Examining the coffee consumption phenomenon in Vietnam through the structured experience lens

References

• Altinay, L., Song, H., Madanoglu, M., & Wang, X. L. (2019). The influence of customer-to-customer interactions on elderly consumers’ satisfaction and social well-being. International Journal of Hospitality Management, 78, 223–233. https://doi.org/10.1016/j.ijhm.2018.09.005
   Web of Science ®Google Scholar
• Batterton, K. A., & Hale, K. N. (2017). The likert scale what it is and how to use it. Phalanx, 50(2), 32–39.
   Google Scholar
• Beall, G. H. (2002). IRI achievement award address: Exploratory research remains essential for industry. Research-Technology Management, 45(6), 26–30. https://doi.org/10.1080/08956308.2002.11671530
   Web of Science ®Google Scholar
• Brink, P. J., & Wood, M. J. (1998). Advanced design in nursing research (2nd ed.). SAGE Publications Inc.
   Google Scholar
• Bui, D. L., & Nguyen, H. H. (2022). Sensory marketing on customers’ satisfaction: A tale from the second largest coffee exporter. International Journal of Economics and Business Research, 23(1), 35–55. https://doi.org/10.1504/IJEBR.2022.119336
   Google Scholar
• Bui, T. H., Nguyen, H. V., & Pham, N. T. (2017). The effects of selected marketing mix elements on customer based brand equity: The case of coffee chains in Vietnam. Practices and Research in Marketing, 8(1), 38–47.
   Google Scholar
• Carvalho, F. M., & Spence, C. (2018). The shape of the cup influences aroma, taste, and hedonic judgements of specialty coffee. Food Quality and Preference, 68, 315–321. https://doi.org/10.1016/j.foodqual.2018.04.003
   Web of Science ®Google Scholar
• Chandler, J., & Shapiro, D. (2016). Conducting clinical research using crowdsourced convenience samples. Annual Review of Clinical Psychology, 12(1), 53–81. https://doi.org/10.1146/annurev-clinpsy-021815-093623
   PubMed Web of Science ®Google Scholar
• Chen, X., Lee, T. J., & Hyun, S. S. (2022). How does a global coffeehouse chain operate strategically in a traditional tea-drinking country? The influence of brand authenticity and self-enhancement. Journal of Hospitality & Tourism Management, 51, 176–186. https://doi.org/10.1016/j.jhtm.2022.03.003
   Web of Science ®Google Scholar
• Chen, L. H., Wang, M. J. S., & Morrison, A. M. (2021). Extending the memorable tourism experience model: A study of coffee tourism in Vietnam. British Food Journal, 123(6), 2235–2257. https://doi.org/10.1108/BFJ-08-2020-0748
   Web of Science ®Google Scholar
• Choi, Y. G., Ok, C., & Hyun, S. S. (2017). Relationships between brand experiences, personality traits, prestige, relationship quality, and loyalty: An empirical analysis of coffeehouse brands. International Journal of Contemporary Hospitality Management, 29(4), 1185–1202. https://doi.org/10.1108/IJCHM-11-2014-0601
   Web of Science ®Google Scholar
• Chung, K. C., Pillsbury, M. S., Walters, M. R., & Hayward, R. A. (1998). Reliability and validity testing of the Michigan hand outcomes questionnaire. The Journal of Hand Surgery, 23(4), 575–587. https://doi.org/10.1016/S0363-5023(98)80042-7
   PubMed Web of Science ®Google Scholar
• Cutler, S. Q., & Carmichael, B. A. (2010). The dimension of the tourist experience. In M. Morgan, P. Lugosi, & J. R. B. Ritchie (Eds.), The tourism and leisure experience: Consumer and managerial perspectives (pp. 3–26). Channel View.
   Google Scholar
• Donnet, M. L., Weatherspoon, D. D., & Hoehn, J. P. (2007). What adds value in specialty coffee? Managerial implications from hedonic price analysis of central and South American e-auctions. International Food and Agribusiness Management Review, 10, 1–18.
