The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry

Review of customer-satisfaction studies in restaurants (1980s-2009) shows that very little emphasis is placed on food, the core product in restaurants. At transaction-specific level, most studies examine service attributes rather than food-related attributes. At overall satisfaction level, most stud...

Full description

Saved in:

Bibliographic Details
Main Author:	Siti Nurafifah Jaafar
Format:	Thesis
Language:	English
Subjects:	TP 372.5 .S5 2010 Siti Nurafifah Jaafar Tesis University of Surrey 2010 Food > Quality
Online Access:	http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/1383/1/TP%20372.5%20.S5%202010%20Abstract.pdf http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/1383/2/TP%20372.5%20.S5%202010%20FullText.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-umt-ir.-1383
record_format	uketd_dc
spelling	my-umt-ir.-13832012-05-14T15:14:43Z The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry Siti Nurafifah Jaafar Review of customer-satisfaction studies in restaurants (1980s-2009) shows that very little emphasis is placed on food, the core product in restaurants. At transaction-specific level, most studies examine service attributes rather than food-related attributes. At overall satisfaction level, most studies examine SERVQUAL dimensions which do not include an item related to food. University of Surrey 2010 Thesis en http://hdl.handle.net/123456789/1383 http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/1383/1/TP%20372.5%20.S5%202010%20Abstract.pdf ac0ae9293314b7bb2b044684d3aa8050 http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/1383/2/TP%20372.5%20.S5%202010%20FullText.pdf d1b6a915f2a8d2919f9b2cffc7c83a03 http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/1383/3/license.txt 8a4605be74aa9ea9d79846c1fba20a33 TP 372.5 .S5 2010 Siti Nurafifah Jaafar Tesis University of Surrey 2010 Food -- Quality
institution	Universiti Malaysia Terengganu
collection	UMT Repository System
language	English
topic	TP 372.5 .S5 2010 Siti Nurafifah Jaafar Tesis University of Surrey 2010 Food -- Quality
spellingShingle	TP 372.5 .S5 2010 Siti Nurafifah Jaafar Tesis University of Surrey 2010 Food -- Quality Siti Nurafifah Jaafar The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry
description	Review of customer-satisfaction studies in restaurants (1980s-2009) shows that very little emphasis is placed on food, the core product in restaurants. At transaction-specific level, most studies examine service attributes rather than food-related attributes. At overall satisfaction level, most studies examine SERVQUAL dimensions which do not include an item related to food.
format	Thesis
author	Siti Nurafifah Jaafar
author_facet	Siti Nurafifah Jaafar
author_sort	Siti Nurafifah Jaafar
title	The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry
title_short	The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry
title_full	The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry
title_fullStr	The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry
title_full_unstemmed	The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry
title_sort	relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry
granting_institution	University of Surrey
url	http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/1383/1/TP%20372.5%20.S5%202010%20Abstract.pdf http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/1383/2/TP%20372.5%20.S5%202010%20FullText.pdf
_version_	1747835889208262656

The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry

Similar Items