The role of frequency of patronage and service quality of all-you-can-eat buffet restaurant: A perspective of socio-economic and demographic characteristics of African American consumers

Oyewole, Philemon

doi:10.1016/j.ijhm.2013.03.005

Cited by 9 publications

(4 citation statements)

References 59 publications

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“…Longart (2010) founded a clear link between satisfaction with food and drink as a key driver of PWOM (positive word-of-mouth). Oyewole (2013) founded that the criteria which African Americans use to evaluate service quality in all-you-can-eat Buffet restaurants are "freshness," "hygiene," "variety and reliability," and"value,". Ryu, Lee and Kim (2012) concluded that the quality of the physical environment, food, and service were significant determinants of restaurant image.…”

Section: Resultsmentioning

confidence: 99%

The vital components of restaurant quality that affect guest satisfaction

Gagić¹,

Tešanović²,

Jovicić³

2013

Turizam

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Nowadays, the trend of dining in restaurants has become quite prominent in Serbia. Frequent restaurant visits are not only the reflection of satisfying hedonistic needs, but also the result of increasing number of single-person households as well as adjustment to the European business hours. In an increasingly competitive environment, restaurants must be focused on guests using marketing concepts that identify their needs thus leading to their satisfaction and increased retention. Service quality is fundamental component which produce higher levels of guest satisfaction, which in turn lead to higher sales revenue. The main purpose of this study was to examine the quality dimensions that affect guest satisfaction in restaurant industry. Food and beverage quality, the quality of service delivery, physical environment and price fairness are analyzed as a key components of restaurant experience. The results could be helpful tool for restaurant managers to invest their resources more efficiently, making changes to crucial quality attributes that elicit the guests' satisfaction level. A management approach focused on guest satisfaction can improve restaurant business performance.

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Section: Resultsmentioning

confidence: 99%

The vital components of restaurant quality that affect guest satisfaction

Gagić¹,

Tešanović²,

Jovicić³

2013

Turizam

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“…Variety refers to the availability of green food choices. Measures for presentation, freshness and variety were adapted from Oyewole [32] and Namkung and Jang [15].…”

Section: Measurementmentioning

confidence: 99%

The Effect of Quality Attributes on Visiting Consumers’ Patronage Intentions of Green Restaurants

Luo

Zhu

2018

Sustainability

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Green consumption has become increasingly popular. More and more green restaurants are entering the market. The development of mobile Internet and the application of location-based services leads customers to easily visit several restaurants before making choice. Retaining a visiting customer is very important to green restaurants in the mobile Internet era. This paper develops a theoretical model to explore how the food-related, service-related and ambiance-related attributes of green restaurants influence the confirmation of expectations regarding restaurant quality and subsequent patronage intentions of visiting consumers in the context of location-based recommendations. The theoretical model is tested using the partial least squares method. The results show that the confirmation of expectations of food quality is determined by food presentation, variety and freshness; the confirmation of expectations of service quality is determined by employees and service; and the confirmation of expectations of ambiance quality is determined by cleanliness, design and décor, in terms of a positive effect on the patronage intention of visiting consumers of green restaurants making use of location-based recommendations. Finally, theoretical and practical implications are discussed.

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“…Ayeh y Chen (2013) (asiáticos y no asiáticos), así como otros aportaron dimensiones de calidad para contextos específicos (Lee et al, 2013) y probaron relaciones con variables clásicas como satisfacción y valor percibido, intenciones conductuales, entre otras (Senić y Marinković. 2013;Oyewole (2013); Akter et al, 2013).…”

Section: Discussionunclassified