Service quality in restaurant operations in China: Decision- and experiential-oriented perspectives

The Influence of Tourists’ Experience of Quality of Street Foods on Destination’s Image, Life Satisfaction, and Word of Mouth: The Moderating Impact of Food Neophobia

“…Ryu and Han (2010) [37] examined the relationships among the three kinds of service quality dimensions, satisfaction, and behavioral intention in quick-casual restaurants. Chow et al (2007) [38] also captured three dimensions of service quality (i.e., interaction quality, physical quality, outcome quality) and conducted them in restaurant research. De Rojas and Camarero (2008) [39] also demonstrated that experiential quality consisted of interaction quality, outcome quality, and physical environment quality.…”

“…We conducted a pilot test prior to this study. Based on previous research [33,36,38,39,42,51,61,63,81], a pretest, a pilot test, and developed questionnaire were used to measure the experience quality, destination image, experiential satisfaction, and word of mouth. Then, a pilot test was conducted to assess the adequacy of the measurement through the participation of actual customers in the night market.…”

“…All items from section three to four were measured using a 7-point Likert-type scale (1: strongly disagree to 7: strongly agree) for the following: "Please indicate your level of agreement with the following statement". To measure the perception of street food experiential quality, this study adopted from Chow et al (2007) [38] and In addition, word of mouth has been modified through Namkung and Jang (2007) [61] and Petrick (2004) [63] studies. Last, this study verified the food neophobia scale using four questionnaires based on Pliner and Hobden (1992) [71] and Ritchey et al (2003) [72].…”

A nested semi-open queuing network model for analyzing dine-in restaurant performance

“…It is argued that higher levels of service quality produce higher levels of customer satisfaction, which in turn lead to higher levels of customer patronage [9]. Specifically, the attributes of customer satisfaction in restaurants include food (hygiene, balance, and healthiness), the physical provision (layout, furnishing, and cleanliness), the atmosphere (feeling and comfort), and the service received (speed, friendliness, and care) during the meal experience [11].…”

Restaurant location selection by utilizing the fuzzy preference relations

“…To maximize the customer number and benefit, restaurant owners invest in various marketing expenditures, such as menu development, advertising, and customer relationship management. Customer expectation and service-quality perception in the restaurant service industry have revealed certain important attributes, such as low price, food quality, value for money, service, location, brand name, and image [3]. Besides aforementioned, the size of a restaurant, convenience of transportation, quality of service, parking capacity and location will directly affect the sources of customers and future success of the restaurant [4].…”