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...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English |
| الموضوعات: | |
| الوصول للمادة أونلاين: | 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 |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|
| 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 |