Relevant bibliographies by topics / Customer preferences of restaurants

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Customer preferences of restaurants'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Customer preferences of restaurants"

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Baid, Priyanka, and Ranjeeta Madhwani. "IMPACT OF RESTAURANT MUSIC ON CUSTOMERS’ PERCEPTION OF SERVICE QUALITY." International Journal of Education, Modern Management, Applied Science & Social Science 06, no. 03(I) (2024): 90–97. http://dx.doi.org/10.62823/ijemmasss/6.3(i).6823.

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Music is a significant element of the atmospherics in the restaurant industry influencing customers' perceptions of food quality and overall dining satisfaction. Music significantly impacts customers' perceptions of service quality in restaurants. Various musical elements such as tempo, volume and genre can influence customer emotions, satisfaction and behavior thereby affecting the overall dining experience. As restaurants increasingly recognize the importance of ambiance, the strategic use of music emerges as a key component in enhancing service quality and customer satisfaction. This study
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Teng, Yi-Man, and Kun-Shan Wu. "Sustainability Development in Hospitality: The Effect of Perceived Value on Customers’ Green Restaurant Behavioral Intention." Sustainability 11, no. 7 (2019): 1987. http://dx.doi.org/10.3390/su11071987.

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Recently, sustainability management has developed in the hospitality industry. Green restaurants have been progressively joining the hospitality industry. Consumer patronage determines the sustainable development of the green restaurant. This paper aims to explore the structural relationships among perceived values (hedonic and utilitarian values), consumer preference and behavior intentions of the green restaurant. A total of 278 valid questionnaires were collected, and the partial least squares (PLS) method was utilized to measure and test the research hypotheses. The study presents empirica
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Bachok, Sabainah, Nurfattaniah Jamalluddin, Aliffaizi Arsat, Aslinda Mohd Shahril, and Suria Sulaiman. "Customer Awareness and Behavior Intention Towards the Use of Halal Logo on Restaurants." Winners 12, no. 2 (2011): 196. http://dx.doi.org/10.21512/tw.v12i2.677.

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The trend of eating out leads the food service industry to the needs of managing customers and making sure that all their needs and preferences can be fulfilled. The certification and recognition of establishment also becomes the in thing in hospitality industry, which includes the certification of halal, HACCP, and ISO. Establishment with certification is useful as a marketing strategy to attract more customers. This study discusses the level of customer awareness of towards the halal logo used in some restaurants which is carried out to give evidence to restaurant operators regarding the imp
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Mulyawan, Iwan, Khintan Evia Tulsi, and Wahyu Rafdinal. "Predicting Customer Loyalty of Local Brand Fast-Food Restaurant in Indonesia: The Role of Restaurant Quality and Price Fairness." Journal of Business and Management Review 3, no. 10 (2022): 675–89. http://dx.doi.org/10.47153/jbmr310.4162022.

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Recent research discusses the need for a better understanding of customer perceptions about fast-food restaurant attributes, such as qualities in influencing the process of customer satisfaction. This study aims to analyze the importance of quality in influencing loyalty in fast-food restaurants. The sample in this study is 247 respondents who have visited fast-food restaurants. Data are collected using a questionnaire survey that was done in around Bogor Raya. The analysis technique used is the Structural Equation Model with Partial Least Square. The structural equation model was applied to t
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Mohd Zahari, Mohd Salehuddin, Zul Hazam Mohd Piah, Mohamad Fadzly Che Omar, Nursyafiqah Ramli, and Hanafi Hamzah. "Are Indian Muslim or Mamak Restaurants Stealing the Spotlight from Malay Restaurants in Malaysia's Urban Areas?" Information Management and Business Review 17, no. 1(I)S (2025): 272–87. https://doi.org/10.22610/imbr.v17i1(i)s.4401.

