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...

وصف كامل

التفاصيل البيبلوغرافية

المؤلف الرئيسي:	Siti Nurafifah Jaafar
التنسيق:	أطروحة
اللغة:	English
الموضوعات:	TP 372.5 .S5 2010 Siti Nurafifah Jaafar Tesis University of Surrey 2010 Food > Quality
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!