Service Quality In Restaurants

go Quality In RestaurantsBy conducting a literary works review, the reader gets a bankrupt understanding of the question in hand. run to LeCompte et al(2003,p.124), conducting a literary harvest-tideions review is a means of demonstrating an authors enjoyledge round a point field of study, including vocabulary, theories, key variables and phenomena, and its methods and history.The investigate question which is addressed is dish out tint in eating places, to which the literature review would accent to wherever necessary, with wide argonas of returns feel in general existence looked into. attend Quality is non only an object of wide interest among organizations, but also is a upshot that is widely discussed by researchers. Since it doesnt possess characteristics such as mathematical products do, card proceeds attribute has never been easy to define. Researches view proposed contrary characteristics in cost of its dimensions, but few prevail been employ . angiotensin-converting enzyme of the more(prenominal)(prenominal) or less widely employ illustration is base on the similarity between the expectations and scholarships of the client round an organizations re organic evolution. Parasuraman et al.(1985) arrive atd a puzzle to mea authoritative aid tint c tout ensembleed the spread head Model. This was posterior functiond as a basis for creating the SERVQUAL model which is a 22-item descale apply to measure overhaul look. It had a great impact on later works and evolved as one of the predominant tools to be apply across organizations. Restaurant is a field where SERVQUAL is employ extensively for standard their emolument lineament. In the following section, the overhaul select literature is explained in detailed and later on, its linkage to the eating house industry is looked into.1. supporter tonicityThe profit centering literature argues that guest satisfaction is the result of a nodes percept ion of the value received, where value equals perceived avail gauge intercourse to equipment casualty (Hallowell, 1996, p. 29).1.1 DEFINITION OF SERVICEIn ordinate to understand what helping Quality is, it is essential that the bound Service is define. Grnroos(2001) claims that dish outs be processes and not fleshly entities or rock-steadys, and that help firms gravel processes that interact or else than products. harmonise to Stromgren(2007, p.12) , a function is an activity or series of activities of a some(prenominal) or less intangible nature than normal, but not necessarily , take place in the interaction between the guest and supporter employees and/or physical resources or goods and/or systems of the process provider, which atomic number 18 provided as solutions to the customer problems.1.2 DEFINITION OF toneThere ar plenty of definitions of harmonyal note that are prescribed by different authors. correspond to Juran(1988), tone of voice bath manner be defined as the fitting to the think use of the entity and thitherby meeting the expected standards. In the case of an entity not fitting its intended use and expectations, the customers cornerstone bill it as of poor part. Crosby(1979) prescribed gauge as conformance to requirements Garvin(1988) found internal and external failures of the entity and measured prime(prenominal) by the count of the failures. However, Parasuraman et al(1985) claims that fiber housenisternot be defined use a product- found approach when dealing with helping sectors and hence came forward with the term Service Quality.Considering that my research topic and questions is based on aid quality, the explanation provided by Parasuraman et al(1985) is utilize.1.3 DEFINITION OF SERVICE QUALITYThe concept of service quality and its theories and practicality has been considered very authoritative by the academics and practitioners everywhere the past few decades because it acts as a chief co ntributor to customer satisfaction and profit business leader (Parasuraman et al,1985). Thus service quality has become as most-valuable factor for all organizations that essential to survive in a competitive market. The definition of service quality as conceptualized in miscellaneous literatures on service, centres on the quality perceived, and is defined as the judgement made by the customer intimately an entitys overall excellence or superiority (Parasuraman et al., 1988). In accordance with the finding of Ghobadian et al(1994),service mostly has four characteristics which are different from manufacturing goods. The four characteristics are described at a lower placeInseparability of production and usance This characteristic of services refers to the fact that production and consumption of service is inseparable as they are in reach out with distributively other (Parasuraman et al.,1985). The service provider in turn becomes an important fixings of the service and is assessed by the consumers (Zeithaml et al., 2003). In the process, the consumers become co-producers of the service (Edvardsson,2005). In the service industry, the producers create the services which simultaneously involve its consumption. There is no room for complacency and quality shortfalls cannot be covered at this point. To illustrate, the service is being constructed