Selected fast foods, restaurants and hotel restaurants were assessed for customers’ perceptions and expectations of food service quality in Port Harcourt municipality using five dimensions of service quality (tangible, reliability, responsiveness, assurance and empathy). Questionnaires were distributed to customers during lunch and dinner period for two weeks. The data were analysed using descriptive statistical methods. The study revealed that hotel restaurants customers were satisfied with the service while casual restaurants customers prefer busy environment. Fast food customers were not satisfied with the quality of food, service and atmosphere. It also showed that the cus
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