The effect of the structure of management and employees on guest's satisfaction of restaurant products and services-Reference-Cited by-同舟云学术

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The effect of the structure of management and employees on guest's satisfaction of restaurant products and services

Published:2018 Issue:3 Volume:65 Page:1193-1210
ISSN:0352-3462
Container-title:Ekonomika poljoprivrede
language:en
Short-container-title:Ekonomika poljoprivrede

Author:

Tešanović Dragan,Krasavčić Milovan,Kalenjuk Bojana,Gagić Snježana,Đeri Lukrecija

Funder

Ministry of Education, Science and Technological Development of the Republic of Serbia

Publisher

Centre for Evaluation in Education and Science (CEON/CEES)

Link

https://scindeks-clanci.ceon.rs/data/pdf/0352-3462/2018/0352-34621803193T.pdf

Reference46 articles.

1. Andaleeb, S.S., & Conway, C. (2006). Customer satisfaction in the restaurant industry: an examination of the transaction-speciﬁc model. Journal of Services Marketing, 20(1), 3-11. DOI: 10.1108/08876040610646536;

2. Baker, J, Parasuraman, A., Grewal, D., & Voss, G. (2002). The influence of multiple store environment cues on perceived merchandise value and patronage intentions. Journal of Marketing, 66(2), 120. DOI: 10.1509/ jmkg.66.2.120.18470;

3. Baraban, R. S., & Durocher, J. F. (2001). Successful restaurant design (2nd ed). Wiley, New York.;

4. Baum, T., & Nickson, D. (1998). Teaching human resource management in hospitality and tourism: a critique. International Journal of Contemporary Hospitality Management, 10(2), 75-79. DOI: 10.1108/09596119810207228;

5. Berardi, N., Eife, T., & Gautier, E. (2014). Optimal price setting during a currency changeover: theory and evidence from french restaurants. Applied Economics, 46(23), 2766-2782. DOI: 10.1080/00036846.2014.914144;

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