Modelling Customer Satisfaction with Food
Identifikátory výsledku
Kód výsledku v 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>
Nalezeny alternativní kódy
RIV/00216224:14560/21:00129059
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Modelling Customer Satisfaction with Food
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Modelling Customer Satisfaction with Food
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
50204 - Business and management
Návaznosti výsledku
Projekt
<a href="/cs/project/GA16-16260S" target="_blank" >GA16-16260S: Přístup managementu k redukci zpětných toků ve vazbě na spokojenost zákazníků a neustálé zlepšování</a><br>
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2021
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
QUALITY INNOVATION PROSPERITY /KVALITAINOVÁCIA PROSPERITA
ISSN
1335-1745
e-ISSN
—
Svazek periodika
25
Číslo periodika v rámci svazku
3
Stát vydavatele periodika
SK - Slovenská republika
Počet stran výsledku
20
Strana od-do
65-84
Kód UT WoS článku
000742845200005
EID výsledku v databázi Scopus
2-s2.0-85120772470