Exploring the Relationship of Service Quality on Customers Delight in Selected Restaurant of Laguna, Philippines

Abstract

This paper aimed to determine customer experiences in the pandemic situation at a local restaurant in Laguna, Philippines, and to demonstrate that there are now beyond eating experiences available in that area. The study included 150 customers from Laguna's different restaurants. The SERVQUAL Model and Customer Delight Model serve as the foundation for this study endeavour. Pearson r was used to calculate the correlation coefficient. The five dimensions used in the study are reliability, assurance, tangibles, empathy, and responsiveness. Based on the findings, personal attention and creating an emotional connection with customers are essential in interacting with customers and delivering consistent service. The findings revealed that the total customer delight experience was moderately delighted. Furthermore, the findings have shown a correlation coefficient r of 0.720, which indicates a high level of correlation. These findings demonstrated that high-quality service always equates to high-quality delight and happiness.  Findings revealed that customers want value and the whole experience rather than just the quality of the food. Customers are influenced by how they are handled at all stages of their dining experience. The study's findings serve as a foundation for future growth, demonstrating that a small restaurant can compete in the fast-growing restaurant industry by providing excellent customer service.