![]() It is found that age, education level and experience of the restaurant managers affect the innovation type they apply. The results of qualitative study highlight five areas of innovation that could help managers create value based service and increase competitiveness. ANOVA was used to reveal differences between managers' attitudes towards the area of innovation. Full service casual dining restaurant managers from three different countries were interviewed in order to examine their attitudes towards innovations, and to reveal their perceptions of future trends. Additionally, this paper analyses linkage between sociodemographic profile of managers and a type of innovation they prefer/apply. This paper tends to identify managers' current innovation activities and attitudes, and also perceptions of what might become future trends and the prospective course in the restaurant industry. This study will contribute to a better understanding of managerial and theoretical perspectives, which will be beneficial for subsequent research. Nonetheless, our findings indicated that customers’ perceptions of food quality based on price and satisfaction levels based on service quality differ significantly between the genders, which demonstrated that gender moderation exists in food consumption. Happiness functions as a mediator between satisfaction and loyalty. ![]() Moreover, customer satisfaction and happiness can lead to a sense of loyalty. Perceived price can significantly influence customers’ judgement of the quality dimensions of a restaurant. Results showed that perceived price, food, service, and physical environment quality positively affected customer satisfaction. The structural equation model was applied to test 12 hypotheses. Data were collected through an online survey completed by customers who visited Western fast-food restaurants (KFC, McDonalds, etc.) in China. The purpose of this study is to investigate the factors that can influence customer satisfaction, loyalty, and happiness, with a particular focus on the moderating role of gender. In accordance with the rising consumption level in the country, Chinese customers care increasingly about their food choices. The fast-food service industry has been growing rapidly across China over the last few decades. In addition, restaurant atmosphere has been found to have a moderating effect on the effect of service quality dimensions on eWOM in restaurants. According to the results of the analysis, it was determined that the service quality dimensions of the restaurants have effects on satisfaction and eWOM. As a result of explanatory factor analysis, 4 service quality dimensions were determined in restaurants (tangibles, assurance, reliability, empathy), and then confirmatory factor analysis, second-order confirmatory factor analysis, a measurement model, and path analyses were carried out. The data were analysed using 385 surveys collected from restaurant customers using package programs (SPSS and AMOS). Questionnaires were used to obtain the data of the research. The population of the researchĬonsists of local tourists who come to the restaurants located in the city centre of Diyarbakır. The moderating effect of the restaurant atmosphere in the relationshipīetween service quality and eWOM. Quality of restaurants and electronic word-of-mouth (eWOM)Ĭommunication, satisfaction, and behavioural intention and to analyse The aim of this research is to test the relationship between the service
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |