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As the use of international airports has been increasing, airports have emerged as a remarkable background in the tourism industry. To address this, the present study aimed at (1) investigating the relationships among the variables of airport physical environments, customer emotion, and satisfaction, (2) verifying which attribute of airport physical environments has significant impact on customer emotion, and (3) examining the mediating role of emotion between airport physical environments and customer satisfaction. The snowball method was introduced to collect the data. According to the findings from the structural analysis, three components of airport physical environments had decisive effects on pleasure. However, most of airport physical environments were insignificant on arousal, and arousal had invalid impact on satisfaction. Customer emotion was found as a partial mediator between the identical attributes of airport physical environments and customer satisfaction. Discussions and implications for airport practitioners, limitations, and suggestions for future research were also provided.

The purpose of this study is to investigate the effects of price discount frames and price discount levels on consumer perceptions about the quality of the service product, the value of the discount, their purchase intentions and their willingness to spread the word of mouth about the discount savings across different types of services.

It has been suggested that changes in organizational populations are shaped by a natural (biological) selection process. Industries and businesses evolve through standard and identifiable phases throughout their lifespan. This study analyzed organizational mortality in the restaurant sector based on restaurant location, affiliation (presence/no presence of multi-unit locations of restaurants in a given geographical area), and size. Objectives of this study are to understand organizational failure from a population ecology perspective and, specifically, to identify the influences of location, competitive density, and organizational size on restaurant failure. The analyses indicated all three variables-location, affiliation, and size-are significant influences on restaurants' mortality. Chain restaurants were found to have significantly lower failure rates than independently owned restaurants. Restaurants that are smaller in size had higher failure 360 Restaurant Failures and Survival Analysis 361 rates than large sized restaurants. There is a significant effect of location, as measured by U.S. postal zip codes, on restaurant failures.

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