DINESERV Restaurant Service Quality Scale
DINESERV is a 29-item instrument developed by Stevens, Knutson, and Patton in 1995 to measure perceived service quality in restaurants. It adapts the five generic SERVQUAL dimensions of Parasuraman, Zeithaml, and Berry — tangibles, reliability, responsiveness, assurance, and empathy — to the specific realities of foodservice, where the meal experience blends physical surroundings, the dependability of order delivery, staff attentiveness, the competence and trustworthiness of servers, and individualized care. By administering DINESERV to diners, an operator obtains a structured reading of how customers perceive quality across these dimensions, can locate where the experience falls short, and can prioritize improvements. The scale has become one of the most widely used purpose-built measures of restaurant service quality.
पूरी विधि पढ़ें
यह खंड पढ़ने के लिए निःशुल्क खाते से साइन इन करें।
पद्धति मानचित्र
सम्बन्धित पद्धतियों का परिवेश — अन्वेषण हेतु किसी नोड का चयन करें।
स्रोत
- Stevens, P., Knutson, B., & Patton, M. (1995). DINESERV: A Tool for Measuring Service Quality in Restaurants. Cornell Hotel and Restaurant Administration Quarterly, 36(2), 56-60. DOI: 10.1177/001088049503600226 ↗
- Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1988). SERVQUAL: A Multiple-Item Scale for Measuring Consumer Perceptions of Service Quality. Journal of Retailing, 64(1), 12-40. link ↗
इस पृष्ठ का उद्धरण कैसे दें
ScholarGate. (2026, June 23). DINESERV: A Tool for Measuring Service Quality in Restaurants. ScholarGate. https://scholargate.app/hi/tourism-hospitality/dineserv-scale
कौन-सी पद्धति?
इस पद्धति को उसकी निकटतम सजातीय पद्धतियों के साथ रखकर उन्हें साथ-साथ पढ़ें — पुस्तकालय पुस्तकें मेज़ पर रख देता है; चुनाव आपका है।
- HISTOQUAL Heritage Service Quality ScaleTourism Hospitality↔ तुलना करें
- Hospitality Critical Incident TechniqueTourism↔ तुलना करें
- LODGSERV Lodging Service Quality IndexTourism Hospitality↔ तुलना करें
- Mystery Shopping AuditTourism↔ तुलना करें