Selection criteria of customers of Chinese restaurants and their dining habits

Abstract

The present study investigates the selection criteria used by restaurant customers in India while choosing Chinese restaurant for dining and also to understand their contemporary dining habits. Structured questionnaire was used to collect the data from the respondents. Respondents were selected using the convenience sampling approach. The study used descriptive statistics and exploratory factor analysis to interpret the data. The results of the study would assist the Chinese restaurant marketers to understand the important restaurant attributesfrom the customer's perspective. It would also help to formulate required marketing and operational strategies incorporating food quality, service quality, customer relationship practices and promotional offers, so that the restaurant can stay competitive in the market by better meeting the needs and expectations of the customers. This study was an attempt to examine the Chinese restaurant consumer behaviour in the Indian context, particularly from the Chennai City. The research also provided vital information and insights for the researchers, academicians and the practitioners in the restaurant industry.

Assessing the Importance of Health in Choosing a Restaurant: An Empirical Study from Romania

“…The analysis of the mean values for the attributes considered important in the decision-making process of restaurant selection indicated that the most important attribute for respondents is the “cleanliness of spaces”, which is a finding supported by other research [5,6,36,38,40,59,60,61,62], and is followed by food made from “fresh ingredients (not frozen)” [5,31]. Therefore, unlike other studies, which place “food quality” on the first rank when it comes to a restaurant selection (an intrinsic attribute) [10,11,12,13,14,29,30,31,32,33,34], Romanian consumers in Cluj-Napoca pay much more attention to “cleanliness of spaces” (an extrinsic attribute).…”

“…The rapid growth is due also to some city strengths developed over the years such as the title of “European Youth Capital in 2015”, as well as the new nickname “Silicon Valley of Romania”, the academic center, the Transylvania International Film Festival, and the business center [3]. In this context of growing competition, identifying the most important selection attributes within the decision-making process of dining out represents a crucial step [4] in building adequate marketing strategies based on a better segmentation and an efficient targeting [5,6], thus contributing to customer satisfaction.…”

“…Previous studies have mainly focused on the selection attributes and the factors that influence consumer decisions regarding dining out. It has been observed that generally, the most important influence factors are related to “food quality” and “service quality”, while factors related to “marketing and promotion” or even “price” are not so important [4,5,6,7,8,9].…”

Dijital Ortamda İstanbul ve Paris Restoranlarına Yönelik Yapılan Yorumların Analizi

“…Buna göre, tüketicilerin demografik, sosyo-kültürel ve psikografik özelliklerine bağlı olarak ya da durumsal faktörlerin etkisiyle seçim kriterleri farklılaşabilir. Restoran işletmelerinin seçim kriterleri konusunda yapılmış olduğu çok sayıda çalışma bulunmaktadır (Ertürk, 2018;Arıker, 2012;Albayrak, 2014;Farahiyan, 2015;Kim and Chung 2011;Sudhagar and Rajendran 2017;Hong, vd. 2012;Mhlanga and Tichaawa, 2016;Yüksekbilgili, 2014;Güler, vd.…”

Tüketicilerin Restoran Seçim Ölçütleri Üzerine Bibliyografik Bir Değerlendirme

“…Yer verilen çalışmaların 5 tanesinin özel mutfağa sahip restoranlar, 2 tanesinin fast food restoranlar, 3 tanesinin etnik restoranlar, 4 tanesinin lüks restoranlar, 1 tanesinin zincir restoranlar ve diğerlerinin tam hizmet sunan klasik restoranlar üzerinde yapıldığı saptanmıştır. Özel mutfağa sahip restoranlar üzerinde yapılan çalışmaların, Amerikan mutfağı, Çin mutfağı, Türk mutfağı, Karadeniz mutfağı sunan ve kebap satışı yapan restoranlarda yapıldığı görülmüştür (Heung, 2002;Cömert ve Özata, 2016;Sudhagar ve Rajendran, 2017;Canoğlu ve Ballı, 2018;Emir ve Özdemir, 2019). Bu çalışmalara bakıldığında genel olarak yiyecek kalitesi, hizmet kalitesi ve atmosferin yer aldığı görülmektedir.…”