Service Recovery Efforts in Fast Food Restaurants to Enhance Repeat Patronage

Abstract

The purpose of this study is to: (a) identify service failure incidents; (b) identify service recovery efforts; and (c) determine the effects of resolution levels repeat patronage. Employee service behavior and monetary rewards were found to have a significant effect on resolution levels. The manager should provide guiding principles to improve service quality. Furthermore, mentoring and empowerment may improve employee service performance. Complete resolution leads to repeat patronage. The study found significant relationships between demographic characteristics with service failures and service recovery efforts. Lastly, there were significant relationships between the critical service failures and service recovery efforts and types of fast food restaurants.     

Service in the restaurant industry: an American and Irish comparison of service failures and recovery strategies

The literature on service failure and recovery has to date tended to focus on American experiences or on single nation studies. As large numbers of service firms continue to seek opportunities in foreign markets, more effort needs to be directed at assessing cross-national similarities and differences so that appropriate strategies can be developed. This study compares the effects of failure and recovery strategies in the restaurant sector of two countries with very different dining traditions—the United States and Ireland. Analysis of over 700 personal interviews with restaurant customers shows that there is much commonality with regard to service failures but significant differences in recovery efforts. Especially noteworthy, however is that American customers are much more likely to expect such measures. In both countries, overcompensation methods do not appear to influence customer repeat patronage intentions, nor do they have significant influence on the rating of recovery effort. This last finding suggests that restaurants could and should use less expensive recovery methods.     

Service quality in restaurant operations in China: Decision- and experiential-oriented perspectives

Using the decision- and experiential-oriented perspectives as theoretical guides, this article reported an empirical assessment of service quality in restaurant operations. We proposed and tested a conceptual model of service quality using structural equation modeling. Using data from a sample of 284 customers from two large full-service restaurants in southern China, we investigated the relationships of service quality, customer satisfaction, and frequency of patronage. The results supported the significant links between service quality and customer satisfaction, service quality and repeat patronage, but not customer satisfaction and repeat patronage. The study has provided important insights into service quality and customer satisfaction in the field of restaurant operations.     

Retention Factors of Tipped Hourly Employees in the Casual Dining Restaurant Segment: Exploratory Research in Central Florida

ABSTRACT

Hourly employee retention has been a major area of concern for casual dining restaurant operators. The current exploratory research employed a self-administered questionnaire asking 96 tipped casual dining restaurant hourly employees from 12 different restaurants in the Central Florida region of the United States to rate the importance of 21 employment characteristics of their job and their actual experience with these employment characteristics. The findings revealed that the most important employment characteristics were: flexible working hours, consistent working hours, and nice people to work with. These findings differed from a similar previous study done in 2004 with quick service restaurant employees who rated nice people to work with, humane approach to employees, and hourly wages as the most important employment characteristics. The current study showed statistically significant differences between the level of importance and actual experience attached to 18 of the 21 employment characteristics, which could explain some potential areas of misperception between hourly employees and managers in the industry. These variations can consequently help to explain the high turnover and low retention of employees in the tipped positions in the casual dining restaurant industry. Implications for management are discussed.     

Service Recovery Readiness in Australian Hospitality and Leisure Operations

ABSTRACT

Hospitality and leisure operations across Australia have experienced phenomenal growth over the past few decades. This growth can be attributed to globalisation, deregulation, increased household disposable income, and technological advancements. As organisations continue to strive for a competitive edge, increased attention is given to consistency and reliability of service delivery. However, given the significant human element in the production and consumption of services, mistakes are inevitable (albeit not intentional). Service recovery is therefore a central ingredient in maintaining quality of service delivery. It facilitates customer satisfaction, increases loyalty and repeat patronage, and fosters positive word-of-mouth recommendation. The present paper develops an integrated model of the key concepts of service delivery-illustrating the importance of the relationships among service quality, empowerment, and service recovery. To obtain a better understanding of the importance that organisations place on service recovery, an exploratory study is presented. This consisted of interviews and questionnaires across selected hospitality and leisure operators in Australia. The findings show that service recovery is viewed as an important component of business practices. However, there are noticeable gaps-particularly in relation to organisational readirecovery.     

