TY - JOUR
T1 - Drives for behavioral intentions in dining services
T2 - Frequent users vs. occasional users
AU - Seo, Sunhee
AU - Shanklin, Carol W.
N1 - Funding Information:
Acknowledgements: The researchers acknowledge the support provided to the lead author by research assistantships awarded by K-State Research and Extension (contribution number 06-35-J). The authors are grateful to the foodservice managers and residents in the two continuing care retirement communities who participated in this study.
PY - 2008
Y1 - 2008
N2 - This study examined differences in residents' evaluations of service quality, satisfaction, trust, commitment, and communication based on their relationship frequencies in continuing care retirement communities (CCRCs). This study surveyed independent living residents of two CCRCs in a Midwestern state. Significant influences were found in satisfaction with food, trust, commitment, and communication between frequent and occasional users in CCRCs without a meal requirement. Satisfaction with food influenced frequent users' intentions to eat more often in the dining room. Communication and satisfaction with food predicted occasional users' intentions to eat more often in the dining room. Dining service managers should identify specific strategies to enhance food quality and improve employee communication and interaction with residents.
AB - This study examined differences in residents' evaluations of service quality, satisfaction, trust, commitment, and communication based on their relationship frequencies in continuing care retirement communities (CCRCs). This study surveyed independent living residents of two CCRCs in a Midwestern state. Significant influences were found in satisfaction with food, trust, commitment, and communication between frequent and occasional users in CCRCs without a meal requirement. Satisfaction with food influenced frequent users' intentions to eat more often in the dining room. Communication and satisfaction with food predicted occasional users' intentions to eat more often in the dining room. Dining service managers should identify specific strategies to enhance food quality and improve employee communication and interaction with residents.
KW - Behavioral intentions
KW - Communication
KW - Dining services
KW - Relationship frequency
KW - Retirement community
KW - Satisfaction
KW - Service quality
UR - http://www.scopus.com/inward/record.url?scp=68949126884&partnerID=8YFLogxK
U2 - 10.1300/J369v10n04_06
DO - 10.1300/J369v10n04_06
M3 - Article
AN - SCOPUS:68949126884
SN - 1537-8020
VL - 10
SP - 79
EP - 101
JO - Journal of Foodservice Business Research
JF - Journal of Foodservice Business Research
IS - 4
ER -