Research Article
BibTex RIS Cite

RESQUAL: A Scale Development Study for Measuring Service Quality in Restaurants

Year 2025, Volume: 22 Issue: 1, 24 - 48, 27.03.2025
https://doi.org/10.24010/soid.1524409

Abstract

This study aimed to develop a new restaurant service quality scale, RESQUAL, that addresses the empirical and conceptual deficiencies of existing restaurant service quality scales and takes into account the changes in customer perceptions. Within the scope of the research, Exploratory Factor Analysis (EFA) was applied to the data obtained from a sample of 224 people, and Confirmatory Factor Analysis (CFA) was applied to the data obtained from a sample of 230 people. Restaurant service quality in this study was conceptualized in five dimensions as food, personnel, atmosphere, hygiene and menu. The EFA results indicated that the scale had high internal consistency (Cronbach's Alpha = 0.91), and the five-factor structure of the scale was confirmed by the CFA results. These findings show that RESQUAL is a valid and reliable measurement tool.

Ethical Statement

Ankara Hacı Bayram Veli Üniversitesi, 20.01.2022 tarih 71486 no.lu kararı

References

  • Albayrak, B. (2018), Hizmet Kalitesinin Servperf Metodu ile Ölçümü ve Sonuçların Doğrulayıcı Faktör Analizi ile Desteklenmesi Kırıkkale Üniversitesi Tıp Fakültesi Uygulaması.Yayımlanmamış Yüksek Lisans Tezi, Kırıkkale Üniversitesi Fen Bilimleri Enstitüsü, Kırıkkale, 51.
  • Al Khattab, S. A. and Aldehayyat, J.S. (2011), “Perceptions of service quality in Jordanian Hotels”, International Journal of Business and Management, 6(7), 226–233.
  • Andaleeb, S. S. and Conway C. (2006), “Customer Satisfaction in the Restaurant Industry: An Examination of the Transaction-Specific Model”, Journal of Services Marketing, 20 (1), 3-11.
  • Antun, J. M., Frash, R. E., Costen, W. and Runyan, R. C. (2010), “Accurately Assessing Expectations Most Important to Restaurant Patrons: The Creation of the DinEX Scale”, Journal of Foodservice Business Research, 13(4), 360–379.
  • Arslan Ayazlar, R. ve Gün, G. (2018), “Yiyecek Deneyiminin Müşteri Memnuniyeti ve Davranışsal Niyetine Etkisi”, Karadeniz Sosyal Bilimler Dergisi, 10(18), 381.
  • Avkiran, N.K. (1999), “Quality Customer Service Demands Human Contact”, International Journal of Bank Marketing, 17 (2), 61-71.
  • Ayre, C., and Scally A. J. (2014), “Critical Values for Lawshe’s Content Validity Ratio: Revisiting the Original Methods of Calculation”, Measurement and Evaluation in Counseling and Development, 47(1), 79–86.
  • Ayyıldız, H. ve Cengiz, E. (2006), “Pazarlama Modellerinin Testinde Kullanılabilecek Yapısal Eşitlik Modeli (Yem) Üzerine Kavramsal Bir İnceleme”, Süleyman Demirel Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 11(1), 77.
  • Babakus, E. and Boller, G. W. (1992), “An Empirical Assessment of the SERVQUAL Scale”, Journal of Business Research, 24, 253-68.
  • Babakus, E. and Mangold, W.G. (1992), “Adapting the SERVQUAL Scale to Hospital Services: An Empirical Investigation”, Health Services Research Journal, 26, 767.
  • Bolton, R. N. and Drew, J.H. (1991), “A Multi-Stage Model of Customers' Assessment of Service Quality and Value”, Journal of Consumer Research, 17, 375384.
  • Boshoff, C. (1999), “Recovsat: an instrument to measure satisfaction with transaction specific service recovery”, Journal of Service Research, 1(3), 236.
  • Boulding, W., Staelin, R., Kalra, A. and Zeithaml, V.A. (1993), “A Dynamic Process Model of Service Quality: From Expectations to Behavioral Intentions”, Journal of Marketing Research, 30(1), 7-27.
  • Bouman, M. and Van der Wiele, T. (1992), “Measuring Service Quality in the Car Service Industry: Building and Testing An Instrument”, International Journal of Service Industry Management, 3(4), 4-16.
  • Bradley, G.T. and Wang, W. (2022), “Development and Validation of A Casino Service Quality Scale: A Holistic Approach”, Tourism Management, 88, 4.
  • Brady, M.K. Cronin, J.J. and Brand, R. R. (2002), “Performance-only measures of service quality: a replication and extension”, Journal of Business Research, 55(1), 17-31.
