Quality And Product Quality In The Food And Beverage Industry

In food and beverage industry, product quality is one dimension that could able to judge by the consumers after the dining based on the taste of the food, the freshness of the food, the presentation and portion size (Brotherton, 2008). Product quality also often see from the attribute performance of the product. (Reid & Bojanic, 2012). The food suppliers have to understand the consumer's perception on the quality products since the quality product would be the impact on what the customers paying for and their repurchase intention the products in future (Grunert, 1997). Product quality would defined also excellence and for instance, the customer's perceived quality would defined as the judgemental of the customers towards the product quality either failed or success after experienced the products (Zeithaml, 1988). The product quality is defined as the tangible products and also the customers use the product quality to measure the output (Baker and Crompton, 2000).

Positive behavioral intention such words of mouth and purchase the products again will be involved when the customers have experience the high perceived quality of the products (Kirmani and Baugartner, 2000). Ryu and Han (2009) stated that quality of food is significantly indicates the purchase intention in the restaurant and Sulek and Hensley (2004) supported the food quality tends to be the most significantly high which has 17% of repeat-patronage intentions. From this two studies, it proved that the food quality is one of the factor of the overall restaurant experience (Sulek and Hensley, 2004). According to Kivela, Inbakaran & Reece (1999), the model of dining satisfaction and return patronage to they used have found out that there are many attributes of the food quality such as the food presentation, taste of the food, the variety of food on the menu and the temperature of the