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~person:"Hanks, Lydia"
~subject:"Customer satisfaction"
~subject:"Kundenzufriedenheit"
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Customer satisfaction
Kundenzufriedenheit
Consumer behaviour
14
Gastronomie
14
Konsumentenverhalten
14
Restaurant industry
14
Dienstleistungsqualität
7
Service quality
7
Restaurants
5
Social servicescape
4
Viral marketing
3
Virales Marketing
3
restaurants
3
Beziehungsmarketing
2
Corporate Social Responsibility
2
Corporate social responsibility
2
EWOM
2
Information processing theory
2
Relationship marketing
2
Theory
2
social servicescape
2
Altruism
1
Altruismus
1
Attribution
1
COVID-19
1
CSR participation
1
Cause-Related Marketing
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Cause-related marketing
1
Construal level theory
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Consumer behavior
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Coronavirus
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DINESERV
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Density
1
Environmental consciousness
1
Ethnic group
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Ethnische Gruppe
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Food
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Food safety
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Food safety inspection scores
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Green restaurants
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Hanks, Lydia
Jang, Soocheong
12
Ryu, Kisang
9
Han, Heesup
7
Mattila, Anna S.
7
Prayag, Girish
6
Song, Hanqun
5
Ha, Jooyeon
4
Kim, Wansoo
4
Namkung, Young
4
Ok, Chihyung
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Prybutok, Victor R.
4
Qu, Hailin
4
Ahn, Jiseon
3
Cheng, Ching-Chan
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Ha, Hong Youl
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Kim, Jong-Hyeong
3
Kim, Woo Gon
3
Kimes, Sheryl E.
3
Law, Rob
3
Lee, Timothy Jeonglyeol
3
Lin, Ingrid Y.
3
Line, Nathaniel D.
3
Mathe, Kimberly
3
Noone, Breffni M.
3
Park, Soona
3
Seo, Soobin
3
Xu, Jing
3
Zhang, Zili
3
Ababneh, Khaldoun I.
2
Agnihotri, Durgesh
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Ali, Faizan
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Babar, Samreen Fahim
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Back, Ki-joon
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Bilgihan, Anil
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Brewster, Zachary W.
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Bufquin, Diego
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Bujisic, Milos
2
Canter, Deborah D.
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Chang, Kuo-chien
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Chaturvedi, Pallavi
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International journal of hospitality management
2
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ECONIS (ZBW)
2
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The impact of the social servicescape, density, and restaurant type on perceptions of interpersonal service quality
Hanks, Lydia
;
Line, Nathaniel D.
;
Kim, Woo Gon
- In:
International journal of hospitality management
61
(
2017
),
pp. 35-44
Persistent link: https://www.econbiz.de/10011645925
Saved in:
2
Hedonic adaptation and satiation : understanding switching behavior in the
restaurant
industry
Line, Nathaniel D.
;
Hanks, Lydia
;
Kim, Woo Gon
- In:
International journal of hospitality management
52
(
2016
),
pp. 143-153
Persistent link: https://www.econbiz.de/10011442851
Saved in:
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