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Accurately assessing expectations most important to restaurant patrons: the creation of the DinEX scale

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Accurately assessing expectations most important to restaurant patrons : the creation of the DinEX scale. / Antun, John M.; Frash, Robert E.; Costen, Wanda; Runyan, Rodney C.

In: Journal of Foodservice Business Research, Vol. 13, No. 4, 17.11.2010, p. 360-379.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Antun, JM, Frash, RE, Costen, W & Runyan, RC 2010, 'Accurately assessing expectations most important to restaurant patrons: the creation of the DinEX scale', Journal of Foodservice Business Research, vol. 13, no. 4, pp. 360-379. https://doi.org/10.1080/15378020.2010.524539

APA

Vancouver

Author

Antun, John M. ; Frash, Robert E. ; Costen, Wanda ; Runyan, Rodney C. / Accurately assessing expectations most important to restaurant patrons : the creation of the DinEX scale. In: Journal of Foodservice Business Research. 2010 ; Vol. 13, No. 4. pp. 360-379.

Bibtex

@article{71833e7ca4e74bd7969550a546ed94ca,
title = "Accurately assessing expectations most important to restaurant patrons: the creation of the DinEX scale",
abstract = "Over the years, those studying the restaurant industry have attempted to accurately assess what expectations are most important to restaurant patrons. The results have been centered on the domains of food, service, and atmosphere. This research adds the domain of social connectedness and homophily to the model. A scale to accurately and efficiently measure these concepts was created utilizing both qualitative and quantitative research techniques and engaging 5 samples numbering 2,500 respondents. Five stages were employed to provide validity, reliability, stability, and homogeneity. A 20-item sale—DinEX—was created using a two-step confirmatory analysis approach.",
keywords = "restaurant customer expectations, Delphi panels , focus groups , principal components analysis , confirmatory factor analysis , structural equation modeling , importance scales",
author = "Antun, {John M.} and Frash, {Robert E.} and Wanda Costen and Runyan, {Rodney C.}",
year = "2010",
month = nov,
day = "17",
doi = "10.1080/15378020.2010.524539",
language = "English",
volume = "13",
pages = "360--379",
journal = "Journal of Foodservice Business Research",
issn = "1537-8020",
publisher = "Taylor and Francis Ltd.",
number = "4",

}

RIS

TY - JOUR

T1 - Accurately assessing expectations most important to restaurant patrons

T2 - the creation of the DinEX scale

AU - Antun, John M.

AU - Frash, Robert E.

AU - Costen, Wanda

AU - Runyan, Rodney C.

PY - 2010/11/17

Y1 - 2010/11/17

N2 - Over the years, those studying the restaurant industry have attempted to accurately assess what expectations are most important to restaurant patrons. The results have been centered on the domains of food, service, and atmosphere. This research adds the domain of social connectedness and homophily to the model. A scale to accurately and efficiently measure these concepts was created utilizing both qualitative and quantitative research techniques and engaging 5 samples numbering 2,500 respondents. Five stages were employed to provide validity, reliability, stability, and homogeneity. A 20-item sale—DinEX—was created using a two-step confirmatory analysis approach.

AB - Over the years, those studying the restaurant industry have attempted to accurately assess what expectations are most important to restaurant patrons. The results have been centered on the domains of food, service, and atmosphere. This research adds the domain of social connectedness and homophily to the model. A scale to accurately and efficiently measure these concepts was created utilizing both qualitative and quantitative research techniques and engaging 5 samples numbering 2,500 respondents. Five stages were employed to provide validity, reliability, stability, and homogeneity. A 20-item sale—DinEX—was created using a two-step confirmatory analysis approach.

KW - restaurant customer expectations

KW - Delphi panels

KW - focus groups

KW - principal components analysis

KW - confirmatory factor analysis

KW - structural equation modeling

KW - importance scales

U2 - 10.1080/15378020.2010.524539

DO - 10.1080/15378020.2010.524539

M3 - Journal article

VL - 13

SP - 360

EP - 379

JO - Journal of Foodservice Business Research

JF - Journal of Foodservice Business Research

SN - 1537-8020

IS - 4

ER -