Lee Won Seok, Moon Joonho
Department of Tourism and Recreation, Kyonggi University, Suwon 443760, Republic of Korea.
Department of Tourism Administration, Kangwon National University, Chuncheon 24341, Republic of Korea.
Foods. 2024 Aug 21;13(16):2622. doi: 10.3390/foods13162622.
This work aimed to explore the food quality attributes of in-flight meals and to examine the antecedents of positive emotion and continuous usage of these meals. As a subdimension, this study uses multiple attributes: menu diversity, familiarity, temperature, nutrition, and presentation. Another purpose of this work is to examine the moderating effect of menu diversity on the relationship between nutrition and continuance usage. A survey via clickworker was used to collect the data for this work. There were 317 valid observations for statistical inference. This study used a structural equation model to test the hypotheses, and the Hayes process model macro 1 was adopted to test the moderating effect. The results showed that all independent variables other than familiarity significantly accounted for positive emotion. Moreover, all of these attributes had a positive impact on continuous usage. This work unveiled a significant moderating effect of menu diversity on the relationship between nutrition and continuance usage. This research elucidates the literature by clarifying the influential attributes of emotion and continuous usage intention in the domain of in-flight meal products and discussing practical implications.
这项工作旨在探索机上餐食的食品质量属性，并研究积极情绪的前因以及这些餐食的持续使用情况。作为一个子维度，本研究使用了多个属性：菜单多样性、熟悉度、温度、营养和呈现方式。这项工作的另一个目的是检验菜单多样性对营养与持续使用之间关系的调节作用。通过点击工收集数据用于此项工作。共有317个有效观测值用于统计推断。本研究使用结构方程模型来检验假设，并采用海斯过程模型宏1来检验调节作用。结果表明，除熟悉度外，所有自变量均能显著解释积极情绪。此外，所有这些属性对持续使用都有积极影响。这项工作揭示了菜单多样性对营养与持续使用之间关系的显著调节作用。本研究通过阐明机上餐食产品领域中情绪和持续使用意图的影响属性并讨论实际意义，丰富了相关文献。
