Annual Analysis on Quality Attributes and Customer Satisfaction in School Foodservice

2009 ◽  
Vol 42 (8) ◽  
pp. 770 ◽  
Author(s):  
Bo-Sook Yi ◽  
Il-Sun Yang ◽  
Moon-Kyung Park
Keyword(s):  
Customer Satisfaction ◽  
Quality Attributes ◽  
School Foodservice

Customer Satisfaction Contrasts: Express Versus Local Bus Service in Chicago's North Corridor

1998 ◽  
Vol 1618 (1) ◽  
pp. 143-152 ◽  
Author(s):  
Peter J. Foote ◽  
Darwin G. Stuart
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Customer Loyalty ◽  
Survey Methodology ◽  
Quality Attributes ◽  
Service Improvement ◽  
Time Performance ◽  
The North ◽  
Bus Service ◽  
Satisfaction Surveys

Results of customer satisfaction surveys conducted for five express and two local Chicago Transit Authority bus routes serving Chicago’s North Corridor are presented. More than 4,000 surveys were returned from bus routes typically carrying more than 58,000 daily riders. Survey respondents were asked to proceed through a list of 10 service quality attributes, first indicating how satisfied they were with that service aspect and, second, rating the importance of that service feature to them. Both local and express bus riders were most satisfied with safety from crime and driver courtesy. They were both least satisfied with ability to find a seat and on-time performance at their stop. Four service features were also together rated highest in importance by both rider types: safety from crime, reach destination quickly, on time at stop, and frequency of buses. By further matching satisfaction against importance scores, the highest priority for ongoing bus service improvement in the North Corridor was assigned to better on-time performance and frequency of bus service. Customer satisfaction components of a customer loyalty index were also analyzed. On-board survey methodology conclusions regarding the ability of survey respondents to complete both importance and satisfaction components on both express and local bus routes with surveyor prompting are also presented.

scholarly journals EFFECTS OF FOOD QUALITY, SERVICE QUALITY, PRICE, ENVIRONMENT, AND LOCATION TOWARDS CUSTOMER LOYALTY OF INDONESIA’S LOCAL FAST FOOD INDUSTRY

2019 ◽  
Vol 14 (3) ◽  
pp. 119
Author(s):  
Indryati Sunaryo
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Food Quality ◽  
Customer Loyalty ◽  
Fast Food ◽  
Food Industry ◽  
Quality Attributes ◽  
Mediating Effect ◽  
Fast Food Industry ◽  
Related Quality

This study aims to measure and analyze the effect of several restaurant-related quality attributes toward customer loyalty with a mediating effect from customer satisfaction in the local fast-food industry in Indonesia. The nature of local fast-food industry is different compared to its global counterpart, so a new perspective has to be taken into account. Based on literature review of previous studies, the quality attributes that are selected for this study are food quality, service quality, environment, price, and location. Data in this study were collected from the responses of 461 participants and analyzed using Structural Equation Model (SEM). The SEM result shows that only price and location significantly affect customer loyalty through customer satisfaction. When customer satisfaction is removed and restaurant-related quality attributes is directly tested towards customer loyalty, only price and food quality significantly affect customer loyalty. Both with and without mediating effect from customer satisfaction, price keeps influencing customer loyalty. This result is against the majority of fast-food customer loyalty studies which usually emphasize on food or service quality as the main factor that influences customer loyalty and customer satisfaction.

The Satisfaction Preferences Measurement of Profile Design

2015 ◽  
Vol 815 ◽  
pp. 304-312 ◽  
Author(s):  
Haeryip Sihombing ◽  
Rosidah Jaafar ◽  
M.Y. Yuhazri
Keyword(s):  
Customer Satisfaction ◽  
Quality Attributes ◽  
Emotional Design ◽  
Kansei Engineering ◽  
Kano Model ◽  
Emotional Quality ◽  
Product Features ◽  
Profile Design

The purpose of this study is to identify the quality of the product and the key product features based on customer satisfaction through the Kansei Engineering (KE) and Kano Model (KM). There were 509 respondents involved in this survey to answer the questionnaires developed that contains of 8 shampoo bottles design, 6 words representing emotional quality based on Kansei Words (such as Dull~Attractive; Difficult to Use ~ Easy to Use; Common ~ Unique; Stiff ~ Elegant; Complicated ~ Simple; Awkward ~ Comfortable), and 6 questions towards functional and dysfunctional attributes of quality based Kano method. Mostly of survey respondents feels that the proposed of shampoo bottle designs as 'Indifferent' (I) quality attributes. Also, the results showed that of the “K2” (in-out mechanism toward liquid inside the shampoo bottle) using 'flip top' cap is mostly having siginificant correlation with the design in the eyes of customers based on 'Stiff ~ Elegant' (SE), 'Difficult ~ Easy' to use (DE) and 'Dull ~ Attractive' (DA). This study found and showed the design of products can be interpreted using Kansei Words towards what the articulation of the design profile that represented the customers' emotional design.

scholarly journals Comparative Analysis on Service Quality &Customer Satisfaction: Empirical Evidence from Pakistan Hotel Industry

2021 ◽  
Vol 3 (2) ◽  
pp. 147-162
Author(s):  
SYED NASEEB ULLAH SHAH ◽  
DR. QADAR BAKHSH BALOCH
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Empirical Evidence ◽  
Business Performance ◽  
Service Industry ◽  
Hotel Industry ◽  
Quality Attributes ◽  
Khyber Pakhtunkhwa ◽  
Paired Samples ◽  
The Mean

