| dc.description.abstract | One of the most significant aspects in determining a firm's achievement is its aptitude to satisfy customers with its goods and services. Consumer loyalty is something imperative that ought to be accomplished by the organization. Customers who are dissatisfied with the services they receive are more likely to abandon the business (Skrede & Tveteraas, 2019, pp. 1286-1301). The organization normally takes estimations to decide the degree of consumer loyalty with the goal that it can take a stab at the best service. According to Oklevik et al. (2019, pp. 1804-1824), reliability, assurance, tangibility, empathy, and responsiveness are the five theme variables that can be used to measure service quality. User-generated content (UGC) about food has been the subject of recent research that has cast doubt on its credibility and relevance. In any case, diners’ both international tourists and local citizens do not just peruse and use data from the Web during their pre-booking decision process, they also in addition, post content on the Web during and post-dining stages.
Moreover, these data are helpful and significant to other sushi restaurants' decision cycles, however, in various degrees. So, what makes a UGC useful, and who is it for? TripAdvisor customer feedback on restaurant experiences in Norway was gathered to comprehend these questions better. The findings confirm the existence of distinct traveler experience profiles about UGC restaurant-related topics. Likewise, the outcomes further build up the writing comparative with the significance of online web-based socials in the dynamic consumer cycle and the general eatery experience. This examination was directed in Norway, where the five variable factors were analyzed to determine which factors impacted consumer loyalty. The data for the study came from TripAdvisor's User-Generated Content (UGC), written by diners (both international tourists to Norway and local Norwegian citizens) at sushi restaurants about their dining experiences. SPSS was used to analyze the data. From the aftereffects of the study, it tends to be reasoned that reliability, tangibility, empathy, and responsiveness subjects impact consumer loyalty in Sushi cafés in Norway. | |
