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 Driving Customer Satisfaction at Shopping Mall Food Courts

2020 ◽  
Vol 13 (3) ◽  
pp. 27
Author(s):  
Maram A. Mahin ◽  
Iman M. Adeinat
Keyword(s):  
Customer Satisfaction ◽  
Competitive Advantage ◽  
Food Quality ◽  
Structural Equation ◽  
Service Industry ◽  
Service Providers ◽  
Descriptive Analysis ◽  
Shopping Mall ◽  
Equation Modeling ◽  
Food Variety

In the service industry, when providers generate a high level of customer satisfaction, they can gain and maintain a major competitive advantage in the marketplace. This competitive advantage can, in turn, lead directly to high profitability and growth. In the present competitive consumer landscape, world, shopping malls must deliver high-quality service to customers given that as a service ecosystem the mall must optimize its own resources and the resources of others to improve both its own circumstances and those of others. Against this general background, in this study, we assess the quality attributes of a food court located in a shopping mall by identifying factors related to the shopping mall—ambience, food variety, convenience, the tenants in the food court, food quality, food price, and restaurant staff. A descriptive analysis and a multivariate analysis, including structural equation modeling, are performed using IBM SPSS and AMOS statistical software. The results of the factor analysis indicate that food quality, followed by convenience and food variety, is the most important factor driving customer satisfaction. The results highlight the importance of networks between different stakeholders in such an ecosystem and provide developers and service providers with information in regard to the attributes most implicated in predicting customer satisfaction in a food court. On this basis, customers are viewed not only as evaluators but also as partners in producing service.

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.

Customer Satisfaction Towards Food Service Apps in Indian Metro Cities

2019 ◽  
Vol 8 (3) ◽  
pp. 245-255
Author(s):  
Debarun Chakraborty
Keyword(s):  
Customer Satisfaction ◽  
Consumer Satisfaction ◽  
Information Quality ◽  
Positive Relationship ◽  
Food Service ◽  
Site Quality ◽  
The Internet ◽  
Quality Of Food ◽  
Customer Services

The appearance of the internet, together with the development of related advancements, has made a noteworthy effect on the lives of individuals around the world. For advertisers, a standout among the various effects has been the rise of virtual stores that sell items and administrations online. Consumers are now be able to buy products and ventures for all intents and purposes anywhere, 24 hours daily, 7 days and without land and fleeting limits. While numerous advertisers recognize the significance of utilizing the internet in their promoting blends, little research has exactly tried the basic factors that impact a person’s choice when purchasing items or administrations on the web. This investigation looks at the determinants of the client-requesting knowledge, which incorporates information quality of the app, payment system and design of the app, customer services, customer satisfaction and the quality of food. The levels of determinants are indicated site quality and administration quality. Study information of 369 online sustenance-requesting clients was used to test the examination display, utilizing multiple regression analysis. Results uncover that not exclusively is there a huge positive relationship between customer services and satisfaction, yet additionally a huge positive relationship between quality of food and consumer satisfaction. Moreover, huge positive connections are additionally found not just between the app and consumer satisfaction but in addition between services and satisfaction also. There is a negative and insignificant connection between design of the app and satisfaction. By and large, the examination gives important bits of knowledge for working on web sustenance-requesting administrations effectively.

Tingkat Kepuasan Nasabah Pada Bank Syariah Mandiri Cabang Bogor

2019 ◽  
Vol 4 (2) ◽  
pp. 34
Author(s):  
Priyo Wismantoro ◽  
Fika Dwiyanti
Keyword(s):  
Quality Of Service ◽  
Customer Satisfaction ◽  
Service Quality ◽  
Competitive Advantage ◽  
Customer Service ◽  
General Level ◽  
Customer Focus ◽  
Quality Improvements ◽  
Level Of Satisfaction

