Casual Dining on the French Riviera: Examining the Relationship between Visitors’ Perceived Quality, Positive Emotions and Behavioral Intentions

Abstract

The study investigates the relationship between the three components of perceived quality (service quality, food quality and restaurant atmospherics), positive emotions, and behavioral intentions. By testing competing structural models on a sample of international tourists to casual dining restaurants on the French Riviera, we found that positive emotions have a strong influence on behavioral intentions. Competing paths between service quality, food quality, and restaurant atmospherics with positive emotions were found. The results hold important theoretical and managerial implications for service providers and encouraging international visitors to revisit and recommend restaurants on the French Riviera.