The concept of subjective well-being and its process in restaurant experiences
Date
Authors
Major Professor
Advisor
Committee Member
Journal Title
Journal ISSN
Volume Title
Publisher
Altmetrics
Authors
Research Projects
Organizational Units
The Department of Human Development and Family Studies focuses on the interactions among individuals, families, and their resources and environments throughout their lifespans. It consists of three majors: Child, Adult, and Family Services (preparing students to work for agencies serving children, youth, adults, and families); Family Finance, Housing, and Policy (preparing students for work as financial counselors, insurance agents, loan-officers, lobbyists, policy experts, etc); and Early Childhood Education (preparing students to teach and work with young children and their families).
History
The Department of Human Development and Family Studies was formed in 1991 from the merger of the Department of Family Environment and the Department of Child Development.
Dates of Existence
1991-present
Related Units
- College of Human Sciences (parent college)
- Department of Child Development (predecessor)
- Department of Family Environment (predecessor)
Journal Issue
Is Version Of
Versions
Series
Department
Abstract
This research attempted to demonstrate the antecedents of Subjective Well-Being (SWB) and the effects of SWB, especially through the relationships among performance, satisfaction, value, SWB, and behavioral intention, in a dining out context. A conceptual model was developed and tested regarding the relationship between SWB-mediated satisfaction and value toward behavioral intention. The sample for this study consisted of fine dining (N = 157) and casual dining restaurant customers (N = 245). The proposed model and hypotheses tests were conducted using the LISREL 8.71 program.
SWB, a central concept examined in this study, was driven by customer satisfaction and value. Customer satisfaction, value, and SWB directly influenced customers' behavioral intention, and SWB mediated satisfaction and value towards behavioral intention. These results provide valuable information for restaurateurs and managers following current trends seeking to satisfy customers' needs.