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Is It Competent Enough for Handling Foodservice Quality? From the Students’ Viewpoint of Self-perceived Competence and the Contribution of Hospitality Course
16 references·0 citing·53 second hop
Is It Competent Enough for Handling Foodservice Quality? From the Students’ Viewpoint of Self-perceived Competence and the Contribution of Hospitality Course (2015)Is It Competent Enough for Handling Foods…Hospitality Management Education (2008)Hospitality Management Educat…The effects of personality traits and attitudes on student uptake in hospitality employment (2007)The effects of personality tr…Linking quality goals and product development competences (2007)Linking quality goals and pro…Does Food Quality Really Matter in Restaurants? Its Impact On Customer Satisfaction and Behavioral Intentions (2007)Does Food Quality Really Matt…Implementation of a quality management system (QMS) according to the ISO 9000 family in a Greek small-sized winery: A case study (2006)Implementation of a quality m…Institutional Change in Toque Ville: Nouvelle Cuisine as an Identity Movement in French Gastronomy (2003)Institutional Change in Toque…Consumer research in the restaurant environment. Part 3: analysis, findings and conclusions (2000)Consumer research in the rest…Hospitality management education in Greece An exploratory study (1999)Hospitality management educat…Consumer research in the restaurant environment, Part 1: A conceptual model of dining satisfaction and return patronage (1999)Consumer research in the rest…Managing in an age of modularity. (1997)Managing in an age of modular…A Model of Work-Based Learning (1997)A Model of Work-Based LearningInvestigation of the Perceived Components of the Meal Experience, Using Perceptual Gap Methodology (1996)Investigation of the Perceive…Managing product families: The case of the Sony Walkman (1995)Managing product families: Th…Effects of Price, Brand, and Store Information on Buyers' Product Evaluations (1991)Effects of Price, Brand, and …Action Learning and Excellence in Management Development (1988)Action Learning and Excellenc…Management of Service Operations: Text, Cases and Readings (1979)Management of Service Operati…Institutionalized Organizations: Formal Structure as Myth and Ceremony (1977)The Iron Cage Revisited: Institutional Isomorphism and Collective Rationality in Organizational Fields (1983)Institutional Logics and the Historical Contingency of Power in Organizations: Executive Succession in the Higher Education Publishing Industry, 1958– 1990 (1999)WHEN WORLDS COLLIDE: THE INTERNAL DYNAMICS OF ORGANIZATIONAL RESPONSES TO CONFLICTING INSTITUTIONAL DEMANDS. 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(2016)Belief, Attitude, Intention and Behavior: An Introduction to Theory and Research (1975)A Cognitive Model of the Antecedents and Consequences of Satisfaction Decisions (1980)SERVQUAL: A multiple-Item Scale for measuring consumer perceptions of service quality (1988)Determinants of dining satisfaction and post-dining behavioral intentions (2007)Influencing factors on restaurant customers’ revisit intention: The roles of emotions and switching barriers (2009)Influence of restaurant atmospherics on patron satisfaction and behavioral intentions (2012)A Paradigm for Developing Better Measures of Marketing Constructs (1979)Pricing: Making Profitable Decisions (1980)Consumer Perceptions of Price, Quality, and Value: A Means-End Model and Synthesis of Evidence (1988)Assessing the effects of quality, value, and customer satisfaction on consumer behavioral intentions in service environments (2000)Consumer perceived value: The development of a multiple item scale (2001)Consumer Acceptance and Use of Information Technology: Extending the Unified Theory of Acceptance and Use of Technology1 (2012)Understanding Attitudes and Predicting Social Behavior (1980)Employee and customer perceptions of service in banks: Replication and extension. (1985)The Customer Orientation of Service Workers: Personality Trait Effects on Self-and Supervisor Performance Ratings (2002)Hotel employees’ expectations of QWL: A qualitative study (2009)Tourism and hospitality internships: influences on student career aspirations (2015)How human resources management best practice influence employee satisfaction and job retention in the Thai hotel industry (2017)Coefficient Alpha and the Internal Structure of Tests (1951)An Investigation into the Determinants of Customer Satisfaction (1982)The Service Encounter: Diagnosing Favorable and Unfavorable Incidents (1990)Guest Satisfaction and Restaurant Performance (2007)Electronic Meal Experience: A Content Analysis of Online Restaurant Comments (2010)Impact of Restaurant Experience on Brand Image and Customer Loyalty: Moderating Role of Dining Motivation (2012)Broader Product Line: A Necessity to Achieve Success? (1990)The Competitive Advantage of Nations (1991)Creating project plans to focus product development. (1992)A Structural Approach to Assessing Innovation: Construct Development of Innovation Locus, Type, and Characteristics (2002)Exploitation, Exploration, and Process Management: The Productivity Dilemma Revisited (2003)Bridging differing perspectives on technological platforms: Toward an integrative framework (2014)Evaluating Structural Equation Models with Unobservable Variables and Measurement Error (1981)Structural equation modeling in practice: A review and recommended two-step approach. (1988)Perceptions of Chinese restaurants in the U.S.: What affects customer satisfaction and behavioral intentions? (2008)Relationships among hedonic and utilitarian values, satisfaction and behavioral intentions in the fast‐casual restaurant industry (2010)Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations (2010)Contemporary Strategy Analysis (1998)Global supply chain risk management strategies (2008)Service, value networks and learning (2009)The emergence of service operations management as an academic discipline (2006)Does bureaucracy kill individual initiative? The impact of structure on organizational citizenship behavior in the hospitality industry (2007)Understanding the Impact of Green Initiatives and Green Performance on Financial Performance in the US (2017)
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References

  • 1991Effects of Price, Brand, and Store Information on Buyers' Product Evaluations5,848 cited
  • 2003Institutional Change in Toque Ville: Nouvelle Cuisine as an Identity Movement in French Gastronomy1,670 cited
  • 1997Managing in an age of modularity.1,098 cited
  • 2007Does Food Quality Really Matter in Restaurants? Its Impact On Customer Satisfaction and Behavioral Intentions901 cited
  • 1997A Model of Work-Based Learning470 cited
  • 1995Managing product families: The case of the Sony Walkman442 cited
  • 1999Consumer research in the restaurant environment, Part 1: A conceptual model of dining satisfaction and return patronage386 cited
  • 2000Consumer research in the restaurant environment. Part 3: analysis, findings and conclusions269 cited
  • 1979Management of Service Operations: Text, Cases and Readings252 cited
  • 2007The effects of personality traits and attitudes on student uptake in hospitality employment146 cited
  • 1999Hospitality management education in Greece An exploratory study131 cited
  • 2006Implementation of a quality management system (QMS) according to the ISO 9000 family in a Greek small-sized winery: A case study117 cited
  • 1988Action Learning and Excellence in Management Development48 cited
  • 1996Investigation of the Perceived Components of the Meal Experience, Using Perceptual Gap Methodology

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47 cited
  • 2008Hospitality Management Education40 cited
  • 2007Linking quality goals and product development competences26 cited
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