Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor | School of Hotel and Tourism Management | en_US |
| dc.creator | Au, Chun-hung Danny | - |
| dc.identifier.uri | https://theses.lib.polyu.edu.hk/handle/200/3879 | - |
| dc.language | English | en_US |
| dc.publisher | Hong Kong Polytechnic University | - |
| dc.rights | All rights reserved | en_US |
| dc.title | Assessing the service quality and future development of Cantonese Dim Sum restaurants in Hong Kong | en_US |
| dcterms.abstract | Hong Kong is a popular tourist destination renowned for its gourmet food and has a unique fusion food with the East and West. Cantonese Dim Sum restaurants have been facing the most difficult situation in the past few years. There are many organizational and structural problems within the Cantonese Dim Sum industry and the service quality of Cantonese Dim Sum restaurants is deteriorating. The main objective of this study is to integrate existing research on service quality to develop a service quality instrument for Cantonese Dim Sum restaurants (CDS). A secondary objective is to examine the history and current operations of CDS restaurants and to provide recommendations for future development. Both qualitative and quantitative interviews were applied in this study. An open-ended questionnaire was used to interview 3 industrial leaders while a closed-ended questionnaire was conducted to survey a sample of 300 respondents using a central location method. The data were analyzed using factor analysis and multiple regression analysis. From the qualitative interviews, internal and external operational problems of CDS were identified. Internal issues are concerned with the old traditional management style which lacks a proactive and systematic pattern whereas external difficulties were observed in the changing eating habits over this recession period especially under the severe competition within the food industry. The results of the quantitative study indicated that the three dimensions: "ambiance", "social factors", and "value for money" were significantly related to the overall service satisfaction. | en_US |
| dcterms.extent | 84 leaves ; 30 cm | en_US |
| dcterms.isPartOf | PolyU Electronic Theses | en_US |
| dcterms.issued | 2005 | en_US |
| dcterms.educationalLevel | All Master | en_US |
| dcterms.educationalLevel | M.Sc. | en_US |
| dcterms.LCSH | Hong Kong Polytechnic University -- Dissertations | en_US |
| dcterms.LCSH | Restaurants -- China -- Hong Kong -- Quality control | en_US |
| dcterms.LCSH | Restaurants -- China -- Hong Kong -- Management | en_US |
| dcterms.LCSH | Consumer satisfaction -- China -- Hong Kong | en_US |
| dcterms.accessRights | restricted access | en_US |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| b18182288.pdf | For All Users (off-campus access for PolyU Staff & Students only) | 2.56 MB | Adobe PDF | View/Open |
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