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New insights into the measurement model of a new scale for evaluating restaurant service quality during major infectious disease outbreaks
16 references·1 citing·49 second hop
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References

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  • 1988SERVQUAL: A multiple-Item Scale for measuring consumer perceptions of service quality21,113 cited
  • 1986Self-Reports in Organizational Research: Problems and Prospects17,151 cited
  • 1981Structural Equation Models with Unobservable Variables and Measurement Error: Algebra and Statistics13,274 cited
  • 2015The Challenges of Data Quality and Data Quality Assessment in the Big Data Era1,044 cited
  • 1995: A tool for measuring service quality in restaurants915 cited
  • 2020Effects of COVID-19 pandemic on hospitality industry: review of the current situations and a research agenda790 cited
  • 2020Hospitality and tourism industry amid COVID-19 pandemic: Perspectives on challenges and learnings from India632 cited
  • 2020Effects of COVID-19 on preferences for private dining facilities in restaurants227 cited
  • 2020COVID-19 and restaurant demand: early effects of the pandemic and stay-at-home orders213 cited
  • 2005Crisis management and recovery: how restaurants in Hong Kong responded to SARS184 cited
  • 2020The gloom of the COVID-19 shock in the hospitality industry: A study of consumer risk perception and adaptive belief in the dark cloud of a pandemic176 cited
  • 2018Understanding customer satisfaction in the UK quick service restaurant industry168 cited

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2017
Less is more: A new insight for measuring service quality of green hotels
165 cited
  • 2010Does restaurant performance meet customers' expectations? An assessment of restaurant service quality using a modified DINESERV approach158 cited
  • 2021Perceived risks from drone food delivery services before and after COVID-19156 cited
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    • 2024A cultural theory perspective to service expectations in restaurants and food services14 cited