A study of customers' perception on service quality and consumption intention toward restaurants conducting tipping practice.

• Main Authors: Wu,Shu-Wha, 吳淑華
• Other Authors: Hsieh,An-Tien
• Format: Others
• Language: zh-TW
• Published: 2005
• Online Access: http://ndltd.ncl.edu.tw/handle/31242900343795663815

博士 === 中國文化大學 === 國際企業管理研究所 === 94 === A study of customers' perception on service quality and consumption intention toward restaurants conducting tipping practice. Student: Shu-Wha Wu Advisor: Prof. An-Tien Hsieh Chinese Culture University ABSTRACT The purpose of this study is to examine different consumers’ traits on perception of service quality and consumption intention toward restaurants conducting tipping practice, and the relationships between perception on service quality and consumption intention. This study conduct convenient sampling method to select respondents. We sent 1000 questionnaires .and 617 were returned, and only 423questionaires could be used to analysis. The major findings of this study are： 1. Consumers’ perceptions on service quality and consumption intention toward restaurants conducting tipping practice are not significant differences between different demographic traits, expect job position. 2. Consumers’ perceptions on service quality and consumption intention toward restaurants conducting tipping practice are significant differences between different life styles. When consumers have fashion-pursuing attribute and impulsive characteristic have the highest perception and consumption intention toward restaurants conducting tipping restaurant. 3. Consumer’s perception on restaurant service quality has significant effect on consumption intention.