  • Brogowicz, A. A., Delene, L.M. and Lyth, D.M. (1990), “A Synthesised Service Quality Model with Managerial Implications”, International Journal of Service Industry Management, 1(1), 27-45.
  • Brown, T.J., Churchill, G.A. Jr. and Peter, P.J. (1993), “Improving the Measurement of Service Quality”, Journal of Retailing, 68(1), 127-39.
  • Brown, T. A. and Moore, M. T. (2012), Confirmatory Factor Analysis, In R. H. Hoyle (Ed.), Handbook of structural equation modeling, New York: Guilford Press, NY.
  • Buttle, F. A. (1996), “Servqual: Review, Critique, Research Agenda”, European Journal of Marketing, 30(1), 8-32.
  • Carman, J. M. (1990), “Consumer Perceptions of Service Quality: An Assessment of the SERVQUAL Dimensions”, Journal of Retailing, 66(1), 33- 55.
  • Carrillat, F. A., Jaramillo, F. and Mulki, J. P. (2007), “The validity of the SERVQUAL and SERVPERF Scales: A Meta-Analytic View of 17 Years of Research Across Five Continents”, International Journal of Service Industry Management,18(5), 472–490.
  • Chen, J. L. (2016), “The Relationship among Service Quality, Relationship Quality, and Customer Loyalty for Chain Restaurant Industry”, International Journal of Marketing Studies, 8 (3), 33-42.
  • Chen, T. C., Cheng, C. C. and Hsu, F. S. (2015), “GRSERV Scale: An Effective Tool for Measuring Consumer Perceptions of Service Quality in Green Restaurants”, Total Quality Management and Business Excellence, 26(4), 355-367.
  • Cheng, C. C., Chang, Y. Y., Tsai, M. C., Chen, C. T., and Tseng, Y. C. (2019), “An evaluation instrument and strategy implications of service attributes in LOHAS restaurants”, International Journal of Contemporary Hospitality Management, 31(1), 194–216.
  • Chidlow, A., Plakoyiannaki, E. and Welch, C. (2014), “Translation In Cross-Language International Business Research: Beyond Equivalence”, Journal of International Business Studies. 45, 1-21.
  • Cronin, J. J. and Taylor, S. A. (1992), “Measuring Service Quality: A Reexamination and Extension”, Journal of Marketing, 56, 55-68.
  • Cronin, J. J. and Taylor, S. A. (1994), “SERVPERF versus SERVQUAL: Recoinciling Performance-Based and Perceptions-Minus-Expectations Measurement of Service Quality”, Journal of Marketing, 58(1), 125–131.
  • Çatı, K., ve Baydaş A. (2008), Hizmet Pazarlaması ve Hizmet Kalitesi, Asil Yayın Dağıtım, İstanbul.
  • Çetinoğlu, D., Mesci, Z. and Mesci, M. (2017), “Yeşil Nesil Restoranların Uygulanabilirliğine Yönelik Bir İnceleme: Akçakoca Örneği”, Journal of Recreation and Tourism Research, 4, (Special ISsue 1), 112-120.
  • Çulfacı, G. and Kılıçhan, R. (2023), “The Effect of Measures Taken by Food and Beverage Busınesses Durıng Coronavırus Pandemıc Perıod on Consumers’ Perceıved Value, Satısfactıon and Behavıoral Intentions”, Journal of Gastronomy, Hospitality and Travel, 6(3), 1027-1045.
  • Dabholkar, P. A., Shepherd, C. D. and Thorpe, D. I. (2000), “A Comprehensive Framework For Service Quality: An Investigation of Critical Conceptual and Measurement Issues Through a Longitudinal Study”, Journal of Retailing, 76(2), 139–173.
  • Değermen, A. (2005), “Hizmet Kalitesi Ölçümünde Kullanılan Servqual Modelinin Zayıf Olduğu İleri Sürülen Teorik ve Uygulama Yönlerine Yönelik Olarak Yapılan Değerlendirmeler”, İstanbul Üniversitesi İktisat Fakültesi Maliye Araştırma Merkezi Konferansları, 72-86.
  • Deloitte. (2020), “COVID-19 Etkisinde Restoran Sektörünün Bugünü ve Geleceği”, available at:https://www2.deloitte.com/content/dam/Deloitte/tr/Documents/consumer-business/COVID-19-etkisinde-restoran-sektorunun-bugunu-ve-gelecegi.pdf.
  • DeVellis, R.F. (2017), Ölçek Geliştirme Kuram ve Uygulamalar. (3. baskı), Nobel Akademik Yayıncılık, İstanbul. Di Crosta, A., Ceccato, I., Marchetti, D., La Malva, P., Maiella, R., Cannito, L., Cipi, M., Mammarella, N., Palumbo, R.,
  • Verrocchio, M. C., Palumbo, R., and Di Domenico, A. (2021), “Psychological factors and consumer behavior during the COVID-19 pandemic”, PLOS ONE, 16(8), e0256095. https://doi.org/10.1371/journal.pone.0256095
