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

16 references·16 citing·37 second hopsampled

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References

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2014A primer on partial least squares structural equation modeling (PLS-SEM)12,786 cited
1996The Behavioral Consequences of Service Quality11,994 cited
2001Consumer perceived value: The development of a multiple item scale6,635 cited
2000Assessing the effects of quality, value, and customer satisfaction on consumer behavioral intentions in service environments6,398 cited
1994Work and/or Fun: Measuring Hedonic and Utilitarian Shopping Value6,019 cited
1999Consumer Value: A Framework for Analysis and Research1,527 cited
2015Service Research Priorities in a Rapidly Changing Context1,469 cited
2005Value dimensions, perceived value, satisfaction and loyalty: an investigation of university students’ travel behaviour1,354 cited
2007The concept of perceived value: a systematic review of the research1,272 cited
2012The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions1,257 cited
2008The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions774 cited

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2009

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

727 cited

2015Interpretation and Method721 cited

2009Effect of experiential value on customer satisfaction with service encounters in luxury-hotel restaurants705 cited

Cited by

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2022Service Value and Repurchase Intention in the Egyptian Fast-Food Restaurants: Toward a New Measurement Model32 cited
2022Expanding the experiential value scale to predict independent restaurant dining intent30 cited
2021QUICKSERV: a service quality assessment tool for the quick-service restaurant industry28 cited
2024How does the consumer choose a restaurant? An overview of the determinants of consumer satisfaction27 cited
2022The Effects of Atmosphere on Perceived Values and Customer Satisfaction toward the Theme Hotel: The Moderating Role of Green Practice Perception27 cited
2022Indirect customer-to-customer interactions and experiential value: examining solo and social diners25 cited
2022Linking customer positive emotions and revisit intention in the ethnic restaurant: A Stimulus Integrative Model25 cited
2023Customer lifetime value: the effect of relational benefits, brand experiences, quality, satisfaction, trust and commitment in the fast-food restaurants25 cited
2022The role of customer orientation in creating customer value in fast-food restaurants22 cited
2022‘Green’ practices and value co-creation: does guest culture make a difference?15 cited
2023Analyzing the Influence of eWOM on Customer Perception of Value and Brand Love in Hospitality Enterprise15 cited
2020Customer Value Types Predicting Consumer Behavior at Dutch Grocery Retailers13 cited
2021Do IMC and Ecological Knowledge Drive Value Co-Creation? The New Way to Loyalty in Hospitality12 cited
2025From sci-fi to reality: exploring user satisfaction and loyalty toward autonomous vehicle services through an extended expectation-confirmation model10 cited