed that customers with hedonic consumption motivation were more sensitive to the experiential attributes than to the functional attributes of a restaurant. In addition, those customers with utilitarian consumption motivation were more influenced by functional attributes than by experiential attributes. However, these relationships differed between China and Korea. In China, the consumers’ hedonic motivation had a stronger relationship with functional restaurant attributes, which reflects a culture that emphasizes pragmatism.

This study analyzed the relationship between the motives to eat at a restaurant and the evaluation of restaurant attributes and how this differed between China and Korea, while suggesting practical implications.