THE EFFECTS OF DINING ATMOSPHERICS ON BEHAVIORAL INTENTIOS THROUGH SERVICE QUALITY AND FOOD QUALITY IN GOJUMONG RESTAURANT SURABAYA

This study aims to know and analyze the influence of dinning atmospherics on behavioral intentions from mediation effect of service quality and food quality in Restaurant Gojumong Surabaya. The data source used in this study was primarily. The sampling technique is a non-probability sampling, specifically the convenience sampling. Level measurement used are interval level. This study was processed using Structural Equation Modeling (SEM), helped by AMOS 16 software. The results indicate that the atmospherics has a positive impact on service quality and food quality, service quality and food quality also has a positive influence on behavioral intentions, and atmospherics has a positive influence on behavioral intentions. Atmospherics also a positive influence on behavioral intentions through a mediation service quality and food quality. The role of service quality and food quality is a partial mediator.