  • Erkuş, A. (2012), Psikolojide Ölçme ve Ölçek Geliştirme-1: Temel Kavramlar ve Işlemler, Ankara: Pegem Akademi.
  • Field, A. (2009), Discovering statistics Using SPSS, London: SAGE Publications Ltd.
  • Field, A. (2013), Discovering Statistics Using IBM SPSS Statistics, (4. edition). Sage, London.
  • Finn, D.W. and Lamb, C.W. (1991), “An Evaluation of the Servqual Scales in a Retailing Setting”, Advances in Consumer Research,18, 483-490.
  • Gorsuch, L. (2015), Factor Analysis, Routledge, New York.
  • Grönroos, C. (1984), “A Service Quality Model and its Marketing Implications”, European Journal of Marketing, 18(4), 36-44.
  • Haghighat, N. (2017), “Airline service quality evaluation: A review on concepts and models”, Economics, Management and Sustainability, 2(2), 31-47.
  • Hahm, J., Chu, W. and Yoon, J.W. (1997), “A Strategic Approach to Customer Satisfaction in the Telecommunications Service Market”, Computers and Industrial Engineering, 33, 3-4.
  • Headley, D.E. and Miller, S.J. (1993), “Measuring Service Quality and Its Relationship to Future Consumer Behaviour”, Journal of Healthcare Marketing, 13(4), 32-41.
  • Hinkin, T. (1998), “A Brief Tutorial on Development of Measures for Use in Survey Questionnaires”, Organizational Research Methods, 1(1), 104-121.
  • Jain, S. K. and Gupta, G. (2004), “Measuring Service Quality: SERVQUAL vs. SERVPERF Scales”, Vikalpa, 29(2), 25–38.
  • Kanten, P. and Arda, B. (2020), “The Methodological Analysis of Scale Development Studies in Management and Organizational Behavior Fields”, Business and Economics Research Journal, 11(2), 581-590.
  • Kaplan, M., Hotle, S., and Heaslip, K. (2023), “How has COVID-19 impacted customer perceptions and demand for delivery services: An exploratory analysis”, Transport Policy, 134, 217-230. https://doi.org/10.1016/j.tranpol.2023.02.020
  • Kayış, A. (2009), Güvenirlik Analizi. Ş. Kalaycı (Ed), SPSS Uygulamalı Çok Değişkenli Istatistik Teknikleri (403-419), Ankara: Asil Yayıncılık.
  • Keshavarz, Y., Jamshidi, D. and Bakhtazma, F. (2016), “The Influence of Service Quality on Restaurants' Customer Loyalty”. Oman Chapter of Arabian Journal of Business and Management Review, 6(4), 1-16.
  • Kim, J., and Lee, J. C. (2020), “Effects of COVID-19 on preferences for private dining facilities in restaurants”, Journal of Hospitality and Tourism Management, 45, 67–70.
  • Kline, P. (1994), An Easy Guide to Factor Analysis, Routledge, New York.
  • Ko, C.H and Chou, C.M. (2020), “Apply the SERVQUAL Instrument to Measure Service Quality for the Adaptation of ICT Technologies: A Case Study of Nursing Homes in Taiwan”. Healthcare (Basel). 24;8(2):108. doi: 10.3390/healthcare8020108. PMID: 32344589; PMCID: PMC7349199.
  • Lawshe, C. H. (1975), A quantitative approach to content validity, Personnel psychology, 28(4), 563-575.
  • Lee, H., Lee, Y. and Yoo, D. (2000), “The Determinants of Perceived Service Quality and Its Relationship with Satisfaction”, Journal of Services Marketing, 14(23), 217232.
  • Lewis, B.R. (1993), “Service quality measurement”, Marketing Intelligence and Planning, 11(4), 4-12.
  • Maisya, K. L., Rahmat, S. T. Y., and Rina, A. (2019), “Influence of Service Quality and Customer Satisfaction on Customer Loyalty in Restaurants of the Tangerang Area”, Russian Journal of Agricultural and Socio-Economic Sciences, 92(8), 142-147.
  • Makassy and Meng (2020), “Factors Influencing Consumers’ Behavioural Intentions Towards Restaurant Patronage in China: A Structural Equation Modeling Approach”, Journal of Marketing and Consumer Research, 66, 43-52.
  • Mangold, W.G. and Babakus, E. (1991), “Service Quality: The Front Stage vs. the Back Stage Perspective”, Journal of Services Marketing, 5(4), 59-70.
  • McAlexander, J.H., Kaldenburg, D.O. and Koenig, H.F. (1994), “Service Quality Measurement”, Journal of Health Care Marketing, 14(3), 3440.
  • Mendocilla, M., Miravitlles, P. and Matute, J. (2021), “QUICKSERV: A Service Quality Assessment Tool for the Quick-Service Restaurant Industry”, British Food Journal, 123(13), 243-245.
