Perceived Importance Factors of Restaurants in Relation to University Customers' Demographic Characteristics

Autor:	Janet Sim, Jamie Eng, Paul Schmidbauer
Rok vydání:	1999
Předmět:	Service (business) Service quality Relation (database) media_common.quotation_subject digestive oral and skin physiology Advertising Perception Value (economics) Quality (business) Business Marketing Consumer behaviour Food Science media_common
Zdroj:	Journal of Restaurant & Foodservice Marketing. 3:109-122
ISSN:	1052-214X
Popis:	This research examines the attributes which influence customers' decisions to return to a restaurant for another meal. Quality of food was rated as the most important attribute, followed by quality of service, cost/value of the meal, and ambiance of the restaurant. Nutritional value was rated as the least important attribute. Male customers did not rate the attributes differently from the female customers.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::aefdfcc5a96797a024a2b877a81f9bfb https://doi.org/10.1300/j061v03n03_08 Zobrazit plný text záznamu