scholarly journals INVESTIGATING FOOD QUALITY AT UUM’S LAKE RESTAURANT: ARE CUSTOMERS SATISFIED?

2021 ◽  
pp. 210-232
Author(s):  
Muhamad Shah Kamal Ideris ◽  
Eshaby Mustafa ◽  
Muhamad Nizam Saadin
Keyword(s):  
Food Quality ◽  
Sampling Method ◽  
Service Providers ◽  
Restaurant Industry ◽  
Unit Of Analysis ◽  
New Knowledge ◽  
Quality Of Food ◽  
The Relationship ◽  
Universiti Utara Malaysia

The restaurant concept plays an important role in establishing and running a successful food business. Maintaining the quality of foods is an important criterion that service providers must look at to attract new customers and retain existing customers on the premises. By considering the importance of the quality of foods and customers in the restaurant industry, this study examines the relationship between the quality of food attributes and customer satisfaction. The research utilized a quantitative approach to conducting the study. Universiti Utara Malaysia students who visited The Lake restaurant are chosen as the unit of analysis. The close-ended questionnaires were distributed to the students to obtain the data for this study. In order to conduct the survey, the researchers used Google form as a tool. The questionnaires were distributed by Google form using the purposive sampling method. A total of 400 questionnaires were distributed among the students, and 364 usable questionnaires proceeded for the descriptive and inferential analyses of the study. The study found that there is a positive relationship between food quality attributes (freshness, taste, healthy options, variety of menu, presentations, and temperature) and customers' satisfaction. The findings of the study posed significance and added new knowledge to the practitioners and academicians.

scholarly journals Faktor-Faktor Yang Mempengaruhi Perilaku Word Of Mouth Intention Pelanggan PadaTempat Makan Masakan Khas Jawa Di Surabaya

MANAJERIAL ◽  
2021 ◽  
Vol 8 (01) ◽  
pp. 37
Author(s):  
Nurfathan Hasbiy Purwanto ◽  
Siti Rahayu ◽  
Erna Andajani
Keyword(s):  
Food Quality ◽  
Physical Environment ◽  
Word Of Mouth ◽  
Perceived Value ◽  
Restaurant Industry ◽  
Equation Modeling ◽  
Significant Positive Effect ◽  
The Relationship ◽  
Positive Effect

Background – The restaurant industry is a very competitive industry to attract and retain consumers. Restaurant owners need to understand how consumers want, need and perceptions. Word of mouth (WOM) has an important role in any effective marketing strategy for the restaurant industry. Purpose – This study aims to  determine  the  influence  of  food  quality, the quality of personal interaction, the quality of the physical environment, the perceived value, and the quality of the relationship (satisfaction, trust, and commitment) on the behavior of mouth-to-mouth intention of customers where to eat Javanese specialties in Surabaya. Design / Methodology / Approach – This study uses a sample of 200 respondents. The data processing method used in this research is Structural Equation Modeling (SEM) with LISREL 8.8 for Window software. The target population in this study is all people who have eaten and drank in one of the 10 places to eat Javanese specialties in Surabaya. The type of sampling in this study is accidental sampling or convenience sampling. Result and Discussion – Food quality, physical environment, personal interactional quality, perceived value have a significant positive effect on satisfaction. Satisfaction has a significant positive effect on Word of Mouth and trust. Satisfaction does not have an impact on the customer commitment to eating Javanese specialties in Surabaya. Trust has a significant positive effect on the customers' commitment to eating Javanese specialties in Surabaya. Trust and commitment have no influence on the word of mouth intention of customers to eat Javanese specialties in Surabaya. Conclusion – The results of the study found that customers of Javanese cuisine in Surabaya rated satisfaction as not the main assessment in forming a commitment to return to enjoy the food served. Business actors need to find and develop new things from other aspects such as beautifying interior and exterior buildings or increasing the variety of food and improving services and small things such as cleanliness. In the restaurant business, it is necessary to develop more value which is not owned by competitors. This makes it difficult for customers to find other alternatives.  Researh Limitations – In this study, it was found that the Commitment variable alone was not sufficient in measuring the relationship between commitment and word of mouth intention, researchers needed to measure the commitment variable into three parts, namely affective commitment, calculative commitment and normative commitment. By measuring the commitment dimension, further research is expected to see how the results of the impact of the commitment dimension on word of mouth intention in the service industry.

