Sensory/Health-Related and Convenience/Process Quality of Airline Meals and Traveler Loyalty

Heesup Han, Hyoungeun Moon, Antonio Ariza-Montes and Soyeun Lee
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Heesup Han: College of Hospitality and Tourism Management, Sejong University, 98 Gunja-Dong, Gwanjin-Gu, Seoul 143-747, Korea
Hyoungeun Moon: School of Hospitality and Tourism Management, Oklahoma State University,365 Human Sciences, Stillwater, MN 74078, USA
Antonio Ariza-Montes: Universidad Loyola Andalucía, C/Escritor Castilla Aguayo, 4 14004 Cordóba, Spain
Soyeun Lee: College of Hospitality and Tourism Management, Sejong University, 98 Gunja-Dong, Gwanjin-Gu, Seoul 143-747, Korea

Sustainability, 2020, vol. 12, issue 3, 1-15

Abstract: Little evidence is available on how airline meals and their dimensions affect customers’ loyalty generation procedure and behaviors towards airline products. This research is designed to elucidate airline customer loyalty generation procedure by uncovering the specific role of airline meals and their dimensions, attitude, satisfaction, and love. Using a quantitative method, empirical findings from the structural analysis successfully offer a good understanding of airline food quality and its role, identify the vital triggers of customer loyalty, and uncover the silent mediating role of airline love in affecting loyalty. Taking one step further beyond the theorizations in the existing studies of airline customers’ post-purchase behaviors, the present study builds a strong conceptual framework relating airline food quality, attitude, satisfaction, airline love, and customer loyalty.

Keywords: sensory and health-related food quality; convenience and process food quality; airline meal; customer loyalty; satisfaction (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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