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Dissertations / Theses on the topic 'Customer preferences of restaurants'

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Published: 3 June 2025

Last updated: 31 July 2025

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1

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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8

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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10

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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11

Govitvatana, Duangkamol. "Perceptions, motivations, and preferences of traditional college students toward Chinese and American restaurants." Online version, 1999. http://www.uwstout.edu/lib/thesis/1999/1999govitvatana.pdf.

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Mozeik, Celeste K. "Customer adoption of online restaurant services a multi-channel approach /." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 94 p, 2007. http://proquest.umi.com/pqdweb?did=1338866361&sid=7&Fmt=2&clientId=8331&RQT=309&VName=PQD.

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Thesis (M.S.H.T.M.)--University of Delaware, 2007.<br>Principal faculty advisors: Srikanth Beldona and Francis Kwanza, Dept. of Hotel, Restaurant, & Institutional Management. Includes bibliographical references.

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13

Cho, Myung-Ja. "The relationship between customers' personalities and their evaluations of service quality." Diss., Columbia, Mo. : University of Missouri-Columbia, 2006. http://hdl.handle.net/10355/5916.

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Thesis (M.S.)--University of Missouri-Columbia, 2006.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on September 14, 2007) Vita. Includes bibliographical references.

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Chan, S. M. H. "Predicting customer preferences in non-experimental retail settings." Thesis, University College London (University of London), 2015. http://discovery.ucl.ac.uk/1468426/.

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This thesis investigates the application of computational statistics and Machine Learning in consumer preference prediction, with specific reference to the challenges imposed by real world operational retail environments. Some retailers base their competitiveness on Machine Learning. For instance, Dunnhumby analyzes more than 400 million online consumer records for retailers, such as Tesco, to optimise business decisions. The experiments in this thesis investigate three main challenges commonly presented in operational scenarios that hinder the application of Machine Learning in retail environ

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Savage, Tina Lynn 1973. "The virtual customer : a distributed methodology for linking product design and customer preferences." Thesis, Massachusetts Institute of Technology, 1998. http://hdl.handle.net/1721.1/50447.

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Böttger, Tim Michael. "Customer Preferences of Very Light Jet Air Taxi Operators." St. Gallen, 2008. http://www.biblio.unisg.ch/org/biblio/edoc.nsf/wwwDisplayIdentifier/02602597002/$FILE/02602597002.pdf.

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Yüksel, Atìla. "Foodservice experience and tourist satisfaction and their implications for destinations." Thesis, Sheffield Hallam University, 2000. http://shura.shu.ac.uk/3159/.

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Given the scarcity of research ascertaining the relationship between tourists' foodservice experiences and holiday satisfaction and its implications for destinations, this study primarily set out to provide guidelines on ways in which tourists' foodservice experiences and holiday satisfaction can be assessed and enhanced. The present study consisted of three interdependent phases, and questionnaire-based surveys were employed to test the research hypotheses. A combination of different qualitative techniques was utilised in order to shortlist the relevant attributes to be included in each resea

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Edwards, Douglas Grant. "Strategic Managerial Responses to Critical Service Events in Restaurants." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2067.

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Inappropriate managerial responses to critical service events (CSEs) in restaurants contribute to an increased rate of customer defection and restaurant failure. Some restaurant managers lack employee-training strategies that may enhance service recovery from CSEs. This case study explored what employee-training strategies participants deemed essential to enhance service recovery to CSEs. The population for this study was restaurant managers from a U.S. regional chain in South Carolina with at least 3 years of employee-training experience. Organizational learning theory was the conceptual fram

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Tunsi, Ayman M. "Factors associated with customer loyalty for international dining restaurants located in Jeddah, Saudi Arabia /." The Ohio State University, 2000. http://rave.ohiolink.edu/etdc/view?acc_num=osu1488202678775983.

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Wilkinson, Richard F. "Hospitality management student work aspect preferences and reinforcers in the quick service restaurant industry /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841193.

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21

Ladki, Said M. "Consumer involvement in ethnic restaurants: a measure of satisfaction/dissatisfaction." Diss., Virginia Tech, 1993. http://hdl.handle.net/10919/40139.

