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A Review of Food Service Selection Factors Important to the Consumer
16 references·3 citing·51 second hop
A Review of Food Service Selection Factors Important to the Consumer (2013)A Review of Food Service Selection Factor…Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants (2011)Generation Y consumers’ selec…Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment (2010)Effects of service quality an…Influencing factors on restaurant customers’ revisit intention: The roles of emotions and switching barriers (2009)Influencing factors on restau…Perceptions of Chinese restaurants in the U.S.: What affects customer satisfaction and behavioral intentions? (2008)Perceptions of Chinese restau…Are highly satisfied restaurant customers really different? A quality perception perspective (2008)Are highly satisfied restaura…Consumer perception about fast food in India: an exploratory study (2007)Consumer perception about fas…Fast foods and ethical consumer value: a focus on McDonald's and KFC (2005)Fast foods and ethical consum…A cross-cultural comparison of fast food restaurant selection criteria between Korean and Filipino college students (2005)A cross-cultural comparison o…Efficient or enjoyable? Consumer values of eating-out and fast food restaurant consumption in Korea (2004)Efficient or enjoyable? Consu…Emotional Bonding and Restaurant Loyalty (2001)Emotional Bonding and Restaur…How restaurant features affect check averages: A study of the Toronto Restaurant Market (2000)How restaurant features affec…Consumer loyalty in the restaurant industry ‐ a preliminary exploration of the issues (1998)Consumer loyalty in the resta…An Evaluation of Fast Food Restaurant Satisfaction (1997)An Evaluation of Fast Food Re…Consumer Choice and Segmentation in the Restaurant Industry (1992)Consumer Choice and Segmentat…Service Attributes And Situational Effects On Customer Preferences For Restaurant Dining (1987)Service Attributes And Situat…An Investigation of Situational Variation in Brand Choice Behavior and Attitude (1979)An Investigation of Situation…How to Monitor the Transition to Sustainable Food Services and Lodging Accommodation Activities: A Bibliometric Approach (2022)How to Monitor the Transition…Assessing the Importance of Health in Choosing a Restaurant: An Empirical Study from Romania (2019)Assessing the Importance of H…The effect of cues on service quality expectations and service selection in a restaurant setting (2016)The effect of cues on service…The Experiential Aspects of Consumption: Consumer Fantasies, Feelings, and Fun (1982)Measuring the hedonic and utilitarian sources of consumer attitudes (1991)Work and/or Fun: Measuring Hedonic and Utilitarian Shopping Value (1994)Perceived values, satisfaction, and behavioral intentions: The role of familiarity in Korean restaurants (2009)Examining the Role of Emotional and Functional Values in Festival Evaluation (2010)Relationships among hedonic and utilitarian values, satisfaction and behavioral intentions in the fast‐casual restaurant industry (2010)Designing Research for Application (1981)Exploring consumer attitude and behaviour towards green practices in the lodging industry in India (2007)The Dynamics of Green Restaurant Patronage (2010)Effects of restaurant green practices on brand equity formation: Do green practices really matter? (2012)Developing green management standards for restaurants: An application of green supply chain management (2013)A review of the business case for CSR in the hospitality industry (2019)A Conceptual Model of Service Quality and Its Implications for Future Research (1985)Consumer Perceptions of Price, Quality, and Value: A Means-End Model and Synthesis of Evidence (1988)SERVQUAL: A multiple-Item Scale for measuring consumer perceptions of service quality (1988)Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations (2010)Loyalty toward online food delivery service: the role of e-service quality and food quality (2018)The influence of perceived food quality, price fairness, perceived value and satisfaction on customers’ revisit and word-of-mouth intentions towards organic food restaurants (2019)The Romantic Ethic and the Spirit of Modern Consumerism (1989)The McDonaldization of Society (1994)The McDonaldization of Society (2001)Enhancing the assessment of tangible service quality through the creation of a cleanliness measurement scale (2010)The effects of dining atmospherics on behavioral intentions through quality perception (2012)A Text Mining and Multidimensional Sentiment Analysis of Online Restaurant Reviews (2016)Emotion And Adaptation (1991)Measuring Service Quality: A Reexamination and Extension (1992)Electronic Meal Experience: A Content Analysis of Online Restaurant Comments (2010)Predictors of Relationship Quality and Loyalty in the Chain Restaurant Industry (2010)The impact of social media reviews on restaurant performance: The moderating role of excellence certificate (2016)A Paradigm for Developing Better Measures of Marketing Constructs (1979)Evaluating Structural Equation Models with Unobservable Variables and Measurement Error (1981)Structural equation modeling in practice: A review and recommended two-step approach. (1988)The role of tourists' emotional experiences and satisfaction in understanding behavioral intentions (2013)The effect of destination social responsibility on tourist environmentally responsible behavior: Compared analysis of first-time and repeat tourists (2016)The role and dimensions of authenticity in heritage tourism (2019)Determinant Buying Attitudes: Meaning and Measurement (1968)Customer-Oriented Approaches to Identifying Product-Markets (1979)Measurement of tourist satisfaction with restaurant services: A segment-based approach (2003)Fake It Till You Make It: Reputation, Competition, and Yelp Review Fraud (2016)The Commitment-Trust Theory of Relationship Marketing (1994)The Behavioral Consequences of Service Quality (1996)Consumers and Their Brands: Developing Relationship Theory in Consumer Research (1998)Dimensions of customer loyalty: separating friends from well wishers (2002)Is “service with a smile” enough? Authenticity of positive displays during service encounters (2004)Determinants of dining satisfaction and post-dining behavioral intentions (2007)Belief, Attitude, Intention and Behavior: An Introduction to Theory and Research (1975)Understanding Attitudes and Predicting Social Behavior (1980)Modelling the relationship between hotel perceived value, customer satisfaction, and customer loyalty (2018)Buying behaviour of consumers for food products in an emerging economy (2010)Factors Affecting Purchase Intentions in Generation Y: An Empirical Evidence from Fast Food Industry in Malaysia (2018)Food Delivery Services and Customer Preference: A Comparative Analysis (2019)
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References

