QSR Choice: Key Restaurant Attributes and the Roles of Gender, Age and Dining Frequency

Robert James Harrington · Michael C. Ottenbacher · Kelly A. Way

66 citations0/0 files storedJournal of Quality Assurance in Hospitality & Tourism

No readable copy stored yet — this record is metadata only.

No open-access location is known for this record yet.

Literature note Cite in a project Citation map

Customer Service Quality and Loyalty Consumer Behavior and Marketing Influence Consumer Retail Behavior Studies

Abstract

This study examined the relationship between seven QSR attribute factors that associate with perceived importance in a QSR experience. The seven factors are described as quality indicators, setting, marketing, price/value indicators, dietary considerations, access issues and special promotion. Gender, age and dining frequency were shown to influence the interrelationship of many of these factors. The results of this study provide valuable information for practitioners involved in QSR concept planning and operations management. The findings support the need for researchers to evaluate and control key customer variables in service encounter research.

Paper brief

Loading…

Cite this work

Citation unavailable for this work.

BibTeX RIS CSL-JSON

No public copy is stored for this record, so only the metadata is cited.

Citations in this library

Citation map →

Stored only when both papers are in the corpus — 66 citations exist upstream.

References

2014An Easy Guide to Factor Analysis 1999A Model of Customer Satisfaction with Service Encounters Involving Failure and Recovery 1994An easy guide to factor analysis 1998The Asymmetric Impact of Negative and Positive Attribute-Level Performance on Overall Satisfaction and Repurchase Intentions 2007Does Food Quality Really Matter in Restaurants? Its Impact On Customer Satisfaction and Behavioral Intentions 2009Influence of the Quality of Food, Service, and Physical Environment on Customer Satisfaction and Behavioral Intention in Quick-Casual Restaurants: Moderating Role of Perceived Price 1999Customer response to intangible and tangible service factors 2004The Relative Importance of Food, Atmosphere, and Fairness of Wait

Cited by

2021Antecedents and consequences of fast-food restaurant customers' perception of price fairness 2015Applying mixed methods to identify what drives quick service restaurant's customer satisfaction at the unit-level 2020Understanding food truck customers: Selection attributes and customer segmentation 2019Assessing the Importance of Health in Choosing a Restaurant: An Empirical Study from Romania

Explore the map →

Papers that cite the same references — the relational fallback while embeddings are still backfilling.

Imported from OpenAlex (CC0) — nothing here is generated.