@article{2017,title={Investigation Of Service Quality Dimensions and Scales in Food and Beverage Operations},abstractNode={In parallel with the development of the service sector, food and beverage businesses have also made significant progress. Scientists have also done a lot of scientific research on the sector in order to contribute to this development and to offer solutions to current problems. The aim of this study is to shed light on the past literature by scanning studies on the quality and extent of service quality in food and beverage business and at the same time being a guiding resource for researchers who want to work on this issue. In this study, a comprehensive literature survey was conducted and the concept of service quality was defined by different aspects and the service quality dimensions and models were classified with the help of tables. As a result; (i) it is very difficult to define the concept of service quality because of the abstract nature of service. (ii) Despite the many dimensions of service quality dimensions, food quality, service quality and physical assets are shaped around the main dimensions. (iii) Service quality measurement model, it is observed that an original measurement model other than the SERVQUAL scale can not be created. (vi) The food and beverage sector specific measurement model is the DINESERV scale produced from the SERVQUAL scale.},author={İlhami TUNCER},year={2017},journal={Journal of Academic Value Studies (JAVStudies)}}