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The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions

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Knowing how satisfied/dissatisfied is far from enough : a comprehensive customer satisfaction analysis framework based on hybrid text mining techniques

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Role of restaurant employees' intrinsic motivations on knowledge management : an application of need theory

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The effect of employee recognition on restaurant employees' job embeddedness, knowledge sharing and service orientation : abusive supervision as a moderator

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Exploring consumers' domestic gastronomy behaviour : a cross-national study of Italy and Fiji

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