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The primary objective of a restaurant operation is to attain profitability by cultivating customer loyalty through outstanding service, unforgettable dining experiences, and strong connections that encourage repeat visits. This study investigates whether Indian Muslim or Mamak restaurants are outshining Malay restaurants in urban areas. Qualitative data were collected through semi-structured interviews with 120 customers at selected popular Mamak restaurants in the Klang Valley, Malaysia. These interviews aimed to understand customers' viewpoints and dining experiences. The findings reveal tha
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JunWan, Chee, and Yazdanifard Rashad. "The Influence of Customer Perception in Selection of Korean Restaurant in Malaysia." International Journal of Management, Accounting and Economics 8, no. 2 (2021): 114–21. https://doi.org/10.5281/zenodo.4641400.

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Customer perception is considered to have an integral influence upon restaurant selection as it is highly important to analyze the preferences of the customers. On the other hand, the Korean food is being accepted in different nations across the world because the younger generations tend to follow the pop culture of Korea which is a powerhouse of Korean media. The Korean restaurants are found to be gaining highly competitive advantage in Malaysia over the other ethnic restaurants. This is due to the customer positive perception regarding the Korean food and its culture. In this research, the f
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Doeim, Abdelhalim R., Thowayeb H. Hassan, Mohamed Y. Helal, Mahmoud I. Saleh, Amany E. Salem, and Mohamed A. S. Elsayed. "Service Value and Repurchase Intention in the Egyptian Fast-Food Restaurants: Toward a New Measurement Model." International Journal of Environmental Research and Public Health 19, no. 23 (2022): 15779. http://dx.doi.org/10.3390/ijerph192315779.

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Service value is a crucial dominant indicator in customer decision-making. However, there is a lack of hospitality literature that investigates the multi-dimensional service value in emerging markets. Thus, this study aims to create a multi-dimensional scale for service value and to analyze how different service value dimensions affect customers repurchase intentions at fast-food restaurants. We make a conceptual framework with eight constructs, including service value and repurchase intention. A self-administrated questionnaire is used to gather empirical data from fast-food restaurant custom
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Agoes, Adeline. "Customer Preferences on Atmosphere: Case on SanDwich Bakar Restaurant, Jakarta." Advanced Science Letters 21, no. 4 (2015): 1020–24. http://dx.doi.org/10.1166/asl.2015.5973.

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Restaurant is one of the businesses that supports tourism development. Restaurants nowadays don’t only provide food, but also the service and atmosphere to their customers. The purpose of this study is to discover the customers’ preferences on the most desired atmosphere they find in a restaurant. This article is written based on an ongoing study to be conducted using conjoint analysis between the various attributes of restaurant atmosphere. Through the examination, it is expected to find the most desired combination of attributes in restaurant atmosphere based on the customers’ point of view.
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Hemanth, Kumar S., and B. M. Nagendra. "A Study of various factors, which influence in decision making of customer & impact of word of mouth Marketing with respect to restaurants." International organization of Scientific Research 6, no. 10 (2021): 25–31. https://doi.org/10.5281/zenodo.4643100.

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The changing trend and lifestyle today such as more women entering the workforce, extended Working hour, increasing household income and busier daily schedule had led the consumer to Eating out. This was fulfilling their need to have meal outside by choosing convenience alternative. The emergence of plenty restaurants in the country has leads the entrepreneurs to compete each other to ensure sustainability in their business margin. Therefore, this study was conducted to identify and understand the factors that influence consumer in choosing restaurant in Bangalore. The study also investigates
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Shinthia, Putri Adelia, and Aprianingsih Atik. "Proposed Marketing Strategy to Increase Customer Loyalty with Customer Satisfaction at Restaurant." International Journal of Current Science Research and Review 06, no. 01 (2023): 290–95. https://doi.org/10.5281/zenodo.7534863.

