Buying Decision: The Choice of Restaurants to Have Dinner

Authors

  • Alcinei Cautela Junior Universidade Anhembi Morumbi
  • Aline de Godoy Moreira Universidade Anhembi Morumbi
  • Claudio Gonsalves de Souza Universidade Anhembi Morumbi
  • Paulo Sergio Goncalves de Oliveira Universidade Anhembi Morumbi
  • Sergio Luis Ignacio de Oliveira Universidade Anhembi Morumbi

Abstract

The aim of this paper is to investigate consumers buying process and selection of a restaurant for dining.  The study employs a questionnaire, and the number of respondents was 383 people. The Engel-Blackwell-Miniard (2005) model was used to create a conceptual research framework to guide the analysis of consumers' behavior when choosing restaurants to have dinner, and how consumers identify a need, search for information, analyze these decisions, buy and behave after the purchase process. The results suggest that consumers' choices follow a linear method when they decide about a restaurant which they will have dinner, which confirms the Engel-Blackwell-Miniard (2005) models. Based on the findings, practical implications are proposed.

Author Biographies

  • Alcinei Cautela Junior, Universidade Anhembi Morumbi
    Alciney Cautela Júnior is Professional Master in Food Beverage Student, MBA Coordinator and Graduation Professor at Universidade Anhembi Morumbi and FMU. His current research’s focuses on ethnic Restaurants Consumers Behavior.
  • Aline de Godoy Moreira, Universidade Anhembi Morumbi
    Aline de Godoy Moreira is Professional Master in Food Beverage Student at Universidade Anhembi Morumbi and Restaurant’s Consultant. Her current research’s focuses on Restaurant Indicators analyses.
  • Claudio Gonsalves de Souza, Universidade Anhembi Morumbi
    Claudio Gonsalves de Souza is Professional Master in Food Beverage Student at Universidade Anhembi Morumbi and Under graduation Professor at Universidade Anhembi Morumbi. His current research’s focuses on Information Technology applied for Restaurants
  • Paulo Sergio Goncalves de Oliveira, Universidade Anhembi Morumbi

    Paulo Sergio Gonçalves de Oliveira is Post Graduation Professor at Professional Master in Universidade Anhembi Morumbi. His current research’s focuses on Structural Modeling Analyses, Multicriteria Analyses and Descriptive Statistics applied for Food and Beverage Management.

  • Sergio Luis Ignacio de Oliveira, Universidade Anhembi Morumbi
    Sérgio Luis Ignácio de Oliveira is Post Graduation Professor at Professional Master in Universidade Anhembi Morumbi. His current research’s focuses on Marketing, Consumer Behavior, Marketing History, Neuromarketing and Structural Modeling Analyses applied for Food and Beverage Management.

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Published

2019-06-01

Issue

Vol. 16 No. 5 (2019)

Section

Articles

License

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How to Cite

“Buying Decision: The Choice of Restaurants to Have Dinner” (2019) e-Review of Tourism Research, 16(5). Available at: https://ertr-ojs-tamu.tdl.org/ertr/article/view/398 (Accessed: 1 May 2024).