Zobrazeno 1 - 10
of 99
pro vyhledávání: '"dineserv"'
Publikováno v:
African Journal of Hospitality, Tourism and Leisure, Vol 13, Iss 3, Pp 444-452 (2024)
This study uses an Institutional DINESERV model to examine the influence of service quality dimensions (i.e., food quality, atmosphere, service quality, convenience, and price) on customer satisfaction and return patronage in a Student Operated Resta
Externí odkaz:
https://doaj.org/article/05c5961cd786446b967801e76dd7f174
Autor:
Hoang Phuong Lam, Thanh Quang Nguyen
Publikováno v:
Journal of Applied Structural Equation Modeling, Vol 8, Iss 2, Pp 1-28 (2024)
The research investigates the effect of restaurant authenticity on perceived service quality, customer satisfaction, and electronic word of mouth (eWOM) in the context of ethnic restaurants. Additionally, it examines the mediating role of service qua
Externí odkaz:
https://doaj.org/article/2f2d73a888324a39bc7ff90ad8cdd261
Publikováno v:
Research in Hospitality Management, Vol 12, Iss 3, Pp 309-318 (2022)
When it comes to dining, Generation Z (Gen Z) consumers bring their own set of expectations that challenge conventional perspectives of restaurant service quality. The purpose of this research was to explore the relevance of DINESERV to the evaluatio
Externí odkaz:
https://doaj.org/article/b7714ed6fee24bd1a838ef19c55aa70d
Akademický článek
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Publikováno v:
Tourism and Hospitality Management, Vol 27, Iss 3, Pp 529-554 (2021)
Purpose – The purpose of this research is to better understand why college students in the USA eat on-campus. Also, this research aims to compare highly satisfied and low satisfied groups in terms of their on-campus dining experiences and behavio
Externí odkaz:
https://doaj.org/article/bb4f3d34d5034a8d9bcfde36a6622a73
Akademický článek
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Autor:
Yarmacı, Nihan, Kefeli, Edanur
Publikováno v:
İşletme Araştırmaları Dergisi / Journal of Business Research. 12(4):3947-3964
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=969259
Publikováno v:
International Journal for Quality Research, Vol 14, Iss 1, Pp 237-252 (2020)
The aim of this study was to analyse which quality attributes are, according to managers' beliefs, the most important in determining overall service quality, as well as to investigate the relative importance of restaurant size (square meters) and sea
Externí odkaz:
https://doaj.org/article/ea950799412a48f6ba679834808804a8
Publikováno v:
Transitare, Vol 6, Iss 1, Pp 71-96 (2020)
El objetivo del presente trabajo es evaluar la calidad percibida en el servicio otorgado por un restaurante con sede en Hermosillo, Sonora, a partir de la aplicación de 385 encuestas y el modelo Dineserv para su medición. El estadístico alfa de Cr
Externí odkaz:
https://doaj.org/article/45206b6b42cb4b6fbadf7f85675a43c9
Autor:
Laura Milena Andrade-Pérez, Johnny Cartín-Quesada, M. Gabriela Montero-Rodríguez, Ana Beatriz Avendaño-Castro
Publikováno v:
Revista de Ciencias Economicas, Vol 39, Iss 2 (2021)
La calidad que brindan los servicios de alimentación (SA) dentro del campus universitario juega un papel determinante en el estilo de vida y hábitos alimentarios de la población estudiantil. Objetivo: Analizar las dimensiones de la calidad de serv
Externí odkaz:
https://doaj.org/article/6c198ab154404fcdb3126c1c9ee4ce99