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Previous studies have paid great attention to exploring relevant issues of risk, benefits, evaluation, co-creation, relationship quality dimensions (satisfaction and trust), and future intentions; however, none focuses on them from experiential perspectives in the tourism industry. The purpose of this study is to explore the structural relationships between experiential risk, experiential benefits, experiential evaluation, experiential co-creation, experiential relationship quality dimensions (experiential satisfaction and experiential trust), and future experiential intentions based on pet owners' experiences of traveling with pets. A questionnaire survey was used to collect the data from respondents who traveled with their dogs to Goolawah Regional Park of New South Wales, obtaining 537 valid samples which were analyzed with structural equation modeling. The study results can show tourism operators what constitutes pet owners' experiences and can aid them in decreasing experiential risk and increasing experiential benefits, experiential evaluation, experiential co-creation, experiential satisfaction, experiential trust, and future intentions to have a travel experience with their pets. [ABSTRACT FROM AUTHOR]

Purpose This paper aims to test the relationships among the experiential quality dimensions, the green relationship quality dimensions, environmental friendliness, green support, green desire and green experiential loyalty in a green bed & breakfast (B&B) context.Design/methodology/approach The data used in this study are based on a sample of 517 customers staying at one green B&B in Yilan County of Taiwan. The predicted relationship is tested using structural equation modeling.Findings The empirical findings reveal the following: five dimensions (peer-to-peer quality, physical environment quality, outcome quality, venue quality and administration quality) constitute a multidimensional model to conceptualize and measure perceived experiential quality that can achieve green experiential satisfaction in addition to environmental friendliness; environmental friendliness has a direct influence on green trust and green experiential satisfaction, which has a positive significant influence on green support and green desire; and green trust, green experiential satisfaction and green support contribute to green experiential loyalty.Practical implications To increase the perceptions of experiential quality dimensions, green relationship quality dimensions, environmental friendliness, green support, green desire and green experiential loyalty, the findings of this study will help green B&B management develop and implement market-orientated service strategies.Originality/value This paper provides data that result in a better understanding of the relationships among experiential quality dimensions, green relationship quality dimensions, environmental friendliness, green support, green desire and green experiential loyalty in a green B&B setting. [ABSTRACT FROM AUTHOR]

This study aims at proposing to test a research model to gain a better understanding of the relationships among the dimensions of experiential quality, green experiential satisfaction, green alternative attractiveness, green service fairness, green variety-seeking, and green switching intentions. The study's findings are based on structural equation model analysis of a convenience sample of 650 attendees at the 13th International Green Building and Energy-Savings Exhibition 2016 in Chongqing, China. The results of this analysis contribute to the services marketing theory by providing additional insights into green switching intentions, the dimensions of experiential quality, green experiential satisfaction, green alternative attractiveness, green service fairness, and green novelty-seeking. The study's results will assist green convention management in developing and implementing market-orientated service strategies to increase the dimensions of experiential quality and green experiential satisfaction, enhance green alternative attractiveness, green service fairness, and green novelty-seeking, and decrease green switching intentions. [ABSTRACT FROM AUTHOR]

This study aimed to develop the strategy for enhancing consumer intention to dine at green restaurants by using a three-phase decision-making model which used structural equation modelling (SEM), decision-making trial and evaluation laboratory (DEMATEL), and quality function deployment (QFD) methods in order to determine the critical core factors affecting ‘consumer intention’ to dine at green restaurants, and to develop specific improvement strategies. A total of 511 customer questionnaires were returned from 10 green restaurants. This study also sequentially invited 2 groups of each 10 experts to complete the DEMATEL expert questionnaire and QFD expert questionnaire, respectively. The results of the SEM analysis showed that attitude, subjective norm, perceived difficulty, food quality, service quality, and balance of nature have significant effects on consumer intentions to dine at green restaurants. Among these six factors, four critical core factors were found by the DEMATEL analysis. According to the results of experts’ focus group and QFD, this study developed six improvement schemes and assessed their improvement effects. The findings can provide a new insight based on the three-phase decision-making model to determine the most effective strategy for enhancing consumer intention to dine at green restaurants under limited resources. [ABSTRACT FROM AUTHOR]

