Paper Title
Exploring Guest’s Perceived Value of Dinning Services in Nepalese Restaurant

The study aims to determine the impact of dinning services’ quality on guest’s perceived value in Nepalese fine dining restaurants. It also identified how the dinning services affects guest’s perceived value in restaurants. A sample of 152 guests visiting in fine dining restaurants was randomly selected from different restaurants operating in Kathmandu valley. Data analysis was done using descriptive statistics, Pearson correlation, regression analysis, Multicollinearity and F-test. The result revealed that four components i.e. tangibility (5 items), reliability (7 items), assurance (8) and empathy (6) have significant impact on guest’s perceived value in Nepalese restaurant industry. The findings are discussed with a view to improve the guest’s perceived value in Nepalese restaurant industry. Modern restaurants have been found to have given much attention on guest’s perceived value and their satisfaction for the improvement of overall services in fine dining restaurants at global level. Key words- Tangibility, reliability assurance, empathy, perceived value and satisfaction