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Mechanic Clues vs. Humanic Clues: Students’ Perception towards Service Quality of Fast Food Restaurants in Taylor's University Campus
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Mechanic Clues vs. Humanic Clues: Students’ Perception towards Service Quality of Fast Food Restaurants in Taylor's University Campus (2014)Mechanic Clues vs. Humanic Clues: Student…The Effect of Environmental Perceptions on Behavioral Intentions Through Emotions: The Case of Upscale Restaurants (2007)The Effect of Environmental P…The Combined Effects of the Physical Environment and Employee Behavior on Customer Perception of Restaurant Service Quality (2007)The Combined Effects of the P…Service Clues and Customer Assessment of the Service Experience: Lessons from Marketing (2006)Service Clues and Customer As…Clueing in customers. (2003)Clueing in customers.Consumer research in the restaurant environment. Part 3: analysis, findings and conclusions (2000)Consumer research in the rest…College Students and Fast Food— (2000)College Students and Fast Foo…Issues and challenges in the positioning of service brands: a review (1999)Issues and challenges in the …The Nature and Determinants of Customer Expectations of Service (1993)The Nature and Determinants o…Environmental color, consumer feelings, and purchase likelihood (1992)Environmental color, consumer…Refinement and reassessment of the SERVQUAL scale. (1991)Refinement and reassessment o…A Conceptual Model of Service Quality and Its Implications for Future Research (1985)A Conceptual Model of Service…Marketing Services by Managing the Environment (1982)Marketing Services by Managin…Marketing Research: Methodological Foundations (1977)Marketing Research: Methodolo…Atmospherics as a Marketing Tool (1974)Atmospherics as a Marketing T…An approach to environmental psychology (1974)An approach to environmental …Coefficient Alpha and the Internal Structure of Tests (1951)Coefficient Alpha and the Int…Using Background Music to Affect the Behavior of Supermarket Shoppers (1982)Mood States and Consumer Behavior: A Critical Review (1985)A conceptual model of perceived customer value in e‐commerce: A preliminary investigation (2003)The role played by perceived usability, satisfaction and consumer trust on website loyalty (2005)Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian–Russell model to restaurants (2008)Advertising as Information (1974)Breaking Free from Product Marketing (1977)Strategic Management and Marketing in the Service Sector (1984)The Behavioral Consequences of Service Quality (1996)Customer Switching Behavior in Service Industries: An Exploratory Study (1995)Social psychology: handbook of basic principles (1997)EXQ: a multiple‐item scale for assessing service experience (2012)Toward a Theoretical Foundation for Experience Design in Tourism (2013)Evaluating Structural Equation Models with Unobservable Variables and Measurement Error (1981)Structural equation modeling in practice: A review and recommended two-step approach. (1988)Servicescapes: The Impact of Physical Surroundings on Customers and Employees (1992)The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions (2008)The Roles of the Physical Environment, Price Perception, and Customer Satisfaction in Determining Customer Loyalty in the Restaurant Industry (2009)The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions (2012)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)A Dynamic Process Model of Service Quality: From Expectations to Behavioral Intentions (1993)Reassessment of Expectations as a Comparison Standard in Measuring Service Quality: Implications for Further Research (1994)SERVPERF versus SERVQUAL: Reconciling Performance-Based and Perceptions-Minus-Expectations Measurement of Service Quality (1994)Measurement and prediction (1950)Intraclass correlations: Uses in assessing rater reliability. (1979)The Pittsburgh sleep quality index: A new instrument for psychiatric practice and research (1989)The theory of planned behavior (1991)Assessing the effects of quality, value, and customer satisfaction on consumer behavioral intentions in service environments (2000)Some New Thoughts on Conceptualizing Perceived Service Quality: A Hierarchical Approach (2001)E-S-QUAL (2004)Evidence for a three-factor theory of emotions (1977)Seeking the Ideal Form: Product Design and Consumer Response (1995)Core affect and the psychological construction of emotion. (2003)Beyond Accuracy: What Data Quality Means to Data Consumers (1996)The Impact of Technostress on Role Stress and Productivity (2007)Research Methods in Business Studies (2020)Why we buy what we buy: A theory of consumption values (1991)Work and/or Fun: Measuring Hedonic and Utilitarian Shopping Value (1994)
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References

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  • 1985A Conceptual Model of Service Quality and Its Implications for Future Research21,635 cited
  • 1974An approach to environmental psychology7,295 cited
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  • 1993The Nature and Determinants of Customer Expectations of Service2,665 cited
  • 1974Atmospherics as a Marketing Tool2,541 cited
  • 1992Environmental color, consumer feelings, and purchase likelihood769 cited
  • 2007The Effect of Environmental Perceptions on Behavioral Intentions Through Emotions: The Case of Upscale Restaurants640 cited
  • 2006Service Clues and Customer Assessment of the Service Experience: Lessons from Marketing504 cited
  • 2007The Combined Effects of the Physical Environment and Employee Behavior on Customer Perception of Restaurant Service Quality415 cited
  • 2000Consumer research in the restaurant environment. Part 3: analysis, findings and conclusions269 cited
  • 1982Marketing Services by Managing the Environment260 cited
  • 2003Clueing in customers.131 cited
  • 1999Issues and challenges in the positioning of service brands: a review

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116 cited
  • 2000College Students and Fast Food—92 cited
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