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Comparison with Service Quality Models in Coffee Shop  

Kim, Hyojin (Dept. of Tourism & Convention, Busan National University)
Kim, Byung-Gook (Dept. of Hotel & Tourism, Daegu University)
Publication Information
Culinary science and hospitality research / v.21, no.5, 2015 , pp. 50-58 More about this Journal
Abstract
The purpose of this study is to identify the causal relationships between service quality, consumer satisfaction, and behavioral intention in coffee shop. Additionally, the stud aims at focusing on whether or not consumer satisfaction plays a moderating role between service quality and behavioral intention. Statistical techniques that involve frequency, reliability, exploratory factor analysis, and structural equation modeling were performed. In the third research model, consumer satisfaction was unfolded as a moderating variable that enables to be a key player between service quality and behavioral intention. Limitations and considerations of this study were discussed for future study.
Keywords
coffee shop; service quality; satisfaction; behavioral intention;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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