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The purpose of this study was to evaluate whether consumer orientation (active/passive) and psychological involvement (attitude, opinion, belief, and behavioral intention) affect satisfaction when dining in an ethnic restaurant. The sample represented 232 consumers who dined in participating Washington D.C. metropolitan area ethnic restaurants. Information was obtained by asking consumers to answer a four part, 86 item questionnaire. Correlation analysis revealed that opinion (r = 0.17, P < 0.04), belief (r = 0.28, P < 0.01), and behavioral intentions (r = 0.19, P < 0.02) of the active consume

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Atwi, Joyce. "The relationship between customer loyalty and customer satisfaction among SMEs in the service sector : the case of a chain of restaurants." Thèse, Université du Québec à Trois-Rivières, 2013. http://depot-e.uqtr.ca/6904/1/030585944.pdf.

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Coutts, Cameron. "The Nature of Customer Entitlement in Fine-Dining Restaurants: A Qualitative Study of Waitstaff Perspectives." Master's thesis, Faculty of Commerce, 2019. http://hdl.handle.net/11427/31359.

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The purpose of this study was to explore the nature of customer entitlement from the perspective of fine-dining waitstaff in South Africa. A power imbalance between customers and waitstaff is especially likely in restaurant environments because of the expectations of customer acquiescence and the notion that “customers are always right” (Fisk & Neville, 2011). Semi-structured interviews were conducted with eleven waitstaff who were employed full-time in a fine-dining restaurant. Theoretical thematic analysis yielded five themes: (1) excessive demands, (2) mistreatment of waitstaff, (3) ope

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Li, Pu. "Customer relationship management : a research framework for investigating how customers' detailed preferences are learned and recorded /." View abstract or full-text, 2005. http://library.ust.hk/cgi/db/thesis.pl?ISMT%202005%20LI.

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Njite, David. "Examining brand associations that influence consumers' restaurant preferences." Columbus, Ohio : Ohio State University, 2005. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1133251880.

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Paul, Penny Marie. "The "Dine To Your Heart's Content" program in Virginia: assessment of restaurateurs and consumers." Thesis, Virginia Tech, 1987. http://hdl.handle.net/10919/44061.

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The "Dine To Your Heart's Content" program was assessed from points of view of selected patrons and restaurateurs in Virginia. Restaurateurs were interviewed and patrons responded to a mail questionnaire. Patrons were divided into four groups: 1)those following a heart healthy diet due to a physician's recommendation, 2)those with a self reported family history of heart disease, 3)those expressing interest in heart disease, and 4)those who expressed little or no interest in heart health. The frequencies with which patrons dined away from home, dined in restaurants offering this progr

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Westhead, Christina. "An empirical study into UK customer expectations of dining out in relation to meal cost." Thesis, University of Plymouth, 2012. http://hdl.handle.net/10026.1/1963.

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The continued growth of the UK dining out industry, and the unceasing trend in popularity for customers to spend time and money eating outside the home, has led to an increase in the number of dining out establishments, and competition between businesses. Although there have been studies examining aspects of the restaurant industry and food consumption outside the home, very little research has looked specifically at customer expectations. Therefore, this thesis examines customer expectations associated with the meal experience in relation to the varying costs of dining out opportunities. In a

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Shmidt, Melinda Sue. "Preferences Among Tween Girls: Market Research and Customer Satisfaction Data for Fashion Retailers." The Ohio State University, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=osu1420209355.

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Jeon, Jiyeon. "Examining How Wi-Fi Affects Customers Loyalty at Different Restaurants: An Examination from South Korea." FIU Digital Commons, 2015. http://digitalcommons.fiu.edu/etd/2218.

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The main research objective of this study was to determine whether Wi-Fi affects customer's loyalty and how its impact differs depending on the type of restaurants: coffee shops, fast food restaurants, and casual dining restaurants. For the study I designed a primary field survey to collect data and performed multiple linear regression analysis to test the study hypotheses. Findings show that Wi-Fi service factors turned out to be significant for all types of restaurants for both attitudinal and behavioral loyalty. Wi-Fi service factors were more important for coffee shop loyalty than fast-foo

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Azizi, Taha. "Exploring an experiential marketing phenomenon : the dining experience." Thesis, Lethbridge, Alta. : University of Lethbridge, Faculty of Management, c2011, 2011. http://hdl.handle.net/10133/3233.

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This research focuses on dining experience as an example of experience marketing. In this study, the qualitative research method has been used to derive particular concepts involved in the dining experience from the bodies of reviews. Similarly, quantitative content analysis method has been used to provide rich and valuable information about the concepts explored from the qualitative data. Inferential statistics has been used in the study to test hypotheses about the relationships between elements in the dining experience context. The results indicate that food quality is the most important pr

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Richmond, Sandra Mansell 1944. "The demands-control model in fast-food restaurants: Effects of emotional labor, customer treatment, demands, control, and support." Diss., The University of Arizona, 1997. http://hdl.handle.net/10150/289655.

