Works matching DE "RESTAURANT customers"

Results: 177

Customers' Perceived Consciousness of Positive Behavior in the Organic Restaurant Context: The Moderating Role of Knowledge of Organic Foods.

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 1, p. 11, doi. 10.1080/15428052.2023.2170847

By:

Ahn, Jiseon;
Gao, Meiling

Publication type:

Article

The Impact of Perceived Corporate Social Responsibility on Dining Intention in US Restaurants: Focusing on Customers' Health.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 5, p. 844, doi. 10.1080/15428052.2021.2016533

By:

Liu, Pei;
Tse, Eliza C.

Publication type:

Article

Nutritional Characterization of the Typical Food Menu Offered in the Public Market and Its Reflection on Health.

Published in:

Journal of Culinary Science & Technology, 2021, v. 19, n. 2, p. 138, doi. 10.1080/15428052.2020.1733162

By:

Melo, Martha Teresa Siqueira Marques;
Moura, Ana Cláudia Carvalho;
Silva, Bianca Lourrany Dos Santos;
Santos, Maria Das Dores Cavalcante Dos;
Paz, Suzana Maria Rebêlo Sampaio Da;
Santos, Marize Melo Dos;
Carvalho, Cecilia Maria Resende Gonçalves De

Publication type:

Article

Exploring the consequences of environmental consciousness in vegan restaurant customers.

Published in:

Current Issues in Tourism, 2024, v. 27, n. 14, p. 2193, doi. 10.1080/13683500.2023.2248346

By:

Ahn, Jiseon

Publication type:

Article

'Meal-sharing' platforms: a boon or bane for restaurants?

Published in:

Current Issues in Tourism, 2022, v. 25, n. 20, p. 3291, doi. 10.1080/13683500.2020.1718066

By:

Mhlanga, Oswald

Publication type:

Article

Developing a brand heritage model for time-honoured brands: extending signalling theory.

Published in:

Current Issues in Tourism, 2022, v. 25, n. 10, p. 1570, doi. 10.1080/13683500.2021.1926441

By:

Song, Hanqun;
Kim, Jong-Hyeong

Publication type:

Article

Investigation of the Effect of Restaurant Atmosphere on Behavioral Intention.

Published in:

Journal of Tourism & Services, 2021, v. 12, n. 22, p. 222, doi. 10.29036/jots.v12i22.245

By:

Kement, Üzeyir;
Çavuşoğlu, Sinan;
Bükey, Aziz;
Göral, Murat;
Uslu, Ahmet

Publication type:

Article

The Relationships Between Corporate Social Responsibility, Customer Intimacy and Customer Citizenship Behavior in the Restaurant Industry.

Published in:

International Journal of Contemporary Economics & Administrative Sciences, 2022, v. 12, n. 2, p. 643, doi. 10.5281/zenodo.7513012

By:

CAN, Ülker;
OKAT, Çinuçen;
UÇKAN ÇAKIR, Merve

Publication type:

Article

Service Charges by Restaurants: Legal Issues and Public Perceptions.

Published in:

IUP Journal of Management Research, 2024, v. 23, n. 4, p. 63

By:

Adsule, Anil B.;
Mazumder, Deepanjali

Publication type:

Article

EXPLORING HOW HOTEL GUESTS CHOOSE SELF-SERVICE TECHNOLOGIES OVER SERVICE STAFF.

Published in:

International Journal of Organizational Innovation, 2017, v. 9, n. 3, p. 16

By:

Chieh-Heng Ko

Publication type:

Article

Restaurant Customers' Quality Expectations: A Pre- and Post-COVID-19 Pandemic Comparison.

Published in:

Tourism (13327461), 2022, v. 70, n. 2, p. 168, doi. 10.37741/t.70.2.2

By:

Planinc, Saša;
Kukanja, Marko

Publication type:

Article

Impact of Crowded Restaurant Perception on Affectivity and Behavioral Intentions.

Published in:

Tourism (13327461), 2021, v. 69, n. 3, p. 429, doi. 10.37741/t.69.3.8

By:

Cakici, A. Celil;
Iflazoglu, Nurhayat;
Altinay, Levent

Publication type:

Article

Influence of social media on customer experiences in restaurants: A South African study.

Published in:

Tourism (13327461), 2017, v. 65, n. 1, p. 45

By:

Mhlanga, Oswald;
Tichaawa, Tembi Maloney

Publication type:

Article

Price determination in the restaurant industry: the power of consumer opinion versus expert opinion.

Published in:

Economia Aziendale Online, 2022, v. 13, n. 2, p. 153, doi. 10.13132/2038-5498/13.2.153-174

By:

Pangrazi, Guglielmo;
Reinhold, H. Jost;
Saccone, Donatella

Publication type:

Article

Search Duration.

