Hedonic adaptation and satiation: Understanding switching behavior in the restaurant industry. (January 2016)

• Record Type: Journal Article
• Authors: Line, Nathaniel D.; Hanks, Lydia; Kim, Woo Gon
• Is Part Of: International journal of hospitality management. Volume 52(2016)
• Page Start: 143
• Page End: 153
• Publication Date: 2016-01
• Subjects: Satiation -- Hedonic adaptation -- Switching -- Satisfaction -- Restaurants; Hotel management -- Periodicals; Restaurant management -- Periodicals; Food service management -- Periodicals; Hôtels -- Gestion -- Périodiques; Restaurants -- Gestion -- Périodiques; Services alimentaires -- Gestion -- Périodiques; Food service management; Hotel management; Restaurant management; Periodicals; 647.94
• DOI: 10.1016/j.ijhm.2015.10.005
• Languages: English
• ISSNs: 0278-4319

Abstract

Abstract: The role of satiation as a determinant of restaurant patronage has been the subject of increasing research attention. The purpose of this research is to further consider the relationship between satiation and switching behavior in the restaurant industry. Specifically, we seek to address the mediating mechanism of service quality in this framework. Based on the related tenets of diminishing marginal utility and hedonic adaptation, we propose that satiation and service quality are inversely related. The results of an empirical analysis confirm that as consumers become satiated with food, atmosphere, and restaurant service, perceptions of these three facets of overall service quality are diminished, leading to decreased satisfaction and switching intentions. In addition to the practical implications of these results, the finding that satiation directly impacts service quality represents an important step in the overall task of understanding the effects of satiation in determining restaurant patronage behavior.