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Understanding customer satisfaction in the UK quick service restaurant industry: the influence of the tangible attributes of perceived service quality

Understanding customer satisfaction in the UK quick service restaurant industry: the influence of the tangible attributes of perceived service quality
Understanding customer satisfaction in the UK quick service restaurant industry: the influence of the tangible attributes of perceived service quality
Purpose: The purpose of this study is to examine the impact of the five dimensions of service quality on customer satisfaction in the UK fast food market and to indicate which factors among the five dimensions have a main role in driving overall customer satisfaction.

Design/methodology/approach: Primary data in the form of 147 questionnaire responses were been collected from a variety of quick service fast food restaurants in the UK. Likert seven-point rating scales were used to structure the questionnaire. Data were collected from the customers at two KFC restaurants,two McDonald’s restaurants, and one Burger King Restaurant.

Findings: The results of the analysis indicate that tangibles, responsiveness and assurance play the most important role in driving customer satisfaction in the UK fast food industry, followed by reliability and empathy. Results of correlation and regression analysis show that physical attributes (tangible) of service quality are key to customer satisfaction. In a nutshell, the tangibles variable is the most important factor driving customer satisfaction in the context of the UK fast food market.

Originality/value: This research incoporates unique and original insights in relation to the British fast food restaurants market and the results constitute novel findings pertaining to the importance of physical facilities and attributes. This account of the relative importance of service quality dimensions in fast food restaurants in the UK adds value to the field. The findings of this research have contributed to a better understanding of the main factors that influence service quality and customer satisfaction and have implications from a managerial point of view in the highly competitive UK fast food and wider food service industry.
1207-1222
Nguyen, Q.
9b5d9d12-8811-4230-b8f2-52df5abf0bbc
Nisar, Tahir M.
6b1513b5-23d1-4151-8dd2-9f6eaa6ea3a6
Knox, D.
b30bc481-aac5-4c72-9731-4e1988a55715
Prabhakar, G.
51b623ea-f92c-45f6-8f60-95ec4ff6e892
Nguyen, Q.
9b5d9d12-8811-4230-b8f2-52df5abf0bbc
Nisar, Tahir M.
6b1513b5-23d1-4151-8dd2-9f6eaa6ea3a6
Knox, D.
b30bc481-aac5-4c72-9731-4e1988a55715
Prabhakar, G.
51b623ea-f92c-45f6-8f60-95ec4ff6e892

Nguyen, Q., Nisar, Tahir M., Knox, D. and Prabhakar, G. (2018) Understanding customer satisfaction in the UK quick service restaurant industry: the influence of the tangible attributes of perceived service quality. British Food Journal, 120 (6), 1207-1222. (doi:10.1108/BFJ-08-2017-0449).

Record type: Article

Abstract

Purpose: The purpose of this study is to examine the impact of the five dimensions of service quality on customer satisfaction in the UK fast food market and to indicate which factors among the five dimensions have a main role in driving overall customer satisfaction.

Design/methodology/approach: Primary data in the form of 147 questionnaire responses were been collected from a variety of quick service fast food restaurants in the UK. Likert seven-point rating scales were used to structure the questionnaire. Data were collected from the customers at two KFC restaurants,two McDonald’s restaurants, and one Burger King Restaurant.

Findings: The results of the analysis indicate that tangibles, responsiveness and assurance play the most important role in driving customer satisfaction in the UK fast food industry, followed by reliability and empathy. Results of correlation and regression analysis show that physical attributes (tangible) of service quality are key to customer satisfaction. In a nutshell, the tangibles variable is the most important factor driving customer satisfaction in the context of the UK fast food market.

Originality/value: This research incoporates unique and original insights in relation to the British fast food restaurants market and the results constitute novel findings pertaining to the importance of physical facilities and attributes. This account of the relative importance of service quality dimensions in fast food restaurants in the UK adds value to the field. The findings of this research have contributed to a better understanding of the main factors that influence service quality and customer satisfaction and have implications from a managerial point of view in the highly competitive UK fast food and wider food service industry.

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Accepted/In Press date: 11 December 2017
e-pub ahead of print date: 4 July 2018
Published date: 2018

Identifiers

Local EPrints ID: 417294
URI: http://eprints.soton.ac.uk/id/eprint/417294
PURE UUID: c879929b-36ed-46aa-9942-e3c91213d3ca
ORCID for Tahir M. Nisar: ORCID iD orcid.org/0000-0003-2240-5327

Catalogue record

Date deposited: 29 Jan 2018 17:30
Last modified: 16 Mar 2024 06:09

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Contributors

Author: Q. Nguyen
Author: Tahir M. Nisar ORCID iD
Author: D. Knox
Author: G. Prabhakar

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