Development of Taband restaurant rating scale utilizing mixed methods

SEZGİN E.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, cilt.27, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 27
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.ijgfs.2021.100458
  • Dergi Adı: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Social Sciences Citation Index (SSCI), Scopus, Food Science & Technology Abstracts
  • Anahtar Kelimeler: Rating systems, Restaurants, Scale development, Mixed methods, WORD, COMMUNICATION, INFORMATION
  • Anadolu Üniversitesi Adresli: Evet

Özet

Rating systems (RSs) are important for promotional efforts of service business and restaurants are not exceptions. However, current RSs are presumed to have some problems in transparency, objectivity, competence as well as in recognition. The purpose of this study is to design and develop a multidimensional restaurant rating scale, taking into account the shortcomings of elitist, democratic and academic/independent RSs. Using semi-structured face-to-face interviews with 12 restaurant experts and employing content analysis on the data, the Taband restaurant rating scale was developed. The reliability and validity of the scale was supported by exploratory factor analysis (EFA) (655 participants as first data set) and confirmatory factor analysis (CFA) (597 participants as second data set). The final version of the scale was composed of 42 items with 10 dimensions, and 20 new items were added to the restaurant rating literature via the present study.