Citations (40)
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Vijay Amrit Raj, Sahil Singh Jasrotia, Siddharth Shankar Rai & Irfan Ahmed Ansari. (2022) A Bibliometric Review of Organic Menus at Restaurants: Research Streams and Future Research Path. Journal of Quality Assurance in Hospitality & Tourism 0:0, pages 1-27.
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Frank Badu-Baiden, Seongseop (Sam) Kim, Seo Won Ahn, Antony King Fung Wong & Jerome Agrusa. (2022) Analysis of Vegan Restaurant Diners’ Hierarchical Experience Structure by Examining a Vegan Food attribute–benefit–value–intention Linkage. International Journal of Hospitality & Tourism Administration 0:0, pages 1-28.
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Bongran Sun & Sunny Ham. (2022) Influence of Gender on the Word-of-mouth Process in Restaurant Consumption Using Chronic Regulatory Focus. Journal of Quality Assurance in Hospitality & Tourism 23:5, pages 1350-1373.
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Emerson Wagner Mainardes, Kadson Sousa Aquino & Poliano Bastos da Cruz. (2022) The effects of crowding and service climate on the perception of the Experiential value of consumption in self-service restaurants. Journal of Foodservice Business Research 0:0, pages 1-29.
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Mark Lang, Gary Beemer & Paula Fernandez Gaviria. (2021) Impact of an Innovative Video Demonstration on Perceptions and Attitudes Toward McDonald’s Product Quality. Journal of Food Products Marketing 27:5, pages 243-254.
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Young Hoon Kim, Dan J. Kim & Chokechai Suveatwatanakul. (2020) A study of sport event restaurant quality (SeRQ): A case of collegiate football games. Journal of Convention & Event Tourism 21:5, pages 365-386.
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Amy M. Bardwell, John T. Stephan$suffix/text()$suffix/text(), Imran Rahman & Dennis Reynolds. (2018) A structural model evaluating the relationships among dining frequency, involvement, and restaurant attributes. Journal of Foodservice Business Research 21:6, pages 642-658.
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Ada Lo, Brian King & Murray Mackenzie. (2017) Restaurant Customers’ Attitude toward Sustainability and Nutritional Menu Labels. Journal of Hospitality Marketing & Management 26:8, pages 846-867.
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Kimberly Mathe-Soulek, Matt Krawczyk, Robert J. Harrington & Michael Ottenbacher. (2016) The Impact of Price-Based and New Product Promotions on Fast Food Restaurant Sales and Stock Prices. Journal of Food Products Marketing 22:1, pages 100-117.
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Donghwan Yoon & Youn-Kyung Kim. (2015) The Roles of a Spokesperson and Brand-Message Congruity in Advertising Effectiveness of Coffeehouse Brands. Journal of Quality Assurance in Hospitality & Tourism 16:4, pages 347-368.
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Tsunagu Ikeda, Masanao Morishita, Tomoya Akada, Masaaki Uchida & Naoki Matsubara. (2022) Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions. Journal of Sensory Studies 38:1.
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Cinthia Rolim de Albuquerque Meneguel, Ricardo David Hernández-Rojas & Manuel Rivera Mateos. (2022) The synergy between food and agri-food suppliers, and the restaurant sector in the World Heritage City of Córdoba (Spain). Journal of Ethnic Foods 9:1.
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Gurmeet Singh, Neale J. Slack, Shavneet Sharma, Asheefa Shaheen Aiyub & Alberto Ferraris. (2021) Antecedents and consequences of fast-food restaurant customers' perception of price fairness. British Food Journal 124:8, pages 2591-2609.
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Nu Khanh Tram TON, Hatice Dilara KESKİN & Arzu KALIN. (2022) AN APPLICATION TO DETERMINE THE CONSUMERS’ CAFE AND RESTAURANT PREFERENCES. International Journal of Management Economics and Business.
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