at the same cartridge clip that the customer is receiving it.Intangibility Services are fundamentally intangible which means that it is impossible for the customers to physically see, smell or touch the product before the purchase is made. Services can easily be copied as a result of intangibility, because most of the services are not patented (Zeithaml et al.,2003). Intangibility results not only in encumbrance to manage services, but it becomes hard for the consumers to evaluate(Lovelock et al.,2004). Hence, the customer turns to other alternatives such as obvious signs of quality such as reputation, physica l tangibles, and word of mouth from previous users. In services, word of mouth and reputation absorb the most importance, and thus drives the service provider to deliver services right and flawless, the beginning time.Perishability Service cannot be inventoried for later use which means that it impossible to have a final check give care manufactured goods. According to Zeithaml et al.(2003), elaborated planning has to be made to manage services, as they cannot be resold or re-inventoried. Hill(1977,p.318), in his article, look ups that services can be seen as a modify in the condition of a person, or of a good be to both(prenominal) economic unit, which is brought about as the result of the activity of some other economic. Another dimension to this was added by Lovelock et al.(2004) that stated that goods could be more complex to manage as the cost are incurred for its storage. So, service operations must get the right service first time.Heterogeneity It involves service c onsistency and accuracy. Due to the fact that lecture of service usually involves a contact between provider and consumer, thus the behaviour of service provider can influence the perception of the customer. Moreover the accuracy of the development and the ability to interpret customers expectation correctly has a great influence on customers perception of service quality. However, expectations may change during livery process. For this reason, service providers have to rely heavily on the ability of their staff to understand customers film and respond in a sui evade way.Service can be split into twain dimensions, the functional quality and the expert quality (Gronroos,1984). The technical quality essentially deals with what or what service is provided and functional quality deals with how or how the service is delivered. Another conceptual model which was brought forward by Lehtinen et al. (1991) comprises of physical, synergistic and corporate qualities of an organization. Interactive quality deals with the overall interaction of the customers with the elements of the firm. Corporate quality deals with the image customers have about the firm. Physical quality deals with the physical good which is consumed during a service process, aliment at a eating house for prototype and also the physical elements which make up the facilities of the restaurant. Going further of late into the service quality literature, Parasuraman et al. (1985) used 10 dimensions to explain service quality which were tangibles, reliability, responsiveness, courtesy, credibility, competence, access, communication, security and understanding. This model was later slued to a scale of 5 dimensions after a process of reliability and validity testing (Parasuraman et al. , 1988).2. guest LOYALTYThe satisfaction of the customers is one of the master(prenominal) aims in either business, the restaurant business in this case. Businesses recognize that maintaining current customers is much easier than winning over current ones to replace the loss (McColl-Kennedy Schneider, 2000). It is mandatory for restaurants to strategize their services to suit the dynamical dining claims and lifestyles of customers, if they have to increase loyalty from customers. (Min et al,2002). Individuals dining expectations have evolved over the years due to changing hearty environment, bump education, the development of culinary culture, healthy dieting awareness and cultural influences(Markovic, S .et al ,2010 p.182). According to Wishna (2000), customers, in future, would expand their dining horizons to a new level. They would require new experiences to pay off their ever-changing requirements.Probably the most extensively debated topic about service quality field is the constructs of service quality and the link customer satisfaction (Johnston,1995). galore(postnominal) researches have come to a finis that they are two different entities but the relation between the two entities is still questioned(Cronin et al.1992). Parasuraman et al(1988,p16), suggested that perceived service quality is a global judgement, or attitude, relating to the superiority of the service, whereas satisfaction is related to a specific transaction. Parasuraman et al(1995) identify from their research that satisfaction is clearly linked to each specific transaction. They also mention that customers may be satisfied with the particular transaction but superpower not identify the firm as a utmost quality one.On one hand, in that location are other researches which support the purpose that customer satisfaction is an antecedent of service quality(Bitner,1990). Bolton et al.