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|Title:||Customer satisfaction with sommelier services of upscale Chinese restaurants in Hong Kong||Author(s):||Chan, Carol Wai Yee||Author(s):||Lau, T.
Cheung, M. L.
Pires, G. D.
|Issue Date:||2019||Publisher:||Emerald||Journal:||International Journal of Wine Business Research||Volume:||31||Issue:||4||Start page:||532||End page:||554||Abstract:||
The abolishment of the wine tax in Hong Kong has led to increased wine consumption and increased demand for wine-related professionals, such as sommeliers. Yet the importance of sommeliers’ value-adding performance in the context of upscale Chinese restaurants has not been examined. To address this gap, the SERVQUAL framework is adopted to examine the influence of sommeliers’ service quality (SQ) on customer satisfaction (CS) and loyalty in the context of upscale Chinese restaurants in Hong Kong.
The survey method is used to collect data from 302 units of the population of interest, partial least square-structural equation modelling (PLS-SEM) is used to test the links between constructs.
Four of the seven dimensions of sommeliers’ service quality, namely, empathy, tangibles, credibility and assurance, have a significant positive impact on customer satisfaction and customer loyalty, whereas the impact of perceived value and responsiveness on customer satisfaction and customer loyalty is positive but only marginally significant. Reliability has a weak and non-significant impact on customer satisfaction and customer loyalty.
Examining a small number of upscale Chinese restaurants in Hong Kong limits generalisation of the findings to other contexts. Replication of the research in different contexts will enhance generalizability. In terms of implications, the discussion highlights the importance of sommeliers’ service performance on customers’ SQ perceptions SQ, CS and loyalty, all of which are important variables for restaurateurs.
To the best of the authors’ knowledge, this is the first study of the influence of the quality of sommelier’s SQ on CS and loyalty in upscale Chinese restaurants in Hong Kong. Given the lack of attention to this service role in the literature, the study contributes theory from which further understanding can develop.
|URI:||https://repository.cihe.edu.hk/jspui/handle/cihe/813||DOI:||10.1108/IJWBR-10-2018-0060||CIHE Affiliated Publication:||Yes|
|Appears in Collections:||HS Publication|
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