  • Metin, O. ve Ünal, Ş. (2022), “İçerik Analizi Tekniği: İletişim Bilimlerinde ve Sosyolojide Doktora Tezlerinde Kullanımı”, Anadolu Üniversitesi Sosyal Bilimler Dergisi, 22(Özel Sayı 2), 273-294.
  • Naderian, A. and Baharun, R. (2015), “Service Quality and Consumer Satisfaction and Loyalty Association Moderated by Switching Cost in Hospitality Industry”, International Journal of Hospitality and Tourism Systems, 8(1), 10-22.
  • Oyewole, P. (1999), “Multi-Attribute Dimensions of Service Quality in the Fast Food Restaurant Industry”, Journal of Restaurant and Foodservice Marketing, 3 (3-4), 65-91.
  • Parasuraman A., Zeıthaml V.A and Berry, L. L. (1985), “A Conceptual Model of Service Quality and Its Implications for Future Research”, Journal of Marketing, 49(4), 41- 50.
  • Parasuraman, A., Zeithaml, V.A and Berry, L. L. (1988), “SERVQUAL: A MultipleItem Scale for Measuring Consumer Perceptions”, Journal of Retailing, 64(1), 12-40.
  • Philip, G. and Hazlett, S. (1997), “The Measurement of Service Quality: A New P‐C‐P Attributes Model”. International Journal of Quality and Reliability Management, 14 (3), 260-286.
  • Raajpoot, N. A. (2002), “TANGSERV: A Multiple Item Scale for Measuring Tangible Quality in Food Service Industry”, Journal of Foodservice Business Research, 5, 109- 127.
  • Razak, N., A. (2019), “Service Quality and Customer Satisfaction in Restaurant Industry Using Partial Least Square, AAMC”, The 13th Asian Academy of Management International Conference, 218-225.
  • Reidenbach. R.E. and Sandifer-Smallwood, B. (1990), “Exploring Perceptions of Hospital Operations by a Modified SERVQUAL Approach”, Journal of Healthcare Marketing,10(4), 47-55.
  • Richard, M.D. and Allaway, A.W. (1993), “Service Quality Attitudes and Choice Behaviour”, Journal of Service Marketing, 7(1), 59-68.
  • Ryu, K. and Jang, S. S. (2008), “DINESCAPE: A Scale for Customers’ Perception of Dining Environments”, Journal of Foodservice Business Research,11(1), 2-22.
  • Sayuti, A. and Setiawan, H. (2019), “The Effect of Service Quality, Physical Environment and Restaurant Images on Consumer Satisfaction through Perception of Value”, SIJDEB, 3(3), 243-256.
  • Schreier, M. (2013), Qualitative Content Analysis in Practice, (2nd Printing), London: Sage Publications Ltd.
  • Stevens, P., Knutson, B. and Patton, M. (1995), “DINESERV: A Tool for Measuring Service Quality in Restaurant”, Cornell Hotel Restaurant Administration Quarterly,36, 56- 60.
  • Tan, Q., Oriade, A. and Fallon, P. (2014), “Service Quality and Customer Satisfaction in Chinese Fast Food Sector: A Proposal For CFFRSERV”, Advances in Hospitality and Tourism Research, 2(1), 30-53.
  • Teas, R. K. (1993). “Expectations, Performance Evaluation and Consumers' Perceptions of Quality”, Journal of Marketing, 57(4), 18–34.
  • TOBB. (2020), Statistics of Opened and Closed Companies, https:// www.tobb.org.tr/BilgiErisimMudurlugu/Sayfalar/KurulanKapananSirketistatistikleri.php.Verma, A.K. and
  • Prakash, S. (2020), “Impact Of Covid-19 on Environment and Society”, Journal of Global Biosciences, 9(5), 7352-7363.
  • Uslu, A. and Eren, R. (2020), “Critical Review of Service Quality Scales with a Focus on Customer Satisfaction and Loyalty in Restaurants”, The Central European Journal of Regional Development and Tourism, 12(1), 64.
  • Voyvoda, E. ve Yeldan, E. A. (2020), “Covid-19 Salgınının Türkiye Ekonomisi Üzerine Etkileri ve Politika Alternatiflerinin Makroekonomik Genel Denge Analizi”, available at: https://yeldane.files.wordpress.com/2020/05/cov id_voyvodayeldan_v2_31mayis.pdf.
  • Yurdabakan, İ. and Tüm, S. (2017), “Scale Development in Behavioral Sciences”, Turkish Journal of Family Medicine and Primary Care, 11(2), No. 2, 119.
  • Zeithaml, V. A. (1988), “Consumer Perceptions of Price, Quality, and Value: A Means-End Model and Synthesis of Evidence”, Journal of Marketing, 52 (3), 2-22.
  • Zhou, L. (2004), “A Dimension-Specific Analysis of Performance-Only Measurement of Service Quality and Satisfaction in China’s Retail Banking”, The Journal of Services Marketing, 18 (6/7), 534-46.

