Citations (29)
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Subramaniam Ponnaiyan, Khaldoun I. Ababneh & Victor Prybutok. (2021) Determinants of fast-food restaurant service quality in the United Arab Emirates. Quality Management Journal 28:2, pages 86-97.
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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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Diego Bufquin, Robin DiPietro & Charles Partlow. (2017) The influence of the DinEX service quality dimensions on casual-dining restaurant customers’ satisfaction and behavioral intentions. Journal of Foodservice Business Research 20:5, pages 542-556.
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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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Diego Bufquin, Charles G. Partlow & Robin B. DiPietro. (2015) Measuring Restaurant Patrons’ Perceptions and Expectations: An Importance–Performance Analysis Using the DinEX Model. Journal of Foodservice Business Research 18:3, pages 226-243.
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Philemon Oyewole. (2013) Multiattribute Dimensions of Service Quality in the All-You-Can-Eat Buffet Restaurant Industry. Journal of Hospitality Marketing & Management 22:1, pages 1-24.
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Articles from other publishers (23)
Selim Ahmed, Ahmed Al Asheq, Ezaz Ahmed, Ujjal Yaman Chowdhury, Tahir Sufi & Md. Golam Mostofa. (2022) The intricate relationships of consumers’ loyalty and their perceptions of service quality, price and satisfaction in restaurant service. The TQM Journal 35:2, pages 519-539.
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Gamze KAYAN ÜRGÜN & Zuhal ÇİLİNGİR ÜK. (2022) Hizmet Kalitesi İyileştirilmesinde Servqual ve Kano Modellerinin KFY ile Bütünleştirilmesi: Havayolu Sektöründe Bir UygulamaIntegrating Servqual and Kano Models with QFD in Service Quality Improvement: An Application in the Airline Industry. Güncel Turizm Araştırmaları Dergisi 6:2, pages 554-580.
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Ting Yu, Paulo Rita, Sérgio Moro & Cristina Oliveira. (2021) Insights from sentiment analysis to leverage local tourism business in restaurants. International Journal of Culture, Tourism and Hospitality Research 16:1, pages 321-336.
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Hyunsuk Choi, Erick Kong & Saehya Ann. (2021) Young College Students’ Perception of DINESERV: A Study of On-Campus Dining in the USA. Tourism and hospitality management 27:3, pages 529-554.
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Derrick Lee, Tingzhen Chen & Wilco Chan. 2021. Generation Z Marketing and Management in Tourism and Hospitality. Generation Z Marketing and Management in Tourism and Hospitality
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Se-Hak Chun & Ariunzaya Nyam-Ochir. (2020) The Effects of Fast Food Restaurant Attributes on Customer Satisfaction, Revisit Intention, and Recommendation Using DINESERV Scale. Sustainability 12:18, pages 7435.
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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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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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Kyung-Ja Kim & Kanghwa Choi. (2019) Bridging the Perception Gap between Management and Customers on DINESERV Attributes: The Korean All-You-Can-Eat Buffet. Sustainability 11:19, pages 5212.
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Yeon Ho Shin, Haemi Kim & Kimberly Severt. (2019) Consumer values and service quality perceptions of food truck experiences. International Journal of Hospitality Management 79, pages 11-20.
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Girish Prayag, Sameer Hosany, Babak Taheri & Erdogan Haktan Ekiz. (2019) Antecedents and outcomes of relationship quality in casual dining restaurants. International Journal of Contemporary Hospitality Management 31:2, pages 575-593.
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Quang Nguyen, Tahir M. Nisar, Dan Knox & Guru Prakash Prabhakar. (2018) Understanding customer satisfaction in the UK quick service restaurant industry. British Food Journal 120:6, pages 1207-1222.
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Kai-Jung Chen, Tsu-Ming Yeh, Fan-Yun Pai & Der-Fa Chen. (2018) Integrating Refined Kano Model and QFD for Service Quality Improvement in Healthy Fast-Food Chain Restaurants. International Journal of Environmental Research and Public Health 15:7, pages 1310.
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Ngan Truong, Tahir Nisar, Dan Knox & Guru Prabhakar. (2017) The influences of cleanliness and employee attributes on perceived service quality in restaurants in a developing country. International Journal of Culture, Tourism and Hospitality Research 11:4, pages 608-627.
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Mark Scott Rosenbaum, Rojan Baniya & Tali Seger-Guttmann. (2017) Customer responses towards disabled frontline employees. International Journal of Retail & Distribution Management 45:4, pages 385-403.
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Han, jong-hun & 서정운. (2016) The Effect of the Components of Hotel Food & Beverage Service Quality on Customer Satisfaction and Brand Loyalty. Culinary Science & Hospitality Research 22:5, pages 277-294.
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Han, jong-hun & 서정운. (2016) The Effect of the Components of Hotel Food & Beverage Service Quality on Customer Satisfaction and Brand Loyalty. Culinary Science & Hospitality Research 22:5, pages 277-294.
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Lai Cheung Leung, Ursula S Bougoure & Karen W Miller. (2014) The effects of affective and utilitarian brand relationships on brand consideration. Journal of Brand Management 21:6, pages 469-484.
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Ibrahim Giritlioglu, Eleri Jones & Cevdet Avcikurt. (2014) Measuring food and beverage service quality in spa hotels. International Journal of Contemporary Hospitality Management 26:2, pages 183-204.
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양정영, 김미자 & Kim Tae-Hee. (2013) The Effects of Customer Satisfaction Based on User Experience on Commitment, Loyalty and Repeated Use in Franchise and Chain Coffee Shops. Culinary Science & Hospitality Research 19:5, pages 206-224.
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양정영, 김미자 & Kim Tae-Hee. (2013) The Effects of Customer Satisfaction Based on User Experience on Commitment, Loyalty and Repeated Use in Franchise and Chain Coffee Shops. Culinary Science & Hospitality Research 19:5, pages 206-224.
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Chulho Jung. (2012) A Study on the Classification and Satisfaction of Service Quality Elements in the Family Restaurant Using the Kano Model. Productivity Review 26:2, pages 217-241.
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Siew‐Yong Lam, Voon‐Hsien Lee, Keng‐Boon Ooi & Kongkiti Phusavat. (2012) A structural equation model of TQM, market orientation and service quality. Managing Service Quality: An International Journal 22:3, pages 281-309.
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