(1991) suggest that satisfaction is derived from disconfirmation and becomes an important factor which influences customers sight of the service quality. However, recent researches claim that service quality is the antecedent of satisfaction, in opposition to the arguments from the earlier works. Accordi ng to Zeithaml et al(2003) states that tour customer satisfaction is a broader concept, service quality is a component that comprises of customer satisfaction along with other components which includes price, product quality, personal factors and situational factors.3. SERVICE QUALITY MODELSThe use of technology can provide an organization with the needed pull to enhance its service quality. There are several conceptual models of service quality available, which helps the steering in identifying quality issues. By making sure these issues do not re-surface, it increases the possibility of improving the organizations profitability, efficiency and overall surgical operation ( Parasuraman et al,1988).3.1 THE transgress MODELService quality, un a deal(p) goods quality, cannot be measured in terms of the number of defects. It is an elusive component which is difficult to measure ( Parasuraman et al,1988). In their earlier research in 1985, Parasuraman et al. identified that service quality rises from the comparison of the expected quality and the perceived quality of service performed. They explored the concept of service quality by fetching focus group interviews. The conceptual model which was identified as a result of the research consisted of quint gaps in the desired service.The first four gaps is part of the perceptions and line of works in providing services, by the management. The fit gap is the overall expectations from the customers. They formed a new service quality model which was based on the gaps between the expected and perceived quality. This is cognise as the violate Model. Fig 1. Illustrates the model.The five Gaps that were identified are ( Parasuraman et al., 1985) cognition crack, Standards GAP, Delivery GAP, Communications GAP.GAP 1 The Knowledge GAP is the difference in the level of expectation of the customer and the organizations perceptions of the customers expectations. In some cases, the management fails in understanding w hat the customers want. The dimensions identified by the management as important and which constitutes good service might not be the things that the customers look for.GAP 2 The Standards GAP is the difference in organizations perceptions of the customers expectations and the service quality standards. The management find it difficult to deliver services check to the customers expectations due to lack of resources or other conditions which are not favourable. But they understand what the customers want.GAP 3 The Delivery GAP is the difference between the organizations service delivery and its related communication with the customer. Staff performance towards delivery of the service plays a huge part in the customers perception of the service quality. But it can be in consistent, even though the standards are specified. The quality of service delivery can be affected due to variability among providers.GAP 4 The Communications GAP is the difference between the organizations servi ce delivery and the communicated information about the service to the customers. This gap occurs when a firm fails to deliver the promised services. The consequences of overpromising in that the expectations of the customers are high and when the actual service is received, their perceptions of service quality sink.GAP 5 Overall experience of the service is the main point of focus here. The first four gaps form the perception of service that the customers receive whereas the one-fifth gap stands for the customers expectations compared to their perceptions, ie their view on the service quality.The diagram is illustrated in Fig 1.Fig.1 The GAP ModelThe GAP model is the most widely used and is one of the most important contributions to service quality literature (Brown et al. 1995). Gaps 1 to 4 shows how the service is delivered, while Gap 5 depicts the overall difference between the expected and perceived service with respect to the customer. Gap 5 is the most influential in the SERV QUAL model (Parasuraman et al, 1985).3.2 SERVQUALMeasuring the quality of services in a restaurant is a daunting task as both the service outcome and service delivery is to be assessed. According to Wu et al. (2009), service fulfills in restaurants comprise of three components environmental elements (e.g. design, music,lighting), employees (e.g. pro skills, reliability) and customers (e.g. interaction with other customers). Environmental elements consist of the design of the restaurant interiors, the music being played and the lighting which is used. Employees form the core part of the service which helps to perform the service. To understand all characteristics of the restaurant service quality an earmark measurement legal document should be developed.SERVQUAL is an instrument that is used to assess the customers perception of the service quality of a service. It is a multi-scale instrument, which took its shape from the GAP model originally, and later was developed further