Cited by

• 2021The multiple effects of service innovation and quality on transitional and electronic word-of-mouth in predicting customer behaviour97 cited
• 2019Modeling customer satisfaction and revisit intention in Bangladeshi dining restaurants92 cited
• 2020Exploring the role of service quality, atmosphere and food for revisits in restaurants by using a e-mystery guest approach79 cited
• 2020Understanding homophily of service failure within the hotel guest cycle: Applying NLP-aspect-based sentiment analysis to the hospitality industry79 cited
• 2020The role of servicescape and social interaction toward customer service experience in coffee stores. The case of Vietnam67 cited
• 2019Impact of operations management strategies on customer satisfaction and behavioral intentions at café-restaurants66 cited
• 2022Customer experience management strategies in upscale restaurants: Lessons from the Covid-19 pandemic56 cited
• 2018Antecedents and consequences of perceived customer value in the restaurant industry54 cited
• 2020Critical Review of Service Quality Scales with a Focus on Customer Satisfaction and Loyalty in Restaurants42 cited
• 2023Determinants of satisfaction with online food delivery providers and their impact on restaurant brands36 cited
• 2020The effect of humanitarian logistics service quality to customer loyalty using Kansei engineering: Evidence from Indonesian logistics service providers32 cited
• 2021Are online meal delivery platforms part of the sharing economy?22 cited
• 2021Antecedents and Outcomes of a Culturally Diverse Workforce in Hotels21 cited
• 2023Cognitive structures of restaurants' characteristics, consumers’ perceived benefits and values about medicated diet restaurants: A means-end chain approach20 cited
• 2022Customer Brand Personality, Dining Experience, and Satisfaction at Luxury Hotel Restaurants17 cited
• 2021Dinescape and servicescape experience among costumers of themed restaurant in Shanghai16 cited