Abstract
AbstractThis study was to examine the effect of restaurant environment on perceived restaurant quality in the context of two types of family restaurant. Data were collected from 217 respondents who visited two family restaurants. The results can be summarized as follows: First, employee performance factors had a positive impact on perceived restaurant quality. Second, event factors had a positive impact on perceived restaurant quality and environment in Tony Roma’s restaurant, while food/beverage and design factors had a positive impact on perceived restaurant quality in Marche restaurant. Third, subgroup analysis shows that the differences in the two family restaurants’ environment are significant only between event factors and perceived restaurant quality. At the end of the paper, theoretical contributions, managerial implications, limitations, and future research directions are discussed.
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