in the 1980s. The instrument contains two sections. One section consists of 22 items that measure consumers expectations. The other section includes 22 synonymic items that measure consumers perceptions of the service they received. The 22 statements represent the five service dimensions that consumers use to evaluate service quality tangibles, reliability, responsiveness, assurance and empathy (Markovic, S., 2010, p.183).According to Parasuraman et al. (1988),Tangibles Comprises of physical settings, the equipment used and the appearance of the employeesReliability the ability of the employees to deliver the promised level of service reactivity the ability of the employees to be willing to help out the customers and serve customers without any delayAssurance is the level of knowledge the employees possess and their courtesy towards the customers, unneurotic with their ability to build trust and express their confidenceEmpathy is the providing of individualized forethought to the cu stomers and be caring towards them.In SERVQUAL, the service quality measurement is based on the comparison of customers expectations and their perceptions of delivered service. The difference between expectations and perceptions scores is called the SERVQUAL gap. A electronegative gap indicates that received service did not met customers expectations. On the contrary, a absolute gap indicates that customers perceived that service delivery exceeded their expectations.SERVQUAL is used as an instrument to diagnose an organizations weaknesses and strength in terms of service quality and debunk them. It creates a systematic, multi-stage process that is based on the dimensions identified and entities which correspond to that organization (Zeithaml et al., 1988). It can be used in businesses of any kind and provides a basis structure owing to its expectations-perceptions model, comprising statements for all the five different dimensions.3.3 LIMITATIONS OF SERVQUALMany organizations have used SERVQUAL for measuring their service quality with considerable descend of success, although there have been certain problems which have been identified. These problems are Dimensions of the model Parasuraman et al.(1991) claimed that the five dimensions is SERVQUAL used to assess service quality can be used in all service contexts. However there were differences in opinion among other researchers. Buttle(1996) argued that the dimensions change with respect to numbers and the factors as SERVQUAL is used in different service contexts. According a research conducted in a retail setting by Finn et al.(1991), SERVQUAL dimensions are not generic. Babakus et al.(1992) noted that the dimensions can be simple or complex depending on the type of industries it is used in. A major argument to Parasuraman et al. was by Carman(1990), where he did not agree with the combining of the 10 original dimensions to five as he thinks the collapsed dimensions could have been important in certain ar eas and hence should be looked into as a separate dimension.Expectation of the service Expectation in a service context essentially means the desired level of service that a customer would like to receive ( Parasuraman et al., 1988). It is the minimum level of service quality that the provider should provide. But due to the ambiguous nature, it can be construe in different ways. While some may rate expectations check to their expected ideal or optimal performance, others may rate it as a minimum tolerable performance (Teas,1993).Issues with GAP scores The high rating of expectations by customers in the SERVQUAL setup leads to negative scores which at a time start questioning the analytical utility and interpretation of the concept (Smith, 1995). cognitive process Focus According to Buttle(1996), SERVQUAL deals with only the process or the method by which services are delivered but not the quality of the final getup that is provided. When service quality is assessed, both proc ess and output should be used in SERVQUAL as both together can give the expectancy of the choice that the customer would make rather than one without the other(Richard et al.,1993).Pricing worth plays an important role in determining the customers expectations and perceived quality(Smith,1995). He states that according to some customers, excellent food service comes with high price while lower prices are associated with restaurants which are targeting a lesser market. Hence, according to Smith(1995), price should be considered when measuring service quality.SERVQUAL is only one of those instruments which is used in measuring service quality. And going by the words of Asubonteng et al.