Citations (40)
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Yi-Sung Cheng, Nien-Te Kuo, Kuo-Chien Chang & Hsin-Ta Wu. (2022) Using Data Mining Methods to Predict Repeat Patronage Intention in the Restaurant Industry. Journal of Quality Assurance in Hospitality & Tourism 23:6, pages 1548-1574.
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Abderahman Rejeb, Karim Rejeb, Alireza Abdollahi, Yasanur Kayikci & Andrea Appolloni. (2022) Mapping the scholarly research on restaurants: a bibliometric analysis. Journal of Foodservice Business Research 0:0, pages 1-50.
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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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Jaemun Byun & Soocheong (Shawn) Jang. (2019) Can signaling impact customer satisfaction and behavioral intentions in times of service failure?: evidence from open versus closed kitchen restaurants. Journal of Hospitality Marketing & Management 28:7, pages 785-806.
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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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Cheng-Ta Chen, Ching-Chan Cheng & Fu-Sung Hsu. (2015) GRSERV scale: an effective tool for measuring consumer perceptions of service quality in green restaurants. Total Quality Management & Business Excellence 26:3-4, pages 355-367.
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Melissa Baker, Suzanne
K. Murrmann & Claudia Green. (2013) Dining in the City: Server Behaviors, Time Preferences, and the Effect of Urbanization in Restaurants. Journal of Foodservice Business Research 16:2, pages 113-138.
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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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Kuo-Chien Chang, Mu-Chen Chen, Chia-Lin Hsu & Nien-Te Kuo. (2012) Integrating loss aversion into a technology acceptance model to assess the relationship between website quality and website user's behavioural intentions. Total Quality Management & Business Excellence 23:7-8, pages 913-930.
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Nien-Te Kuo, Kuo-Chien Chang, Mu-Chen Chen & Chia-Lin Hsu. (2012) Investigating the Effect of Service Quality on Customer Post-Purchasing Behaviors in the Hotel Sector: The Moderating Role of Service Convenience. Journal of Quality Assurance in Hospitality & Tourism 13:3, pages 212-234.
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Emily Ma, Hailin Qu & David Njite. (2011) U.S. Customer Perceptions Toward Chinese Restaurant Service Quality: An Importance and Performance Approach. Journal of Foodservice Business Research 14:3, pages 290-308.
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Jintao (Emily) Ma, Hailin Qu, David Njite & Su Chen. (2011) Western and Asian Customers' Perception Towards Chinese Restaurants in the United States. Journal of Quality Assurance in Hospitality & Tourism 12:2, pages 121-139.
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Nancy K. Keith & Christina S. Simmers. (2011) Measuring Service Quality Perceptions of Restaurant Experiences: The Disparity Between Comment Cards and DINESERV. Journal of Foodservice Business Research 14:1, pages 20-32.
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Articles from other publishers (25)
IpKin Anthony Wong, Jingwen Huang, Zhiwei (CJ) Lin & Haoyue Jiao. (2022) Smart dining, smart restaurant, and smart service quality (SSQ). International Journal of Contemporary Hospitality Management 34:6, pages 2272-2297.
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Ya-Yuan Chang & Ching-Chan Cheng. (2022) New insights into the measurement model of a new scale for evaluating restaurant service quality during major infectious disease outbreaks. International Journal of Contemporary Hospitality Management 34:5, pages 1629-1648.
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Erkan Sezgin. (2022) Development of Taband restaurant rating scale utilizing mixed methods. International Journal of Gastronomy and Food Science 27, pages 100458.
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Kisang Ryu, Hyun Jeong Kim, Hwangyu Lee & Bongheon Kwon. (2021) Relative Effects of Physical Environment and Employee Performance on Customers’ Emotions, Satisfaction, and Behavioral Intentions in Upscale Restaurants. Sustainability 13:17, pages 9549.
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Yuhan Ge, Qing Yuan, Yaxi Wang & Keunsoo Park. (2021) The Structural Relationship among Perceived Service Quality, Perceived Value, and Customer Satisfaction-Focused on Starbucks Reserve Coffee Shops in Shanghai, China. Sustainability 13:15, pages 8633.
