Abstract
ABSTRACTBased on societal changes in dining experiences, a survey was conducted to explore the dynamics between a chef’s nonverbal communication in hotel open kitchen restaurants and the customers’ perceptions of service quality. The analysis of 216 returned questionnaires revealed that chefs’ nonverbal communication, including paralanguage, kinesics, proxemics, and physical appearance, was pertinent to service quality and that kinesics and proxemics most strongly affected the service quality. These results suggest that chefs and frontline employees need to perform better in their nonverbal communications and provide a valuable insight into how restaurant businesses can increase their performance effectiveness.
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 callDisclaimer: 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.
