Does perceived restaurant food healthiness matter? Its influence on value, satisfaction and revisit intentions in restaurant operations in South Korea

International Journal of Hospitality Management

Volumn 33, Issue 1, 2013, Pages 397-405

  Kim, Hyun Jeong ^a   Park, Jeongdoo ^a   Kim, Myung Ja ^b   Ryu, Kisang ^c  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Kyung Hee University   (South Korea)

^c Sejong University   (South Korea)

Author keywords

Perceived food healthiness; Restaurant; Revisit intentions; Satisfaction; Value

Indexed keywords

EID: 84876136178     PISSN: 02784319     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijhm.2012.10.010     Document Type: Article

References (63)

1. American Dietetic Association, 2008. Nutrition and You: Trends 2008. Retrieved from http://www.eatright.org/Media/content.aspx?id=6442465073.
2. Anderson J.C., Gerbing D.W. Structural equation modeling in practice: a review and recommended two-step approach. Psychological Bulletin 1988, 103(3):411.
3. Anderson R.E., Srinivasan S.S. E-satisfaction and e-loyalty: a contingency framework. Psychology and Marketing 2003, 20(2):123-138.
4. Auty S. Consumer choice and segmentation in the restaurant industry. Service Industries Journal 1992, 12(3):324-339.
5. Bagozzi R.P. The self-regulation of attitudes, intentions, and behavior. Social Psychology 1992, 22:453-474.
6. Chen C., Chen F. Experience quality, perceived value, satisfaction and behavioral intentions for heritage tourists. Tourism Management 2010, 31:29-35.
7. Chow I.H., Lau V.P., Lo T.W., Sha Z., Yun H. Service quality in restaurant operations in China: decision-and experiential-oriented perspectives. International Journal of Hospitality Management 2007, 26:698-710.
8. Contento I.R., Michela J.L., Goldberg C.J. Food choice among adolescents: population segmentation by motivations. Journal of Nutrition Education 1988, 20(6):289-298.
9. Cronin J.J., Brady M.K., Hult G.T.M. Assessing the effects of quality, value, and customer satisfaction on consumer behavioral intentions in service environments. Journal of Retailing 2000, 76(2):193-218.
10. Dodds W.B., Monroe K.B., Grewal D. Effects of price, brand, and store information on buyers' product evaluations. Journal of Marketing Research 1991, 28(3):307-319.
11. Fornell C., Larcker D.F. Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research 1981, 18(1):39-50.
12. Gallarza M.G., Saura I.G. Value dimensions, perceived value, satisfaction and loyalty: an investigation of university students' travel behavior. Tourism Management 2006, 27:437-452.
13. Godfrey D., Richardson D. Vitamins and minerals for health. British Food Journal 2002, 104(11):913-933.
14. Gotlieb J.B., Grewal D., Brown S.W. Consumer satisfaction and perceived quality: complementary or divergent constructs?. Journal of Applied Psychology 1994, 79(6):875-883.
15. Gregory S., McTyre C., DiPietro R. Fast food to healthy food: a paradigm shift. International Journal of Hospitality and Tourism Administration 2006, 7(4):43-62.
16. Han H., Back K., Barrett B. Influencing factors on restaurant customers' revisit intention: the roles of emotions and switching barriers. International Journal of Hospitality Management 2009, 28(4):563-572.
17. Harvard School of Public Health, 2011. Harvard Researchers Launch Healthy Eating Plate. Retrieved from http://www.hsph.harvard.edu/news/press-releases/2011-releases/healthy-eating-plate.html.
18. Hellier P.K., Geursen G.M., Carr R.A., Rickard G.A. Customer repurchase intention: a general structural equation model. European Journal of Marketing 2003, 37(11/12):1762-1800.
19. Hutchinson J., Lai F., Wang Y. Understanding the relationships of quality, value, equity, satisfaction and behavioral intentions among golf travelers. Tourism Management 2009, 30:298-308.
