| Title |
Sensory/Health-Related and Convenience/Process Quality of Airline Meals and Traveler Loyalty |
| Authors |
Han, Heesup , Moon, Hyoungeun , ARIZA MONTES, JOSÉ ANTONIO, Lee, Soyeun |
| External publication |
No |
| Means |
Sustainability |
| Scope |
Article |
| Nature |
Científica |
| JCR Quartile |
2 |
| SJR Quartile |
1 |
| JCR Impact |
3.25100 |
| SJR Impact |
0.61200 |
| Web |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85081223153&doi=10.3390%2fsu12030857&partnerID=40&md5=91be8391db267f732701e9dde5a0ac78 |
| Publication date |
23/01/2020 |
| ISI |
000519135102013 |
| Scopus Id |
2-s2.0-85081223153 |
| DOI |
10.3390/su12030857 |
| Abstract |
Little evidence is available on how airline meals and their dimensions\n affect customers\' loyalty generation procedure and behaviors towards\n airline products. This research is designed to elucidate airline\n customer loyalty generation procedure by uncovering the specific role of\n airline meals and their dimensions, attitude, satisfaction, and love.\n Using a quantitative method, empirical findings from the structural\n analysis successfully offer a good understanding of airline food quality\n and its role, identify the vital triggers of customer loyalty, and\n uncover the silent mediating role of airline love in affecting loyalty.\n Taking one step further beyond the theorizations in the existing studies\n of airline customers\' post-purchase behaviors, the present study builds\n a strong conceptual framework relating airline food quality, attitude,\n satisfaction, airline love, and customer loyalty. |
| Keywords |
sensory and health-related food quality; convenience and process food quality; airline meal; customer loyalty; satisfaction |
| Universidad Loyola members |
|
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