Abstract
This study aims at identifying the dimensions of service quality and examining the interrelationships among the service quality dimensions, service quality, perceived value, corporate image, customer satisfaction and behavioral intentions in the quick service restaurant industry. The dimensions of service quality are built on a basis of formative indicators and a multi-level and hierarchical model is used as a framework to synthesize the effects of service quality, perceived value, corporate image and customer satisfaction on behavioral intentions of customers in the quick service restaurant industry. The findings of this study are based on multiple regression analysis of a convenience sample of 686 respondents. The findings reveal that there are three primary dimensions and 10 sub-dimensions of service quality in the quick service restaurant industry.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of Quality Assurance in Hospitality & Tourism
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