(1996), until a model which is capable of reveal measurement evolves, SERVQUAL will be dominant. I am using SERVQUAL as the tool to measure service quality in the restaurants I am focussing on.4. SERVICE QUALITY IN THE eating house INDUSTRYExpectations are defined as what the customer beliefs of th e service that would be provided and is the main standard against which the actual performance is measured (Zeithaml, V. and Bitner, M., J. 2003). There are five types of expectations of the customers- (i) minimum tolerable expectations (ii) acceptable expectations (iii) experience-based norms (iv) normative should expectations (v) ideal expectations(Zeithaml, V. and Bitner, M., J. 2003)According to Garvin(1987), the common attributes of service quality are Performance, features, conformance, aesthetics, reliability, durability, serviceability and perceived quality. Parasuraman et al. (1990) developed a five-dimensional framework of service quality which consisted of tangibles, reliability, responsiveness, assurance and empathy to analyse service quality. However, Gronroos (1990) came up with a framework of his own which consisted of six elements in measuring the perceived value of services. These are explained in Table 1.There are many factors that may influence customers assessmen ts of restaurant quality. Previous researches suggested that food quality, physical environment and service are the major components of overall restaurant service quality (Dulen 1999 Susskind Chan 2000). Among these attributes, food quality is the most important dimension of the restaurant experience (Sulek Hensley 2004). What is more, it is an essential requirement to satisfy the needs and expectations of restaurant customers (Peri 2006). Although there is no consensus on the individual attributes that constitute food quality, the researchers focus on presentation, healthy options, taste, freshness and temperature (Namkung Jang 2008).Several studies have cited the importance of service quality for customer satisfaction with a service encounter (Stevens et al. 1995 Qu 1997). Additionally, in restaurants settings, service quality is an important determinant of customer satisfaction (Kim et al.2009) and return plan (Kivela et al. 2000).Stevens et al. (1995) developed an instrument called DINESERV which was based on the SERVQUAL. It was created to measure the perceptions of the customers about the restaurants service quality. It was used by many as a very authoritative and simple tool for finding out the customers view on service quality. It consisted of 29 items, which fell into the five service quality dimensions. It is used in assessing different types of restaurants. Through the findings, it is known that the customers give the highest priority to reliability. Further researchers like Heung et al.(2000) have identified that the customers expectations vary depending on the restaurants. They used DINESERV to compare and line certain restaurants at an airport and found out that the expectations vary with different restaurants.However none of the tools have included food quality as a possible dimension. According to Andaleeb et al.(2006), SERVQUAL should include food quality as a service quality dimension as food quality covers the entire section of food se rvice attributes. This was supported by Namkung et al.(2007) who precious the importance of food quality in measuring service quality as they identified in their research that it was the main factor which influenced customer satisfaction. They claim food quality constitute of presentation, variety, healthy options, taste, freshness and temperature(Namkung et al., 2007).Against this backdrop, the main aim of the research, the use of technology in improving service quality in restaurants is looked into.5. USE OF EXISTING TECHNOLOGY IN RESTAURANTS TO AID SERVICE QUALITYThe use of technology is increasing in all aspects of the restaurant industrys operations and management. applied science is traditionally viewed as the key component in industries. In recent years, technological developments have acted as the key particle accelerator in improving service operations and providing the customers with enhanced experiences at restaurants.According to Berry(1995), technology should be used as a servant rather than acting as the master. It should be used to add value to the service suffered to the customers, not to completely replace the role of service. Technology offers a better method of performing the service, which eventually benefits the firm, the customers and the employees. It provides a better image to the firm, better dining experiences to the customers and varied and easy way of performing service, to the employees. To cite an example, McDonalds, the string of restaurants maintain their business by deploying simple technologies to aid services. Devices like food timers and vegetable cutting machines are used to maintain the consistency of various products.When the management considers the type of technology to be adopted, they should also take into account, the response of the customers to it, apart from the expenses and benefits that the restaurant might face. It is worthwhile to note that, a new technology will not be of significance if it does not sati sfy the customer.By using technology, it benefits both the customers and the restaurant management.5.1 Benefits to customersImproved contrivance The term service convenience deals with the desired time and effort the customers are stool to invest in dining out. An increase in service convenience is directly related to an increase in customer satisfaction (Holdern et al., 2008). Technology can be used to improve access convenience which deals with the sexual intercourse ease with which an order can be placed, transaction convenience which deals with travel up the payments