Drawing on the theory developed by the Nordic school of service marketing, the authors devise a model that involves the direct effects of technical (physical good quality) and functional (service quality and servicescape) elements of the service encounter on customers’ behavioral intentions. They test the model using service customers in the fast-food and grocery industries in eight countries (Australia, China, Germany, India, Morocco, the Netherlands, Sweden, and the United States). Notable differences exist between fast-food and grocery customers in the eight countries. The relative effects of the technical and functional service elements on behavioral intentions also differ significantly across countries.
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