Perceived tangible value, customer satisfaction and post-purchase action in off-premise catering / Siti Nurhanifah Sulong
The rapid growth of the off-premise catering makes it essential that caterer obtain customer satisfaction for long term survival. Customer satisfaction can be seen when they create favorable future post-purchase action such as repeat the experienced service and they disseminate the positive infor...
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| Format: | Thesis |
| Language: | English |
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2013
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| Online Access: | http://ir.uitm.edu.my/id/eprint/12063/ http://ir.uitm.edu.my/id/eprint/12063/1/TM_SITI%20NURHANIFAH%20SULONG%20HM%2013_5%201.pdf |
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uitm-12063 |
|---|---|
| recordtype |
eprints |
| spelling |
uitm-120632016-05-14T07:35:01Z http://ir.uitm.edu.my/id/eprint/12063/ Perceived tangible value, customer satisfaction and post-purchase action in off-premise catering / Siti Nurhanifah Sulong Sulong, Siti Nurhanifah Marketing Hospitality industry. Hotels, clubs, restaurants, etc. Food service The rapid growth of the off-premise catering makes it essential that caterer obtain customer satisfaction for long term survival. Customer satisfaction can be seen when they create favorable future post-purchase action such as repeat the experienced service and they disseminate the positive information to others. From the above notion, this study attempted to identify how quality and monetary price is perceived in relation to satisfaction and post-purchase action in off-premise catering. A questionnaires were distributed to 250 customers from 10 selected off-premise catering in Shah Alam. A series of analyses using descriptive and inferential were used to analyze the data. The results indicate both antecedents have a positive effects on the customer satisfaction and post-purchase action. Results of this analysis will contribute to the services marketing theory by providing additional insights into quality and price, satisfaction, post-purchase action. It will also helps caterers to develop and implement market-oriented service strategies for increasing their profit. Thus, caterers should consider the quality and price dimensions that elicit customer satisfaction and post-purchase action. 2013 Thesis NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/12063/1/TM_SITI%20NURHANIFAH%20SULONG%20HM%2013_5%201.pdf Sulong, Siti Nurhanifah (2013) Perceived tangible value, customer satisfaction and post-purchase action in off-premise catering / Siti Nurhanifah Sulong. Masters thesis, Universiti Teknologi MARA. |
| repository_type |
Digital Repository |
| institution_category |
Local University |
| institution |
Universiti Teknologi MARA |
| building |
UiTM Institutional Repository |
| collection |
Online Access |
| language |
English |
| topic |
Marketing Hospitality industry. Hotels, clubs, restaurants, etc. Food service |
| spellingShingle |
Marketing Hospitality industry. Hotels, clubs, restaurants, etc. Food service Sulong, Siti Nurhanifah Perceived tangible value, customer satisfaction and post-purchase action in off-premise catering / Siti Nurhanifah Sulong |
| description |
The rapid growth of the off-premise catering makes it essential that caterer obtain
customer satisfaction for long term survival. Customer satisfaction can be seen when
they create favorable future post-purchase action such as repeat the experienced
service and they disseminate the positive information to others. From the above
notion, this study attempted to identify how quality and monetary price is perceived in
relation to satisfaction and post-purchase action in off-premise catering. A
questionnaires were distributed to 250 customers from 10 selected off-premise
catering in Shah Alam. A series of analyses using descriptive and inferential were
used to analyze the data. The results indicate both antecedents have a positive effects
on the customer satisfaction and post-purchase action. Results of this analysis will
contribute to the services marketing theory by providing additional insights into
quality and price, satisfaction, post-purchase action. It will also helps caterers to
develop and implement market-oriented service strategies for increasing their profit.
Thus, caterers should consider the quality and price dimensions that elicit customer
satisfaction and post-purchase action. |
| format |
Thesis |
| author |
Sulong, Siti Nurhanifah |
| author_facet |
Sulong, Siti Nurhanifah |
| author_sort |
Sulong, Siti Nurhanifah |
| title |
Perceived tangible value, customer satisfaction and post-purchase action in off-premise catering / Siti Nurhanifah Sulong |
| title_short |
Perceived tangible value, customer satisfaction and post-purchase action in off-premise catering / Siti Nurhanifah Sulong |
| title_full |
Perceived tangible value, customer satisfaction and post-purchase action in off-premise catering / Siti Nurhanifah Sulong |
| title_fullStr |
Perceived tangible value, customer satisfaction and post-purchase action in off-premise catering / Siti Nurhanifah Sulong |
| title_full_unstemmed |
Perceived tangible value, customer satisfaction and post-purchase action in off-premise catering / Siti Nurhanifah Sulong |
| title_sort |
perceived tangible value, customer satisfaction and post-purchase action in off-premise catering / siti nurhanifah sulong |
| publishDate |
2013 |
| url |
http://ir.uitm.edu.my/id/eprint/12063/ http://ir.uitm.edu.my/id/eprint/12063/1/TM_SITI%20NURHANIFAH%20SULONG%20HM%2013_5%201.pdf |
| first_indexed |
2023-09-18T22:48:53Z |
| last_indexed |
2023-09-18T22:48:53Z |
| _version_ |
1777417409948286976 |