Modelling the predictors influencing customer satisfaction in event foods

被引：0

作者：

Ariffin, H. F. ^{[1
]}

Abdullah, R. P. S. R. ^{[1
]}

Baba, N. ^{[1
]}

Jipiu, L. B. ^{[1
]}

Anuar, N. A. M. ^{[1
]}

机构：

[1] Univ Teknol MARA Puncak Alam Campus, Fac Hotel & Tourism Management, Kuala Selangor, Selangor, Malaysia

来源：

HERITAGE, CULTURE AND SOCIETY: RESEARCH AGENDA AND BEST PRACTICES IN THE HOSPITALITY AND TOURISM INDUSTRY | 2016年

关键词：

event food environment; event food experience; event customer satisfaction; Structural Equation Modelling (SEM); EXPERIENCES; TOURISM; PERCEPTIONS; INVOLVEMENT; QUALITY; PLACE; WINE;

D O I：

暂无

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

This study investigates the structural relationships of event food environment and event food experience towards customer satisfaction in event. Questionnaires that consist of event food environment, event food experience and event customer satisfaction were 300 respondents that have been to any event that foods were sold. Findings showed that the significant relationships between event food environment, event food experience and event customer satisfaction are confirmed in Structural Equation Modelling (SEM). Implications and suggestions for future research are also provided.

引用

页码：131 / 136

页数：6

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