The relationships among overall quick-casual restaurant image,perceived value,customer satisfaction,and behavioral intentions

The purpose of this research is to explain the relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions in the quick-casual restaurant industry. The findings indicate that overall quick-casual restaurant image significantly influences perceived value, and overall quick-casual restaurant image and perceived value had a significant role in influencing customer satisfaction. Additionally, overall quick-casual restaurant image, perceived value, and customer satisfaction are significant predictors of customers’ behavioral intentions. Finally, customer satisfaction can act as a partial mediator in the relationship between overall quick-casual restaurant image/perceived value and behavioral intentions. Furthermore, we discuss the theoretical and managerial implications of the findings and future research ideas.     

Perceptions of Chinese restaurants in the U.S.: What affects customer satisfaction and behavioral intentions?

This study investigates American customers’ perceptions of Chinese restaurants in the U.S., using the Importance–Performance Analysis (IPA) approach. This study also examines which attributes of Chinese restaurants influence American customers’ satisfaction and behavioral intentions. The IPA shows that environmental cleanliness and attentive service are two important areas where Chinese restaurateurs can make improvements. In addition, food taste and service reliability appear to be key attributes for Chinese restaurants’ success. Overall, this study indicates that food quality, service reliability and environmental cleanliness are three pivotal attributes to create satisfied customers and positive post-dining behavioral intentions. Chinese restaurant managers should reasonably allocate their limited resources to restaurant attributes based on their contributions to customer satisfaction and behavioral intentions.     

The effects of interactional fairness on satisfaction and behavioral intentions: Mature versus non-mature customers

Given the growing number of mature people, mature consumer behavior has become an increasingly important area of interest to marketers. This article focuses on the effects of interactional form of service fairness to mature customers as compared to non-mature in the U.S. restaurant industry. Following a two-step approach, this study investigates how age differences moderate the relationships between interactional fairness and satisfaction/behavioral intentions. This research stresses the mediating role of satisfaction between interactional fairness and future behavioral outcomes. The findings have important implications for the successful management of customer relationships in a restaurant setting. Limitations and future research directions are also discussed.     

Experience quality,perceived value,satisfaction and behavioral intentions for heritage tourists

This paper examines the visitor experience of heritage tourism and investigates the relationships between the quality of those experiences, perceived value, satisfaction, and behavioral intentions. A total of 447 respondents completed a survey conducted at four main heritage sites in Tainan, Taiwan. Using structural equation modeling (SEM) technique, the results reveal the direct effects of the quality of experience on perceived value and satisfaction. However, it is the indirect and not direct effects of the quality of experience that impact on behavioral intentions when mediated by perceived value and satisfaction. Overall, the relationship “experience quality → perceived value → satisfaction → behavioral intentions” appears to be evident.     

Determinants of dining satisfaction and post-dining behavioral intentions

The purpose of this research is to empirically investigate the determinants and consequences of dining satisfaction with restaurant services. A total of 338 undergraduate business students participated in this research. Results reveal that there exist three sources of customers’ satisfaction with restaurant services: positive emotions, perceived service quality and negative emotions. Positive emotions have more impact on customers’ satisfaction than negative emotions. In addition, emotions mediate the impact of perceived service quality on dining satisfaction. Finally, satisfaction has a significant impact on recommendation, customer loyalty and willingness to pay more.     

The effect of airport atmospherics on satisfaction and behavioral intentions: testing the moderating role of perceived safety

International airports have been notable spaces due to their reinforced roles and the increase in the number of users. Nevertheless, there are not many studies on the relationships among the physical environment of the airport, perception of airport safety, customer satisfaction, and behavioral intentions. To fill this gap, this study has attempted to (1) examine the relationships among the physical environment of the airport, satisfaction, and behavioral intentions; (2) discover which element of physical circumstances has an influence on satisfaction; and (3) ascertain perceived airport safety as a moderator between satisfaction and behavioral intentions. The data were collected through wireless channels, using the snowball method. The findings disclosed that facility aesthetics is the strongest component of the physical surroundings of the airport in eliciting satisfaction, and satisfaction has a major impact on behavioral intentions. Despite the invalid moderation effect of perceived airport safety, safety was clarified as a direct driver of satisfaction through additional analysis.     

