Literature Review On Restaurant Cleanliness

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Literature Review
• Seung Ah Yoo (2012) presents items related to restaurant cleanliness previously used to measure service quality in the literatures. These items are classified into three categories as functional, mechanic and humanic clues. Functional clues include freshness, presentation, healthy menu options and temperature of food. Functional clues also include exterior of the restaurant such as garden and delivery, building exterior. Moreover it also includes restroom appearance. Mechanic clues include interior of restaurant, restroom personal hygiene, dining room personal health, server’s appearance. Humanic clues include server’s behavior.

• (Ming-Chun Tsai,2013) in this study he investigated the impact of service quality on customer
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This study extended previous researched data by incorporated customer affective responses by relationships between customer perceptions of task performance/food quality and perceived value. Relationships between customer perceptions of task performance food quality and their expected response were also examined. Surveys were conducted which showed effective response in the relationship between task performance/food quality and perceived values. These results determined that food quality and effective response was increased with employee…show more content…
He took a sample from luxury segment of restaurant industry. The study provides preliminary results supporting a holistic approach to hospitality customers, post purchase decision making process. Practical implications are clear. Marketers of the luxury lodging industry must consider improving not only service quality and customer satisfaction but also perceived customer value in their offering

• Wall and Berry (2007) in their research stated that although food quality is basic, the ambience and service performance greatly influence a customer’s evaluation of a particular establishment. Diners use the following types of clues to judge a restaurant experience: functional—the technical quality of the food and service; mechanic—the ambience and other design and technical elements; and humanism—the performance, behavior, and appearance of the employees sharing the same principle. This is consistent with the findings of Parsa, Self, Njite, and King (2005), who found that while food quality was critical to restaurant success; excellent food alone did not guarantee

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