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<strong>ABSTRACT: </strong>The restaurant industry is a highly competitive space, with a large number of businesses vying for customers and trying to stand out in a crowded market. There are several factors that contribute to the competitiveness of the industry, including the abundance of options available to consumers, the increasing popularity of food delivery and takeout services, and the use of technology to enhance the customer experience. In order to succeed in this industry, restaurants must offer high-quality food and service, and also differentiate themselves from their competitors th
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Dissertations / Theses on the topic "Customer preferences of restaurants"

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Hu, Hsin-Hui. "Personality types and consumer preferences for multiple currency usages a study of the restaurant industry /." Connect to resource, 2005. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1123254977.

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Thesis (Ph. D.)--Ohio State University, 2005.<br>Title from first page of PDF file. Document formatted into pages; contains xii, 178 p.; also includes graphics (some col.). Includes bibliographical references (p. 115-128). Available online via OhioLINK's ETD Center
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Shah, Komal. "Identification of "appealing" and "healthy" menu entr�ee descriptors and determination of factors influencing customer's food selection at ethnic and non-ethnic restuarants [i.e. restaurants]." Virtual Press, 2003. http://liblink.bsu.edu/uhtbin/catkey/1273272.

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The purpose of this research study was to identify menu entree descriptors perceived by consumers to be both appealing and healthy and to describe factors that influence food selection and frequency of eating out at restaurants, including consumers' preference for healthier food selection choices in ethnic restaurants.Four hundred adults completed this survey. Six food descriptors were found to be both "appealing" and "healthy." "Value/cost", "hunger/cravings", and "taste" were found to influence subjects' food selection when eating out. The three factors influencing subjects' frequency of eat
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Baker, Melissa. "Service behaviors and time preferences of rural and urban restaurant customers." Thesis, Virginia Tech, 2010. http://hdl.handle.net/10919/33005.

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Do customers in rural and urban markets want the same thing from a restaurant server? While researchers have stressed the importance of sub-culture and made the call for empirical research, few studies have incorporated sub-culture into their research, especially within the hospitality industry. Empirically measuring the differences in sub-culture, may be especially important for restaurant operators as they serve and employ a myriad of different customers in different markets. One under researched yet critical way is through a better understanding of the importance of customer contact emp
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Kim, Wansoo. "Customer share of visits to full-service restaurants in response to perceived value and contingency variables." Diss., Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1365.

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Ismail, S. "Customer satisfaction of dining experience in Malaysian Malay restaurants." Thesis, Bournemouth University, 2012. http://eprints.bournemouth.ac.uk/20751/.

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The subject of this Ph.D. thesis is Customer Satisfaction in Malaysian Malay Restaurants Dining Experience. The research was conducted in three Malay family restaurants in Malaysia by using an inductive Case Study research approach. The aim of the research was to propose a conceptual framework for customer satisfaction dining experience. It focused on dining experience satisfaction consumption related to factors in, and the management of, customer satisfaction. The implications of the findings provide a theoretical and methodological contribution to the knowledge in both, Malaysia and the rest
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Tung, Wei-Chia. "A customer perception and satisfaction survey for a Chinese buffet." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003tungw.pdf.

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Fu, Qingchen, and Yue Yuan. "What factors affect customer satisfaction towards Asian restaurants in Gävle?" Thesis, Högskolan i Gävle, Avdelningen för ekonomi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-19782.

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Aim: The aim of this research is to investigate factors which influence customer satisfaction in Asian restaurants.Method: Qualitative method and quantitative are used in this research. The data collected from both questionnaires and semi-structured interviews. Result and Conclusions: The research concludes that food quality and service quality are important factors of customer satisfaction towards Asian restaurants in Gävle. Meanwhile, environmental factors, the price of food and the authenticity of food also affect satisfaction of the Asian restaurant customers. Suggestions for future resea
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Hwang, Jinsoo. "Brand preference and its impacts on customer share of visits and word-of-mouth intention: an empirical study in the full-service restaurant segment." Diss., Kansas State University, 2011. http://hdl.handle.net/2097/12207.