Perceived justice in service recovery and behavioral intentions: The role of relationship quality

This study examined restaurant customers’ perceptions of justice according to service recovery effort levels and whether perceived justice influences customers’ future behavioral intentions. This study also investigated whether the effects of perceived justice on future behavioral intentions vary across customers’ relationship quality levels. The results showed that high recovery efforts were consistently evaluated highly in terms of perceived justice when compared to low recovery efforts, regardless of the level of relationship quality. Additionally, perceived justice brought about by service recovery efforts has a positive effect on customers’ future behavioral intentions. Hierarchical regression analyses suggested that relationship quality plays a moderating role between perceived justice and behavioral intentions in the distributive and procedural justice dimensions. Implications for the restaurant industry are also discussed.     

The effects of dining atmospherics: An extended Mehrabian–Russell model

This study examined the relationships among dining atmospherics, emotional responses, perceived value, and behavioral intentions, using Chinese restaurants as its research setting. Results of the study revealed that dining atmospherics had significant effects on customers’ positive emotions, negative emotions, and perceived value. Further, both positive and negative emotions and perceived value also influenced customers’ post-dining behavioral intentions. Perceived value not only functioned as the greatest contributor to behavioral intentions but also mediated the relationship between emotional responses and behavioral intentions. Positive emotions and negative emotions had asymmetric effects on perceived value. Positive emotions showed a stronger capability in predicting perceived value. Chinese restaurant managers must utilize the effects of restaurant atmospherics to improve customers’ perceived value of the restaurant and their revisit intentions. Other practical implications are discussed as well.     

Servicescape,positive affect,satisfaction and behavioral intentions: The moderating role of familiarity

This study is the first to assess the relationships between substantive and communicative servicescape, positive affect, satisfaction, and behavioral intentions in a highly substantively staged hotel setting, as well as the moderating effects of brand and architectural familiarity. One hundred fifty online responses were obtained from guests who stayed at a hotel in the Rioja region of Spain, designed by world-renowned architect Frank Gehry, famous for creating architectural landmarks that disrupt the local landscape. Data were analyzed utilizing Partial Least Squares – Structural Equation Modeling (PLS-SEM). Findings show that both substantive and communicative servicescape positively influence hotel customers’ positive affect, which has a positive impact on satisfaction, and which in turn significantly increases behavioral intentions. Brand familiarity moderates the relationship between substantive servicescape and positive affect, with the influence being greater for participants with low familiarity than for those with high familiarity. Theoretical and practical implications are discussed in detail.     

The impact of advertising on patrons’ emotional responses,perceived value,and behavioral intentions in the chain restaurant industry: The moderating role of advertising-induced arousal

The purpose of this study was twofold: to investigate the structural relationships between patrons’ emotional responses induced by advertising, their perceived value, and their behavioral intentions in the chain restaurant industry; and to investigate which attributes of advertising bear the strongest impact on behavioral intentions. Based on the literature review, six evaluative dimensions of advertising were derived: relevant news, brand reinforcement, stimulation, empathy, familiarity, and confusion. Theoretical relationships between these six evaluative dimensions and patrons’ emotional responses, perceived value, and behavioral intentions were derived based on the literature review. Following the collection and analysis of data obtained from chain restaurant patrons, it was found that four dimensions of advertising in particular (relevant news, stimulation, empathy, and familiarity) have a significant impact on inducing emotional responses in patrons. Among the four dimensions, stimulation was found to bear the most significant effect on patrons’ emotional responses. It can thus be stated that advertising-induced emotional responses positively influence patrons’ perceived value. During this study, it was found that the level of arousal induced by advertising plays a moderating function in the relationship between patrons’ emotional responses and hedonic value. The possible interpretations of these findings and their managerial implications are discussed in the latter part of this article.     

