Factors Influence Consumers’ Perceived Value and Dining Satisfaction

• Main Authors: Hsueh-Hsun,Tu, 杜學勳
• Other Authors: Cheng-Ling Tai
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/10332373710510347271

碩士 === 華梵大學 === 工業工程與經營資訊學系碩士班 === 102 === The article proposes a model that related the direct role of perceived value in the relationships among ambience, facilities aesthetics, staff appearance, food quality and food aesthetics and consumer's dining satisfaction. Data was collected from consumers who had dining experience in the most recent month.. A total of 400 questionnaires were distributed, of which 224 were successfully replied respondents, yielding a usable response rate of 56%. Multiple regression analyses were used for hypothesis testing. The results of this article show support the hypothesis that quality of food and the aesthetic presentation of food have a positive influence on perceived value. The results also show that perceived value plays a mediating role in the relationship of food quality, food aesthetics and customers satisfaction. Our finding contributes new evidence to dispute views in previous studies, while at the same time offering important implications for both research and practice. As illustrated by the portions given in this document.