Impact of hotel-restaurant image and quality of physical-environment, service, and food on satisfaction and intention
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Han, Heesup | - |
dc.contributor.author | Hyun, Sunghyup Sean | - |
dc.date.accessioned | 2022-07-14T07:21:40Z | - |
dc.date.available | 2022-07-14T07:21:40Z | - |
dc.date.created | 2021-05-11 | - |
dc.date.issued | 2017-05 | - |
dc.identifier.issn | 0278-4319 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/152475 | - |
dc.description.abstract | This study developed a theoretical framework in which overall image, image congruence, and quality of physical environment, service, and food affect guests' satisfaction and intentions to revisit a luxury hotel restaurant and visit other restaurants of the same hotel by considering the influence of conspicuousness as a moderator. The measurement model assessment revealed that all items included an acceptable level of measurement quality. Results of the structural analysis indicated that the research variables were in general significantly associated; quality dimensions and satisfaction had a mediating role; and the impact of satisfaction and overall image on decision formation was greater than that of other variables. Moreover, the structural invariance model assessment indicated that conspicuousness acted as a significant moderator. Overall, our proposed theoretical framework was found to include a sufficient power in predicting patrons' intentions for luxury hotel restaurant products. Using this quantitative approach, our research objectives were wholly achieved. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.title | Impact of hotel-restaurant image and quality of physical-environment, service, and food on satisfaction and intention | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Hyun, Sunghyup Sean | - |
dc.identifier.doi | 10.1016/j.ijhm.2017.03.006 | - |
dc.identifier.scopusid | 2-s2.0-85016516533 | - |
dc.identifier.wosid | 000400219100009 | - |
dc.identifier.bibliographicCitation | INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT, v.63, pp.82 - 92 | - |
dc.relation.isPartOf | INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT | - |
dc.citation.title | INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT | - |
dc.citation.volume | 63 | - |
dc.citation.startPage | 82 | - |
dc.citation.endPage | 92 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | ssci | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Social Sciences - Other Topics | - |
dc.relation.journalWebOfScienceCategory | Hospitality, Leisure, Sport & Tourism | - |
dc.subject.keywordPlus | CUSTOMER SATISFACTION | - |
dc.subject.keywordPlus | MODERATING ROLE | - |
dc.subject.keywordPlus | BEHAVIORAL INTENTIONS | - |
dc.subject.keywordPlus | LUXURY RESTAURANTS | - |
dc.subject.keywordPlus | REVISIT INTENTIONS | - |
dc.subject.keywordPlus | LOYALTY | - |
dc.subject.keywordPlus | PERCEPTIONS | - |
dc.subject.keywordPlus | CONGRUENCE | - |
dc.subject.keywordPlus | PRICE | - |
dc.subject.keywordPlus | CONSUMPTION | - |
dc.subject.keywordAuthor | Luxury hotel restaurant | - |
dc.subject.keywordAuthor | Physical environment quality | - |
dc.subject.keywordAuthor | Service quality | - |
dc.subject.keywordAuthor | Food quality | - |
dc.subject.keywordAuthor | Customer satisfaction | - |
dc.subject.keywordAuthor | Intentions | - |
dc.identifier.url | https://www.sciencedirect.com/science/article/pii/S0278431916301785?pes=vor | - |
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