Zobrazeno 1 - 9
of 9
pro vyhledávání: '"RD Carol W. Shanklin PhD"'
Publikováno v:
The Service Industries Journal. 27:671-686
The purpose of this study was to test the service recovery paradox and double deviation on customers' overall satisfaction considering definitional and methodological issues. This study employed a scenario experimentation manipulated three dimensions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ceae92520294e9220896c3e756f8b1dd
https://doi.org/10.1080/02642060701453130
https://doi.org/10.1080/02642060701453130
Autor:
Sunhee Seo, RD Carol W. Shanklin PhD
Publikováno v:
Journal of Foodservice Business Research. 10:79-101
This study examined differences in residents' evaluations of service quality, satisfaction, trust, commitment, and communication based on their relationship frequencies in continuing care retirement communities (CCRCs). This study surveyed independen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dad43fd73d8bc80039a257795bc52e7e
https://doi.org/10.1300/j369v10n04_06
https://doi.org/10.1300/j369v10n04_06
Autor:
RD Carol W. Shanklin PhD, Eunju Yoon
Publikováno v:
Journal of Foodservice Business Research. 10:3-23
This research paper investigated foodservice operators' food terrorism risk perception and the perceptional gap between importance and performance of food terrorism preventive measures. Cluster analysis was performed using 35 gap scores. T-tests and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eff4238e31a583e74f8c9964f89f5474
https://doi.org/10.1300/j369v10n04_02
https://doi.org/10.1300/j369v10n04_02
Autor:
Sunhee Seo, RD Carol W. Shanklin PhD
Publikováno v:
Journal of Foodservice Business Research. 8:35-51
Residents' perceptions of the specific quality attributes of food and service that affect the quantity of food consumed and their satisfaction with the dining service were explored. Eight focus groups composed of 45 residents were conducted in three
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb1cb6ed1cca7c876760c9d0a3b7a8d8
https://doi.org/10.1300/j369v08n01_04
https://doi.org/10.1300/j369v08n01_04
Autor:
Sunhee Seo, RD Carol W. Shanklin PhD
Publikováno v:
Journal of Foodservice Business Research. 8:69-86
The purpose of this study was to evaluate the importance and performance of food and service quality attributes in the provision of foodservice for older adults. This study surveyed the independent...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdb8dff19229394f41ecebbaad12fe04
https://doi.org/10.1300/j369v08n04_06
https://doi.org/10.1300/j369v08n04_06
Publikováno v:
Foodservice Research International. 11:171-186
Survey research was used to obtain data from food processors to develop a wastes/residues database. The general principles of Dillman's Total Design Method of survey administration were followed with the exception that telephone follow-ups replaced a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eccc832116ff641e688de0d1eba11c0c
https://doi.org/10.1111/j.1745-4506.1999.tb00164.x
https://doi.org/10.1111/j.1745-4506.1999.tb00164.x
Autor:
RD Carol W. Shanklin PhD, Janice Boyce
Publikováno v:
Foodservice Research International. 10:185-196
HACCP was used in a research study to produce a refrigerated food product at a food manufacturing plant in Central Texas. Coleslaw was selected for analysis due to production volume and instability of the product during shelf-life. Critical control p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58e711187fb325ae13eb7e32abeebf4b
https://doi.org/10.1111/j.1745-4506.1998.tb00151.x
https://doi.org/10.1111/j.1745-4506.1998.tb00151.x
Publikováno v:
Hospitality & Tourism Educator. 7:7-70
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b4b99366423db842cb06b5689077f4e
https://doi.org/10.1080/23298758.1995.10685651
https://doi.org/10.1080/23298758.1995.10685651
Autor:
RD Carol W. Shanklin PhD
Publikováno v:
Journal of the American Dietetic Association. 91:663-664
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c915700d4d7461e14d1b2fb276786452
https://doi.org/10.1016/s0002-8223(21)01200-1
https://doi.org/10.1016/s0002-8223(21)01200-1