CONFIRMATORY FACTOR ANALYSIS OF SERVICE QUALITY FOR RESTAURANTS IN PANDEMIC CONDITIONS
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Abstract
The objective of this research was to conduct a confirmatory factor analysis of service quality of restaurants in pandemic conditions. This research was a quantitative research. The researcher used a structured questionnaire to collect quantitative data from 214 consumers in Khon Kaen province, who were obtained by convenience sampling. The frequency, percentage, exploratory factor analysis, and confirmatory factor analysis were used to analyze quantitative data. The research findings revealed that service quality of restaurants in pandemic conditions was composed of 4 components, i.e. the first component: attention, confidence, and responsiveness; the second component: reliability; the third component: hygiene; and the fourth component: tangible factor. The model had goodness-of-fit with the empirical data which the value of χ2 = 2.927, df = 2, P-value = .231, χ2/df = 1.463, GFI = .993, AGFI = .965, CFI = .997, RMSEA = .047 and RMR = .009.
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