RESQUAL: Restoranlarda Hizmet Kalitesini Ölçmeye Yönelik Bir Ölçek Geliştirme Çalışması

Year 2025, Volume: 22 Issue: 1, 24 - 48, 27.03.2025
https://doi.org/10.24010/soid.1524409

Abstract

Bu çalışmada, mevcut restoran hizmet kalitesi ölçeklerinin ampirik ve kavramsal eksikliklerini gideren ve müşteri algılarında meydana gelen değişimleri dikkate alan yeni bir restoran hizmet kalitesi ölçeği olan RESQUAL’in geliştirilmesi amaçlanmıştır. Araştırma kapsamında 224 kişilik bir örneklemden elde edilen veriler doğrultusunda Açımlayıcı Faktör Analizi (AFA), 230 kişilik bir örneklemden elde edilen veriler doğrultusunda Doğrulayıcı Faktör Analizi (CFA) uygulanmıştır. Restoran hizmet kalitesi bu çalışmada; yiyecek, personel, atmosfer, hijyen ve menü olmak üzere beş boyutta kavramsallaştırılmıştır. AFA sonuçları ölçeğin yüksek iç tutarlılığa sahip olduğunu (Cronbach's Alpha = 0,91) göstermiş olup, CFA sonuçları ile ölçeğin beş faktörlü yapısı doğrulanmıştır. Bu bulgular RESQUAL'in geçerli ve güvenilir bir ölçüm aracı olduğunu göstermektedir.

