404
Views
12
CrossRef citations to date
0
Altmetric
Original Articles

Senior Citizens' Perceived Service Levels in Three Restaurant Sectors

, , , &
Pages 202-219 | Published online: 08 Sep 2008

REFERENCES

  • Bojanic , D. C. and Rosen , L. D. 1994 . Measuring service quality in restaurants: An application of the SERVQUAL instrument . Hospitality Research Journal , 18 ( 1 ) : 4 – 14 .
  • Brumback , N. 2004 . Theme song . Restaurant Business , 103 ( 13 ) September 1 : 42
  • Burritt , C. 2001 . Aging boomers reshape resort segment . Lodging Hospitality , 57 : 31 – 32 .
  • Dube , L. , Renaghan , M. L. and Miller , J. M. 1994 . Measuring customer satisfaction for strategic management . Cornell Hotel and Restaurant Administration Quarterly , 35 ( 1 ) : 39 – 47 .
  • Dychtwald , K. 1989 . Age wave , Los Angeles : Jeremy P. Tacher .
  • Fintel , J. 1990 . Gold among the silver and gray: How to market in an aging America . Restaurant USA , 10 ( 3 ) : 17 – 22 .
  • Fu , Y. Y. and Parks , S. C. 2001 . The relationship between restaurant service quality and consumer loyalty among the elderly . Journal of Hospitality & Tourism Research , 25 ( 3 ) : 320 – 336 .
  • Gunderson , R. J. 1999 . The impact of senior living in Arizona: How communities can serve the retiree market . Economic Development Review , 16 : 77 – 81 .
  • Guthrie , J. F. and Lin , B. 2002 . Older Americans need to make every calorie count . FoodReview , 25 ( 2 ) Summer : 8 – 13 .
  • Harris , J. M. and Blisard , N. 2002 . Food spending and the elderly . FoodReview , 25 ( 2 ) Summer : 14 – 18 .
  • Hass , W. H. and Serow , W. J. 2000 . The retirement rush . Forum for Applied Research and Public Policy , 15 Winter : 56 – 59 .
  • Howells , J. M. 2001 . Choose the southwest for retirement , 3rd , Guilford, CT : Globe Pequot Press .
  • Institute of Medicine . 1990 . Nutrition labeling: Issues and directions for the 1990s , Washington, DC : National Academy Press .
  • Johns , N. and Tyas , P. 1996 . Use of service-quality gap theory to differentiate between foodservice outlets . Service Industries Journal , 16 ( 3 ) : 321 – 346 .
  • Johns , N. and Tyas , P. 1996 . Investigation of the perceived components of the meal experience, using perceptual gap methodology . Tourism and Hospitality Research , 2 ( 1 ) : 15 – 26 .
  • Kapoor , S. 1996 . Healthy and delicious: 400 professional recipes , New York : John Wiley & Sons .
  • Kochak , J. 1998 . Games work . Restaurant Business , 97 ( 4 ) February 15 : 60 – 62 .
  • Knutson , B. J. and Patton , M. E. 1993 . Restaurants can find gold among silver hair: Opportunities in the 55+ market . Journal of Hospitality and Leisure Marketing , 1 ( 3 ) : 79 – 80 .
  • Lahue , P. 2000 . The new mature market . Restaurant Hospitality , 84 ( 1 ) : 51 – 56 .
  • Lazer , W. 1986 . Dimensions of the mature market . Journal of Consumer Marketing , 3 ( 3 ) : 23 – 34 .
  • Lee , Y. L. and Hing , N. 1995 . Measuring quality in restaurant operations: An application of the SERVQUAL instrument . International Journal of Hospitality Management , 14 ( 3 ) : 293 – 310 .
  • Mackey , J. 2004 . Little things add up . Restaurant Hospitality , 88 ( 10 ) October : 62 – 64 .
  • Meyer, M. K. (1997). Report on middle/junior high school student foodservice survey, NFSMI-R-34–97. University, MS: National Food service Management Institute.
  • Moschis , G. P. 1992 . Marketing to older consumers: A handbook of information for strategy development , Westport, CT : Quorum .
  • Morgan , C. M. and Levy , D. J. 1996 . Segmenting the mature market , Ithaca, NY : American Demographics .
  • Oh , H. and Jeong , M. 1996 . Improving marketers' predictive power of customer satisfaction on expectation-based target market levels . Hospitality Research Journal , 19 ( 4 ) : 65 – 86 .
  • Oh , H. 1999 . Service quality, customer satisfaction, and customer value: A holistic perspective . International Journal of Hospitality Management , 18 ( 1 ) : 67 – 82 .
  • Parasuraman , A. , Zeithaml , V. A. and Berry , L. L. 1988 . SERVQUAL: A multiple-item scale for measuring consumer perceptions of service quality . Journal of Retailing , 64 : 12 – 40 .
  • Parasuraman , A. , Zeithaml , V. A. and Berry , L. L. 1988 . Refinement and reassessment of the SERVQUAL scale . Journal of Retailing , 67 : 420 – 450 .
  • Popcorn , F. 1991 . The popcorn report , New York : Doubleday .
  • Richard , M. D. , Sundaram , D. S. and Allaway , A. W. 1994 . Service quality and choice behavior: An empirical investigation . Journal of Restaurant & Foodservice Marketing , 1 ( 2 ) : 93 – 109 .
  • Shank , M. D. and Nahhas , F. 1994 . Understanding the service requirements of the mature market . Journal of Restaurant & Foodservice Marketing , 1 ( 2 ) : 23 – 43 .
  • Snedecor , G. W. and Cochran , W. G. 1967 . Statistical method , 6th , Ames : Iowa State University Press .
  • Stevens , P. , Knutson , B. and Patton , M. 1995 . DINESERV: A tool for measuring service quality in restaurant . Cornell Hotel and Restaurant Administration Quarterly , 36 ( 2 ) : 56 – 60 .
  • Tam , J. L. M. 2004 . Customer satisfaction, service quality, and perceived value: An integrative model . Journal of Marketing Management , 20 ( 7/8 ) : 897
  • Williams , C. E. 1996 . The British pub: An industry transition . Cornell Hotel and Restaurant Administration Quarterly , 37 ( 6 ) : 62 – 67 .
  • Zeithaml , V. A. , Berry , L. L. and Parasuraman , A. 1996 . The behavioral consequences of service quality . Journal of Marketing , 60 : 31 – 46 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.