The Effect of Ergonomic Aspects on Customers’ Convenience at Restaurant in Surabaya

Palit, Herry Christian; Kristanti, Monika; Wibowo, Yoel

doi:10.1080/1528008x.2018.1563017

Cited by 7 publications

(6 citation statements)

References 15 publications

(24 reference statements)

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“…Second, in line with Palit et al (2020), this study reaffirms the notion that a service environment that reduces unnecessary pressure pleases shoppers under the Zero-Contact Marketing domain. This study adds evidence to the idea that a store's physical atmosphere (which delivers psychological comfort and functional convenience by removing unnecessary interactions between consumers and store clerks) should not be underestimated in enhancing consumers' positive emotions.…”

Section: Discussionsupporting

confidence: 80%

Please do not disturb: the effect of Zero-Contact Marketing on Korean consumers' decision-making process

Park

Song

et al. 2021

APJML

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PurposeThis study examines the effectiveness of Zero-Contact Marketing that minimizes contact between employees and consumers in marketplaces by adopting an integrated research framework of motivation theory, servicescape model and the theory of reasoned action (TRA).Design/methodology/approachThis study randomly collected 314 respondents through an online survey in May 2020 in South Korea. Structural equation modeling (SEM) assessed the overall hypothetical research model.FindingsZero-Contact Marketing facilitates the positive impacts of Korean consumers' motivations (intrinsic and extrinsic) and service environment on their word-of-mouth (WOM) intention to spread information about a store offering Zero-Contact Marketing service and the store revisit intention. In addition, consumers' attitude toward Zero-Contact Marketing and shopping pleasure (SPL) has stronger impacts on consumers' WOM intention than they do on the store revisit intention.Research limitations/implicationsThe limitation of this study lies in that the survey participants responded only in South Korea, which may lead to biased results. To provide a more generalized insight, this study should be extended by considering consumers in other countries, since many consumers around the world tend to minimize face-to-face interaction and avoid unnecessary interruptions under the current pandemic.Practical implicationsBy minimizing the social interaction between employees and consumers, Zero-Contact Marketing may increase consumers' shopping satisfaction with free shopping moments and no disturbance, especially under the COVID-19 pandemic.Originality/valueThe findings provide theoretical contributions by empirically validating the effects of intrinsic and extrinsic motivations and service environment on consumers' internal and external responses in a Zero-Contact retail setting.

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Section: Discussionsupporting

confidence: 80%

Please do not disturb: the effect of Zero-Contact Marketing on Korean consumers' decision-making process

Park

Song

et al. 2021

APJML

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“…In other words, ergonomic focuses on the way to fit a particular work (equipment, tools, methods, as well as working environment and organization) according to the capability, ability, and limitation of human. The goal of ergonomic is to create jobs, systems, or products safe, effective, efficient, healthy, satisfying, convenience, and even enjoyable for human being (Palit et al, 2019;Kroemer, 2017). Casual dining is a unique sector of the foodservice industry.…”

Section: Resultsmentioning

confidence: 99%

“…Environmental ergonomic affects human's health, convenience, ability, and willingness to perform (Kroemer, 2017). Environmental Ergonomic is an ergonomic study investigating the relation between humans and their limitations within a physical working environment, covering illumination (lighting), sound, climate, air circulation, and vibration (Palit et al, 2019). The restaurant's ventilation system does not only provide comfort to the customers but should also provide a positive working environment and climate to its employees as well.…”

Section: International Journal Of Research Studies In Management 63mentioning

confidence: 99%

Food safety practices among selected casual dining restaurants: A basis in achieving customer satisfaction

Sarmiento¹,

Apritado²

2022

IJRSM

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This study aimed to determine the compliance of selected casual dining restaurants in Makati City on food safety and sanitation based on the Presidential Decree No. 856 also known as the Sanitation Code of the Philippines and Service Quality Standards shown in previous research. Specifically, to determine the casual dining restaurant's food safety practices in terms of personnel hygiene, food serving and food handling, and assess the sanitation practices in casual dining restaurants in terms of restrooms, establishment exteriors and dining room experiences in order to achieve customer satisfaction. Descriptive-Evaluative research was utilized to conduct this study. The respondents were 303 guests that has dined at least twice in 10 different casual dining restaurants that have been operational for 10 years in the municipality of Makati. Through personally administered questionnaires, the researcher tabulated the result of the data gathered using SPSS v. 21, frequency distribution and percentage, to describe the profile of the respondents. Weighted mean is utilized to determine personnel hygiene, food safety and sanitation practices of the casual dining restaurants. And Pearson's Product Correlation is used to attain the significant relationship of the variables.Results identified that based on the respondent's assessment, they strongly agreed that casual dining restaurants were able to apply and follow standard procedures in terms of food safety and sanitation. However, there are certain indicators that require additional attention or polishing to achieve a more positive dining experience for customers. An action plan for continuous restaurant operation enhancement was proposed.

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“…Restaurant atmospheric examinations recognize tidiness as a training to accomplish and keep up a climate that is liberated from perilous or destructive substances (for example neatness of dining area, bathrooms) (Ryu and Jang, 2007;Hussein, 2018). Palit, Kristanti, and Wibowo (2019) stated that the ergonomic angles, for example, visual showcase, anthropometric, and ecological ergonomics have impact on clients' comfort at restaurants. The service quality of a restaurant is a vital determinant of a consumer's consumption experience, which makes a restaurant different from others.…”

Section: Literature Review and Hypotheses Developmentmentioning

confidence: 99%

Measuring Customer Satisfaction When Dining at a Casual Restaurant: An Application of Kisang's Model

Bux¹,

Ahmed²,

Muhammad³

et al. 2020

SIJMB

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The culinary business is being increased rapidly in Pakistan. Usually, Pakistani consumers prefer to eat meals at homes cooked by female members owing to cultural, social and religious reason. In order to bridge up the gap in existing hospitality literature, the objective of this research manuscript is to find out the relation among dimensions of quality (food quality, service quality and quality of physical environment), customer satisfaction, restaurant image, behavioral intentions and customer perceived value in casual restaurants in Sukkur city. Data for this research study have been collected from customers of restaurants located in Sukkur city through convenience sampling. SPSS (24) and Smart PLS (3.0) versions were used for data analysis. Service quality dimensions of causal restaurant were found important determinants of the restaurant image and customer perceived value followed by physical environment and service quality; whereas, the physical environment quality was not found to be a significant factor of perceived value of customer. Additionally, food quality is measured as an important restaurant’s product. Another outcome of the present study exhibited that quality of physical environment holds a substantial positive effect on restaurant image. The findings indicate quality in food and service is highly important to satisfy customers and make their behavior positive about casual restaurant. Further, as an average temperature remains above 400 in Sukkur city, internal environment of the restaurant is significant as it will affect the mood and perception of customers when they dine in the casual restaurant.

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The Effect of Ergonomic Aspects on Customers’ Convenience at Restaurant in Surabaya

Cited by 7 publications

References 15 publications

Please do not disturb: the effect of Zero-Contact Marketing on Korean consumers' decision-making process

Please do not disturb: the effect of Zero-Contact Marketing on Korean consumers' decision-making process

Food safety practices among selected casual dining restaurants: A basis in achieving customer satisfaction

Measuring Customer Satisfaction When Dining at a Casual Restaurant: An Application of Kisang's Model

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