تأثیر کیفیت درک شده مواد غذایی
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تأثیر کیفیت درک شده مواد غذایی

عنوان فارسی مقاله: تأثیر کیفیت درک شده مواد غذایی، انصاف در قیمت، ارزش درک شده و رضایت بر ملاقات دوباره مشتریان و اهداف دهان به دهان به سوی رستوران های مواد غذایی ارگانیک
عنوان انگلیسی مقاله: The influence of perceived food quality, price fairness, perceived value and satisfaction on customers’ revisit and word-of-mouth intentions towards organic food restaurants
مجله/کنفرانس: مجله خرده فروشی و خدمات مصرف کننده – Journal of Retailing and Consumer Services
رشته های تحصیلی مرتبط: مدیریت
گرایش های تحصیلی مرتبط: بازاریابی
کلمات کلیدی فارسی: کیفیت درک شده مواد غذایی، انصاف در قیمت، ارزش درک شده، رضایت مشتری، اهداف ملاقات دوباره، اهداف دهان به دهان، رستوران مواد غذایی ارگانیک
کلمات کلیدی انگلیسی: Perceived food quality، Price fairness، Perceived value، Customer satisfaction، Revisit intentions، Word-of-mouth intentions، Organic food restaurant
نوع نگارش مقاله: مقاله پژوهشی (Research Article)
نمایه: Scopus – Master Journals List – JCR
شناسه دیجیتال (DOI): https://doi.org/10.1016/j.jretconser.2019.05.005
دانشگاه: Department of Business Administration, Sakarya Business School, Sakarya University, Sakarya, Turkey
ناشر: الزویر - Elsevier
نوع ارائه مقاله: ژورنال
نوع مقاله: ISI
سال انتشار مقاله: 2019
ایمپکت فاکتور: 4.218 در سال 2018
شاخص H_index: 65 در سال 2019
شاخص SJR: 1.211 در سال 2018
شناسه ISSN: 0969-6989
شاخص Quartile (چارک): Q1 در سال 2018
فرمت مقاله انگلیسی: PDF
تعداد صفحات مقاله انگلیسی: 8
وضعیت ترجمه: ترجمه نشده است
قیمت مقاله انگلیسی: رایگان
آیا این مقاله بیس است: بله
آیا این مقاله مدل مفهومی دارد: دارد
آیا این مقاله پرسشنامه دارد: ندارد
آیا این مقاله متغیر دارد: دارد
کد محصول: E13448
رفرنس: دارای رفرنس در داخل متن و انتهای مقاله
فهرست انگلیسی مطالب

Abstract


1. Introduction


2. Theoretical background and hypotheses development


3. Methodology


4. Analysis and results


5. Conclusion and implication


References

نمونه متن انگلیسی مقاله

Abstract


The emerging trend of organic food consumption is manifested by the opening of organic food restaurants in the hospitality sector. In this respect, drawing on cue utilization theory, stimulus-organism-response (S–O-R) theory, equity theory and the principle of dual entitlement, the aim of the current study is to investigate the role of perceived food quality (PFQ), price fairness (PF), perceived value (PV) and customer satisfaction (CS) on customers’ revisit and word-of-mouth (WOM) intentions towards organic food restaurants. For this purpose, the empirical data were collected by means of a written survey instrument from customers who had previously visited an organic food restaurant. The hypotheses were analyzed with maximum-likelihood estimation. The findings revealed that PFQ positively influences PF and PV. The significant positive relationships were also confirmed between PF, PV, and CS. The findings were also supported that consumers’ behavioral intentions are influenced by CS. Furthermore, CS acts as a partial mediator among PFQ, PF, PV and behavioral intentions. Some significant theoretical and managerial insights are also presented.


Introduction


The demand for organic food consumption motivates food producers to provide more organic food products and consumers purchase these products from both physical and virtual stores for their household consumption. On the other hand, for dining out, organic food restaurants are a good option for organic food consumers. Therefore, this format enables restaurateurs to achieve a competitive advantage by differentiating themselves from rivals with providing health claims. Despite this potential, still, a considerably limited number of organic food restaurants exits in the hospitality industry. Hence, it is imperative to comprehend the success factors of organic food restaurants for both the hospitality industry and academic researchers. Food scandals have caused consumers to question the quality of food products. Extant literature provides empirical support that PFQ is the most critical factor in customers’ choice of restaurants (Jung et al., 2015; Namkung and Jang, 2007; Filimonau and Krivcova, 2017). Additionally, previous research reported that PFQ is also a critical factor in determining CS, customers’ revisit and word-of-mouth (WOM) intentions (Kim et al., 2009; Liu and Jang, 2009; Ha and Jang, 2010). Particularly, health value, attitude towards healthfulness and taste was found to have an influence on customers’ behavioral intentions towards healthful menu items (Jun et al., 2014). Furthermore, food-related attributes (serving organic and local food or ingredients positively impact customers’ willingness to pay, wait longer and travel farther for a green restaurant (Kwok et al., 2016). As such, customers’ evaluations regarding the quality of these products are vital for the development of organic food restaurants. Hence, it is useful to understand and how customers’ food quality perceptions influence their behavioral intentions towards organic food restaurants for investors and marketers in the hospitality industry.

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