An Investigation of the Relationships among Perceived Value, Service Quality, Customer Satisfaction and Behavioral Intention—An analysis of Michelin-starred Restaurants in Taipei

• Main Authors: CHOU, TING-RU, 周庭如
• Other Authors: WANG, WEI-YUAN
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/8ht68e

碩士 === 實踐大學 === 企業管理學系碩士班 === 106 === Bread is the staff of life. Consumers are getting more attentions on the quality of food, environment of dining and the service of restaurant. The Michelin star classification system has been a famous topic for a long time. It’s also the honor of every restaurant. The Michelin star restaurants will certainly have a high level quality of food, the freshness of foodstuffs, and the service quality of employee. Many consumers are trying to book the Michelin star restaurant and to know the differences compare to other restaurants. The research is to discuss when consumers are dining in the Michelin star restaurant, the feeling connection for quality of service, perceived value and satisfaction degree. 　　The research uses statistical package for the social sciences to proof, recycling effective questionnaire 284. According to the result of research.the conclusion is (1) Service quality has a significant impact on customer satisfaction, (2) Perceived value has a positive effect on customer satisfaction, (3) Customer satisfaction has a significant impact on different behavioral intentions, (4) Customer satisfaction has an intermediary effect between service quality, perceived value, and behavioral intention.