The present work proposes a new Multi-Criteria-Decision-Analysis (MCDA)-based approach integrating the DINESERV model along with the hierarchical TOPSIS method as measurement tool for evaluating quality in the restaurant services context. More in detail, on the basis of the DINESERV theoretical framework of the restaurant service quality, hierarchical TOPSIS is applied to compare quality of restaurant services. Actually, due to the prioritization process of hierarchical TOPSIS, investigated services providers are consistently and effectively assessed against criteria and sub-criteria of DINESERV, so allowing the identification of both best practices and weaknesses of delivered services to be addressed. Moreover, the approach also comprises features of the fuzzy set theory to handle the possible vagueness, subjectivity and uncertainty of involved experts in the evaluation process. The developed case study allows to practitioners and researchers to better understand from a practical perspective the proposed approach. In particular, it is considered with reference to the three major restaurants of the University of Palermo, showing the applicability of the approach and that obtained results can constitute a significant driver in pursuing focused service quality improvements in the investigated context

lupo toni, Bellomo Elvira (2019). DINESERV along with fuzzy hierarchical TOPSIS to support the best practices observation and service quality improvement in the restaurant context. COMPUTERS & INDUSTRIAL ENGINEERING, 137 [10.1016/j.cie.2019.106046].

DINESERV along with fuzzy hierarchical TOPSIS to support the best practices observation and service quality improvement in the restaurant context

lupo toni
;
2019-01-01

Abstract

The present work proposes a new Multi-Criteria-Decision-Analysis (MCDA)-based approach integrating the DINESERV model along with the hierarchical TOPSIS method as measurement tool for evaluating quality in the restaurant services context. More in detail, on the basis of the DINESERV theoretical framework of the restaurant service quality, hierarchical TOPSIS is applied to compare quality of restaurant services. Actually, due to the prioritization process of hierarchical TOPSIS, investigated services providers are consistently and effectively assessed against criteria and sub-criteria of DINESERV, so allowing the identification of both best practices and weaknesses of delivered services to be addressed. Moreover, the approach also comprises features of the fuzzy set theory to handle the possible vagueness, subjectivity and uncertainty of involved experts in the evaluation process. The developed case study allows to practitioners and researchers to better understand from a practical perspective the proposed approach. In particular, it is considered with reference to the three major restaurants of the University of Palermo, showing the applicability of the approach and that obtained results can constitute a significant driver in pursuing focused service quality improvements in the investigated context
Settore ING-IND/16 - Tecnologie E Sistemi Di Lavorazione
lupo toni, Bellomo Elvira (2019). DINESERV along with fuzzy hierarchical TOPSIS to support the best practices observation and service quality improvement in the restaurant context. COMPUTERS & INDUSTRIAL ENGINEERING, 137 [10.1016/j.cie.2019.106046].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/388159
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