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Food Quality and Service Quality PPT

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Food Quality and Service Quality PPT

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  1. FOOD QUALITY AND SERVICE QUALITY FINAL PROJECT PRESENTATION BUSINESS RESEARCH METHODS

  2. MADE BY MUHAMMAD ASAD FA20-MBA-0016 INSTRUCTOR: SIR GHULAM MUHAMMAD SECTION: AE

  3. INTRODUCTION • This study accounts on the connection between food and quality of services with client satisfaction. It elaborates the connection between food quality services quality with client satisfaction. • Customers, their shopping for patterns and trends have additionally emerged. Today, the client is additional knowledgeable and aware in terms of his desires. In Asian country additionally, the aliment sector has emerged tons within the past years. Actually, it perceived to be a big sector within the industry. However, Pakistan's interest has been towards internationalization, implies that the trade is appearance forward to the international market and this interest is what they believe can facilitate them gain and sustain the competitive advantage.

  4. Background information • Many alimentation, quick casual feeding designs have with success penetrated worldwide, a number of the examples embrace KFC, Mr. Burger, Domino's etc. The key component of those restaurant chains and franchises is their stress on the services that they deliver to their customers. • Sustaining a competitive advantage isn't straightforward, thus so as to keep up it, organizations are specializing in rising and innovating the services via government rules and rules and policies, money rules and upgraded technologies. Each sector, whether or not it's producing or services, features a high regard for client satisfaction. It’s believed to be a bridge between earning profits and quality of the service provided.

  5. Why is this important • This analysis facilitate restaurant to boost their merchandising methods if these models applied on all our questionnaire and also the results can apply on tests and people tests can contribute the image of restaurants amongst all branded restaurants amongst metropolis. • Stakeholders would be known identified whether their supplies are not acceptable on the customer perceived and it will contribute the level of study of qualities that can change the mind of Salesforce, managers of restaurant their psychological thinking would be developed and will be helpful future marketing and sales managing.

  6. Research problem • The client is usually king and this major purpose is neglected by the restaurant’s workers. • The acceptance of the simplest services and quality food over client satisfaction and perceived worth importance of the customers valuation and mannered to delivery of food with best personal commerce skills.

  7. Objectives of the study • To investigate that however food quality and service have an effect on the client. • To verify that how the commitment of client is full filling with client by the management of eating place.

  8. Research Objectives • To investigate the relationship between food quality and service effect on the client. • To find out the relationship between the commitments of client fulfillment with the management of eating place. • To ascertain the effects of food quality and provided services on the management of client satisfaction.

  9. Research Questions • What is the relationship between food quality and services with the effect on the client? • What is the relationship between commitments of client fulfillment with the management of eating place? • What is the relationship between the effects of food quality and provided services on the management of client satisfaction?

  10. CUSTOMER SATISFACTION • The focus is to urge competitive advantage for a business (restaurants) it's obligatory to first advertise the image of restaurants to the client however we have a tendency to all stop specializing in the promoting ethics and selling methods within the view of consumers purchase power and satisfaction. • The setup of internal atmosphere is that the moral way for satisfaction by providing neat and clean glass of water, well sitting arrangements with within the internal atmosphere can provide the good thing about word of mouth advertising

  11. METHODOLOGY • Research Design • The analysis methodology that's employed in this study is quantitative and therefore the data collected is primary in nature because it was collected via a questionnaire. For questionnaire to be filled students. As for the conceptual framework, • It absolutely was tailored, and a few improvisations were done from previous analysis papers. The research includes numerous aspects of the service and food quality than might have an association with the client satisfaction.

  12. INDEPENDENT VARIABLES RESPONSIVENESS Conceptual Framework EMPATHY SERVICEQUALITY RELIABILITY DEPENDENT VARIABLE CUSTOMERSATISFACTION TANGIBLES ASSURANCE FOOD QUALITY

  13. Sample Technique • The sampling methodology was appropriate to collect the information from the respondents. • On-line survey questionnaires were sent to the students. A self-administered questionnaire was fashioned to gather the responses.

  14. The result shows: • Avg reliability increase with a value 0.111 of which is positive mean that for every an increase in predictor variable the resulting variable will increase 0.111. • Avgassurance increase with a value of 0.230 which is positive mean that for every an increase in predictor variable the resulting variable will increase 0.230. • Avg tangibles with a value of -0.027 which is positive mean that for every an increase in predictor variable the resulting variable will decrease by -0.027.

  15. Avg empathy with a value of 0.058 which is positive mean that for every an increase in predictor variable the resulting variable will increase by 0.058.  • Avg responsiveness with a value of 0.271 which is positive mean that for every an increase in predictor variable the resulting variable will increase 0.271.

  16. CONCLUSION: • Food quality and service quality plays a very important in restaurants and therefore the quality of services and food is essential part for client satisfaction it helps the restaurants to improve its reputation in front of stake holders, potential customers, loyal customers, and image of restaurant in client perceived worth. • The customers are forever king so that they want qualified, safe and healthy atmosphere and food plus service. This analysis was conducted food industry that checked out the qualities of each variable dependent upon client satisfaction. The researcher suggests that an identical study should be conducted but drawing participants from restaurant industry.

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