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Applicability of SERVQUAL in restaurants: an exploratory study in a Portuguese resort

Author

Listed:
  • Vera Patrício

    (IET, FCT-Universidade Nova de Lisboa)

  • Rogério Puga Leal

    (IET, FCT-Universidade Nova de Lisboa)

  • Zulema Lopes Pereira

    (IET, FCT-Universidade Nova de Lisboa)

Abstract

SERVQUAL is the most popular instrument to ascertain service quality. However, some debate exists about its ability to characterize different service environments. Furthermore, there is not a consensus about the inclusion of customer expectations in the model. The research presented in this paper intends to discuss the applicability of SERVQUAL to restaurant services and to analyze the inclusion of customer expectations in such environment. The research was developed in a Portuguese resort and more than 300 customers, from two different restaurants, were invited to participate in the study.

Suggested Citation

  • Vera Patrício & Rogério Puga Leal & Zulema Lopes Pereira, 2006. "Applicability of SERVQUAL in restaurants: an exploratory study in a Portuguese resort," Enterprise and Work Innovation Studies, Universidade Nova de Lisboa, IET/CICS.NOVA-Interdisciplinary Centre on Social Sciences, Faculty of Science and Technology, vol. 2(2), pages 127-136, November.
    • Handle: RePEc:ieu:journl:v:2:y:2006:i:2:p:127-136
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    Cited by:

    1. Iulia C. Muresan & Rezhen Harun & Felix H. Arion & Camelia F. Oroian & Diana E. Dumitras & Valentin C. Mihai & Marioara Ilea & Daniel I. Chiciudean & Iulia D. Gliga & Gabriela O. Chiciudean, 2019. "Residents’ Perception of Destination Quality: Key Factors for Sustainable Rural Development," Sustainability, MDPI, vol. 11(9), pages 1-21, May.

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    Keywords

    service quality; restaurants;

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