Consumer Restaurant Behavior
Consumer Restaurant Behavior

Author:

Publisher:

Published: 1984

Total Pages: 100

ISBN-13:

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Abstract: A report for restaurant managers describes the results of a survey conducted in 5 major US cities (Chicago, New York, San Francisco, Denver, and Atlanta) to assess consumer motivations concerning desired restaurant characteristics and specific occasions for frequenting sit-down restaurants. Seven basic restaurant occasion types are indentified and discussed. These occasions include: fast and inexpensive; restaurant familiarity; personal convenience; business or social obligation; family meal; a special night out; and social fun. The questionnaire items and specific consumer attitudes concerning each of these occasions are discussed. A summary tabulation of the results of this survey is appended.

Hotel and Restaurant Industries
Hotel and Restaurant Industries

Author: Judith M. Nixon

Publisher: Greenwood

Published: 1988

Total Pages: 256

ISBN-13:

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Abstract: The intention of this sourcebook is to provide a list of current materials that are essential for the collections of new schools of hotel and restaurant management. More than one thousand books and journals are reviewed and annotated. Emphasis has been placed on materials published in the 1980s, but earlier works are included if they have historic value or are still useful. Two appendices are included: a list of state and national/international associations, and a list of colleges offering hotel, restaurant, and foodservice programs.

Measuring Service Performance
Measuring Service Performance

Author: Ralf Lisch

Publisher: Routledge

Published: 2016-05-06

Total Pages: 212

ISBN-13: 1317099109

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In service societies, the tertiary sector has long become the primary sector in terms of GDP and employment. Quality research and testing means better service, and success in the service industries demands quality. Nonetheless, complaints about insufficient, inconsistent or bad service abound. Quality decides on success and failure. Where so much is at stake, management decisions call for systematic research and consumers look for relevant results that provide guidance in complex markets. Research into quality and customer satisfaction gets to the core of a business. However, many so-called studies hardly meet essential criteria of empirical research and deliver artefacts rather than facts. This book puts an end to common misconceptions of quality studies. Measuring Service Performance is an appeal for an approach to quality research that meets quality criteria itself. It is a compelling argument against widespread but rather dubious dealings with measurement, data and statistics. Ralf Lisch calls for a reconsideration of the research process, focussing on content instead of method and adding meaning to results. Because service excellence deserves research excellence. Written in a practical, accessible style, the book offers practitioners as well as market researchers, MBA students and others involved in the service sector a critical analysis and discussion of the essentials of 'Practical Research for Better Quality'.