The concept of subjective well-being and its process in restaurant experiences

Date
2008-01-01
Authors
Shin, Jee Hye
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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.

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Customer satisfaction, Hedonic performance, Restaurant, Subjective well-being, Utilitarian performance, Value
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