Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/94060
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dc.contributorSchool of Hotel and Tourism Managementen_US
dc.creatorHwang, Yen_US
dc.creatorWang, Xen_US
dc.creatorGuchait, Pen_US
dc.date.accessioned2022-08-11T01:06:48Z-
dc.date.available2022-08-11T01:06:48Z-
dc.identifier.issn0959-6119en_US
dc.identifier.urihttp://hdl.handle.net/10397/94060-
dc.language.isoenen_US
dc.publisherEmerald Group Publishing Limiteden_US
dc.rights© Emerald Publishing Limited. This AAM is provided for your own personal use only. It may not be used for resale, reprinting, systematic distribution, emailing, or for any other commercial purpose without the permission of the publisher.en_US
dc.rightsThe following publication Hwang, Y., Wang, X. and Guchait, P. (2022), "When observers of customer incivility revisit the restaurant: roles of relationship closeness and norms", International Journal of Contemporary Hospitality Management, Vol. 34 No. 11, pp. 4227-4244 is published by Emerald and is available at https://dx.doi.org/10.1108/IJCHM-12-2021-1490en_US
dc.subjectCustomer incivilityen_US
dc.subjectDeontic justice theoryen_US
dc.subjectRelationship normen_US
dc.subjectScript theoryen_US
dc.titleWhen observers of customer incivility revisit the restaurant : roles of relationship closeness and normsen_US
dc.typeJournal/Magazine Articleen_US
dc.identifier.spage4227en_US
dc.identifier.epage4244en_US
dc.identifier.volume34en_US
dc.identifier.issue11en_US
dc.identifier.doi10.1108/IJCHM-12-2021-1490en_US
dcterms.abstractPurpose: Considerable research has examined the negative consequences of customer incivility on employees (e.g. turnover intention and sabotage behavior toward the customer). However, there is scant research investigating how other customers, as observers, may react to incivility. This knowledge gap should be filled because hospitality services are often consumed in the public setting where customers can observe and be influenced by each other. The purpose of this study is to fill this gap by examining observing customers’ willingness to revisit the company following customer incivility.en_US
dcterms.abstractDesign/methodology/approach: Participants are American consumers recruited from a crowdsourced online panel. Two scenario-based experimental studies in the restaurant setting are conducted. Customer incivility and relationship norms (communal versus exchange) are manipulated, while relationship closeness is measured.en_US
dcterms.abstractFindings: Study 1 shows that following fellow customer incivility (vs civility), observing customers’ intention to revisit the company was lower when they perceive a distant relationship with the employee. This intention did not differ regardless of incivility and civility when they perceive a close relationship with the employee. Study 2 shows that when observing customers perceive a communal relationship with the employee, their revisit intention was even higher following customer incivility (vs civility).en_US
dcterms.abstractPractical implications: Hospitality managers need to train employees to identify signs of customer incivility and assume appropriate actions to reduce the negative consequences on observers. Hospitality managers should also communicate their expectations for respectful customer behaviors through an organization-wide campaign. Finally, hospitality businesses should foster a close relationship with their customers, particularly a communal relationship to offset the negative consequences of customer incivility on observers.en_US
dcterms.abstractOriginality/value: This study adds to previous research by challenging the universally negative view of customer incivility. The authors do so by examining the moderating effects of relationship closeness and norms in observer reactions to customer incivility. This study contributes to previous research drawing on script theory and deontic justice theory.en_US
dcterms.accessRightsopen accessen_US
dcterms.bibliographicCitationInternational journal of contemporary hospitality management, 2022, v. 34, no. 11, p. 4227-4244en_US
dcterms.isPartOfInternational journal of contemporary hospitality managementen_US
dcterms.issued2022-
dc.identifier.scopus2-s2.0-85130955310-
dc.identifier.eissn1757-1049en_US
dc.description.validate202208 bcchen_US
dc.description.oaAccepted Manuscripten_US
dc.identifier.FolderNumbera1546-
dc.identifier.SubFormID45385-
dc.description.fundingSourceOthersen_US
dc.description.fundingTextThe Hong Kong Polytechnic University (Grant #: 1-UAJX)en_US
dc.description.pubStatusPublisheden_US
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