The food and beverage sector played a big part in contributing to the economic growth in Malaysia hence there was a major increase in the numbers of restaurants opening up for businesses. This study therefore examines factors with the aims of ensuring a sustainable development in full-service restaurants in West Malaysia. The results of this study have made a substantial contribution to restaurant owner’s’ comprehension of the fundamental components that underlie customer satisfaction and loyalty. By examining the moderating effect of the customer’s gender in full-service restaurants in West Malaysia, the objective of this study was to ascertain the relationships between the three variables (quality of the food served at the restaurant, service quality, and environment), as well as the degree to which each attribute was able to relate to diner satisfaction. The underpinning theory for this study was the Theory of Planned Behavior (TPB). Quantitative methods according to descriptive research and convenience sample strategy were utilized in this cross-sectional study. Questionnaires were distributed to 264 respondents through various online platforms such as WhatsApp, Telegram, Facebook, and email. Data collection was evaluated using the Statistical Program for Social Sciences (SPSS) version 27. In order to examine the connection between the three factors and diner’s satisfaction, various tests such as the multiple regression analysis, One-way ANOVA and Beta Coefficient test were carried out. The findings gave current restaurant owners and potential restaurant owners an overview of the different attributes influencing diner’s satisfaction at full-service restaurants in West Malaysia and also the extent of the moderating effect of diner’s gender had on each attribute. The outcome of this paper is expected to provide a sustainable growth in this industry.

Abbasi, G. A., Su-Yee, S., & Goh, Y.-N. (2020). An Integrative Approach for Determining Consumers Mobile Advertising Related Attitudes and Intentions. International Journal of Interactive Mobile Technologies (IJIM), 14(15), 95. https://doi.org/10.3991/ijim.v14i15.14955

Abdullah, D., Hamir, N., Nor, N.M., et al. (2018). Food quality, service quality, price fairness and restaurant re-patronage intention: The mediating role of customer satisfaction. International Journal of Academic Research in Business and Social Sciences, 8(17), 211–226.

Abedi, E., & Jahed, A. (2020). Investigating the effect of customer experience affinity and brand on brand equity with the mediating role of customer satisfaction in Iran Insurance company (case study: Tehran province branches customers). International Journal of Information, Business and Management, 12(1), 165–176.

Adam, I., Adongo, C. A., & Dayour, F. (2014). International Tourists’ Satisfaction with Ghanaian Upscale Restaurant Services and Revisit Intentions. Journal of Quality Assurance in Hospitality & Tourism, 16(2), 181–201. https://doi.org/10.1080/1528008x.2014.892423

Al-Majali, B. A., & Almhirat, M. (2018). The Role of European Foundation for Quality Management (EFQM) in Improving Public Sector Efficiency and It’s Impacts on Customer Satisfaction Employees Results and Corporate Image. International Journal for Quality Research, 12(3), 593–608. https://doi.org/10.18421/IJQR12.03-03

Almonawer, N. et al. (2023) 'Transformational Leadership Style and School Transformation: The Case of Secondary Schools in Kuwait', International Journal of Operations and Quantitative Management, 29 (1), pp. 51 - 67. doi: 10.46970/2022.29.1.4. Available at: https://submissions.ijoqm.org/index.php/ijoqm/article/view/160/51 (accessed: 28 January 2024).

Amat Sujangi, N. A. A., Salim, S., Deraman, F., Ismail, N., & Deraman, N. A. (2023). The factors that influence customer satisfaction towards restaurants in Malaysia. Emerging Trends in Hospitality and Tourism: Navigating the Future Landscape, 5(S1). Available online: https://myjms.mohe.gov.my/index.php/ijbtm/article/view/23658 (accessed on 4 February 2024).

Andrade, C. (2020). Sample Size and its Importance in Research. Indian Journal of Psychological Medicine, 42(1), 102–103. https://doi.org/10.4103/IJPSYM.IJPSYM_504_19

Andriyani, N., & Hidayat, Z. (2021). The influence factors on customer satisfaction and loyalty in distribution: An empirical study on Sushi Tei restaurant, Jakarta. Journal of Distribution Science, 19(6), 51–64. https://doi.org/10.15722/jds.19.6.202106.51

Annathurai, Y., Senathirajah, A. R. S., Haque, R., & Devasia, S. N. (2023). The impact of operation revitalisation strategies in power generation plants on customer satisfaction. International Journal of Professional Business Review, 8(5), e01897. https://doi.org/10.26668/businessreview/2023.v8i5.1500

