A Measure of Service Quality in Foodservice Setting: An Extension and Remeasurement (외식 서비스품질 측정도구: 보완과 재측정)

Yoo jung lim (유정림); Kwon, Hyun-Soo (권현수); Kim, Young-Gook (김영국)

A Measure of Service Quality in Foodservice Setting: An Extension and Remeasurement

Journal of Tourism Sciences
Abbr : JTS
2008, 32(5), pp.121-141
Publisher : The Tourism Sciences Society Of Korea
Research Area : Social Science > Tourism

Yoo jung lim ¹, Kwon, Hyun-Soo ¹, Kim, Young-Gook ¹

¹동국대학교

Accredited

ABSTRACT

The objective of this study is to extend the important contributions of Brady & Cronin(2001) to the foodservice setting by developing the foodservice quality measurement. Brady & Cronin(2001) developed a conceptual model of outcome quality, interaction quality, and physical environment quality in service quality measurement. The instrument developed for this study consists of four dimensions and each definition was as follow; ‘food’ includes taste, quality menu and meal made out of qualified ingredients; ‘safety’ includes food safety, facility safety and service delivery safety; ‘interaction quality’ was the ability of staffs and systems for performing services well; ‘environment quality’ was clean physical facilities, equipments and appearance of staffs and ‘healthy and nutrition’.

KEYWORDS

Foodservice quality, Content analysis, Measurement tool

Citation status

* References for papers published after 2023 are currently being built.

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Journal of Tourism Sciences 2023 KCI Impact Factor : 2.7