Consumer involvement in ethnic restaurants: a measure of satisfaction/dissatisfaction

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dc.contributor.authorLadki, Said M.en
dc.contributor.committeechairKhan, Mahmood A.en
dc.contributor.committeememberUysal, Muzaffer S.en
dc.contributor.committeememberNomani, M. Zafar A.en
dc.contributor.committeememberAzzaro, Beverly Hummelen
dc.contributor.committeememberMurrmann, Suzanne K.en
dc.contributor.departmentHotel, Restaurant, and Institutional Managementen
dc.date.accessioned2014-03-14T21:22:08Zen
dc.date.adate2005-10-24en
dc.date.available2014-03-14T21:22:08Zen
dc.date.issued1993-12-15en
dc.date.rdate2005-10-24en
dc.date.sdate2005-10-24en
dc.description.abstractThe purpose of this study was to evaluate whether consumer orientation (active/passive) and psychological involvement (attitude, opinion, belief, and behavioral intention) affect satisfaction when dining in an ethnic restaurant. The sample represented 232 consumers who dined in participating Washington D.C. metropolitan area ethnic restaurants. Information was obtained by asking consumers to answer a four part, 86 item questionnaire. Correlation analysis revealed that opinion (r = 0.17, P < 0.04), belief (r = 0.28, P < 0.01), and behavioral intentions (r = 0.19, P < 0.02) of the active consumer significantly affect satisfaction. Whereas, for the passive consumer no significant effect was found. Results of the stepwise regression analysis revealed that consumer psychological involvement and restaurant attributes affect satisfaction with service (R² = 0.57, p<0.05), satisfaction with lunch (R² = 0.8, p<0.05), satisfaction with dinner (R² = 0.33, p<0.05), and satisfaction with the overall dining experience (R² = 0.39, p<0.0l). Further, it was found that consumers' future visitations, within the next few weeks, were affected by consumer's psychological involvement (R² = 0.53, p<0.0l). Restaurant attributes (speed of service; employee courtesy; and food quality and prices) affected overall satisfaction in dining (R² = 0.4, p<0.0l), but it weakly affected future visitations (R² = 0.04, p<0.04, negative Mallows' Coefficient). The findings of this study contribute not only to consumer self-concept theory and satisfaction theory but also have practical implications to the ethnic restaurant industry.en
dc.description.degreePh. D.en
dc.format.extentxv, 187 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-10242005-124134en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-10242005-124134/en
dc.identifier.urihttp://hdl.handle.net/10919/40139en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V856_1993.L335.pdfen
dc.relation.isformatofOCLC# 29985723en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V856 1993.L335en
dc.subject.lcshConsumers' preferencesen
dc.subject.lcshConsumers -- Washington (DC) -- Attitudesen
dc.subject.lcshEthnic restaurants -- Washington (DC) -- Marketingen
dc.subject.lcshRestaurants -- Washington (DC) -- Marketingen
dc.titleConsumer involvement in ethnic restaurants: a measure of satisfaction/dissatisfactionen
dc.typeDissertationen
dc.type.dcmitypeTexten
thesis.degree.disciplineHotel, Restaurant, and Institutional Managementen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.leveldoctoralen
thesis.degree.namePh. D.en

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