Works matching DE "RESTAURANT customer services"
Results: 242
Developing a service quality evaluation model for luxurious restaurants in international hotel chains.
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- Total Quality Management & Business Excellence, 2013, v. 24, n. 9/10, p. 1160, doi. 10.1080/14783363.2012.661132
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- Article
'Meal-sharing' platforms: a boon or bane for restaurants?
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- Current Issues in Tourism, 2022, v. 25, n. 20, p. 3291, doi. 10.1080/13683500.2020.1718066
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- Article
Dining with distance during the pandemic: an enquiry from the theory of proxemics and social exchange.
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- Current Issues in Tourism, 2022, v. 25, n. 9, p. 1432, doi. 10.1080/13683500.2021.1940108
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- Article
Achieving relational outcomes in casual dining restaurants through consumer commitment.
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- Current Issues in Tourism, 2017, v. 20, n. 2, p. 178, doi. 10.1080/13683500.2014.967186
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- Article
Influence of perceived service fairness on relationship quality and switching intention: an empirical study of restaurant experiences.
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- Current Issues in Tourism, 2016, v. 19, n. 10, p. 1005, doi. 10.1080/13683500.2013.801407
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- Article
МОДЕЛЬ ПОВЕДІНКИ СПОЖИВАЧІВ ГОТЕЛЬНИХ І РЕСТОРАННИХ ПОСЛУГ В УМОВАХ КРИЗИ Й ІНФОРМАТИЗАЦІЇ СУСПІЛЬСТВА.
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- Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2022, v. 14, n. 1, p. 86
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- Article
ІМПЛЕМЕНТАЦІЯ СЕРВІСНИХ ІННОВАЦІЙ В ОРГАНІЗАЦІЮ ДІЯЛЬНОСТІ ЗАКЛАДІВ РЕСТОРАННОГО ГОСПОДАРСТВА.
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- Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2021, v. 13, n. 1, p. 69
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- Article
IN PURSUIT OF UNDERSTANDING MARKUPS IN RESTAURANT SERVICES PRICES.
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- Singapore Economic Review, 2020, v. 65, n. 6, p. 1423, doi. 10.1142/S0217590818500091
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- Article
A STUDY OF THE FACTORS INFLUENCING CUSTOMERS' IMPULSE BUYING BEHAVIOR IN RESTAURANTS.
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- Advances in Hospitality & Tourism Research (AHTR): An International Journal of Akdeniz University, Tourism Faculty, 2018, v. 6, n. 1, p. 47, doi. 10.30519/ahtr.421377
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- Article
SERVICE QUALITY AND HOTEL CUSTOMER SATISFACTION: A CASE STUDY FROM DURRES, ALBANIA.
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- Annals of 'Constantin Brancusi' University of Targu-Jiu. Economy Series / Analele Universităţii 'Constantin Brâncuşi' din Târgu-Jiu Seria Economie, 2020, n. 6, p. 5
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- Article
Potential Benefits of Calorie Labeling in Restaurants.
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- 2014
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- Publication type:
- Opinion
A Study on the Experience Economy Examining a Robot Service in the Restaurant Industry Based on Demographic Characteristics.
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- Sustainability (2071-1050), 2023, v. 15, n. 14, p. 10827, doi. 10.3390/su151410827
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- Article
Factors Influencing the Accommodation Prices of Romanian Rural Tourism.
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- Sustainability (2071-1050), 2023, v. 15, n. 1, p. 191, doi. 10.3390/su15010191
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- Article
The Emergence of Service Robots at Restaurants: Integrating Trust, Perceived Risk, and Satisfaction.
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- Sustainability (2071-1050), 2021, v. 13, n. 8, p. 4431, doi. 10.3390/su13084431
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- Article
Senior Consumer Motivations and Perceived Value of Robot Service Restaurants in Korea.
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- Sustainability (2071-1050), 2021, v. 13, n. 5, p. 2755, doi. 10.3390/su13052755
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- Article
Does Customer Orientation Matter? Direct and Indirect Effects in a Service Quality-Sustainable Restaurant Satisfaction Framework in China.