Published in:

Marketing Science, 2020, v. 39, n. 5, p. 849, doi. 10.1287/mksc.2020.1225

By:

Ursu, Raluca M.;
Wang, Qingliang;
Chintagunta, Pradeep K.

Publication type:

Article

Relationship Management of Cafe Customers around Universitas Sebelas Maret Surakarta - Indonesia.

Published in:

Journal of Management & Marketing Review (JMMR), 2019, v. 4, n. 1, p. 72, doi. 10.35609/jmmr.2019.4.1(10)

By:

Wibowo, Edi;
Rahadhini, Marjam Desma;
Julina

Publication type:

Article

PERCEPÇÃO AMBIENTAL DOS CLIENTES DE UM RESTAURANTE UNIVERSITÁRIO, SOBRE A ANÁLISE DO CICLO DE VIDA (ACV) DAS REFEIÇÕES.

Published in:

Revista Metropolitana de Sustentabilidade, 2019, v. 9, n. 2, p. 37

By:

DA SILVA, MARCIO LEANDRO;
CAMPIGOTTO SANDRI, EMANUEL;
ROVARIS, NICOLE REGINA SOUZA;
TERESINHA BRANDALISE, LORENI

Publication type:

Article

العلاقة بيـن إدراك عملاء المطاعم بمدينة المنصورة لابتكارية المطعم ودفاعهم عنه:الدور الوسيط لارتباط العملاء والمعدل لانفتاحهم على الخبـرة في ظل أزمة فيـروس كوروناCOVID-19

Published in:

Arab Journal of Administration, 2023, v. 43, n. 1, p. 407, doi. 10.21608/aja.2023.164121

By:

خشان, محمد

Publication type:

Article

Michelin Yeşil Yıldızı'na Sahip Restoranlarla İlgili Müşteri Deneyim ve Algılamalarının Analizi: Google Haritalar Örneği.

Published in:

Igdir University Journal of Social Sciences / Iğdır Üniversitesi Sosyal Bilimler Dergisi, 2025, n. 38, p. 118, doi. 10.54600/igdirsosbilder.1496079

By:

DEMİR, Yeliz

Publication type:

Article

Green Kitchen Family Restaurant: Managing the New Age Customer.

Published in:

South Asian Journal of Business & Management Cases, 2019, v. 8, n. 2, p. 155, doi. 10.1177/2277977919833768

By:

Nandini, A. Satya;
Kumar, R. Ganesh

Publication type:

Article

TÜKETİCİLERİN KAFE VE LOKANTA TERCİHLERİNİN BELİRLENMESİNE YÖNELİK BİR UYGULAMA.

Published in:

International Journal of Management Economics & Business / Uluslararası Yönetim İktisat ve İşletme Dergisi, 2022, v. 18, n. 3, p. 972, doi. 10.17130/ijmeb.1032709

By:

Nu Khanh Tram TON;
KESKİN, Hatice Dilara;
KALIN, Arzu

Publication type:

Article

THE IMPACT OF SOCIAL SERVICESCAPE ON RESTAURANT IMAGE AND CUSTOMER SATISFACTION.

Published in:

Anuario Turismo y Sociedad, 2025, v. 36, p. 313, doi. 10.18601/01207555.n36.13

By:

ARTUĞER, SAVAŞ;
ERCAN, FATIH;
GÖKHAN ÖZKOÇ, AZIZ;
DALGIN, TANER

Publication type:

Article

RESTORAN MÜŞTERİLERİNİN YALNIZLIK GEREKSİNİMİ VE KALABALIĞI TOLERE EDEBİLME DÜZEYİ BAĞLAMINDA FARKLILAŞAN ALANSAL KALABALIK VE MASALAR ARASI BOŞLUK ALGISI.

Published in:

International Journal of Economic & Administrative Studies, 2020, n. 26, p. 67, doi. 10.18092/ulikidince.573116

By:

ARIKER, Çağla;
SAVAŞAN, Ali;
SOFUOĞLU, Melda

Publication type:

Article

Food Waste Generation: Restaurant Data and Consumer Attitudes.

Published in:

Environmental Research, Engineering & Management / Aplinkos Tyrimai, Inžinerija ir Vadyba, 2019, v. 75, n. 2, p. 7, doi. 10.5755/j01.erem.75.2.22995

By:

Dagiliūtė, Renata;
Musteikytė, Aira

Publication type:

Article

Navigating discipline and indulgence: the performance of contradiction on Instagram food posts in the Philippines.

Published in:

Food, Culture & Society, 2023, v. 26, n. 3, p. 793, doi. 10.1080/15528014.2022.2113285

By:

Yingchen, Kwok;
Montefrio, Marvin Joseph F.;
Tandoc, Edson

Publication type:

Article

Influence of perceived service fairness on relationship quality and switching intention: an empirical study of restaurant experiences.