A multilevel analysis of the service marketing triangle in theme parks

ABSTRACT

This study explores multilevel relationships between employees and visitors within 25 theme parks in Taiwan. The adapted constructs with corresponding items of interactive, internal, and external marketing were developed based on the service marketing triangle theory and previous literature. The results show that interactive marketing influences visitor satisfaction and behavioral intentions; internal marketing influences interactive marketing, and moderates the effect of interactive marketing on satisfaction; external marketing influences satisfaction; and satisfaction affects behavioral intentions. This study demonstrates that examining the influence of cross-level service marketing on internal and external customer satisfaction is crucial to the operational success of theme parks.     

How Cultural Differences Cause Dimensions of Tourism Satisfaction

Abstract

This paper develops a conceptual model of the relationship between different cultural values and how they influence consumer satisfaction in the tourism industry. It is hypothesized that cultural differences manifest themselves in different levels of importance being placed upon different aspects of service, and the differences between the levels of importance and the actual service received cause differences in the levels of satisfaction. These hypotheses are tested using 269 independent samples of levels of importance and 411 independent samples of satisfaction of tourists from four cultural groups (Australian, USA/Canadian, Japanese, Mandarin speakers) who visited Melbourne, Australia in the period May-September, 1996. The analysis develops dimensions of importance and satisfaction separately for each cultural grouping, and uses structural equation modeling (Amos 3.6) to develop the causal model measuring the way in which importance of service dimensions cause dimensions of satisfaction. Conclusions from the analysis show little evidence of a causal relationship between importance of service quality attributes and satisfaction. However, significant differences are found between cultures for different levels of satisfaction resulting indirectly from differences in the importance and actual levels of service received.

The implications for cultural differences affecting tourism satisfaction are discussed.     

Customer Satisfaction and Behavioural Intentions in a Rural Community Museum Environment

Abstract

This paper examines a cornerstone concept of mainstream marketing theory relating to the importance of customer satisfaction as an influence on future behavioural intentions. The underlying premise is that visitors to a tourist attraction whose expectations are met or exceeded will be satisfied with their experience, and that the degree of perceived satisfaction will positively correlate with their stated intention to repeat purchase and to recommend the experience to others. This paper reports an exploratory project to test the above proposition within a tourism industry context, specifically with reference to the museum sector. The study measures visitor satisfaction levels and future intentions to revisit or recommend the Matakohe Kauri museum in Northland, New Zealand-a rurally isolated tourist attraction which is heavily dependent on referrals to support its continued existence. Research was undertaken by means of a two part structured interview technique, conducted on site with 141 respondents on six separate days in September and October 1996. Visitor expectations were established by questioning prior to entry, whilst a subsequent exit interview captured respondents' perceived degree of satisfaction with their visit. The second interview included a measure of stated intention to return and to recommend the museum to others. Provisional indications are that perceived levels of satisfaction have little bearing on the visitor's stated intention to return to the attraction; however, a significant relationship exists between perceived satisfaction and intention to recommend to others. The results of this research will prove valuable as a foundation for a recommended programme of further research to more rigorously assess the performance of customer satisfaction theory within a rural folk museum environment.     

Hedonic adaptation and satiation: Understanding switching behavior in the restaurant industry

The role of satiation as a determinant of restaurant patronage has been the subject of increasing research attention. The purpose of this research is to further consider the relationship between satiation and switching behavior in the restaurant industry. Specifically, we seek to address the mediating mechanism of service quality in this framework. Based on the related tenets of diminishing marginal utility and hedonic adaptation, we propose that satiation and service quality are inversely related. The results of an empirical analysis confirm that as consumers become satiated with food, atmosphere, and restaurant service, perceptions of these three facets of overall service quality are diminished, leading to decreased satisfaction and switching intentions. In addition to the practical implications of these results, the finding that satiation directly impacts service quality represents an important step in the overall task of understanding the effects of satiation in determining restaurant patronage behavior.     

