The Effect of Service Quality of Green Restaurants on Green Restaurant Image and Revisit Intention: The Case of Istanbul
Yazarlar (3)
Akdeniz Üniversitesi, Türkiye
Türkiye
Dr. Öğr. Üyesi Ayla AYDIN
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | SUSTAINABILITY |
| Dergi ISSN | 2071-1050 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SSCI |
| Dergi Grubu | Q3 |
| Makale Dili | Türkçe |
| Basım Tarihi | 04-2023 |
| Cilt No | 15 |
| Sayı | 7 |
| DOI Numarası | 10.3390/su15075798 |
| Makale Linki | https://www.mdpi.com/2071-1050/15/7/5798 |
| Özet |
| With the rise of environmental awareness, trends of avoiding food waste and reducing carbon emissions trends have generated green business opportunities for the food and beverage industry. In this industry, the competitive advantage provided by high service quality is an important factor. In this context, the effects of perceived service quality on green restaurants’ image and customers’ revisit intentions were investigated. Moreover, the effects of green restaurants’ image on revisit intention were discussed. The GRSERV scale was used to measure the service quality of green restaurants in İstanbul; a total of 356 questionnaires were collected. Partial least squares (PLS) path analysis showed that the perceived service quality by customers visiting green restaurant businesses has a positive impact on both green restaurant image and revisit intention. It has also been determined that green restaurant image has significant effects on revisit intention. |
| Anahtar Kelimeler |
| green restaurant | green restaurant image | GRSERV | perceived service quality | revisit intention | sustainable gastronomy |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 11 |
| SCOPUS | 11 |
| Google Scholar | 29 |