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Doctor of Philosophy<br>Department of Hospitality Management and Dietetics<br>Chihyung Ok<br>This study attempted to investigate antecedents and consequences of consumers’ utilitarian and hedonic attitudes toward restaurant brands and to examine the effects of brand prestige on brand preference and word-of-mouth intention with customer involvement as a moderator. In study 1, to investigate the antecedents and consequences of consumer attitudes toward restaurant brands in the full-service restaurant, this study proposed, based on existing theoretical premises, significant interrelationships am
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Lan, Chih-Lung. "Examining and evaluating front-line employees' service recovery competency at the ABC Restaurant and Lounge." Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008lanc.pdf.

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Herbst, Ruben Andreas. "Customer preferences with regard to milk packaging." Thesis, Nelson Mandela Metropolitan University, 2017. http://hdl.handle.net/10948/15967.

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The milk industry in the Eastern Cape is very competitive and milk suppliers must use all means, including packaging, to influence buying behaviour. The aim of the study was to investigate customer preferences with regard to milk packaging in the Nelson Mandela Bay (NMB) area. The purpose was to develop a better understanding of customer preferences so that packaging could be designed to satisfy customer expectations and needs. The research design was based on a quantitative approach (non-experimental) and the study was descriptive in nature. The measuring instrument was a self-developed quest
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Books on the topic "Customer preferences of restaurants"

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Creative & Response Research Services, Inc. and National Restaurant Association (U.S.), eds. The frequent dinner customer. National Restaurant Association, 1997.

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National Restaurant Association (U.S.). Research Dept., ed. Consumer preferences for new restaurant concepts. The Department, 1985.

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Mukherji, Sourav. Managing customer knowledge in retail environment. Indian Institute of Management, 2007.

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Sean, Kelly. Customer Intelligence. John Wiley & Sons, Ltd., 2006.

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Sheth, Jagdish N. Customer behavior: Consumer behavior & beyond. Dryden Press, 1999.

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Woodruff, Robert B. Know your customer: New approaches to customer value and satisfaction. Blackwell Business, 1996.

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Böttger, Tim Michael. Customer Preferences of Very Light Jet Air Taxi Operators. DIKE, 2009.

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Desir, Antoine Minh. Fundamental Tradeoffs for Modeling Customer Preferences in Revenue Management. [publisher not identified], 2017.

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Association, International Dairy-Deli-Bakery, Willard Bishop Consulting Ltd, and Frederick Schneiders Research, eds. The non-supermarket HMR consumer: Who, what, when, where, and why they buy. The Association, 1997.

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Sonal, Kureshi. Comprehensive analysis of exclusive brand store customer in Indian market. Indian Institute of Management, 2007.

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Book chapters on the topic "Customer preferences of restaurants"

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Koufopoulos, Dimitrios N. "Osim International evolving customer preferences." In Singapore Inc.: A Century of Business Success in Global Markets. Routledge, 2023. http://dx.doi.org/10.4324/9781032660547-9.

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Pettigrew, S. "Older Consumers’ Customer Service Preferences." In The Silver Market Phenomenon. Springer Berlin Heidelberg, 2008. http://dx.doi.org/10.1007/978-3-540-75331-5_17.

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Alharbi, Nouf, Ohoud Moqbel Al-Mohammadi, Raghad Abdullah Al-Rehaili, Shatha Abdulhadi Al-Rehaili, and Heba Abdullah Al-Harbi. "Sentiment Analysis of Restaurants Customer Reviews on Twitter." In Advances on Intelligent Informatics and Computing. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-98741-1_25.

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Aksatan Kaplanseren, Manolya, and Gürhan Aktaş. "Customer expectations of authenticity in ethnic-themed restaurants." In International Case Studies in Food Tourism. Routledge, 2025. https://doi.org/10.4324/9781003583547-24.