The impact of personal and functional aspects of restaurant employee service behaviour on customer satisfaction

Employee behaviour plays a significant role in satisfying restaurant customers, however, there is a paucity of research highlighted personal and functional aspects of employee behaviour and their influence on customer satisfaction. Accordingly, this study aims to bring a deeper insight of the impact of restaurant employee service behaviour on customer satisfaction. Using survey approach, the current study collected data from 212 tourists who had a dining experience in Jordan. The results of data analysis showed that both functional and personal aspects of service behaviour where able to explain customer satisfaction, with higher contribution of personal aspects over the functional ones. Depending on study’s findings, some implications were suggested including a recommendation to foodservice managers to adopt reinforcement programs that improve functional and personal aspects of their employees. A further recommendation was proposed to marketers, to give a higher attention to personal aspects of foodservices in their marketing activities.     

The influence of multiple types of service convenience on behavioral intentions: The mediating role of consumer satisfaction in a Taiwanese leisure setting

Service organizations are looking for ways to better deliver consumer value and to increase consumers’ purchase intentions. Organizations can differentiate themselves by making their services easier to consume, that is, more convenient. Service convenience is complex and is comprised of five convenience types, namely, decision, access, transaction, benefit, and post-benefit. Research into service convenience has examined how these types of convenience affect consumers’ experiences and intentions, but limited research has studied it within a leisure setting. With data collected from a sample of 443 Taiwanese, this research uses mediated regression to examine the influence of the five types of convenience on consumers’ behavioral intentions, and the mediating role satisfaction plays in the relationship. The findings indicate that only benefit and post-benefit convenience are associated with improved behavioral intentions and that satisfaction partially mediates the relationship for those two types of convenience. The implications for theory and practice are discussed.     

Modelling the relationship between attribute satisfaction,overall satisfaction,and behavioural intentions in Australian ski resorts

This study models the relationship between attribute satisfaction, overall satisfaction, and behavioural intentions within the context of ski resorts. Utilising a sample of 426 respondents, K-means cluster analysis is used to develop five motivational ski tourist segments, and the influence of attribute satisfaction on overall satisfaction is determined for each tourist segment. A structural equation model (SEM) is used to confirm the relationship between attribute satisfaction, overall satisfaction and behavioural intentions. The study found that different tourist segments were motivated by different attributes and it is not necessary for all attributes to be satisfied in order to achieve overall satisfaction and positive behavioural intentions. The results provide destination managers with insights to influence overall satisfaction, manage tourists’ behavioural intentions, and improve destination competitiveness.     

The role of the rural tourism experience economy in place attachment and behavioral intentions

This study aims to empirically explore the effect of the experience economy on place attachment and behavioral intentions through emotions and memory. To do so, the rural tourism context was selected as it not only provides small accommodation units in the countryside, but is also related to a set of possible activities involving both passive and active participation by guests. The survey was conducted using a self-administered questionnaire distributed to individuals experiencing rural holidays in the South of Portugal. A convenience sample of participants, resulting on 222 usable questionnaires, was employed to test the model. The partial least squares (PLS) approach was used to treat the data. The findings demonstrated the role of pleasant arousal and memory as mediators between experience and behavioral intentions. An excited and pleased guest is more likely to memorize the experience. Nevertheless, the effect of pleasant arousal and memory on place attachment was not proven. The findings also lead to managerial implications, limitations and suggestions for future research.     

