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首页> 外文期刊>Journal of the Korean Society of Food Science and Nutrition >Mediating Effects of Perceived Value on the Relationship between University Foodservice Quality Attributes and Satisfaction of Chinese Students in Daejeon
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Mediating Effects of Perceived Value on the Relationship between University Foodservice Quality Attributes and Satisfaction of Chinese Students in Daejeon

机译:感知价值对大田中国学生餐饮服务质量属性与中国学生满意度之间关系的中介作用

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摘要

The purposes of this study were to investigate the effects of university foodservice quality attributes on Chinese students' satisfaction, as well as the mediating effects of perceived value on the relationship between foodservice quality attributes and satisfaction. A total of 250 university students in Daejeon were surveyed, and 216 responses were returned. Excluding responses with significant missing data, 196 responses were used for data analysis. The reasons for using university foodservice were'meal plan' (37.8%) and 'time saving' (22.4%), whereas the reasons for not using university foodservice were 'untasty food' (33.2%) and 'limited menu selection' (27.6%). Results confirm that enhanced performance of food quality, service quality, sanitation, and convenience had favorable effects on perceived value and satisfaction. Further, perceived value had a significant positive influence on satisfaction. In analyzing the mediating role, the effect of foodservice quality attributes on satisfaction was partially mediated by perceived value.
机译:本研究的目的是调查大学餐饮服务质量属性对中国学生满意度的影响,以及感知价值对餐饮服务质量属性与满意度之间关系的中介作用。对大田地区的250名大学生进行了调查,并返回了216条回应。除了有大量缺失数据的答复外,还有196项答复用于数据分析。不使用大学餐饮服务的原因是“用餐计划”(37.8%)和“节省时间”(22.4%),而不使用大学餐饮服务的原因是“不美味的食物”(33.2%)和“菜单选择有限”(27.6) %)。结果证实,提高食品质量,服务质量,环境卫生和便利性的性能对感知价值和满意度具有良好的影响。此外,感知价值对满意度具有显着的积极影响。在分析中介作用时,食品服务质量属性对满意度的影响部分由感知价值来介导。

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