Ethical Statement

Ankara Hacı Bayram Veli Üniversitesi, 20.01.2022 tarih 71486 no.lu kararı

References

  • Albayrak, B. (2018), Hizmet Kalitesinin Servperf Metodu ile Ölçümü ve Sonuçların Doğrulayıcı Faktör Analizi ile Desteklenmesi Kırıkkale Üniversitesi Tıp Fakültesi Uygulaması.Yayımlanmamış Yüksek Lisans Tezi, Kırıkkale Üniversitesi Fen Bilimleri Enstitüsü, Kırıkkale, 51.
  • Al Khattab, S. A. and Aldehayyat, J.S. (2011), “Perceptions of service quality in Jordanian Hotels”, International Journal of Business and Management, 6(7), 226–233.
  • Andaleeb, S. S. and Conway C. (2006), “Customer Satisfaction in the Restaurant Industry: An Examination of the Transaction-Specific Model”, Journal of Services Marketing, 20 (1), 3-11.
  • Antun, J. M., Frash, R. E., Costen, W. and Runyan, R. C. (2010), “Accurately Assessing Expectations Most Important to Restaurant Patrons: The Creation of the DinEX Scale”, Journal of Foodservice Business Research, 13(4), 360–379.
  • Arslan Ayazlar, R. ve Gün, G. (2018), “Yiyecek Deneyiminin Müşteri Memnuniyeti ve Davranışsal Niyetine Etkisi”, Karadeniz Sosyal Bilimler Dergisi, 10(18), 381.
  • Avkiran, N.K. (1999), “Quality Customer Service Demands Human Contact”, International Journal of Bank Marketing, 17 (2), 61-71.
  • Ayre, C., and Scally A. J. (2014), “Critical Values for Lawshe’s Content Validity Ratio: Revisiting the Original Methods of Calculation”, Measurement and Evaluation in Counseling and Development, 47(1), 79–86.
  • Ayyıldız, H. ve Cengiz, E. (2006), “Pazarlama Modellerinin Testinde Kullanılabilecek Yapısal Eşitlik Modeli (Yem) Üzerine Kavramsal Bir İnceleme”, Süleyman Demirel Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 11(1), 77.
  • Babakus, E. and Boller, G. W. (1992), “An Empirical Assessment of the SERVQUAL Scale”, Journal of Business Research, 24, 253-68.
  • Babakus, E. and Mangold, W.G. (1992), “Adapting the SERVQUAL Scale to Hospital Services: An Empirical Investigation”, Health Services Research Journal, 26, 767.
  • Bolton, R. N. and Drew, J.H. (1991), “A Multi-Stage Model of Customers' Assessment of Service Quality and Value”, Journal of Consumer Research, 17, 375384.
  • Boshoff, C. (1999), “Recovsat: an instrument to measure satisfaction with transaction specific service recovery”, Journal of Service Research, 1(3), 236.
  • Boulding, W., Staelin, R., Kalra, A. and Zeithaml, V.A. (1993), “A Dynamic Process Model of Service Quality: From Expectations to Behavioral Intentions”, Journal of Marketing Research, 30(1), 7-27.
  • Bouman, M. and Van der Wiele, T. (1992), “Measuring Service Quality in the Car Service Industry: Building and Testing An Instrument”, International Journal of Service Industry Management, 3(4), 4-16.
  • Bradley, G.T. and Wang, W. (2022), “Development and Validation of A Casino Service Quality Scale: A Holistic Approach”, Tourism Management, 88, 4.
  • Brady, M.K. Cronin, J.J. and Brand, R. R. (2002), “Performance-only measures of service quality: a replication and extension”, Journal of Business Research, 55(1), 17-31.
  • Brogowicz, A. A., Delene, L.M. and Lyth, D.M. (1990), “A Synthesised Service Quality Model with Managerial Implications”, International Journal of Service Industry Management, 1(1), 27-45.
  • Brown, T.J., Churchill, G.A. Jr. and Peter, P.J. (1993), “Improving the Measurement of Service Quality”, Journal of Retailing, 68(1), 127-39.
  • Brown, T. A. and Moore, M. T. (2012), Confirmatory Factor Analysis, In R. H. Hoyle (Ed.), Handbook of structural equation modeling, New York: Guilford Press, NY.
  • Buttle, F. A. (1996), “Servqual: Review, Critique, Research Agenda”, European Journal of Marketing, 30(1), 8-32.
  • Carman, J. M. (1990), “Consumer Perceptions of Service Quality: An Assessment of the SERVQUAL Dimensions”, Journal of Retailing, 66(1), 33- 55.
  • Carrillat, F. A., Jaramillo, F. and Mulki, J. P. (2007), “The validity of the SERVQUAL and SERVPERF Scales: A Meta-Analytic View of 17 Years of Research Across Five Continents”, International Journal of Service Industry Management,18(5), 472–490.
  • Chen, J. L. (2016), “The Relationship among Service Quality, Relationship Quality, and Customer Loyalty for Chain Restaurant Industry”, International Journal of Marketing Studies, 8 (3), 33-42.
  • Chen, T. C., Cheng, C. C. and Hsu, F. S. (2015), “GRSERV Scale: An Effective Tool for Measuring Consumer Perceptions of Service Quality in Green Restaurants”, Total Quality Management and Business Excellence, 26(4), 355-367.
  • Cheng, C. C., Chang, Y. Y., Tsai, M. C., Chen, C. T., and Tseng, Y. C. (2019), “An evaluation instrument and strategy implications of service attributes in LOHAS restaurants”, International Journal of Contemporary Hospitality Management, 31(1), 194–216.
  • Chidlow, A., Plakoyiannaki, E. and Welch, C. (2014), “Translation In Cross-Language International Business Research: Beyond Equivalence”, Journal of International Business Studies. 45, 1-21.
  • Cronin, J. J. and Taylor, S. A. (1992), “Measuring Service Quality: A Reexamination and Extension”, Journal of Marketing, 56, 55-68.
  • Cronin, J. J. and Taylor, S. A. (1994), “SERVPERF versus SERVQUAL: Recoinciling Performance-Based and Perceptions-Minus-Expectations Measurement of Service Quality”, Journal of Marketing, 58(1), 125–131.
  • Çatı, K., ve Baydaş A. (2008), Hizmet Pazarlaması ve Hizmet Kalitesi, Asil Yayın Dağıtım, İstanbul.
