|
KMID : 0665420100250020189
|
|
Korean Journal of Food Culture
2010 Volume.25 No. 2 p.189 ~ p.197
|
|
|
The Effects of Meal duration on Customers` Evaluation of Service Quality and Satisfaction according to Service Stages of Restaurant
|
|
Cho Me-Hee
Lee Kyung-Hee
|
|
|
Abstract
|
|
|
|
This study, which took place in an Italian restaurant in Seoul, investigated the impact of meal duration on the evaluation of satisfaction and service quality, according to the service stages (order, cook, check) of a restaurant. Research procedures included two phases: during the first phase, data on expected-perceived meal duration, and service quality and atisfaction were collected by surveys, which were distributed at the restaurant. The second phase investigated the relationships among meal duration, customers’ satisfaction, and service quality. T-tests and regression analyses were used to examine relationships between these variables. Results indicate that both failing to meet customers’ expected meal duration, as well as the perceived meal duration could negatively impact the satisfaction and evaluation of service quality. The study confirmed that meal duration is indeed related to the responsiveness aspect of service quality. The important aspect of meal duration management is to improve service quality and satisfaction, which can lead to a restaurant’s success. Therefore, understanding the relationships among meal duration, satisfaction, and service quality is a part of a good foundation for effective meal duration management.
|
|
|
KEYWORD
|
|
|
Meal duration, service quality, customer satisfaction
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|