2026-04-22T14:42:36Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/83102024-01-13T01:05:41Zcom_10259_4596com_10259.4_2574com_10259.4_106com_10259_2604col_10259_4597
Repositorio Institucional de la Universidad de Burgos
author
Pérez-Villarreal, Héctor Hugo
author
Martínez Ruiz, María Pilar .
author
Izquierdo Yusta, Alicia
author
Gómez-Cantó, Carmen M.
2024-01-12T07:55:07Z
2024-01-12T07:55:07Z
2020-09
2071-1050
http://hdl.handle.net/10259/8310
10.3390/su12187749
2071-1050
This paper analyzes the effects of: (i) Food values on their related benefits (hedonic and utilitarian); (ii) both kinds of benefits on attitudes toward eating hamburgers; and (iii) attitudes on purchase intention. To this end, we adapted the food values scale to the context of fast-food hamburger restaurants. Data were collected from a survey of 512 Mexican consumers and analyzed using structural equation modeling (SEM). The results show that the strongest influences are those exerted by food values, first, on hedonic benefits and, second, on utilitarian benefits. In contrast, the weakest influence is that exerted by utilitarian benefits on attitudes, followed by that exerted by hedonic benefits on attitudes. Among other findings, this study highlights the importance consumers give to the taste and safety of food, as well as the greater importance given to hedonic benefits compared to utilitarian ones. These findings have several important implications for managers in the industry.
eng
Atribución 4.0 Internacional
Food values
Hedonic benefits
Utilitarian benefits
Attitudes toward eating hamburgers
Purchase intention
Food Values, Benefits and Their Influence on Attitudes and Purchase Intention: Evidence Obtained at Fast-Food Hamburger Restaurants
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/8310/1/Perez-sustainability_2020.pdf
File
MD5
57a64af4c3fddebb08cc440c065d56da
412471
application/pdf
Perez-sustainability_2020.pdf