Service Quality, Perceived Value and Customer Satisfaction on Behavioral Intention in Restaurants: An Integrated Structural Model-Reference-Cited by-同舟云学术

Service Quality, Perceived Value and Customer Satisfaction on Behavioral Intention in Restaurants: An Integrated Structural Model

Published:2020-08-10 Issue:4 Volume:22 Page:447-475
ISSN:1528-008X
Container-title:Journal of Quality Assurance in Hospitality & Tourism
language:en
Short-container-title:Journal of Quality Assurance in Hospitality & Tourism

Author:

Tuncer Ilhami¹,Unusan Cagatay²,Cobanoglu Cihan³

Affiliation:

1. International Trade and Business, Karamanoglu Mehmetbey University, Karaman, Turkey

2. International Trade and Logistics, KTO Karatay University, Konya, Turkey

3. College of Hospitality and Tourism Leadership, University of South Florida Sarasota-Manatee, Sarasota, FL, USA

Publisher

Informa UK Limited

Subject

Tourism, Leisure and Hospitality Management

Link

https://www.tandfonline.com/doi/pdf/10.1080/1528008X.2020.1802390

Reference141 articles.

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4. Bateson, J. E. G. (1979). Why we need services marketing. In O. C. Ferrell, S. W. Brown, & C. W. Lamb Jr (Eds.), Conceptual and theoretical developments in marketing (pp. 131–146). American Marketing Association.

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