Are highly satisfied restaurant customers really different? A quality perception perspective
暂无分享,去创建一个
[1] Steven A. Taylor,et al. An assessment of the relationship between service quality and customer satisfaction in the formation of consumers' purchase intentions , 1994 .
[2] Francis D. K. Ching,et al. Architecture form, space and order , 1979 .
[3] R. Rust,et al. Service Quality: Insights and Managerial Implications from the Frontier , 1994 .
[4] Hisyam Said. Quality Management in Service Organization , 2005 .
[5] Kirk L. Wakefield,et al. Customer response to intangible and tangible service factors , 1999 .
[6] R. Hensley,et al. The Relative Importance of Food, Atmosphere, and Fairness of Wait , 2004 .
[7] Nick Johns,et al. Investigation of the perceived components of the meal experience, using perceptual gap methodology , 1996 .
[8] R. Bagozzi. The self-regulation of attitudes, intentions, and behavior , 1992 .
[9] J. Hair. Multivariate data analysis , 1972 .
[10] Laurette Dubé,et al. The effects of background music on consumers' desire to affiliate in buyer‐seller interactions , 1995 .
[11] Ingrid Y. Lin,et al. Evaluating a servicescape: the effect of cognition and emotion , 2004 .
[12] R. E. Milliman,et al. Using background music to affect the behavior of supermarket shoppers. , 1982 .
[13] Alex M. Susskind,et al. How restaurant features affect check averages: A study of the Toronto Restaurant Market , 2000 .
[14] R. E. Milliman,et al. The Influence of Background Music on the Behavior of Restaurant Patrons , 1986 .
[15] Michael A. McCollough. The Effect of Perceived Justice and Attributions Regarding Service Failure and Recovery on Post-Recovery Customer Satisfaction and Service Quality Attitudes , 2000 .
[16] Joseph A. Bellizzi,et al. Environmental color, consumer feelings, and purchase likelihood , 1992 .
[17] C. Fornell,et al. Rational and Adaptive Performance Expectations in a Customer Satisfaction Framework , 1995 .
[18] Thomas O. Jones,et al. Why Satisfied Customers Defect , 1996 .
[19] Kirk L. Wakefield,et al. The effect of the servicescape on customers’ behavioral intentions in leisure service settings , 1996 .
[20] B. Cova,et al. Servicescapes: From Modern Non-Places to Postmodern Common Places , 1999 .
[21] Steven A. Taylor,et al. Measuring Service Quality: A Reexamination and Extension , 1992 .
[22] P. Kotler. Atmospherics as a Marketing Tool , 1974 .
[23] Mary Jo Bitner,et al. Servicescapes: The Impact of Physical Surroundings on Customers and Employees: , 1992 .
[24] D. Andrus. Office Atmospherics and Dental Service Satisfaction , 1986 .
[25] A. Parasuraman,et al. SERVQUAL: A multiple-item scale for measuring consumer perceptions of service quality. , 1988 .
[26] Dawn Iacobucci,et al. The Calculus of Service Quality and Customer Satisfaction: Theoretical and Empirical Differentiation and Integration: Volume 3 , 1994 .
[27] Nusser A. Raajpoot. TANGSERV: a multiple item scale for measuring tangible quality in foodservice industry , 2002 .
[28] P. A. Dabholkar,et al. A comprehensive framework for service quality: an investigation of critical conceptual and measurement issues through a longitudinal study , 2000 .
[29] J. J. Cronin,et al. Performance-only measurement of service quality: a replication and extension , 2002 .
[30] D. H. Besterfield. Quality control , 1979 .
[31] Sunghyup Sean Hyun,et al. Creating a model of customer equity for chain restaurant brand formation , 2009 .
[32] J. Nunnally,et al. Psychometric Theory: NY. , 1978 .
[33] J. Delwiche. The impact of perceptual interactions on perceived flavor , 2004 .
[34] B. Knutson,et al. Dineserv: A Tool for Measuring Service Quality in Restaurants , 1995 .
[35] Mary Jo Bitner,et al. Tracking the evolution of the services marketing literature , 1993 .
[36] J. Kivela,et al. Consumer research in the restaurant environment, Part 1: A conceptual model of dining satisfaction and return patronage , 1999 .
[37] R. Oliver. Satisfaction: A Behavioral Perspective On The Consumer , 1996 .
[38] R. Oliver. Whence Consumer Loyalty? , 1999 .
[39] F. Escher,et al. Importance and consumer perception of freshness of apples , 2006 .
[40] Mary Jo Bitner,et al. Evaluating service encounters: The effects of physical surroundings and employee responses. , 1990 .
[41] A. Parasuraman,et al. Refinement and reassessment of the SERVQUAL scale. , 1991 .
[42] R. Lazarus. Emotion and Adaptation , 1991 .
[43] Gilbert A. Churchill,et al. An Investigation into the Determinants of Customer Satisfaction , 1982 .
[44] Claudio Peri,et al. The universe of food quality , 2006 .
[45] C. Fornell,et al. The American Customer Satisfaction Index: Nature, Purpose, and Findings , 1996 .
[46] Barry J. Babin,et al. The nature of satisfaction: An updated examination and analysis , 1998 .
[47] Haemoon Oh,et al. Diners' Perceptions of Quality, Value, and Satisfaction , 2000 .
[48] Valarie A. Zeithaml,et al. Defining and relating price, perceived quality, and perceived value , 1987 .
[49] L. B. Acebrón,et al. The importance of intrinsic and extrinsic cues to expected and experienced quality: an empirical application for beef , 2000 .
[50] Kirk L. Wakefield,et al. The Importance of Servicescapes in Leisure Service Settings , 1994 .
[51] Jochen Wirtz,et al. Congruency of Scent and Music As a Driver of In-Store Evaluations and Behavior , 2001 .