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- Sustainability (2071-1050), 2021, v. 13, n. 3, p. 1051, doi. 10.3390/su13031051
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- Article
Exploring the Preferences of Iranian Geotourists: Case Study of Shadows Canyon and Canyon of Jinns.
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- Sustainability (2071-1050), 2021, v. 13, n. 2, p. 798, doi. 10.3390/su13020798
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- Article
Developing a Mystery Shopping Measure to Operate a Sustainable Restaurant Business: The Power of Integrating with Corporate Executive Members' Feedback.
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- Sustainability (2071-1050), 2015, v. 7, n. 9, p. 12279, doi. 10.3390/su70912279
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- Article
The Effect of Local Food on Tourism: Gaziantep Case.
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- Gaziantep University Journal of Social Sciences, 2019, v. 18, n. 4, p. 1611, doi. 10.21547/jss.560979
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- Article
Five Tactics to Create a Sustainable Restaurant Business: Using Traditional and Emerging Practices for Managing and Growing Your Dining Establishment.
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- Graziadio Business Report, 2009, v. 12, n. 4, p. 1
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- Article
STUDIU DE CAZ ÎN DOMENIUL MARKETINGULUI SERVICIILOR.
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- Review of Management & Economic Engineering, 2017, v. 16, n. 3, p. 571
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- Article
Service Robots and the Changing Roles of Employees in Restaurants: A Cross Cultural Study.
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- E-review of Tourism Research, 2020, v. 17, n. 5, p. 662
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- Article
Estandarización de la receta y valoración nutricional del Cuajado, platillo típico del Oriente venezolano.
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- Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2022, v. 32, n. 59, p. 1, doi. 10.24836/es.v32i59.1197
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- Article
Expectations of the Service Experience Offered by Restaurants and Cafés in Hamilton, New Zealand.
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- Australian Voice, 2006, v. 12, n. 2, p. 108
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- Article
Employee experience and customer loyalty: Perceived authenticity and relational commitment as serial mediators.
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- Social Behavior & Personality: an international journal, 2020, v. 48, n. 2, p. 1, doi. 10.2224/sbp.8752
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- Article
HOW IMAGE CONGRUITY AND SATISFACTION IMPACT CUSTOMER RETENTION AT LUXURY RESTAURANTS: A MODERATED MEDIATION FRAMEWORK.
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- Social Behavior & Personality: an international journal, 2018, v. 46, n. 6, p. 891, doi. 10.2224/sbp.6767
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- Article
CUSTOMER DISSEMINATION OF NEGATIVE WORD-OF-MOUTH: INFLUENCE OF EXPECTED OR UNEXPECTED EVENTS.
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- Social Behavior & Personality: an international journal, 2014, v. 42, n. 10, p. 1675, doi. 10.2224/sbp.2014.42.10.1675
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- Article
A New Zero-Inflated Negative Binomial Methodology for Latent Category Identification.
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- Psychometrika, 2013, v. 78, n. 2, p. 322, doi. 10.1007/s11336-012-9315-z
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- Article
Dining Occasions, Service Failures and Customer Complaint Behaviours: an Empirical Assessment.
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- International Journal of Tourism Research, 2012, v. 14, n. 6, p. 601, doi. 10.1002/jtr.874
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- Article
The Impact of Customers’ Perceived Values on Repurchase Intention of Shabu Shabu Buffet Restaurant Service: Untangling the Influence of Perceived Emotional, Social, Price, and Quality Values.
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- Journal of Family Business & Management Studies, 2023, v. 15, n. 2, p. 41
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- Article
Analysis of the Cultural Dimensions of Indonesian People on Purchase Decisions: A Case Study of Karen's Diner Restaurant in Indonesia.
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- Jurnal Indonesia Sosial Teknologi, 2024, v. 5, n. 6, p. 2482, doi. 10.59141/jist.v5i6.1127
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- Article
IMPACT OF BRAND EQUITY ON CONSUMER PURCHASE DECISION: A CASE STUDY OF MOBILE RETAILER IN HOCHIMINH CITY, VIETNAM.
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- Journal of Eastern European & Central Asian Research, 2022, v. 9, n. 2, p. 229, doi. 10.15549/jeecar.v9i2.762
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- Article
Bacteriological Evaluation of Hot Meat Meals Served By Some Alexandria Restaurants.
