Literature review of three-dimensional customer perceived quality factors analysis in increasing customer satisfaction and behavioral intentions

Abstract

The increasing number of brand names and outlets of Fast Casual Restaurant now requires companies in the fast-casual restaurant sector to implement the right strategy to remain existing and dominate the existing market. One of them is by knowing three-dimensional Customer Perceived Quality factors from its restaurant brand in its main effort to give maximum customer satisfaction so that new and old customers still want to come and buy again at restaurant. Three-dimensional Customer Perceived Quality factors, such as Quality of Physical Environment, Food Quality and Service Quality are inseparable entities, complementary to one another. The result of this Systematic Literature Review is to map out possible possibilities for further research on three-dimensional Customer Perceived Value Factors for Customer Satisfaction & Behavioral Intentions especially in Fast Casual Restaurant.