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Title: | The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry |
Authors: | Siti Nurafifah Jaafar |
Keywords: | TP 372.5 .S5 2010 Siti Nurafifah Jaafar Tesis University of Surrey 2010 Food -- Quality |
Issue Date: | 2010 |
Publisher: | University of Surrey |
Series/Report no.: | ;TP 372.5 .S5 2010 |
Abstract: | Review of customer-satisfaction studies in restaurants (1980s-2009) shows that very little emphasis is placed on food, the core product in restaurants. At transaction-specific level, most studies examine service attributes rather than food-related attributes. At overall satisfaction level, most studies examine SERVQUAL dimensions which do not include an item related to food. |
URI: | http://hdl.handle.net/123456789/1383 |
Appears in Collections: | Fakulti Agroteknologi dan Sains Makanan |
Files in This Item:
File | Description | Size | Format | |
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TP 372.5 .S5 2010 Abstract.pdf | 353.57 kB | Adobe PDF | View/Open | |
TP 372.5 .S5 2010 FullText.pdf Restricted Access | 9.13 MB | Adobe PDF | View/Open Request a copy |
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