Utilisation of Quality Management Methods and Tools in Food Sector Organizations

Kafel, Piotr; Sikora, Tadeusz

doi:10.15193/zntj/2013/86/204-216

Cited by 8 publications

(10 citation statements)

References 7 publications

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“…It covered brand image of the restaurant and uniqueness of brand name. This study is aligned with the previous research that stated factors influencing decision to select restaurants [12,[13][14][15][16][17][18][19][20].…”

Section: Discussionsupporting

confidence: 87%

Factors Influencing Restaurant Selection in Bandung Culinary City

Gaffar¹,

Hendrayati²,

Bahtiar³

2019

Proceedings of the 1st International Conference on Economics, Business, Entrepreneurship, and Finance (ICEBEF 2018)

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The development of tourism Indonesia shows a significance result from time to time. This can be seen by the increase number of tourists travelling in Indonesia. One of the famous tourist destinations in Indonesia is Bandung City. Bandung is not only well known for its beauty of the nature, but also for its culinary. Nowadays level of competitiveness in culinary business in Bandung, such as restaurant, is getting higher. Therefore, it is important for the business to know why people select one restaurant rather than the others. This research was aimed to know, understand, and explore factors that influence people in selecting a restaurant. Questionnaires were given to respondents who had already experienced dining-in in one of the restaurants in Bandung. 200 were collected with 87% response rate. Confirmatory factor analysis, along with SPSS 24.0 for windows, were used in this study. There were factors that influenced people to select a restaurant, which were service quality, price, trustworthiness, brand, tangible, product quality, location, atmosphere, cleanliness, staff cooperation and quick service. After confirmatory factor analysis had been done, there were 6 factors influenced decision to select a restaurant. Those were service quality, atmosphere, trustworthiness, price, food and beverages selection, and brand. It is important for the businesses to consider these factors while formulating their strategic decisions so that it could help to increase visitors coming to their restaurants. Keywords-service quality; atmosphere; trustworthiness; price; food and beverages; brand; restaurant selection [11]. Different criteria are used in selecting restaurant, such as good service, quality of food, recommendations by others, good ambience, price [12-14]. Previous study shows that food types, food quality, value for money, image and atmosphere, location, speed of service, recommended, new experience, and opening hours were the factors [15]. According to Akbar and Alaudeen, factors considered were price, service quality, location, restaurant environment, and trustworthiness [16]. Kafel and Sikora mentioned food quality, cleanliness, service, value, menu variety, convenience, and atmosphere were the factors [17]. In another study by Cullen quality of food, type of food, cleanliness, location and reputation were key attributes to select restaurants [18]. Abdullah et al. founded that there were five dimensions of customer preference in selecting restaurants, those were halal, price, quality of service, branding and

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Section: Discussionsupporting

confidence: 87%

Factors Influencing Restaurant Selection in Bandung Culinary City

Gaffar¹,

Hendrayati²,

Bahtiar³

2019

Proceedings of the 1st International Conference on Economics, Business, Entrepreneurship, and Finance (ICEBEF 2018)

View full text Add to dashboard Cite

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“…Chung & Kim (2011) clari ied that price remains one of the major factors that is used in consumer decision-making as well as its subsequent behaviors. Kafel & Sikora (2013) deepened the insight by asserting that consumers utilize price as a gauge for the quality of the restaurant. Hence, if a restaurant serves quality food, then it must be expensive.…”

Section: Results and Discussion Pro Ile Of Buffet Restaurant Consumermentioning

confidence: 99%

Investigating consumer preferences in selecting buffet restaurants in Davao region, Philippines

Bilog

2017

J. adm. bus. stud.

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“…Kim and Moon (2009) identified a diverse range of factors including the price of meal, customers' past experience with similar types of restaurants, reputation of restaurant, convenience of restaurant location, memorable restaurant advertising, appearance of other customers, and employee service and attire, that in combination influence a customers' choice of restaurant and perceptions. Other researchers have determined an assortment of factors that affect a customer's choice of restaurant and perceptions such as food quality, cleanliness, service, value, menu variety, convenience, atmosphere (Kafel and Sikora (2013); food, service, price and value; atmosphere dimensions (Liu and Tse, 2018); and service quality, food quality, physical environment, price and gender (Zhong and Moon, 2020). Notwithstanding the obvious variation in factors and their combinations suggested by these researchers, some authors (Carranza et al, 2018;Clemes et al, 2011;Shahzadi et al, 2018) identified commonalities across these researchers' findings and showed that food quality, physical environment quality and employee service quality (comprising fast-food restaurant service quality) are principal factors affecting a customer's choice of restaurant, dining experience and customer perceived value.…”

Section: Literature Reviewmentioning

confidence: 99%

Influence of fast-food restaurant service quality and its dimensions on customer perceived value, satisfaction and behavioural intentions

Slack

Singh

Ali

et al. 2020

BFJ

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PurposeThe purpose of this study is to investigate the effect of fast-food restaurant service quality (compound effect of food quality, physical environment quality and employee service quality) and its dimensions (when acting independently) on customer perceived value, satisfaction and behavioural intentions.Design/methodology/approachData was collected from 400 fast-food restaurant customers in Fiji using a public-intercept survey. The study used descriptive and inferential analysis. This research also used backward elimination multiple regressions to test the hypotheses of this study.FindingsThe compound effect of fast-food restaurant service quality dimensions on customer perceived value revealed food quality and physical environment quality are significant determinants of customer perceived value, however employee service quality is not. In contrast, the effect of the fast-food service quality dimensions acting independently on customer perceived value revealed the three dimensions are significant determinants of customer perceived value. Results also confirmed that customer perceived value is a significant determinant of customer satisfaction and customer satisfaction is a significant determinant of behavioural intentions.Research limitations/implicationsThis study highlights to fast-food restaurateurs and marketers the importance of determining the compound effect of fast-food restaurant service quality dimensions, delivering the right combination of fast-food restaurant service quality dimensions to customers and not singling out dimensions in an attempt to enhance restaurant service quality.Originality/valueThis study makes important contributions towards understanding the compound effect of fast-food restaurant service quality dimensions and the independent effect of these dimensions on the formation of customer perceived value, customer satisfaction and behavioural intentions.

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Utilisation of Quality Management Methods and Tools in Food Sector Organizations

Cited by 8 publications

References 7 publications

Factors Influencing Restaurant Selection in Bandung Culinary City

Factors Influencing Restaurant Selection in Bandung Culinary City

Investigating consumer preferences in selecting buffet restaurants in Davao region, Philippines

Influence of fast-food restaurant service quality and its dimensions on customer perceived value, satisfaction and behavioural intentions

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