scholarly journals Customer Satisfaction toward Online Purchasing Services: Evidence from Small & Medium Restaurants

2020 ◽  
Vol 2 (01) ◽  
pp. 1-14
Author(s):  
Carol Y Lu ◽  
Dwi Suhartanto ◽  
Arie Indra Gunawan ◽  
Brendan T Chen
Keyword(s):  
Structural Equation ◽  
Business Performance ◽  
Service Providers ◽  
Perceived Value ◽  
Equation Model ◽  
Online Service ◽  
Quality Of Food ◽  
Purchasing Model ◽  
The Relationship

This study examines shopper satisfaction toward an online purchasing model in small and medium restaurants (SMRs), including the quality of e-service and food, with perceived value as the determinants. For this research purpose, 392 data gathered from online restaurant shoppers in Bandung, Indonesia. This study adopts the Structural Equation Model (PLS) to evaluate shopper satisfaction relations with its determinants as well as consequences. The results uncover that both the quality of e-service and food on shopper satisfaction is essential, and disclose the partial mediation function of perceived value to assess the relationship between both qualities on shopper satisfaction. This study offers a guide to SMR managers to enhance their business performance by focusing on the quality of food, instead of focusing on both the quality of e-service and food. In terms of online service-based businesses, this research implies that the SMRs need to collaborate with reliable online platform service providers.

scholarly journals Restaurants Rating Prediction using Machine Learning Algorithms

2020 ◽  
Vol 9 (6) ◽  
pp. 466-469
Keyword(s):  
Machine Learning ◽  
Food Quality ◽  
Average Cost ◽  
Machine Learning Algorithms ◽  
Regression Problem ◽  
Independent Variable ◽  
Quality Of Food ◽  
Rating Prediction ◽  
The Relationship

Restaurant Rating has become the most commonly used parameter for judging a restaurant for any individual. A lot of research has been done on different restaurants and the quality of food it serves. Rating of a restaurant depends on factors like reviews, area situated, average cost for two people, votes, cuisines and the type of restaurant. The project aim is to find out the relationship between the dependent and independent variable. Proposed project is a Machine Learning Regression problem which uses Restaurant Rating dataset. Based on various attributes like the food, quality, prize ambience of the restaurant it predicts the Restaurant Rating

scholarly journals Provision of Food to Public Primary Schools and Its Effects on Enrolment of Pupils in Mara Ward, Narok West Sub-County, Narok County, Kenya

2020 ◽  
Vol 2 (1) ◽  
pp. 20-27
Author(s):  
Rotich Paul Bii ◽  
Stephen Tomno Cheboi
Keyword(s):  
Primary Schools ◽  
Sampling Method ◽  
Simple Random Sampling ◽  
Target Population ◽  
Similar Treatment ◽  
Quality Of Food ◽  
The Government ◽  
Descriptive Survey ◽  
The Relationship

The purpose of the study was to evaluate the relationship between the provision of food to public primary schools by FTC and the enrolment of pupils in Mara Ward of Narok West Sub-County, Narok County, Kenya. The study adopted descriptive survey research design. The target population was 131 public primary schools in Narok West Sub-County, 1460 teachers and 3150 pupils. A sample of 97 schools, 302 teachers and 344 pupils was drawn. Simple random sampling method in the numbers of schools, teachers and pupils was used. Findings of the study showed that provision of food increased the enrolment rate of pupils in school. This is because meals programmes offered in schools enables the pupils from far and humble backgrounds to have similar treatment to the pupils coming from better backgrounds and close to the schools. These programmes increased the level of admission of new pupils thus increasing the rate of enrolment in most schools. However, offering food in schools does not automatically increase the rate of enrolment for it was realized that quality of food matters the most as well. The findings can help the government to sensitize on the quality of food being offered to be increased. Meals programmes should be implemented in all schools in Mara Ward and even to other parts of the country. In addition, the quality of the food offered should be increased to reduce diseases associated with malnutrition.

