scholarly journals Hotel Brand and Food Quality in Malaysia

2018 ◽  
Vol 3 (10) ◽  
pp. 51
Author(s):  
Tuan Ahmad Tuan Ismail ◽  
Rosmaliza Muhammad ◽  
Norhayati Muhammad Yusoff ◽  
Mohd Shazali Md Shariff
Keyword(s):  
Food Quality ◽  
Significant Relationship ◽  
Service Industry ◽  
Food Service ◽  
Brand Identity ◽  
Kuala Lumpur ◽  
Physical Relationship ◽  
Brand Attributes ◽  
Prism Model ◽  
The Relationship

This study is to investigate the relationship between hotel brand and food quality using the Brand Identity Prism (BIP) model in the context of food service industry that has never been directly tested before. The attributes (physical, relationship and reflection) of BIP in food service industry which focusing on the food quality served at hotel restaurants are validated. A quantitative approach using questionnaire survey was conducted with a total of 129 hotel restaurants guests from four of five star rated hotels in Kuala Lumpur, Malaysia. The result indicated that there was a significant relationship between hotel brand identity and food quality. Keywords: Hotel Brand Attributes; Food Quality; Brand Identity Prism Model; Hotel Restaurants

A Study into the Relationship between Restaurant Tipping and Food Service Tangibility in Kisumu County, Kenya

2020 ◽  
Vol 10 (2) ◽  
pp. 190-199
Author(s):  
Simon O. Were ◽  
Moses N. Miricho ◽  
Vincent N. Maranga
Keyword(s):  
Multiple Regression ◽  
Significant Relationship ◽  
Service Industry ◽  
Food Service ◽  
P Value ◽  
Food Services ◽  
Service Failures ◽  
Cross Tabulation ◽  
The Relationship

AbstractTipping is believed to have vast influence on restaurant food service tangibility, and thus, quality. This forms the basis of the assumption that foodservice clients are in a better position to reward and monitor the quality of restaurant food services. Nonetheless, the act of tipping has seriously been abused by food servers, hence compromising food service tangibles and thus quality. As a consequence, this is the origin of the observed service failures, not only within restaurant food service but also in the entire service industry. Therefore, the study sought to investigate the relationship between tipping and tangibility of restaurant foodservice. Cross tabulation, correlation as well as multiple regression was used in the analysis of data. The study found a weak significant association between tipping and food service tangibility (Pearson's R = 0.150, P-value > 0.05). However, multiple regression results indicate that restaurant tipping does not statistically significantly predicts the dependent variable – tangibility of food service (F = 45.619). Thus, at 95% confidence level, the study therefore concluded that there is no statistically significant relationship between restaurant tipping and tangibility of food service within the sampled hotels in Kisumu County, Kenya.

scholarly journals Contribution of Food Quality Management on the Growth of Food Service Industry in Rwanda: A Case of Lemigo Hotel

2020 ◽  
Vol 1 (3) ◽  
pp. 164-171
Author(s):  
Sylvestre Mbanza ◽  
Reginal Octove Muhoza
Keyword(s):  
Quality Management ◽  
Food Quality ◽  
Service Industry ◽  
Food Service ◽  
Skills Gap ◽  
Descriptive Research ◽  
Handling Practices ◽  
The Right ◽  
Food Handling Practices

The study sought to assess the contribution of food quality management on the growth of food service industry in Rwanda, a case of Lemigo hotel. The study focused on identifying the procedures of food quality management, assessing the contribution of food quality management on the growth of the hotel and finding out the challenges of food quality management and the measures to be taken. By descriptive research design, questionnaires were distributed to 62 participants. The analysis of the data was done through descriptive statistics. The study concluded that the hotel provides some appropriate procedures which are used to maintain the food quality like purchasing the quality of raw food, receiving, storing and issuing the raw food items appropriately and using the right way of cooking method. Further the food quality management contributes to the growth of Lemigo Hotel since providing quality food increases the overall quality, the sales and the competition edge of the hotel. However, there are some challenges in food quality management like skills gap among employees. The study recommends setting up of appropriate standards that reduce risks and maintaining effective quality control on a regular basis among food production staff. Also, there is a need of employees’ periodic training on food handling practices to improve their own knowledge and skills for improving their efficiency and quality products to the customers.