The phenomenon of Quality of service, as the degree of excellence at an acceptable price, has gained a pivotal place in the success or failure of a business or gaining and maintaining customer satisfaction over the years. The research study aimedto compare the mean score of KPK, Punjab and Islamabad hotel customer’s mean score and to recommend strategies for improving managerial efficiency and operational effectiveness in improvising and sustaining service quality so as to gain and sustain customer satisfaction and brand loyalty. The population included hotels having restaurants and living accommodation both, and stratified on the bases of geography located in selected cities of Khyber Pakhtunkhwa, Islamabad and Lahore. The sample of hotel , worked out on the bases of 10hotels from each location and 20 customers from each hotel, comprises of 60 hotels and 1200 customers from Khyber Pakhtunkhwa, and 20 hotels and 400 customers forum Islamabad and Lahore . The paired samples t-test used to compare the mean score difference about the customers of KPK, Punjab and Islamabad Pakistan found that there is significance difference between the mean score of Punjab and KPK customers on service quality attributes. The mean score of Punjab customers is and Islamabad customers are found that there is significance difference between the mean score for Punjab and customers on service quality attributes. The research contributes theoretically and practically to the Hotel service industry and customer satisfaction in Pakistan which is supported by the empirical evidence and would help the Pakistan’s Hotel industry to improve its business performance through improving their service quality and adding in to their customer satisfaction.

How does employee commitment impact customers' attitudinal loyalty?

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Elizabeth Agyeiwaah ◽  
Frederick Dayour ◽  
(Joe) Yong Zhou
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Employee Commitment ◽  
Quality Attributes ◽  
Equation Modeling ◽  
Technical Quality ◽  
Content Type ◽  
Attitudinal Loyalty ◽  
Personal Interaction ◽  
Hospitality And Tourism

PurposeStudies in hospitality and tourism have seldom investigated the role of employee commitment to building customers' attitudinal loyalty. This study examines the impact of employee commitment on customers' attitude-based loyalty. The study contributes to knowledge of how employees' affective attitude (i.e. employee commitment) impacts and mediates the relationships within this model by considering service quality attributes separately in the context of China's Greater Bay Area.Design/methodology/approachUsing a quantitative approach, 664 customers visiting hotels and tourist attractions within three cities of Hong Kong, Macau and Zhuhai were surveyed. A convenience sampling technique was employed to administer questionnaires within these contexts. A structural equation modeling (SEM) using AMOS software was used to test the relationships in the proposed model.FindingsThe results suggest that while service quality attributes have a different impact on employee commitment, employee commitment plays a response-predictor-mediator role in the attitudinal loyalty framework. For instance, personal interactions and technical quality are significant predictors of employee commitment. Employee commitment influences customer satisfaction and behavioral intentions. Moreover, employee commitment fully mediates the relationship between technical quality and customer satisfaction and partially mediates the association between personal interaction and customer satisfaction.Practical implicationsGiven that employee commitment could be derived from personal interaction with customers, hoteliers and destination management organizations should encourage customers through their websites to be responsive to employees by providing constructive feedback on their service delivery. Management of hotels, attractions and destinations need to motivate employees through incentives such as pay raise, bonuses, time-off and paid holidays.Originality/valueThe paper is inimitable in its attempt to extend the customer attitudinal loyalty debate by including employees' attitude (i.e. commitment) in the measurement of customers' attitudinal loyalty in the hospitality and tourism industry.

Antecedents involved in developing fast-food restaurant customer loyalty

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Gurmeet Singh ◽  
Neale Slack ◽  
Shavneet Sharma ◽  
Karishma Mudaliar ◽  
Suman Narayan ◽  
...  
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Customer Loyalty ◽  
Fast Food ◽  
Brand Image ◽  
Quality Attributes ◽  
Fast Food Restaurant ◽  
Brand Trust ◽  
Price Fairness ◽  
Content Type

PurposeThis study aims to simultaneously examine the interrelated influence of antecedents involved in developing fast-food restaurant customer loyalty. A conceptual model which incorporates service quality attributes, price fairness, customer satisfaction, brand image and trust and the resultant effect on customer loyalty is proposed to better understand how fast-food restaurant customer loyalty can be optimized.Design/methodology/approachA quantitative research methodology adopting structural equation modelling was used to understand the interrelatedness and influence of antecedents involved in optimizing fast-food restaurant customer loyalty.FindingsThe findings indicate that service quality attributes (food quality and employee service quality) and price fairness significantly influence customer satisfaction and brand image, while physical environment quality has no significant influence. Additionally, customer satisfaction was found to influence brand trust and customer loyalty, while the brand image does not influence customer satisfaction but does influence brand trust and customer loyalty.Practical implicationsUnderstanding the interrelatedness and influence of antecedents involved in developing fast-food restaurant customer loyalty would enable academics and practitioners to formulate honed marketing and operational strategies to optimize customer loyalty and fast-food restaurant profitability.Originality/valueThis research addresses the paucity of research and marketing gaps regarding the interrelatedness and influence of antecedents involved in optimizing fast-food restaurant customer loyalty in Small Island Developing States (SIDS).

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