Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/1383
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 SizeFormat 
TP 372.5 .S5 2010 Abstract.pdf353.57 kBAdobe PDFThumbnail
View/Open
TP 372.5 .S5 2010 FullText.pdf
  Restricted Access
9.13 MBAdobe PDFView/Open Request a copy


Items in UMT-IR are protected by copyright, with all rights reserved, unless otherwise indicated.