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Journal of Hospitality Marketing & Management Volume 24, 2015 - Issue 6
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Original Articles

It’s Time to Celebrate: How Can Restaurateurs Make Special Occasions Even Better?

Weng Marc LimSchool of Business, Monash University Malaysia, Bandar Sunway, Selangor Darul Ehsan, MalaysiaCorrespondence[email protected]
Pages 573-600 | Published online: 12 May 2015

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Read on this site (2)

Weng Marc Lim, Teck Weng Jee, Kar Seng Loh & Elena Gregoria Chin-Fern Chai. (2020) Ambience and social interaction effects on customer patronage of traditional coffeehouses: Insights from kopitiams. Journal of Hospitality Marketing & Management 29:2, pages 182-201.
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Lu Lu & Dogan Gursoy. (2017) Would Consumers Pay More for Nongenetically Modified Menu Items? An Examination of Factors Influencing Diners’ Behavioral Intentions. Journal of Hospitality Marketing & Management 26:3, pages 215-237.
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Articles from other publishers (1)

Lu Lu, Imran Rahman & Christina Geng-Qing Chi. (2016) Ready to Embrace Genetically Modified Wines? The Role of Knowledge Exposure and Intrinsic Wine Attributes. Cornell Hospitality Quarterly 58:1, pages 23-38.
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