PERCEIVED SERVICE QUALITY IN RESTAURANT SERVICES: EVIDENCE FROM MAURITIUS

Prabha Ramseook-Munhurrun

International Journal of Management and Marketing Research, 2012, vol. 5, issue 3, 1-14

Abstract: The purpose of this study is to investigate service quality dimensions in retsuarant services. The study examines the influence of the service dimensions on customer satisfaction and behavioral intentions within the restaurant context in an island economy, Mauritius. Factor analysis was performed to determine dimensions that are likely to influence customers’ restaurant service evaluations. Based on the analyses, three distinct dimensions were identified by the customers, Food Quality-Reliability, Responsiveness-Assurance-Empathy and Tangibles. Multiple regression analyses were then employed to examine the relative importance of the three service dimensions in determining satisfaction judgments and customers’ behavioral intentions. The results support the links between service quality dimensions, satisfaction and behavioral intentions respectively. The findings are expected to help the owners of restaurants in Mauritius to address the gaps and improve satisfaction level of their customers, thereby bringing about repeat business and improving profits

Keywords: Service Quality; Customer Satisfaction; Behavioral Intentions; Restaurant (search for similar items in EconPapers)
JEL-codes: M31 (search for similar items in EconPapers)
Date: 2012
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Citations: View citations in EconPapers (3)

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