Identification of service quality attributes for restaurant operations: a Hong Kong case

Identification of service quality attributes for restaurant operations: a Hong Kong case

Bibliographic Details
Main Authors:	Kit‐Fai, Pun, Ka‐Yan, Ho
Format:	text
Language:	eng
Published:	Emerald 2001
Subjects:	Restaurants,Operations,Service quality

Similar Items

The effects of restaurant quality attributes on customer behavioral intentions
by: Milos, Bujisic, et al.
Published: (2014)

Restaurant marketing: selection and segmentation in Hong Kong
by: Jaksa, Jack Kivela
Published: (1997)

Study of managerial job satisfaction in Hong Kong’s Chinese restaurants
by: Terry, Lam, et al.
Published: (2001)

Operational efficiency evaluation of restaurant firms
by: Pilar, Alberca, et al.
Published: (2018)

Cross-cultural consumer perceptions of service quality in restaurants
by: Ilija, Djekic, et al.
Published: (2016)

Internal marketing and service quality in restaurants
by: Mamoun N., Akroush, et al.
Published: (2013)

Are highly satisfied restaurant customers really different? A quality perception perspective
by: Young, Namkung, et al.
Published: (2008)

The Effect of Cues on Service Quality Expectations and Service Selection in a Restaurant Setting
by: Jillian C., Sweeney, et al.
Published: (1992)

The influence of the structure of employees on sensory quality of restaurants' food
by: Dragan, Tešanovic, et al.
Published: (2014)

Customers’ expectations factors in restaurants
by: Domingo, Ribeiro Soriano
Published: (2002)

Perceptions, corrections and defections: implications for service recovery in the restaurant industry
by: Rhonda, Mack, et al.
Published: (2000)

What does it take to survive in the restaurant industry of the 90’s?
by: James A., Filipan, et al.
Published: (2000)

Dual pillars of hotel restaurant food quality satisfaction and brand loyalty
by: Hassan, Bihamta, et al.
Published: (2017)

Identifying the underlying structure of perceived service fairness in restaurants
by: Young, Namkung, et al.
Published: (2009)

The antecedents of satisfaction and revisit intentions for full-service restaurants
by: Veljko, Marinkovic, et al.
Published: (2014)

Measuring the cost of quality in a hotel restaurant operation
by: Collin, Ramdeen, et al.
Published: (2007)

The perceptions of waiters and customers on restaurant tipping
by: Chu‐Mei, Liu
Published: (2008)

The role of authenticity in mainstream ethnic restaurants
by: Hongbo, Liu, et al.
Published: (2018)

Promotional strategies at the Salisbury YMCA, Hong Kong
Published: (2002)

The product innovation process of quick‐service restaurant chains
by: Michael C., Ottenbacher, et al.
Published: (2009)

Preferential segmentation of restaurant attributes through conjoint analysis
by: L.C., Koo, et al.
Published: (1999)

Harden’s London Restaurants 1998 7th edition
Published: (1998)

New developments concerning wages and hours in the restaurant industry
by: Andrea, Chuang, et al.
Published: (2003)

Moderating roles of customer characteristics on the link between service factors and satisfaction in a buffet restaurant
by: Ramakrishnan, Ramanathan, et al.
Published: (2016)

Understanding customer satisfaction in the UK quick service restaurant industry
by: Quang, Nguyen, et al.
Published: (2018)

Factors affecting choice and image of ethnic restaurants in Serbia
by: Veljko, Marinkovic, et al.
Published: (2015)

Evidence of franchising on outperformance in the restaurant industry
by: Nan, Hua, et al.
Published: (2013)

The modern Canadian restaurant: food for thought
by: Bill J., Gregorash
Published: (2017)

Perceptions of fine dining restaurants in Pakistan
by: Mariam, Shahzadi, et al.
Published: (2018)

Discrimination in the restaurant industry
by: Sharon, Carton, et al.
Published: (2001)

Restaurants and the tourist market
by: Beverley, Sparks, et al.
Published: (2003)

Urban tourism and spatial segmentation in the field of restaurants: the case of Amsterdam
by: Pieter, Terhorst, et al.
Published: (2015)

Evaluation of Microbial Quality of Offered Foods in the Restaurant of Educational Center
by: Effat Farzanehnia, et al.
Published: (2018-06-01)

The effects of luxury restaurant environments on diners’ emotions and loyalty
by: Annie, Chen, et al.
Published: (2015)

Benchmarking the service quality of fast‐food restaurant franchises in the USA
by: Hokey, Min, et al.
Published: (2011)

Effects of authentic atmospherics in ethnic restaurants: investigating Chinese restaurants
by: SooCheong (Shawn), Jang, et al.
Published: (2011)

The organization and systems of work in restaurants
by: Boško Vojnović
Published: (2016-12-01)

Menu engineering in upscale restaurants
by: Paul, Morrison
Published: (1996)

Service Consumers’ Value Perception: Evidence from Restaurants in the City of São Paulo
by: Mauro N., Garcia, et al.
Published: (2007)

Factors influencing word of mouth behaviour in the restaurant industry
by: Mohammad Reza, Jalilvand, et al.
Published: (2017)