The study investigates the relationship between the three components of perceived quality (service quality, food quality, and restaurant atmospherics), positive emotions, and behavioral intentions. By testing competing structural models on a sample of international tourists to casual dining restaurants on the French Riviera, we found that positive emotions have a strong influence on behavioral intentions. Competing paths between service quality, food quality, and restaurant atmospherics with positive emotions were found. The results hold important theoretical and managerial implications for service providers and encouraging international visitors to revisit and recommend restaurants on the French Riviera.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.