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Investigation of the Perceived Components of the Meal Experience, Using Perceptual Gap Methodology

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References

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1998Operations management research in the hospitality industry46 cited
2017Assessing Quality of Food, Service and Customer Experience at a Restaurant: the Case of a Student-Run Restaurant in the USA43 cited
2023Experience attributes and service quality dimensions of peer-to-peer accommodation in Malaysia20 cited
2013

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Foodscape and Customer’s Future Behavioral Intentions in Casual Dining Restaurant

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2012The effect of knowing a second language and experience working with non-English speakers on job performance14 cited

2012Customer Segmentation Based on Dining Preferences in Full-Service Restaurants14 cited

2022Customer Perception towards Online Food Delivery Services- Development of Conceptual Model13 cited

2015Is It Competent Enough for Handling Foodservice Quality? From the Students’ Viewpoint of Self-perceived Competence and the Contribution of Hospitality Course0 cited