Service Value and Repurchase Intention in the Egyptian Fast-Food Restaurants

Toward a New Measurement Model

Bibliographic Data

ID15477487
AuthorsAbdelhalim R Doeim (King Faisal University), Thowayeb H Hassan (0000-0003-0510-3730, King Faisal University, corresponding author), Mohamed Y Helal (0000-0003-0994-4131, Kazan Federal University), Mahmoud Ibraheam Saleh (0000-0003-0436-5624, St Petersburg University), Amany E Salem (King Faisal University), Mohamed A S Elsayed (0000-0001-7828-5446, Helwan University)
Year2022
Volume19
Issue23
Pages15779-15779
Publication date2022-11-27
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueInternational Journal of Environmental Research and Public Health (JOURNAL)
Journal identifiersISSN: 1661-7827 • E-ISSN: 1660-4601
PublisherMultidisciplinary Digital Publishing Institute (PUBLISHER • CH)
DOI10.3390/ijerph192315779
PMID36497855
OpenAlexW4310232020
LanguageEN
Citations received7
References cited65

Service value is a crucial dominant indicator in customer decision-making. However, there is a lack of hospitality literature that investigates the multi-dimensional service value in emerging markets. Thus, this study aims to create a multi-dimensional scale for service value and to analyze how different service value dimensions affect customers repurchase intentions at fast-food restaurants. We make a conceptual framework with eight constructs, including service value and repurchase intention. A self-administrated questionnaire is used to gather empirical data from fast-food restaurant customers in Egypt. We employ confirmatory factor analysis to extract the model's reliability and validity. Moreover, we use a structural equation model to extract the model regressions and correlations using AMOS software. We find that each of the eight proposed service value variables impacts fast-food restaurant customers' repurchase intention. However, the factors that strongly influence customers' preferences to make more purchases are service equity, confidence benefits, service quality, and service reputation. We contribute to the literature on hospitality customer value and repurchasing intentions by presenting a comprehensive multi-dimensional service value framework that affects customers' repurchase intentions in fast-food restaurants. Practically, eight service value variables can help managers of fast-food restaurants meet customer needs and gain a competitive advantage. We suggest many crucial recommendations to restaurant managers regarding the priority of the service value constructs. For example, managers should consider service equity, service quality, and service reputations as a priority of the restaurant service value

Advertising · Business · Food service · Service (business · Statistics · Value (mathematics · Consumer Retail Behavior Studies · Customer Service Quality and Loyalty · Halal products and consumer behavior · Mathematics · Marketing

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