Author (authors)
LIST OF FIGURES AND TABLES
Download 1.33 Mb. Pdf ko'rish
|
Effective strategies for optimizing the services marketing of Shahrazad restaurant OY
LIST OF FIGURES AND TABLES
Figure 1. Conceptual framework of thesis Figure 2. Theoretical framework Figure 3. Total perceived quality and two service quality dimensions by Grönroos (2007, 76) 86 Figure 4. Nature and determinants of customer expectations by Zeithaml, et al. (1996, 91). Figure 5. A framework for managing customer expectations by Ojasalo (2001, 206). Figure 6. Customer perceptions of quality and customer satisfaction by Wilson et at, (2012,74). Figure 7. the gap analysis model of service quality by Parasuraman et al. (1985, 44). Figure 8. The service profit chain from Heskett et al (1994,166) Table 1, Some common contrasts between quantitative and qualitative research by Bryman et al. (2015,416). Table 2. presents the gender distribution of respondents (N=51). Figure 9 . Bar chart exhibits the percentage of the respondents’ age (N=51). Table 3. customer visiting habits of restaurant (N=51). Figure 10. Bar chart illustrates the percentage of visiting restaurant (N=51). Table 4. illustration the rate of frequency visiting by genders. Figure 11. Tangible dimensions of SERVQUAL and gaps result. Figure 12. Reliable dimensions of SERVQUAL and gaps result. Figure 13. Responsiveness dimension of SERVQUAL and result of the gaps. Figure 14. Assurance dimension of SERVQUAL model and average result of the gaps. 87 Figure 15. Empathy dimension and average score gaps. Table 5. SERVQUAL five dimensions and average gap score from perceptions (experience) and expectation of all customers (N-51). Figure 16. SERVQUAL five dimensions, average gaps score from Perceptions and Expectations of all respondents (N=51). Table 6. difference between genders in average of five gaps score (N=51). Table 7. customer Expectations of products’ diversity (N=51). Table 8. Customer experience of products’ diversity (N=51). Table 9. customer expectations of products’ value (N=51). Table 10. customer experienced of products’ value (N=51). Table 11. Customers’ views of overall service quality (N=51). Figure 17 . Customers’ views of overall service quality (N=51). Figure 18 . Customers’ opinions about company image (N=51). Figure 19. Customers recommendation of company to other (N=51). Table 12. list of respondents participated in interview (N=7). Figure 20. the summery of finding of the study Table 13. Managerial implication and develop recommendation. |
Ma'lumotlar bazasi mualliflik huquqi bilan himoyalangan ©fayllar.org 2024
ma'muriyatiga murojaat qiling
ma'muriyatiga murojaat qiling