Questioning the Readiness of Manado as a Tourism Destination: Poor Service of Waitresses in the Local Restaurants (original) (raw)
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Factor affecting service quality in a restaurant
I would like to convey my gratitude to the Honorable internship supervisor Md. Ashikur Rahman Avi for providing all necessary help in the process of repairing this report and analysis I have learned so many diversified areas regarding "Factors affecting food and beverage service quality in restaurant" My sincere thanks go to all officer of Momo Inn Park & Resort, Bangladesh and my friend Md. Sohan Ali help me to complete my internship report.
Academic Journal of Interdisciplinary Studies, 2022
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As customers are more exposed to different types of restaurant settings, they developed a complex set of attributes for selecting a restaurant for their excellent dining experience. The first competition, customers' changing lifestyles and growing desires are features that shape restaurant marketplace. Thus, restaurant managers should be prepared to meet these challenges. One approach in gaining competitive advantages and ensuring sustainable business performance is to focus on service quality. The main purpose of this study is to empirically investigate service quality in Croatian city restaurant settings. The main goals are to assess restaurant customers' expectations and perceptions and to identify main dimensions of perceived and expected city restaurant service quality. The data were collected using self-administered questionnaire. The questionnaire was designed in accordance with Stevens et al. (1995) and Andaleeb and Conway's (2006) research. It contained seven aspects of restaurant service, namely tangibles, reliability, responsiveness, assurance, empathy, price and satisfaction. The empirical research was conducted in March and April of 2010. Questionnaires were distributed in 31 restaurant settings in city of Rijeka. In order to meet study goals, descriptive, bivariate (t-test) and multivariate (exploratory factor analysis and reliability analysis) statistical analyses were conducted. The sample contained both domestic and international restaurant customers. The findings imply that for the majority of service attributes customers' expectations scores are higher than their perceptions scores. The study also identified five factors that best explained expected service quality and eight factors that best explained perceived service quality in the city restaurants.
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This study analyzes the service quality of Table8 Chinese Restaurant in Mulia Resort, Bali, namely customer satisfaction, indicators that must be improved and the quality of staff services that must be maintained. The number of samples is 60 respondents. Data collection method is incidental sampling, with a questionnaire that has been tested for validity and reliability. Data were analyzed by Servqual analysis and Importance Performance Analysis which are then presented in a Cartesian Diagram. The results of this study indicate that there are negative, positive and neutral gaps between customer perceptions and expectations. Customers are satisfied because the value of a positive gap is more than a negative gap. The Importance Performance Analysis technique as an indicator in improving the quality of services performed by Table8 Chinese Restaurant staff in Mulia is a strategic location and easily accessible, the ability of restaurant staff to provide accurate information, and the ability of restaurant staff to handle guest complaints. Indicators that must be maintained by the quality of service are the courtesy and friendliness of the restaurant staff, the ability of the restaurant staff to provide proper table service, restaurant staff in providing individual attention to guests. Table8 Chinese Restaurant must prioritize and improve the performance of this indicator to improve the service quality of Table8 Chinese Restaurant staff in order to maximize customer satisfaction.
Factors Affecting Services Quality of Restaurants Business: A Study on Dhaka City
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This study aims to determine the factors and its associated attributes of services quality in the restaurants of Dhaka city by evaluating customers' perception. A structured questionnaire survey of total 307 restaurant customers is carried out using a convenience and snowball sampling methods. Based on this data, a demographic profile of the customers is developed before conducting factor analysis and ranking of attributes from most satisfied to least, on a five-point Likert scale. Ranking of the attributes indicates that respondents are satisfied with given all attributes of satisfaction measurement. Besides, five major factors are extracted by factor analysis namely, Physical Appearance, Staff Behavior, Expediting Determinants, Foods Quality and Pricing. Therefore, this research explores an untapped area of study of customer satisfactions and suggests important managerial implications to improve current services quality of restaurant business in Dhaka city.