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Best Approach to Increase Value in a Healthcare Retail Food Service Cafeteria

Autor:   •  December 20, 2017  •  1,354 Words (6 Pages)  •  132 Views

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Conclusion

There opportunities to increase perceived value in all facets of the food service operation especially when it comes to food quality, service quality, and customer satisfaction. Research show that there is a strong correlation between food quality and service quality and how it positively relates to customer satisfaction. Therefore, it is imperative for a healthcare retail cafeteria to properly manage food quality, service quality, and environment in order to increase perceived value which in turn would not only allow for better margins but increased customer satisfaction as well.

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References

Josiam, B. M., Foster, C., Malave, R., & Baldwin, W. (2014). Assessing quality of food, service and customer experience at a restaurant: The case of a student run restaurant in the USA. Journal of Services Research, 14(1), 49-73.

Po-Tsang, C., & Hsin-Hui Hu. (2010). How determinant attributes of service quality influence customer-perceived value. International Journal of Contemporary Hospitality Management, 22(4), 535-551.

Qin, H., & Prybutok, V. R. (2009). Service quality, customer satisfaction, and behavioral intentions in fast-food restaurants. International Journal of Quality and Service Sciences, 1(1), 78-95.

Rashid, I. M. A., Rani, M. J. A., Yusuf, B. N. M., & Shaari, M. S. (2015). The impact of service quality and customer satisfaction on customer’s loyalty: Evidence from fast food restaurant of Malaysia. International Journal of Information, Business and Management, 7(4), 201-258.

Ryu, K., Lee, H., & Kim, W. G. (2012). The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. International Journal of Contemporary Hospitality Management, 24(2), 200-223.

Wu, P., Huang, C., & Chou, C. (2014). Service expectation, perceived service quality, and customer satisfaction in food and beverage industry. International Journal of Organizational Innovation (Online), 7(1), 171-180.

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