{'fraction_non_alphanumeric': 0.016617790811339198, 'fraction_numerical': 0.006842619745845552, 'mean_word_length': 5.965986394557823, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Measuring the Effect of Company Restaurant Servicescape on Patrons’ Emotional States and Behavioral Intentions

This article examined how company restaurant servicescape influenced patrons’ emotional states and behavioral intentions. Using data collected from 149 guests at the company restaurant of a Dutch governmental organization in The Hague, it was found that the guests’ perception of the company restaurant servicescape influenced their emotional states (pleasure and arousal) and through these emotions, their behavioral intentions. A principal component analysis followed by a confirmatory factor analysis reduced the number of independent variables from 33 to 25. Structural equation modeling showed that the company restaurant’s ambient conditions and signs, symbols, and artifacts had significant effects on the level of pleasure and arousal experienced by the guests. In addition, pleasure had a significant effect on behavioral intentions. Theoretical and practical implications of the results are discussed.