  • Çetinoğlu, D., Mesci, Z. and Mesci, M. (2017), “Yeşil Nesil Restoranların Uygulanabilirliğine Yönelik Bir İnceleme: Akçakoca Örneği”, Journal of Recreation and Tourism Research, 4, (Special ISsue 1), 112-120.
  • Çulfacı, G. and Kılıçhan, R. (2023), “The Effect of Measures Taken by Food and Beverage Busınesses Durıng Coronavırus Pandemıc Perıod on Consumers’ Perceıved Value, Satısfactıon and Behavıoral Intentions”, Journal of Gastronomy, Hospitality and Travel, 6(3), 1027-1045.
  • Dabholkar, P. A., Shepherd, C. D. and Thorpe, D. I. (2000), “A Comprehensive Framework For Service Quality: An Investigation of Critical Conceptual and Measurement Issues Through a Longitudinal Study”, Journal of Retailing, 76(2), 139–173.
  • Değermen, A. (2005), “Hizmet Kalitesi Ölçümünde Kullanılan Servqual Modelinin Zayıf Olduğu İleri Sürülen Teorik ve Uygulama Yönlerine Yönelik Olarak Yapılan Değerlendirmeler”, İstanbul Üniversitesi İktisat Fakültesi Maliye Araştırma Merkezi Konferansları, 72-86.
  • Deloitte. (2020), “COVID-19 Etkisinde Restoran Sektörünün Bugünü ve Geleceği”, available at:https://www2.deloitte.com/content/dam/Deloitte/tr/Documents/consumer-business/COVID-19-etkisinde-restoran-sektorunun-bugunu-ve-gelecegi.pdf.
  • DeVellis, R.F. (2017), Ölçek Geliştirme Kuram ve Uygulamalar. (3. baskı), Nobel Akademik Yayıncılık, İstanbul. Di Crosta, A., Ceccato, I., Marchetti, D., La Malva, P., Maiella, R., Cannito, L., Cipi, M., Mammarella, N., Palumbo, R.,
  • Verrocchio, M. C., Palumbo, R., and Di Domenico, A. (2021), “Psychological factors and consumer behavior during the COVID-19 pandemic”, PLOS ONE, 16(8), e0256095. https://doi.org/10.1371/journal.pone.0256095
  • Erkuş, A. (2012), Psikolojide Ölçme ve Ölçek Geliştirme-1: Temel Kavramlar ve Işlemler, Ankara: Pegem Akademi.
  • Field, A. (2009), Discovering statistics Using SPSS, London: SAGE Publications Ltd.
  • Field, A. (2013), Discovering Statistics Using IBM SPSS Statistics, (4. edition). Sage, London.
  • Finn, D.W. and Lamb, C.W. (1991), “An Evaluation of the Servqual Scales in a Retailing Setting”, Advances in Consumer Research,18, 483-490.
  • Gorsuch, L. (2015), Factor Analysis, Routledge, New York.
  • Grönroos, C. (1984), “A Service Quality Model and its Marketing Implications”, European Journal of Marketing, 18(4), 36-44.
  • Haghighat, N. (2017), “Airline service quality evaluation: A review on concepts and models”, Economics, Management and Sustainability, 2(2), 31-47.
  • Hahm, J., Chu, W. and Yoon, J.W. (1997), “A Strategic Approach to Customer Satisfaction in the Telecommunications Service Market”, Computers and Industrial Engineering, 33, 3-4.
  • Headley, D.E. and Miller, S.J. (1993), “Measuring Service Quality and Its Relationship to Future Consumer Behaviour”, Journal of Healthcare Marketing, 13(4), 32-41.
  • Hinkin, T. (1998), “A Brief Tutorial on Development of Measures for Use in Survey Questionnaires”, Organizational Research Methods, 1(1), 104-121.
  • Jain, S. K. and Gupta, G. (2004), “Measuring Service Quality: SERVQUAL vs. SERVPERF Scales”, Vikalpa, 29(2), 25–38.
  • Kanten, P. and Arda, B. (2020), “The Methodological Analysis of Scale Development Studies in Management and Organizational Behavior Fields”, Business and Economics Research Journal, 11(2), 581-590.
  • Kaplan, M., Hotle, S., and Heaslip, K. (2023), “How has COVID-19 impacted customer perceptions and demand for delivery services: An exploratory analysis”, Transport Policy, 134, 217-230. https://doi.org/10.1016/j.tranpol.2023.02.020
  • Kayış, A. (2009), Güvenirlik Analizi. Ş. Kalaycı (Ed), SPSS Uygulamalı Çok Değişkenli Istatistik Teknikleri (403-419), Ankara: Asil Yayıncılık.
  • Keshavarz, Y., Jamshidi, D. and Bakhtazma, F. (2016), “The Influence of Service Quality on Restaurants' Customer Loyalty”. Oman Chapter of Arabian Journal of Business and Management Review, 6(4), 1-16.
  • Kim, J., and Lee, J. C. (2020), “Effects of COVID-19 on preferences for private dining facilities in restaurants”, Journal of Hospitality and Tourism Management, 45, 67–70.
  • Kline, P. (1994), An Easy Guide to Factor Analysis, Routledge, New York.
  • Ko, C.H and Chou, C.M. (2020), “Apply the SERVQUAL Instrument to Measure Service Quality for the Adaptation of ICT Technologies: A Case Study of Nursing Homes in Taiwan”. Healthcare (Basel). 24;8(2):108. doi: 10.3390/healthcare8020108. PMID: 32344589; PMCID: PMC7349199.
  • Lawshe, C. H. (1975), A quantitative approach to content validity, Personnel psychology, 28(4), 563-575.
  • Lee, H., Lee, Y. and Yoo, D. (2000), “The Determinants of Perceived Service Quality and Its Relationship with Satisfaction”, Journal of Services Marketing, 14(23), 217232.
  • Lewis, B.R. (1993), “Service quality measurement”, Marketing Intelligence and Planning, 11(4), 4-12.
  • Maisya, K. L., Rahmat, S. T. Y., and Rina, A. (2019), “Influence of Service Quality and Customer Satisfaction on Customer Loyalty in Restaurants of the Tangerang Area”, Russian Journal of Agricultural and Socio-Economic Sciences, 92(8), 142-147.
  • Makassy and Meng (2020), “Factors Influencing Consumers’ Behavioural Intentions Towards Restaurant Patronage in China: A Structural Equation Modeling Approach”, Journal of Marketing and Consumer Research, 66, 43-52.
