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Cited by 723

The DOI matches its Crossref record; 7 of the 7 references it cites were found in a registry or an index.

Influence of the Quality of Food, Service, and Physical Environment on Customer Satisfaction and Behavioral Intention in Quick-Casual Restaurants: Moderating Role of Perceived Price

Ryu, Kisang, Han, Heesup·2010·Journal of Hospitality & Tourism Research
DOI 10.1177/1096348009350624
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Abstract

This study examined the relationships between three determinants of quality dimensions (predictors: food, service, and physical environment), price (moderator), and satisfaction and behavioral intention (criterion) in quick-casual restaurants. Despite the importance of foodservice quality, academics and managers know relatively little about how the combined effects of quality (food, service, and physical environment) elicit customer satisfaction which, in turn, affects behavioral intention. Hierarchical multiple regression analysis with interactions showed that quality of food, service, and physical environment were all significant determinants of customer satisfaction. In addition, perceived price acted as a moderator in the satisfaction formation process. Finally, the results indicated that customer satisfaction is indeed a significant predictor of behavioral intention. The findings may provide restaurateurs with a guideline for enhancing customer satisfaction and behavioral intention level.

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Citations

Cites

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Cited by

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Metadata

Authors
Ryu, K., & Han, H.
Venue
Journal of Hospitality & Tourism Research
Publisher
SAGE Publications
Published
2009-10-27
Volume
34
Issue
3
Pages
310-329
ISSN
  • 0741-5095 (ISSN-L)
  • 1096-3480
  • 1557-7554
DOI
10.1177/1096348009350624
OpenAlex
W2104344311
Cited by
723
References
7
FWCI
11.79
Type
journal article
Language
en
Open access
closed
Licence
journals.sagepub.com/page/policies/text-and-data-mining-license (tdm)

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CoChat. (2026). Citation check: Influence of the Quality of Food, Service, and Physical Environment on Customer Satisfaction and Behavioral Intention in Quick-Casual Restaurants: Moderating Role of Perceived Price. https://app.cochat.ai/papers/10.1177/1096348009350624
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Ryu, K., & Han, H. (2010). Influence of the Quality of Food, Service, and Physical Environment on Customer Satisfaction and Behavioral Intention in Quick-Casual Restaurants: Moderating Role of Perceived Price. Journal of Hospitality & Tourism Research. https://doi.org/10.1177/1096348009350624

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.