The Influence Of Food Quality

When it comes to restaurant, food quality is the most important components in the dining experience (Namkung and Jang, 2007; Sulek and Hensley, 2004). Previous studies has indentify that the primary list of a restaurant is the food quality, Clark and Wood (1999) said that food quality act as an primary factors that can influence customer loyalty, Susskind and Chan (2000) on the other hand said that the key success for a restaurant is the food quality provided by the restaurant and drawn them to visit restaurant often. Sulek and Hensley (2004) said when it comes to comparison of food quality with environment components or service quality, food quality is the most crucial factor that can derive customer satisfaction. In addition, evidence shown

Service quality is part of the elements that customers usually judge in the restaurant, be sure that the overall service quality is excellent and satisfied by the customer (Zeithaml, 1988). In addition, customers think that a service is a standard procedure which they think a restaurant should offer rather than what they offer (Parasuram et al., 1988). Based on Parasuraman et al. (1988), SERVQUAL has been created and an instrument to measure the service quality of restaurant, tangible, reliability, empathy, responsiveness and assurance, five dimensions that combines into SERVQUAL. Studies has shown SERVQUAL been used to assess the service quality in service-related places like fast food restaurant (Caruana et al., 2000; Lee and Lambert, 2000). Service quality is relatively important as food quality, because to create customer loyalty on a product, first we must give customer maximum satisfaction by producing good service quality and by using four dimension as an indicator to measure service quality. Tangible is dropped because according to Pitt et al. (1995), “tangibles” dimension has a low reliability of study. Reliability dimension means whether the

Convenience food consumption has been a question where Becker’s (1965) would want to examine in the context of household production model. Based on this model, convenience food consumption has become a primarily strategy that can save household’s time and prevent them from facing time pressure. However, studies have come up with this approach saying whether that the demanding level of housewives towards convenience food is different Douglas, 1976; Harris, 2005; Jae, Ryu, & Abdel-Ghany, 2000; Nayga & Farooq, 1995; Newman, Henchion, & Matthews, 2003; Strober & Weinberg, 1980; Wilson & Holman, 1984). In order to get a clearer picture on convenience food, researchers started to examine the attitude of consumer during consumption process. The result of the examination concludes that there is a significant relationship between convenience food and consumer behavior. Besides that, a question has been asked to Generation Y, what is the reason that makes you frequently come to fast food restaurant; one of the reasons is conveniences (Park MR, Kim SH, Wi