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This study investigates the relationship of service quality, food quality and image on customer loyalty at a hotel restaurant in Terengganu, Malaysia. A cross-sectional, quantitative approach consists of questionnaire was employed. Measures of service quality, food quality, image and customer loyalty were administered using convenience sample. A total of 231 usable data was analyzed using multiple regression. Food quality, service quality and image had significant contribution on customer loyalty (p < .001). It revealed that service quality made the largest unique contribution (=.426), followed by image (=.251) and food quality (=.234). Improving food quality, service quality and image are not only enhancing customer loyalty, but helps to improve the restaurant's reputation and enhance sustainability.
Majid et al. (Sun,) studied this question.