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 |