20. Hyun S.S. Predictors of relationship quality and loyalty in the chain restaurant industry. Cornell Hospitality Quarterly 2010, 51(2):251-267.
21. Jung, H., 2009 November. Statistics Highlight Scale of the Aging Population. Korea JoongAng Daily. Retrieved from http://koreajoongangdaily.joinsmsn.com/news/article/article.aspx?aid=2912868.
22. Kang Y., Hong K., Choi H., Joung H. Dining-out behaviors of residents in Chuncheon city, Korea in comparison to the Korean national health and nutrition survey 2001. Nutrition Research and Practice 2007, 1:57-64.
23. Kearney M., Kelly A., Gibney M.J. Attitudes toward and beliefs about nutrition and health among a nationally representative sample of Irish adults: application of logistic regression modeling. Journal of Nutrition Education 1998, 30(3):139-147.
24. Kim D.M., Ahn C.W., Nam S.Y. Prevalence of obesity in Korea. Obesity Reviews 2005, 6:117-121.
25. Kivela J., Inbakaran R., Reece J. Consumer research in the restaurant environment, Part 1: A conceptual model of dining satisfaction and return patronage. International Journal of Contemporary Hospitality Management 1999, 11(5):205-222.
26. Koo L.C., Tao K.C., Yeung J.H.C. Preferential segmentation of restaurant attributes through conjoint analysis. International Journal of Contemporary Hospitality Management 1999, 11(5):242-253.
27. Kozup J.C., Creyer E.H., Burton S. Making healthful food choices: the influence of health claims and nutrition information on consumers' evaluations of packaged food products and restaurant menu items. Journal of Marketing 2003, 67(2):19-34.
28. Lai F., Griffin M., Babin B. How quality, value, image, and satisfaction create loyalty at a Chinese telecom. Journal of Business Research 2009, 62:980-986.
29. Licata, E., 2009 March. Healthy Menu Options can Help Eliminate Veto Votes from Guests. Nation's Restaurant News. Retrieved from http://www.nrn.com/article/healthy-menu-options-can-help-eliminate-veto-votes-guests.
30. Mahony B.O., Hall J. An exploratory analysis of the factors that influence food choice among young women. International Journal of Hospitality & Tourism Administration 2007, 8(2):51-72.
31. McDougall G.H.G., Levesque T. Customer satisfaction with services: putting perceived value into the equation. Journal of Services Marketing 2000, 14(5):392-410.
32. Namkung Y., Jang S. Does food quality really matter in restaurants? Its impact on customer satisfaction and behavioral intentions. Journal of Hospitality and Tourism Research 2007, 31(3):387-410.
33. Namkung Y., Jang S. Are highly satisfied restaurant customers really different? A quality perception perspective. International Journal of Contemporary Hospitality Management 2008, 20(2):142-155.
34. Oh H. Service quality, customer satisfaction, and customer value: a holistic perspective. International Journal of Hospitality Management 1999, 18:67-82.
35. Oh H. Diners' perceptions of quality, value and satisfaction. Cornell Hotel and Restaurant Administration Quarterly 2000, 41(3):58-66.
36. Oliver R.L. Satisfaction: A Behavioral Perspective on the Consumer 1997, McGraw-Hill, New York, NY.
37. Oliver R.L. Value as excellence in the consumption experience. Consumer Value: A Framework for Analysis and Research 1999, 43-62. Routledge, London. M.B. Holbrook (Ed.).
38. Oliver R.L. Whence consumer loyalty?. Journal of Marketing 1999, 63(4):33-44.
39. Parasuraman A., Grewal D. The impact of technology on the quality-value-loyalty chain: A research agenda. Journal of the Academy of Marketing Science 2000, 28(1):168-174.
40. Patrick J.F., Bachman S.J. An examination of the construct of perceived value for the prediction of golf travelers' intentions to revisit. Journal of Travel Research 2002, 41(1):38-45.
