Assessment of service quality dimensions in the fast food restaurants

In marketing literature, the study of service quality has focused on customer overall evaluation. The knowledge of the customer perceptions with regards to this complex construct constitutes powerful information on the measurement of company performance and management of strategic projects in the fast food restaurant industry. The development of a valid tool for measuring perceived service quality in the fast food restaurant industry has been proposed using a multi-dimensional and hierarchical model, where service quality is viewed as a higher-order constructs underlying three primary dimensions, which are defined by 10 sub dimensions.