This study investigates the relationship of service quality, food quality and image on customer loyalty at a hotel restaurant in Terengganu, Malaysia. A cross-sectional, quantitative approach consists of questionnaire was employed. Measures of service quality, food quality, image and customer loyalty were administered using convenience sample. A total of 231 usable data was analyzed using multiple regression. Food quality, service quality and image had significant contribution on customer loyalty (p < .001). It revealed that service quality made the largest unique contribution (?=.426), followed by image (?=.251) and food quality (?=.234). Improving food quality, service quality and image are not only enhancing customer loyalty, but helps to improve the restaurant’s reputation and enhance sustainability.
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In-Text Citation: (Majid, Samsudin, Noorkhizan, Zaki, & Bakar, 2018)
To Cite this Article: Majid, M. A. A., Samsudin, A., Noorkhizan, M. H. I., Zaki, M. I. M., & Bakar, A. M. F. A. (2018). Service Quality, Food Quality, Image and Customer loyalty: An Empirical Study at a Hotel Restaurant. International Journal of Academic Research in Business and Social Sciences, 8(10), 1432–1446.
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