   Google Scholar
• Duerden, M. D., Ward, P. J., & Freeman, P. A. (2015). Conceptualizing structured experiences: Seeking interdisciplinary integration. Journal of Leisure Research, 47(5), 601–620. https://doi.org/10.18666/jlr-2015-v47-i5-6096
   Web of Science ®Google Scholar
• Ellis, G. D., Freeman, P. A., Jamal, T., & Jiang, J. (2019). A theory of structured experience. Annals of Leisure Research, 22(1), 97–118. https://doi.org/10.1080/11745398.2017.1312468
   Web of Science ®Google Scholar
• Ellis, G. D., Jiang, J., Freeman, P. A., Lacanienta, A., & Jamal, T. (2020). Leisure as immediate conscious experience: Foundations, evaluation, and extension of the theory of structured experiences. Journal of Leisure Research, 51(5), 581–600. https://doi.org/10.1080/00222216.2020.1754735
   Web of Science ®Google Scholar
• Emerson, R. W. (2021). Convenience sampling revisited: Embracing its limitations through thoughtful study design. Journal of Visual Impairment and Blindness, 115(1), 76–77. https://doi.org/10.1177/0145482X20987707
   Web of Science ®Google Scholar
• Ferreira, J., & Ferreira, C. (2018). Challenges and opportunities of new retail horizons in emerging markets: The case of a rising coffee culture in China. Business Horizons, 61(5), 783–796. https://doi.org/10.1016/j.bushor.2018.06.001
   Web of Science ®Google Scholar
• Ferreira, J., Ferreira, C., & Bos, E. (2021). Spaces of consumption, connection, and community: Exploring the role of the coffee shop in urban lives. Geoforum; Journal of Physical, Human, and Regional Geosciences, 119, 21–29. https://doi.org/10.1016/j.geoforum.2020.12.024
   Web of Science ®Google Scholar
• Han, H., Nguyen, H. N., Song, H., Chua, B. L., Lee, S., & Kim, W. (2018). Drivers of brand loyalty in the chain coffee shop industry. International Journal of Hospitality Management, 72, 86–97. https://doi.org/10.1016/j.ijhm.2017.12.011
   Web of Science ®Google Scholar
• Heale, R., & Twycross, A. (2015). Validity and reliability in quantitative studies. Evidence-Based Nursing, 18(3), 66–67. https://doi.org/10.1136/eb-2015-102129
   PubMedGoogle Scholar
• Jeon, S., Park, C., & Yi, Y. (2016). Co-creation of background music: A key to innovating coffee shop management. International Journal of Hospitality Management, 58, 56–65. https://doi.org/10.1016/j.ijhm.2016.07.006
   Web of Science ®Google Scholar
• Kang, J., Tang, L., Lee, J. Y., & Bosselman, R. H. (2012). Understanding customer behavior in name-brand Korean coffee shops: The role of self-congruity and functional congruity. International Journal of Hospitality Management, 31(3), 809–818. https://doi.org/10.1016/j.ijhm.2011.09.017
   Web of Science ®Google Scholar
• Kwame Opoku, E., Tham, A., Morrison, A. M., & Wang, M. J. S. (2023). An exploratory study of the experiencescape dimensions and customer revisit intentions for specialty urban coffee shops. British Food Journal, 125(5), 1613–1630.
   Web of Science ®Google Scholar
• Lee, W. S., Moon, J., & Song, M. (2018). Attributes of the coffee shop business related to customer satisfaction. Journal of Foodservice Business Research, 21(6), 628–641. https://doi.org/10.1080/15378020.2018.1524227
   Google Scholar
• Lunneborg, C. E. (2007). Convenience sample. In G. Ritzer (Ed.), The Blackwell encyclopedia of sociology (pp. 788–790). Blackwell Publishing.
   Google Scholar
• Magnini, V. P., Crotts, J. C., & Zehrer, A. (2011). Understanding customer delight: An application of travel blog analysis. Journal of Travel Research, 50(5), 535–545. https://doi.org/10.1177/0047287510379162
   Web of Science ®Google Scholar
• McKenna, S. P., Meads, D. M., Doward, L. C., Twiss, J., Pokrzywinski, R., Revicki, D., Hunter, C. J., & Glendenning, G. A. (2011). Development and validation of the living with chronic obstructive pulmonary disease questionnaire. Quality of Life Research, 20(7), 1043–1052. https://doi.org/10.1007/s11136-011-9850-6
   PubMed Web of Science ®Google Scholar
• Michelle Lee, G. W., Rajaratnam, S. D., & Konar, R. (2018). Key attributes of Malaysian specialty coffee shops: An exploratory investigation. Asia-Pacific Journal of Innovation in Hospitality and Tourism, 7(2), 69–83.
   Google Scholar
• Newman, A., Bavik, Y. L., Mount, M., & Shao, B. (2021). Data collection via online platforms: Challenges and recommendations for future research. Applied Psychology, 70(3), 1380–1402. https://doi.org/10.1111/apps.12302
   Web of Science ®Google Scholar
• Noble, H., & Smith, J. (2015). Issues of validity and reliability in qualitative research. Evidence-Based Nursing, 18(2), 34–35.
   PubMedGoogle Scholar
• Oh, D., Yoo, M. M., & Lee, Y. (2019). A holistic view of the service experience at coffee franchises: A cross-cultural study. International Journal of Hospitality Management, 82, 68–81. https://doi.org/10.1016/j.ijhm.2019.03.022
   Web of Science ®Google Scholar
• Ornelas, S., & Vera, J. (2019). Ground roasted coffee consumers’ ability to determine actual quality: The use of attributes and the role of education level in Mexico. Journal of Food Products Marketing, 25(1), 72–91. https://doi.org/10.1080/10454446.2018.1498043
   Web of Science ®Google Scholar
• Pine, B. J., & Gilmore, J. H. (1998). Welcome to the experience economy. Harvard Business Review, 76(4), 97–105.
   PubMed Web of Science ®Google Scholar
• Pine, B. J., & Gilmore, J. H. (2011). The experience economy (2nd ed.). Harvard Business Review Press.
   Google Scholar
• Plutchik, R. (1980). Emotions: A psychoevolutionary synthesis. Harper and Row.
