Structural Equation Modeling to Construct Customer Behavioral Intentions in Japanese-Style Yakiniku Restaurants: A Case Study of the Umai Chain Brand-Reference-Cited by-同舟云学术

Structural Equation Modeling to Construct Customer Behavioral Intentions in Japanese-Style Yakiniku Restaurants: A Case Study of the Umai Chain Brand

Published:2024-09-02 Issue: Volume:64 Page:36
ISSN:
Container-title:IEEE ICEIB 2024
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Author:

Lin Chih-Wei¹²^ORCID,Yang Wen-Goang¹,Sia Wei-Yeng²,Liu Yi-Ling¹,Lin Yu-Sheng³⁴^ORCID,Hsieh Chen-Hsiang²

Affiliation:

1. Department of Leisure Service Management, Chaoyang University of Technology, Taichung 413310, Taiwan

2. Department of Business Administration, Chaoyang University of Technology, Taichung 413310, Taiwan

3. General Education Center, Chaoyang University of Technology Taichung, Taichung 411030, Taiwan

4. Department of Industrial Education and Technology, National Changhua University of Education, Changhua 500207, Taiwan

Publisher

MDPI

Link

https://www.mdpi.com/2673-4591/74/1/36/pdf

Reference32 articles.

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3. Ninemeier, J.D. (2004). Procurement process in the hospitality industry. Planning and Control for Food and Beverage Operation, Educational Institute, American Hotel & Lodging Association. [2nd ed.].

4. Li, Y.T. (2016). A Study of Service Elements in Sports Themed Restaurant on Customer Satisfaction, Customer Loyalty, Behavioral Intention. [Ph.D. Thesis, Fu Jen Catholic University].

5. Liu, W.-W. (2000). A Study on Consumer Satisfaction of Food Quality of Western Fried Chicken Fast Food Chain Stores. [Ph.D. Thesis, Chinese Culture University].