The fading affect bias: Examining changes in affect and behavioral intentions in restaurant service failures and recoveries

The fading affect bias (FAB) refers to the way in which affect associated with a negative event fades more quickly than affect associated with a positive event. The FAB is a healthy coping behavior developed by humans to deal with negative emotions. Drawing on the FAB hypothesis, this study investigated whether customers’ negative experiences of service failures faded more quickly from their memories than positive experiences did, such as contentedness with recovery efforts and overall satisfaction. This study also examined the moderating role of the type of service failure and service recovery on changes in the intensity of the FAB. The results suggest that individuals dissipate their anger about negative service experiences and their discontent by reappraising the event in a more positive light and by boosting implicit positive experiences (i.e., the experiences provided in service recovery). However, the amount of affect that faded significantly differed among failure types. The results also demonstrated that service recovery can help individuals evaluate a service more positively and reduce their intentions to engage in negative behaviors over time. The theoretical and managerial implications of this study are discussed in detail.     

The impact of website quality on customer satisfaction and purchase intentions: Evidence from Chinese online visitors

With the increasing popularity of online shopping and being the most populated country in the world, China is one of the major online markets now and is likely to become the largest market in the future. In the academic literature, website quality has generally been recognized as a critical step to drive business online. As such, numerous studies have been devoted to website quality and evaluations. Research efforts are, however, in need of understanding the use of websites in regards to online customers’ behavior, especially Chinese customers. This study developed and empirically tested a conceptual model of the impact of website quality on customer satisfaction and purchase intentions. Results indicated that website quality has a direct and positive impact on customer satisfaction, and that customer satisfaction has a direct and positive impact on purchase intentions. While the influence of website quality on purchase intentions exists, customer satisfaction does significantly mediate this effect. Drawing on the empirical findings, managerial implications and recommendations for future research are offered.     

Differences in social evaluations and their effects on employee job attitudes and turnover intentions in a restaurant setting

The current research examines the effects of employees' social evaluations of their coworkers and managers on job satisfaction, organizational commitment, and turnover intentions. This study enhances existing literature on the perceived work environment of restaurants, with the inclusion of two fundamental social dimensions that people often use in order to evaluate other individuals or groups, namely: their perceived warmth and competence. Hierarchical cluster analyses demonstrated that employees tend to perceive their coworkers and managers in two opposing ways, and independent-samples t-tests showed that employees' job satisfaction, organizational commitment, and turnover intentions differ significantly according to such divergent social perceptions. Managerial and academic implications are discussed in detail.     

Customer satisfaction using low cost carriers

Low cost carriers (LCCs) have a competitive advantage over full service carriers (FSCs) in several nations due to their lower fares and similar levels of service quality. Not all customers' needs are alike, and the market characteristics found in the LCCs industry may influence customers' attitudes. Thus, this study examines the relative importance of perceived service quality and the relationship between perceived service quality, customer satisfaction and behavioral intention using multidimensional methods. The results from this study indicate that the significant dimensions of customer satisfaction are tangibles and responsiveness. In addition, the study confirms the significant consequences of customer satisfaction including word-of-mouth communication, purchase intentions, and complaining behavior. Based on these results, carriers should develop tangibles and responsiveness for the enhancement of customer satisfaction and behavioral intentions.     

Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants

The objectives of this study are to examine the Generation Y consumer segments’ selection attributes and behavioral intentions toward green restaurants. A survey was administered to college students between the ages of 17 and 30 at a university in a Southeastern United States city. This study identified four different consumer segments of Generation Y college students according to their food-related lifestyles. Across the four segments, there were significant differences in selection attributes. In addition, significant differences were identified between the four segments regarding their behavioral intentions toward green restaurants. Finally, the marketing implications for the target groups are discussed.     

Using verbal attention to enhance restaurant customer satisfaction and behavior

Managing and developing positive customer relationships is a critical factor in the success of a restaurant. In this study, waitresses either asked customers about their satisfaction with the food or service before proposing tea or coffee, or they directly proposed coffee or tea without asking about satisfaction. It was found that the number of customers who ordered coffee/tea was significantly higher when the waitress asked the customers about their satisfaction. The theoretical and practical interest of studying the effect of verbal communication toward customers is discussed.