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http://dx.doi.org/10.20878/cshr.2017.23.4.007

The Relationships among Selection Attribute, Trust, Experiential Value, and Recommendation for Sport Center Consumers  

Kim, Hwa-Young (School of Hospitality & Tourism Management, Kyungsung University)
Park, Hea-Bin (School of Hospitality & Tourism Management, Kyungsung University)
Park, Joung-Mi (Dept. of Food and Cooking, Kyungki University)
Lee, Sang-Mook (School of Hospitality & Tourism Management, Kyungsung University)
Publication Information
Culinary science and hospitality research / v.23, no.4, 2017 , pp. 66-73 More about this Journal
Abstract
This study was performed to verify the relationships among selection attribute, restaurant trust, experiential value, and recommendation focusing on sport center consumers. The data were collected from visitors who registered more than three months in the sport center in South Korea. Total 500 survey was distributed and 330 participants were used for further statistical analysis. SPSS 23.0 and AMOS 21.0 for Windows were used for statistical analysis. Five factors of selection attribute (menu, interior, exterior, staff, convenience) were extracted, and measured by using 15 questions. According to the results of this study, interior, exterior, and staff factors have positive effects on restaurant trust, and interior and menu were significant predictors of the experiential value. In addition, present study confirmed the theoretical relationship among trust, experiential value, and recommend intention as perceived by sport center visitors. Although there are many studies which demonstrated the relationships among selection attribute and other outcome variables, little research explained the relationships among the variables from sport center consumers. Therefore, this study will contribute to provide meaningful results and some practical implications for both academia and the related foodservice industry.
Keywords
Sport center consumers; Selection attribute; Trust; Experiential value; Recommendation;
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Times Cited By KSCI : 5  (Citation Analysis)
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