Service Quality in Food and Beverage Industry: A Bibliometric Review

Purpose
The purpose of this paper is to identify the link and connection between the main theme i.e. Service Quality and Food and Beverages. It also aims at identifying the valuable contributions from authors, journals, countries, and institutions in the selected area.
Design/methodology/approach
This paper uses bibliometrics method to analyze the relevant literature metrics such as annual publication trends, authors with the most produced work, top productive countries and affiliations, and the popular mentioned keywords. Furthermore, this paper also uses VOSviewer to do the analysis of co-authorship, and keyword co-occurrence analysis in order to obtain the basic literature and research hotspot in this research field.
Findings
The findings from the bibliometric review shows the increasing trend for number of publications since 1992 until 2020 and most of the publications was published in foodservice business research journal.
Research limitations/implications
The study analyses this field from a comprehensive perspective, but it exclusively examines articles published in Scopus database only. Future research may use different combinations of keywords and extend the study area to a low number of publication countries.
Originality/value
This paper contributes to the literature on SQ in food and beverage industry by highlighting the trends of SQ and food and beverages publications from the Scopus database using bibliometric analysis.

Service quality; Food and Beverage

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