The effect of design of restaurant on customer behavioral intentions
This study investigates the mechanism by which customers’ affective and cognitive states drive their behavioural intentions towards upscale restaurants. With stimulus-organism-response (SOR) theory as a backbone, two competing mediation scenarios; one-step versus two-step mediation are examined. A d...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Growing Science
2020-02-01
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| Series: | Management Science Letters |
| Subjects: |