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

Eylem Taşdağıtıcı; Muharrem Tuna

doi:10.24010/soid.1524409

TR EN

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

Öz

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.

Anahtar Kelimeler

Service Quality, Rеstaurants, Scalе Dеvеlopmеnt, Pеrcеption, Uncеrtainty

Etik Beyan

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

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Turizm (Diğer)

Bölüm

Araştırma Makalesi

Yazarlar

Eylem Taşdağıtıcı ^*
0000-0002-1622-1831
Türkiye

Muharrem Tuna
0000-0001-5526-7122
Türkiye

Erken Görünüm Tarihi

25 Mart 2025

Yayımlanma Tarihi

27 Mart 2025

Gönderilme Tarihi

29 Temmuz 2024

Kabul Tarihi

29 Kasım 2024

Yayımlandığı Sayı

Yıl 2025 Cilt: 22 Sayı: 1

DOI

https://doi.org/10.24010/soid.1524409

IZ

https://izlik.org/JA75TF36CK

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

AMA

1.Taşdağıtıcı E, Tuna M. RESQUAL: A Scale Development Study for Measuring Service Quality in Restaurants. SOİD. 2025;22(1):24-48. doi:10.24010/soid.1524409

Chicago

Taşdağıtıcı, Eylem, ve Muharrem Tuna. 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.

EndNote

Taşdağıtıcı E, Tuna M (01 Mart 2025) RESQUAL: A Scale Development Study for Measuring Service Quality in Restaurants. Seyahat ve Otel İşletmeciliği Dergisi 22 1 24–48.

IEEE

[1]E. Taşdağıtıcı ve M. Tuna, “RESQUAL: A Scale Development Study for Measuring Service Quality in Restaurants”, SOİD, c. 22, sy 1, ss. 24–48, Mar. 2025, doi: 10.24010/soid.1524409.

ISNAD

Taşdağıtıcı, Eylem - Tuna, Muharrem. “RESQUAL: A Scale Development Study for Measuring Service Quality in Restaurants”. Seyahat ve Otel İşletmeciliği Dergisi 22/1 (01 Mart 2025): 24-48. https://doi.org/10.24010/soid.1524409.

JAMA

1.Taşdağıtıcı E, Tuna M. RESQUAL: A Scale Development Study for Measuring Service Quality in Restaurants. SOİD. 2025;22:24–48.

MLA

Taşdağıtıcı, Eylem, ve Muharrem Tuna. “RESQUAL: A Scale Development Study for Measuring Service Quality in Restaurants”. Seyahat ve Otel İşletmeciliği Dergisi, c. 22, sy 1, Mart 2025, ss. 24-48, doi:10.24010/soid.1524409.

Vancouver

1.Eylem Taşdağıtıcı, Muharrem Tuna. RESQUAL: A Scale Development Study for Measuring Service Quality in Restaurants. SOİD. 01 Mart 2025;22(1):24-48. doi:10.24010/soid.1524409

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

RESQUAL: Restoranlarda Hizmet Kalitesini Ölçmeye Yönelik Bir Ölçek Geliştirme Çalışması

Öz

Anahtar Kelimeler

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

Öz

Anahtar Kelimeler

Etik Beyan

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

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