Measurement of service quality perception via GRSERV scale on green restaurant in the scope of sustainable gastronomy: Case of İstanbul

Green Restaurants' use of sustainable products and preferring environmentally sensitive services are practices demanded by customers. In this regard, the quality of service offered by green restaurants and its measurement become a necessity. This need has brought the concept of service quality into the forefront and several models have been developed to measure the quality of service. In this study, using GRSERV model adapted from DINESERV model, the quality of the service provided by green restaurants operating in Istanbul has been measured. The aim of the study is to investigate how customers perceive the service offered by the green restaurants operating in the Istanbul region. Findings obtained by using survey method; The difference was first determined with GRSERV model and then analysis and interpretation of the data was done with SPSS statistical program. In addition, the results of the interview were analyzed and analyzed in depth. The first part of the study includes explanations about the research, the second part is the theoretical and conceptual framework, and the last part is the field research findings.