This study examined a theoretical model examining interrelationships among three service qualities (i.e., physical environment quality, interactional quality, and outcome quality). In addition, this study investigated the effects of three service qualities on utilitarian and hedonic attitudes toward restaurant brands and the mediating effects of such attitudes in forming brand preference in full-service restaurants. To further understand unique differences, this study conducted a multi-group analysis comparing the proposed relationships between 318 casual and 303 fine dining patrons (621 full-service restaurant patrons in total). In th full-service restaurant setting, the results of data analysis indicated significant interrelationships among three service qualities. Physical environment quality explained a large amount of variation in both interactional and outcome quality. In turn, interactional quality had a positive effect on outcome quality. Physical environment quality had a significant effect only on hedonic attitude. Interactional and outcome qualities had significant effects on utilitarian and hedonic attitudes toward restaurant brands. Finally, utilitarian and hedonic attitudes toward restaurant brands enhanced brand preference. When separately analyzed, the effect of physical environment quality on hedonic attitude became not significant in casual dining segment. Further, the effect of outcome quality on utilitarian attitude became not significant in fine dining segment. Both theoretical and managerial implications of the results are discussed