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Bridging the Perception Gap between Management and Customers on DINESERV Attributes: The Korean All-You-Can-Eat Buffet
16 references·0 citing·32 second hop
Bridging the Perception Gap between Management and Customers on DINESERV Attributes: The Korean All-You-Can-Eat Buffet (2019)Bridging the Perception Gap between Manag…How smart is your tourist attraction?: Measuring tourist preferences of smart tourism attractions via a FCEM-AHP and IPA approach (2015)How smart is your tourist att…Introduction to the Analytic Hierarchy Process (2014)Introduction to the Analytic …The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions (2012)The influence of the quality …Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment (2010)Effects of service quality an…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)Influence of the Quality of F…Perceptions of Chinese restaurants in the U.S.: What affects customer satisfaction and behavioral intentions? (2008)Perceptions of Chinese restau…Influence of institutional DINESERV on customer satisfaction, return intention, and word-of-mouth (2008)Influence of institutional DI…DINESCAPE: A Scale for Customers' Perception of Dining Environments (2008)DINESCAPE: A Scale for Custom…The Effect of Environmental Perceptions on Behavioral Intentions Through Emotions: The Case of Upscale Restaurants (2007)The Effect of Environmental P…Does Food Quality Really Matter in Restaurants? Its Impact On Customer Satisfaction and Behavioral Intentions (2007)Does Food Quality Really Matt…Importance values for Importance–Performance Analysis: A formula for spreading out values derived from preference rankings (2006)Importance values for Importa…An importance-performance analysis of hotel selection factors in the Hong Kong hotel industry: a comparison of business and leisure travellers (2000)An importance-performance ana…: A tool for measuring service quality in restaurants (1995): A tool for measuring servic…SERVQUAL: A multiple-Item Scale for measuring consumer perceptions of service quality (1988)SERVQUAL: A multiple-Item Sca…Servqual : a multiple-item scale for measuring customer perceptions of service quality (1986)Servqual : a multiple-item sc…Importance-Performance Analysis (1977)Importance-Performance Analys…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)Evolving to a New Dominant Logic for Marketing (2003)Belief, Attitude, Intention and Behavior: An Introduction to Theory and Research (1975)Evaluating Structural Equation Models with Unobservable Variables and Measurement Error (1981)Structural equation modeling in practice: A review and recommended two-step approach. (1988)Modelling the relationship between hotel perceived value, customer satisfaction, and customer loyalty (2018)How online reviews affect purchase intention: a new model based on the stimulus-organism-response (S-O-R) framework (2020)What Drives Customer Satisfaction, Loyalty, and Happiness in Fast-Food Restaurants in China? 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(1976)A MULTILEVEL INVESTIGATION OF FACTORS INFLUENCING EMPLOYEE SERVICE PERFORMANCE AND CUSTOMER OUTCOMES. (2004)Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian–Russell model to restaurants (2008)Assessing Advantage: A Framework for Diagnosing Competitive Superiority (1988)Destination image analysis—a review of 142 papers from 1973 to 2000 (2002)Gain more insight from your PLS-SEM results (2016)The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions (2008)The Roles of the Physical Environment, Price Perception, and Customer Satisfaction in Determining Customer Loyalty in the Restaurant Industry (2009)Empirical investigation of the roles of attitudes toward green behaviors, overall image, gender, and age in hotel customers’ eco-friendly decision-making process (2009)An empirical assessment of the SERVQUAL scale (1992)A trust-based consumer decision-making model in electronic commerce: The role of trust, perceived risk, and their antecedents (2007)
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References

  • 1988SERVQUAL: A multiple-Item Scale for measuring consumer perceptions of service quality21,113 cited
  • 1977Importance-Performance Analysis4,463 cited
  • 1986Servqual : a multiple-item scale for measuring customer perceptions of service quality1,857 cited
  • 2012The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions1,331 cited
  • 2007Does Food Quality Really Matter in Restaurants? Its Impact On Customer Satisfaction and Behavioral Intentions974 cited
  • 1995: A tool for measuring service quality in restaurants915 cited
  • 2009Influence of the Quality of Food, Service, and Physical Environment on Customer Satisfaction and Behavioral Intention in Quick-Casual Restaurants: Moderating Role of Perceived Price784 cited
  • 2008Perceptions of Chinese restaurants in the U.S.: What affects customer satisfaction and behavioral intentions?667 cited
  • 2000An importance-performance analysis of hotel selection factors in the Hong Kong hotel industry: a comparison of business and leisure travellers658 cited
  • 2007The Effect of Environmental Perceptions on Behavioral Intentions Through Emotions: The Case of Upscale Restaurants651 cited
  • 2010Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment617 cited
  • 2008Influence of institutional DINESERV on customer satisfaction, return intention, and word-of-mouth531 cited

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2014
Introduction to the Analytic Hierarchy Process
521 cited
  • 2006Importance values for Importance–Performance Analysis: A formula for spreading out values derived from preference rankings446 cited
  • 2008DINESCAPE: A Scale for Customers' Perception of Dining Environments427 cited
  • 2015How smart is your tourist attraction?: Measuring tourist preferences of smart tourism attractions via a FCEM-AHP and IPA approach427 cited
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