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ArticleBeyond the shadow of a doubt: The effect of consumer knowledge on restaurant evaluation

Iman Naderi2018

Article2018

Beyond the shadow of a doubt: The effect of consumer knowledge on restaurant evaluation

Iman Naderi · Audhesh K. Paswan · Francisco Guzmán

42 citations·0/0 files stored·Journal of Retailing and Consumer Services

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Customer Service Quality and Loyalty Consumer Behavior and Marketing Influence Consumer Behavior in Brand Consumption and Identification

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References

1988SERVQUAL: A multiple-Item Scale for measuring consumer perceptions of service quality 1958The psychology of interpersonal relations.1958The Psychology of Interpersonal Relations.1994Guidelines, criteria, and rules of thumb for evaluating normed and standardized assessment instruments in psychology.1987Dimensions of Consumer Expertise 1965From Acts To Dispositions The Attribution Process In Person Perception 1985Problems and Strategies in Services Marketing 1985The Effects of Product Class Knowledge on Information Search Behavior

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2019A new model for assessing the impact of the urban intelligent transportation system, farmers’ knowledge and business processes on the success of green supply chain management system for urban distribution of agricultural products 2021Combined Effects of Drivers and Impact of Customer Satisfaction on Brand Loyalty: The Contingent Effect of Social Trust 2024Cultivating initial trust in ghost kitchens: A mixed-methods investigation of antecedents and consequences 2021Predictors and outcome of customer satisfaction: moderating effect of social trust and corporate social responsibility

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Year2018

Typearticle

Published2018-09-25

VenueJournal of Retailing and Consumer Services

ISSN-L0969-6989

Languageen

Citations42

Files0 public / 0

ShelfCustomer Service Quality and Loyalty

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doi10.1016/j.jretconser.2018.09.004

openalex_workW2893433797

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2022

Ethnic restaurants’ outdoor signage: the effect of colour and name on consumers’ food perceptions and dining intentions

2021A collaborative application of design thinking and Taguchi approach in restaurant service design for food wellbeing