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Hayeon (Hailey) Choi, Hyun-Woo (David) Joung, Eun-Kyong (Cindy) Choi & Hak-Seon Kim. (2022) Understanding vegetarian customers: the effects of restaurant attributes on customer satisfaction and behavioral intentions. Journal of Foodservice Business Research 25:3, pages 353-376.
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Thitaree Sirimongkol. (2022) The effects of restaurant service quality on revisit intention in pandemic conditions: an empirical study from Khonkaen, Thailand. Journal of Foodservice Business Research 25:2, pages 233-251.
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Marko Kukanja & Tanja Planinc. (2020) Toward cost-effective service excellence: Exploring the relationship between managers’ perceptions of quality and the operational efficiency and profitability of restaurants. Quality Management Journal 27:2, pages 95-105.
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Abhishek Mishra & Ansh Gupta. (2019) Green hotel servicescape: attributes and unique experiences. Current Issues in Tourism 22:20, pages 2566-2578.
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Freya Higgins-Desbiolles, Emily Moskwa & Gayathri Wijesinghe. (2019) How sustainable is sustainable hospitality research? A review of sustainable restaurant literature from 1991 to 2015. Current Issues in Tourism 22:13, pages 1551-1580.
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Valeriya Shapoval, Kevin S. Murphy & Denver Severt. (2018) Does service quality really matter at Green restaurants for Millennial consumers? The moderating effects of gender between loyalty and satisfaction. Journal of Foodservice Business Research 21:6, pages 591-609.
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Milos Bujisic, Joe Hutchinson, Jee-Ahe Ahn & Verka Jovanovic. (2018) BEVQUAL: a tool for measuring performance quality in beverage operations. Journal of Foodservice Business Research 21:5, pages 570-589.
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Hung-Che Wu & Zurinawati Mohi. (2015) Assessment of Service Quality in the Fast-Food Restaurant. Journal of Foodservice Business Research 18:4, pages 358-388.
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Articles from other publishers (17)
Nuša Basle. (2023) Evaluating Gastronomic Destination Competitiveness through Upscale Gastronomy. Sustainability 15:14, pages 11157.
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Ramazan Eren, Abdullah Uslu & Ayla Aydın. (2023) The Effect of Service Quality of Green Restaurants on Green Restaurant Image and Revisit Intention: The Case of Istanbul. Sustainability 15:7, pages 5798.
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Merve Özgür Göde. 2022. Handbook of Research on Sustainable Tourism and Hotel Operations in Global Hypercompetition. Handbook of Research on Sustainable Tourism and Hotel Operations in Global Hypercompetition
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Chun Yang, Xuqi Chen, Jie Sun & Chao Gu. (2022) The Impact of Alternative Foods on Consumers’ Continuance Intention from an Innovation Perspective. Foods 11:8, pages 1167.
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Codruța Adina Băltescu, Nicoleta Andreea Neacșu, Anca Madar, Dana Boșcor & Alexandra Zamfirache. (2022) Sustainable Development Practices of Restaurants in Romania and Changes during the COVID-19 Pandemic. Sustainability 14:7, pages 3798.
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Muhammed Aman Kassim. 2022. Topics on Globalization [Working Title]. Topics on Globalization [Working Title].
Onur KIZILCIK & Suat AKYÜREK. (2021) Yeşil restoranlarda hizmet alan müşterilerin memnuniyet ve şikâyetlerinin incelenmesi: Akdeniz ülkelerinden örneklerExamining the satisfaction and complaints of customers in green restaurants: Cases from Mediterranean countries. Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi 24:46-1, pages 1415-1431.
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Arun T. M., Puneet Kaur, Alberto Ferraris & Amandeep Dhir. (2021) What motivates the adoption of green restaurant products and services? A systematic review and future research agenda. Business Strategy and the Environment 30:4, pages 2224-2240.
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Eunhye (Olivia) Park, Bongsug (Kevin) Chae, Junehee Kwon & Woo-Hyuk Kim. (2020) The Effects of Green Restaurant Attributes on Customer Satisfaction Using the Structural Topic Model on Online Customer Reviews. Sustainability 12:7, pages 2843.
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Abdullah Uslu & Ramazan Eren. (2020) Critical Review of Service Quality Scales with a Focus on Customer Satisfaction and Loyalty in Restaurants. DETUROPE - The Central European Journal of Tourism and Regional Development 12:1, pages 64-84.
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Marko Kukanja & Tanja Planinc. (2019) Cost-Effective Service Excellence: Exploring the Relationships Among Restaurants’ Operational Efficiency, Size and Service Quality. South East European Journal of Economics and Business 14:2, pages 67-81.
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Toni Lupo & Elvira Bellomo. (2019) DINESERV along with fuzzy hierarchical TOPSIS to support the best practices observation and service quality improvement in the restaurant context. Computers & Industrial Engineering 137, pages 106046.
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Yi-Man Teng & Kun-Shan Wu. (2019) Sustainability Development in Hospitality: The Effect of Perceived Value on Customers’ Green Restaurant Behavioral Intention. Sustainability 11:7, pages 1987.
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Ansh Gupta, Satyabhusan Dash & Abhishek Mishra. (2019) All that glitters is not green: Creating trustworthy ecofriendly services at green hotels. Tourism Management 70, pages 155-169.
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Hung-Che Wu & Ching-Chan Cheng. (2019) What drives green persistence intentions?. Asia Pacific Journal of Marketing and Logistics 31:1, pages 157-183.
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Yi Yu, Min Luo & Dong Zhu. (2018) The Effect of Quality Attributes on Visiting Consumers’ Patronage Intentions of Green Restaurants. Sustainability 10:4, pages 1187.
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Alper Kurnaz & Osman Nuri Özdoğan. (2017) İSTANBUL’DA YER ALAN YEŞİL RESTORAN İŞLETMELERİ HİZMET KALİTESİNİN GRSERV MODELİ İLE DEĞERLENDİRİLMESİ. Dokuz Eylül Üniversitesi İşletme Fakültesi Dergisi, pages 75-75.
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