Culinary science and hospitality research (한국조리학회지)
- Volume 13 Issue 2
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- Pages.163-173
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- 2007
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
Measuring the Effects of Perceived Sacrifice, Service Quality, Value and Satisfaction on Behavior Intention
행동의도에 미치는 지각된 희생, 서비스질, 가치와 만족의 영향 평가
- Ko, Beom-Seok (Dept. of Hotel Culinary Arts & Wine.Coffee, Daegu Health College) ;
- Kang, Jong-Heon (Dept. of Cooking Science, Sunchon National University)
- Published : 2007.06.30
Abstract
The purpose of this study is to measure the effects of behavioral intention. A total of 273 questionnaires were completed. The equation model was used to measure the causal effect. The results demonstrated that the confirmatory factor analysis model provided an excellent model fit. The comprehensive model yielded a significantly better fit to the data and accounted for a greater share of the variance in behavioral intentions than the five competing models. The effects of satisfaction, perceived value and service quality on behavioral intention were statistically significant. As expected, service quality and value had significant effects on satisfaction. Service quality and perceived sacrifice had significant effects on value. Moreover, service quality and value perceptions had an indirect influence on behavioral intentions. The overall findings offer strong empirical support for the intuitive notion that improving service quality can increase favorable behavioral intentions and decrease unfavorable intentions.
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