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Perceived quality, authenticity, and price in tourists’ dining experiences: Testing competing models of satisfaction and behavioral intentions
Journal of Vacation Marketing ( IF 4.000 ) Pub Date : 2019-01-21 , DOI: 10.1177/1356766718822675
Birgit Muskat 1 , Tanja Hörtnagl 2 , Girish Prayag 3 , Sarah Wagner 2
Affiliation  

This study examines tourists’ dining experiences and tests competing models of predictors of satisfaction and behavioral intentions. Specifically, we examine the influence of service quality, quality of environment, food quality, price fairness, authenticity, and tourist satisfaction on behavioral intentions. Within the context of mountain hut casual ethnic restaurants and a survey of 304 respondent tourists, we apply partial least squares-structural equation modeling (PLS-SEM) to test both the baseline and the competing, hierarchical latent model. First, results for the baseline model show that satisfaction fully mediates the relationship between the various quality attributes and behavioral intentions. Second, results from the competing model confirm that food quality, service quality, and quality of environment form a second-order construct of perceived quality. Third, results reveal that service quality, quality of the environment, and food quality are best represented as a second-order construct in modeling predictors to evaluate the tourism dining experiences relative to tourist satisfaction and behavioral intentions. Fourth, we show that authenticity is a stronger predictor of satisfaction than price fairness and service quality.

中文翻译:

游客用餐体验中感知的质量,真实性和价格:测试满意度和行为意图的竞争模型

这项研究考察了游客的就餐经历,并测试了满意度和行为意图的预测因子的竞争模型。具体来说,我们研究了服务质量,环境质量,食品质量,价格公平性,真实性和游客满意度对行为意图的影响。在山间小屋休闲民族餐厅和对304位受访者游客的调查的背景下,我们应用偏最小二乘结构方程模型(PLS-SEM)来测试基线和竞争性分层潜伏模型。首先,基线模型的结果表明,满意度完全可以介导各种质量属性与行为意图之间的关系。其次,竞争模型的结果证实了食品质量,服务质量,环境质量形成了感知质量的二阶结构。第三,结果表明,服务质量,环境质量和食品质量在建模预测器以评估与游客满意度和行为意图相关的旅游就餐体验时,可以最好地表示为二阶结构。第四,我们证明,与价格公平性和服务质量相比,真实性是满意度的更强预测指标。
更新日期:2019-01-21
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