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Willingness to pay in negative restaurant service encounters
Sukhu, Anupama; Bilgihan, Anil; Seo, Soobin - In: International journal of hospitality management 65 (2017), pp. 11-19
Persistent link: https://www.econbiz.de/10011738809
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Impact of hotel-restaurant image and quality of physical-environment, service, and food on satisfaction and intention
Han, Heesup; Hyun, Sunghyup Sean - In: International journal of hospitality management 63 (2017), pp. 82-92
Persistent link: https://www.econbiz.de/10011705783
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Does offering an organic food menu help restaurants excel in competition? An examination of diners’ decision-making
Lu, Lu; Gursoy, Dogan - In: International journal of hospitality management 63 (2017), pp. 72-81
Persistent link: https://www.econbiz.de/10011705776
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Mechnism of customer value in restaurant consumption : employee hospitality and entertainment cues as boundary conditions
Teng, Chih-ching; Chang, Jung-hua - In: International journal of hospitality management 32 (2013), pp. 169-178
Persistent link: https://www.econbiz.de/10009717653
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Applying mixed methods to identify what drives quick service restaurant's customer satisfaction at the unit-level
Mathe-Soulek, Kimberly; Slevitch, Lisa; Dallinger, Ioana - In: International journal of hospitality management 50 (2015), pp. 46-54
Persistent link: https://www.econbiz.de/10011387958
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Understanding the relationship between food experiential quality and customer dining satisfaction : a perspective on negative bias
Liu, Yezheng; Song, Yingxin; Sun, Jianshan; Sun, Chunhua; … - In: International journal of hospitality management 87 (2020), pp. 1-12
Persistent link: https://www.econbiz.de/10012241928
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Self-service technology kiosk design for restaurants : an QFD application
Park, Soona; Letho, Xinran; Letho, Mark - In: International journal of hospitality management 92 (2021), pp. 1-11
Persistent link: https://www.econbiz.de/10012425712
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Why do customers switch? : more satiated or less satisfied
Park, Jeong-yeol; Jang, Soocheong - In: International journal of hospitality management 37 (2014), pp. 159-170
Persistent link: https://www.econbiz.de/10010354187
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From click to fork : an empirical analysis of system and food quality influences in online meal kit consumption
Choi, Hyeyoon; Lee, Woojin; Choi, Hwansuk Chris; … - In: International journal of hospitality management 121 (2024), pp. 1-12
Persistent link: https://www.econbiz.de/10015071552
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Antecedents and the underlying mechanism of customer intention of co-creating a dining experience
Im, Jinyoung; Qu, Hailin; Beck, Jeffrey A. - In: International journal of hospitality management 92 (2021), pp. 1-12
Persistent link: https://www.econbiz.de/10012425014