Journal of Quality Assurance in Hospitality & Tourism, Volume 19, Issue 3 (2018)

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Journal of Quality Assurance in Hospitality & Tourism, Volume 19, Issue 3 (2018)

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Original Articles

Article
Consumer Information Overload and the Need to Prompt Script Deviations
Vincent P. Magnini & Ioana Dallinger
Pages: 285-297
Published online: 01 Mar 2018
AbstractforConsumer Information Overload and the Need to Prompt Script Deviations | Full Text | References | PDF (846.2 KB)
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Article
Examining the impact of experiential value on emotions, self-connective attachment, and brand loyalty in Korean family restaurants
Min-Seong Kim & Svetlana Stepchenkova
Pages: 298-321
Published online: 28 Dec 2017
AbstractforExamining the impact of experiential value on emotions, self-connective attachment, and brand loyalty in Korean family restaurants | Full Text | References | PDF (1.6 MB)
  • 1123 Views
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Article
Segmenting tourists using sustainable values: a cluster analysis of Tanzanian inbound tourism
Dev Jani
Pages: 322-340
Published online: 12 Feb 2018
AbstractforSegmenting tourists using sustainable values: a cluster analysis of Tanzanian inbound tourism | Full Text | References | PDF (1.4 MB)
  • 447 Views
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Article
Foreign tourists as external-market information source for SMEs
Juan Manuel Berbel Pineda, Beatriz Palacios Florencio & Luna Santos Roldán
Pages: 341-357
Published online: 28 Dec 2017
AbstractforForeign tourists as external-market information source for SMEs | Full Text | References | PDF (1.7 MB)
  • 86 Views
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Article
Resort mystery shopping: A case study of hotel service
Gallayanee Yaoyuneyong, Jeremy E. Whaley, Rochelle A. Butler, James A. Williams, Kenny L. Jordan Jr. & Laura Hunt
Pages: 358-386
Published online: 08 Jan 2018
AbstractforResort mystery shopping: A case study of hotel service | Full Text | References | PDF (2.8 MB)
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Article
Application of upper echelon theory for corporate social responsibility dimensions: Evidence from the restaurant industry
Won Seok Lee, Kyung-A Sun & Joonho Moon
Pages: 387-414
Published online: 03 Jan 2018
AbstractforApplication of upper echelon theory for corporate social responsibility dimensions: Evidence from the restaurant industry | Full Text | References | PDF (1.9 MB)
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