{"_buckets": {"deposit": "e176c51f-f98a-44d4-9778-2c05da12ea5f"}, "_deposit": {"created_by": 20, "id": "5951", "owner": "20", "owners": [20], "owners_ext": {"displayname": "", "username": ""}, "pid": {"revision_id": 0, "type": "recid", "value": "5951"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/5951", "sets": ["user-yueco"]}, "communities": ["yueco"], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Development of service quality scale for restaurants in Yangon", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "This thesis aims to explore the service quality scale for restaurants in Yangon with identification of its dimensions. To validate the service quality dimensions the study analysed the effects of restaurant service quality dimensions on overall customer satisfaction and their behaviour intentions towards restaurants. This study used qualitative method (focus group) and quantitative research methods (descriptive statistics and regression analysis). Focus group participants were customers who had eaten in restaurants in last two months. 414 respondents were selected by systematic sampling method from 10 selected restaurants to collect data for the development of restaurants service quality scale. In addition, another 403 respondents are selected to confirm developed restaurant service quality scale through analysing the important level of service quality scale for restaurants. Secondary data were collected from text books, previous research papers, various publications and the internet. In the first part of the study, a new service quality scale for restaurants in Yangon has been developed with five dimensions, namely, interior décor, assurance and empathy, food service quality, reliability and responsiveness, and cleanliness and layout. In the second part of study, the results of regression analysis revealed that there is a positively significant effect of food quality, and reliability and responsiveness on overall customer satisfaction. The effect of food quality is stronger than that of reliability and responsiveness on overall customer satisfaction. Overall customer satisfaction has positive and significant effect on behavioural intentions. Finally, all of the developed restaurant service qualities are important for restaurant customers. It can be concluded that new service quality scale for restaurants is on the right track."}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-11-09"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Dr. Win Than Dar PhD. Commerce.docx", "filesize": [{"value": "696 Kb"}], "format": "application/vnd.openxmlformats-officedocument.wordprocessingml.document", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/vnd.openxmlformats-officedocument.wordprocessingml.document", "size": 696000.0, "url": {"url": "https://meral.edu.mm/record/5951/files/Dr. Win Than Dar PhD. Commerce.docx"}, "version_id": "c335843c-4597-4f44-8e4b-38ac425150fc"}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_awarding_university": "Yangon University of Economics"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Win Than Dar"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Other"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Dissertation "}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2020-08-01"}, "item_title": "Development of service quality scale for restaurants in Yangon", "item_type_id": "21", "owner": "20", "path": ["1582963436320", "1582965742757"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000005951", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-11-09"}, "publish_date": "2020-11-09", "publish_status": "0", "recid": "5951", "relation": {}, "relation_version_is_last": true, "title": ["Development of service quality scale for restaurants in Yangon"], "weko_shared_id": -1}