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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Siti Nurafifah Jaafar | - |
dc.date.accessioned | 2012-05-14T15:14:43Z | - |
dc.date.available | 2012-05-14T15:14:43Z | - |
dc.date.issued | 2010 | - |
dc.identifier.uri | http://hdl.handle.net/123456789/1383 | - |
dc.description.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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | University of Surrey | en_US |
dc.relation.ispartofseries | ;TP 372.5 .S5 2010 | - |
dc.subject | TP 372.5 .S5 2010 | en_US |
dc.subject | Siti Nurafifah Jaafar | en_US |
dc.subject | Tesis University of Surrey 2010 | en_US |
dc.subject | Food -- Quality | en_US |
dc.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 | en_US |
dc.type | Thesis | en_US |
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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