41. Patterson P.C., Spreng R.A. Modeling the relationship between perceived value, satisfaction, and repurchase intentions in a business-to-business services context: an empirical examination. International Journal of Service Industry Management 1997, 8(5):414-434.
42. Peregrin T. A super-sized problem: restaurant chains piling on the food. Journal of the American Dietetic Association 2001, 106(6):620.
43. Petrick J.F. The roles of quality, value and satisfaction in predicting cruise passengers' behavioral intentions. Journal of Travel Research 2004, 42(4):397-407.
44. Roininen K., Lahteenmaki L., Tuorila H. Quantification of consumer attitudes to health and hedonic characteristics of foods. Appetite 1999, 33(1):71-88.
45. Ryu K., Han H., Kim T.H. The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, behavioral intentions. International Journal of Hospitality Management 2008, 27(3):459-469.
46. Schwartzman, N., 2007. December 03. 88% of Organic Food is Fake. AsianCorrespondent. Retrieved from http://asiancorrespondent.com/22137/88-of-organic-food-is-fake/.
47. South Korea's Education Success, 2005 September 13. BBC News. Retrieved from http://newsvote.bbc.co.uk/mpapps/pagetools/print/news.bbc.co.uk/2/hi/uk_news/education/4240668.stm.
48. Statistics Korea, 2011. Results of the 2010 population and housing census. Retrieved from http://kostat.go.kr/portal/english/news/1/9/index.board?bmode=read&bSeq=&aSeq=252015&pageNo=1&rowNum=10&navCount=10&currPg=&sTarget=title&sTxt=
49. Steptoe A., Pollard T., Wardle J. Development of a measure of the motives underlying the selection of food: the food choice questionnaire. Appetite 1995, 25(3):267-284.
50. Sulek J.M., Hensley R.L. The relative importance of food, atmosphere, and fairness of wait: The case of a full-service restaurant. Cornell Hotel and Restaurant Administration Quarterly 2004, 45(3):235-247.
51. Sweeney J.C., Soutar G.N. Consumer perceived value: the development of a multiple item scale. Journal of Retailing 2001, 77(2):203-220.
52. Tabachnick B.G., Fidell L.S. Using Multivariate Statistics 1996, Harper Collins College Publishers, New York. 3rd ed.
53. Tam J.L.M. The effects of service quality, perceived value and customer satisfaction on behavioral intentions. Journal of Hospitality and leisure Marketing 2000, 6(4):31-43.
54. U.S.Department of Agriculture Dietary Guidelines for Americans, 2010 2011, Retrieved from http://www.choosemyplate.gov/guidelines/index.html.
55. U.S.Food and Drug Administration FDA Releases Guidance on Federal Menu Labeling Requirements 2010, Retrieved from http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm223880.htm.
56. U.S.National Restaurant Association Restaurant Industry Outlook Brightens in 2010 as Sales, Economy are Expected to Improve 2010, Retrieved from http://www.restaurant.org/pressroom/pressrelease/?ID=1879.
57. Westbrook R.A., Oliver R.L. The dimensions of consumption emotion patterns and consumer satisfaction. Journal of Consumer Research 1991, 18(1):84-91.
58. Yach D., Stuckler D., Brownell K.D. Epidemiologic and economic consequences of the global epidemics of obesity and diabetes. Nature Medicine 2006, 12(1):62-66.
59. Yoon K., Lee J., Kim J., Cho J.H., Choi Y., Ko S., Zimmet P., Son H. Epidemic obesity and type 2 diabetes in Asia. The Lancet 2006, 368(9548):1682-1688.
60. Young L., Nestle R.M. The contribution of expanding portion sizes to the U.S. obesity epidemic. American Journal of Public Health 2002, 92(2):246-249.
61. Zeithaml V.A. Consumer perceptions of price, quality, and value: a means-end model and synthesis of evidence. Journal of Marketing 1988, 52(3):2-22.
62. Zeithaml V.A., Berry L.L., Parasuraman A. The behavioral consequences of service quality. Journal of Marketing 1996, 60(2):31-46.
63. Zhao X., Lynch J.G., Chen Q. Reconsidering Baron and Kenny: Myths and truths about mediation analysis. Journal of Consumer Research 2010, 37(2):197-206.