De Pacencia
By:
Date
ABSTRACT
Title: Service Quality Assessment Basis for Improvement: A Case study of Seńor De
Pacencia
No. of Pages:
Degree Conferred:
INTRODUCTION
Seńoe De Pacencia Enterprises is own by a married couple name Bing Cruz and
Lina Cruz, this business is establish in the year of 2005 until today. The business is doing
good because the catering in this time is really popular in our generation.
The problem of some catering business is that some are not providing the good
quality of service towards their customers and also to the employees as well. This study
will let the others know if the catering business is doing a good quality of service and
also to know let others know why to they need to have a good quality of service in their
business.
Once we have conduct this study to senor de pacencia about the service quality,
they will have an advantage towards other competitors because they are providing a good
quality of service to their customers and employees. Service quality is basically is one of
the important aspect in a certain business,and also catering business should provide a
Service quality in the hospitality industry becomes one of the most important
factors for gaining a sustainable competitive advantage and customers’ confidence in the
highly competitive marketplace, and therefore service quality can give the hospitality
MM 2017).
RELATED LITERATURE
Service quality reflects the extent to which the delivered level of service matches
based approach when dealing with service sectors and hence came forward with the term
‘Service Quality’.
[Garvin 1987], the common attributes of service quality are Performance, features,
service environment [Andaleeb & Conway, 2006]. The service is supposed to elicit an
emotional reaction, without which we can't entirely understand the customers' satisfaction
process [Ladhari, Morales et al, 2005]. However, the customer opinion of service quality
Service quality reflects the extent to which the delivered level of service matches
[Kivela et al. 1999, 2000 & 2009] stated that in the restaurant industry, customers
not only evaluate the quality of food but also the quality of service they encounter during
will bring the loyalty of the customer to the business. Service quality came as a superior
quality to customer and brings the customer loyalty [Zeithaml, Berry & Pasuraman 1996].
The good quality of service will convincingly client to repeat the demand of service.
It show customer behavioral towards service provider. The quality of service that fulfills
customer expectation will gain the customer loyalty. This intention will make customers'
favorable inclination a service relative to other firms offering the same service [Kaura,
[Zeithaml 1996] suggested that satisfaction with service quality has been
determined to have a positive effect on customer loyalty to the organization, which leads
to increased organizational profits [Young, 2000]. [Barsky & Nash 2003] shared the same
opinion as [Young 2000], satisfaction with service quality has been directly influenced
product’s overall excellence. Many researchers perceived service quality as critical issue
in the hospitality industry. Researcher also agreed that high level of satisfaction increases
repeat patronage and improves service provider market reputation as mentioned by [Yuksel
& Yuksel, 2002]. [Cronin & Taylor 1992] also agreed that service quality has a significant
impact on the customer purchase intentions . [Lee 1998] concluded that the perceived
product and service quality had an effect on customer satisfaction and directly influenced
customer loyalty.
[Galloway & Ho10 1996] have described a model of service quality based
upon operational issues which are directly relevant to staff training & skills which are
customer expectations with staff skills has resulted in increased level of job satisfaction for
staff.
their potential impact on service quality and total quality management (TQM), most of the
techniques are identified as being potentially supportive of quality improvement but few
in particular to those closely associated with minimization of cost and the less subtle forms
It is a known fact that profits are directly linked to service quality and productivity
especially in service operations where customer has active role to play in delivery of
services and has direct impact not only on the service provider but on the entire network.
production processes because of their characteristics. [Gunes & Deveci44 2002] have
found that reliability of service processes is taken into consideration in a verbal sense and
include food quality (hygiene, balance, and healthiness), service quality, physical provision
(layout, furnishing, and cleanliness), atmosphere (feeling and comfort), and service
received (speed, friendliness, and care) during the dining experience [Jones, 1983; Johns
focus to clarify the contradictory evidence with respect to relationships among the concepts
of service quality and to provide evidence of this mediating role of industrial satisfaction.
The result provides the direct effect of industrial satisfaction on loyalty, accessibility,
[Wan – I Lee and Chi-Lung July 2011], The purpose of the study is to explore the
relationship between service quality, customer value, customer satisfaction and purchase
intention in relation to chain drugstores. The results reveal that overall service quality is
not correlated with behavior intention, although reliability and personal interaction are
dimensions in restaurant services. The findings of this study are food quality; the
reliability dimension was the strongest Predictor of customer satisfaction as well as repeat
reputation and result in more sales and greater revenue in the long run.
performance. The findings of the study are that employee training has an influence on
perceived service quality. Finally concludes, management may keep the consistency and
[Bright leisen Pollack 2008], In this research study focus the relationship between
service quality attributes and customer satisfaction. The findings of the study are that
Satisfiers exhibit initially no relationship with satisfaction, but after the acceptable level
of quality (i.e. inflection point) has been reached, become positively related. Finally
concludes, for dissatisfies, the firm should increase the service quality.
In the hospitality and tourism industry, service quality is a very important element
that can determine the success of the organizations in the industry [Lockyer, 2003]. It has
been proved by numerous researches that when organization provide its customer with
high level of service quality, it follows that a high customer satisfaction would accrue to
customers, which then leads to increase loyalty and improved competitiveness of the
of service and good quality of food towards their customers. In this study it will know
why does the catering services is lacking is food quality and service quality to their
customers and know how will they handle this kind of assessment toward their business.
So once this study is done it will let the others know if the catering business is doing a
good in service quality and food quality towards their customers.So researchers will
assess the service quality and food quality that is needed to improve by the Senor De
Pacencia Enterprises.
METHODOLOGY
A qualitative research strategy is particularly applicable for the purposes of this
research, where the connection between several different variables had to be established
triangulation gives the opportunity to approach the research objectives from different
viewpoints (Cohen and Manion, 2002; Altrichter et. al, 2008). Descriptive research
describes the present status of people, attitudes and progress. “It involves gathering of
data that describe events and then organizes tabulates, depicts and describes the data
collection” (Glass & Hopkins, 1984). The customers are informed regarding to the
objective of the study by presenting the letter to conduct an survey, rest assured that the
information that will be gathered shall not be held against them but shall be kept highly
confidential and use only for academic purposes and purpose of the research.Purposive
technique in which researcher relies on his or her own judgment when choosing members
sampling in which decisions concerning the individuals to be included in the sample are
taken by the researcher, based upon a variety of criteria which may include specialist
knowledge of the research issue" (Oliver, 2006). In this study, some selected participants
are interview to know what kind of service and food quality that being provided by of
senor de pacencia toward the customers. Some samples of questions are included in the
Questions
1. How will you rate the service and food quality of Senor De Pacencia? Why?
7. What is the problem you encounter in this catering? Why do you think they have that
kind of problem?
12. Do they satisfy you with their food and service that they provide? How?
13. What is think is the solution on improving the food quality and the service quality on
Senor De Pacencia?
14. Why do other catering business is having a problem to their food quality and service
questions is being asked to the participants in order to gather some information for this
study. The interview was documented by the researcher by using some recorder and
written answer.
This study will seek the problem about ”Service Quality Assessment Basis for
Improvement: A Case study of Seńor De Pacencia” that will lead to improvement the
service quality that being provide to the customers. This study will know the answer why
does the some catering is lacking in quality of service and how do they improve the