Perceived quality, authenticity, and price in tourists’ dining experiences: Testing competing models of satisfaction and behavioral intentions

By Birgit Muskat, Tanja Hörtnagl, Girish Prayag, S. Wagner. Journal of Vacation Marketing, 2019

156 citations recorded by the source corpus.

This study examines tourists’ dining experiences and tests competing models of predictors of satisfaction and behavioral intentions. Specifically, we examine the influence of service quality, quality of environment, food quality, price fairness, authenticity, and tourist satisfaction on behavioral intentions. Within the context of mountain hut casual ethnic restaurants and a survey of 304 respondent tourists, we apply partial least squares-structural equation modeling (PLS-SEM) to test both the baseline and the competing, hierarchical latent model. First, results for the baseline model show that satisfaction fully mediates the relationship between the various quality attributes and behavioral intentions. Second, results from the competing model confirm that food quality, service quality, and quality of environment form a second-order construct of perceived quality. Third, results reveal that service quality, quality of the environment, and food quality are best represented as a second-order construct in modeling predictors to evaluate the tourism dining experiences relative to tourist satisfaction and behavioral intentions. Fourth, we show that authenticity is a stronger predictor of satisfaction than price fairness and service quality.

Subfields: Marketing, Organizational Behavior and Human Resource Management, Sociology and Political Science

View Paper: https://www.semanticscholar.org/paper/b3280d793bdc6abc3c4a80d1a2915dfb2671f244

How researchers see this paper

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In Marketing

1. G. Kim
2. Rong Huang
3. Zhen-feng Cheng
4. B. Hou
5. Xin Chen
6. Qian Chen

In Organizational Behavior and Human Resource Management

1. G. Kim
2. Rong Huang
3. Zhen-feng Cheng
4. B. Hou
5. Xin Chen
6. Qian Chen

In Sociology and Political Science

1. G. Kim
2. Rong Huang
3. Zhen-feng Cheng
4. B. Hou
5. Xin Chen
6. Qian Chen

Citations in the corpus

• Make It Memorable: Tourism Experience, Fun, Recommendation and Revisit Intentions of Chinese Outbound Tourists (2020, background): “[56] pointed out that loyal customers who have established long-term relationships with service companies and obtained hedonic”
• Perceived authenticity of traditional branded restaurants (China): impacts on perceived quality, perceived value, and behavioural intentions (2020, background): “In order to more accurately assess the role of perceived quality in the dining experience, following the suggestions by Liu et al. (2018) and Muskat et al. (2019), quality of food, physical environment, and service were identified as the relevant aspects consisting the overall assessment in this…”