Purpose This study aims to fill a conceptual gap by identifying the dimensions of green experiential quality and empirically examining the interrelationships among green experiential quality, green equity, green image, green experiential satisfaction and green switching intention. A multi-dimensional model is used as a framework to synthesize the effects of green experiential quality, green equity, green image and green satisfaction on green switching intention of green hotel customers.Design/methodology/approach The data used in this study were collected from a sample of 535 customers staying in one green hotel of Taipei City, Taiwan. Data were analyzed using structural equation modeling and hierarchical regression analysis.Findings The findings support a multi-dimensional model consisting of four dimensions (interaction quality, physical environment quality, access quality and administration quality) to conceptualize and measure perceived green experiential quality. Perceived green experiential quality significantly influences green equity and green image, which, in turn, result in green experiential satisfaction. Green switching intention is influenced by green experiential satisfaction and green image. However, outcome quality is not a component of perceived green experiential quality, which, in turn, insignificantly results in green experiential satisfaction. Green image plays a role in moderating the relationship between green experiential quality and interaction quality, outcome quality, access quality and administration quality.Practical implications To increase green experiential quality and green equity, enhance green image and green experiential satisfaction and decrease green switching intention, the finding of this study will help green hotel management to develop and implement market-oriented service strategies.Originality/value This is the first study to synthesize the effects of green experiential quality, green equity, green image and green experiential satisfaction on green switching intention in a green hotel setting. [ABSTRACT FROM AUTHOR]

The behavioral intentions of visitors play an important role in predicting future profits in the food festival. The purpose of this study is to identify the dimensions of festival quality and examine the interrelationships between behavioral intentions and the other constructs related to behavioral intentions as perceived by visitors to the food festival using structural equation modeling (SEM). The dimensions of festival quality are built and a multi-dimensional and hierarchical model is used as a framework to synthesize the effects of festival quality and visitor satisfaction on behavioral intentions of visitors to the Macau Food Festival (MFF). The findings of this study are based on SEM analysis of a convenience sample of 428 respondents. The findings reveal that there are four primary dimensions and 11 sub-dimensions of festival quality in the MFF. [ABSTRACT FROM AUTHOR]

Abstract: For our research we applied the TCSI model to the automobile industry in Taiwan. The subjects of our research were consumers of new cars in Taiwan during the years 2006–2008. According to statistics provided by the Taiwan Transportation Vehicle Manufacturers Association (TTVMA) Toyota, Ford, Nissan, and Mitsubishi Motors made up for 79% of all cars sold in Taiwan from January through June, 2008. Questionnaires were issued randomly to four companies. We used structural equation modeling (SEM) to manifest the model’s suitability and develop a standard questionnaire to obtain the customer’s opinions. The conclusions reached provide valuable insight into the companies and industry and can help them to develop strategies to increase their competitiveness. [Copyright &y& Elsevier]

The main purpose of this study is based on qualitative and quantitative research procedures, and integrates the key service factors for the online food delivery (OFD) industry extracted by Internet Big Data Analytics (IBDA) to construct a OFD service quality scale (OFD-SERV). This study takes OFD customers in Taipei City as the objects. The results show that 20 key service factors for the OFD industry are extracted through IBDA. The OFD-SERV scale contains six dimensions including reliability, maintenance of meal quality and hygiene, assurance, security, system operation and traceability, a total of 28 items. The results from the structural equation modeling showed that the reliability, assurance and system operation have a positive impact on customer satisfaction. Finally, the findings provide knowledge and inspiration for the current OFD, and enable OFD operators and future researchers to more accurately identify the deficiency of service quality. • This study extracted 20 key service factors for the OFD through IBDA. • The OFD-SERV scale includes six dimensions and a total of 28 items. • The reliability, assurance and system operation have a positive impact on customer satisfaction. [ABSTRACT FROM AUTHOR]