   Google Scholar
• Samoggia, A., Del Prete, M., & Argenti, C. (2020). Functional needs, emotions, and perceptions of coffee consumers and non-consumers. Sustainability, 12(14), 5694–5726. https://doi.org/10.3390/su12145694
   Web of Science ®Google Scholar
• Silanoi, T., Meeprom, S., & Jaratmetakul, P. (2022). Consumer experience co-creation in speciality coffee through social media sharing: Its antecedents and consequences. International Journal of Quality & Service Sciences, 14(4), 576–594. https://doi.org/10.1108/IJQSS-11-2021-0162
   Web of Science ®Google Scholar
• Smith, S. M., Roster, C. A., Golden, L. L., & Albaum, G. S. (2016). A multi-group analysis of online survey respondent data quality: Comparing a regular USA consumer panel to MTurk samples. Journal of Business Research, 69(8), 3139–3148. https://doi.org/10.1016/j.jbusres.2015.12.002
   Web of Science ®Google Scholar
• Statista. (2022a). Coffee market in Vietnam – statistics and facts. https://www.statista.com/topics/7590/coffee-market-in-vietnam/#dossierContents__outerWrapper
   Google Scholar
• Statista. (2022b). Coffee consumption worldwide from 2012/13 to 2020/21 (in million 60kg bags). https://www.statista.com/statistics/292595/global-coffee-consumption/#:~:text=Coffee%20is%20one%20of%20the,bags%20in%20the%20previous%20year
   Google Scholar
• Strijbosch, W., Mitas, O., van Blaricum, T., Vugts, O., Govers, C., Hover, M., Gelissen, J., & Bastiaansen, M. (2021). Evaluating the temporal dynamics of a structured experience: Real-time skin conductance and experience reconstruction measures. Leisure Sciences, 1–25. forthcoming. https://doi.org/10.1080/01490400.2021.1967233
   Web of Science ®Google Scholar
• Sue, V. M., & Ritter, L. A. (2012). Conducting online surveys. SAGE Publications Inc.
   Google Scholar
• Tran, Q. X., Van Dang, M., & Tournois, N. (2020). The role of servicescape and social interaction toward customer service experience in coffee stores. The case of Vietnam. International Journal of Culture, Tourism and Hospitality Research, 14(4), 619–637. https://doi.org/10.1108/IJCTHR-11-2019-0194
   Web of Science ®Google Scholar
• Tran, Q. X., Van Dang, M., & Tournois, N. (2022). The effects of café servicescape on employee job satisfaction-centered on social interaction, job experience and emotional experience: A study in Vietnam. Journal of Human Resources in Hospitality and Tourism, 21(2), 197–225. https://doi.org/10.1080/15332845.2022.2031607
   Google Scholar
• UNWTO. (2022). Tourism recovery gains momentum as restrictions ease and confidence returns. https://www.unwto.org/news/tourism-recovery-gains-momentum-as-restrictions-ease-and-confidence-returns
   Google Scholar
• Uyar, A., & Bilgin, N. (2011). Budgeting practices in the Turkish hospitality industry: An exploratory survey in the antalya region. International Journal of Hospitality Management, 30(2), 398–408. https://doi.org/10.1016/j.ijhm.2010.07.011
   Web of Science ®Google Scholar
• Van Doorn, G., Woods, A., Levitan, C. A., Wan, X., Velasco, C., Bernal-Torres, C., & Spence, C. (2017). Does the shape of a cup influence coffee taste expectations? A cross-cultural, online study. Food Quality and Preference, 56, 201–211. https://doi.org/10.1016/j.foodqual.2016.10.013
   Web of Science ®Google Scholar
• Van Nes, F., Abma, T., Jonsson, H., & Deeg, D. (2010). Language differences in qualitative research: Is meaning lost in translation? European Journal of Ageing, 7(4), 313–316. https://doi.org/10.1007/s10433-010-0168-y
   PubMed Web of Science ®Google Scholar
• Victorino, L., Verma, R., & Wardell, D. G. (2008). Service scripting: A customer’s perspective of quality and performance. Cornell Center for Hospitality Research, 8, 4–13.
   Google Scholar
• Vu, O. T. K., Duarte Alonso, A., Martens, W., Ha, L. D. T., Tran, T. D., & Nguyen, T. T. (2022). Hospitality and tourism development through coffee shop experiences in a leading coffee-producing nation. International Journal of Hospitality Management, 106, 103300. https://doi.org/10.1016/j.ijhm.2022.103300
   Web of Science ®Google Scholar
• Waxman, L. K. (2006). The coffee shop: Social and physical factors influencing place attachment. Journal of Interior Design, 31(3), 35–53. https://doi.org/10.1111/j.1939-1668.2006.tb00530.x
   Google Scholar
• Waxman, L. K. (2022). Designing coffee shops and cafés for community. Routledge.
   Google Scholar
• Wieczorek-Kosmala, M. (2021). COVID-19 impact on the hospitality industry: Exploratory study of financial-slack-driven risk preparedness. International Journal of Hospitality Management, 94(94), 102799. https://doi.org/10.1016/j.ijhm.2020.102799
   PubMedGoogle Scholar