Published in:

Current Issues in Tourism, 2016, v. 19, n. 10, p. 1005, doi. 10.1080/13683500.2013.801407

By:

Nikbin, Davoud;
Marimuthu, Malliga;
Hyun, Sunghyup Sean

Publication type:

Article

Wheels to Meals: Measuring the Impact of Micromobility on Restaurant Demand.

Published in:

Journal of Marketing Research (JMR), 2024, v. 61, n. 1, p. 128, doi. 10.1177/00222437231179021

By:

Kim, Kyeongbin;
McCarthy, Daniel Minh

Publication type:

Article

Feasibility and Acceptability of Standardizing Portions in Restaurants.

Published in:

Journal of Urban Health, 2024, v. 101, n. 4, p. 775, doi. 10.1007/s11524-024-00867-7

By:

Cohen, Deborah A.;
Preciado, Melissa;
Voorhees, Allison;
Castillo, Amorette;
Montes, Monica;
Labisi, Titilola;
Lopez, Kelly;
Economos, Christina;
Story, Mary

Publication type:

Article

The Applicability of Total Color Difference ΔE for Determining the Blooming Time in Longissimus Lumborum and Semimembranosus Muscles from Holstein-Friesian Bulls at Different Ageing Times.

Published in:

Applied Sciences (2076-3417), 2020, v. 10, n. 22, p. 8215, doi. 10.3390/app10228215

By:

Tkacz, Katarzyna;
Modzelewska-Kapituła, Monika;
Więk, Adam;
Nogalski, Zenon

Publication type:

Article

A novel marketing mix and choice architecture framework to nudge restaurant customers toward healthy food environments to reduce obesity in the United States.

Published in:

Obesity Reviews, 2017, v. 18, n. 8, p. 852, doi. 10.1111/obr.12553

By:

Kraak, V. I.;
Englund, T.;
Misyak, S.;
Serrano, E. L.

Publication type:

Article

Effect of Employee–Customer Interaction Quality on Customers' Prohibitive Voice Behaviors: Mediating Roles of Customer Trust and Identification.

Published in:

Frontiers in Psychology, 2021, v. 12, p. 1, doi. 10.3389/fpsyg.2021.773354

By:

Chen, Guofu;
Li, Shuhao

Publication type:

Article

Effect of Online Reviews and Crowd Cues on Restaurant Choice of Customer: Moderating Role of Gender and Perceived Crowding.

Published in:

Frontiers in Psychology, 2021, v. 12, p. 1, doi. 10.3389/fpsyg.2021.780863

By:

Ali, Muhammad Asghar;
Ting, Ding Hooi;
Ahmad-ur-Rahman, Muhammad;
Ali, Shoukat;
Shear, Falik;
Mazhar, Muhammad

Publication type:

Article

Open innovation and multi-homing of delivery platforms: comparative study of Cardiff, Daegu and Nanjing.

Published in:

European Planning Studies, 2023, v. 31, n. 3, p. 576, doi. 10.1080/09654313.2022.2069463

By:

Yun, Jinhyo Joseph;
Zhao, Xiaofei;
Ma, Lei;
Xu, Zhiguo;
Liu, Zheng

Publication type:

Article

Virtual Restaurants: Customer Experience Keeps Their Businesses Alive.

Published in:

Information (2078-2489), 2023, v. 14, n. 7, p. 406, doi. 10.3390/info14070406

By:

Klouvidaki, Maria I.;
Antonopoulos, Nikos;
Styliaras, Georgios D.;
Kanavos, Andreas

Publication type:

Article

The Influence of Green Demarketing on Brand Credibility, Green Authenticity, and Greenwashing in the Food Industry.

Published in:

Sustainability (2071-1050), 2024, v. 16, n. 21, p. 9215, doi. 10.3390/su16219215

By:

Azazz, Alaa M. S.;
Elshaer, Ibrahim A.;
Thani, Abdulaziz Al;
Algezawy, Mohamed;
Mahrous, Abeer A.;
Mansour, Mahmoud A.;
Abdel Moneim, Azza;
Fayyad, Sameh

Publication type:

Article

The Role of Experiential Quality in a Vegetarian Restaurant from an Eco-Friendly Perspective.

Published in:

Sustainability (2071-1050), 2024, v. 16, n. 12, p. 4975, doi. 10.3390/su16124975

By:

Kim, Young-Joong;
Jeon, Hyeon-Mo

Publication type:

Article

Enhancing Digital Presence for Maximizing Customer Value in Fast-Food Restaurants.

Published in:

Sustainability (2071-1050), 2023, v. 15, n. 7, p. 5690, doi. 10.3390/su15075690

By:

Daradkeh, Fathi Mohamed;
Hassan, Thowayeb H.;
Palei, Tatiana;
Helal, Mohamed Y.;
Mabrouk, Sanaa;
Saleh, Mahmoud I.;
Salem, Amany E.;
Elshawarbi, Nabila N.