  • Mangold, W.G. and Babakus, E. (1991), “Service Quality: The Front Stage vs. the Back Stage Perspective”, Journal of Services Marketing, 5(4), 59-70.
  • McAlexander, J.H., Kaldenburg, D.O. and Koenig, H.F. (1994), “Service Quality Measurement”, Journal of Health Care Marketing, 14(3), 3440.
  • Mendocilla, M., Miravitlles, P. and Matute, J. (2021), “QUICKSERV: A Service Quality Assessment Tool for the Quick-Service Restaurant Industry”, British Food Journal, 123(13), 243-245.
  • Metin, O. ve Ünal, Ş. (2022), “İçerik Analizi Tekniği: İletişim Bilimlerinde ve Sosyolojide Doktora Tezlerinde Kullanımı”, Anadolu Üniversitesi Sosyal Bilimler Dergisi, 22(Özel Sayı 2), 273-294.
  • Naderian, A. and Baharun, R. (2015), “Service Quality and Consumer Satisfaction and Loyalty Association Moderated by Switching Cost in Hospitality Industry”, International Journal of Hospitality and Tourism Systems, 8(1), 10-22.
  • Oyewole, P. (1999), “Multi-Attribute Dimensions of Service Quality in the Fast Food Restaurant Industry”, Journal of Restaurant and Foodservice Marketing, 3 (3-4), 65-91.
  • Parasuraman A., Zeıthaml V.A and Berry, L. L. (1985), “A Conceptual Model of Service Quality and Its Implications for Future Research”, Journal of Marketing, 49(4), 41- 50.
  • Parasuraman, A., Zeithaml, V.A and Berry, L. L. (1988), “SERVQUAL: A MultipleItem Scale for Measuring Consumer Perceptions”, Journal of Retailing, 64(1), 12-40.
  • Philip, G. and Hazlett, S. (1997), “The Measurement of Service Quality: A New P‐C‐P Attributes Model”. International Journal of Quality and Reliability Management, 14 (3), 260-286.
  • Raajpoot, N. A. (2002), “TANGSERV: A Multiple Item Scale for Measuring Tangible Quality in Food Service Industry”, Journal of Foodservice Business Research, 5, 109- 127.
  • Razak, N., A. (2019), “Service Quality and Customer Satisfaction in Restaurant Industry Using Partial Least Square, AAMC”, The 13th Asian Academy of Management International Conference, 218-225.
  • Reidenbach. R.E. and Sandifer-Smallwood, B. (1990), “Exploring Perceptions of Hospital Operations by a Modified SERVQUAL Approach”, Journal of Healthcare Marketing,10(4), 47-55.
  • Richard, M.D. and Allaway, A.W. (1993), “Service Quality Attitudes and Choice Behaviour”, Journal of Service Marketing, 7(1), 59-68.
  • Ryu, K. and Jang, S. S. (2008), “DINESCAPE: A Scale for Customers’ Perception of Dining Environments”, Journal of Foodservice Business Research,11(1), 2-22.
  • Sayuti, A. and Setiawan, H. (2019), “The Effect of Service Quality, Physical Environment and Restaurant Images on Consumer Satisfaction through Perception of Value”, SIJDEB, 3(3), 243-256.
  • Schreier, M. (2013), Qualitative Content Analysis in Practice, (2nd Printing), London: Sage Publications Ltd.
  • Stevens, P., Knutson, B. and Patton, M. (1995), “DINESERV: A Tool for Measuring Service Quality in Restaurant”, Cornell Hotel Restaurant Administration Quarterly,36, 56- 60.
  • Tan, Q., Oriade, A. and Fallon, P. (2014), “Service Quality and Customer Satisfaction in Chinese Fast Food Sector: A Proposal For CFFRSERV”, Advances in Hospitality and Tourism Research, 2(1), 30-53.
  • Teas, R. K. (1993). “Expectations, Performance Evaluation and Consumers' Perceptions of Quality”, Journal of Marketing, 57(4), 18–34.
  • TOBB. (2020), Statistics of Opened and Closed Companies, https:// www.tobb.org.tr/BilgiErisimMudurlugu/Sayfalar/KurulanKapananSirketistatistikleri.php.Verma, A.K. and
  • Prakash, S. (2020), “Impact Of Covid-19 on Environment and Society”, Journal of Global Biosciences, 9(5), 7352-7363.
  • Uslu, A. and Eren, R. (2020), “Critical Review of Service Quality Scales with a Focus on Customer Satisfaction and Loyalty in Restaurants”, The Central European Journal of Regional Development and Tourism, 12(1), 64.
  • Voyvoda, E. ve Yeldan, E. A. (2020), “Covid-19 Salgınının Türkiye Ekonomisi Üzerine Etkileri ve Politika Alternatiflerinin Makroekonomik Genel Denge Analizi”, available at: https://yeldane.files.wordpress.com/2020/05/cov id_voyvodayeldan_v2_31mayis.pdf.
  • Yurdabakan, İ. and Tüm, S. (2017), “Scale Development in Behavioral Sciences”, Turkish Journal of Family Medicine and Primary Care, 11(2), No. 2, 119.
  • Zeithaml, V. A. (1988), “Consumer Perceptions of Price, Quality, and Value: A Means-End Model and Synthesis of Evidence”, Journal of Marketing, 52 (3), 2-22.
  • Zhou, L. (2004), “A Dimension-Specific Analysis of Performance-Only Measurement of Service Quality and Satisfaction in China’s Retail Banking”, The Journal of Services Marketing, 18 (6/7), 534-46.
There are 85 citations in total.

Details

Primary Language English
Subjects Tourism (Other)
Journal Section Research Article
Authors

Eylem Taşdağıtıcı 0000-0002-1622-1831

Muharrem Tuna 0000-0001-5526-7122

Early Pub Date March 25, 2025
Publication Date March 27, 2025
Submission Date July 29, 2024
Acceptance Date November 29, 2024
Published in Issue Year 2025 Volume: 22 Issue: 1

Cite

APA Taşdağıtıcı, E., & Tuna, M. (2025). RESQUAL: A Scale Development Study for Measuring Service Quality in Restaurants. Seyahat Ve Otel İşletmeciliği Dergisi, 22(1), 24-48. https://doi.org/10.24010/soid.1524409

Seyahat ve Otel İşletmeciliği (Journal of Travel Business) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).

26935

Our journal is indexed by EBSCOhost, Index Copernicus, Ulakbim,  DRJI, Research Bible, SOBİAD and ASOS.