| Summary: | 碩士 === 大仁科技大學 === 休閒健康管理研究所 === 98 === The research checks the matching degree between the service-quality effect model and the teppanyaki restaurants based on the structural equitation model, and further discusses the causality of service quality, repurchase intentions and word of mouth, together serving as the foundation of improving the service quality in teppanyaki restaurants. The subject in this research focuses on the consumers of teppanyaki restaurants in Kaohsiung City. The results of four hundred and twelve valid questionnaires received by means of purposive sampling are as follows:
1. The research has a preferable matching degree. The variance explanation (R2) of the service quality on the repurchase intentions is .67, the variance explanation (R2) of the service quality on the word of mouth was .64, and the variance explanations of the other variables on the other endogenous variables were all above .30, showing that this model was good at explanation.
2. The direct effects of the independent variables on the dependent variables in the research were service quality on the repurchase intention and service quality on the word of mouth, both of which meet the significant degree.
According to the result, the improvement of service quality provides positive effect on both repurchase intentions and word of mouth. Therefore, the research suggests that the operators establish related management system based on the five factors of the service quality effect model including tangible, reliability, responsiveness, assurance and empathy, aiming to improve service quality and moreover, to improve repurchase intentions and word of mouth.
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