Abstract
International online peer-reviewed open-access journal offers a possibility for the international community of professionals working in the fields of regional and rural development or tourism to exchange their ideas and research results or practical achievements as it publishes results of both theoretical and applied research in these fields.
Highlights
Different types of businesses in the hospitality, and food and beverage industry trying to deliver their products and services in a competitive environment and gain an advantage with customer satisfaction and increased loyalty
In the study conducted by Line and Runyan (2012: 478-479), it was concluded that satisfaction as the subject was discussed in 8.8% of the studies in total, taking into consideration 278 marketing-oriented researches published between 2008 and 2010 in four leading journals (Cornell Hospitality Quarterly, International Journal of Hospitality Management, Journal of Hospitality & Tourism Research, International Journal of Contemporary Hospitality Management)
This study aims to review critically (1) the main service quality measurement scales and (2) how these scales used in researches to examine the relationship between service quality (SQ), customer satisfaction (CS), and customer loyalty (CL) in restaurants
Summary
Different types of businesses in the hospitality, and food and beverage industry trying to deliver their products and services in a competitive environment and gain an advantage with customer satisfaction and increased loyalty. Businesses adopt different marketing strategies (Namin, 2017) to offer products with high quality for satisfied customers Foodservice and customer satisfaction can be evaluated through a range of factors such as food quality (Fanelli & Di Nocera, 2018), hygiene, service quality (Taylor & Baker, 1994), and atmosphere (Yüksel & Yüksel, 2003). The overall dining experience in a restaurant is used to conceptualize customer satisfaction by way of assessing both food quality and service quality (Alhelalat, Habiballah, & Twaissi, 2017; Kaya, 2018)
Sign-in/Register to view highlights & summary 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: DETUROPE - The Central European Journal of Tourism and Regional Development
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.
