Measurement Scale Proactive Service 1. The staff knows members’ name and food preference. 2. The staff proactively checks with members’ need. 3. The staff takes ownership by following through with the member interaction. Customization/Flexibility 1. The restaurant is able to meet my special needs. 2. The restaurant works together with members to provide the best menu for their specific needs. 3. The restaurant provides tailored menu to each member individually. Consistency 2 1 . . The quality of food at the restaurant is very consistent. 3. TC ohme rme sutnaiucraat inotns ei sr vdeesp ceonndsaibsltee natnmd ec onnus i s t e n t .
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