Consumer behaviour in the food service industry: a review
暂无分享,去创建一个
[1] William Foote Whyte,et al. The Social Structure of the Restaurant , 1949, American Journal of Sociology.
[2] P. Stephenson,et al. Identifying Determinants of Retail Patronage , 1969 .
[3] A. Pizam,et al. Some Determinants of Urban Hotel Location: The Tourists' Inclinations , 1977 .
[4] I. Ajzen,et al. Belief, Attitude, Intention, and Behavior: An Introduction to Theory and Research , 1977 .
[5] Sidney J. Levy,et al. Intepreting Consumer Mythology: A Structural Approach to Consumer Behavior , 1981 .
[6] Stephen L. J. Smith. Restaurants and dining out: Geography of a tourism business , 1983 .
[7] L. Birch,et al. Time of day influences food acceptability , 1984, Appetite.
[8] Gerald Mars,et al. The world of waiters , 1984 .
[9] Comments on Smith's: Restaurants and dining out , 1985 .
[10] Stephen L. J. Smith. Location patterns of urban restaurants , 1985 .
[11] U. Eco,et al. Travels in Hyperreality , 1986 .
[12] John F. Love,et al. McDonald's: Behind The Arches , 1986 .
[13] R. E. Milliman,et al. The Influence of Background Music on the Behavior of Restaurant Patrons , 1986 .
[14] A. Parasuraman,et al. A MULTIPLE-ITEM SCALE FOR MEASURING CUSTOMER PERCEPTIONS OF SERVICE QUALITY , 1988 .
[15] R. Collison,et al. Consumer acceptance of meals and meal components , 1988 .
[16] Joanne Finkelstein,et al. Dining out: a sociology of modern manners. , 1989 .
[17] J. D. Castro,et al. Spontaneous meal patterns of humans: influence of the presence of other people. , 1989 .
[18] JoAnn Carmin,et al. Pricing Strategies for Menus , 1990 .
[19] I. Bruner. Music, Mood, and Marketing: , 1990 .
[20] F. Jameson. Postmodernism, or, The Cultural Logic of Late Capitalism , 1992 .
[21] H. Meiselman,et al. The effects of name and recipe on the perceived ethnicity and acceptability of selected Italian foods by British subjects , 1991 .
[22] R. C. Wood. Dining Out in the Urban Context , 1992 .
[23] S. Auty. Consumer Choice and Segmentation in the Restaurant Industry , 1992 .
[24] Towards a new consumer. , 1992 .
[25] George Ritzer,et al. The McDonaldization of Society, 5th edn by George Ritzer , 1994 .
[26] H Kuhnert,et al. Restaurant wheelchair accessibility. , 1993, The American journal of occupational therapy : official publication of the American Occupational Therapy Association.
[27] D. Marshall. Appropriate meal occasions: understanding conventions and exploring situational influences on food choice , 1993 .
[28] Appropriate meal occasions , 1993 .
[29] P. Reynolds,et al. Food and Tourism: Towards an Understanding of Sustainable Culture , 1993 .
[30] N. Denzin,et al. Handbook of Qualitative Research , 1994 .
[31] Cheri B. Becker-Suttle,et al. A pilot study utilizing conjoint analysis in the comparison of age-based segmentation strategies in the full service restaurant market. , 1994 .
[32] David C. Bojanic,et al. Measuring Service Quality in Restaurants: an Application of the Servqual Instrument , 1994 .
[33] Rick Bell,et al. Effects of Adding an Italian Theme to a Restaurant on the Perceived Ethnicity, Acceptability, and Selection of Foods , 1994, Appetite.
[34] Zheng Gu,et al. Diversification, Financial Performance, and Stability of Foodservice Firms , 1994 .
[35] Marketing Your Values: A Method for Conducting a Value Inventory Analysis , 1994 .
[36] M. Riley. Marketing Eating Out: The Influence of Social Culture and Innovation , 1994 .
[37] George Ritzer,et al. The McDonaldization of Society , 1994 .
[38] Dining out on Sociological Neglect , 1994 .
[39] R. Nayga,et al. Impact of socio-economic and demographic factors on food away from home consumption: number of meals and type of facility , 1994 .
[40] M. D. Richard,et al. Service quality and choice behavior: an empirical investigation. , 1994 .
[41] A. Kara,et al. Marketing strategies for fast-food restaurants: a customer view. , 1995 .
[42] B. Knutson,et al. Dineserv: A Tool for Measuring Service Quality in Restaurants , 1995 .
