Layout of the Final Draft Questionnaire

Several technical changes were made to the questionnaire based on the reliability results and the respondents’ feedback. The necessary changes were based on recommendations after the reviews and before the questionnaires were considered ready to be administered to the target sample. The wording of the questionnaire was re-stipulated and some wording was slightly modified. In order to ensure clarity, the order of certain measured items was adjusted and the spacing and the ease of filling out the questionnaire was improved.

The final questionnaire consisted of five sections (see the final questionnaire in Appendix 2). Sections A to C contained items that measured the interaction quality, physical environment quality and outcome quality constructs. Section D contained items measuring service quality, customer satisfaction, perceived value, restaurant image and behavioural intentions. Section E dealt primarily with the demographic information and lifestyles profiles of the respondents. In addition, a formal covering letter was attached to the questionnaires in order to explain the research background to the respondents. The following subsections provide details of the final layout of the questionnaire.

4.1.6.1Section A

Section A included a total of 17 items for measuring interaction quality; there were three pertaining subdimensions. As presented in Table 4.1, there were six items for measuring interpersonal skills, six items for measuring professional skills, three items for measuring problem solving skills and two items for measuring customer overall perceptions of interaction quality.

Table 4.1: Measurement Items for Measuring Interaction Quality Constructs Items Items

No. Description

Interaction Quality

A16 Overall, I am satisfied with the interaction between customers and employees

A17 Overall, I am satisfied with the interaction between employees. Interpersonal Skills

 Attitude

A1 Employees with a pleasant attitude A5 Capable of handling special requests

Constructs Items Items

No. Description

 Personal grooming A3 Well groomed and clean employees

 Empathy A4 Employees are sympathetic to customer

A11 Employees are sensitive to customers’ individual needs Professional Skills

 Service skills

A8 Well trained and experienced employees A15 Deliver superior service

 Language/Communication A7 Employees listen and speak in an understandable language A10 Employees can answer customer questions quickly

 Knowledge A6 Employees can inform about products knowledge

A9 Make an effort to inform customers on products available Problem Solving Skills A12 Solve complaints rather than relying on policies

A13 Empowered to handle complaints

A14 When I have to wait for service, I receive an apology

4.1.6.2Section B

Section B included a total of 27 items for measuring physical environment quality; there were six pertaining subdimensions. As represented in Table 4.2, there were five items for measuring facility aesthetics, four items for measuring restaurant ambiance, six items for measuring layout and design, four items for measuring menu design, three items for measuring table setting, three items for measuring restaurant cleanliness and two items for measuring customers’ overall perceptions of physical environment quality.

Table 4.2: Measurement Items for Measuring Physical Environment Quality Constructs Items Items

No. Description

Physical Environment Quality

B26 In general, a moderate upscale restaurant has good physical environment that matches its theme, image and price range B27 Overall, I am satisfied with the physical

Facility Aesthetics

 Furniture

B3 Comfortable dining table

B4 Comfortable seats and easy to move around B5 Spacious seating arrangement

 Decoration/paintings/pictures/

 Flowers B1 Visually attractive interior décor

 Colour B2 Fashionable colour scheme

Restaurant Ambience

 Music B6 Suitable background music

 Lighting B7 Comfortable lighting atmosphere

 Temperature B8 Comfortable dining room temperature

 Scents B9 Pleasant dining room aromas

Layout & Design

 Location & parking

B14 Ample parking spaces B15 Convenient location

 Building size, design and layout B13 Visually attractive exterior of building B11 Smoking and non-smoking sections B10 Comfortable waiting lounge

 Signage B12 Easy to follow signage

Menu Design

 Clarity of a menu

B17 A menu that is easily read

B18 Using appetizing words and easily understood

 Design B16 Visually attractive menu card

Constructs Items Items

No. Description

Table setting

 Tableware B20 Good quality of tableware

 Table linen B21 Attractive and neat table linen

 Table accessories B22 Attractive table accessories Restaurant Cleanliness

 Common area

B24 Clean and well maintained rest rooms B25 Visually attractive and clean dining area

 Table setting B23 Clean table setting and hygienically handled by the employees

4.1.6.3Section C

Section C included a total of 19 items for measuring outcome quality; there were three pertaining subdimensions. As presented in Table 4.3, there were four items for measuring waiting time, nine items for food quality, three items for measuring valence and three items for measuring customers’ overall perceptions of outcome quality.

Table 4.3: Measurement Items for Measuring Outcome Quality Constructs Items Items

No. Description

Outcome Quality C13 Overall, I am satisfied with the food quality

C18 Overall, I anticipate that a moderate upscale restaurant will provide a fast service and try to minimize the waiting time

C19 Overall, I have had an excellent experience Waiting Time C11 Reasonable waiting time

C12 Normally, I do not wait a long time to be seated C16 Employees serve customers at the time they promise C17 Normally, I do not wait longer for service than I expect Food Quality

 Wide variety of item

C1 Offers unique food that unable to prepare at home C2 Offers a variety of menus to choose from

C3 Offers a selection of beverages to complement the food

 Healthy & religious conscious

C5 Offers a choice of food and beverages that caters for my dietary needs C4 Offers a choice of food that is prepared according to the requirements of

my religious beliefs

 Temperature, safety,

& hygienic C6 Serves food at the appropriate temperature

 Freshness C7 Serves fresh and properly cooked food

 Presentation C8 Serves attractive and tempting food

 Taste & consistency C9 Serves food that meets customer expectation

Valence

C10 I believe a moderate upscale restaurant tries to give me a good dining experience

C14 I believe a moderate upscale restaurant knows the type of experience its customers want

C15 At the end of dining, I feel that I receive and experience what I want in my dining

4.1.6.4Section D

Section D included a total of 20 items for measuring customers’ overall perceptions of service quality, customer satisfaction, perceived value, restaurant image and behavioural

intentions. As presented in Table 4.4, there were four items for measuring customers’ overall perceptions of service quality, three items for measuring customer satisfaction, four items for measuring perceived value, four items for measuring restaurant image and five items for measuring behavioural intentions.

Table 4.4: Measurement Items for Measuring Higher-Order Constructs Constructs Items Items

No. Description

Service Quality D1 Provides prompt and quick service

D2 Employees help each other maintain the speed and quality of service D3 I am satisfied with the service quality

D4 Overall, the service quality of a moderate upscale restaurant could be considered superior to a similar class and category of restaurants

Customer Satisfaction D5 Highly satisfied with the food and beverages I order D6 Has operating hours that are convenient

D7 Overall, I am pleased I choose to dine in a moderate upscale restaurant

Perceived Value D8 The food and beverage items on the menu are worth the money D9 The price is reasonable

D10 Provides an accurate check/bill for the customer

D11 Overall, I am satisfied with the value I receive from a moderate upscale restaurant

Restaurant Image D12 Good impression of a moderate upscale restaurant D13 Has an excellent reputation

D14 The image of the restaurant has more impact on my restaurant choice than the actual quality of that restaurant

D15 Overall, I am satisfied with the image portrayed by a moderate upscale restaurant

Behavioural Intentions D16 Say positive things about a moderate upscale restaurant D17 Recommend to my friends and my family

D18 Deserves my loyalty D19 My first dining choice

D20 Revisit on my next dining out occasion

4.1.6.5Section E

Section E (see Appendix 2) included eight items for measuring demographic information such as gender, age and marital status, and the last four items for measuring trends and lifestyle profiles of the respondents.