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Elements that Contribute to Customer Satisfaction in Indian Restaurants - An Exploratory Study of Two Indian Restaurants in the Manawatu Region, New Zealand

ATITHYA: A Journal of Hospitality

Volume 4 Issue 2

Published: 2018
Author(s) Name: Mohini Rasal | Author(s) Affiliation: Assistant Professor, AISSMS Collage of Hotel Management, Pune, Maharashtra, India.
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Abstract

New Zealand is becoming more diverse, culturally and ethnically. This diversity is very well reflected in the availability of cuisines in restaurants nationwide. There are growing trends followed by people such as trying out new and exotic foods, interest in vegetarian meals as well as adapting vegan and gluten-free food etc. In particular, Asian foods are becoming more popular with cuisines from China, India and Thailand. With the recent increase of settlers from South Asian countries, ethnic restaurants have bloomed simultaneously and added to the growth of the restaurant industry. Subsequently, competition has become more intense. The aim of the research is to investigate the primary elements of food quality, service quality and price affecting customer satisfaction by using the case studies of two Indian restaurants in the Manawatu region.

Keywords: Customer Satisfaction, Indian Restaurants, Food Quality, Service Quality

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