The Impact of Sustainable QR Menus on Service Quality and Customer Satisfaction: The Moderating Role of Perceived Risk

Basit Öğe Kaydı
dc.authorid0000-0003-2215-1961
dc.authorid0000-0001-6399-0177
dc.authorid0000-0002-5035-0530
dc.contributor.authorYigitoglu, Vedat
dc.contributor.authorSahin, Esra
dc.contributor.authorGuneri, Beysun
dc.contributor.authorDemir, Mehmet Ozer
dc.date.accessioned2026-01-24T12:26:36Z
dc.date.available2026-01-24T12:26:36Z
dc.date.issued2025
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractTechnological applications have become increasingly important as competitive tools in the food and beverage industry. However, the effects of quick response (QR) menus, which exemplify sustainable menu practices, on service quality, e-service quality, and customer satisfaction, as well as the moderating role of perceived risk in these relationships, have not been sufficiently explored. To address this gap, data were collected through a face-to-face survey from 508 participants at three full-service casual dining establishments in the city center of Antalya, T & uuml;rkiye, between 10 May and 26 June 2024. The research hypotheses were tested using structural equation modeling. The analysis revealed that technology-based service innovation and service quality significantly influence customer satisfaction, while e-service quality impacts customer satisfaction indirectly through service quality. Furthermore, when examining the moderating effect of perceived risk, it was found that perceived risk does not moderate the relationship between technology-based service innovation and customer satisfaction. In conclusion, the study presents managerial and practical implications that underscore the effect of technological innovations in enhancing service quality and customer satisfaction in the food and beverage sector.
dc.identifier.doi10.3390/su17052323
dc.identifier.issn2071-1050
dc.identifier.issue5
dc.identifier.scopus2-s2.0-86000512659
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/su17052323
dc.identifier.urihttps://hdl.handle.net/20.500.12868/4791
dc.identifier.volume17
dc.identifier.wosWOS:001467483700001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofSustainability
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260121
dc.subjectQR menu
dc.subjecttechnology-based service innovativeness
dc.subjectcustomer satisfaction
dc.subjectservice quality
dc.subjecte-service quality
dc.subjectperceived risk
dc.titleThe Impact of Sustainable QR Menus on Service Quality and Customer Satisfaction: The Moderating Role of Perceived Risk
dc.typeArticle

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