Restaurant consumers repeat patronage: A service quality concern

Barber, Nelson; Goodman, Raymond J.; Goh, Ben K.

doi:10.1016/j.ijhm.2010.08.008

Cited by 122 publications

(100 citation statements)

References 30 publications

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“…Certainly the improved food hygiene compliance of food establishment with subsequent reduction in risk factors that might lead to the foodborne diseases is more than desirable. The results also show high level of awareness on food safety by consumers confirming previous studies that highlighted foodservice hygiene as one of the top considerations when consumers select a dining place (Barber, Goodman, & Goh, 2011;Ungku Fatimah, Boo, Sambasivan, & Salleh, 2011).…”

Section: Discussionsupporting

confidence: 88%

Food hygiene practices in different food establishments

et al. 2014

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a b s t r a c tThe aim of this study was to investigate three dimensions of food hygiene in three European citiesBelgrade, Thessaloniki and Porto. The first dimension of the survey was to evaluate the level of hygiene in different food establishments supplying food direct to consumers. A total of 91 food businesses were included in the survey with 30 food businesses from Belgrade and Porto, and 31 from Thessaloniki. In parallel with scoring the premises, the second dimension of the study was to examine the opinion of managers of these food establishments regarding food hygiene rating. Finally, in order to justify the importance of food hygiene, the research covered consumers' perception regarding food safety and hygiene practices in the three European cities. A total of 600 respondents were interviewed in the survey, 200 respondents per city.This study confirmed that HACCP as a concept is important and major differences in the level of food hygiene in food establishments are based on HACCP status rather than type and size of food establishment. The analysis revealed hygiene and food preparation as the predominant in low ranking of food hygiene and safety procedures, followed by inadequate layout as predominant factor in evaluating structural requirements. Also, the obtained results indicated greater level of hygiene in food establishments in Thessaloniki and Porto, than in Belgrade. Managers' opinion confirms their belief that a transparent food hygiene rating of all food establishments could lead to improved business. Finally, respondents in all cities confirmed their awareness of the importance of food hygiene and indicated kitchen related statements as the most influential.

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Section: Discussionsupporting

confidence: 88%

Food hygiene practices in different food establishments

et al. 2014

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“…Warde and Martens (2000) suggested that examining the restaurant dining experience from the customer perspective could help restaurants to improve their professional knowledge and ability which in turn would enable greater success in meeting customer needs whilst also working to enhance business success. Many researchers have investigated the dimensions of service quality in the restaurant industry to varying extents in order to improve the service quality management (Berry et al, 2006;Berry and Wall, 2007;Gu and Heung, 2012;Barber et al, 2011;Ryu and Han, 2011). They have studied customers' perceptions of many aspects of service quality, and concluded that the overall judgement of a restaurant's service quality is significantly influenced by customers' perceptions of the quality of the physical environment, cleanliness, food quality and the behaviour of the employees.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, however, some research everal reports have suggested that cleanliness should be treated as a separate dimension due to its significant importance and impact on customer perception (Barber and Scarcelli, 2010). The cleanliness of restaurants must be considered for the importance of personal hygiene and safety w; which can measure the influence on service quality and the perception of service quality (Barber et al, 2011). Cleanliness can work as a motivator, can and improve positive reactions and modify the behaviour of customers, by way of dimensions such as which are the pleasantness of the experience, trust in the service and prestige attribution (Yavetz and Gilboa, 2010).…”

Section: Introductionmentioning

confidence: 99%

The influences of cleanliness and employee attributes on perceived service quality in restaurants in a developing country

Truong

Nisar

Knox

et al. 2017

IJCTHR

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“…There are many studies on service quality in food and beverage businesses. In these research studies, it is observed that the quality of service in restaurant business has a positive impact on customer satisfaction [15][16][17] and on customer loyalty [7,9,18,19].…”

Section: Literaturementioning

confidence: 99%

Qualitative Method Versus Quantitative Method in Marketing Research: An Application Example at Oba Restaurant

Bilgin¹

2017

Qualitative Versus Quantitative Research

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The aim of this chapter is to present the unique aspects of the qualitative method that is rarely used against the quantitative method commonly used to obtain valid and reliable information in marketing research today. In this section, the qualitative method and the specific nature of the quantitative method are dealt with through an application beyond a theoretical-based debate. In this context, a marketing research has been conducted on how to improve the quality of service of a restaurant operation that wants to increase the quality of the services it offers to its customers. Qualitative and quantitative methods were used simultaneously in the marketing research implemented. The specific directions that each step of the marketing research carried out and the way in which researchers should use these two methods in the marketing research are revealed through the application. As a result of the research, it has been determined that the quantitative findings about the work to be done in order to increase the service quality in the restaurant operation is numerically higher, but it is more limited in terms of guidance to the business managers. Findings obtained by the qualitative method are found to be more specific in terms of content and more functional at the point of guidance to the administrators.

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Restaurant consumers repeat patronage: A service quality concern

Cited by 122 publications

References 30 publications

Food hygiene practices in different food establishments

Food hygiene practices in different food establishments

The influences of cleanliness and employee attributes on perceived service quality in restaurants in a developing country

Qualitative Method Versus Quantitative Method in Marketing Research: An Application Example at Oba Restaurant

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