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Márkus, András, and József Váncza. "Product Line Design with Customer Preferences." In Engineering of Intelligent Systems. Springer Berlin Heidelberg, 2001. http://dx.doi.org/10.1007/3-540-45517-5_93.

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Emamgholizadeh, Hanif, Amra Delić, and Francesco Ricci. "Preference Management in a Single User Group Recommender System." In Information and Communication Technologies in Tourism 2024. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-58839-6_1.

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AbstractGroup recommender systems (GRSs) support groups of users to find items, e.g., restaurants, that suit, as much as possible, all the group members’ preferences. We consider a GRS scenario where a single member of the group, the organizer, uses the system to find and choose a suitable restaurant for the entire group. We present a novel GRS that helps the organizer to: enter the preferences of all the group members, recall them, and manage incompatible preferences. In the system’s experimental evaluation, we have found that the designed functionality for recalling group members’ preference
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Purwanto, Dhimas Aditya Putera, Siti Rahayu, and Veny Megawati. "Customer Satisfaction and Revisit Intention Modeling for Dining Restaurants in Surabaya." In Proceedings of the 19th International Symposium on Management (INSYMA 2022). Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-008-4_128.

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AbstractThis study aims to determine the effect of Modeling Customer Satisfaction on Revisit Intention at a dining restaurant in Surabaya. The research model using structural equations was tested with partial least squares (PLS) on 267 respondents who were dining restaurant customers in Surabaya. This study shows that the antecedent of customer satisfaction has a significant positive effect on customer satisfaction. Variety Seeking Tendency, Trust, and Restaurant Reputation positive affect Revisit Intention. Service Quality and Food Quality have no significant effect on Customer Satisfaction.
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Chen, Wei, Christopher Hoyle, and Henk Jan Wassenaar. "Design of Experiments for Eliciting Customer Preferences." In Decision-Based Design. Springer London, 2012. http://dx.doi.org/10.1007/978-1-4471-4036-8_6.

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Smith, Stephen A. "Optimizing Retail Assortments for Diverse Customer Preferences." In Retail Supply Chain Management. Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-78902-6_8.

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Branting, L. Karl. "Acquiring Customer Preferences from Return-Set Selections." In Case-Based Reasoning Research and Development. Springer Berlin Heidelberg, 2001. http://dx.doi.org/10.1007/3-540-44593-5_5.

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Conference papers on the topic "Customer preferences of restaurants"

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Joseph, R. Allen, R. Gayathri, R. Kabila Sri, and S. Madhava Priya Dharshini. "Simplifying Customer Interaction with an Integrated Chatbot Solutions for Restaurants." In 2024 IEEE Pune Section International Conference (PuneCon). IEEE, 2024. https://doi.org/10.1109/punecon63413.2024.10895465.

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Immanuel, Jason, Natalia Limantara, and Kenny Kenedy. "Examining Customer Attitudes Towards Self-Service Technology in Fast-Food Restaurants." In 2024 International Conference on Informatics, Multimedia, Cyber and Information System (ICIMCIS). IEEE, 2024. https://doi.org/10.1109/icimcis63449.2024.10956444.

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Shyan, Hatesh, Bhavya Verma, and Mirdul Agarwal. "Analyzing Customer Preferences in the Food Delivery Industry Using Big Data." In 2024 IEEE 1st International Conference on Green Industrial Electronics and Sustainable Technologies (GIEST). IEEE, 2024. https://doi.org/10.1109/giest62955.2024.10959949.

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K, Maheswari, and Vijayanandh R. "Exploring the Factors Shaping Customer Preferences in Online Food Delivery Apps." In 2025 3rd International Conference on Advancements in Electrical, Electronics, Communication, Computing and Automation (ICAECA). IEEE, 2025. https://doi.org/10.1109/icaeca63854.2025.11012449.

