How culture shapes the restaurant experience: A study of Hofstede's dimensions and service quality
Tijana Radojević,
Nemanja Stanišić,
Nenad Stanić
Abstract:Purpose - This study aims to determine the impact of cultural traits on restaurant service quality and infer implications for the hospitality sector. Specifically, it investigates which of Hofstede's cultural dimensions correlate with superior service. Methodology - The research analyzes 35,000 customer reviews from restaurants in 80 capitals worldwide. It employs a multivariate multilevel model to explore the effects of cultural dimensions on service ratings, complemented by qualitative evidence. Findings - T… Show more
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