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Disparities Between Services Demanded And Services Received In Taiwanese Restaurants

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  • Jui-Kuei Chen
  • I-Shuo Chen

Abstract

The aim of this study is to evaluate the service quality performance of Taiwanese foreign restaurants. After a review of the literature on service quality and discussions with managers of Taiwanese foreign restaurants, we decided to use the DINERSERV questionnaire. The methodology, an Importance-Performance Analysis (IPA), is used to categorize whole service items into four dimensions: 1) keep up the good work, 2) possible overkill, 3) low priority, and 4) concentrate here, all in accordance with the service performance of each service item. The critical findings indicate that Taiwanese foreign restaurants should improve upon the following seven service items: the parking lot around the restaurant (I2), regular updates to the menu (I8), comfortable seating (I11), fast service (I18), waiters’ problem-solving ability (I20), waiters’ understanding of customers (I27), and always putting the customer first (I28). The results of the study are discussed, along with the implications for managers of Taiwanese foreign restaurants.

Suggested Citation

  • Jui-Kuei Chen & I-Shuo Chen, 2010. "Disparities Between Services Demanded And Services Received In Taiwanese Restaurants," Global Journal of Business Research, The Institute for Business and Finance Research, vol. 4(1), pages 59-69.
    • Handle: RePEc:ibf:gjbres:v:4:y:2010:i:1:p:59-69
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    References listed on IDEAS

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    1. Berry, Leonard L. & Parasuraman, A. & Zeithaml, Valarie A., 1988. "The service-quality puzzle," Business Horizons, Elsevier, vol. 31(5), pages 35-43.
    2. Park, Jin-Woo & Robertson, Rodger & Wu, Cheng-Lung, 2004. "The effect of airline service quality on passengers’ behavioural intentions: a Korean case study," Journal of Air Transport Management, Elsevier, vol. 10(6), pages 435-439.
    3. Henry Kaiser, 1974. "An index of factorial simplicity," Psychometrika, Springer;The Psychometric Society, vol. 39(1), pages 31-36, March.
    4. Chen, Fang-Yuan & Chang, Yu-Hern, 2005. "Examining airline service quality from a process perspective," Journal of Air Transport Management, Elsevier, vol. 11(2), pages 79-87.
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    Cited by:

    1. Shu-Yun Yin & Kuan-Kai Huang & Jiunn-I Shieh & Yu-Huei Liu & Hsin-Hung Wu, 2016. "Telehealth services evaluation: a combination of SERVQUAL model and importance-performance analysis," Quality & Quantity: International Journal of Methodology, Springer, vol. 50(2), pages 751-766, March.
    2. Chen, I-Shuo, 2016. "A combined MCDM model based on DEMATEL and ANP for the selection of airline service quality improvement criteria: A study based on the Taiwanese airline industry," Journal of Air Transport Management, Elsevier, vol. 57(C), pages 7-18.

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    More about this item

    Keywords

    Taiwan; SERVQUAL;

    JEL classification:

    • C10 - Mathematical and Quantitative Methods - - Econometric and Statistical Methods and Methodology: General - - - General
    • M10 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Business Administration - - - General
    • M31 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Marketing and Advertising - - - Marketing

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