[43] Consumer Involvement in Restaurant Selection , 1995 .
[44] Y. Lee,et al. Measuring quality in restaurant operations: an application of the SERVQUAL instrument. , 1995 .
[45] David Marshall,et al. Food Choice and the Consumer , 1995 .
[46] H. Meiselman,et al. The role of eating environments in determining food choice. , 1995 .
[47] Mary B. Gregoire,et al. Factors Influencing Restaurant Selection by Travelers Who Stop at Visitor Information Centers , 1995 .
[48] P. Kotler,et al. Marketing for Hospitality and Tourism , 1995 .
[49] Nick Johns,et al. Use of Service Quality Gap Theory to Differentiate between Foodservice Outlets , 1996 .
[50] K. McCleary,et al. Demographic and Psychographic Determinants of Coupon Users at Pizza Restaurants , 1996 .
[51] F. M. Kramer,et al. Attitudes of consumers toward military and other institutional foods , 1996 .
[52] Food away from home expenditures in the United States: a county level analysis. , 1996 .
[53] Complaint Management: Customers' Attributionsn Regarding Service Disconfirmation in Restaurants , 1996 .
[54] Dawn Zdrodowski. Eating out: The experience of eating in public for the “overweight” woman , 1996 .
[55] J. Herrington,et al. Effects of music in service environments: a field study , 1996 .
[56] Nick Johns,et al. Investigation of the perceived components of the meal experience, using perceptual gap methodology , 1996 .
[57] Michael Lynn,et al. Tipping: an Incentive/Reward for Service? , 1996 .
[58] Ahmad Jamal,et al. Acculturation: the symbolism of ethnic eating among contemporary British consumers , 1996 .
[59] Hong-bumm Kim,et al. Perceptual mapping of attributes and preferences: an empirical examination of hotel F&B products in Korea , 1996 .
[60] Il-Sun Yang,et al. Attitudes of Korean College Students Towards Quick-Service, Family-Style, and Fine Dining Restaurants , 1997 .
[61] F. DeMicco,et al. The Challenges That Face Restaurants in Attracting and Meeting the Needs of the Mature Customer , 1997 .
[62] Brian P. Mathews,et al. The influence of experience on service expectations , 1997 .
[63] Charles E. Pettijohn,et al. An Evaluation of Fast Food Restaurant Satisfaction: Determinants, Competitive Comparisons and Impact on Future Patronage , 1997 .
[64] K. E. Clow,et al. The Impact of Coupons on Service Quality Evaluations, Risk, and Purchase Intentions , 1997 .
[65] Stowe Shoemaker,et al. A Strategic Approach to Segmentation in University Foodservice , 1998 .
[66] Kenneth E. Clow,et al. A Longitudinal Study of the Stability of Consumer Expectations of Services , 1998 .
[67] John T. Bowen,et al. Market segmentation in hospitality research: no longer a sequential process , 1998 .
[68] J. H. Gilmore,et al. Welcome to the experience economy. , 1998, Harvard business review.
[69] A. Warde,et al. Eating out and the commercialisation of mental life , 1998 .
[70] Demand for Fast Food Across Metropolitan Areas , 1998 .
[71] From the golden arches to the golden pond : Fast food and older adults , 1998 .
[72] J. Kivela,et al. Consumer research in the restaurant environment, Part 1: A conceptual model of dining satisfaction and return patronage , 1999 .
[73] Nick Johns,et al. What is this thing called service , 1999 .
[74] M. Clark,et al. Consumer loyalty in the restaurant industry: A preliminary exploration of the issues , 1999 .
[75] William K. Balzer,et al. Using Policy Capturing to Examine Tipping Decisions1 , 1999 .
[76] J. Kivela,et al. Consumer research in the restaurant environment. Part 2: Research design and analytical methods , 1999 .
[77] Gordon W. Cheung,et al. A Pancultural Study of Restaurant Service Expectations in the United States and Hong Kong , 1999 .
[78] A. Pizam,et al. Customer satisfaction and its measurement in hospitality enterprises , 1999 .
[79] Stephanie K.A. Robson. Turning the tables , 1999 .
[80] Stephani K. A. Robson,et al. Turning the Tables , 1999 .
[81] W. Olsen,et al. Consumption and the Problem of Variety: Cultural Omnivorousness, Social Distinction and Dining Out , 1999 .
[82] John Reece,et al. Consumer research in the restaurant environment. Part 3: analysis, findings and conclusions , 2000 .