...Heesu Han; Jing Li; Hayeon (Hailey) Choi Purpose This study aims to examine how active seniors (aged 50–70) perceive and engage with serving robots in restaurants, focusing on how perceived coolness influences their co-creation experience ( CCE ), subjective well-being and revisit intentions...

... behavior. Findings All five dimensions contributed to the overall memorability of a dining experience, with affect being the primary factor. Overall memorability was positively related to subjective well-being and actual eWOM behavior. Restaurant safety measures were positively related to the overall...

... of gastronomy experience through cooking classes, this study aims to explore the relationships among gastronomy experience, cocreation, experience satisfaction, subjective well-being (SWB) and quality of life (QOL). Data were obtained from domestic tourists who attended the Korean temple food cooking...

... quantitatively analyzed to examine the multidimensionality of tourists’ MLFCEs as well as their influence on outcome variables. Findings The findings indicate that MLFCEs significantly explain diners’ attitude toward local food, subjective well-being, intention to recommend and attitudinal loyalty. Also...

...Juan Tang; Cevat Tosun; Tom Baum Purpose To address Generation Z’s role in the emerging workforce, this paper aims to examine Chinese Generation Z’s subjective well-being (SWB) during their internship in the hospitality and tourism industry through the lens of Chinese cultural values. It explores...

... support to improve employee support mechanisms. Organizations should also pay attention to improving employee subjective well-being beyond the work place. Improving the well-being of employees and supporting employees can help reduce turnover and may increase employee satisfaction, guest satisfaction...