Determinants of Consumer Preferences in Fast Food Restaurants. an Application of the Dineserv Model
Determinants of Consumer Preferences in Fast Food Restaurants. an Application of the Dineserv Model

Author: Mirza Shoaib

Publisher: Grin Publishing

Published: 2016-11-30

Total Pages: 48

ISBN-13: 9783668349414

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Master's Thesis from the year 2016 in the subject Sociology - Consumption and Advertising, Iqra University, course: Marketing, language: English, abstract: The purpose of this research is to investigate the consumer preferences for the fast food restaurants by using modified DINESERV. The research is done in Karachi to target those who visit fast food restaurants. The variables used for this research are; consumer preference as a dependent variable and independent variables are DINESERV (Tangible, Reliability, Responsiveness, Assurance and Empathy) and Price. Sample data were conveniently collected from different fast food restaurants. Out of 330 respondents, 24 were outliers and 306 sample size is considered data from respondents. Factor analysis and multiple regression technique are used to achieve the objective. Results show that DINESERV subset Tangible, Reliability, Responsiveness and Price are the most significant variables among all.

Hospitality Marketing and Consumer Behavior
Hospitality Marketing and Consumer Behavior

Author: Vinnie Jauhari

Publisher: CRC Press

Published: 2017-06-26

Total Pages: 229

ISBN-13: 1315341999

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Creating memories and joyous experiences for consumers is a key dimension affecting the profitability and growth of a hospitality firm. Drawing on global experiences, this new book looks at the diverse factors that create these positive experiences and provides insight into marketing and consumer behavior in the context of hospitality and tourism. The dynamics of emerging economies has been captured, and some lessons have been drawn from best practices across the globe.

Current Issues in Hospitality and Tourism
Current Issues in Hospitality and Tourism

Author: A. Zainal

Publisher: CRC Press

Published: 2012-08-22

Total Pages: 666

ISBN-13: 0203075366

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Globally the hospitality and tourism industry is evolving and undergoing radical changes. The past practices are now advancing through the rapid development of knowledge and skills acquired to adapt and create innovations in various ways. Hence, it is imperative that we have an understanding of the present issues so that we are able to remedy probl

Quality Function Deployment
Quality Function Deployment

Author: Yoji Akao

Publisher: CRC Press

Published: 2024-11-01

Total Pages: 394

ISBN-13: 1040283381

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Quality Function Deployment (QFD) is a method for satisfying customers by translating their demands into design targets and quality assurance points. For a thorough "how-to" on the implementation of QFD, we went directly to the source -- Yoji Akao, the creator of QFD and one of the foremost leaders of the Japanese Total Quality Control movement. In this unprecedented book he explains the concepts and methods of this remarkable systems engineering approach. Filled with case studies, detailed charts, and over 100 diagrams, this book is a complete reference tool for QFD implementation. It includes— Use of the demanded quality deployment chart. Using and promoting quality charts. Using quality control process charts: QFD at the pre-production. Quality deployment and reliability deployment. Quality development in the construction industry. QFD for the service industry. QFD for software development.

Social Influences on Eating
Social Influences on Eating

Author: C. Peter Herman

Publisher: Springer Nature

Published: 2019-09-05

Total Pages: 235

ISBN-13: 303028817X

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This book examines how the social environment affects food choices and intake, and documents the extent to which people are unaware of the significant impact of social factors on their eating. The authors take a unique approach to studying eating behaviors in ordinary circumstances, presenting a theory of normal eating that highlights social influences independent of physiological and taste factors. Among the topics discussed: Modeling of food intake and food choice Consumption stereotypes and impression management Research design, methodology, and ethics of studying eating behaviors What happens when we overeat? Effects of social eating Social Influences on Eating is a useful reference for psychologists and researchers studying food and nutritional psychology, challenging commonly held assumptions about the dynamics of food choice and intake in order to promote a better understanding of the power of social influence on all forms of behavior.

Hospitality Marketing
Hospitality Marketing

Author: Francis Buttle

Publisher: Taylor & Francis

Published: 2016-10-04

Total Pages: 435

ISBN-13: 1317403495

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This introductory textbook shows you how to apply the principles of marketing within the hospitality industry. Written specifically for students taking marketing modules within a hospitality course, it contains examples and case studies that show how ideas and concepts can be successfully applied to a real-life work situation. It emphasizes topical issues such as sustainable marketing, corporate social responsibility and relationship marketing. It also describes the impact that the internet has had on both marketing and hospitality, using a variety of tools including a wide range of internet learning activities. This 3rd Edition has been updated to include: Coverage of hot topics such as use of technology and social media, power of the consumer and effect on decision making, innovations in product design and packaging, ethical marketing and sustainability marketing Updated online resources including: power point slides, test bank of questions, web links and additional case studies New and updated international case studies looking at a broad range of hospitality settings such as restaurants, cafes and hotels New discussion questions to consolidate student learning at the end of each chapter.

Information and Communication Technologies in Tourism 2022
Information and Communication Technologies in Tourism 2022

Author: Jason L. Stienmetz

Publisher: Springer Nature

Published: 2022

Total Pages: 503

ISBN-13: 3030947513

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This open access book presents the proceedings of the International Federation for IT and Travel & Tourism (IFITT)’s 29th Annual International eTourism Conference, which assembles the latest research presented at the ENTER2022 conference, which will be held on January 11–14, 2022. The book provides an extensive overview of how information and communication technologies can be used to develop tourism and hospitality. It covers the latest research on various topics within the field, including augmented and virtual reality, website development, social media use, e-learning, big data, analytics, and recommendation systems. The readers will gain insights and ideas on how information and communication technologies can be used in tourism and hospitality. Academics working in the eTourism field, as well as students and practitioners, will find up-to-date information on the status of research.

The Next Frontier of Restaurant Management
The Next Frontier of Restaurant Management

Author: Alex M. Susskind

Publisher: Cornell University Press

Published: 2019-06-15

Total Pages: 254

ISBN-13: 1501736523

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"The Next Frontier of Restaurant Management is of the highest quality and appropriate for Service Management courses at the graduate level." ― (Richard Ghiselli, Purdue University) The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.

The Handbook of Customer Satisfaction and Loyalty Measurement
The Handbook of Customer Satisfaction and Loyalty Measurement

Author: Nigel Hill

Publisher: Routledge

Published: 2017-03-02

Total Pages: 349

ISBN-13: 1351888552

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Customer satisfaction and loyalty are becoming increasingly important to most organizations since the financial benefits from improving them have been well documented. This book presents a thorough examination of how to use research to understand customer satisfaction and loyalty. It takes the reader step-by-step through the process of designing and conducting a survey to generate accurate measures of customer satisfaction and loyalty. The research process is explained in detail, including questionnaire design, analysis and reporting, but the book also covers other elements of an effective customer satisfaction process. These include project planning, communicating with customers before, during and after the survey, as well as providing internal feedback and taking effective action to address issues raised by the survey. There is also comprehensive coverage of loyalty measurement methodologies as well as the satisfaction-profit chain and associated modelling and forecasting techniques.