2008
DOI: 10.1080/15428050802336948
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Foodservice Satisfaction for Work-Sector Meals: A Model Based on Food Variety, Sensory Feeling, and Quality Perception

Abstract: This study offers an integrated approach to understanding the theoretical and empirical evidence regarding the causal relationships among three constructs pertaining to foodservice satisfaction in work-sector meals: food variety appreciation, sensory feelings about food offerings, and quality perceptions. The research model investigates the relevant relationships among the constructs using a structural equation modeling approach. The results indicate that all causal relationships are statistically significant.… Show more

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Cited by 1 publication
(1 citation statement)
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References 38 publications
(46 reference statements)
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“…• Service performance/Service quality: Hartline and Jones (1996), Tucci and Talaga (1997), Ettenson and Turner (1997), Garretson and Clow (1998), Edvardsson (1998), Palakurthi and Getty (1998), Mattila (1999), Lam and Zhang (1999), Tucci and Talaga (2000), Rosen and Greenlee (2001), Tse (2001), Zhu (2005), Reimer and Kuehn (2005), Bebko et al (2006), Seo (2005), Kassim (2006), Mohamed (2007), Ko (2008), Sierra et al (2009), Namkung and Jang (2010), Kraft and Benet (2010), Wang et al (2010), Zhang et al (2013), Lin et al (2015).…”
Section: Response From Services Marketing Scholarsmentioning
confidence: 99%
“…• Service performance/Service quality: Hartline and Jones (1996), Tucci and Talaga (1997), Ettenson and Turner (1997), Garretson and Clow (1998), Edvardsson (1998), Palakurthi and Getty (1998), Mattila (1999), Lam and Zhang (1999), Tucci and Talaga (2000), Rosen and Greenlee (2001), Tse (2001), Zhu (2005), Reimer and Kuehn (2005), Bebko et al (2006), Seo (2005), Kassim (2006), Mohamed (2007), Ko (2008), Sierra et al (2009), Namkung and Jang (2010), Kraft and Benet (2010), Wang et al (2010), Zhang et al (2013), Lin et al (2015).…”
Section: Response From Services Marketing Scholarsmentioning
confidence: 99%