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Investigating the key factors affecting behavioral intentions: Evidence from a full‐service restaurant setting

Dev Jani (Department of Tourism Management, College of Business Administration, Dong‐A University, Busan, South Korea)
Heesup Han (Department of Tourism Management, College of Business Administration, Dong‐A University, Busan, South Korea)

International Journal of Contemporary Hospitality Management

ISSN: 0959-6119

Article publication date: 4 October 2011

Abstract

Purpose

This study aimed at investigating factors that contribute to increasing full‐service restaurant customers' behavioral intentions. Unlike previous research, this study integrated both affective and cognitive contributors to customer satisfaction and relationship quality in explaining customers' behavioral intentions.

Design/methodology/approach

Data were obtained through a questionnaire survey of full‐service restaurant customers in a selected US metropolitan area. The data were subjected to structural equation modeling through the AMOS 5 program.

Findings

Among the nine hypothesized paths, six were supported and three new paths were included to improve the model fit. Affect is noted to be a major contributor to both customer satisfaction and behavioral intentions. Customer satisfaction is a direct antecedent to trust but indirect to commitment. Noteworthy is the direct impact of service encounter performance on customer satisfaction.

Research limitations/implications

Despite making use of a sample drawn from only a few selected areas and employing some constructs that are liable to expansion, the study has implications for the hospitality industry from both the theoretical and practical points of view.

Originality/value

This study reappraises the contributors to behavioral intentions in restaurant settings, providing valuable insight to managers on attracting and satisfying their customers.

Keywords

Citation

Jani, D. and Han, H. (2011), "Investigating the key factors affecting behavioral intentions: Evidence from a full‐service restaurant setting", International Journal of Contemporary Hospitality Management, Vol. 23 No. 7, pp. 1000-1018. https://doi.org/10.1108/09596111111167579

Publisher

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Emerald Group Publishing Limited

Copyright © 2011, Emerald Group Publishing Limited