  • 2008Perceptions of Chinese restaurants in the U.S.: What affects customer satisfaction and behavioral intentions?640 cited
  • 2010Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment585 cited
  • 2001Emotional Bonding and Restaurant Loyalty401 cited
  • 2009Influencing factors on restaurant customers’ revisit intention: The roles of emotions and switching barriers356 cited
  • 2011Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants333 cited
  • 2008Are highly satisfied restaurant customers really different? A quality perception perspective314 cited
  • 2004Efficient or enjoyable? Consumer values of eating-out and fast food restaurant consumption in Korea308 cited
  • 1992Consumer Choice and Segmentation in the Restaurant Industry285 cited
  • 2007Consumer perception about fast food in India: an exploratory study241 cited
  • 1998Consumer loyalty in the restaurant industry ‐ a preliminary exploration of the issues169 cited
  • 1979An Investigation of Situational Variation in Brand Choice Behavior and Attitude164 cited
  • 1997An Evaluation of Fast Food Restaurant Satisfaction142 cited
  • 2005Fast foods and ethical consumer value: a focus on McDonald's and KFC106 cited
  • 1987Service Attributes And Situational Effects On Customer Preferences For Restaurant Dining

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103 cited
  • 2005A cross-cultural comparison of fast food restaurant selection criteria between Korean and Filipino college students100 cited
  • 2000How restaurant features affect check averages: A study of the Toronto Restaurant Market100 cited
  • Cited by

    • 2022How to Monitor the Transition to Sustainable Food Services and Lodging Accommodation Activities: A Bibliometric Approach28 cited
    • 2019Assessing the Importance of Health in Choosing a Restaurant: An Empirical Study from Romania24 cited
    • 2016The effect of cues on service quality expectations and service selection in a restaurant setting21 cited