Citations (18)
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Dora Rašan & Marina Laškarin Ažić. (2023) Key dimensions of memorable gastronomic experience: application of Q-methodology. Journal of Hospitality Marketing & Management 32:5, pages 615-630.
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Mohammad Fahmi Al-Zyoud. (2023) Fresh mindset, hygiene perception, QR code menu, and intention to re-dine among Jordanian consumers. Journal of Foodservice Business Research 0:0, pages 1-16.
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Mehri Yasami, Kullada Phetvaroon & Hongrui Zhu. (2022) International tourists’ Choices and satisfaction of small restaurants in thailand: the influence of food safety indicators. Journal of Foodservice Business Research 25:5, pages 499-532.
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Elizabeth C. Ray & Patrick F. Merle. (2021) Disgusting Face, Disease-Ridden Place?: Emoji Influence on the Interpretation of Restaurant Inspection Reports. Health Communication 36:14, pages 1867-1878.
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Mehri Yasami. (2021) International Tourists’ Threat Appraisal, Coping Appraisal, and Protection Intention. Journal of Quality Assurance in Hospitality & Tourism 22:2, pages 163-190.
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JaeMin Cha & Carl P. Borchgrevink. (2019) Customers’ perceptions in value and food safety on customer satisfaction and loyalty in restaurant environments: moderating roles of gender and restaurant types. Journal of Quality Assurance in Hospitality & Tourism 20:2, pages 143-161.
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Articles from other publishers (12)
Jiyeon Jeon, Eojina Kim, Xi Wang & Liang(Rebecca) Tang. (2023) Predicting on restaurant's hygiene rating: Does customer review emotion and content matter?. British Food Journal 125:11, pages 3871-3887.
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Gusti Fauza, Aisyah Rizky Millenia, Asri Nursiwi, Dwiningtyas Padmaningrum, Setyaningrum Ariviani & Hari Prasetyo. 2023. Proceedings of the 6th Asia Pacific Conference on Manufacturing Systems and 4th International Manufacturing Engineering Conference. Proceedings of the 6th Asia Pacific Conference on Manufacturing Systems and 4th International Manufacturing Engineering Conference
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Yang Zhang, Xiao-Hui Xu, Timothy J. Lee & Zhi-Xuan Li. (2022) Assessing the impact of perceptions of hygiene on tourists' attitudinal loyalty to ethnic food. British Food Journal 124:12, pages 4847-4867.
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Fhamela Sarmiento & Jennie Margaret Apritado. (2022) Food safety practices among selected casual dining restaurants: A basis in achieving customer satisfaction. International Journal of Research Studies in Management 10:4.
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Marco Pichierri & Luca Petruzzellis. (2022) The effects of companies’ face mask usage on consumers’ reactions in the service marketplace. Journal of Services Marketing 36:4, pages 530-549.
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Miyoung Jeong, Kawon Kim, Forest Ma & Robin DiPietro. (2021) Key factors driving customers’ restaurant dining behavior during the COVID-19 pandemic. International Journal of Contemporary Hospitality Management 34:2, pages 836-858.
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Nishat Shermin & Sk Nafiz Rahaman. (2021) Assessment of sanitation service gap in urban slums for tackling COVID-19. Journal of Urban Management 10:3, pages 230-241.
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A. Akhil & M. Suresh. (2021) WITHDRAWN: Assessment of service quality in restaurant using multi-grade fuzzy and importance performance analysis. Materials Today: Proceedings.
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Barbara A. Almanza. (2019) What Disgusts Consumers in the Hospitality Industry: The Consumer Reaction to Environmental Contamination Model. Journal of Hospitality & Tourism Research 43:6, pages 767-782.
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Ghazala Khan & Faiza Khan. (2019) “Is this restaurant halal?” Surrogate indicators and Muslim behaviour. Journal of Islamic Marketing 11:5, pages 1105-1123.
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Ghazala Khan & Faiza Khan. (2018) Ascertaining the “Halalness” of restaurants – scale development and validation. Journal of Islamic Marketing 10:2, pages 426-439.
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