這項本研究是關於不同變量之間的相互關係，並著重於一些影響因素和阻礙客戶滿意度的因素。如果餐廳能夠了解客戶的看法和需求，並避免他們造成顧客的不喜歡的顧客，那麼它就可以獲得競爭優勢。此外，由於柬埔寨顧客滿意度的障礙最近有所增加，因此了解顧客滿意度的障礙也可能導致飯店中的顧客數量增加。這項研究的目的是通過測量藉由服務品質質量，產品價值，產品特徵，口碑和顧客對中介和調節效果的滿意度的中介和調節效果，來通過餐廳的服務績效來檢查顧客的需求。最初的本研究以使用在線問卷的定量方法作為調查方法。它還總結了調查研究結果的某些含義，可以為年輕的企業家和餐館企業主提供一些有關如何提高其餐館服務質量以達到客戶滿意度的見識。此外，還考慮了一些可能的未來研究方向。然後，將為以後的研究改進提供建議。 This study is regarding the interrelationships among different variables and focuses on some of the influence factors and the obstructions to customer satisfaction. The restaurant can gain a competitive advantage if they can understand their customer's perceptions and needs and avoid what customers do not like. Besides, understanding the barrier to customer satisfaction can also lead to boosting among restaurants as in Cambodia since it has been increasing recently. The goal of this study is to examine the customer's want through the restaurant's service performance by measuring service quality, product value, product characteristics, word of mouth, and customer satisfaction with both mediation and moderation effect. The primary research used the quantitative method of online questionnaires as the survey method. It also concluded some of the implications of the findings, which can provide young entrepreneur and restaurant business owners some insight on how to improve their restaurant service quality to reach customer satisfaction. Also, some directions for possible future researches are showed to consider. Then, the recommendations will be provided for future study improvement.
