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服务费,在西方称为小费。小费(保证服务快捷)一般被认为是对优秀服务的激励性的奖励。本课题重点研究了与顾客给服务员小费比例相关的因素。论文分析了一些特定的导致“小费级别”的特殊的变量。“小费级别”是一个尺度,可以反映顾客对于服务人员提供的服务所形成的感觉,并且可以方便餐馆管理者增加顾客的满意度。本文的方法论是一个建立在随机样本抽取和刻度值式问卷基础之上的调查。这个调查是在得克萨斯州的两家中国餐馆——KimSon 和 Panda Garden 中进行的。种族背景、服务质量和顾客满意度明显与小费比例有关。食物的价值、环境的整洁程度和顾客的总体满意度是小费比例的预报器。最后,小费级别确实是以小费比例为基础的服务质量和顾客满意度重要的表现。
Service charge, called tip in the West. Gratuities (quick service) are generally considered rewarding incentives for good service. This topic focuses on the factors associated with the percentage of customers hiring waiters. The paper analyzed a few specific variables that led to “tip level.” Tipping level is a yardstick that reflects the customer’s perception of the service provided by the service staff and allows the restaurant manager to increase customer satisfaction. The methodology in this article is a survey based on random sample extraction and scale value questionnaires. The survey was conducted at two Chinese restaurants in Texas, Kim Son and Panda Garden. Ethnic background, quality of service and customer satisfaction are clearly related to the percentage of tips. The value of food, the cleanliness of the environment, and the overall customer satisfaction are predictors of the percentage of tips. Finally, the tip level is indeed an important indicator of service quality and customer satisfaction based on the tip size.