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A consumption emotion measurement development: a full-service restaurant setting

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  • Heesup Han
  • Ki-Joon Back
  • Betsy Barrett

Abstract

This article describes the development of a consumption emotion scale for use in the full-service restaurant industry. The current emotion measures utilized in consumer and marketing research are reviewed, along with the conceptualization of consumption emotions. The adequacy of employing a categorical approach to assess restaurant customers' emotional responses is discussed. Moreover, the appropriate procedure for a scale development is described. Based on quantitative analyses, a multi-item scale involving four dimensions of consumption emotions (excitement, comfort, annoyance, and romance) is developed. Further analyses provided strong evidence of the scale's unidimensionality, reliability, and validity. Theoretical and practical implications are discussed with study limitations and recommendations for future research.

Suggested Citation

  • Heesup Han & Ki-Joon Back & Betsy Barrett, 2008. "A consumption emotion measurement development: a full-service restaurant setting," The Service Industries Journal, Taylor & Francis Journals, vol. 30(2), pages 299-320, March.
    • Handle: RePEc:taf:servic:v:30:y:2008:i:2:p:299-320
    DOI: 10.1080/02642060802123400
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