and benefit convenience which deals with compulsory the pace of their time at the restaurant (Dixon et al.,2009).Increased control Control is defined as the need todemonstrate ones competence, superiority, and masteryover the environment( Hui et al., 2002). From past researches, it has been proved that customers feel more satisfied when they feel they have substantial control over their service encounter( Ar iely et al., 2000). Hence, when implementing new technologies, it is important to choose such that the majority of the control the service encounters remains with the customer.5.2 Benefits to the restaurant managementService speed Increased speed of service can lead to more satisfaction and higher revenues, as more customers can be served. This is where use of technology steps up. The time taken for taking orders, communicating the orders to the kitchen, managing the tables, transaction times can all be reduced by the use of technology. Hand-held electronic devices like ipad and HP touchpad are widely used in restaurants. Orders taken through these devices can be directly sent to the electronic display card in the kitchen, so that there is no delay between taking the order and food preparation, which speeds up the service, and eventually better customer satisfaction. The tables in the restaurant can be managed by using advanced table managing softwares that are prevalent these da ys. This can help in effectively controlling queuing. transactions and payments can be made faster by using handheld credit card machines at the table to ensure there are no delays. While faster service always leads to better satisfaction, it should be managed properly so that the customers must not feel the vox populi that they are being rushed through the service.Reduction in do work cost- Usage of technology helps in lessen cost incurred due to ample number of staff. Usage of self-service booth and online and off-line reservations help reduce labor charges. Also, kitchen equipments like automatic dishwasher, plate warmer helps reduce costs incurred for staffs.A steady increase in volume and revenue A new trend in the modern restaurant industry is to create attractive websites and create their own accounts in various social networking websites like Facebook and Twitter. Customers can access information from these pages and can also subscribe to updates from these restaurant s about the latest offerings, menu and special events if any. Online reservations provide the restaurants with a separate contrast which makes the restaurant feel more accessible and also through which customers can be attracted. Previous researchers have found out 59% of the restaurants which uses online reservations encounter a steady increase in sales(Lang,2006). Other research identified that customers even make online reservations even during hours outside the working hours of the restaurant, which means the restaurants are capturing business during periods which they normally did not expect to( Layton, 2006 Ross, 2006).Improved service and product Technology if used appropriately, can aid restaurants to provide improved and consistent service to customers. Past researches have shown that an increase in the perceived product quality and service quality have led to an increase in the restaurants profit and better customer satisfaction ( Rust et al.,1995).The areas in a restaur ant where technology are used can be divided into five section, namely(Dixon et al.(2009))Queue managementMenuInternet-based contentKioskTransactionsThe usage is depicted in a tabular form in the next page.CategoryTechnology usedRelevanceQueue charge1.Table management software2.Pagers given to the customers3.Hand-held order-taking devices while waiting in the standPagers alert the customers seated in the waiting area when their table is attainHand-held devices help to take the orders from the waiting customers and transfer it directly to the kitchen so as to minimize the delay of food preparationMenuvirtual(prenominal) menus available online which contains details of the nutritional valuesVirtual menus available at the tableCustomers can decide on the menu when gild online based on the nutritional valueCustomers seated at a table gets to know the content of the food and its nutritional values before orderingInternet-based contentOnline table and food reservation systemWebsites to connect to the customers about new offers, special discounts and new items on the menuAccounts on social networks to create a sense of belonging to the customersOnline ordering helps in reducing the waiting time for food at the restaurantCustomers get to know the latest happenings at the restaurant and understand the new things on offerUrges customers to become part of the restaurants online familyKioskOrdering food through kioskMaking payments through kioskOrdering through kiosk helps the customers to order through a touch screen device, without other staff contactMaking payments using kiosks add the personal touch to each customerTranscationsPayment using hand-held credit card machines,SMS and NFC(Near-field communication)Makes payment much faster than the traditional cash or taking-card-to-counter methodTable 1 Usage of existing technology(Dixon et al.200