Business banking is a service business based on principles of trust and t5he customer is a major asset. Under conditions of business competition among banks strict bank that has resulted in only a competitive advantage (compatative advantage as well as a competitive advantage) who can reach the highest position in the eyes of cusmers or the public. Competitive advantage can be obtained from the quality of customer servicr, so the focus on customers (customer focus), responsive to the development of customer desires and continuously innovate is an acitivity that can be done to anticipate the cimpetitive conditions. In this case, the bank should always evaluate the quality of service given to customers and is reflected in the level of customer satisfaction obtained. Rate the quality of service branch of bank syariah mandiri bogor whole is still under service, because it still was below expectations, this is evident also that the general level of service is still not meeting customer expectations, because the level of hope (expectation0 the customer is generally higher than the level of performance (perfromance) or perception(perception)customer.        Empathy dimension of service quality dimensions are most critical or have any impact on the most powerful influence on the level of satisfaction. In this case, the willingness og bank syariah mandiri branch bogor provide individual attention in serving its clients is crucial. Empathy dimension attributes inclide individual attention, operational time , personal attention, giving interests, and understand the needs. These attributes is the main priority of service quality improvements are intensive and comprehensive.           Customer service strategy to be implemented by the management of bank syariah mandiri in perspective five dimensioris of service quality(tangibles, realiability,responsiveness, assurance and empathy) looks not optimal. In an effort to provide the best service (service excellence) and focus to the customer(customer focus), then the customer satisfaction can be obatained with significantly improved and the improvement of quality of serivice aspects and impticalions of the strategy need to be consldered

scholarly journals THE RELATIONSHIP BETWEEN CUSTOMER SATISFACTION AND INTERNAL SERVICE QUALITY FROM AN INTERNAL MARKETING PERSPECTIVE AND AN APPLICATION IN THE BANKING SECTOR

2016 ◽  
Vol 4 (2) ◽  
pp. 159-178
Author(s):  
Özlen Onurlu ◽  
Suna Karataş
Keyword(s):  
Customer Satisfaction ◽  
Competitive Advantage ◽  
Employee Satisfaction ◽  
Banking Sector ◽  
Internal Marketing ◽  
Competitive Environment ◽  
Long Run ◽  
Marketing Activities ◽  
The Relationship

In a highly competitive environment, the meeting of customer demands and expectations in an effective way is highly crucial for companies that want to have a competitive advantage and to keep on existing in the long run. The main objective of companies is making profit in a sustainable way and this is possible by assuring customer satisfaction. The quality of the services that companies offer their customers is closely related with the performance of the employees. This has made it necessary that marketing activities for employee satisfaction be developed prior to customer satisfaction. Feeling more motivated, workers start working more eagerly as a result of these marketing activities which are called internal marketing. So, companies make their profitability sustainable by means of keeping their customers satisfied and loyal. The aim of this paper is to investigate the relationship between internal marketing activities applied to employees and employee motivations.

scholarly journals Measuring Customer Satisfaction When Dining at a Casual Restaurant: An Application of Kisang's Model

2020 ◽  
Vol 6 (2) ◽  
pp. 1
Author(s):  
Soomro Dr. Raheem Bux ◽  
Brohi Noor Ahmed ◽  
Memon Khair Muhammad ◽  
Gilal Rehman Gul
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Food Quality ◽  
Physical Environment ◽  
Perceived Value ◽  
Average Temperature ◽  
Environment Quality ◽  
Customer Perceived Value ◽  
Quality Dimensions

The culinary business is being increased rapidly in Pakistan. Usually, Pakistani consumers prefer to eat meals at homes cooked by female members owing to cultural, social and religious reason. In order to bridge up the gap in existing hospitality literature, the objective of this research manuscript is to find out the relation among dimensions of quality (food quality, service quality and quality of physical environment), customer satisfaction, restaurant image, behavioral intentions and customer perceived value in casual restaurants in Sukkur city. Data for this research study have been collected from customers of restaurants located in Sukkur city through convenience sampling. SPSS (24) and Smart PLS (3.0) versions were used for data analysis. Service quality dimensions of causal restaurant were found important determinants of the restaurant image and customer perceived value followed by physical environment and service quality; whereas, the physical environment quality was not found to be a significant factor of perceived value of customer. Additionally, food quality is measured as an important restaurant’s product. Another outcome of the present study exhibited that quality of physical environment holds a substantial positive effect on restaurant image. The findings indicate quality in food and service is highly important to satisfy customers and make their behavior positive about casual restaurant. Further, as an average temperature remains above 400 in Sukkur city, internal environment of the restaurant is significant as it will affect the mood and perception of customers when they dine in the casual restaurant.