THE IMPLEMENTATION OF ISO 9001:2015 TO IMPROVE QUALITY OF SERVICE AT PUSAT KESIHATAN UNIVERSITI (PKU), UNIVERSITI UTARA MALAYSIA(UUM)

2018 ◽  
Vol 13 (Number 2) ◽  
pp. 67-77
Author(s):  
Anis Syamimi Abd Rahim ◽  
Mohd Norhasni Mohd Asaad
Keyword(s):  
Quality Of Service ◽  
Customer Satisfaction ◽  
Descriptive Statistics ◽  
Iso 9001 ◽  
Quality Of Services ◽  
Research Questions ◽  
Spss Software ◽  
The Relationship ◽  
Universiti Utara Malaysia

The purpose of this study is to review the implementation of ISO 9001:2015 in order to improve the quality of services at Pusat Kesihatan Universiti (PKU), Universiti Utara Malaysia. The respondents of this study were customers at the PKU, UUM. The questionnaire was distributed to 50 respondents. The data were analyzed using SPSS software version 24. The data were tested using descriptive statistics, and correlation analysis to answer the research questions and to achieve the objectives. The findings show that customers agree that implementation of ISO 9001:2015 give service at PKU, UUM is good and satisfied. Through the correlation test, the results showed that the relationship between the implementation of ISO 9001:2015 has a positive and significant impact on customer satisfaction and the effect of implementing ISO 9001:2015 has a positive and significant impact in improving quality of service at PKU, UUM.Through mean and standard deviation tests, results show that tangible dimensions are the main dimensions of customer satisfaction while dimensions with low values are dimensions of responsiveness.Therefore, all aspects of service in PKU, UUM will be strengthened and all aspects of the weaknesses could be addressed to improve the service in order to maintain good quality services.

Relationship between the Responsiveness of Service Providers with Patient Satisfaction at Three Conventional Radiography Services in Denpasar

2016 ◽  
pp. 75
Author(s):  
Cokorda Istri Ariwidyastuti ◽  
P.P. Januraga ◽  
Dyah Pradnyaparamita Duarsa
Keyword(s):  
Patient Satisfaction ◽  
Service Providers ◽  
Univariate Analysis ◽  
Conventional Radiography ◽  
Cross Sectional Survey ◽  
Chi Square ◽  
Cross Sectional ◽  
Chi Square Test ◽  
The Relationship

Background and purpose: Patient satisfaction, including on radiography services, is an important component of health care provision. Surveys on patient satisfaction have been carried out particularly in government hospitals, but a more detailed study to determine the relationship between patient satisfaction with the responsiveness of service providers has yet to be carried out. This study aims to determine the relationship between the six domains of responsiveness of service providers and outpatient satisfaction at three conventional radiography facilities in Denpasar.Methods: Study was conducted by cross-sectional survey of 158 respondents selected consecutively in three conventional radiography services, namely a government hospital, a private hospital and a private radiology clinic. Data were collected through interviews using modified questionnaires on responsiveness from WHO. Data were analyzed by univariate, bivariate (chi-square test) and multivariate logistic regression method.Results: Univariate analysis indicated that patient satisfaction was 69% but still below the minimum service standards (>80,0%). Multivariate analysis showed that factors associated with satisfaction were the domain of attention (AOR= 3.77; 95%CI: 1.62-8.76), the quality of infrastructure (AOR=4.57; 95%CI: 1.61-12.93) and communication (AOR=6.30; 95%CI: 1.75-22.64).Conclusion: Patient satisfaction was generally still below the standard. Domains of responsiveness associated with patient satisfaction were the quality of infrastructure, level of attention and communication skills of service providers.

scholarly journals ANALISIS KUALITAS MAKANAN PADA SAAT BREAKFASTDI THE ALIGA HOTEL PADANG

2018 ◽  
Vol 10 (1) ◽  
pp. 95
Author(s):  
Ivony Tresia
Keyword(s):  
Data Collection ◽  
Food Quality ◽  
Sampling Technique ◽  
Validity And Reliability ◽  
Descriptive Data ◽  
Quality Requirements ◽  
Perishable Goods ◽  
Continue Research ◽  
Quality Of Food

Thisdstudy originated from the resultsiofiprevious studies where there were problems regarding the process of managing the procurement of perishable goods that did not have written procedures, the quality requirements of the material written and standardized in the hotel. To continue the problem where there are still problems related to food quality at breakfast at The Aliga Hotel Padang. This study aims to analyze food quality at breakfast at The Aliga Hotel Padang. This type of studyiisiquantitativepdescriptive. The population in this study were guests who stayed and breakfast at The Aliga Hotel Padang. The sampling technique used is purposive sampling. The totaliofisamplesiin this study amounted to 91 people. Data collection techniques were carried out by distributing questionnaires (questionnaires) using the Liker scale that has been tested for validity and reliability. Thenitheidata wereianalysisithrough data tabulation and descriptive data using percentages. Based on the research that has been done, the results obtained that the quality of food at breakfast at The Aliga Hotel Padang is in the category of enough with a percentage of 45.05%. It is recommended for other researchers to continue research on the quantity of food. Keywords: Food Quality, Breakfast

