The dimensions of customer preference in the foodservice industry
Today’s foodservice industry management must place a high priority on understanding the growing markets resulting from rapid urbanization and rising numbers of tourists. This industry has a huge impact on the global economy but it is affected by customers’ ever-changing preferences. Managers need to...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Vilnius Gediminas Technical University
2013-03-01
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| Series: | Business: Theory and Practice |
| Subjects: | |
| Online Access: | https://journals.vgtu.lt/index.php/BTP/article/view/8565 |
| _version_ | 1797329063309737984 |
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| author | Firdaus Abdullah Abang Zainoren bin Abang Abdurahman Jamil Hamali |
| author_facet | Firdaus Abdullah Abang Zainoren bin Abang Abdurahman Jamil Hamali |
| author_sort | Firdaus Abdullah |
| collection | DOAJ |
| description | Today’s foodservice industry management must place a high priority on understanding the growing markets resulting from rapid urbanization and rising numbers of tourists. This industry has a huge impact on the global economy but it is affected by customers’ ever-changing preferences. Managers need to gain and sustain strategic advantage in this highly competitive industry, thus a local customer preference assessment is crucial. This paper presents the dimensions of customer preference in the food service industry, tested empirically for unidimensionality, reliability and validity using both exploratory and confirmatory factor analysis. A 30-item questionnaire was designed and distributed to 1000 foodservice customers, yielding a response rate of 64.2%. Factorial analysis confirmed five dimensions of customer preference, and using multiple regression, their order of importance are Halal (permissible in Islam), Price, Quality of Service, Branding and Tangibles. Knowing these dimensions relative influence may result in better allocation of resources for effective service delivery. |
| first_indexed | 2024-03-08T07:00:51Z |
| format | Article |
| id | doaj.art-816cb1357c164754a6c65a8870f92403 |
| institution | Directory Open Access Journal |
| issn | 1648-0627 1822-4202 |
| language | English |
| last_indexed | 2024-03-08T07:00:51Z |
| publishDate | 2013-03-01 |
| publisher | Vilnius Gediminas Technical University |
| record_format | Article |
| series | Business: Theory and Practice |
| spelling | doaj.art-816cb1357c164754a6c65a8870f924032024-02-03T06:01:29ZengVilnius Gediminas Technical UniversityBusiness: Theory and Practice1648-06271822-42022013-03-0114110.3846/btp.2013.08The dimensions of customer preference in the foodservice industryFirdaus Abdullah0Abang Zainoren bin Abang Abdurahman1Jamil Hamali2Faculty of Business Management, Universiti Teknologi MARA Sarawak, MalaysiaFaculty of Business Management, Universiti Teknologi MARA Sarawak, MalaysiaFaculty of Business Management, Universiti Teknologi MARA Sarawak, MalaysiaToday’s foodservice industry management must place a high priority on understanding the growing markets resulting from rapid urbanization and rising numbers of tourists. This industry has a huge impact on the global economy but it is affected by customers’ ever-changing preferences. Managers need to gain and sustain strategic advantage in this highly competitive industry, thus a local customer preference assessment is crucial. This paper presents the dimensions of customer preference in the food service industry, tested empirically for unidimensionality, reliability and validity using both exploratory and confirmatory factor analysis. A 30-item questionnaire was designed and distributed to 1000 foodservice customers, yielding a response rate of 64.2%. Factorial analysis confirmed five dimensions of customer preference, and using multiple regression, their order of importance are Halal (permissible in Islam), Price, Quality of Service, Branding and Tangibles. Knowing these dimensions relative influence may result in better allocation of resources for effective service delivery.https://journals.vgtu.lt/index.php/BTP/article/view/8565customer preferencefoodservice industryfactor analysishalalservice deliverycustomer satisfaction & loyalty |
| spellingShingle | Firdaus Abdullah Abang Zainoren bin Abang Abdurahman Jamil Hamali The dimensions of customer preference in the foodservice industry Business: Theory and Practice customer preference foodservice industry factor analysis halal service delivery customer satisfaction & loyalty |
| title | The dimensions of customer preference in the foodservice industry |
| title_full | The dimensions of customer preference in the foodservice industry |
| title_fullStr | The dimensions of customer preference in the foodservice industry |
| title_full_unstemmed | The dimensions of customer preference in the foodservice industry |
| title_short | The dimensions of customer preference in the foodservice industry |
| title_sort | dimensions of customer preference in the foodservice industry |
| topic | customer preference foodservice industry factor analysis halal service delivery customer satisfaction & loyalty |
| url | https://journals.vgtu.lt/index.php/BTP/article/view/8565 |
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