This study examines tourists' dining experiences and tests competing models of predictors of satisfaction and behavioral intentions. Specifically, we examine the influence of service quality, quality of environment, food quality, price fairness, authenticity and tourist satisfaction on behavioral intentions. Within the context of mountain hut casual ethnic restaurants and a survey of 304 respondent tourists, we apply PLS-SEM to test both the baseline and the competing, hierarchical latent model. First, results for the baseline model show that satisfaction fully mediates the relationship between the various quality attributes and behavioral intentions. Second, results from the competing model confirm that food quality, service quality and quality of environment form a second-order construct of perceived quality. Third, results reveal that service quality, quality of the environment, and food quality are best represented as a second-order construct in modelling predictors to evaluate the tourism dining experiences relative to tourist satisfaction and behavioral intentions. Fourth, we show that authenticity is a stronger predictor of satisfaction than price fairness and service quality.

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Gibt es eine abgrenzbare Tourismuswissenschaft? Dieser facettenreichen und bislang nur in Ansätzen betrachteten Fragestellung geht der neue Sammelband von Harald Pechlaner und Anita Zehrer erstmals systematisch nach. Vor dem Hintergrund sich verändernder Rahmenbedingungen in Politik, Wirtschaft und Gesellschaft beleuchten erfahrene Experten grundlegende Argumentationslinien und Voraussetzungen einer Tourismuswissenschaft sowie multi-, inter- und transdisziplinäre Zugänge u. a. aus Betriebs- und Volkswirtschaft, Soziologie und Geographie.

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