“…The extant literature in hospitality studies established perceived food quality as a key determinant of restaurant quality (Chen, Raab, & Chen, 2017;Mattila, 2001;Ryu et al, 2010Ryu et al, , 2012Sulek & Hensley, 2004). In an earlier study conducted by Chen et al (2017), the customers ranked food quality ahead of other factors like price, value, convenience, and cleanliness. Perceived quality is defined as "the evaluation that a consumer makes about the excellence or superiority of a product" (Zeithmal, 1988).…”