Barbosa, L. C. F. M., Mathias, M. A. S., Santos, G. M., et al. (2020). How the Knowledge of the Major Researchers Is Forging the Business Strategy Paths: Trends and Forecasts from the State of the Art. Quality Innovation Prosperity, 24(3), 1. https://doi.org/10.12776/qip.v24i3.1404

Bashir, M., Ariffin, H., Baba, N., et al. (2013). The impact of food quality and its attributes on customer satisfaction at Malay restaurants. Hospitality and Tourism, 175–180. https://doi.org/10.1201/b16064-35

Beck, L., & Ajzen, I. (1991). Predicting dishonest actions using the theory of planned behavior. Journal of Research in Personality, 25(3), 285–301. https://doi.org/10.1016/0092-6566(91)90021-H

Belanche, D., Casaló, L. V., & Flavián, C. (2019). Artificial Intelligence in FinTech: understanding robo-advisors adoption among customers. Industrial Management & Data Systems, 119(7), 1411–1430. https://doi.org/10.1108/imds-08-2018-0368

Blanck, H.M., Gillespie, C., Kimmons, J.E., et al. (2008). Trends in fruit and vegetable consumption among US men and women, 1994–2005. Preventing Chronic Disease, 5(2), 1–10.

Bosnjak, M., Ajzen, I., & Schmidt, P. (2020). The theory of planned behavior: Selected recent advances and applications. Europe’s Journal of Psychology, 16(3), 352–356. https://doi.org/10.5964/ejop.v16i3.3107

Carvache-Franco, M., Orden-Mejía, M., Carvache-Franco, W., et al. (2021). Attributes of the service that influence and predict satisfaction in typical gastronomy. International Journal of Gastronomy and Food Science, 24, 100356. https://doi.org/10.1016/j.ijgfs.2021.100356

CFI Team. (2022). Variance Inflation Factor (VIF). CFI. Available online: https://corporatefinanceinstitute.com/resources/data-science/variance-inflation-factor-vif/ (accessed on 15 January 2024).

Chin, Y.H., A Rahman, A., Haque, R., Pang, A., Connie, G. (2019). Customer Satisfaction in Tourism Service Quality. American Scientific Publishers, 4, 3398-3402

Chun, S.-H., & Nyam-Ochir, A. (2020). The Effects of Fast Food Restaurant Attributes on Customer Satisfaction, Revisit Intention, and Recommendation Using DINESERV Scale. Sustainability, 12(18), 7435. https://doi.org/10.3390/su12187435

Cooper, T., Stavros, C., & Dobele, A. R. (2019). Domains of influence: exploring negative sentiment in social media. Journal of Product & Brand Management, 28(5), 684–699. https://doi.org/10.1108/jpbm-03-2018-1820

Dahal, M., Basnet, A., Khanal, S., et al. (2022). Gender Difference in Food Choice and Eating Practice and Their Association with Health among Students of Kathmandu, Nepal. Journal of Obesity, 2022, 1–10. https://doi.org/10.1155/2022/2340809

Daries, N., Cristobal-Fransi, E., Ferrer-Rosell, B., et al. (2018). Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants. Intangible Capital, 14(2), 332. https://doi.org/10.3926/ic.1090

Davy, S. R., Benes, B. A., & Driskell, J. A. (2006). Sex Differences in Dieting Trends, Eating Habits, and Nutrition Beliefs of a Group of Midwestern College Students. Journal of the American Dietetic Association, 106(10), 1673–1677. https://doi.org/10.1016/j.jada.2006.07.017

Department of Statistics Malaysia. (2020). Report on Household Expenditure Survey 2019. Available online: http://www.krinstitute.org/assets/contentMS/img/template/editor/Measuring%20Poverty_What%20about%20Eating%20Out_02092020.pdf (accessed on 10 January 2024).

Department of Statistics Malaysia. (2023). Household Expenditure Survey Report 2022. Available online: https://www.dosm.gov.my/uploads/release-content/file_20230728033849.pdf (accessed on 15 January 2024).