scholarly journals BUSINESS PLANNING AND PERFORMANCE OF SMALL AND MEDIUM ENTERPRISES IN ANAMBRA STATE

2021 ◽  
Vol 7 (8) ◽  
pp. 270-281
Keyword(s):  
Significant Relationship ◽  
Action Plan ◽  
Secondary Data ◽  
Strong Relationship ◽  
Brand Identity ◽  
Business Planning ◽  
Earned Income ◽  
Anambra State ◽  
Test Of Hypotheses ◽  
The Relationship

The growing significance of SMEs cannot be overemphasized in view of its contributions to the economic growth of the State through employment. The major objective of this study is to establish the relationship between Business Planning and the Performance of SMEs in Anambra State. The specific objectives are: to examine the relationship between benchmarking and earned income of the operators of SMEs in Anambra State; to ascertain the relationship between brand identity and deduction for goods returned to SMEs operators in Anambra State and to determine the relationship between accuracy of the action plan and discounts in SMEs in Anambra State. The study was anchored on McClland’s theory of needs, goal setting theory, social and recognition theories. Three research questions and Hypotheses which are in line with the objectives guided the study. The study adopted survey research design. Both primary and secondary data were used to carry out the study. A five point Likert scale structured questionnaire was used in collecting data. A sample size of 400 was obtained through the use of Taro Yamane and Pearson’s Product Moment Correlation Coefficient was used to test the hypotheses. Findings from the test of hypotheses carried out indicates that there is a strong positive and significant relationship between benchmarking and earned income; that there is a significant relationship between brand identity and deductions for goods returned; finally, there is a significant positive relationship between accuracy of the action plan and discounts in SMEs. Since there is a positive strong relationship between decomposed variables of the independent and dependent variables then we concluded that business planning plays a crucial role in determining the performance of SMEs. The researcher recommends among others that every SMEs need to embrace business planning for effective performance.

scholarly journals Analisis Perbandingan Experiential Value antara Hong Tang dan Black Ball serta Hubungannya dengan Customer Satisfaction

2014 ◽  
Vol 5 (2) ◽  
pp. 648
Author(s):  
Annetta Gunawan
Keyword(s):  
Customer Satisfaction ◽  
Food Quality ◽  
Significant Relationship ◽  
Target Market ◽  
Black Ball ◽  
Initial Observation ◽  
Experiential Value ◽  
The Relationship

Black Ball and Hong Tang are two pioneers of Taiwanese dessert sellers in Jakarta. Both of them have product offering characteristics that are alike and have the same target market. From the initial observation, the researcher found that even though Black Ball has more outlets than Hong Tang, but Black Ball seems to be less popular than Hong Tang. The consumers’ preferences are varied, there are some consumers prefer Hong Tang, but there are also those who choose Black Ball, because of the food quality, the service provided, and also the experiences they get during the consumption process. Therefore, both Black Ball and Hong Tang have to consider about the experiential value to be offered to their customers, in order to increase their customer satisfaction, so that they can sustainably survive in the midst of challenging competition. The objectives of this research are to examine whether there is any difference of experiential value dimensions and customer satisfaction between Hong Tang and Black Ball and to examine the relationship between experiential value dimensions and customer satisfaction of Hong Tang and Black Ball. The result of this research concludes that there is no difference of all experiential value dimensions and customer satisfaction between Hong Tang and Black Ball and there is a strong and significant relationship between all experiential value dimensions and customer satisfaction of Hong Tang and Black Ball.

scholarly journals Young Adults’ Satisfaction towards Hipster Cafes: the Brewing Factors

2020 ◽  
Vol 4 (2) ◽  
pp. 41
Author(s):  
Asyraf Shaare ◽  
Nur Shahrulliza Muhammad
Keyword(s):  
Young Adults ◽  
Customer Satisfaction ◽  
Competitive Advantage ◽  
Food Quality ◽  
Service Industry ◽  
Food Service ◽  
Quality Service ◽  
Klang Valley ◽  
Customer Services

