Modelling Customer Satisfaction with Food
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F71226401%3A_____%2F21%3AN0100591" target="_blank" >RIV/71226401:_____/21:N0100591 - isvavai.cz</a>
Alternative codes found
RIV/00216224:14560/21:00129059
Result on the web
<a href="https://www.qip-journal.eu/index.php/QIP/article/view/1618/1325" target="_blank" >https://www.qip-journal.eu/index.php/QIP/article/view/1618/1325</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.12776/qip.v25i3.1618" target="_blank" >10.12776/qip.v25i3.1618</a>
Alternative languages
Result language
angličtina
Original language name
Modelling Customer Satisfaction with Food
Original language description
Purpose: The subject of the article is the relationship between customer satisfaction, loyalty and personality characteristics. It aims to analyse factors that influence customer satisfaction and loyalty, including their mutual relationships. For this purpose, a comprehensive model of customer satisfaction was created. Methodology/Approach: The research was carried out using a questionnaire survey on a sample of 1,530 customers of food producers (and 103 food business products that were non-durable) corresponding to the Czech population in terms of gender, age and region. The questionnaires were statistically evaluated using Structural equation modelling (SEM). Findings: The results show that a strong link between standard customer satisfaction factors (perceived quality, perceived value, customer expectation) overshadows the influence of weaker factors (personality). However, this effect is fully demonstrated when these strong factors are filtered out.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
50204 - Business and management
Result continuities
Project
<a href="/en/project/GA16-16260S" target="_blank" >GA16-16260S: Managerial approach to reduction of reverse flows in connection to customer satisfaction and continuous improvement</a><br>
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
QUALITY INNOVATION PROSPERITY /KVALITAINOVÁCIA PROSPERITA
ISSN
1335-1745
e-ISSN
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Volume of the periodical
25
Issue of the periodical within the volume
3
Country of publishing house
SK - SLOVAKIA
Number of pages
20
Pages from-to
65-84
UT code for WoS article
000742845200005
EID of the result in the Scopus database
2-s2.0-85120772470