The mode choice stage in transportation planning is the analysis process to estimate the number or percentage of trips performed by each mode of transport. In practice, the number of trips is used to estimate the demand for each mode of transport. Such information is important for planning and designing transportation facilities in an urban area. A mathematical model of individuals’ mode choice is usually required in such an analysis. This paper discusses the result of a study carried out to evaluate the attributes that influence the mode choice of transport in Johor Bahru city by interviewing the individuals living for more than one year in the study area. The investigation conducted through one of attitudinal survey techniques known as stated preference survey. Stated preference survey conducted on a random sample of 384 respondents. Investigated attributes have been identified in analysis stage by applying binary logistic regression analysis procedure before deriving binary logit model for individuals’ mode choice of transport in Johor Bahru city. Based on stated preference survey and logistic regression analysis of data, the model of mode choice of transport in Johor Bahru has been derived and attributes of age, income, vehicle ownership, comfort of car, reliability of bus service, affective motives and instrumental motives were found statistically correlated to the mode choice of transport in Johor Bahru.
Number of studies related to assessing service quality through Service quality gap model, known as SERVQUAL model in tourism and hospitality industries is seen either originally or with developed version. The main aim of this study is focused assessing empirically on the developed version of SERVQUAL model for measuring the service quality for restaurant services known as DINESERV, in the context of restaurant services in Dhaka city, Bangladesh. The comprised 29 attributes of SERVQUALL model is DINESERV, that is used for designing the questionnaires in this study, which aimed to measure the gap between expectation and perception level of customers in restaurant service. However, 110 valid questionnaires from 150 has been statistically analyzed in SPSS20. This empirical study makes a glance that 25 indicators have rooms to make more improvement due to persisting gap between expectations and perceptions, meanwhile, results and findings have been complied with the identification of strength and weakness of service quality of selected oldest restaurants of Dhaka city, who can uphold their dignity through the possible suggestions from this study
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