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Customer value in Quick-Service Restaurants: A cross-cultural study · Study

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ArticleCustomer value in Quick-Service Restaurants: A cross-cultural study

Martina G. Gallarza2019

Article2019

Customer value in Quick-Service Restaurants: A cross-cultural study

Martina G. Gallarza · María Eugenia Ruíz Molina

57 citations·0/0 files stored·International Journal of Hospitality Management

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Customer Service Quality and Loyalty Service and Product Innovation Cultural Differences and Values

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References

1981Evaluating Structural Equation Models with Unobservable Variables and Measurement Error 2015A primer on partial least squares structural equation modeling (PLS-SEM)2014A primer on partial least squares structural equation modeling (PLS-SEM)1996The Behavioral Consequences of Service Quality 2001Consumer perceived value: The development of a multiple item scale 2000Assessing the effects of quality, value, and customer satisfaction on consumer behavioral intentions in service environments 1994Work and/or Fun: Measuring Hedonic and Utilitarian Shopping Value 1999Consumer Value: A Framework for Analysis and Research

Cited by

2022The effect of brand experiences and relational benefits on loyalty in the fast-food restaurants 2023Determinants of satisfaction with online food delivery providers and their impact on restaurant brands 2022Service Value and Repurchase Intention in the Egyptian Fast-Food Restaurants: Toward a New Measurement Model 2022Expanding the experiential value scale to predict independent restaurant dining intent 2021

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Details

Year2019

Typearticle

Published2019-08-17

VenueInternational Journal of Hospitality Management

ISSN-L0278-4319

Languageen

Citations57

Files0 public / 0

ShelfCustomer Service Quality and Loyalty

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doi10.1016/j.ijhm.2019.102351

openalex_workW2968047146

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QUICKSERV: a service quality assessment tool for the quick-service restaurant industry

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2024How does the consumer choose a restaurant? An overview of the determinants of consumer satisfaction

2023Analyzing the Influence of eWOM on Customer Perception of Value and Brand Love in Hospitality Enterprise