Erkmen, E. (2019). Managing Restaurant Attributes for Destination Satisfaction: What Goes beyond Food? Administrative Sciences, 9(1), 19. https://doi.org/10.3390/admsci9010019

Ewanlen, D. O. (2022). Exploring the Factors that Influence Customers Intention to Revisit Restaurants in Yenagoa Metropolis. Saudi Journal of Business and Management Studies, 7(6), 171–179. https://doi.org/10.36348/sjbms.2022.v07i06.001

Farooq, M., Khalil-Ur-Rehman, F., Abdurrahaman, D. T., et al. (2019). Service Quality Analysis of Private Universities Libraries in Malaysia in the Era of Transformative Marketing. International Journal for Quality Research, 13(2), 269–284. https://doi.org/10.24874/ijqr13.02-02

Fekete-Farkas, M., Gholampour, A., Bouzari, P., et al. (2021). How gender and age can affect consumer purchase behavior? Evidence from A microeconomic perspective from Hungary. AD-Minister, 39, 25–46. https://doi.org/10.17230/ad-minister.39.2

Fraser, R. A., Mohd Salehuddin, M. Z., & Zulhan, O. (2008). Customer Reaction to Service Delays in Malaysian Ethnic Restaurants. South Asian Journal of Tourism and Heritage, 1(1), 20–31.

Gazi, Md. A. I., Rahman, Md. K. H., Yusof, M. F., Masud, A. A., Islam, Md. A., Senathirajah, A. R. bin S., & Hossain, Md. A. (2024). Mediating role of entrepreneurial intention on the relationship between entrepreneurship education and employability: a study on university students from a developing country. Cogent Business & Management, 11(1). https://doi.org/10.1080/23311975.2023.2294514

Ghosn, F., Zreik, M., Awad, G., & Karaouni, G. (2024). Energy transition and sustainable development in Malaysia: Steering towards a greener future. International Journal of Renewable Energy Development. https://doi.org/10.61435/ijred.2024.60110

Goh, M.J., & Choong, C.W.W. (2020). Measuring Poverty: What about Eating Out? Khazanah Research Institute. Available online: http://www.krinstitute.org/assets/contentMS/img/template/editor/Measuring%20Poverty_What%20about%20Eating%20Out_02092020.pdf (accessed on 15 January 2024).

Gom, D., Jiony, M., & Tanakinjal, G.H. (2015). Understanding Cultural Differences in Ethnic Employees’ Work Values: A Literature Review. American Journal of Economics, 5(2), 112–118. https://doi.org/10.5923/c.economics.201501.11

Hadi, N. U., Aslam, N., & Gulzar, A. (2019). Sustainable Service Quality and Customer Loyalty: The Role of Customer Satisfaction and Switching Costs in the Pakistan Cellphone Industry. Sustainability, 11(8), 2408. https://doi.org/10.3390/su11082408

Hafiz, A.R., Iskandar, M.H., Diyana, M.S., & Nurhazirah, H. (2019). A Review on Full Service Restaurants in Malaysia. International Tourism and Hospitality Journal, 2(2) 01-06.

Hair, J., Money, A., Samouel, P., & Page, M. (2007). Research method for business. New Jersey: John Wiley & Sons.

Hanaysha, J. (2016). Testing the effects of food quality, price fairness, and physical environment on customer satisfaction in fast food restaurant industry. Journal of Asian Business Strategy, 6(2), 31–40. https://doi.org/10.18488/journal.1006/2016.6.2/1006.2.31.40

Hassan, S., & Shamsudin, Mohd. F. (2019). Measuring the Effect of Service Quality and Corporate Image on Student Satisfaction and Loyalty in Higher Learning Institutes of Technical and Vocational Education and Training. International Journal of Engineering and Advanced Technology, 8(5c), 533–538. https://doi.org/10.35940/ijeat.e1077.0585c19

Hoffman, C., & Hurst, N. (1990). Gender stereotypes: Perception or rationalization? Journal of Personality and Social Psychology, 58(2), 197–208. https://doi.org/10.1037/0022-3514.58.2.197

Jourden, A. (2019). What Malaysians Want to Eat. Entrepreneur Asia Pacific. Available online: https://www.entrepreneur.com/en-au/news-and-trends/what-malaysians-want-to-eat/331196 (accessed on 7 January 2024).

Kabir, J.M. (2016). Factors Influencing Customer Satisfaction at a Fast Food Hamburger Chain: The Relationship Between Customer Satisfaction and Customer Loyalty. Wilmington University.

