• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.1
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• pp.21-41
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• 2005

This study proposes the customer quality a parameter of service quality from a new perspective, develops and evaluation scale for it in relation to service business, analyzes and evaluates the its effect on service quality and performance. First, the concept of service quality and customer quality was investigated in the literatures, to find a basis for its relation to the quality of hotel service. However, previous 1) Among the service quality components, the strongest correlation exists between physical quality and service quality. 2) Hotel quality is most influenced by customer quality, followed by service provider quality and physical quality showing that when customer quality is incorporated as a prerequisite parameter if hotel quality it has the most effect on hotel quality, which is a new result. 3) Customer quality plays a significant indirect role via hotel quality on performance, and the physical quality and service provider quality offered to the customer at a hotel have more direct effect on performance, illustrating the difference in the effect on hotel quality depending on the component of hotel quality. 4) The evaluation of hotel quality and performance becomes more meaningful and valid only when customer quality is included as a prerequisite parameter of hotel quality to strongly interact with service provider quality 5) Comparative analysis of the different qualities according to the hotel class show a significant difference in customer quality, physical quality and service provider quality and performance between first-class and second-class hotels.

• Journal of Distribution Science
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• v.18 no.12
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• pp.31-43
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• 2020

Purpose: This study examined how many determinant factors (service dimensions, food quality, and price perception) affect revisit intention. This practical concept is service quality (SERVQUAL), customer satisfaction, and repeated/revisit behavioral intention based on the theory of reasoned action (TRA). Research design, data and methodology: This research applied a hybrid mixed-method comprising exploratory and explanatory sequential design by Creswell (2014). The 400 responses were collected in four townships in Myanmar. This study drilled down to exploratory factor analysis (EFA) followed by confirmatory factor analysis (CFA) prior to test the hypothesized factor structure of all the variables resulted in the form of the goodness of fit. For further data analysis, structural equation modeling (SEM) was applied to test the relationships among the variables of the proposed model. Results: The results showed that perceived service quality, food quality, and price perception have direct effects on customer satisfaction and indirect effect on revisit intention. The perceived service quality has the most significant influence while the food quality has the least influence on customer satisfaction. Conclusions: The results are useful for the restaurant managers to better understand the significant strategic choice factors to improve higher quality service amongst restaurants both domestic and international under the stiff competition.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.2
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• pp.17-22
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• 2003

Although researchers have, during the past decade, become increasingly interested in customer satisfaction customer reaction, and service quality issues, very little of research has devoted to the family restaurant. Family restaurant industry is among the fastest growing sectors of the tourism market. This paper discusses the importance of the family restaurant product and service quality, and presents the relationship among service quality, customer satisfaction, and customer reaction. The literature supports the value of family restaurant's service quality and relation between service quality and customer reaction. Exploratory study examined customer's satisfaction with service quality components and customer's reaction with satisfaction. The survey was conducted in four phases; service quality, customer reaction(satisfaction, repurchase intention, and word of mouth), restaurant information, general profile of customer. The results of the study show that service quality(product's quality, physical character) provided family restaurant customer with the overall satisfaction, and service quality affected on customer reaction(repurchase intention, positive word of mouth). Also overall satisfaction affected on repurchase intention and positive word of mouth.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.13-28
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• 2015

This study analyzes how service quality is affected by individual empowerment and job satisfaction of food service industry employees. Based on preceding research, the independent variables used in this study focus on the matter of empowerment--specifically, 'autonomy', 'meaningfulness', 'respect', and 'capability'. The dependent variables are 'job satisfaction' and 'quality of service'. Based on data obtained through this study, a tentative theory is proposed: food service industry employee job satisfaction positively affects quality of service. In particular, 'autonomy' and 'meaningfulness' positively correlate with job satisfaction. However, 'respect' and 'capability' do not seem to influence job satisfaction. On the matter of 'empowerment', a tentative theory is also proposed: employee empowerment in the food service industry positively affects quality of service, with 'autonomy'(b=.257) the most significant influence, 'meaningfulness'(b=.221) the second, and 'respect'(b=.214) the third. 'Capability'(b=-.172) exhibited no correlation with quality of service. The essential finding of this study is as follows: employees' job satisfaction in the restaurant franchise domain positively affects quality of service.

• Analytical Science and Technology
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• v.37 no.2
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• pp.79-86
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• 2024

Among the nutrients in feed, amino acids and minerals are important for the growth and development of pets. In particular, interest in nutritional components related to the health of pets is increasing as pet-raising households and pet food markets have recently grown. Therefore, in this study, 55 pet food products distributed in South Korea were purchased, and the content of 3 essential and conditionally essential amino acids (taurine, lysine, arginine) and 4 minerals (Ca, P, Na, K) was investigated. Among the three amino acids, arginine was found to have the highest content, and the average content was 1.79 and 1.37 % in cat and dog foods, respectively. On the other hand, the taurine content was the lowest, but it was found to be higher than the minimum requirement of 0.10 % for cats set by the American Association for Feed Control (AAFCO) and the European Federation of Pet Food Industries (FEDIAF). As a result of the four-component analysis of minerals, the content of Ca was found to be the highest, and the average content was confirmed to be 1.64 and 1.25 % in cat and dog food, respectively. On the other hand, Na was the lowest, but it was higher than the AAFCO minimum requirement and FEDIAF minimum requirement for young cat and dog food. Among all 55 samples examined, the content of the three amino acids and the four inorganic components was confirmed to be suitable for the recommended minimum intake and maximum allowable intake presented by AAFCO and FEDIAF.

