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http://dx.doi.org/10.7318/KJFC.2007.22.1.032

Perceived Risk, Perceived Quality, Multi-dimensional Menu Value, Satisfaction and Loyalty - Antecedents and Consequences of Multi-dimensional Menu Value -  

Yoo, Young-Jin (Department of Food Service Industry, Catholic University of Daegu)
Ha, Dong-Hyun (Department of Hotel Convention Management, Donguk University at Gyeongju)
Publication Information
Journal of the Korean Society of Food Culture / v.22, no.1, 2007 , pp. 32-42 More about this Journal
Abstract
The purpose of this study was to investigate how menu quality, human ${\cdot}$ amenity service quality, perceived risk affected quality ${\cdot}$ price menu value, social ${\cdot}$ emotion menu value and how quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value influenced satisfaction. Also this study investigated how satisfaction affected loyalty. The model was tested in hotel restaurants settings of five-star hotels using a sample of customers visiting and enjoying menus in Daegu metropolitan city and Gyeongju city. Empirical results confirmed that not only do menu quality and human ${\cdot}$ amenity service quality increase quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value but that perceived risk reduces social ${\cdot}$ emotion menu value. It was also found that significant antecedents of satisfaction were quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value. Also, loyalty was also found to be a significant consequences of satisfaction.
Keywords
perceived risk; perceived quality; multi-dimensional menu value; satisfaction; loyalty;
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