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Journal of Quality Assurance in Hospitality & Tourism Volume 4, 2003 - Issue 1-2
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ARTICLES

Dimensions of Perceived Training Quality

A Comparison of Measurements

Candice E. Clemenz Department of Hospitality and Tourism Management, Virginia Polytechnic Institute and State University, USA
&
Pamela A. Weaver Department of Hospitality and Tourism Management, Virginia Polytechnic Institute and State University, USA
Pages 47-70 | Accepted 21 Sep 2002, Published online: 08 Sep 2008

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Read on this site (3)

Wookjae Heo, Narang Park & Kunsoon Park. (2020) Classifying students using an expectation-perception survey about a hospitality laboratory class: Empirical research with the finite mixture model. Anatolia 31:1, pages 50-61.
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Kunsoon Park, Narang Park & Wookjae Heo. (2019) An exploratory study of examining students’ expectations of training in a laboratory class: Factor analysis of affective heuristic features. Journal of Education for Business 94:6, pages 381-389.
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PamelaA. Weaver, Kunsoon Park & CandiceE. Clemenz. (2005) A Validation Study of the Dimensions of Perceived Quality of Training in Instructor-Led Training Venues. Journal of Human Resources in Hospitality & Tourism 4:1, pages 47-59.
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Articles from other publishers (4)

Hakseung Shin, Jinhee Lee & Namjo Kim. (2023) Workcation (Workation) Travel Experiences, Satisfaction and Revisit Intentions: Focusing on Conceptualization, Scale Development, and Nomological Network. Journal of Travel Research.
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Hakseung Shin & Richard R. Perdue. (2022) Developing a Multi-Dimensional Measure of Hotel Brand Customers’ Online Engagement Behaviors to Capture Non-Transactional Value. Journal of Travel Research 62:3, pages 593-609.
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Osman ÇULHA. (2020) YAYGIN MESLEKİ TURİZM EĞİTİMİ İÇİN ALGILANAN KALİTE BOYUTLARININ BELİRLENMESİDetermination of Perceived Quality Dimensions for Non-Formal Vocational Tourism Training. Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi 23:43, pages 485-525.
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Sunghyup Sean Hyun & Richard R. Perdue. (2017) Understanding the dimensions of customer relationships in the hotel and restaurant industries. International Journal of Hospitality Management 64, pages 73-84.
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