The ever changing preference and taste in food service industry due to increase in demand causes the market to become competitive in Malaysia. With the emergence of hipster cafes in Malaysia’s coffee scene, hipster cafe operators are strategically expanding their wings to capture the market share in order to gain competitive advantage over the competitors. Customers will prefer a hipster cafe which is able to provide better quality of offerings and customer services. This study tested the influence of factors of Food Quality, Service Quality and Restaurant Environment on Customer Satisfaction. Findings are derived from 150 digital questionnaires administered using emails and iPads at a number of hipster cafes in Klang Valley. Evidently, Restaurant Environment triumphed as the brewing factor that draws the young adults to dine in the hipster cafes.

scholarly journals The Influence of Brand Image and Restaurant Attributes towards Customer Satisfaction at Pekkio Restaurant

2020 ◽  
Vol 9 (2) ◽  
pp. 79-90
Author(s):  
Oei Natalia Marcella
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Food Quality ◽  
Significant Influence ◽  
Online Survey ◽  
Service Industry ◽  
Brand Image ◽  
Food Service ◽  
Special Method ◽  
Quality Service

   In this globalization era, food service industry as restaurant that provide the basic of human needs has been well developed. The development of food industry has given a huge contribution to the social and environment aspects (Franceschelli et al, 2018). Pekkio restaurant is one of the restaurants in Surabaya that sell Singapore chinese cuisine in Pakuwon Mall Surabaya. In order to survive in this industry, Pekkio restaurant continuously develop their performance to increase the customer satisfaction. With the purpose to find out the factors that influence customer satisfaction, this research aims to discover whether brand image, food quality, service quality, and atmospherics have significant influence towards customer satisfaction of Pekkio restaurant.             Therefore, researcher conducted an online survey that are distributed to the samples using 5-point Likert-scale. The population is unknown thus, the researcher use special method from Roa (2016) and the sample become 97. Moreover, the obtained data will be analysed using Multiple Linear Regression. The result shows that food quality and service quality have significant influence towards customer satisfaction of Pekkio restaurant. However, brand image and atmospherics don’t significantly influence customer satisfaction at Pekkio restaurant . Albeit, there are positive relationship of brand image and atmospherics towards customer satisfaction of Pekkio restaurant. Keywords: Brand Image, Food Quality, Service Quality, Atmospherics, and Customer Satisfaction  

scholarly journals Factors Influencing Customer Loyalty towards McDonald’s Restaurant in Kuala Terengganu

2021 ◽  
Vol 12 (1S) ◽  
pp. 1-13
Author(s):  
Nur Rashidah Ismail ◽  
Nalini Arumugam
Keyword(s):  
Food Quality ◽  
Customer Loyalty ◽  
Significant Relationship ◽  
Demographic Variable ◽  
Descriptive Analysis ◽  
Demographic Variables ◽  
Social Media Platforms ◽  
Customer's Loyalty ◽  
Relationship Of ◽  
The Relationship

Customer loyalty has become an important role in ensuring successful businesses in this highly competitive market. Thus, there is a need for McDonald’s management to creating loyal customers in order to maintain their sustainability in the market. The purpose of this study is to measure the relationship of the demographic variable with customer loyalty and also to measure the significant relationship of food quality, physical environment, price and value, and also convenience with customer loyalty in McDonald’s restaurant in Kuala Terengganu. Convenience sampling was used to distribute the questionnaire from 120 respondents through social media platforms via WhatsApp and Facebook. The data then were analysed by using Statistical Package of Social Science version 23 to carry out the test from descriptive analysis, cross-tabulation, and multiple linear regression. This study reveals that age, ethnics, education, and income have a significant relationship with customer loyalty on behalf of demographic variables. Meanwhile, on behalf of independent variables, convenience and food quality has a positive relationship with customer loyalty. So, we can say that food quality and convenience factors have the highest influence on customer’s loyalty. Thus, McDonald’s restaurant should find the strategies on how to improve themselves in that factor such as provide a big size of chicken or a convenience drive thru. It is pretty sure can make customers more comfortable to revisit the restaurants.

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