Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 현성협 | - |
dc.date.accessioned | 2019-11-25T06:44:08Z | - |
dc.date.available | 2019-11-25T06:44:08Z | - |
dc.date.issued | 2017-05 | - |
dc.identifier.citation | INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT, v. 63, page. 82-92 | en_US |
dc.identifier.issn | 0278-4319 | - |
dc.identifier.issn | 1873-4693 | - |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0278431916301785?via%3Dihub | - |
dc.identifier.uri | https://repository.hanyang.ac.kr/handle/20.500.11754/114191 | - |
dc.description.abstract | This study developed a theoretical framework in which overall image, image congruence, and quality of physical environment, service, and food affect guests' satisfaction and intentions to revisit a luxury hotel restaurant and visit other restaurants of the same hotel by considering the influence of conspicuousness as a moderator. The measurement model assessment revealed that all items included an acceptable level of measurement quality. Results of the structural analysis indicated that the research variables were in general significantly associated; quality dimensions and satisfaction had a mediating role; and the impact of satisfaction and overall image on decision formation was greater than that of other variables. Moreover, the structural invariance model assessment indicated that conspicuousness acted as a significant moderator. Overall, our proposed theoretical framework was found to include a sufficient power in predicting patrons' intentions for luxury hotel restaurant products. Using this quantitative approach, our research objectives were wholly achieved. (C) 2017 Elsevier Ltd. All rights reserved. | en_US |
dc.description.sponsorship | This work was supported by the research fund of Hanyang University(HY-2017). | en_US |
dc.language.iso | en_US | en_US |
dc.publisher | ELSEVIER SCI LTD | en_US |
dc.subject | Luxury hotel restaurant | en_US |
dc.subject | Physical environment quality | en_US |
dc.subject | Service quality | en_US |
dc.subject | Food quality | en_US |
dc.subject | Customer satisfaction | en_US |
dc.subject | Intentions | en_US |
dc.title | Impact of hotel-restaurant image and quality of physical-environment, service, and food on satisfaction and intention | en_US |
dc.type | Article | en_US |
dc.relation.no | May | - |
dc.relation.volume | 63 | - |
dc.identifier.doi | 10.1016/j.ijhm.2017.03.006 | - |
dc.relation.page | 82-92 | - |
dc.relation.journal | INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT | - |
dc.contributor.googleauthor | Han, Heesup | - |
dc.contributor.googleauthor | Hyun, Sunghyup Sean | - |
dc.relation.code | 2017015277 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF SOCIAL SCIENCES[S] | - |
dc.sector.department | DIVISION OF TOURISM | - |
dc.identifier.pid | sshyun | - |
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