Objectives and Scope of The Study: Primary Objective

Objectives and Scope of the Study
The purpose of this independent study is to gather opinions of customers who experience
the services of Paragon restaurant and to achieve a better understanding of how the
customers perceive and experience to the service provide. To find out the expectation levels
of services at the restaurant in customer’s mind. Also, to identify the problem areas
regarding service quality issues at the restaurant.
According to consumers’ demanding are changing over time and competitions are fiercer
among restaurants as stated above. The research has intention to find out how customers
currently perceive the service quality at Paragon restaurant in order to keep important
customers and to understand the areas that the restaurant needs to make an improvement to
more effectively
PRIMARY OBJECTIVE:
 To study Consumer perception of service quality at PARAGON RESTAURANT
,Calicut
SECONDARY OBJECTIVE:
 The research has intention to find out how customers currently perceive the service
quality at PARAGON restaurant in order to keep important customers and to
understand the areas that the restaurant needs to make an improvement to more
effectively.
 To study the opinion of the customer about the price, quality, service.
 To study the taste and preference level of PARAGON customers.
 To know about the complaints and feedback of customer.
SCOPE OF THE STUDY
The study is based on the Consumer perception of service quality at PARAGON

RESTAURANT with special reference to Kozhikode district. The study aims to explore in
details about the attitudes of customers on how customers currently perceive the quality
services during the experience at Paragon Restaurant.
This study will take the perception of 120 selective customers of PARAGON
RESTUARANT .This study would be useful for company and it would be useful for
companies to make strategies according to collected information.
5.1. Introduction
Service quality is viewed as a foundation for success for many firms; therefore, many
service firms are considering and promoting service quality as a way to differentiate
themselves and to create competitive advantage. Also, many companies are trying to find
ways to improve and provide excellent service quality to satisfy customer needs. However,
an important key to success is that the company chooses the right strategy that match
customer requirements.
5.2. Findings
Determining customer expectations and perceptions is essential to delivering
service quality to meet their requirements. From data analysis the results showed that
Paragon restaurant failed to meet their customers’ expectations in all five dimensions
The restaurant was unable to close Gap 5 or customer gap. The following is
discussion in main problems during operation of Paragon restaurant.
 Reliability was the highest expectation score and it was the highest perception
score. For restaurant services, it implied that customers expected in a very high
level of service on reliability, and they perceived high level of reliability service
dimension from the restaurant. Customers wanted to get the service right at the
first time and they wanted the restaurant to show sincere interest in solving their
problems. Therefore, reliability was the main problem of Paragon restaurant so the
restaurant must emphasize on improving this dimension as the first priority.
 Responsiveness is the second highest expectation score. In contrast, it is the lowest

perception scores. It implied that Paragon restaurant did not provide prompt service
to customers. The restaurant did not response to their request immediately, and lack
of willingness to help them. Therefore, responsiveness was the main problem of
Paragon restaurant. Thus, the restaurant need to improve this dimension to show
that they aware of good relationship with customers.
 Empathy is the third highest gap among five dimensions. For restaurant services,
customers want individual attention and personalized service. Similar to
Reliability and Responsiveness dimension, empathy is also need improvement.
Although the gap is smaller when compared to reliability and responsiveness
dimension, Paragon restaurant should consider and improve in Empathy for better
service offer.
 Assurance dimension is the second lowest gap among five dimensions. However,
the result showed that customers thought that this dimension is important for
services. Also, they expected the performance of Paragon restaurant in high level of
the restaurant’s staff that is courtesy and has skills and knowledge to perform
services. Therefore, the restaurant should focus on assurance and trust as well.
 Tangible is the lowest expectation score. On the contrary, it is the second highest
perception score. Tangible is the lowest gap among five dimensions. It implied that
Paragon restaurant match the customer expectation most when compared to all five
dimensions. It can be said that the restaurant has good facilities and equipment’s.
Therefore, tangible dimension is also important in improving service quality of the
restaurant.
 Reliability was the most important dimension viewed by customers in evaluating

service quality then followed by responsiveness and tangible was low level in
influence on overall service quality. Therefore, the restaurant must emphasize on
improving Reliability as top priority since it was the biggest gap and perceived by
customers that it was the most important as well. Although tangible is the least
important among five dimensions, the restaurant remain to combine tangible with
another dimension to create a service quality strategy for the restaurant.
 The restaurant failed to meet their customers’ expectations. Therefore, the

restaurant must strive for success in exceeding or meeting customer expectations
and have to continuously improve their service quality to satisfy their customers by
focusing on reliability and responsiveness that are the most important to customers
to maximize its effectiveness in their services.
5.3. Suggestion’s
 According to the findings the research results showed that reliability and
responsiveness were the main problems of Paragon restaurant. To ensure that the
gap between customer expectations and perceived performance of service delivery is
reduced as much as possible, Paragon restaurant should do as follows:
 Regarding to topic Reliability, the restaurant needs to improve Reliability dimension

as top priority. The restaurant must ensure that their marketing communications to
potential customers is realistic because over statements about reliability to public
lead to high expectations. If the restaurant cannot deliver the services as promise,
customers perceive that the restaurant deliver poor service quality and lead to
dissatisfaction. Also, maintaining customers’ level of perceived quality alone is
insufficient if the customer expectations are increasing.
 Regarding to topic responsiveness, the restaurant needs to improve Responsiveness

dimension. The restaurant needs to well train their employees who are in regular
contact with customers to perform services to meet customer expectation. To be
success, the leadership and commitment of management are also necessary to create
the service culture with positive attitude towards customer service in dealing with
customer’s requests, questions, complaints and problems.
 Regarding to topic Responsiveness, the restaurant lack of willingness to help and did
not response to their requests and complaints immediately. Therefore, the restaurant
should focus on customer relationship management programs to improve good
relationships with existing customers in long-term.
5.4. Conclusion
Service quality is an important key for business success because it provides a lot of
benefits. From this study, the customers of Paragon restaurant did not perceive the services
delivered from the restaurant as they expected. The restaurant needs to be aware of
reliability dimension as top priority and must emphasize on responsiveness. In addition, the
restaurant should train their employees, monitor their marketing communication, and
conduct customer relationship program to close the gap and to secure long-term
relationship.

Objectives and Scope of The Study: Primary Objective

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Objectives and Scope of The Study: Primary Objective

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Objectives and Scope of the Study

The study is based on the Consumer perception of service quality at PARAGON

 Responsiveness is the second highest expectation score. In contrast, it is the lowest

 Reliability was the most important dimension viewed by customers in evaluating

 The restaurant failed to meet their customers’ expectations. Therefore, the

 Regarding to topic Reliability, the restaurant needs to improve Reliability dimension

 Regarding to topic responsiveness, the restaurant needs to improve Responsiveness

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