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Nasir, Noryanti, Siti Meriam Zahari, Siti Sarah Januri, Nur Iffa Batrisyia Mohd 'Aidil, Nur Izzatun Nawa Mohd Pauzi, and Anis Zahirah Zubir. "A Study of Sentiment Analysis in Customer Food Preferences Through Machine Learning." In 2024 5th International Conference on Artificial Intelligence and Data Sciences (AiDAS). IEEE, 2024. http://dx.doi.org/10.1109/aidas63860.2024.10730628.

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Sharma, Himanshu, Mujibur Rahman, and Sidharth Srivastava. "Ai-Powered Social Media Marketing Analytics: A Case Study on Enhancing Customer Purchase Intentions in Quick Service Restaurants." In 2025 3rd International Conference on Communication, Security, and Artificial Intelligence (ICCSAI). IEEE, 2025. https://doi.org/10.1109/iccsai64074.2025.11064516.

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Maier, Alina, Mirabela Ioana Lupu, Cristina Maria Canja, Cristina Padureanu, Vasile Padureanu, and Alex Stefan Olaru. "MANAGE THE CREATION AND PRESENTATION OF BEVERAGE MENUS IN FOODSERVICE OPERATIONS." In 11th SWS International Scientific Conferences on SOCIAL SCIENCES - ISCSS 2024. SGEM WORLD SCIENCE, 2024. https://doi.org/10.35603/sws.iscss.2024/s04/31.

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Creating a beverage menu requires a meticulous approach based on a solid understanding of customer preferences, current industry trends and the operational capabilities of the foodservice establishment. Menu presentation should be clear, concise and attractive to facilitate quick understanding of available options and to promote sales. One of the key points emphasized is that beverage menus are not just product listings, but true communication and marketing tools. They must reflect the identity and concept of the establishment, respond to the needs and preferences of customers, but also inspir
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Morokhovych, Vasyl, Ihor Liakh, Vasyl KutKut, Vitalii Petrus, and Bohdan Morokhovych. "Project of an information system for restaurant business management." In IT Project Management 2024. CEUR Workshop Proceedings, 2024. https://doi.org/10.23939/iw_itpm2024.042.

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Information technologies provide automated systems for enterprises that can help companies track customer interactions and allow employees to quickly process customer data. This concept is known as Customer Relationship Management (CRM), and when properly implemented, it enhances companies’ ability to achieve the ultimate goal of customer retention, thereby achieving strategic improvement in comparison to competitors. The article discusses the main trends in the development of CRM systems for the restaurant business. Implementing specialized software can address the following tasks for restaur
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Jayalal, R. U. A., Y. E. Nimeshika, G. N. N. Samarasekara, G. R. C. I. Wijerathna, Narmada Gamage, and Poojani Gunathilake. "Intelligent System to Maximize Customer Experience in Restaurants." In 2023 5th International Conference on Advancements in Computing (ICAC). IEEE, 2023. http://dx.doi.org/10.1109/icac60630.2023.10417577.

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Balasubramanian, Ganesh, and M. Suresh. "Customer Loyalty Assessment Framework for Quick Service Restaurants." In 2nd Indian International Conference on Industrial Engineering and Operations Management. IEOM Society International, 2022. http://dx.doi.org/10.46254/in02.20220055.

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Reports on the topic "Customer preferences of restaurants"

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The E-Levy and Merchant Payment Exemption in Ghana. Institute of Development Studies, 2024. http://dx.doi.org/10.19088/ictd.2024.009.

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In this paper we look into the increasing use of electronic payment technologies in low-income countries (LICs), with a particular focus on the use of mobile money in Ghana. Our study evaluates the effectiveness of tax exemptions for incentivising businesses and customers to adopt digital merchant payments, and shaping their perceptions of the tax system. Specifically, we investigate the impact of an exemption embedded in Ghana's electronic transfer levy (e-levy), implemented in May 2022. Through a mixed-methods approach, involving survey data from 1,065 businesses and focus group discussions
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