Face-to-face interviews with more than 8,000 residents and tourists, conducted in August and September, showed that customer satisfaction levels for F&B, and tourism players such as hotels and attractions, have hit record highs since the CSISG was first compiled in 2007. "It is intuitively obvious for F&B businesses to focus on improving food quality and our analysis supports this notion, that food quality is the biggest lever to customer satisfaction. However, the savvy restaurateur also appreciates that customers do not consume their food in a vacuum, and that the dining experience plays a significant role in the overall satisfaction of customers," said Marcus Lee, Academic Director of ISES.
Link:
https://www.smu.edu.sg/sites/default/files/smu/news_room/smu_in_the_news/2013/so...