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In this cross-sectional field study of a fast-food organization, self-report data provided by workers and interview data from managers were used to assess the effects of the work environment on fast-food worker attitudes and behavior. Job demands, worker control and management support (Karasek & Theorell, 1990) were the predictor variables in this research. Additional job demands of emotional labor and customer behavior were measured and tested. Results indicated that control, emotional labor and management support were negatively associated with reported stress and positively associated with

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Lindberg, Markus, and Emma Löfgren. "Service Quality and Customer Preferences : A study of interactional service quality in the airline industry." Thesis, Umeå University, Umeå School of Business, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-26029.

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<p>In recent years, large efforts have been put on enhancing effectiveness in organizations. No resources are dispensable, and a dollar saved is a dollar earned. This is probably something that is rather easy to compute and control within the production sector. However, the service sector is another thing, how do we squeeze everything out of the resources in service organizations? This question caught our interest, and made us want to investigate the subject in the context of the airline business, and especially in its interaction with passengers.</p><p> </p><p>We have asked 100 respondents of

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(5930312), Xiaodi Sun. "Consumer’s Preferences among Low-Calorie Food Alternatives in Casual Dining Restaurants." Thesis, 2019.

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Obesity is an urgent health problem with restaurants accounting for about half of all food expenditure in the U.S. Understanding consumer’s preferences for low-calorie food could help interested restaurants in the foodservice industry facilitate consumers’ low-calorie choices in a positive way without compromising their ability to efficiently meet consumers’ preferences. The purpose of this study was to (1) investigate consumers’ preferences among four forms of low-calorie food alternatives: reformulation, elimination, resizing, and substitution; and (2) to explore which consumers are likely t

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TSENG, HUI-LING, and 曾惠玲. "A Study of High-Class Chinese Restaurants’ Floral Design Style Preferences and Customer Experience." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/19621378396342411189.

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碩士<br>中國文化大學<br>生活應用科學系碩士在職專班<br>104<br>Based on experiential modular theory of research frameworks-Schmitt and Fairchid, this study aims to discuss the correlation between floral design style preferences of high-class Chinese restaurants and customer experience, then provide research results to restaurateurs of high-class Chinese restaurants as references of restaurant design and floral shops’ research & development of floral design. This study adopts quantitative research method and purposive sampling to issue 730 questionnaires; the number of valid questionnaires recovered is 713, which mea

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Hung, Ming-Hung, and 洪明鴻. "The Study of the Relationship between the Customers’ Life Style of Garden Restaurants and Their Preferences of Garden Facilities." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/88943415405400763178.

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碩士<br>逢甲大學<br>景觀與遊憩研究所<br>97<br>Since metropolises are filled with concrete buildings, the green field of parks is the complement of metropolises. It reveals that people are eager for inclining to nature in their mind. Therefore, people going to garden restaurants can also manifest that they like to immerse in the green when having meals. Consequently, the foundation of catering consumers’ needs in creating the environment of garden restaurants is based on the relationship of customers’ life styles and preferences. The purposes of this study are to discuss: (1) the life styles of customers, wh

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Neshehe-Mukhithi, Fhelani. "South African consumers' perceptions of and attitudes towards a Jamaican restaurant : country of origin effect." Thesis, 2016. http://hdl.handle.net/10321/2917.

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Submitted in fulfillment of the requirements for the Masters in Business Administration, Durban University of Technology, Durban, South Africa, 2016.<br>This study is aimed to explore the perceptions and attitudes of South African towards products or services of foreign origin, in particular a Jamaican restaurant in Pretoria. The study objectives were to explore that perceptions and attitudes of South Africans toward products and services of foreign origin, investigating the various factors influencing the consumer buyer behaviour towards products including foreign products and services, and t

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Wu, Pinyi, and 吳品儀. "Service Encounter and Customer Relationship- The Customer Experiences Research of The Exotic Restaurants and Local Restaurants." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/16197742206254065907.

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碩士<br>大葉大學<br>管理學院碩士在職專班<br>100<br>In recent years, due to the economic development and social style have been changed, a lots of people decide to dine outside, as a result, restaurant industry has been increased significantly; besides, people have changed their eating habit due to the raising health consciousness, as a consequent, there are more and more different types of multicultural food, not only local restaurants but also exotic restaurants can be chosen by those eating out customers nowadays. In order to understand how restaurant industry can be developed a long term relationship with

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Hsiao, Yi-Tieh, and 蕭伊蝶. "Service Encounter and Customer Experiences Management：The Customer Experiences Research of The Exotic Restaurants and Local Restaurants." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/13358697955912554721.

