Perceived Food Quality, Satisfaction, Brand Image In Restaurants And Recommendation Intention Relation

Abstract

In this study, the interaction in between recommendation intention and perceived food quality, satisfaction, brand image is examined. The relations among stated variables are statistically analysed with structural equation modelling. Conceptual framework is formed by having literature review and a questionnaire is applied to 361 consumers dined at Köfteci R. restaurant located in İzmir, with convenience sampling method. In the study, descriptive (percentage, average, standard deviation) and predictive statistics methods are used. Also, structural equation model is benefited to test the relation among latent variables. In the light of acquired results, it has been identified that food quality positively and strongly affects the brand image, satisfaction and recommendation intention. In addition to this, it has been also identified that consumer satisfaction has significant and positive effect on brand image and recommendation intention. The research has been concluded with the recommendation to various stakeholders and other researchers in the light of acquired results.

The impact of servitization on perceived quality, purchase intentions and recommendation intentions in the ready-to-wear sector

“…The findings of both studies supported H3. In addition to the very few studies on perceived quality and recommendation intention (Taube and Heinberg, 2011; Solunoğlu, 2020), the current study showed that servitization is effective on recommendation intentions through the mediating role of perceived quality. This result filled a gap in the literature and pointed out that integrating services in a retail fashion brand's marketing offering contributes to quality perceptions and recommendation intentions.…”

“…In addition to purchase intentions, perceived quality has a positive influence on recommendation intentions. Perceived food quality leads to higher recommendation intentions (Solunoğlu, 2020). For Fast-moving Consumer Goods products, Taube and Heinberg (2011) found that perceived quality significantly impacts recommendation intentions.…”

Model to Determine the Perceived Risks of Tourists Staying at Hotels Where the Halal Tourism Concept Is Present: Antalya Region Example

“…Similarly, Back et al (2021), Haji et al (2021), Amin et al (2021), Çevik and Şimşek (2020), Gohary et al (2020), Solunoğlu (2020), Tavitiyaman and Qu (2013) and Belanche et al (2012) concluded that satisfaction positively affects the behavioral intention and other intentions. Satisfied tourists provide many advantages to the hotel establishments that use the halal concept.…”

Anteseden Dan Konsekuensi Dari Food Quality

“…Food Quality didefinisikan sebagai sesuatu yang ditawarkan dan dijual produsen makanan kepada konsumennya supaya dibeli lalu digunakan dalam rangka memenuhi kebutuhan-kebutuhan konsumen (Slack et al, 2021). Menurut Solunoglu (2020), food quality merupakan elemen krusial dalam sektor makanan, yang memiliki atribut yang dijadikan faktor utama dalam upaya mencapai standar kualitas makanan yang sesuai. Ini meliputi aspek-aspek seperti tampilan visual, rasa, kekonsistenan, tekstur, dimensi, dan warna.…”