https://orcid.org/0000-0001-9565-213X
Citations (7)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
Jong-Hyeong Kim & Hanqun Song. (2024) Examining the influence of multiple dimensions of authentic dining experiences. The Service Industries Journal 44:5-6, pages 317-341.
Read now
Read now
Ebru Tumer Kabadayi, Nilsah Cavdar Aksoy & Pinar Baydogan Turkay. (2023) How does customer engagement value occur in restaurants?A stimulus-organism-response(S-O-R) perspective. The Service Industries Journal 43:7-8, pages 497-524.
Read now
Read now
Jesús Cambra-Fierro, Lily (Xuehui) Gao, María Eugenia López-Pérez & Iguácel Melero-Polo. (2022) How do macro-environmental factors impact customer experience? A refined typology, integrative framework, and implications. The Service Industries Journal 42:9-10, pages 653-687.
Read now
Read now
Articles from other publishers (4)
Miguel Orden-Mejía & Jessenia Moreno-Manzo. (2024) Examining consumer experience in a gourmet food hall: Impacts on satisfaction and behavioural intentions. International Journal of Gastronomy and Food Science 35, pages 100890.
Crossref
Crossref
Sayed Elhoushy & SooCheong (Shawn) Jang. (2023) How to maintain sustainable consumer behaviours: A systematic review and future research agenda. International Journal of Consumer Studies 47:6, pages 2181-2211.
Crossref
Crossref
Weiping Yu, Mingli He, Xiaoyun Han & Jun Zhou. (2022) Value acquisition, value co-creation: The impact of perceived organic grocerant value on customer engagement behavior through brand trust. Frontiers in Psychology 13.
Crossref
Crossref
Yu Pan, Jian Ming Luo & Jiajia Xu. (2022) How generativity affects organic dining intention: Case study of Shanghai. Frontiers in Psychology 13.
Crossref
Crossref