Staff View: Developing a Multi-Dimensional Service Experience Model for Halal Food Resturants / Voon Boo Ho … [et.al.].

Developing a Multi-Dimensional Service Experience Model for Halal Food Resturants / Voon Boo Ho … [et.al.].

A customer's personal effect and/or emotional experience of a service could play a greater role than any other factors in ensuring business success in this ever competitive business environment (Kim, Cha, Knutson and Beck, 2011). A satisfactory and positive personal experience with a service-ba...

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Main Authors:	Voon, Boo Ho, Harrisson Tama, Muhammad Harrizz, Suhaimi, Rosita
Format:	Research Reports
Language:	English
Published:	2013
Subjects:	H Social Sciences (General) HD Industries. Land use. Labor Food industry and trade. Halal food industry. Certification
Online Access:	https://ir.uitm.edu.my/id/eprint/57103/1/57103.pdf https://ir.uitm.edu.my/id/eprint/57103/
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id	my.uitm.ir.57103
record_format	eprints
spelling	my.uitm.ir.571032022-03-17T16:13:24Z https://ir.uitm.edu.my/id/eprint/57103/ Developing a Multi-Dimensional Service Experience Model for Halal Food Resturants / Voon Boo Ho … [et.al.]. Voon, Boo Ho Harrisson Tama, Muhammad Harrizz Suhaimi, Rosita H Social Sciences (General) HD Industries. Land use. Labor Food industry and trade. Halal food industry. Certification A customer's personal effect and/or emotional experience of a service could play a greater role than any other factors in ensuring business success in this ever competitive business environment (Kim, Cha, Knutson and Beck, 2011). A satisfactory and positive personal experience with a service-based transaction (e.g. foodservice) may lead to repeat purchases from the same vendor (McKenzie, 2000). In fact, every stage of a service delivery should provide authentic experiences. Gilmore and Pine (2007) hinted that the experience authenticity is crucial for effective management. They argued that such a unique experience, authenticity, should be the primary source of differentiation, which is the real value demanded by the customers. Customer experience has been regarded as an useful marketing tool as well as a way to gain superior service performance (e.g. Kim et al., 2011; Kim and Moon, 2009; Qu, 1997; Woo et al., 2009; Wong, 2004). Nevertheless, there has been scant attention and even less emphasis on an empirical research to investigate the emotional service experience and quality practices of the priority service sector such as Halal foodservice. The customer emotional experience and service practices of the Halal restaurants or food establishments need to be understood and measured for effective and efficient management of the Halal foodservice to benefit the public especially the Muslim customers. 2013-10 Research Reports NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/57103/1/57103.pdf ID57103 Voon, Boo Ho and Harrisson Tama, Muhammad Harrizz and Suhaimi, Rosita (2013) Developing a Multi-Dimensional Service Experience Model for Halal Food Resturants / Voon Boo Ho … [et.al.]. [Research Reports]
institution	Universiti Teknologi Mara
building	Tun Abdul Razak Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Teknologi Mara
content_source	UiTM Institutional Repository
url_provider	http://ir.uitm.edu.my/
language	English
topic	H Social Sciences (General) HD Industries. Land use. Labor Food industry and trade. Halal food industry. Certification
spellingShingle	H Social Sciences (General) HD Industries. Land use. Labor Food industry and trade. Halal food industry. Certification Voon, Boo Ho Harrisson Tama, Muhammad Harrizz Suhaimi, Rosita Developing a Multi-Dimensional Service Experience Model for Halal Food Resturants / Voon Boo Ho … [et.al.].
description	A customer's personal effect and/or emotional experience of a service could play a greater role than any other factors in ensuring business success in this ever competitive business environment (Kim, Cha, Knutson and Beck, 2011). A satisfactory and positive personal experience with a service-based transaction (e.g. foodservice) may lead to repeat purchases from the same vendor (McKenzie, 2000). In fact, every stage of a service delivery should provide authentic experiences. Gilmore and Pine (2007) hinted that the experience authenticity is crucial for effective management. They argued that such a unique experience, authenticity, should be the primary source of differentiation, which is the real value demanded by the customers. Customer experience has been regarded as an useful marketing tool as well as a way to gain superior service performance (e.g. Kim et al., 2011; Kim and Moon, 2009; Qu, 1997; Woo et al., 2009; Wong, 2004). Nevertheless, there has been scant attention and even less emphasis on an empirical research to investigate the emotional service experience and quality practices of the priority service sector such as Halal foodservice. The customer emotional experience and service practices of the Halal restaurants or food establishments need to be understood and measured for effective and efficient management of the Halal foodservice to benefit the public especially the Muslim customers.
format	Research Reports
author	Voon, Boo Ho Harrisson Tama, Muhammad Harrizz Suhaimi, Rosita
author_facet	Voon, Boo Ho Harrisson Tama, Muhammad Harrizz Suhaimi, Rosita
author_sort	Voon, Boo Ho
title	Developing a Multi-Dimensional Service Experience Model for Halal Food Resturants / Voon Boo Ho … [et.al.].
title_short	Developing a Multi-Dimensional Service Experience Model for Halal Food Resturants / Voon Boo Ho … [et.al.].
title_full	Developing a Multi-Dimensional Service Experience Model for Halal Food Resturants / Voon Boo Ho … [et.al.].
title_fullStr	Developing a Multi-Dimensional Service Experience Model for Halal Food Resturants / Voon Boo Ho … [et.al.].
title_full_unstemmed	Developing a Multi-Dimensional Service Experience Model for Halal Food Resturants / Voon Boo Ho … [et.al.].
title_sort	developing a multi-dimensional service experience model for halal food resturants / voon boo ho … [et.al.].
publishDate	2013
url	https://ir.uitm.edu.my/id/eprint/57103/1/57103.pdf https://ir.uitm.edu.my/id/eprint/57103/
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score	13.211869

Developing a Multi-Dimensional Service Experience Model for Halal Food Resturants / Voon Boo Ho … [et.al.].

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