Publication type:

Article

Service Quality and Satisfaction in the Context of Varying Levels of Restaurant Image and Customer Orientation during the COVID-19 Pandemic.

Published in:

Sustainability (2071-1050), 2021, v. 13, n. 17, p. 9694, doi. 10.3390/su13179694

By:

Pan, Huifeng;
Ha, Hong-Youl

Publication type:

Article

Relative Effects of Physical Environment and Employee Performance on Customers' Emotions, Satisfaction, and Behavioral Intentions in Upscale Restaurants.

Published in:

Sustainability (2071-1050), 2021, v. 13, n. 17, p. 9549, doi. 10.3390/su13179549

By:

Ryu, Kisang;
Kim, Hyun Jeong;
Lee, Hwangyu;
Kwon, Bongheon

Publication type:

Article

The Impact of Social Media Use on Consumers' Restaurant Consumption Experiences: A Qualitative Study.

Published in:

Sustainability (2071-1050), 2021, v. 13, n. 12, p. 6581, doi. 10.3390/su13126581

By:

Hwang, Jooyoung;
Eves, Anita;
Stienmetz, Jason L.

Publication type:

Article

Analyzing Restaurant Customers' Evolution of Dining Patterns and Satisfaction during COVID-19 for Sustainable Business Insights.

Published in:

Sustainability (2071-1050), 2021, v. 13, n. 9, p. 4981, doi. 10.3390/su13094981

By:

Jia, Susan;
Ha, Hong-Youl

Publication type:

Article

Stress on Frontline Employees from Customer Aggression in the Restaurant Industry: The Moderating Effect of Empowerment.

Published in:

Sustainability (2071-1050), 2021, v. 13, n. 3, p. 1433, doi. 10.3390/su13031433

By:

Bi, Yahua;
Choi, Sooyoung;
Yin, Jie;
Kim, Insin;
Sroka, Włodzimierz

Publication type:

Article

Characteristics of Social Media Content and Their Effects on Restaurant Patrons.

Published in:

Sustainability (2071-1050), 2021, v. 13, n. 2, p. 907, doi. 10.3390/su13020907

By:

Kwon, June-Hyuk;
Kim, Sally;
Lee, Yong-Ki;
Ryu, Kisang

Publication type:

Article

Green Restaurant Consumers' Pride and Social Healthy Narcissism Influencing Self-Actualization and Self-Transcendence That Drive Customer Citizenship Behavior.

Published in:

Sustainability (2071-1050), 2020, v. 12, n. 24, p. 10339, doi. 10.3390/su122410339

By:

Hwang, Kumju;
Lee, Bora;
Hahn, Juhee

Publication type:

Article

The Effects of Fast Food Restaurant Attributes on Customer Satisfaction, Revisit Intention, and Recommendation Using DINESERV Scale.

Published in:

Sustainability (2071-1050), 2020, v. 12, n. 18, p. 7435, doi. 10.3390/su12187435

By:

Chun, Se-Hak;
Nyam-Ochir, Ariunzaya

Publication type:

Article

Review of Online Food Delivery Platforms and their Impacts on Sustainability.

Published in:

Sustainability (2071-1050), 2020, v. 12, n. 14, p. 5528, doi. 10.3390/su12145528

By:

Li, Charlene;
Mirosa, Miranda;
Bremer, Phil

Publication type:

Article

Serving Robots: Management and Applications for Restaurant Business Sustainability.

Published in:

Sustainability (2071-1050), 2020, v. 12, n. 10, p. 3998, doi. 10.3390/su12103998

By:

Jang, Ha-Won;
Lee, Soo-Bum

Publication type:

Article

Redefining the Supply Chain Model on the Milicz Carp Market.

Published in:

Sustainability (2071-1050), 2020, v. 12, n. 7, p. 2934, doi. 10.3390/su12072934

By:

Raftowicz, Magdalena;
Kalisiak-Mędelska, Magdalena;
Struś, Mirosław

Publication type:

Article

The Effects of Green Restaurant Attributes on Customer Satisfaction Using the Structural Topic Model on Online Customer Reviews.

Published in:

Sustainability (2071-1050), 2020, v. 12, n. 7, p. 2843, doi. 10.3390/su12072843

By:

Park, Eunhye (Olivia);
Chae, Bongsug (Kevin);
Kwon, Junehee;
Kim, Woo-Hyuk

Publication type:

Article

Examining Luxury Restaurant Dining Experience towards Sustainable Reputation of the Michelin Restaurant Guide.

Published in:

Sustainability (2071-1050), 2020, v. 12, n. 5, p. 2134, doi. 10.3390/su12052134

By:

Kiatkawsin, Kiattipoom;
Sutherland, Ian

Publication type:

Article