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...

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主要作者:	Siti Nurafifah Jaafar
格式:	Thesis
語言:	English
主題:	TP 372.5 .S5 2010 Siti Nurafifah Jaafar Tesis University of Surrey 2010 Food > Quality
在線閱讀:	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
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