The purpose of the study was to examine the different customer service dimensions in the restaurant industry. Survey-based data collected from customers that dined regularly in restaurants classified as fast food, casual dining, and fine dining was used. Our study makes an imperative contribution by applying Resource-based view theory in the field of services marketing. The results show that restaurant formality has an adverse impact on customer loyalty, but this impact is positive when restaurant formality interacts with customer gratification. There are other important findings that lead to repeat sales and improved profits for restaurants. We conclude by discussing some limitations in our study as well as suggesting future research directions.
Kurian, George and Muzumdar, Prathamesh M.
"Restaurant Formality And Customer Service Dimensions In The Restaurant Industry: An Empirical Study,"
Atlantic Marketing Journal: Vol. 6
, Article 6.
Available at: http://digitalcommons.kennesaw.edu/amj/vol6/iss1/6