TANGSERV: a multiple item scale for measuring tangible quality in foodservice industry

By Nusser Raajpoot. 2002

256 citations recorded by the source corpus.

Subfields: Marketing, Organizational Behavior and Human Resource Management, Social Psychology

View Paper: https://www.semanticscholar.org/paper/048ada24ab3bea9863a4a74f89ea311ea60bd8b8

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Marketing

1. Heesup Han
2. Jinsoo Hwang
3. Sunghyup Sean Hyun
4. S. Jang
5. Kisang Ryu
6. C. Ok
7. Junyu Chen
8. Tao Zhang

In Organizational Behavior and Human Resource Management

1. Heesup Han
2. Jinsoo Hwang
3. Sunghyup Sean Hyun
4. S. Jang
5. Kisang Ryu
6. C. Ok
7. Junyu Chen
8. Tao Zhang

In Social Psychology

1. Heesup Han
2. S. Jang
3. Jinsoo Hwang
4. C. Ok
5. Kisang Ryu
6. Junyu Chen
7. Tao Zhang
8. Young Namkung

Citations in the corpus

• Influence of the Quality of Food, Service, and Physical Environment on Customer Satisfaction and Behavioral Intention in Quick-Casual Restaurants: Moderating Role of Perceived Price (2010, background): “…to measure food quality (G. R. Lee, Yoo, & Park, 2005; Noble, Corney, Eves, Kipps, & Lumbers, 2000; O’Hara et al., 1997; Prendergast & Man, 2002; Raajpoot, 2002) and service quality (Brady & Cronin, 2001; Powpaka, 1996) were mainly based on previous studies and the context of quick-casual…”
• The antecedents and consequence of consumer attitudes toward restaurant brands: A comparative study between casual and fine dining restaurants (2013, methodology): “To measure service quality specifically in the hospitality industry, previous studies have developed diverse measurements like LODGSERV (Knutson et al., 1990), DINESERV (Stevens et al., 1995), TANGSERV (Raajpoot, 2002), and DINESCAPE (Ryu and Jang, 2008).”
• Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience (2019, methodology): “The physical environment was measured by 4 items: Convenient parking and transportation (P1), lighting (P2), temperature (P3), and comfortable seating and space (P4), which were adopted from previous research [57,83,84].”
• RETRACTED ARTICLE: Influence of restaurants' physical environments on emotion and behavioral intention (2008, background): “Raajpoot (2002) found that the service product was one of the most important tangible qualities of restaurant services.”
• Does Food Quality Really Matter in Restaurants? Its Impact On Customer Satisfaction and Behavioral Intentions (2007, methodology): “The food quality attributes were adapted from previous studies on the foodservice sector (Johns & Tyas, 1996; Kivela et al., 1999; Raajpoot, 2002; Stevens et al., 1995).”
• The Antecedents and Consequences of Brand Prestige in Luxury Restaurants (2012, background): “…sensory experiences to patrons has been critical for deriving patron satisfaction, and restaurants have thus invested large amounts of expenditure in interior/exterior decoration (Kivela, 1997; Law, To, & Goh, 2008) and food presentation (Kivela et al., 1999; Namkung & Jang, 2008; Raajpoot, 2002).”
• The Effect of Environmental Perceptions on Behavioral Intentions Through Emotions: The Case of Upscale Restaurants (2007, methodology): “Dining equipment is often accepted as one of the most important tangible qualities of restaurant services (Raajpoot, 2002).”