Kandampully, J., & Suhartanto, D. (2000). Customer loyalty in the hotel industry: the role of customer satisfaction and image. International Journal of Contemporary Hospitality Management, 12(6), 346–351. https://doi.org/10.1108/09596110010342559

Kannan, R. (2019). The Impact of Food Quality on Customer Satisfaction and Behavioural Intentions: A Study on Madurai Restaurant. Innovative Journal of Business and Management. 6(1), 34–37. https://doi.org/10.15520/ijbm

Khalil, M. I., Haque, R., Senathirajah, A. R. B. S., Chowdhury, B., & Ahmed, S. (2022). Modeling factors affecting SME performance in Malaysia. International Journal of Operations and Quantitative Management, 28(2), 506–524. Available online: https://submissions.ijoqm.org/index.php/ijoqm/article/view/95/28 (accessed on 3 February 2024).

Khoo, J. L., Chan, W. K., So, S. K., et al. (2021). The Factors That Influence Malaysian Teenagers’ Fast Food Purchase Intention. Malaysian Journal of Business and Economics (MJBE), 8(1), 141–156. https://doi.org/10.51200/mjbe.vi.3323

Kim, C. S., & Aggarwal, P. (2016). The customer is king: culture-based unintended consequences of modern marketing. Journal of Consumer Marketing, 33(3), 193–201. https://doi.org/10.1108/jcm-01-2015-1273

Kincl, T., & Štrach, P. (2018). Gender Differences in Online Customer Satisfaction: The Asymmetric and Nonlinear Effect. Services Marketing Quarterly, 39(3), 157–174. https://doi.org/10.1080/15332969.2018.1471954

Kivela, J. (1997). Restaurant marketing: selection and segmentation in Hong Kong. International Journal of Contemporary Hospitality Management, 9(3), 116–123. https://doi.org/10.1108/09596119710164650

Kranzbühler, A., Kleijnen, M. H. P., Morgan, R. E., et al. (2017). The Multilevel Nature of Customer Experience Research: An Integrative Review and Research Agenda. International Journal of Management Reviews, 20(2), 433–456. https://doi.org/10.1111/ijmr.12140

Krejcie, R. V., & Morgan, D. W. (1970). Determining Sample Size for Research Activities. Educational and Psychological Measurement, 30(3), 607–610. https://doi.org/10.1177/001316447003000308

Kukanja, M., Planinc, T., & Jakulin, T. J. (2020). Restaurant Managers' Perceptions of Service Quality: The Mediating Role of Restaurant Size and Seating Capacity. International Journal for Quality Research, 14(1), 237–252. https://doi.org/10.24874/ijqr14.01-15

Kumar, M., Talib, S.A., & Ramayah, T. (2013). Business Research Methods. Selangor, Malaysia: Oxford University Press.

Kumar, S. (2018). Understanding Different Issues of Unit of Analysis in a Business Research Journal of General Management research. Journal of General Management research, 5(2), 70–82.

Kumari, K., & Yadav, S. (2018). Linear regression analysis study. Journal of the Practice of Cardiovascular Sciences. 4(1), 33–6. https://doi.org/10.4103/jpcs.jpcs_8_18 https://doi.org/10.4103/jpcs.jpcs_8_18

Ladipo, P. K. A., Agada, S. A., & Ighomereho, O. S. (2020). Moderating Factors and Customer Loyalty of Selected Hotels in Lagos State, Nigeria. Journal of Asian Business Strategy, 10(1), 1–12. https://doi.org/10.18488/journal.1006.2020.101.1.12

Liebman, M., Cameron, B. A., Carson, D. K., et al. (2001). Dietary fat reduction behaviors in college students: relationship to dieting status, gender and key psychosocial variables. Appetite, 36(1), 51–56. https://doi.org/10.1006/appe.2000.0383

Liew, C. W., Isa, M. B. M., Bhandari, P., Senathirajah, A. R. B. S., Haque, R., Devasia, S. N., & Al-Hunaiyyan, A. (2024). Factors influencing job satisfaction to ensure sustainable growth amongst family-owned organizations in Malaysia. Kurdish Studies, 12(1), 3144–3173. Available online: https://kurdishstudies.net/menu-script/index.php/KS/article/view/1608 (accessed on 2 February 2024).

