{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,12]],"date-time":"2026-06-12T20:10:10Z","timestamp":1781295010541,"version":"3.54.1"},"reference-count":66,"publisher":"IGI Global Scientific Publishing","issue":"3","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2020,7]]},"abstract":"<jats:p>The purpose of this research is to identify the factors influencing customers' satisfaction and revisit intentions for full-service restaurants in Jakarta. The recent economic crisis is known to have had a great impact on consumer behavior with regard to restaurants. Therefore, this study is primarily focused on exploring the effects on the traditional antecedents of satisfaction and revisit intentions as full-time restaurants attempt to come up with better marketing strategies. This study involved 150 respondents who recently visited a full-service restaurant within the period of one month prior to the data collection. A confirmatory factor analysis and a reliability analysis were used to test the reliability and validity of the measurements. The hypotheses testing was conducted using a simple and multiple linear regression analysis to test the suitability of the proposed model for measuring satisfaction and revisit intentions. The results of the study showed that atmosphere has a significant influence on customer satisfaction and revisit intention. Customer satisfaction was also found as one of the most significant factors impacting revisit intention in the full-service restaurant industry. Therefore, restaurant managers can use a combination of good price and exciting atmosphere to enhance satisfaction and revisit intention. This study provides insights on full-service restaurants in Indonesia which have not received much attention in both marketing and hospitality literature.<\/jats:p>","DOI":"10.4018\/ijabim.2020070107","type":"journal-article","created":{"date-parts":[[2020,5,19]],"date-time":"2020-05-19T11:19:57Z","timestamp":1589887197000},"page":"101-118","source":"Crossref","is-referenced-by-count":7,"title":["The Antecedents of Satisfaction and Revisit Intention for Full-Service Restaurants"],"prefix":"10.4018","volume":"11","author":[{"given":"Adilla","family":"Anggraeni","sequence":"first","affiliation":[{"name":"Binus Business School, Bina Nusantara University, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lucina Iswi Hapsari","family":"Sulistyo","sequence":"additional","affiliation":[{"name":"Faculty of Economics and Communication, Bina Nusantara University, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Natalia","family":"Affandy","sequence":"additional","affiliation":[{"name":"Binus Business School, Bina Nusantara University, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"2432","reference":[{"key":"IJABIM.2020070107-0","doi-asserted-by":"publisher","DOI":"10.5539\/ass.v11n23p129"},{"key":"IJABIM.2020070107-1","doi-asserted-by":"publisher","DOI":"10.1177\/0092070394224002"},{"key":"IJABIM.2020070107-2","doi-asserted-by":"crossref","DOI":"10.4135\/9781849200417.n20","article-title":"Food and Beverage Management","author":"C.Barrows","year":"2008","journal-title":"The SAGE Handbook of Hospitality Management"},{"key":"IJABIM.2020070107-3","first-page":"125","article-title":"An integrated model for the effects of perceived product, perceived service quality, and perceived price fairness on consumer satisfaction and loyalty.","volume":"14","author":"L. 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