Cross-Cultural Differences in Tourism: A Strategy for Tourism Marketers

Abstract

This paper discusses the importance of understanding cultural differences for developing positive tourist-host contact and, consequently, enhancing tourist holiday satisfaction and repeat visitation. The cultural differences between Korean tourists and Australian service providers are identified and dimensions of these differences are determined by principal components analysis. The strength of the relationships between the cultural dimensions and their critical indicators is measured by using structural equation modeling Submodel 1. The results indicate that the most critical dimensions of cultural difference between Australian hosts and Korean tourists are: communication and understanding the tourist, display of feelings, interaction and idealism. Their critical indicators are identified. The implications of the results for tourism industry marketers are presented.     

Influence of restaurant atmospherics on patron satisfaction and behavioral intentions

The purpose of this research was to investigate empirically the influence of restaurant atmospherics on the dining satisfaction and behavioral intentions of restaurant patrons. An extensive literature review first identified five dimensions of restaurant atmospherics, namely: facility aesthetics, ambience, spatial layout, employee factors, and the view from the window. Data were collected from 10 middle and upscale full-service restaurants in Hong Kong, and factor analysis and multiple regression analysis were then performed to unveil the relationship between restaurant atmospherics and dining satisfaction and behavioral intentions. The results reveal restaurant atmospherics to have a significant influence on patrons’ dining satisfaction and their behavioral intentions, particularly their intentions to return and spread positive word-of-mouth and their willingness to pay more. Dining satisfaction itself was also found to have a significant influence on behavioral intentions, particularly the intentions to return and to recommend the restaurant. The paper concludes with the practical implications of the research.     

The Effect of Length of Stay on Travelers' Perceived Satisfaction with Service Quality

SUMMARY

Consumer satisfaction related to service quality during the vacation experience is of paramount importance to the travel and tourism industry. This study tests empirically the effects the number of nights spent on a vacation have on the levels of satisfaction recent travelers report for three service aspects of the travel destination: perceived satisfaction with tourism service providers; perceived “freedom from defects” of tourism services; and perceived reasonableness of the cost of tourism services. Differentiation in satisfaction scores between “short-term visitors” (i.e., those who stayed from one to six nights) and “long-term visitors” (i.e., those who stayed seven or more nights) were examined. Significant differences between the two groups of visitors were present for (1) perceived satisfaction with industry professionals delivering the service experience at the travel destination, (2) perceived satisfaction with “freedom from defects” of the actual services at the destination, and (3) perceived reasonableness of the cost of services at the travel destination. Suggestions for how tourism industry professionals can make use of this information are presented.     

Satisfaction and Destination Loyalty

ABSTRACT

First-time and repeat tourists engage in different tourism experience with a destination. Based on previous studies, the main purpose of this research is to investigate how tourists' previous experience with a tourist destination influences on the satisfaction evaluation, destination loyalty and destination attractiveness. An empirical study is carried out among 806 tourists visiting Calpe, a Spanish tourist destination, in the summer of 2000. Research findings evidence that the level of satisfaction and the number of past visits considerably influence tourists' intentions to make repeat visits.     

The influence of restaurant co-workers’ perceived warmth and competence on employees’ turnover intentions: The mediating role of job attitudes

The current study examines the influence of co-workers’ perceived warmth and competence on employees’ job satisfaction, organizational commitment, and turnover intentions in a casual dining restaurant setting. The warmth and competence dimensions represent two fundamental social dimensions that people often use to evaluate other individuals or groups. The current findings determined that co-workers’ perceived warmth and competence had significant effects on employees’ job satisfaction, which in turn improved their organizational commitment.Furthermore, job satisfaction and organizational commitment mediated the relationships between co-workers’ perceived warmth and competence and employees’ turnover intentions. Theoretical and managerial implications are discussed.     

Vivid-memory formation through experiential value in the context of the international industrial exhibition

This study empirically tests the relationships between experiential value, vividness, storytelling intentions, and patronage intentions in the industrial exhibitions, and examines the moderating effect of mementos. A total of 211 respondents were recruited from visitors to the international game exhibition. According to the results, (1) three dimensions of experiential value (service excellence, playfulness, and aesthetics) had positive effects on vividness, (2) vividness positively influenced storytelling and patronage intentions, (3) storytelling intentions increased patronage intentions, and (4) mementos had a significant moderating effect on the relationship between vividness and storytelling intentions but not on the relationship between vividness and patronage intentions.     