scholarly journals ANALISIS DESKRIPTIF PADA DIMENSI KUALITAS LAYANAN MOBILE BANKING (M-BANKING) TERHADAP KEPUASAN NASABAH PERBANKAN SYARIAH

2020 ◽  
Vol 7 (6) ◽  
pp. 1118
Author(s):  
Charissa Kezia Rahmawati ◽  
Bayu Arie Fianto
Keyword(s):  
Customer Satisfaction ◽  
Survey Data ◽  
Sampling Method ◽  
Initial Study ◽  
Descriptive Statistics ◽  
Reliability Test ◽  
Mobile Banking ◽  
Quality Service ◽  
Validity And Reliability

This research presents an initial study of customer satisfaction as measured by five mobile banking (m-banking) quality services dimensions using descriptive statistics and mean score. The survey data were obtained from 100 respondents of mobile banking (m-baking) users by using a purposive sampling method. The data is processed using validity and reliability test to check the quality of the data. The results shown in this research are explanatory or extracting information on which factors the customer shows high and low satisfaction.Keywords: Customer Satisfaction, Descriptive Statistic, Mobile Banking, Quality Service Dimension

Various Models to Evaluate Quality in the Service Industry

2020 ◽  
pp. 181-194
Author(s):  
Jeganathan Gomathi Sankar ◽  
Peter Valan ◽  
M. S. Siranjeevi
Keyword(s):  
Quality Management ◽  
Customer Satisfaction ◽  
Service Quality ◽  
Competitive Advantage ◽  
Business Performance ◽  
Service Industry ◽  
Crucial Issue ◽  
Management Tools ◽  
Cost Leadership ◽  
Quality Theory

Service quality has turned out to be the most important topic of consideration to academicians and practitioners. It has been proven that the influence of service quality on business performance, cost leadership, customer satisfaction, customer loyalty, and profitability. The accomplishment of quality in services has turned out to be a vital concern of all services organisations. Quality in services is mainly undefined and becomes the crucial issue. Increased competition and knowledge of customer satisfaction made the service organisations use new service parameters and implement quality management tools as competitive advantage. Service quality is hard to evaluate, as it is subjective in nature. Many researchers did explore and confirm the dimensions of service quality. This study focuses on various studies of service quality conducted by earlier researchers in an array of industries. The chapter details the development of service quality theory and different models hypothesised to measure service quality.

scholarly journals PENGARUH KUALITAS MAKANAN, KUALITAS LAYANAN, DAN LINGKUNGAN FISIK RESTORAN TERHADAP KEPUASAN SERTA NIAT BERPERILAKU

2018 ◽  
pp. 1347
Author(s):  
Gita Ekowati Anjarsari ◽  
Ni Wayan Sri Suprapti ◽  
I Putu Gde Sukaatmadja
Keyword(s):  
High School ◽  
Customer Satisfaction ◽  
Service Quality ◽  
Food Quality ◽  
Behavioral Intention ◽  
Physical Environment ◽  
Structural Equation ◽  
Equation Model ◽  
Quality Service ◽  
Research Show

The purpose of this study is to explain the effects of food quality, service quality, and physical environment on customer satisfaction and behavioral intention. The sample used are 150 respondents using purposive sampling who have minimal education of senior high school or equal and have been in Nanny’s Pavillon at least twice in the last six months. Data Analyzed using Structural Equation Model (SEM). The results of this study indicate the construct of food quality, service quality, and physical environment has positive and significant effects on customer satisfaction and behavioral intention. The implications on this research show that the customer of Nanny’s Pavillon chooses the food quality such as the catchy food display, variety of the menu, delicious food, also the temperature of the dish as appropriate. The advices for Nanny’s Pavillon managements are to pay more attention to the service,Therefore, the satisfaction of Nanny’s Pavillon customer can be increase so then will effects on behavioral intention in the future.

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