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Customer value in Quick-Service Restaurants : a cross-cultural study
Gallarza-Granizo, Martina G.; Ruiz-Molina, María-Eugenia; … - In: International journal of hospitality management 85 (2020), pp. 1-10
Persistent link: https://www.econbiz.de/10012241407
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The role of customer behavior in forming perceived value at restaurants : a multidimensional approach
Kim, Eojina; Tang, Liang - In: International journal of hospitality management 87 (2020), pp. 1-11
Persistent link: https://www.econbiz.de/10012241862
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Value get, value give : the relationships among perceived value, relationship quality, customer engagement, and value consciousness
Itani, Omar S.; El-Kassar, Abdul-Nasser; Loureiro, … - In: International journal of hospitality management 80 (2019), pp. 78-90
Persistent link: https://www.econbiz.de/10012058611
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A customer value perspective to service experiences in restaurants
Yrjölä, Mika; Rintamäki, Timo; Saarijärvi, Hannu; … - In: Journal of retailing and consumer services 51 (2019), pp. 91-101
Persistent link: https://www.econbiz.de/10012115044
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It takes a village! : customer value co-creation behavior in restaurant social media-based brand community
Song, Jahyun; Qu, Hailin; Li, Xiang - In: Journal of hospitality & tourism research : JHTR ; the … 48 (2024) 2, pp. 327-352
Persistent link: https://www.econbiz.de/10014633506
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Multidimensional value of customers' mobile service experiences in the food service context
Kwon, Jookyung; Yu, Hoyeol; Ahn, Jiseon - In: Journal of hospitality and tourism insights 6 (2023) 2, pp. 912-927
Persistent link: https://www.econbiz.de/10014363988
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Customer lifetime value : the effect of relational benefits, brand experiences, quality, satisfaction, trust and commitment in the fast-food restaurants
Dandis, Ala' Omar; Al Haj Eid, Mohammad Badi’; … - In: The TQM journal : the international review of … 35 (2023) 8, pp. 2526-2546
Persistent link: https://www.econbiz.de/10014458533
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The role of customer orientation in creating customer value in fast-food restaurants
Helal, Mohamed Youssef Ibrahim - In: Journal of hospitality and tourism insights 6 (2023) 5, pp. 2359-2381
Persistent link: https://www.econbiz.de/10014446374
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A model of market positioning based on value creation and service quality in the lodging industry : an empirical application of online customer reviews
Rodríguez-Díaz, Manuel; Espino Rodríguez, Tomás F.; … - In: Tourism economics : the business and finance of tourism … 21 (2015) 6, pp. 1273-1294
Persistent link: https://www.econbiz.de/10011443637
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Value co-creation and perceived value : a customer perspective in the hospitality context
Solakis, Konstantinos; Peña-Vinces, Jesús; … - In: European research on management and business economics 28 (2022) 1, pp. 1-10
Using the DART (dialogue, access, risk, and transparency) model as a core framework of value co-creation (VCC), and in the context of hospitality services, this study explores the role VCC might have in customers' perceived value (PV). The study delineates two characteristics of PV - perceived...
Persistent link: https://www.econbiz.de/10012813648