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Post Covid 19 : Re-Define The Dining Experience
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| Author:
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DR.NITIN GIRDHARWAL, DR.R.SRINIVASAN, DR.MRINAL VERMA, DR.SALABH MEHROTRA
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| Abstract:
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The proposed study was aimed to find the significant elements of service quality in restaurants of Connaught Place, New Delhi from client's point of view after post COVID 19. An organized survey on five point Likert scale was utilized to gather the essential information. Three well known restaurants were chosen and information was gathered from the 500 nearby clients of New Delhi. Principal Component Analysis (PCA) was performed to determine the elements of service quality which are relied upon to impact client's assessment for restaurants services. Four critical variables were distinguished after the examination in particular. Interactional and Outcome Quality, Hygiene and Behavioral Intention, Physical Environment and Hedonic Attitude toward a restaurants brand. Total 74.17 percent variation has been explained by the variables. It was discovered that interactional and Outcome Quality is the most critical influencing factor among the four recognized components. This paper explores the food systems in the era of the Post COVID-19 pandemic crisis.
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| Keyword:
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Post Covid 19, Service Quality, Restaurant, Satisfaction, Headonic Attitude
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2021.13.01.444
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| Download:
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