國立虎尾科技大學 |

Key Success Factors of Quick Service Restaurants.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Key Success Factors of Quick Service Restaurants./
作者:	Mushwana, Gladness Nkateko.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2021,
面頁冊數:	119 p.
附註:	Source: Masters Abstracts International, Volume: 83-05.
Contained By:	Masters Abstracts International83-05.
標題:	Food science. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28821156
ISBN:	9798494456946

Key Success Factors of Quick Service Restaurants.
Mushwana, Gladness Nkateko.

Key Success Factors of Quick Service Restaurants. - Ann Arbor : ProQuest Dissertations & Theses, 2021 - 119 p.

Source: Masters Abstracts International, Volume: 83-05.

Thesis (M.Com.)--University of Johannesburg (South Africa), 2021.

This item must not be sold to any third party vendors.

Quick service restaurants (QSRs) have become the most visited restaurants of all restaurant types globally. Customers’ connection to service quality has compelled the QSRs to implement effective strategies to satisfy their customers. Key success factors and service quality have become important aspects of QSR because of their benefits, such as increased profit, competitiveness, market share, and customer preservation.This study applied a quantitative technique using a survey research strategy. Selfadministered questionnaires were distributed to QSR managers, owners and customers in Gauteng province using non-probability sampling. The Statistical Package for Social Science program (SPSS) Version 24 was used to analyse the data. The statistical techniques used were mean, standard deviation, correlation analysis, and exploratory factor analysis (EFA).This study investigated the link between key success factors (KSFs) and service quality of QSRs. Questionnaires were conveniently placed for customers visiting a QSR and the questionnaire was also distributed to chosen, franchised, and independent QSRs in Gauteng province.A total of 150 questionnaires (customers) and 100 questionnaires (managers/owners) were collected and analysed. The objectives were evaluated by applying mean, standard deviation, and correlation analysis. The key success factors (KSFs) – people, marketing, price, processes, and service quality of QSRs – were confirmed by owners, managers, and customers.The study indicated a significant and positive correlation between each KSF and service quality in a QSR. It is recommended that owners and managers adopt the key success factors as part of their competitive strategy. By implementing KSFs, QSRs would probably improve customer loyalty and increase their income.Only QSRs in Gauteng province of South Africa were studied; consequently, the findings might not be generalised to other types of restaurants in other geographic regions. Future studies could be expanded to include other types of restaurants, other service sectors in other regions of the country.

ISBN: 9798494456946Subjects--Topical Terms:

1179759
Food science.

Key Success Factors of Quick Service Restaurants.
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520 $a Quick service restaurants (QSRs) have become the most visited restaurants of all restaurant types globally. Customers’ connection to service quality has compelled the QSRs to implement effective strategies to satisfy their customers. Key success factors and service quality have become important aspects of QSR because of their benefits, such as increased profit, competitiveness, market share, and customer preservation.This study applied a quantitative technique using a survey research strategy. Selfadministered questionnaires were distributed to QSR managers, owners and customers in Gauteng province using non-probability sampling. The Statistical Package for Social Science program (SPSS) Version 24 was used to analyse the data. The statistical techniques used were mean, standard deviation, correlation analysis, and exploratory factor analysis (EFA).This study investigated the link between key success factors (KSFs) and service quality of QSRs. Questionnaires were conveniently placed for customers visiting a QSR and the questionnaire was also distributed to chosen, franchised, and independent QSRs in Gauteng province.A total of 150 questionnaires (customers) and 100 questionnaires (managers/owners) were collected and analysed. The objectives were evaluated by applying mean, standard deviation, and correlation analysis. The key success factors (KSFs) – people, marketing, price, processes, and service quality of QSRs – were confirmed by owners, managers, and customers.The study indicated a significant and positive correlation between each KSF and service quality in a QSR. It is recommended that owners and managers adopt the key success factors as part of their competitive strategy. By implementing KSFs, QSRs would probably improve customer loyalty and increase their income.Only QSRs in Gauteng province of South Africa were studied; consequently, the findings might not be generalised to other types of restaurants in other geographic regions. Future studies could be expanded to include other types of restaurants, other service sectors in other regions of the country.
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