Managing Service Quality, Food Quality, Price Fairness and Customer Retention: A Holistic Perspective
Annals of Contemporary Developments in Management & HR (ACDMHR), Print ISSN: 2632-7686, Online ISSN: 2632-7694, pp. 1-5, Vol. 2, No. 1, Published by International Association of Educators and Researchers (IAER), 1st February 2020
5 Pages Posted: 3 Mar 2020
Date Written: February 1, 2020
In this competitive environment, organizations strive to satisfy their customer by providing best quality service at affordable and fair prices with a view to enhance their revenues. To achieve the objective of revenue maximization, organizations strive to identify the factors that help them in retaining their customers. Drawing from the signalling theory of marketing, the current study proposes a novel conceptual model representing the impact of service quality with food quality and price fairness on customer retention in restaurant sector of Pakistan. The paper underlines an important arena of knowledge for academicians as well as organizational scientists on the subject. On the basis of literature available on the variables understudy, the present study forwards eight research propositions worthy of urgent scholarly attention. The conceptualized model of the present article can also be viewed significant in unleashing further avenues for the restaurant management entities, policy makers and future researchers in the domain of managing in the service sector businesses.
Keywords: Management; Service Quality; Food Quality; Price Fairness; Customer Retention
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