Longart, P., Wickens, E., & Bakir, A. (2017). An Investigation into Restaurant Attributes: A Basis for a Typology. International Journal of Hospitality & Tourism Administration, 19(1), 95–123. https://doi.org/10.1080/15256480.2017.1305314

Ma, E., QU, H., & Eliwa, R. A. (2014). Customer Loyalty With Fine Dining: The Moderating Role of Gender. Journal of Hospitality Marketing & Management, 23(5), 513–535. https://doi.org/10.1080/19368623.2013.835250

Majid, M.A.A., Rojiei, A.M., Shafii, N.A.M., et al. (2021). Factors Influencing Customer Satisfaction at Fast Food Restaurant in Klang Valley, Malaysia. International Journal of Advanced Research in Economics and Finance, 3(3), 248–256.

Manippa, V., Padulo, C., van der Laan, L. N., et al. (2017). Gender Differences in Food Choice: Effects of Superior Temporal Sulcus Stimulation. Frontiers in Human Neuroscience, 11. https://doi.org/10.3389/fnhum.2017.00597

Martins, R. P., Lopes, N., & Santos, G. (2019). Improvement of the food hygiene and safety production process of a Not-for-profit organization using Business Process Model and Notation (BPMN). Procedia Manufacturing, 41, 351–358. https://doi.org/10.1016/j.promfg.2019.09.019

Meesala, A., & Paul, J. (2018). Service quality, consumer satisfaction and loyalty in hospitals: Thinking for the future. Journal of Retailing and Consumer Services, 40, 261–269. https://doi.org/10.1016/j.jretconser.2016.10.011

Menon, R. R., & Ravi, V. (2021). Analysis of barriers of sustainable supply chain management in electronics industry: An interpretive structural modelling approach. Cleaner and Responsible Consumption, 3, 100026. https://doi.org/10.1016/j.clrc.2021.100026

Meyers-Levy, J. (1989). The Influence of a Brand Name’s Association Set Size and Word Frequency on Brand Memory. Journal of Consumer Research, 16(2), 197. https://doi.org/10.1086/209208

Meyers-Levy, J., & Maheswaran, D. (1991). Exploring Differences in Males’ and Females’ Processing Strategies. Journal of Consumer Research, 18(1), 63. https://doi.org/10.1086/209241

Misiran, M., Md Yusof, Z., Sapiri, H., et al. (2022). Students Satisfaction Towards Cafeteria in University Campus—A Case Study. Journal of Statistical Modelling and Analytics, 4(2), 14–27. https://doi.org/10.22452/josma.vol4no2.2

Mohd Nazri, F.N., Simpong, D.B. and Mohd Radzi, N.A. (2022). The Effect of Restaurant Service Quality on Customer Satisfaction: A Conceptual Paper. Journal of Tourism, Hospitality & Culinary Arts (JTHCA), 14(1), 187–199.

Munfarida, I., & Arida, V. (2023). An environmental impact assessment of restaurant operation: A case study of RM Restaurant in Garut, Indonesia. IOP Conference Series: Earth and Environmental Science, 1201(1). https://doi.org/10.1088/1755-1315/1201/1/012031

Mutiawati, C., Suryani, F. M., & Anggraini, R., et al. (2022). Importance-Performance Analysis in Public Transport Level of Service: A Case Study of The Trans Koetaradja Bus in Banda Aceh. Aceh International Journal of Science and Technology, 11(1), 70–84. https://doi.org/10.13170/aijst.11.1.23146

Nezakati, H., Kuan, Y. L., & Asgari, O. (2011). Factors Influencing Customer Loyalty Towards Fast Food Restaurant. 2011 International Conference on Sociality and Economics Development, 10(1), 12–16.

Nguyen, Q., Nisar, T. M., Knox, D., et al. (2018). Understanding customer satisfaction in the UK quick service restaurant industry. The influence of the tangible attributes of perceived service quality. British Food Journal, 120(6), 1207–1222. https://doi.org/10.1108/bfj-08-2017-0449

Noble, S. M., Griffith, D. A., & Adjei, M. T. (2006). Drivers of local merchant loyalty: Understanding the influence of gender and shopping motives. Journal of Retailing, 82(3), 177–188. https://doi.org/10.1016/j.jretai.2006.05.002

Othman, Z., Zahari, M. S. M., & Radzi, S. M. (2013). Customer Behavioral Intention: Influence of Service Delivery Failures and Service Recovery in Malay Restaurants. Procedia—Social and Behavioral Sciences, 105, 115–121. https://doi.org/10.1016/j.sbspro.2013.11.013

