In addition, to be successful, an owner need have a good planning to stand out from the crowd, especially restaurants in the town areas with high competition especially with McDonald. Even an owner should frequently review their menu and theme to ensure that they are giving customers what they desire. If customers do not feel satisfied with the food or the restaurant itself, the owner will start to lose their business badly and good word-of-mouth advertising from their customers to other people. The managerial part is also an important role to consider on
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
3. To examine how the concept of demographics restaurant employees affect brand image. When employees understand the organization 's brand image and identity, Better service to satisfy our customers can deliver the kind of organization efforts. In other words, the brand image of the positive attitudes of employees to more effectively perform their duties with other employees and provide better customer service. Current research themes appropriate attention to management and implementation of the plans to give valuable suggestions.
When employees receive unfairness actions of the leader, they finally cannot be patient with these practices any longer. It leads to the cause of global boycott Hyatt hotel and hotel was damaged in every aspect from this situation. In fact, every business should practice ethics to create a good organizational culture and build a better society within the company’s constitution. Organizational culture helps to unite employees, who come from different backgrounds, families and have their own cultures (Stan Mack). Moreover, organizational culture influences on loyalty of employees toward
Title: To evaluate customer satisfaction and service quality in a fast-food restaurant in India. 1 Introduction 1.1 Define Service Quality: "Service quality is an engaged assessment that mirrors the client's view of particular measurements of service: unwavering quality, responsiveness, confirmation, Empathy, tangibles. Fulfilment, on other hand, is more comprehensive: it is impacted by view of service quality, item quality, and cost and in addition situational elements and individual elements. "The creation of customer satisfaction can provide several benefits, including the relationship between companies and consumers are harmonious, providing a good basis for the purchase and re-creation of customer loyalty, and form a recommendation
The restaurant sector is one of the fastest growing sectors within the context of the Spanish economy and looks likely to continue its development into the future.The survey reported in this paper on the customers of Spanish restaurants has gathered the perception of quality according to a Likert scale from zero to ten. Male customers did not rate the attributes differently from female customers. Quality of food was rated as the most important attribute, followed by quality of service, cost/value of the meal, and place/ambience of the restaurant. 4. Author(s): Jaksa Jack Kivela (Assistant Professor, Department of Hotel and Tourism Management, The Hong Kong Polytechnic University, Hong Kong) Findings While consumers say that food quality and food type are the critical variables for restaurant selection or rejection, other “lesser” choice variables may be the deciding factors in the final restaurants selection or reflection.
Advertising agencies and marketing teams are trying to cope with every new trend in the society. Menu designing is an important part of the restaurant set up and development. Menu names tend to have a sort of influence on the perceived taste of food. Research in this areas of names and labels has been focused on nutrition labels and health labels (Caglar et al, 2011; Oakes and Slotterback, 2001; Caswell & Mojduszka, 1996). There is very less research done about the expectations one has about the dish based on descriptive names (Aaron, Evans, & Mela, 1995).
Personal beliefs, moral and values are among the customers looking into a restaurant business. Consumer are now become aware when it comes from the environment, they want a product and services that complies with the standards of being an eco-friendly. Consumers are beginning to recognize the seriousness of environmental problems. That is why, as environmental issues become more important to guests, restaurateurs are looking for ways to reduce waste while saving money and natural resources. Operators practice more ways that are more efficient and environmentally friendly.
In the other hand, the chef takes a great care in selecting the best quality ingredients. Also, the dishes were served in a good looking and it was designed by fruits, vegetables and also herbs and leafs in symbols, signs and pictures of flowers and birds. In my point of view, the food presentations are perfectly executed with evident care given to each individual item on each plate. Two kinds of sauce are offered. The restrooms are immaculately clean and stocked also the design is as equal as the elegance of the dining room.
After observing most restaurants or food outlets, we find that they only consider selling food to consumers. They are merely concerned about serving their customers and view good customer service as an addition to the food they are selling. The purpose of our report is to look at how Spur Corporation views customer service as an important part of their job and not as an addition to what they have to do as their daily task.