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Service quality and tipping: The moderating role of the quality of food
16 references·1 citing·56 second hopsampled
Service quality and tipping: The moderating role of the quality of food (2012)Service quality and tipping: The moderati…Business strategy and the social norm of tipping (2011)Business strategy and the soc…Winning the Service Game (2010)Winning the Service GameWhat drives word‐of‐mouth in restaurants? (2010)What drives word‐of‐mouth in …Food and Beverage Management (2008)Food and Beverage ManagementHandbook of contemporary behavioral economics: foundations and developments (2007)Handbook of contemporary beha…Restaurant tips and service quality: a weak relationship or just weak measurement (2003)Restaurant tips and service q…Is there a magnitude effect in tipping? (2003)Is there a magnitude effect i…Restaurant Tipping and Service Quality (2001)Restaurant Tipping and Servic…Restaurant tipping and service quality A tenuous relationship (2001)Restaurant tipping and servic…Emotional Bonding and Restaurant Loyalty (2001)Emotional Bonding and Restaur…Gratitude and gratuity: a meta-analysis of research on the service-tipping relationship (2000)Gratitude and gratuity: a met…The magnitude effect: Temporal discount rates and restaurant tips (1998)The magnitude effect: Tempora…Selective attention to food-related stimuli in hunger: are attentional biases specific to emotional and psychopathological states, or are they also found in normal drive states? (1998)Selective attention to food-r…Consumer loyalty in the restaurant industry ‐ a preliminary exploration of the issues (1998)Consumer loyalty in the resta…Consumer satisfaction and perceived quality: Complementary or divergent constructs? (1994)Consumer satisfaction and per…SERVQUAL: A multiple-Item Scale for measuring consumer perceptions of service quality (1988)SERVQUAL: A multiple-Item Sca…Students’ Satisfaction with the University Cafeteria: Structural Relationships of Food Quality, Staff, Price Fairness, and Ambiance (2015)Students’ Satisfaction with t…Quality Is Free: The Art of Making Quality Certain (1979)The SOCO Scale: A Measure of the Customer Orientation of Salespeople (1982)A Conceptual Model of Service Quality and Its Implications for Future Research (1985)Measuring Service Quality: A Reexamination and Extension (1992)The Romantic Ethic and the Spirit of Modern Consumerism (1989)The McDonaldization of Society (1994)The McDonaldization of Society (2001)Influence of the Quality of Food, Service, and Physical Environment on Customer Satisfaction and Behavioral Intention in Quick-Casual Restaurants: Moderating Role of Perceived Price (2009)The effects of dining atmospherics on behavioral intentions through quality perception (2012)A Text Mining and Multidimensional Sentiment Analysis of Online Restaurant Reviews (2016)The Eating Attitudes Test: psychometric features and clinical correlates (1982)Anxiety Disorders and Phobias: A Cognitive Perspective (1985)Attentional bias in emotional disorders. (1986)A cognitive-motivational analysis of anxiety (1998)Causes of Eating Disorders (2002)Imaginary Relish and Exquisite Torture: The Elaborated Intrusion Theory of Desire. (2005)A General Equilibrium Approach To Monetary Theory (1969)The Service Encounter: Diagnosing Favorable and Unfavorable Incidents (1990)The Dimensions, Antecedents, and Consequences of Emotional Labor (1996)Trust And Distrust: New Relationships and Realities (1998)Self-Service Technologies: Understanding Customer Satisfaction with Technology-Based Service Encounters (2000)Evolving to a New Dominant Logic for Marketing (2003)Labor Contracts as Partial Gift Exchange (1982)The Midas Touch (1984)Fairness as a Constraint on Profit Seeking: Entitlements in the Market (2000)Production, Information Costs, and Economic Organization: The Buyer Monitoring Case (2016)Employee earnings growth in the leisure and hospitality industry (2019)Marketing madness or financial folly? (2019)Belief, Attitude, Intention and Behavior: An Introduction to Theory and Research (1975)Understanding Attitudes and Predicting Social Behavior (1980)On the Evaluation of Structural Equation Models (1988)Assessing the effects of quality, value, and customer satisfaction on consumer behavioral intentions in service environments (2000)Quality, satisfaction and behavioral intentions (2000)The Impact of Technology on the Quality-Value-Loyalty Chain: A Research Agenda (2000)The Commitment-Trust Theory of Relationship Marketing (1994)The Behavioral Consequences of Service Quality (1996)Whence Consumer Loyalty? (1999)Is “service with a smile” enough? Authenticity of positive displays during service encounters (2004)The Roles of the Physical Environment, Price Perception, and Customer Satisfaction in Determining Customer Loyalty in the Restaurant Industry (2009)The effects of perceived justice on complainants' negative word-of-mouth behavior and repatronage intentions (1993)Customer satisfaction and its measurement in hospitality enterprises (1999)A multi-stage model of word-of-mouth influence through viral marketing (2008)Bittersweet! Understanding and Managing Electronic Word of Mouth (2013)The vital components of restaurant quality that affect guest satisfaction (2013)Comparing face-to-face and electronic word-of-mouth in destination image formation (2017)Self-Perception Theory (1972)Telling more than we can know: Verbal reports on mental processes. (1977)Production, Information Costs and Economic Organization (1996)The Social Norm of Tipping: A Review1 (2007)Pay What You Want: A New Participative Pricing Mechanism (2008)When regulating emotions at work pays off: A diary and an intervention study on emotion regulation and customer tips in service jobs. (2014)History of Economic Analysis, by Joseph A. Schumpeter, Elizabeth Boody Schumpeter (1954)Feeling and thinking: Preferences need no inferences. (1980)Actual Minds, Possible Worlds. (1986)Will Farmers Trade Profits for Stewardship? Heterogeneous Motivations for Farm Practice Selection (2008)Internationalization motives: sell more, buy better, upgrade and escape (2015)
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References

  • 1988SERVQUAL: A multiple-Item Scale for measuring consumer perceptions of service quality21,113 cited
  • 2010Winning the Service Game860 cited
  • 1994Consumer satisfaction and perceived quality: Complementary or divergent constructs?719 cited
  • 2001Emotional Bonding and Restaurant Loyalty412 cited
  • 1998Selective attention to food-related stimuli in hunger: are attentional biases specific to emotional and psychopathological states, or are they also found in normal drive states?308 cited
  • 2000Gratitude and gratuity: a meta-analysis of research on the service-tipping relationship242 cited
  • 1998Consumer loyalty in the restaurant industry ‐ a preliminary exploration of the issues169 cited
  • 2007Handbook of contemporary behavioral economics: foundations and developments165 cited
  • 2011Business strategy and the social norm of tipping113 cited
  • 2010What drives word‐of‐mouth in restaurants?92 cited
  • 1998The magnitude effect: Temporal discount rates and restaurant tips90 cited
  • 2001Restaurant tipping and service quality A tenuous relationship87 cited
  • 2001Restaurant Tipping and Service Quality79 cited
  • 2008Food and Beverage Management51 cited
  • 2003Restaurant tips and service quality: a weak relationship or just weak measurement

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31 cited
  • 2003Is there a magnitude effect in tipping?25 cited
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    • 2015Students’ Satisfaction with the University Cafeteria: Structural Relationships of Food Quality, Staff, Price Fairness, and Ambiance5 cited