2016 Session III: Hayes Cape Room


JEE-AHE AHN

AHN.238@OSU.EDU
HUMAN SCIENCES, CONSUMER SCIENCES
SOOBIN SEO, ADVISOR

INTERACTIVE RESTAURANT SELF-SERVICE TECHNOLOGY (IRSST)

Employing Mehrabian and Russell’s stimulus–organism–response framework, this study examined how Generation Y’s perceived attributes of interactive restaurant self-service technology affect their cognitive and affective states, and subsequent behavioral intentions of using interactive restaurant self-service technology.


VANJA BOGICEVIC

BOGICEVIC.1@OSU.EDU
HUMAN SCIENCES, CONSUMER SCIENCES
MILOS BUJISIC, ADVISOR

LODGSCAPE: A SCALE FOR GUESTS’ PERCEPTIONS OF HOTEL ROOM PHYSICAL ENVIRONMENT QUALITY

This study aimed to develop a comprehensive instrument of perceived hotel guestroom servicescape quality that measures the effect of servicescape dimensions on guest satisfaction and behavior. The results suggested that hotel management should emphasize guestroom aesthetics and layout quality at the expense of lighting and furniture quality.


EUN-SOL HER

HER.14@OSU.EDU
HUMAN SCIENCES, CONSUMER SCIENCES
SOOBIN SEO, ADVISOR

DOES RESTAURANT PHYSICAL ENVIRONMENT DRIVE HEALTHY EATING? THE ROLE OF PLEASURE AND AROUSAL

Consumer researchers have extended the knowledge of contributing factors for healthy eating in restaurants. Still, there is a dearth of studies investigating indirect factors. This study aims to identify the effect of restaurant physical environment—facility and ambience—on healthy eating behavior, mediated by pleasure and arousal.