SERVICE QUALITY OF FOOD RESTAURANT AND CUSTOMER SATISFACTION
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Abstract
This quantitative research emphasized on service quality of food restaurant and customer satisfaction in Ubonratchathanee province. The questionnaire of 32 items, was developed from literature review and tested it’s quality before collected 400 respondents. The statistical analysis are frequency, percentage, standard deviation, t-test, F-test and correlation analysis. The results revealed that the mean of customer satisfaction and quality service is high level at 3.76 (SD = .58). The mean of service quality in terms of service type, food quality demonstrated 3.68 (SD = .58), 3.67 (SD = .60), respectively. The mean difference, separated by gender contributed no statistically significant difference on service quality at .05 (t = 4.03, Sig .21). Moreover, the mean difference, separated by age and income per month also presented no statistically significant difference at .05 (t = 1.960, 2.637) (Sig .122, .396), respectively. The mean difference of education and occupation conversely contributed statistically significant difference, t = 4.258, 2.637 (Sig = .02, .003), respectively.
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References
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