Document Type
Article - On Campus Only
Publication Date
1-2017
Abstract
This research is an extension to previous work in fast food restaurant marketing. The population of this research consists of actual fast food restaurant customers. Following the literature, data are analyzed using Confirmatory Factor Analysis, Structural Equation Modeling, and Path Analysis. Findings of this work identify factors impacting customer satisfaction, as well as dimensions of service quality and their rankings in the fast food restaurant context. Results indicate that there is no direct way of increasing behavioral intentions through improving service quality for fast food restaurants. Rather, behavioral intentions can be improved through customer satisfaction as an intermediary. Further, this work finds evidence that customer satisfaction can be improved through service quality, food quality, and price-value ratio, which in turn would pave an indirect path toward improvement in behavioral intentions in this industry. Results of this research shed light on prioritizing managers’ focus and resource allocation for customer satisfaction and different dimensions of service quality and can be used by fast food restaurant managers to set guidelines and strategies in providing better service to their customers.
Original Publication Citation
Namin, Aidin. “Revisiting Customers’ Perception of Service Quality in Fast Food Restaurants.” Journal of Retailing and Consumer Services, vol. 34, Jan. 2017, pp. 70–81.
Digital Commons @ LMU & LLS Citation
Namin, Aidin, "Revisiting Customers' Perception of Service Quality in Fast Food Restaurants" (2017). Marketing & Business Law Faculty Works. 51.
https://digitalcommons.lmu.edu/mbl_fac/51
