The Effect of Self-Service Technology Quality on Novelty-Seeking and Revisit Intention in Restaurant Settings

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dc.contributor.authorKement, Uzeyir
dc.contributor.authorDogan, Seden
dc.contributor.authorBayar, Sinan Baran
dc.contributor.authorBayram, Gul Erkol
dc.contributor.authorBasar, Berkan
dc.contributor.authorCobanoglu, Cihan
dc.date.accessioned2026-04-25T14:19:44Z
dc.date.available2026-04-25T14:19:44Z
dc.date.issued2025
dc.departmentSinop Üniversitesi
dc.description.abstractThis study explores how self-service technologies (SSTs) quality in restaurants influences customers' novelty-seeking behavior and their intention to revisit. Data were collected through surveys distributed via Amazon Mechanical Turk, comprising responses from 498 participants. Structural Equation Modeling (SEM) was used for data analysis to assess the relationships between perceived SST quality, novelty-seeking, and revisit intentions. The study identifies significant positive effects of SST quality dimensions such as enjoyment, security, and assurance on novelty-seeking. However, functionality, convenience, and customization were not significantly linked to novelty-seeking. Furthermore, novelty-seeking significantly impacted both affective and cognitive attitudes, which in turn influenced revisit intentions. Venturesomeness was examined as a moderating factor but only significantly moderated the relationship between cognitive attitudes and revisit intentions. Self-service technology quality directly influences customer engagement and satisfaction, leading to increased revisit intentions through the mediating role of novelty-seeking.
dc.description.sponsorshipUSF M3 Center for Hospitality Technology Innovation
dc.description.sponsorshipThis work was supported by USF M3 Center for Hospitality Technology & Innovation.
dc.identifier.doi10.1002/jtr.70056
dc.identifier.issn1099-2340
dc.identifier.issn1522-1970
dc.identifier.issue3
dc.identifier.orcid0000-0001-9764-2883
dc.identifier.orcid0000-0002-3190-9079
dc.identifier.orcid0000-0002-3039-3162
dc.identifier.orcid0000-0001-9556-6223
dc.identifier.orcid0000-0001-8547-7702
dc.identifier.scopus2-s2.0-105008348692
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1002/jtr.70056
dc.identifier.urihttps://hdl.handle.net/11486/8135
dc.identifier.volume27
dc.identifier.wosWOS:001505089000001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Tourism Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260420
dc.subjectnovelty-seeking
dc.subjectself-service technologies
dc.subjectself-service technology quality
dc.subjectsmart PLS
dc.titleThe Effect of Self-Service Technology Quality on Novelty-Seeking and Revisit Intention in Restaurant Settings
dc.typeArticle

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