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碩士<br>大葉大學<br>管理學院碩士在職專班<br>100<br>It was more popular to eat out, therefore, customer satisfaction became an important factor for customers while making decision. The purpose was to investigate the elements of customer satisfaction of restaurants through service encounter. Moreover, look for the positive experience of specific situations and clues in service delivery aspect. Interviews the attendants who provided the positive customer experience in 18 exotic restaurants and local restaurants. Analyze the content by Situation-Clue Technique (SCT) to find the elements of customer satisfaction S

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Chen, Ting-Fang, and 陳婷芳. "The Influence of Landscape Perception and Landscape Preference on Restaurant Customers'' Behavioral Intention." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/56789580584571955783.

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碩士<br>國立臺灣大學<br>園藝學研究所<br>99<br>According to statistical data of Directorate-General of Budget, Accounting and Statistics, people of Taiwan usually were eating-out. They prepared budget of eating-out over one third of annual revenues. Restaurant owners not only focus on food and service quality, but also improved physical environments for attracting more customers. The researcher considered outdoor landscape is important, because outdoor landscape is acceptable before the interior environments by consumers. However, most studies focused on how interior environment affect on restaurant customer

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HUYNH, LIEM, and 黃英廉. "Customer Loyalty of Teppanyaki Restaurants in Vietnam." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/d5ha7d.

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碩士<br>靜宜大學<br>寰宇管理碩士學位學程<br>107<br>There are some reasons that attract and affect diner’s satisfaction at teppanyaki restaurant. This research aimed to examine the relationships between loyalty of customer in the teppanyaki restaurant in Ho Chi Minh City with chef’s image, service quality, food quality, interaction between diners and atmospherics as well. Through delivering questionnaire during July to August in 2018, this research collected sample of 306 Vietnamese teppanyaki to examine how the dining experiences are related to diners’ satisfaction at teppanyaki restaurants. Five factors incl

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ZHOU, CHANG-SHEN, and 周長伸. "Brand Image, Service Quality and Customer Satisfaction Customer Loyalty of Vagetarian Restaurants." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/9a26d6.

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碩士<br>大葉大學<br>企業管理學系碩士班<br>107<br>Examining the influence of brand image and service quality of a vegetarian restaurant on customer satisfaction and customer loyalty. The purpose of this study is to investigate the brand image of Changhua Taomi Le vegetarian restaurant, in terms of the degrees of influence in connection with combining service quality, customer satisfaction and customer loyalty, and to target the customers in the Taichung, Changhua, Nantou area, and complete the after-sales questionnaire. 146 questionnaires were issued, out of which 123 valid questionnaires were recovered. The

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Wang, Jo-Wen, and 王若文. "A research into service quality, customer satisfaction, and customer loyalty of retro restaurants." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/17802781253251173933.

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碩士<br>南台科技大學<br>行銷與流通管理系<br>95<br>Due to evolving living standards and consuming habits, good food and bigger portion alone can no longer suffice a paying customer. As a restaurant, providing additional health benefits and sensual enjoyment gives a crucial edge in this competitive business. Under a trend to create popular markets and taking traditional Chinese eating culture into consideration, retro restaurants started to emerge throughout Taiwan. Many received media coverage, ranging in styles from 30s to 60s. Taiwan’s restaurant business has shifted its focus from choosing the right locatio

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"Customer loyalty to restaurants: investigating the antecedents of repatronage behavior." 2004. http://library.cuhk.edu.hk/record=b5891970.

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Ong Wai Shan Joanna.<br>Thesis (M.Phil.)--Chinese University of Hong Kong, 2004.<br>Includes bibliographical references (leaves 60-69).<br>Abstracts in English and Chinese.<br>Chapter Chapter 1: --- Introduction --- p.1<br>Customer Loyalty: A Review --- p.3<br>Conceptual Development --- p.3<br>Empirical Studies: Customer Loyalty in Terms of Behavior and Attitude --- p.5<br>Commitment: A Composite of Cognition and Affect --- p.6<br>Cognitive Commitment --- p.8<br>Affective Commitment Towards the Restaurant as an Entity --- p.9<br>Affective Commitment Towards Service Staff --- p.9<br>Att

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SHU, KUO-TARNG, and 徐國堂. "Marketing Management of Customer Relationship in Taiwanese Country-Side Restaurants." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/37j99e.

