Customers' perceptions in value and food safety on customer satisfaction and loyalty in restaurant environments: moderating roles of gender and restaurant types

被引：0

作者：

Cha, JaeMin ^{[1
]}

Borchgrevink, Carl P. ^{[1
]}

机构：

[1] Michigan State Univ, Broad Coll Business, Sch Hospitality Business, 645 N Shaw Lane,Room 234, E Lansing, MI 48824 USA

来源：

JOURNAL OF QUALITY ASSURANCE IN HOSPITALITY & TOURISM | 2019年 / 20卷 / 02期

关键词：

Customer perception in food safety; perceived value; customer satisfaction; behavioral intentions; restaurant type; COMMON METHOD BIAS; PERCEIVED VALUE; CONSUMER PERCEPTIONS; SERVICE QUALITY; BEHAVIORAL INTENTION; HEALTH; IMAGE; CONSEQUENCES; VARIABLES; CHOICE;

D O I：

10.1080/1528008X.2018.1512934

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

Using a valid sample of 334 restaurant diners, this study investigated the relative effects of perceived value and food safety on customer satisfaction and customer loyalty. The proposed model was consistent with other cognitive-attitudinal-behavioral frameworks. This study also explored how these two perceptions on customer satisfaction were different based on gender and restaurant type. We found support for all of the hypothesized relationships. Results from the structural equation modeling showed that customer satisfaction mediated the relationships between two antecedents and customer loyalty. Implications of the findings, limitations of the study, and recommendations for future research were discussed.

引用

页码：143 / 161

页数：19

共 17 条

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