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dc.contributor.authorSiti Nurafifah Jaafar-
dc.date.accessioned2012-05-14T15:14:43Z-
dc.date.available2012-05-14T15:14:43Z-
dc.date.issued2010-
dc.identifier.urihttp://hdl.handle.net/123456789/1383-
dc.description.abstractReview 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.isoenen_US
dc.publisherUniversity of Surreyen_US
dc.relation.ispartofseries;TP 372.5 .S5 2010-
dc.subjectTP 372.5 .S5 2010en_US
dc.subjectSiti Nurafifah Jaafaren_US
dc.subjectTesis University of Surrey 2010en_US
dc.subjectFood -- Qualityen_US
dc.titleThe 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 industryen_US
dc.typeThesisen_US
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

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