Oyewole, P. (1999). Multi-attribute dimensions of service quality in the fast food restaurant industry. Journal of Restaurant & Foodservice Marketing, 3(3–4), 65–91. https://doi.org/10.1300/j061v03n03_06

Park, E., Chae, B., Kwon, J., & Kim, W.-H. (2020). The Effects of Green Restaurant Attributes on Customer Satisfaction Using the Structural Topic Model on Online Customer Reviews. Sustainability, 12(7), 2843. https://doi.org/10.3390/su12072843

Petrescu, D. C., Vermeir, I., & Petrescu-Mag, R. M. (2019). Consumer Understanding of Food Quality, Healthiness, and Environmental Impact: A Cross-National Perspective. International Journal of Environmental Research and Public Health, 17(1), 169. https://doi.org/10.3390/ijerph17010169

Poulain, J.-P., Laporte, C., Tibère, L., et al. (2020). Malaysian Food Barometer (MFB): A study of the impact of compressed modernisation on food habits. Malaysian Journal of Nutrition, 26(1), 1–017. https://doi.org/10.31246/mjn-2019-0042

Puteh, F., & Ong, M. H. A. (2017). Quantitative Data Analysis: Choosing Between SPSS, PLS and AMOS in Social Science Research. International Interdisciplinary Journal of Scientific Research, 3(1), 14–25.

Qin, H., & Prybutok, V. R. (2009). Service quality, customer satisfaction, and behavioral intentions in fast‐food restaurants. International Journal of Quality and Service Sciences, 1(1), 78–95. https://doi.org/10.1108/17566690910945886

Rahman, M. A., Sulaiman, Y., Nik Mat, N. K., & Hassan, Z. (2023). What influences customers to revisit full-service restaurants in Malaysia? WSEAS Transactions on Business and Economics. https://doi.org/10.37394/23207.2023.20.172

Rashidin, M. S., Javed, S., Liu, B., et al. (2020). Ramifications of Households’ Nonfarm Income on Agricultural Productivity: Evidence from a Rural Area of Pakistan. SAGE Open, 10(1), 215824402090209. https://doi.org/10.1177/2158244020902091

Retail Group Malaysia. (2022). Malaysia Retail Industry Report (November 2022). iFranchise Malaysia. Available online: https://ifranchisemalaysia.com/malaysia-retail-industry-report-november-2022-compiled-and-written-by-retail-group-malaysia.html (accessed on 15 February 2024).

Retail Group Malaysia. (2023). Malaysia Retail Industry Report (June 2023). iFranchise Malaysia. Available online: https://ifranchisemalaysia.com/malaysia-retail-industry-report-june-2023-compiled-and-written-by-retail-group-malaysia.html (accessed on 2 February 2024).

Ritchie, L. D., Lessard, L., Harpainter, P., et al. (2021). Restaurant kids’ meal beverage offerings before and after implementation of healthy default beverage policy statewide in California compared with citywide in Wilmington, Delaware. Public Health Nutrition, 25(3), 794–804. https://doi.org/10.1017/s1368980021001245

Ryu, K., Lee, H., & Kim, W. G. (2012). The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. International Journal of Contemporary Hospitality Management, 24(2), 200–223. https://doi.org/10.1108/09596111211206141

Seo, H., Lee, S.-K., & Nam, S. (2011). Factors influencing fast food consumption behaviors of middle-school students in Seoul: An application of theory of planned behaviors. Nutrition Research and Practice, 5(2), 169. https://doi.org/10.4162/nrp.2011.5.2.169

Serhan, M., & Serhan, C. (2019). The Impact of Food Service Attributes on Customer Satisfaction in a Rural University Campus Environment. International Journal of Food Science, 2019, 1–12. https://doi.org/10.1155/2019/2154548

Siah, L.C. (2020). Factors Influencing Customer Satisfaction in Johor Bahru Fast Food Industry. Journal of Arts & Social Sciences, 4(1), 59–71.

