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The purpose of this study is to identify whether the senior citizens' perceived service levels differ among the quick service, casual dining, and fine dining restaurant. A total of 429 senior citizens participated in this study. Descriptive analysis, ANOVA, and Scheffe post hoc multiple comparisons were conducted. The information regarding senior citizens' dining behaviors was updated in this study. Overall, the quality levels of restaurants' services were moderately higher than the levels that senior citizens expected. However, senior citizens' perceptions for the service performance and perceived value were essentially different in some aspects among three restaurant sectors.
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Hu et al. (2008) studied this question.
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