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碩士<br>逢甲大學<br>經營管理碩士在職專班<br>98<br>In Taiwan, due to the two-day weekend has been implemented since 1993, and the working hours were reduced to 42 hours per week by the Legislative Yuan in 2000, the demand of leisure activities has been increased. It is a great opportunity for the development of country-side restaurant. However, it is not easy to manage this business because of the following issues, for from the metropolitan areas, peak / low seasons, the weather factor…etc. Particularly, how to attract the for away potential consumer as your customers. The study is going to focus on this issue

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CHEN, GUAN-LIN, and 陳冠琳. "A Study of High-Class Chinese Restaurants’ Plate Color Preferences and Consumers’ Emotions." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/cj6fek.

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碩士<br>中國文化大學<br>生活應用科學系<br>105<br>Based on the M-R (1980) environmental psycology model, then to investigate if different colors of plate will affect costumers’ preference and consumer’ emotions in the high-class Chinese restaurants. And finally to provide the result to the high-class Chinese restaurants as a consideration of table furnish and decorate. Survey method, purposive sampling, and snowball sampling were used for this research. Samples were collected from high-class Chinese restaurant consumers in Taipei city. Participants are 600 consumers, valid returned are 581, which means the ef

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Erdis, Cindy. "Investigating customer services in selected restaurants in the Tshwane area : an exploratory study." Diss., 2009. http://hdl.handle.net/10500/3253.

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This study examines customer service in selected restaurants in the Tshwane area. It is aimed at establishing criteria for excellent customer service in restaurants, which can serve as the basis for building good relationships with customers. An extensive literature study was undertaken and aspects that were discussed in the secondary research include the various components of customer service, as well as the marketing environment of restaurants in South Africa and the Tshwane Area. An empirical study was conducted to namely to investigate customer service in selected restaurants in the Tshwa

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Lau, Wing Tong. "Customer satisfaction with sommelier services in Chinese restaurants in Hong Kong." Thesis, 2017. http://hdl.handle.net/1959.13/1341701.

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Professional Doctorate - Doctor of Business Administration (DBA)<br>Wine consumption in Hong Kong largely increased after the abolishment of the wine tax in 2008. This scenario resulted in a high demand for wine professions and sommeliers. Studies on the role and responsibility of sommeliers are mostly focused on Western restaurants. The service quality of sommeliers in Chinese restaurants should be explored because Chinese food is a major part of the diet in Hong Kong. This research investigates the relationship between the service quality of sommeliers and customer satisfaction, and loyalty

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Quint, Daniela Gonzales, and 鄧雅思. "The Influence of Service Quality in Customer Satisfaction and Customer Loyalty in Restaurants for International Students." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/98085701891365357191.

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碩士<br>南台科技大學<br>企業管理系<br>97<br>The main purpose of our study is to identify the relationship between service quality, customer satisfaction, and customer loyalty within the context of restaurants. Maintaining superior service quality is believed to influence customers’ post-sale behavior such as customer satisfaction and loyalty, which results beneficial consequences to business organizations. Those customers would go again as the restaurant offer a good service quality and upgrades their menu, their customers will talk favorably about the restaurant, and pay less attention to competing brand

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Pin-ChiehHuang and 黃品介. "Finding Skyline with Customer Preferences and Cost Constraints." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/90894014984664598948.

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碩士<br>國立成功大學<br>資訊工程學系<br>102<br>The importance of skyline and dominance relationship analysis has been well recognized in multicriteria decision-making applications. In this paper, we propose the problem of “Finding Skyline with Customer Preferences and Cost Constraints”, which utilizes the concept of dominance for business analysis from a microeconomic perspective. Our problem aims to discover the dominance relationship between products and potential customers. Given a set of customer preferences, we want to help the company to design set of competitive products so that the products can sati

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Anh, Nguyen Phuong, and 阮芳英. "The Influence of Service Quality, Food Quality and Perceived Value on Customer Satisfaction and Customer Loyalty in Fast-food Restaurants: the case of the KFC restaurants in Vietnam." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/18127252547160028273.

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碩士<br>國立高雄應用科技大學<br>財富與稅務管理系<br>103<br>In 1997, KFC launched their first restaurant in HCM City. Over past few years, the fast food industry in Vietnam is facing increasingly competitive challenges as with other industries around the world. The purpose of this study is to study the relationships among service quality, food quality, perceived value, customer satisfaction, and customer loyalty and examine whether customers with different demographics have different perceptions on service quality, food quality, perceived value, customer satisfaction, and customer loyalty. Cronbach’s α, multiple l

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