Effects of Service Quality, Perceived Value and Customer Satisfaction on Consumer Behavioral Intentions in Combinative Restaurants

• Main Authors: Jen-Ti Lin, 凌均地
• Other Authors: 謝介仁
• Format: Others
• Language: zh-TW
• Published: 2007
• Online Access: http://ndltd.ncl.edu.tw/handle/6729wb

碩士 === 長榮大學 === 經營管理研究所 === 95 === The past research only stressed the effects of service quality and customer satisfaction on consumer behavioral intentions, while lacking the understanding of the effects of service sacrifice and service value. This study attempts to take all the above-mentioned constructs in consideration and hopes to explain consumer behavioral intentions more. To test the adaptability of the construction model to the service quality on combinative restaurants, this study adopted the analytical tool of linear structural relations（LISREL）and did the confirmatory factor analysis and path analysis. The research subjects include the combinative restaurants in Tainan County and City. As for the survey, this study handed out the questionnaires in random at the combinative restaurants and retrieved the completed questionnaires. Based on the purpose of this research, ten hypotheses would be the following: H1. The customer‘s perceived sacrifice has a negative effect on perceived value. H2. The service quality has a positive effect on perceived value. H3. The service quality has a positive effect on customer satisfaction. H4. The service quality has a positive effect on consumer behavioral intentions. H5. The perceived value has a positive effect on customer satisfaction. H6. The perceived value has a positive effect on consumer behavioral intentions. H7. The customer satisfaction has a positive effect on consumer behavioral intentions.