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~person:"Hanks, Lydia"
~person:"Susskind, Alex"
~subject:"Dienstleistungsqualität"
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Dienstleistungsqualität
Gastronomie
24
Restaurant industry
24
Consumer behaviour
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Konsumentenverhalten
20
Service quality
11
Experiment
6
Restaurants
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Product information
4
Product labelling
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Produktinformation
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Social servicescape
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Warenkennzeichnung
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Beziehungsmarketing
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Customer satisfaction
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Kundenzufriedenheit
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Relationship marketing
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Viral marketing
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Virales Marketing
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restaurants
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EWOM
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Information processing theory
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Unternehmenserfolg
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restaurant
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restaurant management
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social servicescape
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Body weight
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Hanks, Lydia
Susskind, Alex
Line, Nathaniel D.
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Jang, Soocheong
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Mattila, Anna S.
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Brewster, Zachary W.
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Lynn, Michael
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Kim, Woo Gon
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Cheng, Ching-Chan
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Han, Heesup
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Huan, Tzung-cheng
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Hyun, Sunghyup Sean
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Jin, Naehyun Paul
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Prayag, Girish
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Prybutok, Victor R.
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Ryu, Kisang
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Azar, Ofer H.
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Bodvarsson, Örn B.
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Bonn, Mark Andrew
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Cho, Meehee
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Edvardsson, Bo
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Ha, Jooyeon
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Hwang, Jinsoo
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Hwang, Johye
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Kacmar, K. Michele
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International journal of hospitality management
4
Journal of hospitality & tourism research : JHTR ; the professional journal of the Council on Hotel, Restaurant, and Institutional Education
3
The Cornell hospitality quarterly
2
Cornell hospitality quarterly : CQ
1
The Cornell School of hotel administration handbook of applied hospitality strategy
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How organizational standards and coworker support improve restaurant service
Susskind, Alex
;
Kacmar, K. Michele
;
Borchgrevink, Carl P.
- In:
The Cornell School of hotel administration handbook of …
,
(pp. 705-715)
.
2010
Persistent link: https://www.econbiz.de/10008667113
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