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SK Dewi & A Nugraha. (2021) Quality of service evaluation based on importance performance analysis method and the kano model. Journal of Physics: Conference Series 1764:1, pages 012199.
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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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S.süreyya BENGÜL & Ömer Zafer GÜVEN. (2019) YİYECEK İÇECEK İŞLETMELERİNDE FİZİKSEL ORTAM KALİTESİ, YİYECEK KALİTESİ VE SERVİS KALİTESİNİN ALGILANAN DEĞER, MÜŞTERİ MEMNUNİYETİ VE MÜŞTERİ BAĞLILIĞI ÜZERİNDEKİ ETKİSİThe Effects of Physical Environment Quality, Food Quality and Service Quality on The Perceived Value, Customer Satisfaction and Customer Loyalty in Food and Beverage Businesses. Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi 22:42, pages 375-406.
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Marko Kukanja & Tanja Planinc. (2019) Cost-Effective Service Excellence: Exploring the Relationships Among Restaurants’ Operational Efficiency, Size and Service Quality. South East European Journal of Economics and Business 14:2, pages 67-81.
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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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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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Ufuk Türen & Asil Çamoğlu. (2014) Perceived Quality of Meal Service Provided by Organization and Job Performance of Employees. Applied Research in Quality of Life 10:1, pages 77-93.
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Usmani Sania, Kumari Kalpina & Hussain Javed. (2015) Diversity, Employee Morale and Customer Satisfaction: The Three Musketeers. Journal of Economics, Business and Management 3:1, pages 11-18.
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강일영, 김준호, 김호석 & 김민성. (2014) The Influences of DINESERV on Customer Satisfaction and Engagement in Chinese Restaurants. FoodService Industry Journal 10:2, pages 7-21.
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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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Ching-Chan Cheng, Cheng-Ta Chen, Fu-Sung Hsu & Hsiu-Yuan Hu. (2012) Enhancing service quality improvement strategies of fine-dining restaurants: New insights from integrating a two-phase decision-making model of IPGA and DEMATEL analysis. International Journal of Hospitality Management 31:4, pages 1155-1166.
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Tanya Ruetzler, Jim Taylor & Jean Hertzman. (2012) Adaptation and international students' perceptions of on‐campus foodservice. British Food Journal 114:11, pages 1599-1612.
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N. T. Kuo, K. C. Chang, Y. S. Cheng & C. H. Lai. (2011) The impact of service quality, customer satisfaction and loyalty in the restaurant industry: Moderating effect of perceived value. The impact of service quality, customer satisfaction and loyalty in the restaurant industry: Moderating effect of perceived value.
Hyun-Woo JoungHak-Seon KimJingxue Jessica YuanLynn Huffman. (2011) Service quality, satisfaction, and behavioral intention in home delivered meals program. Nutrition Research and Practice 5:2, pages 163.
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Kuo-Chien Chang, Mu-Chen Chen & Chia-Lin Hsu. (2010) Applying loss aversion to assess the effect of customers’ asymmetric responses to service quality on post-dining behavioral intentions: An empirical survey in the restaurant sector. International Journal of Hospitality Management 29:4, pages 620-631.
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Kuo‐Chien Chang, Mu‐Chen Chen, Chia‐Lin Hsu & Nien‐Te Kuo. (2010) The effect of service convenience on post‐purchasing behaviours. Industrial Management & Data Systems 110:9, pages 1420-1443.
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Hak-Seon Kim, Hyun-Woo Joung, Yi-Hua Erin Yuan, Chihkang Wu & Jau-Jiin Chen. (2009) Examination of the reliability and validity of an instrument for measuring service quality of restaurants. Journal of Foodservice 20:6, pages 280-286.
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Tanya Ruetzler, Jean Hertzman & Jim Taylor. (2009) A comparative analysis of the impact of culture on university foodservice satisfaction: a pilot study. Journal of Foodservice 20:4, pages 200-208.
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