• Asia-Pacific Journal of Business
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• v.13 no.3
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• pp.375-387
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• 2022

Purpose - The food delivery mobile application market is growing rapidly in the catering service industry. The purpose of this study was to investigate the effects of E-service quality on consumer attitudes and satisfaction in the food delivery service field in China. Design/methodology/approach - A total of 390 copies of this questionnaire were distributed between February 17 and March 25, 2021 on the Chinese survey site (https://www.wjx.cn). Three hundred forty-nine parts were used for the final analysis. Validity and reliability were analyzed using SPSS 25.0 statistical program, and correlation and regression analysis were performed. Findings - The study results showed among the e-service quality components of food delivery application software, trust, convenience, proximity and reactivity have an impact on consumer attitudes. Research implications or Originality - The service quality of food application software is an important factor determining consumer attitude. The limitations of this study and suggestions for future research were discussed.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.228-238
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• 2014

This study identified the importance and performance perceptions of funeral foodservice service quality toward funeral foodservice employees, chief mourners/the bereaved and funeral visitors. Data were collected using self-administered questionnaires from 102 funeral foodservice employees, 71 chief mourners/the bereaved and 293 funeral visitors. According to the result of the survey, 'hygienic food production process' was recognized as the most important attribute while 'neat appearance of food' had the least performance. By comparing the importance of service quality attributes between three subject groups, it can be identified funeral foodservice employees had the highest recognition while funeral visitors had the lowest (p<0.001). Furthermore, funeral foodservice employees had a significantly high performance level compared to chief mourners/the bereaved in all 19 service quality attributes (p<0.001). The IPA result toward funeral foodservice employees indicated the following attributes that required improvements: 'reasonable menu price' and 'kindness of helpers'. Another IPA result from chief mourners/the bereaved recognized 'reasonable menu price' as a service priority. Overall, implications for funeral foodservice managers regarding service quality improvement are discussed.

• Proceedings of the Safety Management and Science Conference
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• 2005.11a
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• pp.264-275
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• 2005

This paper is to test the mediating effect of superior trust on the relationship between organizational justice and service quality in service food industry. Based on 302 data gathered in western Kangwon area, analysis result showed that procedural, interactional, and distributive justice have affirmative relation with trust, and also trust has close relation with service quality. Therefore, trust appeared to have fully mediating effect on the relationship between organizational justice and service qualify.

• The Korean Journal of Food & Health Convergence
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• v.8 no.3
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• pp.11-23
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• 2022

Processed meat products are prone to oxidation and spoilage due to prolonged storage. By using natural spices that are harmless to the human body and have antioxidant and antibacterial effects to replace synthetic preservatives in consideration of consumers' qualitative consumption patterns that pursue nutrition and safety, and stimulate appetite with taste, aroma, and color of food. The purpose of this study was to study the effect on the quality characteristics of processed meat products. The spice group had a low crude fat for both the loin and sirloin cuts. Brightness, redness, and yellowness in the chromaticity of beef jerky and PYUNYUK added with spices were different from those of the control group and increased. In terms of texture, all the beef jerky groups increased firmness and friability, and there was a difference between refrigeration and room temperature storage. The elasticity and stickiness decreased with the lapse of storage period. In the PYUNYUK, the flavor of the spice group was low and the meat quality was soft. It was found that the addition of natural spices to replace synthetic preservatives had different effects on processed meat products and had a positive effect on general ingredients, mechanical properties, physicochemical properties, and sensory quality properties.

• Journal of Distribution Science
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• v.10 no.10
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• pp.11-16
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• 2012

Purpose - This study focused on consumer perceptions of service quality in organic food shops, the innovativeness of organic products, and which SERVQUAL sub-dimensions increase purchase intentions. Another purpose of this study was to explore the relationship between consumer perceptions of organic food shops, their direct interest in organic food, and their purchase intentions. Research design, data, and methodology - We tested our hypothesized model within a structural equation modeling (SEM) framework, utilizing path-analysis implementation. The AMOS 18.0 software was used, and we found that it fit very well with the observed data. Results - The results of the full model (structural and measurement models) indicated the following fit indices: χ²=39.492, degree of freedom=25, provability level=0.033, RMR=0.047, GFI=0.948, AGFI=0.906, NNFI=0.958, CFI=0.984, and RMSEA=0.060. The effects of service quality on purchase intention, service quality on innovativeness, and innovativeness on purchase intention we resignificant. We also examined the statistical significance of the mediation effects using the Sobeltest and found further evidence to support service quality and purchase intention through innovation. Conclusions - These results suggest that, if organic food shops want to achieve a greater level of competitiveness, they must try to raise the quality of their service and actively promote the innovativeness of organic food.