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- Alexandria Journal of Veterinary Sciences, 2017, v. 54, n. 2, p. 106, doi. 10.5455/ajvs.222952
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- Article
ACTUAL TASKS ON RESTAURANT BUSINESSES DEVELOPMENT MANAGEMENT IN UKRAINE.
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- Skhid, 2014, v. 130, n. 4, p. 41
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- Article
¿Son los establecimientos hoteleros y de restauración fieles a las certificaciones de los sistemas de gestión de calidad?
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- Investigaciones Turisticas, 2021, n. 22, p. 277, doi. 10.14198/INTURI2021.22.12
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- Article
FoodBlock: A secure and cost‐optimal framework for online food ordering using blockchain.
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- Expert Systems, 2025, v. 42, n. 1, p. 1, doi. 10.1111/exsy.13601
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- Article
CAN CUSTOMER RELATIONS EDIFY THE PURCHASE INTENTIONS? AN ASSESSMENT WITH SERVICE QUALITY IN RESTAURANT.
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- Pakistan Journal of Science, 2019, v. 70, n. 1, p. 99
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- Article
RESTORAN İŞLETMELERİNDE MÜŞTERİ ŞİKAYETLERİ VE ŞİKAYETE İLİŞKİN DAVRANIŞLAR.
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- Paradoks: The Journal of Economics, Sociology & Politics, 2013, v. 9, n. 2, p. 26
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- Article
FACTORS AFFECTING CITY DESTINATION CHOICE AMONG YOUNG PEOPLE IN SERBIA.
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- Revista de Turism - Studii si Cercetari in Turism, 2015, n. 19, p. 15
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- Article
CUSTOMER SATISFACTION MEASUREMENT - CLUSTERING APPROACH.
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- Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2018, v. 66, n. 2, p. 561, doi. 10.11118/actaun201866020561
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- Article
WHAT MOTIVATES RESTAURANT CUSTOMERS TO TIP: EVIDENCE FROM THE CZECH REPUBLIC.
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- Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2018, v. 66, n. 1, p. 273, doi. 10.11118/actaun201866010273
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- Article
INVESTIGATING THE PERCEIVED SERVICE QUALITY IN CROATIAN RESTAURANT INDUSTRY USING DINESERV MODEL.
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- Studia Universitatis Babes-Bolyai, Negotia, 2010, v. 4, p. 5
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- Article
Consumer Preferences for Locally Produced Food Ingredient Sourcing in Restaurants.
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- Journal of Food Products Marketing, 2014, v. 20, n. 3, p. 308, doi. 10.1080/10454446.2013.807412
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- Article
La evaluación de la calidad en el servicio: caso de estudio "Restaurant Familiar Los Fresnos".
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- Acta Universitaria, 2014, v. 24, n. 3, p. 35, doi. 10.15174/au.2014.503
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- Article
The Economics of Quick Service Restaurant Delivery Partnerships.
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- Proceedings of the Northeast Business & Economics Association, 2018, p. 310
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- Article
Perceived Fairness, Emotions, and Intention of Fast Food Chain Restaurants Customers in Indonesia.
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- Gadjah Mada International Journal of Business, 2018, v. 20, n. 2, p. 229, doi. 10.22146/gamaijb.30136
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- Article
Effect of social status signaling in an organic restaurant setting 有机餐厅背景下社会地位信号的影响.
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- Service Industries Journal, 2024, v. 44, n. 1/2, p. 63, doi. 10.1080/02642069.2021.2006644
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- Article
Relative importance and combined effects of attributes on customer satisfaction.
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- Service Industries Journal, 2014, v. 34, n. 6, p. 550, doi. 10.1080/02642069.2014.871537
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- Article
Relational benefits, their consequences, and customer membership types.
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- Service Industries Journal, 2014, v. 34, n. 3, p. 230, doi. 10.1080/02642069.2013.763927
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- Article
Service failures and recovery strategies of chain restaurants in Taiwan.
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- Service Industries Journal, 2009, v. 29, n. 12, p. 1779, doi. 10.1080/02642060902793599
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- Article