Author(s): Aravind Kumar Rai,Mukesh Shekhar, Shweta Upamanyu and Anmol Mehta
The quality of food is a fundamental component to satisfy the dining experience in a restaurant. However, most of the literature found is either on service delivery or on customer experiences. Furthermore, there is a lack of quantitative studies to establish the important food quality parameters that are perceived by the customers of fine dining restaurant in India. This study adopted a mix-method approach. The Scopus data base was explored with the help of bibliometric analysis to identify the emerging area of research on food quality and factor analysis was applied to identify its dimensions. The result showed that there is a strong linkage between food quality and customers’ dining experience and appearance, aroma & texture, service, and taste are the identified dimensions of food quality in fine dining restaurants. Hence, restaurant managers should pay more attention to the identified factors to enhance their business.