Smith, R. A., White-McNeil, A., & Ali, F. (2020). Students’ perceptions and behavior toward on-campus foodservice operations. International Hospitality Review, 34(1), 13–28. https://doi.org/10.1108/ihr-06-2019-0010

Srivast, S. K., Mishra, A., Singh, S., et al. (2022). Household food waste and theory of planned behavior: A systematic review and meta-analysis. Environmental Science and Pollution Research. https://doi.org/10.21203/rs.3.rs-1906539/v1

Stan, V. (2015). Does Consumer Gender Influence The Relationship Between Consumer Loyalty And Its Antecedents? Journal of Applied Business Research (JABR), 31(4), 1593. https://doi.org/10.19030/jabr.v31i4.9339

Strenitzerová, M., & Gaňa, J. (2018). Customer Satisfaction and Loyalty as a Part of Customer-Based Corporate Sustainability in the Sector of Mobile Communications Services. Sustainability, 10(5), 1657. https://doi.org/10.3390/su10051657

Sürücü, L., & Maslakçi, A. (2020). Validity and Reliability in Quantitative Research. Business & Management Studies: An International Journal, 8(3), 2694–2726. https://doi.org/10.15295/bmij.v8i3.1540

Talapatra, S., Santos, G., & Gaine, A. (2022). Factors Affecting Customer Satisfaction in Eatery Business- An empirical study from Bangladesh. International Journal for Quality Research, 16(1), 163–176. https://doi.org/10.24874/ijqr16.01-11

Talapatra, S., Santos, G., Uddin, K., et al. (2019). Main benefits of integrated management systems through literature review. International Journal for Quality Research, 13(4), 1037–1054. https://doi.org/10.24874/ijqr13.04-19

Tommasetti, A., Singer, P., Troisi, O., et al. (2018). Extended Theory of Planned Behavior (ETPB): Investigating Customers’ Perception of Restaurants’ Sustainability by Testing a Structural Equation Model. Sustainability, 10(7), 2580. https://doi.org/10.3390/su10072580

Truong, N., Nisar, T., Knox, D., et al. (2017). The influences of cleanliness and employee attributes on perceived service quality in restaurants in a developing country. International Journal of Culture, Tourism and Hospitality Research, 11(4), 608–627. https://doi.org/10.1108/ijcthr-11-2016-0111

Uccula, A., & Nuvoli, G. (2017). Body perception and meal type across age and gender on a Mediterranean island (Sardinia). Psychology, Health & Medicine, 22(10), 1210–1216. https://doi.org/10.1080/13548506.2017.1307997

Ursachi, G., Horodnic, I. A., & Zait, A. (2015). How reliable are measurement scales? External factors with indirect influence on reliability estimators. Procedia Economics and Finance, 20(1), 679–686. https://doi.org/10.1016/S2212-5671(15)00123-9

Vinayak, S., & Kumari, N. (2019). Role of Gender in the Satisfaction level of Restaurant Customers. Think India Journal, 22(35), 219–233.

Wang, L. W., Tran, T. T., & Nguyen, N. T. (2014). Analyzing factors to improve service quality of local specialties restaurants: A comparison with fast food restaurants in southern Vietnam. Asian Economic and Financial Review, 4(11), 1592–1606.

Wu, H.-C., & Ko, Y. J. (2013). Assessment of Service Quality in the Hotel Industry. Journal of Quality Assurance in Hospitality & Tourism, 14(3), 218–244. https://doi.org/10.1080/1528008x.2013.802557

Yin, R.K. (2009). Case study research, design and methods (4th ed.). In: Newbury Park, CA, SAGE Publications.

Yong, H.S., & Liu, Y. (2020). The Influence of Quality of Physical Environment, Food and Service on Customer Trust, Customer Satisfaction, and Loyalty and Moderating Effect of Gender: An Empirical Study on Foreigners in South Korean Restaurant. International Journal of Advanced Culture Technology, 8(3), 172–185. https://doi.org/10.17703/IJACT.2020.8.3.172

Zahari, M.S., Othman, Z., Hashim, R., & Ibrahim, S. (2010). Do Thai Foods Outshine Malaysians Foods Locally and Internationally. Journal of Tourism, Hospitality and Culinary Arts, 5(4), 142–149.

Zheng, Y. (2010). A study of factors determining the choice among international restaurants by Bangkokians, Assumption Journals. 4(1), 10–98.

Zhong, Y., & Moon, H. C. (2020). What Drives Customer Satisfaction, Loyalty, and Happiness in Fast-Food Restaurants in China? Perceived Price, Service Quality, Food Quality, Physical Environment Quality, and the Moderating Role of Gender. Foods, 9(4), 460. https://doi.org/10.3390/foods9040460