Measuring Perceived Service Quality of Fast Food Restaurant in Islamic Country: A Conceptual Framework

Sumaedi, Sik; Yarmen, Medi

doi:10.1016/j.profoo.2015.01.012

Cited by 37 publications

(34 citation statements)

References 23 publications

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“…Centrándonos en resumir lo expuesto hasta aquí: la calidad del producto es aceptada como un elemento fundamental de la experiencia general en el restaurante en la literatura (Kivela et al 1999;Raajpoot 2002;Sulek y Hensley 2004;Andaleeb y Caskey 2007;Namkung y Jang 2007;Jang y Namkung 2009). La calidad del servicio ha sido ampliamente estudiada en el ámbito de los restaurantes (Kivela et al 1999(Kivela et al , 2000Yüksel y Yüksel 2002;Sumaedi y Yarmen 2015;Hank et al 2017), y es el atributo más importante de la experiencia dentro del mismo (Namkung y Jang 2007). La atmósfera influye en la experiencia gastronómica del cliente (Ryu y Han 2011; Canny 2014; Chahal y Dutta 2014).…”

Section: Issn: 1131 -6837unclassified

La experiencia gastronómica en el restaurante: delimitación teórica y empírica en dos tipos de establecimiento

2019

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Objetivo El objetivo de este trabajo es construir una variable multidimensional que recoja todos los aspectos que el cliente evalúa en el restaurante: el servicio, la comida y el entorno, y que recibirá el nombre de experiencia gastronómica en el restaurante. Metodología La toma de dos submuestras (70 clientes de restaurantes exclusivos, y 105 de restaurantes moderados) y el uso de un Modelo de Ecuaciones Estructurales, ha permitido analizar el efecto moderador que ejerce el tipo de restaurante en la formación de la experiencia, así como en la satisfacción e intención del cliente. Conclusiones El tipo de restaurante ejerce un papel moderador en la formación de la experiencia gastronómica en el restaurante a partir de la calidad del entorno y de la comida, siendo mayores los efectos en clientes del restaurante exclusivo. También modera el efecto de la experiencia gastronómica en el restaurante sobre la satisfacción siendo mayor en los clientes del restaurante exclusivo, mientras que no hay diferencias en el efecto de la satisfacción sobre la intención entre restaurantes.

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Section: Issn: 1131 -6837unclassified

La experiencia gastronómica en el restaurante: delimitación teórica y empírica en dos tipos de establecimiento

2019

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“…They must strictly follow the rules not only when it comes to food but also in clothes they wear, amusement and way of living. These rules always mention the Arabic word that represents halal ‫ل(‬ ‫حال‬ ) (Battour and Ismail 2015;Sumaedi and Yarmen 2015;Alam and Sayuti 2011), which refers to permitted and lawful under Shari'a as stated in the Quran. In addition, another word that is always mentioned with halal is "Toyyib", referring to goodness and purity (Mohamad and Backhouse 2014).…”

Section: Literature Review Islamic Dietary Rulesmentioning

confidence: 99%

Current Trends and Opportunities for Halal Restaurants in Thailand: A Conceptual Framework

Wannasupchue¹,

Othman²,

Abidin³

et al. 2019

IJARBSS

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The food and beverage business is a vital part of the tourism sector. This was among the top five sources of income for Thailand, worth 448 billion baht in 2015, and may continually increase due to the expansion of the tourism industry. More than 20 million tourists visit Thailand every year, so tourist attractions should have a variety of restaurants that should not only have food that tastes great, but also excellent service and hygienic conditions. Therefore, halal certification for food services is required when halal tourism becomes significant. Having halal status would provide a competitive advantage and accommodate the expanding market share among Muslim and non-Muslim customers. However, there is an emerging opportunity for halal restaurants, with the number of halal establishments in some regions of Thailand being inadequate for people who want to try halal food. Furthermore, some halal restaurants run by Muslim owners are not certified by a halal certification body. The objectives of this paper are to review literature on halal certification and to provide recommendations and guidelines on the opportunities in establishing a halal restaurant in Thailand. Finally, we will look into the importance of the halal status in attracting more Muslim and non-Muslim restaurant owners who have not been certified halal yet to apply for the certification.

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“…De Vries et al (2018) showed that consumers may be dissatisfied or never return due to excessive waiting times. Waiting times can appear relatively long to consumers who consider it imperative, thereby affecting their judgment (Sumaedi and Yarmen 2015). Using environmental and personal factors can divert consumers' attention from waiting times (Zakay 1989).…”

Section: Waiting Timementioning

confidence: 99%

Evaluation of Consumers’ WTP for Service Recovery in Restaurants: Waiting Time Perspective

Ting

Huang

Lin

et al. 2019

Administrative Sciences

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Restaurant service quality assessment has generally focused on the dining service. However, restaurant service begins with waiting for the meal. When service failure occurs due to a long waiting time, restaurant managers should adopt appropriate service recovery measures to retain consumers and reduce loss. This approach would allow them to mitigate customer dissatisfaction and negative impressions. In this study, we explore the importance of pre-processing service in the context of possible restaurant service crises and construct a restaurant service recovery model for willingness to pay (WTP) through the contingent valuation method (CVM) to measure the effects before and after implementing service recovery. Overall, several psychological and tangible service recovery measures are provided to enhance people’s willingness to extend their waiting time. Within our study group, relatively young participants showed a high willingness to extend their waiting time. Furthermore, the opportunity cost of high-income people in the waiting process was relatively high. Compared with psychological service recovery programs, our results show that tangible service recovery programs prompt respondents to wait for an additional ~10 min. This paper offers support for restaurant managers to manage consumer relationships.

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Measuring Perceived Service Quality of Fast Food Restaurant in Islamic Country: A Conceptual Framework

Cited by 37 publications

References 23 publications

La experiencia gastronómica en el restaurante: delimitación teórica y empírica en dos tipos de establecimiento

La experiencia gastronómica en el restaurante: delimitación teórica y empírica en dos tipos de establecimiento

Current Trends and Opportunities for Halal Restaurants in Thailand: A Conceptual Framework

Evaluation of Consumers’ WTP for Service Recovery in Restaurants: Waiting Time Perspective

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