Program Web Address
www.sc.edu
Abstract
The current study looks at the relationship between servicescape, emotional product involvement, perceived quality of local foods, the positive emotion of pleasure, and revisit intention in an upscale buffet style restaurant on a university campus in the Southeastern U.S. Test results show positive relationships between all of the constructs in the proposed conceptual model. The study also gives practitioners and academics insights into practices that can help to market the use of local foods through the restaurant environment in order to engage emotionally involved customers. This marketing can illicit pleasurable feelings and increase perceived product quality of local foods with the purpose of getting customers to revisit the restaurant. Suggestions for further research on the subject are proposed.
Recommended Citation
DiPietro, Robin B. and Campbell, Jeffrey
(2014)
"The Influence of Servicescape and Local Food Attributes on Pleasure and Revisit Intention in an Upscale-Casual Dining Restaurant,"
Hospitality Review: Vol. 31:
Iss.
4, Article 1.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol31/iss4/1
Included in
Business Administration, Management, and Operations Commons, Food and Beverage Management Commons