The relationship between fineness of grinding of food and rumination

1958 ◽  
Vol 51 (1) ◽  
pp. 78-80 ◽  
Author(s):  
John G. Gordon
Keyword(s):  
Quality Of Food ◽  
The Relationship ◽  
Stimulation Of

1. Five out of six sheep ruminated more in terms of the total time spent ruminating when fed their food (dried grass) cut into approximately 2 in. lengths, than when fed the same quantity and quality of food in the long (uncut) state or when ground to a meal.2. Grinding to a meal markedly reduced rumination times as compared with the same quantity and quality of diet fed long or chopped.3. It is postulated that these effects may be related to the stimulation of rumination.

scholarly journals FORMATION OF COMPETITIVE ADVANTAGES OF RESTAURANT BUSINESS IN UKRAINE UNDER THE CONDITIONS OF EUROPEAN INTEGRATION

2021 ◽  
pp. 181-196
Author(s):  
Yuliia STAVSKA ◽  
Liudmyla YAKHNO
Keyword(s):  
European Integration ◽  
Service Sector ◽  
Restaurant Industry ◽  
Quality Of Services ◽  
Competitive Advantages ◽  
Economic Stability ◽  
Negative Factors ◽  
The Relationship ◽  
Intensive Development

The article examines the process of intensive development and globalisation of the restaurant business in Ukraine as a part of the service sector of the economy exposed to many factors different in strength, duration and areas of influence in the context of European integration. The article is devoted to the consideration of positive and negative factors influencing the development of hospitality. Among them are extensive and intensive. The development of hotel-restaurant business, its impact on the quality of life of citizens of Ukraine is considered. Particular attention has been paid to the changes and approaches which took place in the work of restaurants in pandemic and quarantine restrictions. The analysis of development of restaurant economy of Ukraine in 2003-2020 was carried out. There was a significant reduction in restaurants during 2014 - 2020. The direct dependence of the state of the restaurant industry of Ukraine on the development of its economy has been substantiated. It has been proved that the enterprises of the hospitality industry are gaining popularity, intensive development in conditions of political and economic stability, stable economic situation of visitors to restaurants, as well as preserved cultural heritage. Thus development of restaurant business is carried out in the conditions of European integration under the approved programmes. There is an introduction of new forms and methods of service. The analysis shows the relationship between the development of the restaurant business and integration processes. As a result of the study, an algorithm for assessing the level of competitiveness of restaurants was developed. The key criteria for the competitiveness of the restaurants have been established, namely: the level of customer satisfaction, quality of services provided, efficiency of management and organization processes in the restaurants, the level of corporate and social responsibility, competitive strategy of the restaurant and the competitive environment.

scholarly journals An Artificial Intelligence Approach Toward Food Spoilage Detection and Analysis

2022 ◽  
Vol 9 ◽  
Author(s):  
Ekta Sonwani ◽  
Urvashi Bansal ◽  
Roobaea Alroobaea ◽  
Abdullah M. Baqasah ◽  
Mustapha Hedabou
Keyword(s):  
Shelf Life ◽  
Food Quality ◽  
Food Spoilage ◽  
Sensors And Actuators ◽  
Food Grains ◽  
Alert Message ◽  
New Methodologies ◽  
Quality Of Food ◽  
Intelligence Approach

Aiming to increase the shelf life of food, researchers are moving toward new methodologies to maintain the quality of food as food grains are susceptible to spoilage due to precipitation, humidity, temperature, and a variety of other influences. As a result, efficient food spoilage tracking schemes are required to sustain food quality levels. We have designed a prototype to track food quality and to manage storage systems at home. Initially, we have employed a Convolutional Neural Network (CNN) model to detect the type of fruit and veggies. Then the proposed system monitors the gas emission level, humidity level, and temperature of fruits and veggies by using sensors and actuators to check the food spoilage level. This would additionally control the environment and avoid food spoilage wherever possible. Additionally, the food spoilage level is informed to the customer by an alert message sent to their registered mobile numbers based on the freshness and condition of the food. The model employed proved to have an accuracy rate of 95%. Finally, the experiment is successful in increasing the shelf life of some categories of food by 2 days.

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