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The Structural Relationship between LOHAS Image, Well-being Menu, Emotional Response, Satisfaction and Loyalty of Hotel Restaurants  

Lee, Ja-Jae (Dept. of Food Service Management and Culinary, Gyeongju University)
Lee, Yeon-Jung (Dept. of Food Service Management and Culinary, Gyeongju University)
Publication Information
Culinary science and hospitality research / v.22, no.5, 2016 , pp. 295-312 More about this Journal
Abstract
Thus purpose of this study is to examine the structural relationship among the LOHAS image of hotel restaurants, customer well-being menu preference, emotional responses, customer satisfaction, and customer loyalty. To test the hypotheses, a survey was conducted of luxury hotel customers in Busan and Seoul. Of the 400 questionnaires distributed 341 was used final analysis. For the hypotheses testing, frequency analysis, reliability and validity analyses SPSS was used while AMOS was employed to examine the relationship among the measured concepts. The results of testing are shown as follows: LOHAS image of hotel restaurants does have a positive effect on well-being propensity, as well as on customer emotional responses. The cooking function factor of well-being propensity results in a negative emotional responses, while the attractiveness factor of well-being propensity brings about a positive emotional responses. Emotional responses positively affect customer satisfaction, which then positively influences customer loyalty. The arising concept of LOHAS in the service industry can help to develop new menu items for LOHAS or well-being oriented customers. In particular, well-being menu propensity and emotional responses may become more important considerations in marketing strategy formation. This thesis provides a theoretical background of LOHAS image, well-being menu propensity, and emotional responses.
Keywords
LOHAS image; well-being menu; emotional response; satisfaction; loyalty; hotel restaurants;
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Times Cited By KSCI : 7  (Citation Analysis)
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