Effects of third-party certification on patrons' service quality evaluation in the luxury-restaurant industry

Jun Jinhyun; Kang Juhee; Hyun Sunghyup Sean

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Effects of third-party certification on patrons' service quality evaluation in the luxury-restaurant industry

机译：第三方认证对豪华餐厅行业顾客服务质量评估的影响

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摘要

Purpose - The purpose of this paper is to incorporate third-party certification to test a theoretical model that demonstrates the effects of third-party certification on perceived food quality, perceived service quality, and trust and the effects of these factors on word of mouth (WOM) intentions in the context of luxury restaurants. It also investigates the moderating roles of attention to social comparison information (ATSCI) and the education level.

机译：目的-本文的目的是结合第三方认证来测试一个理论模型，该模型演示了第三方认证对感知食品质量，感知服务质量和信任的影响，以及这些因素对口碑的影响（ WOM）在豪华餐厅中的意图。它还调查了关注社会比较信息（ATSCI）和教育水平的调节作用。

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来源
《British Food Journal》 |2017年第4期|771-789|共19页
作者
Jun Jinhyun; Kang Juhee; Hyun Sunghyup Sean;
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作者单位

Univ Hawaii Manoa, Sch Travel Ind Management, Honolulu, HI 96822 USA;

Univ Cent Florida, Rosen Coll Hospitality Management, Orlando, FL 32816 USA;

Hanyang Univ, Sch Tourism, Seoul, South Korea;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类
关键词
Service quality; Food quality; Attention to social comparison information (ATSCI); Education level; Luxury restaurant; Third-party certification;

机译：服务质量;食品质量;对社会比较信息（ATSCI）的关注;教育水平;豪华餐厅;第三方认证;

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Effects of third-party certification on patrons' service quality evaluation in the luxury-restaurant industry

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