The Relationship Between Demographic Characteristics and Socialization Outcomes Among New Employees in Hong Kong Hotels

Abstract

High turnover among new hotel employees has become a major concern for Hong Kong hotel managers. Previous studies have shown that the demographic characteristics of employees are related to their subsequent behavior and attitude. However, there is little vigorous discussion on new employees in particular. This study examines the relationship between the demographic characteristics of new employees and their socialization outcomes in the Hong Kong hotel industry. Its findings show that there are significant differences between the effects of certain demographic characteristics on job satisfaction, organizational commitment and turnover intentions. Some recommendations for maintaining new employees' productivity and minimizing turnover intentions are made for hotel managers' consideration.     

Investigating key innovation capabilities fostering visitors’ mindfulness and its consequences in the food exposition environment

ABSTRACT

This study investigated the crucial innovation capability factors of an exposition in creating visitors’ mindfulness, and examined the effect of visitors’ mindfulness on memory formation and patronage intentions in the food exposition context. To test a conceptual model, a survey was conducted targeting participants in an international food exposition held in Busan, South Korea. The data from a total of 371 visitors were analyzed using structural equation modeling analysis. The results reveal that product-, environment-, and promotion-related subdimensions of innovation capability in a food exposition enhance visitors’ mindfulness. In addition, visitors’ mindfulness builds strong memories and patronage intentions with regard to food expositions. The study findings enrich our understanding of the innovation experience of exposition visitors and the role of mindfulness in the food exposition context. Practical implications are explored in the Discussion section.     

Finding the reviews on yelp that actually matter to me: Innovative approach of improving recommender systems

As many readers struggle with massive textual information on review websites, developing optimized recommender systems that assist readers in identifying relevant reviews is critical. The present study aims to explore and predict the relationship between a reviewer’s evaluation of distinct attributes (i.e., importance and sentiment of a restaurant aspect)² and overall satisfaction (i.e., generic numerical rating of a restaurant). Latent Aspect Rating Analysis is modified to achieve the goal. The study identifies five restaurant attributes: food & drinks, customer service, dining atmosphere, restaurant value, and location. Restaurant value contributes most from the importance perspective and food & drinks contributes most from the sentiment perspective. Restaurant value ranks the first as the overall satisfaction of attributes (i.e., combination of importance and sentiment). Accordingly, the present study suggests a supplement of the “dynamic” recommender systems. This study offers scholars and practitioners a refined approach to analyze wealthy review content.     

Cross-Border Restaurant Patronage

ABSTRACT

This research takes a cross-cultural view of the variables influencing dining consumers' perception of the attractiveness of a neighboring country as a venue for dining, and satisfaction with the cross-border dining experience. Specifically, it studies consumers' attractiveness perceptions of neighboring country restaurants as a venue for dining and satisfaction, with the cross-border dining experience as a function of three key individual-difference variables associated with Western and Asian consumers. In a survey of 636 cross-border diners at United States/Canada and Hong Kong/China borders, perceptions of attractiveness and satisfaction were found to vary as a function of variables associated with the cultural attributes of individualism/collectivism, uncertainty avoidance, and time perspective.     

How do foreigners perceive? Exploring foreign diners’ satisfaction with service quality of Chinese restaurants

China has received 138 million inbound trips in 2016. The purpose of travel may vary but these international travelers visit Chinese restaurants as an integral part of their travel experience. Our study tries to comprehend their dining experience and regional differences in service quality (SQ) perceptions. The findings indicate that food and process quality significantly influence satisfaction and behavioral intentions. More importantly, the results reveal that international travelers roving through all the six continents hold significantly different perceptions regarding SQ attributes of Chinese restaurants. Additionally, we found proficiency in Chinese language as a significant contributor in generating dissimilar perceptions.