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Antecedents and effects of employees' feelings of joy on employees' innovative behaviour
Slåtten, Terje - In: International journal of quality and service sciences 3 (2011) 1, pp. 93-109
Persistent link: https://www.econbiz.de/10009012258
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A cultural theory perspective to service expectations in restaurants and food services
Liao, Yingying; Soltani, Ebrahim; Li, Fangrong; Ting, … - In: International journal of quality and service sciences 16 (2024) 2, pp. 167-198
Persistent link: https://www.econbiz.de/10015078173
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Modelling enablers of business continuity for casual dining restaurants in post-COVID-19 era : an ISM and MICMAC perspective
Mandal, Santanu; Dubey, Ritesh Kumar; Basu, Bhaskar; … - In: International journal of quality and service sciences 16 (2024) 2, pp. 270-294
Purpose While the COVID-19 pandemic has given many firms the importance of business continuity, restaurants have yet to … continuity in the post-COVID-19 era for casual dining restaurants. Design/methodology/approach This study used an extensive … enablers for ensuring business continuity for casual dining restaurants. Subsequently, this study used the interpretive …
Persistent link: https://www.econbiz.de/10015078678
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Assessing subjective career success : the role of career commitment, career resilience and self-efficacy: a evidence from hospitality industry
Bhawna; Sharma, Sanjeev Kumar; Akram, Umair - In: International journal of quality and service sciences 16 (2024) 1, pp. 44-62
Persistent link: https://www.econbiz.de/10014514129
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Customer incivil behavior and employee retaliation
Agnihotri, Arpita; Bhattacharya, Saurabh - In: International journal of quality and service sciences 14 (2022) 3, pp. 442-464
Persistent link: https://www.econbiz.de/10013361621
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Service quality, customer satisfaction, and behavioral intentions in fast-food restaurants
Qin, Hong; Prybutok, Victor R. - In: International journal of quality and service sciences 1 (2009) 1, pp. 78-95
Persistent link: https://www.econbiz.de/10003915104
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Investigation of customer satisfaction in student food service : an example of student cafeteria in NHH
Xi, Liang; Zhang, Shuai - In: International journal of quality and service sciences 1 (2009) 1, pp. 113-124
Persistent link: https://www.econbiz.de/10003915118
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A simplified lean method to capture customer voice
Teehan, Robert; Tucker, Walter - In: International journal of quality and service sciences 2 (2010) 2, pp. 175-188
Persistent link: https://www.econbiz.de/10003996738
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Service quality implementation : problems and solutions
Sharabi, Moshe; Davidow, Moshe - In: International journal of quality and service sciences 2 (2010) 2, pp. 189-205
Persistent link: https://www.econbiz.de/10003996740
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Understanding professional service delivery
Walsh, Kate; Gordon, Judith R. - In: International journal of quality and service sciences 2 (2010) 2, pp. 217-238
Persistent link: https://www.econbiz.de/10003996748